A New England Lobster Favorite

Rob & Jen with a day's catch

Rob and Jen with lots of a day’s catch

Having lived on the coast of Long Island for many years, lobstering was my husbands hobby, and what a great hobby that was!  I learned how to open a lobster in no time flat and how to cook lobster many ways.  My daughter, Jenny, had a favorite.  We called it “lazy man lobster roll”.  Pretty simple to make once you have removed the meat from the lobster.  Simply heat a skillet, add some butter (more is better), melt butter and add your cooked lobster meat, heat over medium high heat until lobster is heated thoroughly.

This July, for Bob’s birthday, I decided to fly in some lobsters from Maine for a special birthday treat.  Days of going out and pulling pots have long been over.  Since I was also appearing on CBS affiliate WREG “Live at 9” the morning of his birthday, I decided to prepare Jen’s favorite for the segment, “lazy man lobster roll”, along with a very yummy Asian Slaw.  Hope you enjoy the recipes as much as we enjoyed eating our lobster dinner birthday night.

Bob's BD Dinner

Bob’s BD Dinner

 

Asian Slaw Ingredients:

1 (12 ounce) package coleslaw mix (preferably an Asian blend)
1 tablespoon honey
3 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon Spice Islands® Ground Ginger
½-1 teaspoon wasabi powder
¼ teaspoon Spice Islands® Garlic Powder
¼ cup Mazola® Extra Virgin Olive Oil
2 tablespoons Spice Islands® Sesame Seeds, lightly toasted*

Instructions:

Empty slaw mixture into a medium size mixing bowl and set aside.

In a small mixing bowl combine honey, vinegar, soy sauce, ginger, wasabi powder and garlic power. Whisk until well blended. Slowly pour in oil, whisking continuously to emulsify dressing. Add sesame seeds and pour over greens. Toss to combine. Cover and refrigerate overnight, if possible.

*To toast sesame seeds, place in a dry non-stick skillet over medium heat and toss until lightly golden.IMG_3236Buon Appetito!

 


Butter Poached Lobster

This week is a special one….hubby Bob has a birthday.  Being born in Connecticut and living on the ocean almost all his life has made Bob a lover of seafood.  Especially shellfish!  We use to live on the coast of Long Island Sound and Bob’s favorite hobby was tending to his “40” lobster pots.

Lobsters

Lobsters

I can remember the times when Rob and Jenny would ask me what’s for dinner, when I replied lobsters they would say “lobsters again”….those were the days!

I thought I was the queen of lobster cooking, always trying new methods and recipes.  It wasn’t until we watched an episode of Master Chef that I discovered “poaching lobster”.  WOW…..what a great way of cooking lobster…why didn’t I think of that?????

On Father’s Day  I tried poaching lobster in a  beurre monte sauce.   Probably the best lobster I have ever eaten.  Guess what I am making for Bob’s birthday?????  Here’s how you do it.

Purchase lobsters from local grocery store.  Place them in the refrigerator until ready to use.

Lobsters

Lobsters

In a LARGE stock pot bring 4-6 quarts of water to a boil.  Once the water is rapidly boiling, put lobsters to sleep ( you will feel better before you kill the little guys).  Just massage their head over his eyes for a few seconds, like this…

“go to sleep lobster”

Place lobsters (head first) into the boiling water and cook for 2-3 minutes.  In a large bowl add water and ice cubes (ice-water bath) and place the lobsters into the pan.

DSC_0047Using a good pair of kitchen scissors cut the lobster shell and remove the meat, trying to keep the lobster in tact as much as possible.

In a medium size pan bring 1 tablespoon of water to boil over medium heat.  Reduce heat to low and whisk in butter, one tablespoon at a time.  This method will help it emulsify, which means mixing two liquids together that normally don’t mix well (water and oil).

Butter Poached Lobster

Butter Poached Lobster

Add the lobster and cook over medium low heat (do not let butter boil) for 5 minutes, or until the internal temperature of the lobster meat reaches 140-145°F using a Thermapen thermometer.

Serve with your favorite side dish and enjoy!

Happy Birthday Bob!

Happy Birthday Bob!

Ingredients:

2 one and a half pound live lobsters (or one lobster per person)
1 tablespoon water
1/2 cup salted butter (1 stick), cut into 1 tablespoon chunks

Directions:

1.  Bring a large pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. Place lobster into a large pan of ice water (this cools down the lobster to the touch and stops the cooking process).  Remove all lobster meat from shell trying to keep lobster in tact.

2. In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter had melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does NOT come to a boil, otherwise the butter will separate.

3. Keeping the heat on medium-low, add the lobster pieces and cook for 5 minutes, or until an internal temperature of 140-145° is reached.  Serve immediately!


Lobster Bisque

Before moving to Germantown, TN in 1994, we lived on Long Island Sound in West Haven, Connecticut. Many wonderful memories from living there, the view of the ocean was just amazing. We built this house and had several balconies overlooking the water.

I can remember sitting at the dinner table telling my kids to look out over the water as the moon was coming up, the reflection was just breathtaking!!! Bob’s favorite hobby was tending to our 40 lobster pots. Funny as this sounds now, but I can remember Rob and Jenny asking me what was for dinner, when I would say lobster, their response was “lobster again”…

Yes, we had many lobster meals, it was always fun seeing just what I could come up with. On special occasions I would take the time to make “Lobster Bisque”. It’s not difficult but I have to admit it is time-consuming, but well worth the time and effort.

While doing my weekly shopping at Costco yesterday I noticed a package of cooked lobster claws…hummm…good price… So I purchased those little claws, took them home, had Bob remove the meat for me (he loves that) and so the process began….Here it is…

In a large saute pan add 1/4 cup good quality extra virgin olive oil.


When hot, add 1 large onion, 2 stalks of celery, 2 carrots and 3-4 cloves of garlic (all roughly chopped), and lobster shells (reserve the meat for later). Saute over medium heat until the vegetables are soft, about 10 minutes.

When veggies are soft (here comes the really fun part) add 1 cup brandy and ignite (have a camera nearby..great photo op here)

Meanwhile…in a large saucepan add 2 quarts of cold water, bring to a boil and add 2-3 tablespoons of “Better Than Bouillon Lobster Base”. (however if you are using live lobsters, bring large pot of water to boil and add lobsters, cook 10-15 minutes. Reserve the broth for the bisque)

Add the sautéed veggies and shells, l sprig fresh parsley, 2-3 sprigs fresh thyme, 2 tablespoons whole peppercorns, 2 bay leaves, 1 cup white wine (drinking quality) and 3 ounces tomato paste to the lobster stock. Simmer stock for 1-2 hours.

Meanwhile, in a small sauce pan make a “blonde roux”, equal parts of butter to flour, 4 tablespoons each and a few sprinkles of white pepper…cook until simmering, remove from heat and reserve until needed.

Remove the stock from the heat, strain through a fine sieve or chinoise.

Place the stock back into clean saucepan, bring to boil and add reserved roux. Whisk until thickened and cook 5-10 minutes. Add 1 cup heavy cream and 1/2 cup Harvey’s Bristol Cream. Simmer 2-3 minutes.

Add reserved lobster meat, heat, serve and eat!

Shopping List:

2-3 1 lb. lobsters or 2 lbs. cooked lobster claws
extra virgin olive oil
1 large yellow onion
2 stalks celery
2 carrots
3-4 cloves garlic
l cup brandy
1 sprig fresh parsley
2-3 sprigs fresh theme
2 tablespoons whole peppercorns
2 bay leaves
1/2 can (3 ounces) tomato paste
1 cup chardonnay
2 quarts lobster stock
1/4 cup blonde roux
1 cup heavy cream
1/2 cup Harvey’s Bristol Cream