prep time: tbd
cook time: 90 minutes
servings: 4 - 6
ingredients:
2 lobsters, about 1 1/2 pounds each
1/4 cup whole almonds
1/4 cup hazelnuts
olive oil
2 slices day-old bread from a large french or italian loaf - crusts removed
1 medium onion - finely chopped
salt
pepper
1 dried nora chiles or 1 dried ancho chile - stems and seeds removed
1 fresh red fresno chile - seeds removed and finely chopped
3 canned piquillo peppers - chopped
1 teaspoon pimenton dulce
4 garlic cloves - mined
1 cup tomato puree
1/2 cup dry white wine
12 littleneck clams or 24 manilla clams - rinsed
3 tablespoons chopped parsley
steps:
1. boil or steam lobsters for 10 minutes, then rinse with cool water. crack shells, remove mean and cut into large chunks. put shells in a large pot, cover with 10 cups water and simmer for 20 - 30 minutes. strain, reserve broth and discard shells.
2. heat oven to 400 degrees. place almonds and hazelnuts on a baking sheet and roast until fairly dark, about 12 - 15 minutes. rub skins from hazelnuts; discard skins.
3. place a large, wide heavy-bottomed pot over medium heat and add olive oil to depth of 1/4 inch. when oil is hot, fry bread slices slowly on both sides until crisp and golden, 5 - 6 minutes, adjusting heat if bread is browning too quickly. remove bread, drain on paper towel and cut into 1/2-in cubes; set aside. pour off all but 4 tablespoon oil. add onion to pot, season with salt and pepper and cook until onion is softened and lightly colored, about 10 minutes.
4. meanwhile, put dried nora chiles in a small pot of water and simmer for 15 minutes, until softened, then drain, discarding water.
5. put almonds, hazelnuts, fried bread, garlic, dried chiles, fresno chiles, piquillo peppers and pimenton in a large mortar (or food processor) and pound to a rough paste.
6. add chile mixture to softened onions and cook over medium-high heat for 5 minutes, stirring occasionally. add tomato puree and wine and simmer until mixture has dried out a bit. add 8 cups lobster broth and simmer until slightly thickened, about 10 minutes. taste for salt and adjust seasoning. if too thick, add a little more broth.
7. bring to a brisk simmer and add clams. when clams begin to open, add lobster meat and cook 5 minutes more. stir in parsley and ladle the stew into bowls.
- new york times, september 2014
Showing posts with label lobster. Show all posts
Showing posts with label lobster. Show all posts
1.20.2014
spicy lobster pasta
prep time: tbd
cook time: tbd
servings:
4
ingredients:
2 1 1/2-pound lobsters
2 tablespoons butter
1 small carrot - chopped
1 bay leaf
a few thyme sprigs
2 tablespoon olive oil
1 small onion - finely diced
4 garlic cloves - minced
1/2 teaspoon hot red pepper flakes
salt
pepper
1/2 cup white wine
2 cups tomato puree
1/2 cup heavy cream
1 pound bucatini pasta
3 tablespoons chopped parsley
1 teaspoon lemon zest
steps:
1. steam or boil lobsters for 5 minutes. cool to room temperature under running water. separate claws and tails from lobster heads. remove tail meat, cut into 1/2-inch slices and set aside. crack claws with mallet, without removing meat, and set aside.
2. with large knife, split lobster heads in half lengthwise and roughly chop tail shell. heat butter in a wide saucepan or skillet over medium high heat. add heads and shells, with any collected juices, and saute for about 1 minute. add carrot, bay leaf and thyme and cook, stirring for 1 minute more. add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. strain, discarding shells, herbs and vegetables. you should yield 1 1/2 cups rich lobster broth.
3. wipe pan with paper towel and return to stovetop over medium-high heat. warm the olive oil, then add diced onion, garlic and hot pepper flakes. season generously with salt and pepper. cook, stirring, until onions are completely soft, about 10 - 15 minutes. take care not to let onion mixture brown.
4. add wine and simmer rapidly for 2 minutes, then add tomato puree and lobster broth. simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. turn off heat and adjust seasoning (it should be spicy).
5. bring a large pot of well-salted water to a boil. ad pasta an cook until al dente. reheat sauce, add cracked lobster claws and simmer for 2 minutes. add sliced lobster meat and cook for a minute or less, until just heated through. mix parsley and lemon zest together. drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. arrange one claw on top of each serving and sprinkle with parsley mixture.
- new york times, january 2014
cook time: tbd
servings:
4
ingredients:
2 1 1/2-pound lobsters
2 tablespoons butter
1 small carrot - chopped
1 bay leaf
a few thyme sprigs
2 tablespoon olive oil
1 small onion - finely diced
4 garlic cloves - minced
1/2 teaspoon hot red pepper flakes
salt
pepper
1/2 cup white wine
2 cups tomato puree
1/2 cup heavy cream
1 pound bucatini pasta
3 tablespoons chopped parsley
1 teaspoon lemon zest
steps:
1. steam or boil lobsters for 5 minutes. cool to room temperature under running water. separate claws and tails from lobster heads. remove tail meat, cut into 1/2-inch slices and set aside. crack claws with mallet, without removing meat, and set aside.
2. with large knife, split lobster heads in half lengthwise and roughly chop tail shell. heat butter in a wide saucepan or skillet over medium high heat. add heads and shells, with any collected juices, and saute for about 1 minute. add carrot, bay leaf and thyme and cook, stirring for 1 minute more. add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. strain, discarding shells, herbs and vegetables. you should yield 1 1/2 cups rich lobster broth.
3. wipe pan with paper towel and return to stovetop over medium-high heat. warm the olive oil, then add diced onion, garlic and hot pepper flakes. season generously with salt and pepper. cook, stirring, until onions are completely soft, about 10 - 15 minutes. take care not to let onion mixture brown.
4. add wine and simmer rapidly for 2 minutes, then add tomato puree and lobster broth. simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. turn off heat and adjust seasoning (it should be spicy).
5. bring a large pot of well-salted water to a boil. ad pasta an cook until al dente. reheat sauce, add cracked lobster claws and simmer for 2 minutes. add sliced lobster meat and cook for a minute or less, until just heated through. mix parsley and lemon zest together. drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. arrange one claw on top of each serving and sprinkle with parsley mixture.
- new york times, january 2014
11.14.2012
the perfect lobster roll
prep time: tbd
cook time: tbd
servings: 6
ingredients:
4 1.5-pound lobsters
2 bay leaves
30 black peppercorns
zest of 1 lemon
juice of 1 lemon + more for garnish
2 tablespoons butter + more for buns - melted
2 tablespoons mayonnaise
salt
pepper
5 chives + more for garnish - finely chopped
6 hot dog buns
steps:
1. add bay leaves and black peppercorns to about 2 - 3 inches of water in a large pot. add lobsters, cover and steam for 12 - 15 minutes, until bright orange/red.
2. let lobster cool to the touch, then open. remove all meat. cut meat into bite-size pieces and put in a mixing bowl.
3. add lemon zest, lemon juice, butter, mayonnaise and salt and pepper to taste.
4. heat buns in the oven on 225 degrees for 10 minutes. brush split buns with melted butter and toast in a dry saute pan, turning frequently until toasted.
5. fill buns with meat mixture and sprinkle with more chives and a squeeze of lemon.
- goop, septemeber 2012
cook time: tbd
servings: 6
ingredients:
4 1.5-pound lobsters
2 bay leaves
30 black peppercorns
zest of 1 lemon
juice of 1 lemon + more for garnish
2 tablespoons butter + more for buns - melted
2 tablespoons mayonnaise
salt
pepper
5 chives + more for garnish - finely chopped
6 hot dog buns
steps:
1. add bay leaves and black peppercorns to about 2 - 3 inches of water in a large pot. add lobsters, cover and steam for 12 - 15 minutes, until bright orange/red.
2. let lobster cool to the touch, then open. remove all meat. cut meat into bite-size pieces and put in a mixing bowl.
3. add lemon zest, lemon juice, butter, mayonnaise and salt and pepper to taste.
4. heat buns in the oven on 225 degrees for 10 minutes. brush split buns with melted butter and toast in a dry saute pan, turning frequently until toasted.
5. fill buns with meat mixture and sprinkle with more chives and a squeeze of lemon.
- goop, septemeber 2012
11.05.2012
ritzy lobster pies
prep time: tbd
cook time: tbd
servings: 2 - 3
ingredients:
meat from 2 1 1/4-pound lobsters
1 teaspoon lobster tomalley
2 teaspoons lemon zest
2 tablespoons lemon juice
1 medum yellow squash or zucchini - grated
4 tablespoons butter
16 ritz crackers - crushed
1/3 cup seafood broth
salt
pepper
parsley leaves - chopped for garnish
steps:
1. preheat the oven to 425 degrees. chop the lobster meat into chunks. transfer to a mixing bowl and add the tomalley. add the lemon juice and yellow squash. mix thoroughly. divide the mixture into ramekins.
2. melt butter in a large skillet over medium heat. add crackers and stir to coat and toast for 4 minutes. add lemon zest and mix. add clam juice and salt and pepper to taste.
3. completely cover lobster mixture with cracker mixture. bake for 10 minutes. serve with melted butter, lemon wedges and chopped parsley.
- the washington post, august 2012
cook time: tbd
servings: 2 - 3
ingredients:
meat from 2 1 1/4-pound lobsters
1 teaspoon lobster tomalley
2 teaspoons lemon zest
2 tablespoons lemon juice
1 medum yellow squash or zucchini - grated
4 tablespoons butter
16 ritz crackers - crushed
1/3 cup seafood broth
salt
pepper
parsley leaves - chopped for garnish
steps:
1. preheat the oven to 425 degrees. chop the lobster meat into chunks. transfer to a mixing bowl and add the tomalley. add the lemon juice and yellow squash. mix thoroughly. divide the mixture into ramekins.
2. melt butter in a large skillet over medium heat. add crackers and stir to coat and toast for 4 minutes. add lemon zest and mix. add clam juice and salt and pepper to taste.
3. completely cover lobster mixture with cracker mixture. bake for 10 minutes. serve with melted butter, lemon wedges and chopped parsley.
- the washington post, august 2012
5.27.2012
cauliflower soup with losbster dumplings
prep time: 20 minutes
cook time: 50 minutes
servings: 6 - 8
lobster dumplings ingredients:
1 1/2 cup white bread crumbs
1/2 tablespoon softened butter
1 egg beaten
2 teaspoons chopped tarragon
1/2 cup chopped cooked lobster meat (see below)
salt
pepper
soup ingredients:
4 ounces butter
4 tablespoons shallots - minced
1 head cauliflower - greens removed, head cut into small pieces
salt
6 cups chicken stock
lobster dumplings
1 cup heavy cream
1 pinch nutmeg
3 1 1/2-pound whole lobsters - cooked, meat removed from shell, 1/2 cup tail meat reserved for dumplings and remaining tail meat sliced into rounds
1 tablespoon truffle oil
lobster dumplings steps:
1. mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.
soup steps:
1. heat butter in a large saucepan over low heat. add shallots and cauliflower and season with salt. saute the cauliflower until it begins to lightly caramelize and become tender. add stock and simmer for 20 minutes or until vegetables are completely soft.
2. puree mixture until smooth in a blender. add the heavy cream and nutmeg and bring the soup to a simmer.
3. add the dumplings and poach them in soup for 3 0 5 minutes. check your seasoning and remove from heat.
4. in a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil.
- food network
cook time: 50 minutes
servings: 6 - 8
lobster dumplings ingredients:
1 1/2 cup white bread crumbs
1/2 tablespoon softened butter
1 egg beaten
2 teaspoons chopped tarragon
1/2 cup chopped cooked lobster meat (see below)
salt
pepper
soup ingredients:
4 ounces butter
4 tablespoons shallots - minced
1 head cauliflower - greens removed, head cut into small pieces
salt
6 cups chicken stock
lobster dumplings
1 cup heavy cream
1 pinch nutmeg
3 1 1/2-pound whole lobsters - cooked, meat removed from shell, 1/2 cup tail meat reserved for dumplings and remaining tail meat sliced into rounds
1 tablespoon truffle oil
lobster dumplings steps:
1. mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.
soup steps:
1. heat butter in a large saucepan over low heat. add shallots and cauliflower and season with salt. saute the cauliflower until it begins to lightly caramelize and become tender. add stock and simmer for 20 minutes or until vegetables are completely soft.
2. puree mixture until smooth in a blender. add the heavy cream and nutmeg and bring the soup to a simmer.
3. add the dumplings and poach them in soup for 3 0 5 minutes. check your seasoning and remove from heat.
4. in a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil.
- food network
4.07.2012
lobster deviled eggs
prep time: tbd
cook time: tbd
servings: 12
ingredients:
6 eggs
4 ounces cooked lobster meat - chopped
1 teaspoon dijon mustard
1 tablespoon chopped shallot
2 tablespoons mayonnaise
1 tablespoon chives - chopped
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. slice the eggs in half lengthwise. scoop the yolks into a bowl. add all ingredients and mash.
4. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. top with more chives.
- food network, april 2011
cook time: tbd
servings: 12
ingredients:
6 eggs
4 ounces cooked lobster meat - chopped
1 teaspoon dijon mustard
1 tablespoon chopped shallot
2 tablespoons mayonnaise
1 tablespoon chives - chopped
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. slice the eggs in half lengthwise. scoop the yolks into a bowl. add all ingredients and mash.
4. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. top with more chives.
- food network, april 2011
10.07.2011
lobster salad with purple potato foam and italian caviar
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 1/4 cups water
1 carrot - chopped
1 onion - chopped
1 cup white wine
salt and pepper to taste
1 lobster
mixed loose leaf salad
fresh mixed sprouts
edible flowers
lemon
extra-virgin olive oil
2 medium purple potatoes
fresh thyme
fresh majoram
2 white wine vinegar
2 artichokes
black caviar
steps:
1. place the water, carrot, onion, white wine and salt and pepper to taste in a large saucepan. bring to boil. drop in the lobster and simmer for 4 minutes. remove the lobster from the broth, remove its shell, and cut the tail in half, then in 1-inch medallions. set aside.
2. place the mixed loose leaf salad, fresh mixed sprouts and edible flowers in a bowl and dress with vinaigrette made of 1 part lemon to 2 parts extra virgin olive oil. set aside.
3. peel the potatoes and cut in half. place in a saucepan of cold water and bring to the boil. simmer for approximately 20 minutes or until cooked. drain. mash the potatoes together with a little olive oil and salt, pepper to taste. place the mashed potatoes in a canister, close the canister and charge it with a N2O catridge. set aside.
4. 2hisk together salt, 1 tablespoon olive oil, thyme and majoram to make a sauce. set aside.
5. clean and trim artichokes removing tough outer leaves and its heart. combine 2 cups water and white wine vinegar in a saucepan and bring to a boil. add the artichokes and boil for 20 minutes or until just tender. drain and cut into quarters. set aside.
6. to assemble the salad, place the lobster pieces under a salamander or warming grill for 2 minutes. arrange lobster pieces in the middle of the serving plates and dress with the sauce. decorate each plate on one side with a shot of purple potato foam and garnish the foam with a teaspoon of black caviar. place a handful of dressed salad on the other side of each plate and arrange the artichoke quarters over the salad. complete the plates with a light sprinkling of maldon salt.
- goop, septemeber 2011; terrazza danieli
cook time: tbd
servings: 4
ingredients:
4 1/4 cups water
1 carrot - chopped
1 onion - chopped
1 cup white wine
salt and pepper to taste
1 lobster
mixed loose leaf salad
fresh mixed sprouts
edible flowers
lemon
extra-virgin olive oil
2 medium purple potatoes
fresh thyme
fresh majoram
2 white wine vinegar
2 artichokes
black caviar
steps:
1. place the water, carrot, onion, white wine and salt and pepper to taste in a large saucepan. bring to boil. drop in the lobster and simmer for 4 minutes. remove the lobster from the broth, remove its shell, and cut the tail in half, then in 1-inch medallions. set aside.
2. place the mixed loose leaf salad, fresh mixed sprouts and edible flowers in a bowl and dress with vinaigrette made of 1 part lemon to 2 parts extra virgin olive oil. set aside.
3. peel the potatoes and cut in half. place in a saucepan of cold water and bring to the boil. simmer for approximately 20 minutes or until cooked. drain. mash the potatoes together with a little olive oil and salt, pepper to taste. place the mashed potatoes in a canister, close the canister and charge it with a N2O catridge. set aside.
4. 2hisk together salt, 1 tablespoon olive oil, thyme and majoram to make a sauce. set aside.
5. clean and trim artichokes removing tough outer leaves and its heart. combine 2 cups water and white wine vinegar in a saucepan and bring to a boil. add the artichokes and boil for 20 minutes or until just tender. drain and cut into quarters. set aside.
6. to assemble the salad, place the lobster pieces under a salamander or warming grill for 2 minutes. arrange lobster pieces in the middle of the serving plates and dress with the sauce. decorate each plate on one side with a shot of purple potato foam and garnish the foam with a teaspoon of black caviar. place a handful of dressed salad on the other side of each plate and arrange the artichoke quarters over the salad. complete the plates with a light sprinkling of maldon salt.
- goop, septemeber 2011; terrazza danieli
2.14.2011
broiled lobster tail
prep time: tbd
cook time: tbd
servings: 2
ingredients:
2 lobster tails - thawed
1/2 cup butter
1 clove garlic - minced
steps:
1. using kitchen shears, cut lobster shells on both sides to form a v-shape. grab the cut pieces of shell and peel it bacwards.
2. preheat broiler to 500 degrees. place lobster tails, up-sid-down on baking sheet. broil lobster tails according to time chart (see below) turning tails over after first 3 minutes. losbster is done when meat is firm, white and opaque.
3. meanwhile, combine butter and garlic in small saucepan. cook over low heat until butter is melted; keep warm.
4. serve lobster tails with garlic butter.
time chart:
1 - 3 ounces: 4 minutes
4 - 6 ounces: 6 minutes
10 - 12 ounces: 10 minutes
14 - 16 ounces: 14 minutes
note: broiling lobster tails will help retain more of the flavor than boiling. make sure you don't over cook the lobster or the meat will become stringy and tough.
- unknown
cook time: tbd
servings: 2
ingredients:
2 lobster tails - thawed
1/2 cup butter
1 clove garlic - minced
steps:
1. using kitchen shears, cut lobster shells on both sides to form a v-shape. grab the cut pieces of shell and peel it bacwards.
2. preheat broiler to 500 degrees. place lobster tails, up-sid-down on baking sheet. broil lobster tails according to time chart (see below) turning tails over after first 3 minutes. losbster is done when meat is firm, white and opaque.
3. meanwhile, combine butter and garlic in small saucepan. cook over low heat until butter is melted; keep warm.
4. serve lobster tails with garlic butter.
time chart:
1 - 3 ounces: 4 minutes
4 - 6 ounces: 6 minutes
10 - 12 ounces: 10 minutes
14 - 16 ounces: 14 minutes
note: broiling lobster tails will help retain more of the flavor than boiling. make sure you don't over cook the lobster or the meat will become stringy and tough.
- unknown
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