Tag: lobster recipe

Easy Peasy Lobster

Posted on by Joey Ciaramitaro

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Kate’s been away living the dream in Punta Cana at Hard Rock.

I didn’t have a plan for dinner and just needed to get to bed asap after work so bringing lobsters home was the plan.

So just having a couple small lobsters I took a casserole dish with glass top, poured a little water in the bottom and placed the glass top on and let it rip in the microwave for one minute to warm up the water before placing the lobsters in.

8 minutes covered in the microwave and they came out perfectly.

Then I took the dish out, drained the hot water out and filled it up with an ice bath.

Ten minutes later, perfectly ready to shuck .

Best part was how easy the clean up was.  A couple of swipes with soap on the sponge and it was so fresh and so clean clean.

Goddamn they were delicious.

video- lobster roll preparation with kim smith, wendie demuth and sista felicia

Posted on by Joey Ciaramitaro

My visit to the Steve Connolly Seafood kitchens in Boston.

Posted on by laurielufkin

Let me tell you, I am one lucky girl.  I get to do fun things and cook with great people and chefs that not everyone gets to do–and believe me, I appreciate the opportunities!

A little while back, I got the chance to tour the Steve Connolly Seafood facility in Boston–what an impressive operation–and even better than that the chefs cooked three delicious recipes that they shared with me to give to you right now.  The show with these recipes will air again this Friday at 4:30 and then again Sunday at 11:30 am on Cape Ann TV and then next week, another show with a new recipe and more of our tour.

These recipes are easy to make at home using readily available ingredients and fairly simple techniques. Trust me– you want to make these recipes and they will be a HUGE hit with your friends and family!  I took lots of photos on our visit so that you can see how the finished dishes should look.

Please let me know if you make these recipes and how they came out–and as always, if you have any questions, please don’t hesitate to ask.

And a HUGE thank you to Chef Michael and Chef Carlos for interrupting their busy schedules and sharing their delicious recipes with all of us and to David Coombs and his staff for showing us around–thanks a million to all of you!

ASIAN LOBSTER AND MELON SALAD

Lobster Meat, fresh

Diced ¾ inch……………………….1 cup

Honeydew Melon, ripe

Diced ¾ inch……………………….1/2 cup

Cantaloupe, ripe

Diced ¾ inch…………………..…..1/2 cup

Mango, ripe

Diced ¾ inch…………………..…..1/2 cup

Ginger , minced………………..………1 tsp

Orange zest, fine julienne………..……… 1 TBSP

Cilantro leaves…………………..……..1 TBSP

Mache or Baby  Spinach…………….3 oz.

Dressing:

Orange Juice…………………………1 oz.

Rice wine vinegar…………………..1 TBSP.

Canola or Peanut oil……………….1/2 cup

Sriracha sauce………………………..1/2 tsp.

Sea salt and black pepper…………to taste

For dressing:

Place orange juice, vinegar, Sriracha sauce, salt and pepper in a stainless steel bowl. With a wisk, blend in the oil until emulsified.

For the salad:

Toss the Mache or Spinach leaves with a little dressing and place on a platter. Put Lobster, Fruit, Ginger, Orange zest, and Cilantro in a stainless steel bowl. Add rest of the dressing, and toss  until coated. Put the Lobster Salad over the Greens, and garnish with edible flowers.   Serves 2

And here is another gorgeous and easy recipe–you can use halibut as Chef Carlos did or he said you can use any other firm fleshed white fish–just watch the cooking time if it is on the thinner side.

Nova Scotia Halibut with Roasted Corn and Tomato Salsa

2 Halibut portions skls/bnls…………………….2  each,  9 oz.

Olive oil………………………………………………….2 TBSP

For Chive sauce:

Unsalted Butter…………….….4 TBSP

Shallots, minced……………….2 TBSP

White Wine, dry…..……….….2 TBSP

Chives, chopped……………….2 TBSP

Sea salt and Black Pepper….to taste

Salsa

Corn, shucked …………………………….…….2 ears

Olive Oil……………………………………………2 tsp

Plum Tomatoes, peeled & seeded………..2

Chives, chopped……………………………..…2 TBSP

Sea salt and Black pepper…………………..to taste

For the Salsa:

Slice off the corn from the cobs and break up the kernels.

Dice tomato into  ½ inch pieces and put in stainless steel bowl with chives.

Heat olive oil in a non-stick pan until hot, and add corn, tossing and pan

roast until lightly caramelized, and add to bowl with tomatoes.

Season with salt and pepper and mix together. Reserve.

Wipe pan clean for next step.

For the Halibut: Preheat oven to 450 degrees F.

Season Halibut with salt and pepper. Add oil to pan until hot and place Halibut in pan flesh side down and pan sear until nicely browned. With a non stick spatula, turn Halibut over gently onto skin side, cover fish with foil, place pan in oven, turning temperature down to 350 degrees and cook 10 minutes until just done. Do not overcook.Remove fish to warm plate and cover with foil. Return pan to stovetop, add 2 TBSP butter and shallots and sauté until transparent. Add wine and reduce by half, add remaining butter, and swirl in the pan. Add chives at end, correct seasoning and set pan aside off the burner.

Plating:

Place large spoonful of Corn Salsa to one side of plate. Place Halibut on plate leaning on the salsa, spoon butter sauce over the fish, and garnish with fresh chives. Serves 2

Pan Roasted Lobster

Posted on by paultmorrison

If you are trying out Jasper White’s Summer Shack the premier dish on the menu is Jasper’s Pan Roasted Lobster. The flavor of shallots and chervil in the sauce is amazing. So amazing we found his recipe and have done this at home quite a few times. Some things we have learned: This recipe is two lobsters and for two people. If you make it for four you really need to do the whole process twice. Doable but some work.

Some items you need: Shallots, chervil, chives and we use Wild Turkey Whiskey for the flaming part. This is what it looks like right after we have poured the Wild Turkey in and lit it.

jasper1

The one last part that makes the dish. You need two girl lobsters from Gloucester. One girl, one boy is OK but part of the killer sauce is the eggs and the tomalley mixed together.

OK, here is the recipe from the New York Times adaption. It may seem like a lot of work going from the range burner to the oven and back and forth but it is so worth it. And make sure you find chervil, chives and shallots. You can use any bourbon but Wild Turkey can be sipped while you make this dish.

One last tip: make sure you have two oven mitts for getting this in and out of the oven. That pan gets hot. One can also use the broiler element and slide the pan just under the broiler instead of in the hot oven.

INGREDIENTS

  • 2 live 1 1/2- to 2-pound lobsters
  • 2 tablespoons peanut oil
  • 2 shallots, minced
  • 1/4 cup bourbon
  • 2 to 3 tablespoons dry white wine
  • 6 tablespoons unsalted butter, cut into small pieces and chilled
  • 1 tablespoon chervil, finely chopped
  • 1 tablespoon chives, finely chopped
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste

PREPARATION

1.
Preheat the oven to 500 degrees. Place a lobster on a cutting board, facing you. Place the front tip of the knife or cleaver in the center of the lobster, near where the carcass meets the tail. In one forceful, swift motion, split the front half of the lobster, which will kill the lobster instantly. Turn the lobster around, and repeat this motion, splitting the tail and the lobster in half.
2.
Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Using a knife, cleaver or shears, remove the claws and knuckles by cutting the thin section where the knuckle meets the carcass. With the back side of the knife or cleaver, tap the claws until the shell cracks.
3.
In one swift, forceful motion, cut the head away from the tail on both sides of the lobster, quartering it.
4.
Place the lobster tomalley and roe, if there is any, in a small bowl. Using a fork, break the mass into tiny pieces, cover and refrigerate.
5.
Place a heavy 12-inch saute pan over the highest heat possible, and heat for 3 to 5 minutes. Add the oil, and heat until it forms a film over the bottom of the pan. Slide the lobster, shell side down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need be seared on only one side.
6.
Add the tomalley and roe; stir, and place in the oven for 3 minutes. Remove, return to high heat on the stove and add the shallots and stir. Remove the pan from the heat, and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, and then add the wine and cook until all the liquid in the pan is almost dry. Reduce the heat to low.
7.
Quickly remove the lobster, and place, shell side down, on warm plates. Return pan to low heat, add butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from heat, season with salt and pepper to taste, spoon sauce over lobster and serve.