I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
This recipe is, by far, the easiest, simplest and purest way to eat lobster. Because it's summer, there's nothing I love more than firing up the grill. And by firing up the grill, I most certainly mean having someone over to fire up the grill and cook me food. I'm just not a griller by design, but I love anything that comes off of it.
Like I said, this is super easy, and would probably be my method of choice if I were planning a Surf&Turf type meal. And the butter? Oh. My. Word. It's just too garlicky and buttery for words.
I love this. I can't say anymore words. Just...
I love this.
Grilled Lobster Tails with Garlic Parsley Butter
(adapted from Taste of Home)
2 frozen lobster tails
1 stick butter
2 tbsp. minced garlic
2 tbsp. minced fresh parsley
Salt & Pepper to taste
In a sauce pan, melt butter with garlic and parsley over low heat.
Use scissors to cut the top of the lobster tail shell length-wise all the way to the fin. Do not cut the fin. Open the shell wide and pull the meat from the walls of the shell, letting it sit loosely in and on top of the lobster shell.
Pour 1/2 of the butter over the tops of each lobster and cover with plastic. Refrigerate for 30 minutes.
Set lobster meat-side-down on a hot grill. Cook covered until the lobster meat is cream-white in color, about 10 minutes.
Serve with the remaining butter.
Tuesday, June 24, 2014
Lobster Newburg
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
I've seen Lobster Newberg before. I've never indulged, but I've seen it pass by my table as waiters rush it away to another customer. It's always something I've wanted to try and probably one of the main reasons I decided to go so hardcore with lobster this summer. What I always notice is the way this dish is served differently in every place you go. I've seen it served inside puff pastry shells, over buttery biscuits, pot-pie style, and even over mashed potatoes. I decided that since the vessel on which this glorious concoction sits was clearly not of the highest importance, I could use that to my advantage. I decided to get some store-bought puff pastry shells to serve as my boat.
Now, I know I always say this any time I take a shortcut, but here's the thing: anytime I use puff pastry, I buy the box at the store. I don't even know how to make puff pastry or if I even have the tools and machinery necessary to make dough that thin. That's how little I've researched homemade puff pastry. Anyway, I figure if I'm going to buy the stuff, I might as well buy the shell-shaped stuff and save myself one extra step. You, my lovely invisible friends, can do it however you please. This is purely my own interpretation.
That being said, the dough is definitely not the star in this dish anyway. It's there to soak up the sauce and provide a little extra texture to this creamy, meaty dish. The cognac and orange juice add a little fruity flavor, but mostly it's just.... good. How else can I describe it?
Just... good.
Lobster Newburg
(serves 2)
4-6 store-bought Pastry shells, cooked per package directions
1 lb. cooked lobster meat
2 tbsp. butter
2 tbsp. flour
1 cup cream
2 egg yolks
3 tbsp. cognac
3 tbsp. orange juice
2 tsp onion powder
1 tsp dried tarragon
1 tsp cayenne pepper
Salt & Pepper to taste
Orange zest for garnish
Chives for garnish
Melt butter in sauce pan over medium heat. Stir in flour and cook for 2-3 minutes, creating a roux. Add cream to roux and stir continuously for 3-5 minutes to allow thickening.
Whisk egg yolks in a small bowl. Spoon a bit of the hot cream mixture into the bowl at a time to bring the temper the eggs. When the eggs are hot, but not scrambled, pour the bowl back into the sauce pan and stir well.
Add cognac, orange juice, onion powder, tarragon, cayenne and lobster meat to cream sauce. Let cook for an additional 7-10 minutes, stirring occasionally. Season to taste.
Divide the cream sauce equally among the puff pastry shells. Sprinkle a small garnish of orange zest over the top. Add a few long sprigs of chives as a festive garnish.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
I've seen Lobster Newberg before. I've never indulged, but I've seen it pass by my table as waiters rush it away to another customer. It's always something I've wanted to try and probably one of the main reasons I decided to go so hardcore with lobster this summer. What I always notice is the way this dish is served differently in every place you go. I've seen it served inside puff pastry shells, over buttery biscuits, pot-pie style, and even over mashed potatoes. I decided that since the vessel on which this glorious concoction sits was clearly not of the highest importance, I could use that to my advantage. I decided to get some store-bought puff pastry shells to serve as my boat.
Now, I know I always say this any time I take a shortcut, but here's the thing: anytime I use puff pastry, I buy the box at the store. I don't even know how to make puff pastry or if I even have the tools and machinery necessary to make dough that thin. That's how little I've researched homemade puff pastry. Anyway, I figure if I'm going to buy the stuff, I might as well buy the shell-shaped stuff and save myself one extra step. You, my lovely invisible friends, can do it however you please. This is purely my own interpretation.
That being said, the dough is definitely not the star in this dish anyway. It's there to soak up the sauce and provide a little extra texture to this creamy, meaty dish. The cognac and orange juice add a little fruity flavor, but mostly it's just.... good. How else can I describe it?
Just... good.
Lobster Newburg
(serves 2)
4-6 store-bought Pastry shells, cooked per package directions
1 lb. cooked lobster meat
2 tbsp. butter
2 tbsp. flour
1 cup cream
2 egg yolks
3 tbsp. cognac
3 tbsp. orange juice
2 tsp onion powder
1 tsp dried tarragon
1 tsp cayenne pepper
Salt & Pepper to taste
Orange zest for garnish
Chives for garnish
Melt butter in sauce pan over medium heat. Stir in flour and cook for 2-3 minutes, creating a roux. Add cream to roux and stir continuously for 3-5 minutes to allow thickening.
Whisk egg yolks in a small bowl. Spoon a bit of the hot cream mixture into the bowl at a time to bring the temper the eggs. When the eggs are hot, but not scrambled, pour the bowl back into the sauce pan and stir well.
Add cognac, orange juice, onion powder, tarragon, cayenne and lobster meat to cream sauce. Let cook for an additional 7-10 minutes, stirring occasionally. Season to taste.
Divide the cream sauce equally among the puff pastry shells. Sprinkle a small garnish of orange zest over the top. Add a few long sprigs of chives as a festive garnish.
Tuesday, June 17, 2014
Lobster Thermidor
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
I'm not going to lie when I say that the look of this recipe made me a little... nervous. At least, at first. Something about the look and preparation made me iffy. As in, I kind of thought it was like a twice baked potato or something. I don't know, maybe I am exaggerating, or I just have a crazy, messed up imagination. Whatever it is, the only thing that pulled me in was the ingredients, which I felt like I could taste through my computer...
Now, that is DEFINITELY my crazy, messed up imagination.
It just sounded so good that I couldn't overlook it. And, boy, am I glad I did! This is basically like a super-rich, over-the-top lobster mac & cheese (without the mac) stuffed into a lobster shell and baked. There's cheese and lobster and terragon and white wine and bread crumbs...
Basically all the things that make a crazy indulgent dinner... but still incredibly easy to make.
That's kind of my favorite dinner... indulgent, tasty and super easy.
Ergo, this is my new favorite dinner.
Lobster Thermidor
2 lobsters
1 tbsp olive oil
1/2 white onion
2 tbsp garlic
3 tbsp butter
3 tbsp flour
1 1/2 cup milk
1/4 white wine
2 tbsp Dijon mustard
1 tsp dried tarragon
Salt & Pepper to taste
1 cup grated Cheddar cheese
1/4 cup Italian-style Panko bread crumbs
1 tbsp melted butter
Cook lobsters in boiling water. Crack lobsters in half and scoop out all meat. Save the halved shells.
Cook onions in sauce pan over medium heat in olive oil for 3-5 minutes, or until fragrant and translucent. Add garlic and cook an additional minute.
Add butter and let melt. Stir in flour and cook for 1-2 minutes to create a roux.
Stir in milk and white wine and continue stirring until thickened. Add in Dijon, tarragon, cheddar and seasoning. Cook until cheese has melted and sauce is smooth. Remove from heat and stir in lobster meat.
Preheat oven 350F.
Place shells on a baking sheet with inside shell facing up to make a bowl shape. Spoon cheesy lobster mixture into each shell.
Combine melted butter and Panko crumbs. Sprinkle bread crumbs over the top of each lobster half.
Bake for 8-10 minutes or until bread crumbs are golden brown.
Saturday, June 7, 2014
Lobster Macaroni & Cheese
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
This was actually the second time I had cooked with lobster, after a simple grill and dunk in garlic herb butter ended so successfully. I like living well within my comfort zone, so making a mac & cheese seemed like the best way to transition my palette into a full-on seafood loving machine.
I generally always start my mac & cheeses with the same initial steps and this is no exception. It's and easy, fool-proof way of getting the texture and style of mac that I love most. For this recipe, I included some lobster meat, chives, tarragon and paprika to boost the flavor to an unimaginable level, or at least, to a place where infinite numbers of adjectives could be used and I don't have time or space for all of them. I'll just stick to a few that really describe this well, such as cheesy, savory, succulent, creamy, crispy (thanks bread crumbs), buttery, warm (thanks hot sauce and paprika), and delightful.
With a description like that, why haven't you made this yet?
Lobster Macaroni & Cheese
1 lb. macaroni pasta
2 tbsp olive oil
1/2 white onion, finely diced
2 tbsp minced garlic
3 tbsp. butter
3 tbsp flour
3/4 cup milk
1/2 cup white wine
1/2 cup white wine
1 cup grated gruyere cheese
1 cup grated sharp cheddar
2 tbsp. fresh minced tarragon
1 tsp hot sauce
1 tsp paprika
1/4 tsp ground nutmeg
Salt & Pepper to taste
1 lb. cooked lobster meat
1/2 cup Italian-style Panko bread crumbs
2 tbsp melted butter
2 tbsp finely diced chives
Preheat the oven to 375 F.
Cook and drain pasta according to package directions.
In a large saucepan, cook onions in olive oil over medium heat until translucent, about five minutes. Add garlic and cook an additional minute.
Add butter to pan and let melt, then add flour and cook for 1-2 minutes to create a roux, stirring constantly. Add milk and white wine and stir consistently to allow the mixture to thicken. Add the cheese in portions. Let melt until the mixture becomes smooth. Stir in the lobster, nutmeg, tarragon, hot sauce, paprika and seasoning. Remove from heat and pour over the macaroni.
In a small bowl, combine butter, and panko crumbs. Sprinkle over the top of the cheese mixture.
Bake for 30-35 minutes or until the cheese is browned and bubbly.
Sprinkle chives over the top for garnish.
Friday, June 6, 2014
Lobster Sambuca
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
But...
Okay, let's get serious for a minute. See, at the tender age of twenty-something, I have had my share of raucous, irresponsible nights. There have been nights when I have partied all night, drank too much, made an all-around mess of myself, et cetera. Now, I'm definitely old enough to know that my poor decision-making skills are purely my own fault, but I can't help but keep a little list in the back of my mind at all times of potential culprits to blame. This list is comprised 99% of alcohols I'll never touch again, including the following:
- Four Loko. Now banned in a lot of places, and for GOOD REASON!
- Jack Daniels. You're a mean, mean man, Jack.
- Tequila. Any tequila. Anything with a worm in it is bad news.
- Green Apple Schnapps. You ruined a whole month of my college experience.
- Sambuca. I'm 80% sure I saw someone light you on fire. That should've been the first warning...
Anyway, I saw this recipe for Sambuca sauce with lobster served over pasta and I have to admit, I was a bit intrigued. I went out and bought a little bottle and tried this sauce, 100% expecting that even unscrewing the cap would probably make me dry heave a little bit. Luckily for me, I kept my composure until the end and scooped up a heaping helping of this sauce for my fettuccine.
All I can say is, I still can't bring myself to swig the nasty swill, but in this dish, it actually creates a sauce that perfectly complements the lobster flavor. To me, it was almost sweetened the dish and made it a little less heavy. I mean, obviously, just from looking at the ingredients, this is a surely hearty dish, but the fennel and Sambuca do a great job adding an interesting flavor element you might not expect, but will certainly enjoy!
Keep checking back for more lobster recipes this week!
Lobster Sambuca
(adapted from A Family Feast)
1 lb. lobster meat
½ lb. pasta
1 tbsp butter
1 tbsp minced garlic
1/2 cup white onion, finally diced
1/2 cup fennel, finally diced
1/8 cup Sambuca
2/3 cup seafood stock
1/2 cup heavy cream
1 tbsp chopped fresh parsley
¼ cup shredded Italian blend cheese
Salt & Pepper to taste
Boil lobster in large pot of water for 10-12 minutes. Remove and let cool completely. Separate meat from shell and dice lobster meat into 1" chunks.
In the same water, boil pasta according to package directions. Drain.
In a sauce pan, cook onions and fennel in butter over medium heat until translucent. Add garlic and cook an additional minute.
Stir in Sambuca and stock. Bring to boil, then reduce to simmer and continue for about 20 minutes, or until volume is reduced by half.
Stir in lobster chunks, cream, parsley and cheese. Continue to cook until all cheese is melted and sauce is hot and smooth. Season to taste.
Place pasta on plate, then pour lobster sauce over top.
Garnish with more fresh parsley.
Lobster Bisque
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
If you look back through the recipes I've done so far, you may notice that I'm not a huge soup person. I don't know what it is, but unless it's served in a bread bowl, it never feels like a true meal to me. And, since my appetite is purely psychological and not based on any physical need for sustenance, I can't wrap my brain around the idea of only eating soup at a meal.
However....
When you make something like this, well, then my mind is curious. See, this isn't your typical broth or 'plain Jane' soup out of a can. This soup is thick and creamy, and bursting with succulent lobster meat. And, considering that this whole soup (garnish not included) only rounds out to 10 easy-to-find ingredients (depending on where you live, lobster is not always so easy-to-find, but whatever...), it's crazy easy and tastes like you spent way too much time cooking up something fancy. And, it definitely leave you feeling satisfied, like you ate way more than a couple cups of broth.
This may actually be my new favorite soup recipe!
Keep checking back for more lobster recipes!
As in, up until, say, a couple weeks ago, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
If you look back through the recipes I've done so far, you may notice that I'm not a huge soup person. I don't know what it is, but unless it's served in a bread bowl, it never feels like a true meal to me. And, since my appetite is purely psychological and not based on any physical need for sustenance, I can't wrap my brain around the idea of only eating soup at a meal.
However....
When you make something like this, well, then my mind is curious. See, this isn't your typical broth or 'plain Jane' soup out of a can. This soup is thick and creamy, and bursting with succulent lobster meat. And, considering that this whole soup (garnish not included) only rounds out to 10 easy-to-find ingredients (depending on where you live, lobster is not always so easy-to-find, but whatever...), it's crazy easy and tastes like you spent way too much time cooking up something fancy. And, it definitely leave you feeling satisfied, like you ate way more than a couple cups of broth.
This may actually be my new favorite soup recipe!
Keep checking back for more lobster recipes!
Lobster Bisque
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