Labor Day is upon us. What better way to celebrate these fleeting days of summer than with some lobster. Sunny Maine days are made for clam bakes on the beach, seafood BBQs and lobster boils. Here are five easy recipes for your lobster leftovers that go beyond a basic lobster roll. Enjoy!
1. The Lobster Club
- The juxtaposition of the salty, crispy bacon against the sweet
lobster meat and the savory cheese is heavenly. As an added bonus,
lobster is leaner than the traditional turkey or chicken club sandwich
2. Lobster Grilled Cheese Sandwich - Fire up your George Foreman Grill for this magnificent merger of humble grilled cheese and luxurious Maine lobster.
3. Lobster Fettuccine Alfredo
- Some pasta and Alfredo sauce are all you need to transform a handful
of left over lobster meat into a satisfying dinner. Toss in some jumbo
shrimp for an extra injection of texture and protein.
4. Lobster Pasta with Mascarpone and Peas
- The creamy, smooth texture and subtle flavor of the mascarpone cheese
in this dish enhances the sweet, succulent taste of lobster. Fresh
garden peas enhance the essence of summer.
5. Lobster Newburg
- This recipe, handed down from my grandmother to my mother and then to
me, is as simple as it is delicious. No cognac or sherry. No eggs or
cream. Just a basic white sauce, enhanced with some nutmeg and Cayenne
pepper, ladled over toasted saltine crackers.
And if you
have any lobster recipes that you are happy for me to share on this
blog, please email me at christinalemieux(at symbol) gmail.com
Saturday, 30 August 2014
|Lobster and Cavatelli pasta, enrobed in mascarpone cheese.|
I made a lip-smacking lobster fettuccine Alfredo, a towering lobster club sandwich, golden grilled cheese stuffed with morsels of lobster meat and a zesty lobster Caesar salad. By the end of my month in Maine, I was running out of ideas for new crustacean creations. Thankfully, my best friend and favorite cooking partner came for a visit and suggested a lobster pasta recipe from Epicurious magazine.
The lobster recipe had only 12 ingredients and could be prepared in under 20 minutes if one was working with lobster leftovers (cooked and shelled meat), which we were. The elements of the dish also ticked a lot of boxes for me. The recipe called for mascarpone cheese, which tastes amazing with lobster. Similar to ricotta, which I use in my lobster ravioli, mascarpone has a creamy, smooth texture and a subtle flavor that enhances the sweet, succulent taste of lobster. The recipe also called for peas, which I love serving with my lobster Newburg, and Cavatelli pasta, which has a fun shape, similar to that of a hot dog bun. The other ingredients - shallots, garlic, parsley, thyme, chives, olive oil and salt - are kitchen staples for many cooks and not hard to source if you’re in a remote part of Maine like Cutler.
To make the recipe, we gathered fresh peas from my father’s vegetable garden and cut the cooked lobster meat into bite-sized chunks. We boiled and drained the pasta and peas then heated the oil in a large sauté pan, adding the shallots and garlic. After about a minute of cooking, the shallots and garlic turned translucent and we added the chicken stock, peas, parsley, thyme, chives, pasta, Mascarpone and lobster to the mix. We could quickly see that the existing sauce was not nearly enough to properly coat the pasta in the way we envisioned it would so, in another pan, we pulled together a second batch of sauce consisting of reduced white wine, chicken stock, the rest of the container of mascarpone, a few tablespoons of flour and some salt. Even with this slight detour the whole sauteing process took less than 10 minutes. Once the additional batch of sauce was added to the original dish the composition was perfect. Then it was on to eating – my favorite step of any recipe!
If you make this dish, I encourage you to get creative with the sauce. Taste as you cook and adjust along the way until you get the flavor and consistency of sauce you desire. And enjoy.
Lobster Pasta with Mascarpone and Peas RecipeIngredients
2 pounds cooked, picked lobster meat, cut into bite sized chunks
1 pound cavatelli pasta (fresh if you can find it)
1/4 cup extra-virgin olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 cup of chicken stock (alternatively you can make your own lobster stock)
1/2 cup of white wine
8 ounces fresh peas (if you must use frozen peas, use the small, flavorful petit pois)
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 tablespoons fresh thyme, chopped
1 1/2 tablespoons fresh chives, chopped
1 cup Mascarpone (add even more if you want a creamier texture)
1 tablespoon kosher salt
2 tablespoons of flour
Cook the lobsters (if necessary). Boil and drain the pasta and the peas.
Heat the oil in a large sauté pan, adding the shallots and garlic. After about a minute of cooking, when the shallots and garlic turn translucent, add the white wine and reduce.
Add the chicken stock (or lobster stock), peas, parsley, thyme, chives, pasta, Mascarpone, and lobster. Simmer until lobster is heated through. Spoon in a few tablespoons of flour to thicken and a bit of salt.
Spoon onto your plates and serve.
Tuesday, 19 August 2014
Lobster. Grilled. Cheese. Sandwich. I still remember the first time I heard those four magical words strung together. My best friend had been to the Dip Net in Port Clyde and lunched on a magnificent merger of two of America's favorite foods - the humble grilled cheese and luxurious Maine lobster. The next time we met up in Cutler, my friend and I agreed we must make our own.
While you don't need a recipe to make an amazing lobster grilled cheese sandwich, there are some ingredients which will take your creation to a whole new level of perfection. They are as follows:
1. Anadama bread. This traditional New England bread has a complex, slightly sweet flavor and a hearty texture which will not merely hold the innards of the sandwich but also enhance its flavor and mouthfeel.
2. Gruyère cheese. While many cheeses taste great with lobster, I prefer Gruyère as its creamy, nutty flavor perfectly complements the sweet, succulent flavor of lobster. I'm pretty obsessed with Gruyère cheese in general. I've even visited the hilltop town in Switzerland where Gruyère is made. Combining this Swiss cheese with lobster transports a grilled cheese sandwich to another stratosphere. If you can't find Gruyère cheese, I recommend adding a dash of nutmeg to the cheese you do use.
3. Cayenne Pepper. I consider Cayenne one of the most magical ingredients to pair with lobster. My mother and grandmother didn't use many herbs and spices in their cooking but they always added a few dashes of Cayenne pepper to their lobster Newburg. My Mum said it gave the entrée a bit of 'zing.' I find that most creamy lobster dishes work well with a sprinkle or two of Cayenne.
4. New Shell Maine Lobster. If you can, use new shell lobster as it is sweeter and more tender in flavor. And need I say it should come from Maine.
5. A George Foreman Grill. This is a tool vs an ingredient but it is worth adding to the list. A George Foreman will clamp down on your thick, crusty slices of Anadama bread and ensure the layers of grated Gruyere melt into a soft gooey mass that clings to the lobster and bread.
Obviously use a great butter on your bread and break the lobster meat into decent-sized chunks to enhance the sandwich texture. And enjoy!