More Lobster

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esavitzky's picture
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More Lobster

I love this time of year in Maine.  Went to my favorite lobster landing this morning and asked for two 1 1/2 pounders hard shell.  She wound up giving me two 2 1/2 pounders.  At $8.50 a lb, who was I to argue.  She had a nice smile.

Off to make some lobster rolls.

Step 1:

Confront your inner lobster...

 

Step 2:

Make some light lemon mayonaise.  None of that Miracle Whip crap (sorry Nina.)

Step 3:

Cook the lobsters ( I steamed them), pick the meat and mix with the mayo.  Leave in fridge for 30 mins.

Step 4:

Toast some rolls on a skillet

Step 5:

Add some shredded lettuce to the bottom of the toasted rolls and then add as much meat as you can stand.

 

 

Step 6:

Eat as much as you can.  Save the rest for tomorrow.

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Elliot

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Yep.  NO Miracle Whip and NO celery!

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Man that looks sooo good.  Somehow, I guessed that this thread was started by Elliot.  smiley

You may have misunderstood me, you see I do not like MW, and to use it on lobster is akin to buying a Rolls Royce and putting fuzzy dice on the rear view mirror.

  The only way that this lobster roll could be better is if I were having some!

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Nina,

 

I was kidding you.  I know you would never put MW on lobster.

 

What's wrong with fuzzy dice??? smiley  I hadnt thought of that for my Rolls.  I just have a Jacob Burton bobble head doll in the back window.

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Mine is a Rolls Canardly: it rolls down one hill and canardly make it up the next.

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Good one Labs!

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Elliot, if you'll notice my profile photo changed.  While you were making lobster rolls, I made these lovelies.  Pistachio French Macaron.  They may be a new favorite.  Macaron are easy to make, impressive to look at, and a perfect end to a summer dinner, or perhaps tea.  Yes, I imagine that you stop for high tea everyday  ;)   Pinkie extended.

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Thought I'd share a quick story since I'm getting beat up over on the Cilantro and Miracle Whip thread. ;-)

 

I employ a lot of east coasters who got sick of skiing on ice so they move to Tahoe. The other night, my Sous and I are talking about a great fish taco joint over on the "Lake" when my expeditor, who's last meal would surely be a lobster roll, pipes up and says:

 

"I'm sorry, I know you guys are the pros and everything, but fried fish doesn't belong anywhere near a tortilla. That's just stupid."

 

My initial thought was something to the extent of "...and a Bostonian knows so much about Mexican food because..." when my lead line cook comes over the top with "so...putting fish in a tortilla and calling it a fish taco is stupid yet you'll mix lobster with mayonnaise and put it in a hot dog bun?" ZING!

 

In all honesty though, I'd probably break a few federal laws to eat that delicious concoction Elliot made...but only if it was mixed with Miracle Whip and had a Cilantro Garnish. ;-)

 

By the way Nina, my Rolls Royce has fuzzy dice hanging from the rear-view. I thought it made it look less pretentious; it says "I'm filthy rich but I still don't take myself that serious."

 

[I wish]

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Jacob,  I grew up in NJ (very foodie place to live), then moved to Boston for about 12 years, and though I love Boston, there are some strange things that they do to food in Beantown.  For example a "clam roll" is fried clams (so far, so good), then they put in into a toasted roll (more bread?)  with tartar sauce!  Those poor clams don't stand a chance!  Elliot's lobsta roll looks fabulous, but the average roll is slathered in mayo and celery to the point where you can't taste the lobster.  So you are right to keep the expeditor OUT of the kitchen. 

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Good Afternoon,

 

My view on Lobster ...

 

A fresh lobster or lobster tails, with Mayonnaise is a sin ... Sorry Gentlemen.

 

I like mine very simply boiled with sea salt or in sea water ... a great bottle of Prosecco, or Cava sparkling white wine;  and it needs hardly anything else ... a quick grind of freshly ground pepper ... skip the butter too ... I love the taste of lobster ... Needs nothing ...

 

Restaurant Sixto in the Lista neighborhood of the Madrid Capital, prepares their lobster tails same way however, standing upright on a bed of Andalusian Córdoba Salmorejo ... garlic, egg yolk, ripe juicy red tomatoes, day old bread, Evoo, Jerez vinegar, green bell, and red bel and a tiny onion, blended into a thick gazpacho cold soup ... It served as a lite dip for the lobster tails. It was marvelous ...

 

Have nice wkend.

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Hi Margaux,

 

I agree with you that a good lobster needs no accompaniment.  When I steam lobsters and eat them out of the shell, I don't use butter either.  All you need is some fresh corn on the cob and fresh tomatoes.  

 

But in New England, lobster rolls are an essential part of the 4 food groups.  The key when making a lobster roll is to add only enough additional ingredients to make the lobster the hero.  Hence the light coating of homemade lemon mayo mixed in with some shredded lettuce on a toasted roll. In the summer when lobster is much cheaper than steak at $3 - $6 per pound, you find many applications.  The two lobster rolls in the photo above come from two 2 1/2 pounders purchased directly from the lobsterman off his boat who trapped them.  It doesn't get any fresher than that.

 

@Jacob.  You have a standing invitation to  come to Boston or Maine and I'll make you a lobster roll with MW and cilantro.

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Esavitzy, Good Afternoon,

 

Wow, $3 to $6 Usd is a great price per pound for lobster ... Maybe, I am coming to visit ! ( Ha Ha Ha ... ) and your whole fellow lobster in the photo, looks marvelous ... nice size too ...

 

Where are you located in new England ? Rhode Island ? Boston ?

 

True, about getting shellfish directly from the fishermen ... We do that in Italia, as we have a tiny tiny apartment condo on the Gargano Peninsula in a small historical city Port where we can walk over to the lovely Adriatic beach  ... So it is very normal to do that early in the mornings ...

 

The fishermen come in with their catch; and it is gone within minutes at great prices too ... I have bought some of the best crevettes ( large red jumbo prawns or shrimp ) and other shrimp varieites from the same Fishermen, and believe me; none could convince me, their´s are better ... These jumbo Crevettes go for 40 Euros a Kilo during Christmas Season ... We pay 10 Euros a Kilo on the beach at the heavenly hour of sunrise, 6.30am or so ...

 

In the Madrid Capital, I tend to lobster dining out more often or when reviewing a restaurant or interviewing a Chef ...

 

Have a lovely wkend, and thanks for your update ...

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I live in downtown Boston during the week and in Downeast Maine on the weekends.

 

Here is where I buy my lobsters in Maine.

 

 

 

And here is another dish I make with lobster that doesn't involve mayonnaise.

 

Lobster meat basted in a beurre monte on a bed of lobster tomalley spaetzle and pea puree.

 

 

Cheers

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Esavitsky,

 

Wow ... truly lovely tiny dock ... and the lobster dish looks fabulous ...

 

Very lovely too ... We have fragrant sweet peas, in pods already ... the Farmer´s Market had just brought them in from  the jeep ...  

 

Thanks for posting the photos ...

 

Have lovely evening.

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My mouth is watering!......You guys are killing me with all of this lobster talk.

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Nina,

 

The 1st photo of the alive lobster looks divine ... And I like the 2nd dish, in which the lobster is sitting on a bed of fresh sweet pea cream ... Nice ...

 

Yes, lobster ... my favorite shellfish ...

 

Have great wkend.

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Good Morning Esa,

 

We are quite fond of Indian cuisine, especially the Goa region south of Mumbai.

 

The late, Indian Chef, Ismail Merchant believed that all true gastronomic adventures begin with images, emotions and fragrance. Thus, here is his wonderful Lobster Coconut recipe; which certainly can be renovated to create one of your dazzling specials ... This recipe was given to my younger daughter on a business trip to Mumbai and Goa, and thus, I am posting it.

 

BARE JHINGHA AUR NARYAL KA SALAN which translates simply as:

 

COCONUT LOBSTER

 

Serves 4 ...

 

2 fresh lobsters

the pulp from 1/2 coconut ( brown hairy variety ) peeled and sliced into chunks

1 fresh piquant green chili pepper of choice ( heat tolerance - selection is your´s )

3 garlic cloves peeled

1/4 cup Evoo

salt to taste

2 tblsps. Balsamic Modena Vinegar

1/4 inch fresh ginger root peeled

6 swigs of Cilantro with leaves

freshly ground black pepper corns

 

1) boil the lobsters in salted water for 10 to 12 mins.

2) When cool enough to handle, split the lobsters open, and remove the tail meat, and claw meat and arrange on a platter

3) to create the sauce:  Combine the coconut, the chili pepper, the garlic, ginger root, the cilantro, the black pepper corns, the Modena, and salt in a Food Processor

4) Blend the ingredients to create a thick Pesto type consistency

5) Spread the Indian Pesto over the lobster meat and drizzle with Evoo

6) adorn with fresh cilantro finely minced

 

This can be served with a Mango Chutney;

 

2 1/4 pounds of fresh mango

sugar to taste

fine grain sea salt to taste

3 black cardamom pods, seeds coarsely pounded

1 1/2 tsps. red chili pepper or flakes

 

Wash, dry and peel the mangos and grate in a large glass bowl. Stir in sugar and place pan over low simmer heat.

 

Then, stirring continuously, with a wood