Seafood Recipes - Part Two *LOBSTER*

Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Lobsters are economically important as seafood, forming the basis of a global industry that nets more than US$1 billion annually.

Though several groups of crustaceans are known as lobsters, the clawed lobsters are most often associated with the name. They are also revered for their flavor and texture. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or squat lobsters. The closest relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.

*Lobster Scrambled Eggs*

*Lobster Rolls*

Ingredients

• 1/2 cup nonfat plain Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
• 3 tablespoons mayonnaise
• 1 stalk celery, finely chopped
• 1 tablespoon chopped scallion greens (about 1 scallion)
• 1 tablespoon fresh lemon juice
• 1 pound cooked lobster meat or cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups)
• Salt and freshly ground black pepper
• 4 whole-wheat hot dog buns
• 1 tablespoon extra-virgin olive oil

Directions

If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.

*The Underground Lobster Pound*

As far as I'm concerned, lobster rolls are one of the best tasting things in the world, and clearly one of the greatest sandwiches ever. Just the thought of those huge chunks of sweet, fresh lobster meat, glistening with mayo, sitting on a warm, buttery, toasted hot dog roll sends me to another universe. This video by Liza de Guia from Food Curated tells the story of Ben Sargent and the The Underground Lobster Pound. To read the whole story, please visit Lisa's blog. Enjoy!

*Lobster Thermidor*

Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and cognac or brandy, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust, typically Gruyère. The sauce must contain mustard (typically powdered mustard).
Lobster Thermidor was created in 1894 by Marie's, a Paris restaurant near the theatre Comédie Française, to honour the opening of the play Thermidor by Victorien Sardou. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror.  Due to expensive and extensive preparation involved, Lobster Thermidor is usually considered a recipe primarily for special occasions. Lobster Thermidor is related to Lobster Newberg, created some 20 years earlier in the United States.

Ingredients

• 1 medium (1 1/2 pound) cooked lobster
• 2 tablespoons butter
• 1 shallot, finely chopped
• 1 3/8 cups fresh fish stock
• 1/4 cup white wine
• 1/4 cup double cream
• 1/2 teaspoon hot English mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
3. Preheat your oven's broiler.
4. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
5. Broil for 3 to 4 minutes, just until golden brown.

*Lobster Cantonese*

yield: Makes 4 servings

active time: 40 min

total time: 45 min

This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create a riot of complementary flavors.

INGREDIENTS

• 1 tablespoon cornstarch
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup Chinese rice wine or dry Sherry
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 2 (1 1/2-lb) live lobsters
• 2 tablespoons vegetable oil
• 2 tablespoons Chinese fermented black beans, rinsed and finely chopped
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped peeled fresh ginger
• 4 scallions, trimmed and cut into 1 1/2-inch pieces
• 1/4 lb ground fatty pork
• 2 large eggs, lightly beaten
• 2 teaspoons Asian sesame oil
• DIRECTIONS

Bring 6 quarts water with 3 tablespoons salt to a boil in an 8- to 10-quart pot over high heat.

Meanwhile, stir together cornstarch, broth, rice wine, soy sauce, sugar, and pepper in a small bowl until sugar is dissolved.

Plunge lobsters headfirst into boiling water, then cover tightly and cook for 2 minutes from time lobsters enter water. Transfer lobsters with tongs to a large bowl of ice and cold water to stop cooking (lobsters will not be fully cooked), then drain lobsters in a colander. When cool enough to handle, twist off tail and claws (including joints) of 1 lobster. Cut body in half lengthwise through shell with shears, then remove and discard sand sacs from inside head. Cut body in half again crosswise. Halve tail lengthwise through shell with a cleaver or large heavy knife, then cut each half crosswise into 4 pieces. Working with same lobster, 1 claw at a time, wrap claws with joints in a kitchen towel and twist off claws from joints. Unwrap claws, then crack joints with a mallet or back of a large heavy knife. Chop claws in half lengthwise between pincers with a cleaver or large heavy knife. Transfer lobster pieces to a bowl, keeping meat in shells. Repeat with second lobster, putting pieces of second lobster in another bowl.

Heat wok over high heat until a drop of water evaporates instantly. Pour 1 tablespoon vegetable oil down side of wok, then tilt wok to swirl oil, coating side. When oil begins to smoke, add pieces of 1 lobster and stir-fry just until meat starts to turn opaque, about 1 1/2 minutes. Transfer cooked lobster with a slotted spoon to a large bowl. Repeat with second lobster, transferring cooked pieces to same bowl.

Add remaining tablespoon vegetable oil to wok, swirling to coat, then add beans, garlic, ginger, scallions, and pork and stir-fry until pork is no longer pink, about 1 minute.

Stir cornstarch mixture, then add to pork in wok and bring to a boil. Add lobster and stir to coat, then reduce heat and simmer, covered, 2 minutes. Remove lid and pour eggs over lobster mixture in a thin circular stream. Cover wok and simmer just until eggs begin to set, 1 to 2 minutes. Drizzle with sesame oil, then gently toss. Serve immediately.