Spicy Mexican Lobster Salad

Whether warm or chilled, this salad has some heat from the mix of red chili peppers and dash of cayenne, which compliment the fresh lime and chopped cilantro in the vinaigrette.

An abundance of fresh lobster combined with the basic ingredients packs a satisfying punch. Add in the juicy crunch of fresh jicama and you’ve got a delicious Mexican dish full of traditional flavors!

We recommend serving this with sliced avocado and warmed tortilla chips or crusty French bread; and serve on top of a bed of mild lettuce if serving chilled.

Consider serving this with another favorite here, the lobster macaroni.

Serves 4

Vinaigrette Ingredients:
1/3 cup olive oil
5 tbsp fresh lime juice
Salt and freshly ground pepper, to taste
Dash of cayenne or Tabasco
2 tbsp freshly chopped cilantro

Salad:
1 cup jicama*, peeled and julienned
2 tbsp peanut oil
2 red chili peppers
2 shallots, chopped
2 pounds lobster meat
¼ cup scallions, sliced very thinly
Fresh mild salad greens (for chilled service)

Prepare the vinaigrette by mixing ingredients thoroughly. Pour about a fourth of the vinaigrette over the prepared jicama and set aside. This will keep it from browning.

Heat peanut oil in a large skillet, break chilies in half and add to oil. Add shallots first, then the lobster, being careful not to cool the oil. Cook for about one minute stirring and turning the meat. Do not overcook. Remove from the pan and discard chilies. Toss lobster and shallots immediately in the vinaigrette. Add sliced jicama and scallions and serve at once.

To serve chilled, don't prepare the jicama, but do prepare the vinaigrette and refrigerate. Cook lobster and shallots as indicated but allow to cool. Add to vinaigrette and chill. Before serving, slice the jicama and scallions, add to mixture and serve on leaf lettuce.

*Jicama is a tuber and is known for its crisp, almost sweet flavor. It has a crunchy texture that it doesn’t lose even when cooked. Select them small and young without blemishes, and then peel the brown skin just before serving.

Lobster Shell Sauce

Believe it or not, you can use lobster shells to create a beautiful, rich and flavorful stew or stock.

Consider this as the base for memory-making homemade lobster bisque, a classic nouvelle lobster à l’américanine, or a sauce and garnish for sautéed or grilled fish. From this recipe you can make many dishes, as well as get a greater understanding of lobster and how to cook with it.

A wise chef once said that the quality and amount of flavor extracted from a lobster is dependent on the cook’s level of commitment to the dish. Overcooking can ruin the texture, while boiling or steaming does not capture the full flavor. The following recipe is not for the quick-file; this is for those wanting more kitchen skills and dream of lobster in color and full of bold flavor.

Speaking of color, the beautiful tones and flavor of the lobster shell will not be pulled when boiling or steaming lobster because it is fat-soluble. To do so we recommend both oil and cream to get the most out of each lobster.

Serves 4 to 6

4 live lobsters
¼ cup olive oil
1 onion, finely chopped
1 carrot, finely chopped
4 tomatoes, chopped
½ cup dry white wine (or sherry, Madeira)
3 sprigs of thyme (1/2 tsp dried)
3 sprigs of tarragon, coarsely chopped (optional)
1 cup heavy cream
Salt and freshly ground pepper, to taste
4 or 6 sprigs chervil (optional)

We recommend live lobsters for you will need as many shells as possible (not just that of the tail). Please refer to our discussion on cooking live lobster for other options, but we recommend the ‘knife’ method. Turning the lobster back side down, insert a knife and bring it forward cutting through the head. Segment the lobsters by twisting away the tail and pincers, pull the grain sack out of the head, and slice the body (carapace) and tail in half lengthwise.

In a heavy-bottom skillet, sauté the lobster pieces on high heat in the oil with the lid on, it will take about 5 minutes or until they turn orange. Remove the lobster and add the onion and carrot to the sauté pan. Lower to medium heat and cook, stirring regularly, for about 12 minutes or until the onion and carrot are softened but not brown. Add the tomatoes, wine, thyme, and tarragon to the pan, cover and simmer gently while you grind up the shells.

Remove the meat from the shells and set aside on a plate, saving all but the claw shells (which are too hard for the food processor). Place the shells in the processor and grind for about 1 minute or until coarsely ground.

Add the ground shells to the tomato mixture and simmer covered for 5 minutes, or until the shells release their flavor. Pour in the cream, bring back to a simmer, and strain through a course-mesh strainer, and then through a fine mesh strainer into a small saucepan. Push down on the contents of the strainer with the back of a ladle or wooden spoon to release as much liquid from the shell mixture as possible.

If serving this à l’américanine, cut the lobster meat in pieces so that everyone gets the same amount. Put the pieces, in portions, on a sheet pan, and cover it tightly with plastic wrap. Refrigerate until just before serving. Thirty minutes before serving, put the lobster in the oven at its lowest setting.

Season the sauce with salt and pepper to taste. Place the portions of warmed lobster in soup bowls, pour the hot sauce over the top and decorate with a chervil sprig.

*This recipe is from Cooking by James Peterson

Lobster Macaroni 'n Cheese

Just in time for the cooler Fall weather, this comfort food recipe comes from Terra, a restaurant in Hillcrest, San Diego, California, specializing in innovative American cuisine that celebrates fresh, local cuisine, such as spiny lobster tail.

Chef Jeff Rossman’s decadent take on American comfort food is epitomized in his Lobster Mac’n’Cheese. Whether seeking a refined twist on a classic family dinner, a refreshing side for the holidays, or a new dish to impress at dinner parties and potlucks, this rich and indulgent take on traditional mac’n’cheese is a crowd-pleaser.

Serves 6

Pasta Ingredients
1 ½ lb mini penne (pennetti) pasta
1 qt milk
2 oz butter
2 oz all-purpose flour
9 oz grana padana, pecorino, parmesan, brie, fontina
2 tbsp kosher salt
1 tbsp black pepper

Lobster and Stock Ingredients
3 cups heavy cream
1 cup reduced lobster stock (harvest from steaming or boiling live lobster)
1 lb cooked lobster meat
1 pinch salt, to taste
1 pinch black pepper, to taste

Preheat oven to 350.

In a medium stockpot, boil water and cook the pasta until just past al dente. Put milk in a medium saucepot on medium heat. Melt butter in another small saucepot and whisk in flour to make a roux. Once butter and flour are combined, add to the hot milk and whisk continuously until fully combined. After milk mixture begins to thicken, add the cheese and whisk to combine until cheese is fully melted. Add salt and pepper. Turn off heat and wait for the pasta.

Once pasta is cooked, strain and place into a large mixing bowl and combine with the cheese mixture. Use nonstick spray on a 10x13 casserole dish and put the pasta mixture into the dish. Bake at 350 for about 20 minutes or 30 minutes if you like it a little crispy.

While you wait for the macaroni in the oven, put the heavy cream and lobster stock in a medium saucepot on medium-high heat and let boil to reduce the liquid. Be sure to watch your boil as cream tends to boil over and make a huge mess. Once cream has reduced and appears thick, add the lobster meat. Season with salt and pepper to taste.

Spoon the lobster meat mixture over the macaroni 'n' cheese and serve.

Lobster in Leek Sauce

Finding a recipe that can be modified for the season is always a keeper and makes the favorite list at Fine Lobster. In the hotter months, one can serve this dish as a starter with the smooth elegant sauce and light lobster.
In the cooler months, serve this as the main course with baby new potatoes, mixed root vegetables, or even a potato-Gruyère gratin.
The beauty of this light recipe is that the lobster meat can be substituted with many other shellfish, such as shrimp or crab. Another recommended modification is to add about a pound of cremini mushrooms, trimmed and thinly sliced.

Serves Four

4 leeks, large to medium size
4 tbsp butter, divided
¼ cup dry white wine
½ cup cream
Salt and freshly ground white pepper, to taste
1 lb lobster meat, cooked and cubed
Fresh basil leaves, slivered
1 lb cremini mushrooms (optional)
2 tbsp olive oil (for mushrooms)


Cut leeks into small pieces and wash well. Drain and pat dry.

In a non-stick sauté pan, melt 3 tbsp of the butter and sauté leeks over low heat until very soft. Add wine and cook until slightly evaporated. Add cream and continue cooking until it thickens slightly. Season to taste with pepper. Set aside and keep warm. If a smoother texture is desired, puree sauce in a blender, and gently reheat.

Prepare the cremini mushrooms separately by adding the olive oil to a hot sauté pan. Once the oil is just smoking hot, add half the mushrooms and toss for 3 minutes; add the other half of the mushrooms cooking all for an additional 2 to 3 minutes making sure not to overcook them and release their water (avoid this). Set aside to fold into the sauce before serving.

To prepare the meat, we recommend boiling live lobster and then immediately removing all the large meat segments including the tail, and cutting it to be as close to 1” by 1” as possible. If using prepared lobster meat or crab meat, we don’t recommend pureeing the sauce. If using shrimp, sauté them in another non-stick skillet with the remaining butter until golden brown. If using stone crab claws, boil as you would whole lobster or crab, and when removing the meat consider saving a few of them in-whole for a beautiful and colorful presentation.

To serve, fold the mushrooms into the leek sauce, then place the sauce on a plate and place the meat on top, spooning the remaining sauce over the top. Garnish with the fresh basil.

Lobster & Cherry Tomatoes

It doesn’t get an easier or healthier than this quick-fix for a lobster craving! In this salad is a surprising kick from a pinch of cayenne pepper, and hints of citrus and pine flavors from the fresh marjoram. Top it off with ribbons of zucchini and spicy arugula for a mix not regularly found. Enjoy this salad as a main course or side dish, and gobble up the freshness!

Serves 6
1 lb lobster meat (http://www.finelobster.com/lobster-meat.asp)
½ cup olive oil
2 tbsp lemon juice
1 garlic clove, finely chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh marjoram
pinch of cayenne pepper
1 zucchini
1 bunch of arugula
12 oz/350 g cherry tomatoes

If using live lobster, boil and separate the meat from shell and transfer to a non-metallic bowl, making sure it is chilled before mixing with the dressing.
Whisk the olive oil, lemon juice, garlic, parsley, marjoram and cayenne pepper together in a bowl, then pour this dressing over the lobster. Toss well to coat, cover with plastic wrap, and let cool. You can chill this for up to 8 hours.
Using a swivel-bladed vegetable peeler, cut the zucchini into long ribbons. Combine the zucchini ribbons, arugula leaves and tomatoes in a dish. Add the lobster together with the dressing, and serve.