Lobster, Artichoke & Peas on Rice

In the Fine Lobster family, we make this dish as a side, for summer BBQs, or take as a light lunch to the office (as long as the leftovers last!)

Not only is it delicious and nutritious, it takes little time to prepare.

Serves 4

2 tbsps unsalted butter
1/2 cup jarred artichoke hearts packed in olive oil, quartered
1 cup fresh sweet peas (shelled), or frozen peas (thawed)
1 tspn kosher salt
1/8 tspn freshly ground black pepper
1 tbsp finely chopped fresh tarragon
1 tbsp finely chopped flat-leaf parsley
1 1/2 lbs cooked lobster meat
1 lb long-grain rice, fully cooked and kept warm

Place a large and deep sauce pot over medium-low heat, combine the butter, artichoke hearts, peas, salt, pepper, tarragon, and parsley. Stir gently until well combined and the butter has melted, about 3 minutes.

Add in the cooked warm rice and toss again until well combined.

Remove the pot from the heat and gently fold in the lobster meat, coating it thoroughly. Serve immediately.

Lobster, Potato & Caviar Salad

Our lobster, potato and caviar salad evokes memories of hot summer days and bees buzzing in the grass, but even when it isn't that time of year it is still a big hit! Our guests always ask, "This is so good! What is in it?" This is far from a standard salad.

Once the prep work is done and the stock is made, this comes together very quickly. We think it’s one of the most extravagantly delicious recipes around. Freeze the leftover reduced lobster stock for another dish—or to make this one again!

Serves 4

6 lobster tails, 6-8 ounces each (thaw in refrigerator overnight if frozen)
3 tbsps canola oil
3 shallots, peeled and roughly chopped
1/2 inch piece of peeled ginger, roughly chopped
1 medium carrot, peeled and roughly chopped
1/2 cup dry white vermouth
4 sprigs fresh thyme
4 sprigs fresh parsley
12 small new potatoes, preferably Yukon gold
1 tbsp unsalted butter, melted
1 tspn sea salt
1 tbsp chopped dill, finely chopped
1/2 cup mascarpone
6 cups bibb lettuce, rinsed and patted dry
1/4 cup olive oil
1 tbsp freshly squeezed lemon juice
2 tbsps black caviar (inexpensive is fine)
2 tbsps red caviar (inexpensive is fine, but not salmon roe)

Pre-heat the oven to 425 F degrees. Using kitchen shears, cut lengthwise through the top of each lobster tail shell, cutting to, but not through, the lobster meat. Pry the shell open. Place the lobster tails, cut side up, in a roasting pan lined with heavy-duty foil. Bake for 14 minutes, or until the lobster meat turns opaque. Let cool, then remove the meat from the shells, reserving shells for stock. Slice the meat into 3/4-inch pieces.

In a large stockpot, add one tablespoon of the canola oil over medium heat and stir in the shallots, ginger and carrot. Roughly chop or smash the lobster shells and stir-fry them with the vegetables. Carefully pour in the vermouth and deglaze the pot. Add the thyme and parsley, then add filtered water to cover. Simmer the mixture for 20 minutes, then strain and reduce the stock by half over medium-high heat.

Meanwhile, toss the potatoes on the baking sheet with the remaining 2 tablespoons of canola oil and the melted butter. Roast the potatoes for 30 minutes, or until tender. Let cool, then cut the potatoes in half or into quarters.

In a large bowl combine the lobster meat, potatoes, sea salt, dill, mascarpone and 1/2 cup of the reduced lobster stock. Toss until the lobster meat is well coated.

Whisk the olive oil and lemon juice together and toss the bibb lettuce with the dressing. Make beds of bibb lettuce on 4 plates, divide the lobster salad into 4 portions and place a mound on each bed of mixed greens. Finish with dollops of red and black caviar.

Shrimp Croquettes

With Spicy Dipping Sauce

Our shrimp croquettes with spicy dipping sauce seem laborious yet are quick and easy. These are also more healthy than a standard deep-fried appetizer because they are fresh and homemade in olive oil (versus another oil with more trans fats).

Serves 6 (2 croquettes per serving)

For the fried croquettes:
1 pound fresh raw shrimp, shelled, deveined and roughly chopped
1/2 cup finely grated Parmesan cheese
1 1/2 cups cooked white rice
2 tspns minced garlic
1 tspn salt
1/2 cup of your favorite finely chopped fresh herbs (cilantro, flat leaf parsley, curly parsley chives, chervil)
2 eggs, whisked
2 cups olive oil

For the coating:
1 1/2 cup breadcrumbs
1 tbsp finely chopped fresh cilantro (or whatever herb you used on the croquettes)

For the sauce:
1 cup store-bought hummus
1 tbsp Sriracha chili sauce, or any spicy chili sauce

In a food processor combine the shrimp, cheese, rice, garlic, salt, cilantro, and eggs and pulse until a paste is formed. Scoop out the shrimp mixture and make 12 equal balls, or about 1 heaping tablespoon each.

In a small shallow bowl pour in the breadcrumbs and cilantro and mix.

Pour the olive oil in a medium sauce pan and heat it to 350F.

Meanwhile, dip the croquettes into the breadcrumbs (roll it around until it is well coated) and place them on a clean plate.

Fry the croquettes in batches in the olive oil for about 2 minutes or until they turn golden brown. The croquettes should be completely submerged. Also, make sure to carefully move them around in the oil so they fry evenly. When they are done, remove the croquettes from the oil and place them on a paper-towel lined plate to drain.

While the croquettes are frying prepare the dipping sauce by combing the hummus and the chili sauce and mixing until blended.

Serve the croquettes warm with the dipping sauce, and if you like it spicy just adjust the sauce to taste.

Crab Nachos

A favorite indulgence at Fine Lobster is to combine our favorite crustaceans with comfort food. These crab nachos are at the top of this list of indulgences.

Serves 6

1 bag of tortilla chips
6 2-ounce crab balls, thawed (or any combination of crab cakes to get 12-ounces, such as: 2 6-ounces or 3 4-ounces)
1 large beefsteak tomato, finely chopped
5 - 10 picked jalapeno slices chopped (to desired spice)
2½ cups shredded cheddar cheese
1 small can of sliced black olives, drained (optional)
2 chopped green onions, (optional)

Place an oven rack in the center of the oven and heat to 350 F.

On a large sheet pan spread out the chips so they don’t overlap as best you can.

Unwrap the crab balls or cakes and break them apart and evenly lay them on top of the chips. Cover the broken up crab balls with the chopped tomatoes, olives, chopped jalapenos, green onion and then the shredded cheese.

Bake for 15 minutes, or until the cheese has melted. Serve immediately!

Consider a dollop of sour cream and guacamole, then a toss of freshly chopped cilantro to finish off the nachos after baking.