Wondering what to do with your spiny lobster catch?
Here are recipes from our archives that showcase the versatility of fresh lobster meat.
LOBSTER NACHOS WITH ASIAN GUACAMOLE AND SPICY SOUR CREAM
Depending on you serve it, these nachos can be served at a party, as a first course at a sit-down dinner or as a ladies' lunch salad. How you serve it will determine how you fry the wonton skins, used in place of tortilla chips. It was adapted from a recipe from FoodNetwork.com
20 wonton wrappers, thawed if frozen
4 cups canola oil, for frying
Salt, to taste
1 1/4-pound lobster tails, meat removed from shells; discard shells and dice meat
2 tablespoons butter
Cayenne pepper, optional
2 large or 3 medium California (Haas) avocados, peeled, pitted and cut into 1/2-inch cubes
1 medium tomato, seeded and chopped
1 small red onion, minced
2 large scallions, thinly sliced
1/4 to 1/2 cup fresh lime juice
Kosher salt and white pepper, to taste
1 1/2 tablespoons fine-chopped cilantro
1 tablespoon peeled and grated ginger root
Spicy sour cream:
1/2 cup sour cream
1 to 2 tablespoons hot sauce
1 teaspoon grated ginger root
To make nachos: Separate wonton wrappers and cut diagonally in half. In a 4-quart heavy saucepan, heat oil over medium-high heat until a deep-fat thermometer registers 375 degrees. Fry wontons, 2 at a time, turning constantly with a slotted spoon every 5 seconds to ensure even browning. With slotted spoon, transfer wontons to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.
To cook lobster, saute diced meat in melted butter in a skillet over medium heat until it's opaque. Sprinkle lightly with cayenne pepper. Set aside to cool completely.
To make guacamole: In a nonreactive bowl, gently stir together avocados, tomatoes, onions, scallions, 1/4 cup lime juice, salt and pepper, as needed. Add cilantro and ginger root. Taste and adjust seasonings, adding more lime juice or salt.
To make cream: In a nonreactive bowl, stir together all ingredients. Refrigerate 5 minutes.
Top guacamole with lobster and cream mixture and serve with fried wontons.
Makes 4 servings.
Nutrition information per serving: 673 calories, 54% calories from fat, 42 g fat, 10 g saturated fat, 153 mg cholesterol, 40 g carbohydrates, 42 g protein, 546 mg sodium, 5 g fiber
LOBSTER POT PIES
2 to 3 sheets frozen puff pastry
2 medium red potatoes, peeled and diced in roughly 1/4-inch pieces (3 cups)
5 tablespoons butter, divided
1 large shallot, finely diced
1/4 cup flour
2 cups chicken broth*
1/2 cup heavy cream
1 tablespoon aged sherry
1/2 teaspoon dried tarragon
2 tablespoons chopped fresh chives
1 cup fresh or frozen corn kernels
1 1/2 cups uncooked, diced lobster meat (from about 1 1/4 pounds of tails with shells)
1/2 pound uncooked sea scallops cut in 1/2-inch pieces
Thaw puff pastry in refrigerator overnight or on counter for an hour. Do not use microwave.
Preheat oven to 350 degrees. Parboil potatoes about 3 minutes in boiling water. Drain.
In a saute pan, melt 1 tablespoon butter over medium heat. Saute shallots 4 minutes until lightly browned. Add remaining 4 tablespoons butter. When butter is melted, sprinkle flour over butter and whisk. Cook 2 to 3 minutes, whisking continually.
Add chicken broth and cook 5 minutes, stirring occasionally. Add heavy cream, sherry, tarragon and fresh chives. Cook about 2 minutes but do not boil.
Add potatoes, corn, lobster meat and sea scallops. Stir to incorporate and allow to cook 3 minutes until heated through. Again, do not let the mixture boil.
To cut pastry for top of pot pies, place 4 to 5 individual gratin or baking dishes upside down on puff pastry sheets and trace tops with a knife. After you have cut all the toppers, fill each baking dish with 1 to 2 cups lobster mixture, depending on size of dishes.
Place a pastry topper on each dish, tucking it in if you like. Pierce crust with a sharp knife about six times to let air escape while baking. Bake 20 to 25 minutes or until crust is golden brown. A baking sheet on the rack below will catch any liquid. Let sit 5 minutes before serving. Makes 4 to 5 servings.
Nutrition information per serving: 422 calories, 54% calories from fat, 26 g fat, 14 g saturated fat, 95 mg cholesterol, 33 g carbohydrates, 16 g protein, 551 mg sodium, 3 g fiber
*You can use a mixture of clam juice and chicken or vegetable broth to equal 2 cups.
SPINY LOBSTER BISQUE
2 cups cooked, shredded spiny lobster tail meat
1/4 cup dry sherry
1/4 cup butter
3 tablespoons flour
3 cups whole milk
1 teaspoon Worcestershire sauce
Salt and fresh-ground black pepper, to taste
In a bowl, combine lobster and sherry; set aside.
In a medium saucepan, melt butter over low heat. Blend in flour, stirring until smooth and bubbly (may need to increase heat a bit). Stir in milk and cook until thickened. Add Worcestershire sauce, salt and pepper. Add lobster mixture, cover and simmer 5 to 10 minutes.
Makes 4 cups.
Nutrition information per (1-cup) serving: 352 calories, 48% calories from fat, 19 g fat, 11 g saturated fat, 125 mg cholesterol, 15 g carbohydrates, 29 g protein, 281 mg sodium, 1 g fiber
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