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Lobster Recipes
Appetizers
Corn and Lobster Cakes with Smoked Tomato Jam
For Lobster
6 each 1-1/4 lb. lobsters
Steam the lobsters and remove the meat from shells. Save
shells for making lobster stock (below). Reserve lobster claw
and tail meat for final presentation. Chop remaining meat to
put into corn cake mixture.
For Smoked Tomato Jam
2 pounds fresh tomatoes
1 tablespoon garlic (chopped)
1 tablespoon shallots (chopped)
½ teaspoon lemon zest
1/4 cup honey
2 tablespoons chervil or parsley
To taste salt and pepper
Peel tomatoes, seed and cut in half. Place on a pie pan in
smoker with a sweet wood, such as apple, and smoke according
to the manufacturer directions until you achieve the desired
flavor. Chop the smoked tomatoes and combine with garlic
shallots and lemon zest in a heavy skillet over medium heat.
Cook until thickened stirring frequently, about 15 minutes.
Add honey and herbs, season with salt and pepper to taste.
Reserve in a non-reactive container.
For The Corn Cakes
3 large eggs
2 1/2 cups fresh corn kernels (divided)
2 cups lobster meat (from above)
3/4 cup corn meal
1/2 cup milk
2/3 cup flour
1/2 tablespoon baking powder
1/2 cup scallions, chopped
1/3 cup red pepper, diced
To taste salt and pepper
3 large egg whites
Place eggs and 1 1/2 cups corn kernels in food processor and
mix until smooth. Place mixture in bowl and add remaining corn
kernels, and the next eight ingredients. Whip egg whites to
soft peaks. Fold into batter and adjust seasoning. In a large
skillet over a medium heat, add oil. Drop two ounces of batter
and cook until golden brown, about two minutes on each side.
Remove from heat and reserve.
For The Lobster Stock
6 lobster bodies and shells from picked lobsters above
1/2 cup tomato paste
2 onions, rough dice
2 carrots, rough dice
4 celery stalks, rough dice
3 tomatoes, rough dice
2 bay leaves
To taste basil and parsley stems
To taste black peppercorns
1 pinch salt
Rinse shells and lobster bodies and coat with a thin layer of
tomato paste. Roast in a 300-degree oven for 20 - 30 minutes.
Allow shells to cool and combine with remaining ingredients in
a large pot. Fill pot with cold water to about six inches
above shells and vegetables. Bring to a boil and reduce to a
simmer. Skim off impurities, which will rise to surface and
simmer for no longer than thirty minutes. Strain through a
fine strainer and cheesecloth and return to stove to reduce to
the proper strength in flavor before use.
For the Presentation
Heat lobster stock in a sauté pan, and season with salt and
pepper. Reheat reserved claws and tail meat by gently poaching
in the lobster stock. Place corncakes on warm plates; arrange
warm lobster tails and claws against or on top of the
corncakes. Drizzle some of the lobster stock onto the plate
around the corncakes. Place a heaping tablespoon of the Smoked
Tomato Jam on the top of the corncakes. Garnish with chervil
sprigs and or chervil oil.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com