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Lobster Recipes
Entrees
Lobster with
Munchkin Pumpkins, Black Trumpet & Potato
Croutons
(Serves 4)
1 each cranberry-crab apple chutney (recipe
follows)
1 each maple-ginger butter (recipe follows)
1 each lobster nage (recipe follows)
4 each jack-be-little pumpkins
2 each russet potatoes, peeled, medium dice
1 ounce olive oil
2 tablespoons butter
6 ounces black Trumpet mushrooms
1 tablespoon shallots, diced
2 ounces parsnips, small dice
2 ounces rutabagas, small dice
2 ounces butternut squash, small dice
4 each lobsters, meat only (see lobster nage
recipe)
1 tablespoon roasted pumpkinseed oil
6 sprigs chervil
Make chutney, maple ginger butter and nage.
Trim, gut and roast baby pumpkins on an oiled
pan until tender. Roast potatoes in olive oil
in a hot oven until they are a "nice brown".
In butter, sauté the mushroom and the mire-poix.
Add the nage and reduce by 1/3. Add ½
tablespoon maple ginger butter and minced
chervil. Sauté lobster meat in pumpkin oil.
Place jack-be-little pumpkins in center of
plate and fill with chutney. Arrange lobster
around the plate and spoon sauce over lobster.
Place a dab of maple-ginger butter on top of
lobster and sprinkle with potato croutons and
chervil.
Lobster Nage
3 stalks celery, diced
2 each carrots, diced
2 each leeks, diced
1 cup white wine
1 each bay leaf
6 each black peppercorns
3 cloves garlic
3 pieces thyme
1 quart water
4 each 1 ½ lb. lobsters
Place all ingredients except lobster in stock
pot and bring to a boil. Add the lobster and
cook for 8 minutes. Remove lobster, shock in
ice water, and pick meat from the shell.
Reserve meat, add shells back to pot and
simmer for 35 minutes and strain.
Cranberry-Crab Apple Chutney
1 tablespoon olive oil
1 cup red onions, medium dice
1 cup green bell peppers, med. dice
1 tablespoon ginger, peeled and diced
1 cup dried cranberries
4 each crab apples, medium dice
½ cup brown sugar
1 cup apple juice
½ cup rice wine vinegar
1 each chipotle chili, toast and dice very
small
1 tablespoon fresh sage, chopped
To taste salt and pepper
In a heavy bottom pan, sauté onions and
peppers in the oil until tender. Add ginger
and cook for one minute. Add cranberries and
crab apples and cook for another minute. Add
brown sugar, apple juice, vinegar, chili,
sage, salt and pepper and cook until fruit is
tender and the sauce thickens. Cool and
reserve for service.
Maple-Ginger Butter
1/3 cup ginger, peeled and diced
1/3 cup sugar
1 cup water
8 tablespoons butter
¼ cup maple syrup
Combine ginger, sugar and water in a saucepan,
bring to a simmer and cook for 30 minutes.
Place in blender and puree. Blend in butter
and maple syrup. Remove from blender and
reserve.
Christopher L. Russell
Christopher's Boat House
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com