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Lobster Recipes
Pasta
Autumn Maine
Lobster with Butternut Spaghetti
(Serves 4)
For the Lobster
4 each 1 ½ pound live Maine lobsters
In a large 9-quart stockpot with lid, boil 2" of
water. At the boil, add the lobsters and replace
the lid. Cook covered for 12 minutes. Remove from
the pot and place on a pan to cool. Reserve the
cooking liquid. When the lobsters are cool enough
to handle, remove the meat from the tail
(discarding the vein), knuckles and claws. Cut off
the tail fin to use as a garnish. Place the meat
and the tail fins on an ovenproof pan or plate
with sides just large enough to hold the meat in a
single layer. Add 2 ounces of the reserved cooking
liquid to the pan with the meat and cover with
foil. Reserve.
For the Spaghetti
1 each butternut squash (a 2 lb. squash will yield
1 lb. of usable flesh)
¾ teaspoon salt, divided
1-1/2 cups semolina flour
2 Tablespoons olive oil
Peel, halve and discard the seeds from the
butternut squash. Cut into one inch pieces, cover
with cool water in a small saucepan and add ¼
teaspoon salt. Cover the pan and cook over medium
heat for approximately 20 minutes or until the
squash is tender. Strain off the liquid, allowing
the squash to become rather dry and place the
squash in a food processor or blender to puree.
Cool slightly and measure out ½ cup of the puree.
Reserve the remaining puree for the sauce. Place
flour on a clean work surface and make a well in
the center. Add ½ teaspoon salt, olive oil and the
butternut squash puree. Mixing with your hands,
gradually bring flour into the center of the well,
producing a soft smooth dough. Add warm water if
necessary to make a smooth workable dough. Knead
the dough for about 10 minutes. Allow the dough to
rest for one hour. Roll the dough into a thin
sheet using a pasta machine and run it through the
spaghetti cutter. Reserve the pasta until service.
For the Vanilla-Butternut Beurre Blanc
4 tablespoons unsalted butter
1 tablespoon olive oil
1 small Spanish onion
½ cup white wine
2 tablespoons white vinegar
1 small bay leaf
½ cup heavy cream
½ each vanilla bean (or ¼ teaspoon pure vanilla
extract)
To taste salt and pepper
Dice the butter and bring to room temperature.
Heat the oil in a small saucepan. Chop the onions
finely. Sauté the onions for two minutes, but do
not allow them to brown. Deglaze with the white
wine and vinegar. Add the bay leaf and reduce over
medium heat until all the liquid has evaporated.
Again, do not brown. Add the heavy cream and
reduce the mixture by half, whisking occasionally.
Add the remaining butternut squash puree. Remove
pan from the heat and immediately whisk in the
butter until well incorporated. Strain through a
fine mesh strainer into a small bowl. Discard the
solids. Cut the vanilla bean in half lengthwise
and scrape out the seeds. Add the seeds to the
sauce and season with salt and white pepper. Keep
in a warm place (not too hot or it will break)
until service.
For the Presentation
3 each carrots, medium sized
1 teaspoon olive oil
To taste salt and white pepper
1 small bunch fresh chives
Peel and cut the carrots into batonnets (small
sticks measuring ¼" x ¼" x 2" long), six per
plate. Blanch the carrot sticks in boiling water
for two minutes, remove and shock in cold iced
water until cooled. Reserve. Heat oven to 350
degrees. Place lobster (in prepared pans) in the
oven for 20 minutes. Boil salted water in a large
sauce pan for the spaghetti. Heat carrots in olive
oil and season with salt and white pepper. Add
spaghetti to boiling water and cook for one minute
or until al dente. Strain pasta and reserve in a
bowl, covered. Toss the cooked spaghetti with half
of the vanilla beurre blanc and season with salt
and white pepper. Remove lobster meat from the
oven. Spread out the tail fin and place at the
bottom of a warmed dinner plate. Make a small nest
of spaghetti in the center of the plate. Fan three
of the carrot batonnets on each side of the
spaghetti nest (representing the legs of the
lobsters). Slice the tail meat into six slices and
place over the spaghetti nest. Place the claws at
10 o'clock and 2 o'clock on the plate and the
knuckle meat below them. Top the tail meat with
the vanilla beurre blanc and sprinkle with the
chopped chives. Serve immediately.
Michael Salmon
Hartstone Inn
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ayup@coastallobster.com