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Lobster Recipes
Pasta
Blaine House 2003
-- Lobster Curry with Bean Thread Noodles
2 each 1½
pound live Maine lobster
½ cup rice vinegar
In a large pot, bring to boil enough water to
cover both lobsters, about 10 quarts of water.
When the water starts to boil, add the rice
vinegar and turn the heat off. Immediately, put
the lobsters in the pot, cover with a
tight-fitting lid and let steep for 2 minutes.
Remove the lobsters from the water. (Thick rubber
gloves and several kitchen towels are helpful.)
Hold the lobster and gently twist off the tails.
Twist off the claws and knuckles and return them
to the water for 5 more minutes. Hold the tail
flat and twist off the tail fan; then using your
fingers, push the meat out the out the other end.
Slice the tail meat into ½-inch medallions.
Remove the claws and knuckles from the water and
remove the meat being careful to remove the whole
piece of meat from the claw. Refrigerator until
ready for use. This method makes it easy to remove
from the shell, but does not overcook the meat.
The lobster can then be finished and cooked
further in the curry sauce.
½ teaspoon cayenne
1 Tablespoon good quality paprika
¼ teaspoon ground turmeric
2 Tablespoons ground coriander
1 teaspoon ground cumin
1 Tablespoon lemon juice
1 teaspoon salt
2 Tablespoons water
1 Tablespoon olive oil
2 Tablespoons clarified butter
½ teaspoon brown mustard seeds
1 large shallot cut into thin slices
3 garlic cloves cut into thin slices
½ cup water, approximately
lobster meat from above
1 can of coconut milk (14- 15 oz.)
4 ounces bean thread noodles, softened in hot
water
¼ cup Cilantro Chutney (Recipe fol1ows)
4 papadams (Indian Lentil Wafers) which can be
baked heated in the microwave or deep-fried. (If
fried, drain)
Fish roe -flying fish, for garnish
In a smal1 bowl, combine the cayenne, paprika,
turmeric, ground coriander, cumin, lemon juice,
salt, and 2 Tablespoons water to make a paste.
Heat the oil and butter. When hot, but not
smoking, add the mustard seeds. When they start
popping, add the shallots and garlic and sauté
until golden brown. Add the spice paste and ½ cup
water and simmer on low heat for 10 minutes.
Add lobster and coconut milk and simmer for 5 to 8
minutes. Put half of the bean thread in the curry
sauce and half in the cilantro chutney.
For each plate, place one papadam to one side of
the plate, then place one-fourth of the "green"
noodles close to the edge of the papadam, allowing
them to spill slightly onto the plate, and then
continue with one-fourth of the "curry" noodles on
the plate. Spoon some curry sauce around the curry
noodles. Place one-fourth of the lobster
medallions, 2 knuckle pieces, and top with one
claw on the curry noodles. Spoon 1 teaspoon of
chutney on the lobster and top with flying fish
roe.
Cilantro Chutney - Yield: 1 cup
1 teaspoon cumin seeds
3 Tablespoons sesame seeds
¼ cup freshly grated coconut or unsweetened dry
coconut
1 cup cilantro leaves, slightly packed
1 hot green chili, seeded and chopped
½-inch piece of ginger root, chopped
2 Tablespoons water
¼ cup whole milk yogurt
1 Tablespoon raw sugar
1 teaspoon salt
In a heavy frying pan, place the cumin seeds,
sesame seeds, and grated coconut and dry roast
over low heat, stirring frequently, until the
coconut darkens a few shades. Let cool slightly,
and then combine in a blender with remaining
ingredients. Blend until smooth. Will keep for 2
days covered, in the refrigerator.
(Taken from: Lord Krishna's Cuisine, The Art
of Indian Vegetarian Cooking, by Yamuna Devi)
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com