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Lobster Recipes
Pasta
Blaine House 2003
-- Maine Lobster “Risotto” with Orzo, Herbs and
Chunky Vegetables
1 Tablespoon
olive oil
1 cup fresh corn, approximately 4 cobs
1 medium zucchini, diced
2 shallots, minced
4 cloves of garlic, minced
2 large tomatoes, peeled, seeded, and diced
1 bunch fresh thyme – half cleaned and roughly
chopped, half cleaned and reserved for garnish
1 pound cooked and cooled orzo pasta
½ pound Maine lobster meat
¼ cup Chardonnay
1 pinch salt and pepper
¼ stick unsalted butter, cut into small pieces
¼ cup heavy cream
1 bunch flat Italian parsley, chopped
1 chunk Parmesan cheese for shaving
Warm the olive oil in a nonstick pan over
medium-high heat and add the corn. As it starts to
cook, you will smell this amazing fresh corn smell
and the kernels will weep a little bit of liquid.
When the corn turns yellow, add the zucchini, the
shallots, the garlic, and some salt and pepper. As
this mixture cooks down and starts to smell great,
add the tomato, thyme, pasta, and lobster. These
last ingredients need to get warmed through.
Pour the chardonnay around the outside of the pan
to moisten the mix and marry the flavors together.
Add salt and pepper and scatter the butter around
the pan. As the butter melts, add the cream and
toss the whole mixture together gently.
Let the mixture simmer and the cream reduce a
little. Sprinkle the chopped parsley over the pan;
squeeze the lemon, toss and season once more.
Plate into four even servings. Shave some Parmesan
over the top with a vegetable peeler. Garnish with
long, beautiful stems of parsley
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com