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Lobster
Recipes
Soups
Coco Loco Lobster Gazpacho
½ cup roasted red and yellow peppers
¼ cup fresh ginger, chopped
2 Tablespoons sweet soy sauce
5 cups Coco Loco Lobster Broth – recipe follows
1 medium zucchini, ¼” dice
1 cucumber, peeled, seeded and ¼” dice
1 medium green pepper, ¼” dice
1 medium Bermuda onion, ¼” dice
1 cup plum tomato concassé, ¼” dice
¼ cup fresh Italian flat leaf parsley, chopped
2 tablespoons fresh cilantro
½ cup fresh lime juice
1 fresh ripe mango, peeled, pitted, ¼” dice
1 pound reserved Maine lobster meat from lobster stock, ¼”
dice
Combine first 3 ingredients in blender and mix on high
until smooth. Press this mixture through a fine sieve or
cheese cloth. Add remaining ingredients reserving some
lobster meat for garnish. Chill until very cold, about 2
hours.
Serve in well chilled bowls, stirring Gazpacho so the
vegetables, mango and lobster is equally distributed.
Coco Loco Lobster Broth
½ cup fresh ginger, peeled and chopped
¼ cup tomato paste
1 medium red bell pepper, stemmed, seeded and chopped
5 stalks lemon grass tops and bottoms, chopped
4 small fresh jalapeno peppers, stemmed and halved with
seeds
4 scallions white and green parts, chopped
6 cups Lobster Stock – recipe follows
2 cups unsweetened coconut milk
1 cup pineapple juice
1 Tablespoon chili paste
To taste sea salt
Place first 6 ingredients in a food processor and pulse
until coarsely chopped. Put into stock pot and add
remaining ingredients. Bring to a boil over medium-high
heat, then reduce heat and simmer for one hour. Remove
from heat and strain through fine sieve. Return to low
heat and reduce total volume by one quarter. Strain again
and adjust seasoning to taste.
Lobster Stock
As with all bowl food, the ingredient that sets great
soups apart from good soup is the stock used. I prefer to
prepare my own lobster stock by placing olive oil in a
heavy-bottomed pot and adding rough-cut celery, carrot,
scallion or leek whites, turnip, Spanish onion and garlic.
Sweat the vegetables for 10-12 minutes on medium-high
heat. Add uncooked lobster shells** and increase heat to
high, frequently stirring until shells are bright red.
Cover the crushed red Maine lobster shells with cold
water. For every quart of cold water, add 1 cup of white
wine. For 1 gallon of stock, 5 pounds of shells will be
needed. Prepare a spice bundle consisting of fresh thyme,
basil, and cracked black peppercorns. Do not salt at this
time – it is best to add sea salt at the end of
preparation. Bring stock to a boil, and then simmer for 1
hour, skimming any foam that appears on top. Strain the
stock through a fine mesh strainer, using back of spoon to
extract as much of the liquid as possible. Using proper
rapid cooling techniques, chill over night.
** You can also use chick lobsters instead of lobster
shells, reserving all the meat. When using whole lobsters,
remove from pot prior to the liquid coming to a boil.
Remove all lobster meat and return shells to stock
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Questions and wholesale inquiries
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