Twice Cooked Lobster



Cooking For “Just the Two Of Us”

Recipes that serve only two can have as much flavor appeal as those that feed a bunch. Here's proof.


It's said that "Good things come in Two's… but finding good recipes that work well for just two people isn't always comfortable; with that in mind, the hubby is writing this post about the twice-cooked Lobster. Below he shares his story and recipe on this fantastic dish.

Although‎ I‎ am‎ very‎ fond‎ of‎ seafood,‎ I‎ am‎ not‎ a‎ big‎ fan‎ of‎ Maine‎ lobsters.‎ ‎ I‎ ‎ find‎ them‎ too‎ dry‎ when‎ broiled‎ and‎ too‎ bland‎ when‎ steamed.‎ However,‎ when‎ I‎ first‎ tasted‎ the‎ lobster‎ at‎ Il‎ Toscano‎ restaurant‎ in‎ 2004,‎ I‎ was‎ immediately‎ impressed‎ by‎ its‎ irresistible‎ taste‎ and‎ melted‎ in‎ your‎ mouth‎ texture.‎ ‎ Over‎ the‎ years,‎ I‎ have‎ had‎ it‎ on‎ numerous‎ occasions‎ without‎ disappointment.‎ ‎ Recently‎ on‎ a‎ trip‎ to‎ Martha's‎ ‎ Vineyard,‎ I‎ went‎ to‎ a‎ restaurant‎ called‎ Atria‎ , which‎ also‎ had‎ a delicious‎ ‎ lobster‎ which‎ they‎ fry‎ in‎ a‎ wok‎ at‎ a‎ very‎ high‎ temperature.‎ In‎ speaking‎ with‎ ‎ Atria's‎ chef’s wife ‎ (they‎ are‎ both‎ co-owners)‎ , I‎ was‎ informed‎ that‎ the‎ Lobster‎ is‎ dipped‎ in‎ milk‎ before‎ being‎ coated‎ in‎ flour‎ and‎ then‎ fried‎ in‎ the‎ wok.‎ Therefore,‎ when‎ I‎ returned‎ from‎ my‎ mini-vacation‎ from‎ Martha's‎ ‎ Vineyard‎ ‎ a‎ few‎ weeks‎ ago,‎ I‎ was‎ inspired‎ to‎ make‎ my‎ home‎ version‎ of‎ a‎ restaurant-quality‎ lobster.


Ingredients:


Two‎ 1‎ 1/2‎ to‎ 2‎ pound‎ lobsters

3‎ tablespoons‎ extra‎ virgin‎ olive‎ oil‎ for‎ saute‎ process‎

1‎ cup‎ regular‎ olive‎ oil‎ for‎ frying‎ process

2‎ tablespoons‎ lemon‎ juice‎

2‎ tablespoon‎ clam‎ juice

4‎ garlic‎ cloves‎ (minced)‎

1‎ medium‎ sized‎ shallot‎ (minced)

2‎ tablespoons‎ fresh‎ minced

2 tablespoons fresh chopped‎ Italian‎ parsley

1/2‎ teaspoon‎ dried‎ oregano

1/2‎ to‎ 1‎ teaspoon‎ red‎ pepper‎ flakes

1/2‎ cup‎ dry‎ white‎ wine‎ (I‎ used‎ pinot‎ grigio)

6‎ tablespoons‎ unsalted‎ butter‎

2‎ whole‎ eggs‎ and‎ equal‎ ‎ part‎ buttermilk‎ (whisked‎ together‎ in‎ small‎ bowl)

10‎ tablespoons‎ flour‎ ‎ and‎ 5‎ tablespoon‎ cornstarch‎ mixed‎ together‎ in‎ medium‎ sized‎ bowl


Instructions:

Have‎ fresh‎ live‎ lobsters‎ split‎ and‎ cleaned‎ at‎ seafood‎ market‎ (only‎ the‎ claws‎ and‎ tails‎ will‎ be‎ used‎ for‎ the‎ recipe‎ and‎ thus‎ you‎ may‎ discard‎ the‎ head‎ and‎ body‎ with‎ attached‎ small‎ walking‎ legs).‎ ‎ The‎ claws‎ are‎ separated‎ at‎ the‎ joints‎ and‎ the‎ shears‎ are‎ used‎ to‎ cut‎ the‎ shells‎ lengthwise‎ along‎ the‎ thinner‎ side‎ of‎ shell‎ while‎ exposing‎ the‎ meat‎ but‎ keeping‎ it‎ attached‎ inside‎ the‎ shell‎ (good‎ luck‎ with‎ getting‎ the‎ seafood‎ market‎ to‎ do‎ this‎ because‎ it‎ is‎ very‎ tedious‎ but‎ if‎ they‎ refuse‎ you‎ can‎ look‎ up‎ how‎ to‎ do‎ it‎ online).‎ ‎ Next‎ split‎ the‎ tail‎ in‎ half‎ lengthwise‎ and‎ cut‎ each‎ half‎ into‎ another‎ 2‎ to‎ 4‎ pieces‎ depending‎ upon‎ the‎ size‎ of‎ the‎ tails.‎ Once‎ these‎ steps‎ are‎ completed‎ the‎ lobster‎ meat/shells‎ should‎ be‎ completely‎ patted‎ dry with paper towels.






Dip‎ the‎ pieces‎ of‎ lobster‎ into‎ the‎ egg/buttermilk‎ mixture‎ and‎ shake‎ off‎ excess.‎ ‎ Next‎ fully‎ coat‎ each‎ piece‎ of‎ lobster‎ with‎ flour/cornstarch‎ mixture‎ and‎ place‎ on‎ dry‎ plate‎ until‎ ready‎ to‎ cook.



Next‎ preheat‎ regular‎ olive‎ oi‎ in‎ nonstick‎ 8‎ inch‎ frying‎ to‎ medium‎ high‎ heat.‎ ‎ Fry‎ lobster‎ in‎ batches‎ of‎ 5‎ to‎ 6‎ pieces‎ at‎ a‎ time‎ (20‎ to‎ 30‎ seconds‎ first‎ meat‎ side‎ down‎ and‎ then‎ flip‎ and‎ cook‎ another‎ 20‎ to‎ 30‎ seconds‎ on‎ shell‎ side‎ until‎ batter‎ is‎ lightly‎ golden‎ brown‎ and‎ exposed‎ shell‎ is‎ bright‎ red).‎ ‎ Be‎ sure‎ not‎ to‎ overcook‎ and‎ remove‎ from‎ pan‎ and‎ place‎ on‎ paper‎ towels.‎ ‎ Repeat‎ process‎ until‎ all‎ pieces‎ are‎ cooked.

Next‎ preheat‎ extra‎ virgin‎ olive‎ oil‎ in‎ 12‎ inch‎ nonstick‎ frying‎ pan on medium heat‎ and‎ then‎ add‎ garlic‎ and‎ shallots‎ and‎ sauté‎ for‎ approximately‎ 3‎ minutes‎ while‎ gently‎ stirring‎ to‎ avoid‎ sticking.‎ ‎ Then‎ add‎ white‎ wine‎ to‎ deglaze‎ the‎ pan‎ and‎ next‎ add‎ the‎ ‎ lemon‎ juice,‎ clam‎ juice‎ and‎ dried‎ oregano‎ and‎ stir.‎ ‎ Next‎ add‎ the‎ previously‎ fried‎ lobster‎ pieces‎ and‎ then‎ add‎ the‎ butter‎ (1‎ tablespoon‎ at‎ a‎ time)‎ into‎ different‎ areas‎ of‎ pan‎ and‎ allow‎ to‎ melt.‎ ‎ Gently‎ sprinkle‎ ‎ parsley‎ into‎ pan‎ along‎ with‎ red‎ pepper‎ flakes‎ and‎ sauté‎ lobster‎ with‎ constant‎ light‎ stirring‎ for‎ 4‎ to‎ 6‎ minutes.‎ You‎ may‎ sprinkle‎ a‎ small‎ amount‎ of‎ salt‎ and‎ black‎ pepper‎ to‎ desired‎ taste.‎ ‎ Remove‎ pan‎ form‎ stove‎ and‎ the‎ transfer‎ contents‎ of‎ pan‎ to‎ large‎ plate‎ and‎ may‎ enjoy‎ over‎ pasta‎ or‎ by‎ itself.




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