Leftover lobster (incredible as that may be!)
- SLO May 20, 2005 07:25 AM
Made steamed lobsters for dinner last night and as unbelievable as it may seem, I have a fair amounf of tail and claw meat left over.
Anyone have a great idea for what to do with it (no lobster roll please).
Funny, we had lobster last night too, and have some left over. We're having the leftovers in a nice tossed salad for lunch.
I try to get up to the Northern coast of Maine with some friends every year if I can. We always have a big lobster feast one night (straight from the boats - my god, is it good). After dinner, I separate the scraps into meat and, well, scraps (including shells). I simmer the scraps forever to get a small amount of concentrated lobster stock. The next day, I saute shallots, add some Italian sausage, brown, add the lobster stock, cook through on a simmer, then add a whole bunch of cream, some minced sage, and the lobster meat. Allow to heat through and serve over pasta. It's insanely rich, but it's a once a year indulgence, and the only thing better than shellfish and pork is shellfish, pork and cream.
Jambalaya, gumbo, paella, lobster fried rice, lobster risotto (using the lobster shells to make stock), tom yum soup, Lobster Newburg, Anne Rosenzweig's famous lobster club sandwich, stir-fried with ginger and scallions -- really you could use lobster in just about anything.
Lobster risotto. I've never made it, so I don't have a recipe, but basically, make your favorite risotto and add healthy chunks of lobster meat. When I had it at a great restaurant, the lobster was on top of a saffron risotto...mmm...
Whatever you do, enjoy!