Lobster in a jar... what to do?
- Andria Dec 29, 2009 05:11 PM
I was recently gifted some jars of lobster meat form les Iles de la Madeleine. I want to do something more interesting than lobster rolls or lobster salad. Any ideas for recipes out there?
Normally, I recommend this during the summer months, but......let me say there are salads, then there are salads......One of my favorite salads is Lobster Salad with a Citrus Vinaigrette. The ingredients are:
Mesculin or Micro Greens of choice
Julienne Vegetables...matchstick size of any of the following....
* Red, Yellow or Orange Peppers
* Sugar Snap or Snow Pea Pods
* Sweet Peas
* Heats of Palm
* Artichoke Bottoms
* Clementine or Blood Orange Sections
I would also consider doing a Lobster Pot Pie.....or Lobster Bisque.
I'm from Iles de la adeleine and use jarred lobster all the time in the winter. You could make pot en pot des Iles which is similar to a pot pie. I can send you my grandma's recipe but only have it in French. You can also make lobster ravioli, lobster chowder, lobster in a curry sauce in filo (very yummy), lobster lasagna...I could go on for hours. Let me know if you want a recipe.
Make a simple tomato red sauce/marinara (1-28 oz can kitchen ready tomatoes) but add a touch of crushed red pepper flakes... or more.. to your taste. You want a spicy sauce.
Melt some butter and add Evoo to a skillet. Slice the (cooked) lobster meat into "larger than bite size pieces." Chop some garlic cloves. Sauté the garlic and when slightly golden add the sliced lobster meat and heat through. Cook a lb of penne rigati and when al dente drain and add to the tomato sauce. Add the sautéed lobster meat. Taste for seasoning and add sea salt and freshly ground black pepper if necessary. Serve, garnishing each plate with minced flat leaf parsley.
Check out John Folse's savory cheesecake recipe made with crawfish.
Subsitute the lobster for the crawfish.
I've used the basic recipe and method with shrimp, salmon, bleu cheese with bacon, veggies, and a few other things. Just change the herbs and spices to suit yourself.
I've also cut it in half when I didn't have a pound of something, or just used less.
It also freezes well so you can make two smaller cheesecakes if you adjust the baking time for the smaller pans.
I made an awesome lobster ravioli last week (okay, it had a bit of crab and shrimp in there too, but lobster was the main event.)
Just winged it with what I had on hand -- ricotta and herbs, mostly dill and parsley, with a little thyme, I think -- and tossed it in a lemon-tarragon brown butter. Godly.