Lobster 1.2.3.

The end of the summer is in sight so let’s take every opportunity to enjoy visiting with our favorite  signature seafood – Homarids  Americanas. Instead of the steamer, try the oven and the saute pan for these lobster gems. The three recipes below are based on gourmet lobster dishes I designed  for the Calendar Islands Gourmet Lobster Company that were featured on HSN and QVC.

Sm0ky Lobster & Arugula Flatbread Pizza

Yield: 3 ea Time: 30 minutes

Lobster Meat                                  9.00 Ounces
Fresh Mozzarella                           5.00 Ounces
Smoked Mozzarella                      5.00 Ounces
Feta Cheese                                    3.00 Ounces
Light Cream                                10.00 Ounces
Butter                                              0.50 Ounces
AP Flour                                          0.50 Ounces
Sharp Cheddar                              1.00 Ounces
Parmesan Cheese                         0.25 Ounces
Gruyere Cheese                            0.50 Ounces
Marscapone Cheese                     0.25 Ounces
Dry Sherry                                    0.25 Ounces
Sea Salt                                           TT
White Pepper                                 TT
Cayenne Pepper                           TT
Dried Basil                                     1/4 Tsp
Oregano                                          1/4 Tsp

Flatbread                                       3.00 Each

Baby Arugula                              2.00 Ounces
EV Olive Oil                                  0.50 Ounce

Melt butter on medium heat. Add flour and stir thoroughly to combine, Cook for 3 minutes. Slowly whisk in cream until all of roux has dissolved. Bring to a simmer. Add cheese, sherry and seasoning. Whisk until cheese is melted and the sauce is smooth. Set aside to cool.

Dice lobster. Set aside.

Spread 1/3 of sauce thinly on each flatbread crust. Spread lobster evenly over surface. Sprinkle with three cheeses. Top with a sprinkling of the basil and oregano. Bake in a 400 degree oven until cheese is melted and the crust is crisp. Remove from oven, top with arugula and drizzle with the EV olive oil.EV

Lobster Cakes
Yield: 20 Cakes Time: 30 Minutes

Lobster Meat                               12.00 Ounces
Sour Cream                                   8.00 Ounces
Egg                                                   3.00 Each
Panko Bread Crumbs                  2.50 Ounces
Minced Red Onion                       0.75 Ounces
Scallion                                          0.50 Ounces
Salt                                                  TT
White Pepper                                TT
Old Bay Seasoning                      TT
Cayenne Pepper                           TT

Rough dice lobster, reserve half and finely chop remaining.
Add all other ingredients and mix until all are well incorporated

Form into 1 oz balls and pan fry in oil for 3 minutes per side.

Maine Lobster, Roasted Corn and Sweet Potato Pot Pie
Yield: 6 Pot Pies Time: 1.5 Hours

Lobster Meat                            16.00 Ounces
Oil                                                1.00 Ounces
Diced Onion                               2.00 Ounces
Diced Celery                              2.00 Ounces
Whole Kernel Corn                  2.00 Ounces
Baby Peas                                   1.50 Ounces
Dried Chives                             0.25 Tsp
Whole Thyme                           TT
Diced Sweet Potato                  4.50 Ounces
Light Cream                           12.00 Ounces
Butter                                         1.00 Ounce
AP Flour                                     1.00 Ounce
Dry Sherry                               1.00 Ounce
White Pepper                            TT
Cayenne Pepper                      TT
Salt                                             TT
Puff Pastry – 5 X 5                  6.00 Each

Dice sweet potatoes into 1/2″ squares. Steam until just barely cooked through. Set aside.

Heat pant o high heat. Add oil and heat until it shimmers. Add corn and saute until lightly browned.  Add onion and celery.Saute for 2 minutes. Add seasoning and peas. Turn off heat. Set aside.

Melt butter in pan. Add flour and stir until smooth. Whisk in cream, sherry and seasonings. Set aside.

Divide vegetables, potato and lobster between 6 dishes. Cover with sauce and puff pastry. Bake at 350 degrees until pastry has puffed and brown.