Warm lobster breadsticks are even more delicious than they sound. Dip this in my delicious Samuel Adams Lager Lobstah Chowdah and you’ll be a happy camper.
SERVES 4
1 live lobster (about 1 ¼ lb), boiled and meat removed
Vegetable oil
3 cups flour
2 tsp baking powder
1 tsp granulated sugar
1 ½ tsp kosher salt
1 tsp garlic powder
1 cup milk
¼ cup unsalted butter, melted
Pinch of Malden’s salt (or your favourite finishing salt)
1. Finely chop the lobster meat and place it in a bowl. Set aside.
2. Preheat the oven to 450ºF. Lightly grease a baking sheet with vegetable oil.
3. In a medium-sized bowl, combine the flour, baking powder, and sugar with the salt and garlic powder. Mix in the lobster meat and gradually add the milk to form a soft dough.
4. On a floured surface, form the dough into a ball, kneading gently three or four times. With a rolling pin, roll the dough into a large rectangle, about ½ inch thick. Cut the rectangle into 12 evenly sized sticks. Flour your hands and roll each stick into a tube shape.
5. Place the dough on the prepared baking sheet. Bake for 12 to 15 minutes, or until golden brown.
6. Brush the bread sticks with the melted butter after they come out of the oven and sprinkle with finishing salt.
These warm biscuits remind me of my childhood. And the recipe is so simple. Trust me, you have to try this one!
MAKES 12 TO 16
1 live lobster (about 1 ¼ lb), boiled and meat removed
5 cups store-bought biscuit mix
3 cups flour
1 Tbsp onion powder
Coarse salt
2 ½ cups milk
2 cups shredded smoked aged Cheddar cheese
1 Tbsp salted butter, melted
Pinch of Malden’s salt (or your favorite finishing salt)
1. Finely chop the lobster meat and place it in a bowl. Set aside.
2. In a large mixing bowl, combine the biscuit mix, flour, onion powder, and a pinch of salt. Slowly stir in the milk, then fold in the lobster meat and cheese.
3. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
4. Dust a flat surface with flour and roll out the dough to about ½ inch thick.
5. Using a 2-inch circular cookie cutter, cut out the biscuit shapes, and transfer them to the prepared baking sheet. You should get 12 to 16 biscuits from this amount of dough.
6. Bake the biscuits in the oven for 10 to 12 minutes, or until golden brown.
7. Remove the biscuits from the oven, brush them with the melted butter while hot and sprinkle with finishing salt.
I have fond memories of my mom, who has European roots, making this simple spinach dish. I believe she got the recipe from my grandmother, who, to be honest, isn’t the best cook, but she sure loves to make sure we always leave full after visiting. I like the sharpness that Parmesan cheese adds but you can use Cheddar or any other kind of semi-hard or hard cheese. I would pair this dish with any perfectly cooked lobster! Get the hot butter out and start cracking.
SERVES 4
¼ cup unsalted butter
1 white onion, finely chopped
2 cloves garlic, minced
6 cups fresh spinach
2 cups heavy cream
¼ cup grated Parmigiano-Reggiano cheese
½ tsp freshly grated nutmeg
Kosher salt and freshly ground pepper
1. In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes, or until the onion is translucent and soft.
2. Wash the spinach, then add it to the onion-garlic mixture. Simmer, uncovered, until the liquid has evaporated from the spinach. Add the cream and reduce again for 15 to 20 minutes. Add the cheese and nutmeg to the saucepan and stir over low heat for 1 to 2 minutes, or until heated through. Season to taste with salt and pepper. Serve immediately.
Pair this classic dish with any perfectly cooked lobster. Enough said!
SERVES 4
6 ears fresh corn
¼ cup salted butter
1 white onion, finely diced
1 tsp brown sugar
¼ cup milk
2 Tbsp flour
1 tsp freshly grated nutmeg
Kosher salt and freshly ground pepper
1. Using a sharp knife, scrape the kernels off each corn cob into a saucepan. Add any of the corn juice that comes from the kernels.
2. Add the butter, onion, and brown sugar to the saucepan. Cook over medium heat for about 3 minutes, or until the onion is translucent.
3. In a bowl, whisk together the milk and flour. Add this to the saucepan. Cook for 5 minutes over medium heat, stirring constantly, until the mixture has thickened and the corn is cooked and soft. Do not let the mixture come to a boil. Add the nutmeg and stir well. Season to taste with salt and pepper.
4. Remove the creamed corn from the heat and allow to rest for 2 minutes before serving. Garnish with a pinch of nutmeg.
Who doesn’t like mashed potatoes? Add lobster, and bam! Now you have a serious addition to any meal. I love to pair these with a big steak and broiled lobster tail, à la classic surf and turf!
SERVES 4
1 live lobster (about 1 ¼ lb), boiled and meat removed
2 lb Yukon Gold potatoes (4–5 medium), peeled and cut into 2-inch cubes
3 cloves garlic, crushed
2 Tbsp kosher salt
2 Tbsp freshly ground pepper
½ cup salted butter
½ cup milk
½ cup buttermilk
1. Roughly chop the lobster meat and place it in a bowl. Set aside.
2. Fill a large saucepan with water, place it over high heat, and bring to a boil. Add the potatoes, garlic, salt, and pepper, then turn down the heat to medium and cook for 20 minutes. The potatoes are ready when you can easily pierce them with a knife.
3. Transfer about 1 cup of the cooking liquid to a bowl (see Note). Drain the potatoes and return them to the saucepan. Over medium heat, add the butter and mash the potatoes. Add the milk and buttermilk. Stir well. Mix in the lobster meat and season to taste with salt and pepper. Serve immediately.
NOTE: If the mashed potatoes are too thick, add some of the remaining potato cooking liquid, or more milk, until you reach your desired consistency.
New potatoes are young potatoes that keep their shape when cooked and cut. They are also great in salads as they have higher sugar levels, making them slightly sweeter than fully grown potatoes, which have more starch. I suggest pairing this with my Campfire-Smoked Lobster Tails Wrapped in Foil, as both dishes can be easily made over a campfire and are delicious together!
SERVES 4 TO 6
2 lb small new potatoes
¼ cup sour cream
¼ cup mayonnaise
2 Tbsp Dijon mustard
Kosher salt and freshly ground pepper
1 Tbsp extra virgin olive oil
2 shallots, finely diced
4 fresh basil leaves, roughly chopped
1. Bring a large saucepan of salted water to a boil over high heat. Add the new potatoes and cook for 10 to 15 minutes, or until just tender. Drain while they’re still hot, then immediately chop in half, place in a large bowl, and set aside.
2. In a small bowl, whisk together the sour cream, mayonnaise, and mustard. Season to taste with salt and pepper.
3. In a separate bowl, combine the olive oil with the shallots and basil. Add the potatoes (hot or wait until they cool, whichever you prefer). Pour the sour cream mixture over the potatoes and mix well.
This is a simple recipe for the summer and a great way to use leftover or reserved lobster meat and shells from past recipes. I hope you enjoy it as much as I do! Pair this dish with some cold beers and a nice big Ze Lobster BLT for a dream lunch.
SERVES 4
1. Prepare the Lobster Butter.
2. Gently peel the corn husks back to within 2 inches of the base. Remove the silk and smooth the husks back into place, completely covering the kernels.
3. Fill a sink with ice water and soak the corn for 30 minutes.
4. Oil the grate of the grill and preheat the grill to medium, around 325ºF.
5. Grill the corn cobs, turning occasionally, for 12 to 15 minutes.
6. Place the frozen Lobster Butter in a saucepan on the grill to melt.
7. When the corn is ready, peel open each husk, brush with the melted butter, and season to taste with sea salt. Serve immediately.
