Lobster stock is expensive to buy in grocery stores, so remember to keep the shells when you cook lobster, for making your own. Add the stock to soups or chowders. I love to add it to my stir-fry!
2 Tbsp olive oil
4 carrots, roughly chopped
2 white onions, roughly chopped
4 cloves garlic, crushed
1 head celery, roughly chopped
4 sprigs fresh thyme
2 bay leaves
1 can (2 oz) tomato paste
10 black peppercorns
1 Tbsp kosher salt
Lobster shells (from 3–4 lobsters)
1. In a 2-inch-deep frying pan, warm the olive oil over medium-high heat. Add the carrots, onions, garlic, celery, thyme, and bay leaves. Cook for 5 to 6 minutes, or until the vegetables are soft. Stir in the tomato paste and peppercorns and heat through. Remove from the heat and set aside.
2. In a medium stockpot, bring 16 cups cold water and the kosher salt to a boil over high heat. Add the vegetable mixture and lobster shells. Turn down the heat to low, cover, and simmer for 1 hour, or until the stock has reduced by half.
3. Strain the stock through a fine mesh sieve into a bowl. Discard the vegetables and lobster shells. Let the stock cool, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 3 months.
Makes 8 cups
This sauce is awesome for dipping just about anything. Trust me! You can add minced garlic and/or a lot more lemon juice for extra zing!
½ cup good quality ketchup
¼ cup prepared horseradish, strained
Juice of 1 lemon
4 dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
1. In a small bowl, combine the ketchup, horseradish, lemon juice, and Worcestershire sauce. Season to taste with salt and pepper. Mix well.
2. Transfer the sauce to an airtight container and refrigerate for up to 1 month.
Makes 1 cup
I fell in love with this sauce when I lived in Edinburgh, Scotland, back in the early 2000s. This retro, cool sauce is perfect for making a lobster or shrimp cocktail. You could even consider dipping your french fries into it!
3 Tbsp mayonnaise (homemade or store-bought)
1 tsp capers
Juice of 1 lemon
1 Tbsp ketchup
Dash of Worcestershire sauce
1. Place the mayonnaise and capers with the lemon juice, ketchup, and Worcestershire sauce in a mixing bowl. Mix well until the mixture is light pink in color.
2. Transfer the sauce to an airtight container and refrigerate for up to 3 days.
Makes ¾ cup
Try this simple Southeast Asian staple in dishes with chicken, rice, or vegetables. Of course, I think it goes best with … the King of the Sea!
3 Tbsp salted butter
2 Tbsp flour
1 tsp curry power
1 cup milk
Kosher salt and freshly ground pepper
1. In a saucepan, melt the butter over medium heat. Add the flour and curry powder, whisking until smooth. Slowly whisk in the milk and bring to a boil. Season to taste with salt and pepper. Allow to simmer, whisking for 1 to 2 minutes, until the sauce has thickened.
2. Transfer the sauce to an airtight container and refrigerate for up to 1 week.
Makes 1 cup
NOTE: Lobster shells can be frozen for up to 3 months or refrigerated for 2 to 3 days.
This recipe truly is a great match for all the fresh seafood on our raw bars. It’s extremely delicious with cooked lobster tails or freshly shucked oysters. The banana pepper is a member of the chili pepper family and it has a tangy, mild taste. It ranks quite low on the Scoville heat scale, which ranks the heat level of chili peppers and spicy foods.
2 Tbsp canola oil
1 white onion, finely chopped
2 cloves garlic, finely chopped
1 banana pepper, finely chopped
1 cup white wine vinegar
2 Tbsp honey or agave syrup
1 tsp kosher salt
1 tsp freshly ground pepper
1. In a medium-sized saucepan, warm the oil over high heat. Add the onion and garlic and cook for 2 to 3 minutes, or until the onion is soft and clear. Add the banana pepper and cook for 3 to 5 minutes. Turn down the heat to low, add the vinegar and honey, and cook for 5 to 7 minutes to allow the flavors to combine.
2. Place the mixture in a blender or food processor and blend until very smooth. Add the salt and pepper and blend again.
3. Strain the mixture, removing any leftover bits of peppers, into an airtight container. Cover and refrigerate for up to 1 month.
Makes 1 cup
I love Ponzu sauce. It’s a classic Japanese sauce combining soy and citrus, and it’s great for dipping fresh seafood.
⅓ cup soy sauce
Juice of 2 medium lemons
1 Tbsp rice vinegar
1. Combine the soy sauce, lemon juice, and vinegar in a jar with an airtight lid. Secure the lid and shake well. Refrigerate for up to 3 days.
Makes ⅔ cup
This has a higher smoking point than regular butter as the rendered fat has been removed, making it perfect for frying seafood and vegetables. Heat this butter up and dip your lobstah for a delicious treat!
½ cup salted butter
1. In a saucepan, melt the butter over medium heat. Use a spatula to remove the bubbling froth that builds at the top of the butter. Discard the froth.
2. Pour the clarified butter into an airtight container and place in the refrigerator for up to 2 weeks.
Makes ½ cup
This is a great way to use up any leftover lobster meat.
¼ cup chopped lobster meat (you can use the meat from the legs of 1 cooked live lobster + the meat from 2 knuckles, or any other small meat pieces, see this page)
½ cup salted butter
1. Put the lobster meat in a food processor fitted with a metal blade. Process until smooth.
2. Melt the butter in a medium-sized saucepan over medium heat. Add the lobster mixture and cook for 2 to 3 minutes.
3. Strain the lobster-butter mixture through a fine mesh sieve into a small dish. Cover the butter and freeze it for up to 3 months. You can also shape the butter into a log and wrap it in plastic wrap to make for easier slicing when you’re ready to use it.
Makes ½ cup
½ cup salted butter
1 small white onion, finely chopped
¼ cup finely chopped fresh tarragon
1 bird’s eye (Thai) chili
Juice of 1 lemon
1. Melt the butter in a small saucepan over medium heat. Add the onion, tarragon, chili, and lemon juice. Cook for 3 minutes, or until the onion has softened.
2. Transfer the mixture to a food processor and blitz for 30 seconds, or until smooth. Transfer the butter to a bowl and refrigerate if you’re planning to use it that day. Otherwise, store it in the freezer for up to 3 months. You can shape the butter into a log and wrap it in plastic wrap to make for easier slicing when you’re ready to use it.
Makes about ½ cup
1 fresh frozen lobster tail, boiled and meat removed
½ cup cream cheese
2 green onions, finely chopped
1 tsp Sriracha sauce
Kosher salt and freshly ground pepper
1. Finely chop the lobster tail meat and place it in the bowl of a food processor. Add the cream cheese, green onions, and Sriracha sauce. Blend until smooth. Season to taste with salt and pepper.
2. Scoop the lobster cream cheese into an airtight container and refrigerate for up to 3 days.
Makes about ⅔ cup
½ cup sour cream
Juice of 1 lemon
1 ½ tsp chili powder
Kosher salt and freshly ground pepper
1. Combine the sour cream, lemon juice, and chili powder in a bowl. Season to taste with salt and pepper. Mix well.
2. Transfer the mixture to an airtight container and refrigerate for up to 3 days.
Makes about ½ cup
2 Tbsp Sriracha sauce
Juice of ½ lemon
2 Tbsp mayonnaise
Kosher salt and freshly ground pepper
1. In a mixing bowl, combine the Sriracha sauce with the lemon juice and mayonnaise. Season to taste with salt and pepper. Mix well.
2. Transfer the Sriracha mayo to an airtight container and refrigerate for up to 4 days.
Makes about ¼ cup
1 clove garlic, crushed
1 tsp Dijon mustard
1 large egg yolk
¼ cup extra virgin olive oil
¼ cup vegetable oil
Juice of 1 lemon
1 tsp Old Bay Seasoning (or your favorite seafood seasoning)
Sea salt
1. Place the garlic, mustard, and egg yolk in the bowl of a food processor. Mix until evenly combined. With the motor running, slowly add the olive oil in a thin stream, followed by the vegetable oil. Continue to process for 2 minutes. Add the lemon juice, seafood seasoning, and salt to taste. Pulse until thoroughly mixed.
2. Transfer the mixture to an airtight container and refrigerate for up to 3 days.
Makes about ½ cup
I like to use this granita as a garnish in my restaurants. It’s great for adding a clean crispiness to oysters, salads, cold soups, or even cocktails.
1 large English cucumber, peeled and chopped
Juice of 2 limes
1. Put the cucumber in a blender and pulse until very smooth.
2. Using a fine mesh sieve, strain the blended cucumber into a small bowl. Add the fresh lime juice, stir, and place in the freezer, uncovered, for at least 1 hour.
3. After 1 hour, scrape the frozen granita with a fork to break up the mixture. Put it back in the freezer for another hour. Repeat this step three more times so that the final consistency is one of broken-up, fine ice crystals. Granita will keep in the freezer for up to 2 weeks.
Makes 2 cups
⅓ cup mint leaves
1. In a saucepan, bring 2 cups of water to a boil. Remove from the heat.
2. Finely chop the mint and add to the water to infuse for 10 minutes.
3. Strain the infused water into a container and freeze, uncovered, for 1 hour. After 1 hour, scrape the frozen granita with a fork to break up the mixture. Put the granita back in the freezer for another hour. Repeat this step three more times so that the final consistency is one of broken-up, fine ice crystals. Granita will keep in the freezer for up to 2 weeks.
Makes 2 cups
