Spiny winter’s treat

Lobster season in California starts in october and ends in march The California Spiny Lobster, the most sought-after lobster globally (more so than its infamous maine cousin), is caught from Baja to Point conception - making the south coast the northernmost stretch at which the bug is found.

“We’re in a very unique area to have them,” says Brian Colgate, owner of Santa Barbara fish market. “Unlike maine Lobsters, known for their two large and meaty claws, the local lobsters have smaller forearms, larger tails and a greater amount of edible meat in their legs.” for those of us eager to sample the worldrenown crustacean, Colgate offers some expert tips for preparing California Spiny Lobster:

COOkInG

“You don’t want to cook the hell out of it,” • he advises seriously. “Better rare than overcooked. Cook just under a boil.” Cooking at a full boil renders out fat and the meat will lose its flavor.

Also, while boiling is the more traditional • way to cook lobster, you will come out with a better texture with a two part process.

After 2 or 3 minutes in the water, remove • the lobster and split down the middle. Butter the meat and finish cooking under the broiler, or better yet, on an open oak-wood grill. This gives a much better texture, says Colgate, and you also have the chance to season the meat as you cook. Serve with a baked potato and broccoli side with a ramekin of clarified butter or infused olive oil for dipping. The smoky flavors from the grill pair well with a local Syrah or dark ale.

demand for California Spiny Lobster pushes up price and makes it a little more of a luxury than other shellfish, but one that’s worth it. Plus, it’s nice to know that next time you hear an New englander talk about maine Lobster, you’ll have better bragging rights. After all,

ITALIAn PASTA SALAd

This salad is hearty, healthy and refreshing as a chilled side dish for grilled fish, chicken or lamb. The recipe can be altered to suit your taste. If you’re serving lamb, garnish it with fresh mint – seafood can be made with more citrus and no vinegar or it can be garnished with some chopped dill. Use the vegetables to alter the texture of the dish – cut some finely and others roughly so they provide fresh flavor and nice crunch.

1 Bag dried whole wheat orecchiette pasta (Try a pasta shape that is small and fairly thick to give this dish some substance; orzo works well too, but use dried pasta as fresh pasta is not best in this type of salad.)

1/2 cup zucchini halved and then sliced into thin half-moon shapes

1/2 cup summer squash quartered and sliced into ¼ inch slices

1/2 cup grape or cherry tomatoes halved (quarter larger cherry tomatoes)

1 small red onion halved and sliced very thin (very thin!)

3 cloves of garlic, finely minced

1 Italian cucumber peeled (dice half and make thin match sticks out of the other half. If you cannot find an Italian cucumber use any cucumbers; just do your guests a favor and deseed it.)

2 stalks of cleaned celery, remove the string with a paring knife sliced on a bias

1/2 cup roughly chopped and pitted olives (can use an oil-cured olive or commercially available green olive)

18-24 Bocconcini (small mozzarella balls)

A chiffonade (cut into thin strips) of 15 or so fresh and washed basil leaves (stems removed)

Red pepper flakes to taste

3 tbsp. Sherry vinegar (you can substitute lemon juice sparingly)

1/2 cup Nero del Gallo eVoo

Sea salt and pepper to taste

Cook the pasta in salted water but make sure it is al dente and actually just a bit short of what you would serve for a warm pasta dish. do not overcook it as it will not hold up to the dressing. Rinse and cool the pasta to room temperature. Sprinkle with a bit of Nero del Gallo eVoo

Add pasta to a large mixing bowl and then simply add all of your prepared vegetables, except the basil and the Bononcini. fold the pasta with the vegetables and in a separate bowl combine the garlic, vinegar and 1/2 cup Nero del Gallo eVoo and whisk until the mixture is well incorporated, but not an emulsion. Pour over the pasta and mix fully. This can be chilled for 1-2 hours or served at room temperature. Add the basil, Bocconcini, salt, pepper and red pep per flakes immediately before serving.

Serves 6 - 8.

Run bottle shot small of olive oil from page 18 in fall issue

ROASTEd CORn And COCOnuT CHOWdER:

VEGAn STYLE

Ingrediens

2 yellow ears of corn

1 can coconut milk

1 cup water

Pinch of curry powder

1 Tablespoon coconut oil (You can use regular olive oil too)

1 red pepper (cut in cubes)

1 bay leaf

2 Tablespoon fish sauce half yellow onion

1/2 pound silken tofu