THAI STYLE LOBSTER ROLL This is a play on the flavors and presentation of Thai larb using poached, chilled lobster meat in larger pieces presented in a romaine or layered butter lettuce wrap. Serves 8. INGREDIENTS
6 chick-sized or 4 quarter-sized lobsters, steamed and cooled, meat removed 16 cleaned, trimmed large romaine leaves, or 24 butter lettuce leaves ½ cup fresh lime juice
TACO TUESDAY LOBSTER SALAD This great dish is a fun way to observe Taco Tuesday while incorporating local flavor. You can easily make your own tortillas, and if you can find blue masa, even better! Serves 8.
1 tablespoon fish sauce
INGREDIENTS
1 tablespoon toasted sesame oil
6 chick-sized or 4 quarter-sized lobsters, steamed and cooled, meat removed
1 teaspoon Sriracha sauce 1 teaspoon lemongrass paste (or puree fresh chopped lemongrass with sesame oil) ¼ cup chopped cilantro Garnish: shredded fresh basil leaves, thinly sliced jalapenos, and fresh lime wedges METHOD
16 large or 32 “street size” small tortillas of choice (I prefer fresh corn, but flour also works.) ½ cup fresh lime juice ½ cup sour cream 1½ teaspoons smoked salt 1 teaspoon Tajin brand seasoning
Slice the tail meat into thick slices and combine in a bowl with the knuckle meat, any leg meat, and all remaining ingredients. Mix well and portion into the layered lettuce cups. Garnish with the basil, jalapenos, and an intact piece of claw meat, with lime wedges on the side.
4 ears of corn, shucked and steamed 4 avocadoes Garnish: shaved radishes, cilantro leaves, more Tajin, lime wedges METHOD
Chop all the lobster meat roughly and toss in the lime juice, sour cream, smoked salt, and Tajin seasoning. Give the corn a quick sear in a hot pan or grill top for about 30 seconds on each side, then cut off the cob. Slice the avocado. Place 2 tortillas side by side on the plate (double layer each if using smaller size) Add some prepared lobster, grilled corn niblets, and avocado slices, then sprinkle some Tajin on top. Add the garnishes along the side curve of the plate.
Good Galley GET A JUMP ON THE BASICS
Get ready for the season by precooking stocks when you have time. Make a basic chicken stock and beef stock, portion into quart-sized zip-lock bags, and store in the freezer until needed. It’s a good idea to pre-make base sauces, too. This is a great tip for crew meal prep. I’ll make a large batch of béchamel, Bolognese, and curry paste. Portion into quart-sized zip-lock bags and freeze. Use as needed. Bolognese can be served with spaghetti one day, then spiced up for a
ITALIAN LOBSTER SALAD Few things are as delicious as an heirloom tomato at the height of summer. This Italian version of the Lobster roll is a nod to those beautiful tomatoes, as well as the many Italian immigrants who settled along the New England coast. Serves 8. INGREDIENTS
6 chick-sized or 4 quarter-sized lobsters, steamed and cooled, meat removed 8 large brioche buns, or if you are making your own, I encourage you to make focaccia dough buns 4 medium heirloom tomatoes 1 small fennel bulb, trimmed, rinsed, chopped 1 bunch flat-leaf parsley rinsed, patted dry, stems removed, rough chopped 2 tablespoons capers, chopped 1 medium shallot, peeled and finely chopped 2 tablespoons lemon juice 1 teaspoon lemon zest 1 medium garlic clove, peeled and chopped 1 teaspoon smoked salt Garnish: fresh basil leaves, lemon olive oil METHOD
Slice your tomatoes and lay flat. Top with a sprinkling of salt and set aside for a few minutes. Combine the parsley, capers, shallot, lemon juice, lemon zest, garlic, and smoked salt. Stir in fennel. Chop the lobster meat. Toast your buns. Lay a few slices of the salted tomatoes into a side of the buns, spoon in the lobster meat, drizzle on the bright green sauce, top with a drizzle of lemon olive oil and a few basil leaves.
quick chili the next! For curry paste, take about 5 or 6 onions, a bulb of garlic, a thumb of ginger, and dice everything. Sauté gently in a large saucepan. Add your favorite curry spices or even the standard yellow curry blend. Blend and portion into zip-lock bags and freeze. You now have a simple curry base ready to go. Add whatever spices and flavors needed to make a wide variety of curries. — Chef Danny Davies TritonNews.com | AUGUST 2022
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