Love That Lobster

Lobster is a great idea for special occasions or when you want to indulge in your own favorite dish. The lobster roll is my favorite way to enjoy lobster. The last roll I bought on the coast cost me $14 at a waterfront fish shack and it was worth every penny. Nowadays you can find excellent frozen tails, and while you’ll sacrifice only a little not having a fresh ocean taste, results can still be worthwhile. The price is a bit steep, so plan your splurge accordingly.

LOBSTER ROLLS
2 cups cooked lobster meat
1/2 cup chopped celery
2-3 Tablespoons mayonnaise to moisten
Old Bay seasoning
1/2 lemon
2 New England or Coney Island-style rolls
Lettuce for garnish
Tomato slices for garnish
Mix lobster meat, celery, and mayonnaise lightly. Toast roll on the outside. Pile meat mixture onto rolls (if you cannot find the rolls, use hot dog buns). Add a splash of lemon and sprinkle lightly with Old Bay seasoning. Add garnish. Serves 2.

A PERFECTLY STEAMED LOBSTER
1 Tablespoon sea salt
1 (4-6 oz.) lobster tail
Melted butter
Fill a large pot with about 2 inches of water and bring to a boil. Add salt and place a steamer insert inside the pot so that it is just above the water level. Put lobster tail on the rack and cover pot. Cover and steam for eight minutes. Serve with melted butter.

CARIBBEAN LOBSTER SALAD
3/4 cup frozen orange juice concentrate, thawed
1/4 cup white wine vinegar
1/4 cup water
1/2 teaspoon Old Bay seasoning
1/4 cup olive oil
Salt and pepper to taste
1/2 cup red onion, chopped
3 cups cooked lobster, cubed
2 (10-oz.) bags mixed salad greens
1 large grapefruit, peeled and sectioned
2 kiwis, peeled and sliced
1 fresh pineapple, peeled, cored, and cut into 3/4-inch wedges
2 tomatoes, cut into wedges
To make dressing, place orange juice concentrate, vinegar, Old Bay seasoning, and water in a blender; blend on low speed. Slowly drizzle olive oil into blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use.

Place lobster and red onions in a bowl. Add 2 Tablespoons of dressing and toss lightly until lobster is coated. Divide salad greens among six plates or mound on one large platter. Place lobster mixture in the center of greens. Alternate grapefruit sections, kiwi slices, pineapple, and tomato wedges on plates. Serve with chilled citrus vinaigrette on the side. Serves 4 to 6.

LOBSTER BISQUE
6 Tablespoons butter
6 Tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
4 cups whole milk
2 cups chicken stock
4 Tablespoons finely chopped onion
3 cups cooked lobster meat, shredded
1 Tablespoon paprika
1 cup light cream
Snipped chives for garnish
Melt butter in large pot over medium heat. Stir in flour, salt, pepper, and celery salt. Whisk until well-blended. Gradually stir in milk, whisking constantly so that no lumps form, and then stir in chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add onion and lobster; season with paprika. Cook and stir for 10 more minutes. Add cream, stirring until heated. To serve, garnish with snipped fresh chives. Serves 6 to 8.

CREAMED LOBSTER BRUNCH
3 Tablespoons butter
4 Tablespoons green onions, thinly sliced
2 Tablespoons sweet red bell pepper, diced
1 rib celery, thinly sliced
3 Tablespoons all-purpose flour
1/2 teaspoon Old Bay seasoning
1-3/4 cups half-and-half
1-1/2 cups cooked lobster meat, cut into large chunks
Salt
Freshly ground black pepper
3/4 cup fresh shredded Romano cheese, divided
4 teaspoons fresh chopped parsley, divided
3 English muffins, split
Melt butter over medium heat; add sliced green onion, bell pepper, and celery. Sauté, stirring until celery is tender. Stir in flour until blended; add Old Bay seasoning. Stir in half-and-half and continue cooking, stirring constantly, until thick and bubbly. Stir in 1/2 cup Romano cheese until melted. Add lobster and salt and pepper to taste. Heat through and stir in 2 teaspoons parsley.

Spoon the creamed lobster mixture onto hot toasted English muffins and garnish with a little more Romano cheese and parsley if desired.
 Serves 6.

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