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Everyone loves a good BLT, and one served with the decadent addition of lobster is sure to please any crowd. The addition of Robinhood Meetinghouse Cream Cheese Biscuits adds an extra boost of flavor.
- 6 Robinhood Meetinghouse Cream Cheese Biscuits
- 1 Pound lobster meat, cut into 1/2-inch chunks
- 1/2 Cup diced ripe mango
- 1/2 Cup finely diced onion
- 1/2 Cup finely diced celery
- 1/2 Cup chopped cilantro
- 2 jalapeños, minced
- Salt and pepper, to taste
- Mayonnaise, to taste
- 1 ripe tomato, sliced
- Romaine lettuce leaves, washed and dried
- 6-8 slices of fried bacon
Recipe: B.L.T. (bacon, lobster, and tomato) pasta salad
B.L.T. (bacon, lobster, and tomato) pasta salad
Nicholas Deutmeyer, executive chef at Post 390, whips up this chilled pasta salad teeming with chopped lobster all summer long. It’s a stunner at swanky patio dinner parties, but also casual enough to take on a beach picnic. Making it at home, I prepared the lobster, corn, and bacon in the morning, then chilled it all until it was time to throw the whole thing together.
|2||lobsters, 1½ pounds each|
|1||cob of corn|
|1||quart cooked pasta (any shape is fine — pick your favorite)|
|⅔||cup cherry tomatoes|
|½||cup crispy bacon, broken into pieces|
|Salt and pepper to taste|
1. In a large pot, boil lobsters until bright red and drain. Remove meat and chill.
2. In a separate pot, boil corn for 3 minutes. Drain and cut off of cob and chill.
3. Bring water to a boil and cook pasta. Drain and chill.
4. Cut the cherry tomatoes in half. Cut celery into small dice to fill ⅔ of a cup. Set aside with bacon.
|2||teaspoons Dijon mustard|
|Juice of ½ lemon|
|½||teaspoon Tobasco sauce|
|½||teaspoon Worcestershire sauce|
|2||tablespoons chopped basil|
|1||tablespoon chopped chives|
1. In a large bowl, whisk together the mayonnaise, mustard, lemon juice, Tobasco and Worcestershire sauces. Whisk in the basil and chives.
1. Add all of the salad ingredients together in a large bowl. Toss well in the dressing and season with salt and pepper.
1. Lobster Mac n’ Cheese
What could be better than flavorful lobster and creamy macaroni and cheese? How about combining them into the tastiest comfort food you’ve ever tried?
Start be steaming one large lobster tail (or small tails) for no longer than seven minutes. Next, create a sauce using one or more of your favorite cheeses. Gruyere and fontina pair well with lobster, but you can experiment with cheddar, gouda, or mascarpone too.
Combine the cheese with melted butter, milk, and a dash of flour. Once it’s thick and creamy, add the diced lobster to the mix and pour it over cooked pasta. Finish for 10-15 minutes in the oven or until the top is brown and bubbling.
Lobster Cobb Salad
We’re thrilled to have Chef David Burke, the critically acclaimed culinary master behind BLT Prime by David Burke in Washington, D.C., share his recipe for Lobster Cobb Salad.
Cobb Salad is one of my favorites. It’s fresh and straightforward, loaded with delicious ingredients, and makes a perfect entree. Traditional Cobbs typically have chopped greens, chicken, tomatoes, boiled eggs, and bacon and cheese, topped with a vinaigrette.
Chef David Burke: Photo: BLT Prime by David Burke.
Chef Burke’s upscale version of this American classic is a festival of greens with romaine lettuce, watercress, iceberg lettuce, arugula, tarragon leaves and scallions. The dressing is simply luxurious with scallions, parsley, garlic, oregano, chili powder in a base of low-fat mayonnaise and buttermilk.
A Culinary Superstar
We couldn’t find a better culinary mentor. Burke is a graduate of the Culinary Institute of America and has been perfecting his craft for more than 25 years. He has a flair for fun and whimsy with a heart of gold to match. His honors include the coveted Meilleurs Ouvriers de France Diplome d’Honneur from his stint in France induction by the James Beard Foundation into the Who’s Who of Food & Beverage in America – not to mention his turn on the second and fifth seasons of Bravo’s Top Chef Masters.
Equal mixtures of inventor (his dry-aging process for steaks using pink Himalayan salt is patented), philanthropist, celebrity and passionate chef, he’s truly one of the pioneers of American cooking.
Take advantage of this opportunity to recreate his scrumptious Lobster Cobb Salad.
03 Wednesday Oct 2012
While I am a purest and enjoy my lobster freshly cracked with melted butter, sometimes you have to break away and try something new. I decided my mom’s visit was the perfect opportunity. Granted, we did enjoy a few lobsters the old-fashioned way while we were cracking them for the meat for these!
This recipe was created by the folks at Stonewall Kitchen, which I’m happy to say is not a far drive from me. I love their products and their recipes. No product plug, just a fact that I like their simple approach. Anyways, this recipe can be made well in advance and makes two very generous sandwiches or four regular sandwiches! You can also skip the sandwich part and toss the lobster in the basil aioli and have a nice salad.I had never thought to pair basil with lobster before, but the flavor was a nice change of pace and very fresh.
*Note: The aioli will keep for several days. You will have more than needed for this recipe so use on your favorite sandwich in place of mayonnaise and enjoy!
- 2 1 1/4 lb live lobsters or 1 3/4 cups cooked lobster meat
- 4 slices smoked bacon
- 1 stalk celery, finely diced
- 1 Tbsp fresh lemon juice
- sea salt and freshly ground black pepper
- 4 slices brioche bread, white bread, or a crusty roll
- 4 Romaine or Buttercrunch lettuce leaves
- 4 thick slices vine-ripened tomato
- 1 cup mayonnaise
- 1/4 cup thinly sliced basil leaves
- 2 1/2 tsp olive oil
- salt and freshly ground black pepper
If you are using live lobsters, fill a large pot with enough water to come about two inches up the sides of the pot. Bring the water to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobster and let cool.
When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. Save the bodies and shells for snacking on or for making a lobster broth.
Cook the bacon in a skillet until crisp on both sides. Drain on paper towels and set aside.
In a small bowl, whisk together the mayonnaise, basil, and oil. Season with salt and pepper. Cover and refrigerate.
Add celery to the lobster. Fold in 2 tablespoons of the aioli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for p to 6 hours if not making the BLT’s at once.
Lightly toast the bread. Spread the toast with a dollop of the basil aioli, just under a tablespoon on each piece of bread. Divide the lettuce, bacon, and tomato slices, and lobster salad between the two slices of toast. Cover with the remaining two slices of toast and serve.
- 1 (16 ounce) package medium seashell pasta
- 1 pound sliced bacon
- 1 ½ cups light Ranch-style salad dressing
- 1 small onion, chopped
- 2 tomatoes, chopped
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.
Mini blt cheese puffs with lobster salad
This is a fun appetizer to make any time of year. Most people think BLT and they think summer, which is what makes these such a fantastic, unexpected flavor combination around the holidays. Plus, they’re red and green, so they’re perfect for Christmas! Pair these elegant little gougeres with a crisp, fruity white wine.
makes approximately 30 appetizers
for the cheese puffs
6 Tablespoons unsalted butter
1 and 1/4 cups all-purpose flour
6 oz. grated gruyere cheese
1 large egg yolk + 1 teaspoon water (for egg wash)
Preheat oven to 400 degrees F.
In a medium saucepan, bring butter, salt, nutmeg and 1 cup of water to a boil. Stir just until the butter is melted. Remove from heat. Add flour and stir to combine. Cook mixture over medium heat, stirring vigorously, until mixture pulls away from the sides of the saucepan and forms a soft ball. Continue cooking, stirring vigorously, until dough is no longer sticky and a thin film forms on the sides of the pan (approximately 2 minutes.) Remove from pan and allow dough to cool for 2 minutes. Add eggs, one at a time, incorporating the first egg completely before adding the second. Mix in the cheese and white pepper.
Scrape dough into a piping bag fitted with a 1/2″ round tip. Pipe 1 inch rounds on parchment-lined baking sheets, spacing them 2 inches apart. Whisk the egg yolk with 1 teaspoon of water. Brush gougeres with egg wash using a pastry brush. Bake until puffed and golden and dry in the center (approximately 25 minutes.) You’ll know they’re done when you tap them and they sound hollow.
Dough can be made 4 hours ahead (cover and chill.) Gougeres can be baked 2 hours ahead. Warm them a bit before serving.
To make the BLT Puff Appetizers:
1/2 cup to 1 cup guacamole mixed until fairly smooth
1/2 cup to 1 cup homemade or store bought lobster salad (I love this simple recipe)
1/2 lb. to 1 lb. bacon, fried until crispy and cooled a bit
thin slices of cherry tomatoes
real mayonnaise mixed with black pepper and garlic powder, to taste
Gently split the gougeres. On each bottom, working up, spread a little guacamole, top with a spoonful of lobster salad, some bacon, and then a slice of tomato. Spread a thin film of the garlic mayo on the inside of the top half of each gougere. Place tops on appetizers and serve.
Lobster Niçoise Salad
This elevated spin on a classic niçoise salad is the perfect platter for entertaining or a special occasion. Freshly cooked lobster meat provides the richest flavor and is best for a cold salad like this. Hearty purple potatoes, blanched green beans, and hard-boiled eggs are tossed in a tarragon and Dijon vinaiagrette that ties the whole salad together. Topped with capers and olives for an added kick of salinity and brine, this niçoise has got it all. Maine New Shell Lobster is harvested during peak season in Maine (roughly late June – early November) when lobsters shed their old shells and grow new shells. Gulf of Maine seawater fills the newly formed shell and naturally “marinates” the meat, creating an intense and more “lobster-y” flavor. New Shell is more tender, delicately textured lobster meat. The thinner shell even makes the lobsters easy to crack, pick and eat by hand.
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- 2 ripe tomatoes
- 2 small lobsters (about 1 pound each)
- 2 to 3 tablespoons fool-proof homemade mayonnaise
- 2 teaspoons fresh juice from 1 lemon
- 2 tablespoons finely sliced chives
- Kosher salt and freshly ground black pepper
- 1 pound thick-cut bacon
- 2 small loaves ciabatta, split in half horizontally
- 1 avocado, thinly sliced
- 4 iceberg lettuce leaves, crisp white/pale yellow parts only
For the Tomatoes: Bring a large pot of water that can fit a steamer attachment to a boil. Cut a small X in the bottom of each tomato. Place tomatoes in water and cook for 30 seconds, then immediately transfer to a bowl of cold water. Set aside. Pour off all but 1 inch of water from Dutch oven and add steamer insert. Cover and keep hot.
For the Lobster: Adjust oven rack to middle position and preheat oven to 350°F. Meanwhile, kill each lobster by pressing the tip of a heavy chef's knife in the crack just behind the eyes in the center of the carapace. Press down firmly, then split head in half. Using kitchen towels, twist off tail and claws (including knuckles) from carapace. Save carapace for another use.
Place lobster claws and tails in steamer insert. Cover and steam for exactly 2 minutes, then transfer lobster to a foil-lined rimmed baking sheet (lobsters may still be twitching slightly—this is a reflex reaction. Don't worry, they are dead). Repeat with remaining lobster. Transfer to oven and roast until claws reach 135°F in the center as measured on an instant-read thermometer, about 7 minutes. Remove claws and set aside on large plate. Continue roasting until tails reach 135°F in center, 7 to 15 minutes longer (depending on exact shape of tails). Remove from oven and transfer to a bowl of cold water.
When cold, shuck lobster meat. Roughly chop, drain on paper towels, then transfer to a large bowl. Add 1 to 2 tablespoons mayonnaise (to taste), lemon juice, and chives. Season to taste with salt and pepper. Keep lobster salad refrigerated until ready to use.
For the Bacon: Lay bacon slices on a foil-lined rimmed baking sheet, allowing each slice to overlap slight lengthwise to form a solid sheet of bacon. Transfer to oven and cook until crisp, about 20 minutes. Remove from oven and let cool slightly. Preheat broiler to high.
While bacon cooks, peel tomatoes (the skins should slip off). Split each tomato into quarter, then using a sharp chef's knife, remove the inner flesh and seeds to form 8 tomato filets. Set aside.
Transfer bacon sheet to a cutting board, reserving fat separate. Cut bacon sheet into large pieces that just fit the bread. Set aside.
Spread cut surface of each piece of bread with 1 teaspoon rendered bacon fat. Broil cut-side-up until well-browned.
To Assemble: Spread mayonnaise to taste on each bottom bread half. Arrange avocado slices on top. Arrange bacon sheet on top of avocado. Add tomato filets. Spread mayonnaise to taste on the top of each bread half. Add lettuce leaves. Press lobster salad into lettuce leaves, compressing bread slightly. Close sandwiches. Cut in half, and serve.