Here are two recipes featuring lobster from the book "How to Make Love to a Lobster" by Marjorie Harris and Peter Taylor.
No visit to Atlantic Canada or New England is complete without sampling lobster rolls. And while the presentation may vary slightly from establishment to establishment, the following recipe from Pearl Oyster Bar in New York's Greenwich Village is as close to perfect as this treat gets, write Harris and Taylor.
The Pearl's chef and owner, Rebecca Charles, is co-author with Deborah DiClementi of "Lobster Rolls and Blueberry Pie: Three Generations of Recipes and Stories from Summers on the Coast of Maine." She recommends serving lobster rolls with shoestring fries and a garnish of baby greens.
Culls are lobsters missing one or both of their claws and are less inexpensive. Precooked lobster meat can be overcooked and might not be fresh.
Meat of a 500-g (1-lb) lobster per person (preferably culls)
1/2 rib celery, chopped very finely
50 ml (1/4 cup) mayonnaise
Squeeze of lemon
Pinch each salt and pepper
10 ml (2 tsp) sweet butter
2 top-loading hot dog buns
Freshly chopped chives, for garnish
Roughly chop lobster meat into 1- to 2-cm (1/2- to 3/4-inch) pieces and place in a bowl with celery, mayonnaise, lemon, salt and pepper. Mix until thoroughly combined. Cover and refrigerate until needed.
In a small saucepan, melt butter. Place hot dog buns on their sides in the butter. Flip buns over a couple of times so both sides soak up an equal amount of butter and brown evenly.
When ready to dine, fill buns with lobster salad and top with a sprinkle of chives.
Makes 2 servings.
Source: Created by chef Rebecca Charles of Pearl Oyster Bar in New York.
Lobster a la Newburg
Here is a classic lobster dish that incorporates cream and sherry.
30 ml (2 tbsp) butter
500 ml (2 cups) cut-up lobster meat
5 ml (1 tsp) salt
1 ml (1/4 tsp) cayenne pepper
1 ml (1/4 tsp) nutmeg
2 egg yolks
125 ml (1/2 cup) cream
45 ml (3 tbsp) dry sherry
4 puff pastry shells
In a frying pan, melt butter. Add lobster meat, salt, cayenne pepper and nutmeg and saute over low heat.
In a small bowl, beat egg yolks into cream. Add mixture to pan, then gently but steadily stir in sherry.
When sauce begins to thicken, transfer lobster to pastry shells and serve.
Makes 4 servings.
Source: "How to Make Love to a Lobster: An Eclectic Guide to the Buying, Cooking, Eating and Folklore of Shellfish" by Marjorie Harris and Peter Taylor (Whitecap, 2013).