If anybody ought to know the appropriate solution to prepare dinner lobster, it’s a Mainer. We’ve rounded up three native recipes so that you can strive.

Limed Lobster and Melon Skewers

This recipe comes from Brook Dojny’s “Dishing up Maine: 165 recipes that seize genuine Down East flavors.”

Makes about 40 small skewers, about 6 hors d’oeuvre-size parts

1/4 cup olive oil
2 tablespoons chopped recent cilantro, plus sprigs for garnish
1 teaspoon grated lime zest, 1½ tablespoons lime juice and 1 complete lime for slicing
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups cooked lobster meat, minimize into 3/4-inch chunks
About 40 cubes (3/4-inch every) honeydew melon or cantaloupe
About 40 bamboo skewers, 5-inches lengthy or lengthy toothpicks

Whisk collectively the oil, cilantro, lime zest and juice, garlic, salt and cayenne in a medium-sized bowl. Add the lobster meat and stir to mix. Marinate within the fridge for not less than 1 hour, or for as much as 4 hours.

Lower the entire lime in half lengthwise and minimize a number of very skinny slices. Lower every sliced half into triangles lower than 1/2-inch extensive.

When able to assemble, thread the skewers with 1 dice of melon, 1 slice of lime and 1 chunk of lobster. If utilizing the longer skewers, stack the meals close to the top of the decide in order that company can eat it simply.

Organize the skewers on a platters. The skewers could be assembled as much as 1 hour forward and refrigerated, coated. Garnish with the cilantro sprigs earlier than serving.

Excessive Curler Lobster Co. Lobster Grilled Cheese

The recipe comes from “The New Portland, Maine, Chef’s Desk: Extraordinary Recipes from the Coast of Maine” by Margaret Hathaway.

Serves 1

Jarlsberg Swiss cheese
Sharp cheddar cheese (resembling Cabot Significantly Sharp Cheddar)
2 tablespoons unsalted butter, softened
2 slices English muffin bread
1/4 pound cooked, shucked lobster meat
Cooked sliced bacon, non-compulsory
Avocado slices, non-compulsory

On the coarse aspect of a field grater, grate equal components Jarlsberg and cheddar cheese. Put aside.

Butter both sides of the bread. In a flat-bottomed, oven-safe skillet over medium-low warmth, toast the buttered bread low and sluggish till it’s golden. Sprinkle the cheese mix over 1 aspect of every slice of toasted bread, protecting utterly. Place below a broiler till the cheese is totally melted.

Pull the bread from the broiler and unfold the lobster meat over the melted cheese. (At this level, you may add the non-compulsory toppings, resembling bacon or avocado.) Shut the sandwich. Return the skillet to medium-low and warmth the sandwich to heat the lobster and provides the bread a closing crisp, about 1 minute on both sides. Lower the sandwich on the diagonal and serve instantly.

Lobster, Asparagus, and Daikon Summer season Rolls with Orange, Sesame, and Chile Dipping Sauce from “Eat Cool: Good Meals for Sizzling Days.” Photograph by Stacey Cramp/courtesy of Rizzoli

Lobster, Asparagus, and Daikon Summer season Rolls with Orange, Sesame and Chile Dipping Sauce

Recipe from Portland resident Vanessa Seder’s “Eat Cool: Good Food for Hot Days.”

Makes 8 rolls, about 1/2 cup sauce

1 teaspoon recent orange zest
1/4 cup recent orange juice
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sugar
1 to 2 teaspoons sambal chile sauce

3 ounces dried skinny rice vermicelli
Sea salt
1 pound asparagus, backside ends trimmed, every minimize in half lengthwise if thick
8 massive spherical rice wrappers, about 10 inches in diameter
8 ounces recent pre-shelled lobster meat
2 cups julienned daikon (from one 1-pound white or purple daikon utilizing a serrated vegetable peeler)
Pickled ginger for serving

To make the dipping sauce, in a small bowl whisk collectively the orange zest and juice, soy sauce, sesame oil, sugar and chile sauce. Put aside till prepared to make use of.

To make the summer season rolls, prepare dinner the vermicelli based on the bundle directions. Switch to a bowl of ice water to cease the cooking, then drain and put aside. Reserve the bowl of ice water for the asparagus.

Fill a big, high-sided skillet with 1-inch of water. Carry to a boil over excessive warmth. Closely salt the water and add the asparagus. Cook dinner till the asparagus is crisp-tender, about 3 minutes, then use tongs to switch to the bowl of ice water to cease the cooking. Drain the asparagus and put aside till prepared to make use of.

Fill a big shallow dish with highly regarded water. Working rapidly, utterly submerge one rice wrapper within the scorching water till gentle and pliable, 10 to fifteen seconds.

Take away from the water and place on a slicing board. Lay 1 ounce lobster meat within the middle of the rice wrapper together with a number of the vermicelli, daikon and asparagus. Fold the underside half of the rice paper wrapper over the filling, then fold within the sides of the wrapper. Urgent down firmly, maintain the folds in place and tightly roll the wrapper up from the underside to the highest, then switch to a big platter. Repeat with the remaining rice wrappers and fillings. Serve the summer season rolls instantly, with the dipping sauce and pickled ginger.

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