Friday, September 2, 2011

Fish Friday!

By the way- I don't mean to do Fish Friday! because of anything religious, obviously, but rather because Friday starts with an F and fish starts with an F.  Wicked clever.

I'm going to continue to dazzle you now with my cleverness... Labor Day Lobster!
Labor Day is often filled with barbecues, friends, family and marks the end of summer...  and the beginning of football season!  Also ladies, no more white!  As for the true origins of Labor Day... something about Toronto, a labor union in New York and a parade.  Seriously, I looked it up and I'm still not totally sure.

First, a little video from one of my fave chefs, Chuck Hughes, about how to clean a lobster.  He is also demonstrating how to clean what looks like snow crabs-- which are a little easier to clean than the 90 rock/peekytoo crabs we cleaned last week!


So, now that your lobster is clean feel free to dip it in some butter or mix it with a little mayo and put it in a New England style bun for a delicious lobster roll.  Or you can try out this recipe from Bobby Flay that sounds pretty yummy.

Ingredients

  • 2 (1 1/2-pound) lobsters, par-boiled and halved lengthwise
  • 1/2 cup fresh lime juice
  • 2 teaspoons honey
  • 2 tablespoons prepared horseradish, drained
  • 1 tablespoon Worcestershire sauch
  • 1 teaspoon hot sauce (recommended: Tabasco)
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 ripe avocado, peeled, pitted, and chopped
  • 1/4 cup chopped watercress
  • 4 lime wedges, for garnish

Directions

Heat grill to medium. Place lobsters on the grill, cut side down, and cook until slightly charred and just cooked through. Remove meat and coarsely chop. 

Whisk together lime juice, honey, horseradish, Worcestershire, hot sauce, tarragon, and olive oil in a medium bowl. Season with salt and pepper, to taste. Add the grilled lobster meat, avocado, and watercress. Serve in martini glasses and garnish with a lime wedge.


LOF Notes

1.  I wouldn't worry about par-boiling the lobsters.  Just split the tail open and throw it on the grill.  If you don't want to do that just steam the lobsters and chop up the meat. 
2.  I wouldn't serve this in a martini glass at a barbecue.  I wouldn't serve this in a martini glass anywhere.

1 comment:

  1. It's too bad the guy in the video didn't show folks about the vein in the tail and removing it. Not everyone knows about this. For years when my son was small, although he loved lobster he always gave the tail away. Finally I realized he had eaten the vein and well...you know...it tasted...like...well...crap...

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