Three Award Winning Lobster recipes:
Fettuccine with Lobster, Avocado, Tomato in White Wine Cream Sauce
Recipe by Diana Ferry, Radisson Hotel Eastland, Portland, Maine
Great Taste of Maine Lobster Governor’s Tasting. 1995 Silver Medalist
Makes 4 servings
1/2 cup white wine
2 tablespoons sherry wine vinegar
1/2 cup lobster stock (put link here)
4 tablespoons minced shallots
2 cups heavy cream
1 pound Maine lobster meat, fresh or frozen
1-1/2 avocados, peeled, and diced
8 plum tomatoes, peeled and diced
Salt and pepper to taste
3 quarts water
1 tablespoon salt
1-1/2 pounds fresh lemon fettuccine pasta
Parsley leaves, chopped as garnish
Lobster and white wine cream sauce:
In a medium sized saucepan, over moderately high heat, combine the wine, vinegar, lobster stock and shallots, stirring frequently while bringing to a boil. Continue stirring and boiling until liquid has reduced its volume to a little less than 1/2 cup.
Add cream and continue to boil. Reduce until thickened.
Add lobster meat, avocado and tomato, bring to a boil; season with salt and pepper. Reduce heat to a minimum to keep warm.
In a 4-to 6-quart pot, bring water to a boil, add salt, return to boiling and add pasta. Stir frequently making sure the strands do not stick to pot or each other. Boil the pasta according to package directions or until al dente. Drain and return to pot.
Add lobster sauce and toss to mix.Serve immediately, garnished with chopped parsley.
Chilled Maine Lobster and Scallops with an Herbed Orange Glaze and Saffron and Tarragon Oils
Submitted by: by Chef Thomas Gutow, The Castine Inn, Gold Medal Winner, 1998 Great Taste of Maine, Lobster Governor's Tasting
1 Maine Lobster tail, precooked and sliced thinly on a bias
2 large fresh sea scallops, sliced thinly
3 chives, minced
1 Tablespoon Herbed Orange Glaze - see below
1 Tablespoon Saffron Oil - see below
1 Tablespoon Tarragon Oil - see below
Dress slices of Maine Lobster and scallops with Herbed Orange Glaze. Layer the slices of Maine Lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. Using a squirt bottle, drizzle a ring of each oil around the tower of Maine Lobster and scallops. Garnish with a sprinkling of minced chives.
Herbed Orange Glaze:
1/2 cup sugar
1/3 cup water
1¼ cup dry white wine
2 shallots, chopped
Juice of a Valencia orange
4 sprigs tarragon
Heat water and sugar until sugar is completely dissolved. Add white wine and shallots and reduce by 2/3. Add orange juice and tarragon sprigs and reduce to a glaze consistency.
1 tablespoon saffron, ground
As needed, water
1 cup oil
Add water to saffron until a ketchup-like consistency or paste is made. Add oil and mix well. Place in a sealed jar and keep at room temperature, shaking frequently. Let mixture sit overnight and then strain the mixture through a coffee filter. Discard coffee filter and portion of mixture that did not go through the strainer. The finished saffron oil is the liquid that did go through the coffee filter. Put in squirt bottle.
1 cup fresh tarragon leaves
½ cup oil
Blanch the tarragon in boiling water and then immediately remove tarragon to a bowl of ice water to shock it and stop its cooking process. Remove tarragon from ice water after it has cooled (only a few minutes) and squeeze any excess water from the herb. Blend the tarragon in a blender with oil. Allow mixture to sit for several hours, covered with plastic wrap and place in a refrigerator. Be sure plastic wrap is pushed down on top of the oil mixture - it should be touching the mixture like a blanket to ensure that no oxygen enters the mixture and browns the oil. Then, strain the oil mixture through a coffee filter. Discard filter and portion of mixture that did not go through the strainer. The finished tarragon oil is the liquid that did go through the coffee filter. Place tarragon oil in the refrigerator, covered with plastic wrap as before. Place in squirt bottle.
3.Grilled Maine Lobster Tails with Thai Curry
Submitted by: Chef Christopher Russell
Christopher Russell of Boothbay Harbor, a former Maine Lobster Chef of the Year, prepares Grilled Maine Lobster Tails with Thai Curry as part of an entrée. I utilize frozen Maine lobster tails and have adapted his recipe to serve as an appetizer.
4 uncooked Maine lobster tails, approximately 5 ounces each (these can be purchased frozen, or blanch fresh lobster tails in boiling water for 2 - 3 minutes before proceeding)
2 tablespoons butter
2 carrots, cut into 2 inch julienne strips
2 apples, cut into 2 inch julienne strips
2 tablespoons red curry paste (use more or less to taste, this is hot!)
1 stalk lemon grass, peeled and thinly sliced
2 Kaffir lime leaves, ribs removed and finely chopped
1 cup dry white wine
2 cups heavy cream
Sea salt and freshly ground pepper to taste
8 leaves Bok Choy (Chinese cabbage)
1 tablespoon fresh cilantro, finely minced
Split the Maine Lobster tails in half. Grill the Maine Lobster tails over medium-high heat until they reach an internal temperature of 140 degrees. Remove the meat from the shell, cut into bite-sized pieces and return to the shell.
In a medium sauté pan, melt the butter. Sweat the carrots, apple, curry paste, lemongrass and kaffir lime leaves for 2 minutes. Deglaze the pan with the white wine and reduce by half. Add the cream and heat gently. Season to taste with sea salt and freshly ground pepper and more red curry paste if necessary.
Grill the bok choy leaves briefly on the hot grill. Slice the leaves on the bias, and arrange one leaf on each plate. Cradle half a Maine Lobster tail in the bok choy. Spoon the sauce over the Maine lobster tail and garnish each plate with cilantro.
Ingredient notes: Red curry paste is available in the international section of larger supermarkets. Lemongrass is found fresh in the produce section. Kaffir lime leaves are available frozen in health food stores. If kaffir lime leaves are not available, substitute 2 teaspoons fresh limejuice and 1 teaspoon grated lime zest.