Lobster Recipes

Lobster Recipes
All recipes by Chef Carlo Cavallo, Sonoma-Meritage Restaurant & Oyster Bar

Lobster “Cocktail” with Avocado, Cherry Tomato, Grapefruit, Tequila lime Dressing
Serves six

2 1 ½   lb of Maine lobsters Cooked and cleaned (removed from shell)
2 grapefruit, peeled and segmented
2 ripe avocado’s, cut into cubes
2 box of heirloom toybox tomatoes (sliced lengthwise)
¼ cup lime juice
1 shot tequila
¾   cup of extra virgin olive oil
1 bunch of chives, thinly sliced
1 bunch of scallions, thinly sliced on a bias
Salt & Pepper

In a mixing bowl, add the chives, tequila and lime juice. Slowly whisk in the Extra virgin olive oil to create an infusion dressing, salt & pepper to taste. Add 1/3 of the dressing to the lobster meat, In a separate bowl, add the grapefruit, tomatoes, avocado and scallions. Toss the ingredients with 1/3 of the dressing and place in six Martini glasses. Top with lobster and drizzle with remaining dressing.

Lobster Bisque with roasted Corn
Serves 10

4 (1 1/2-pound) lobster Shells/Bodies
1 1/2 cups tomato sauce
1 1/2 cups coarsely chopped onion
1 1/2 cups coarsely chopped celery, including leaves
1 1/2 cups coarsely chopped carrot
3 ears of corn grilled with niblets cut off
1 bunch thyme
1 bunch of parsley stems
3 Tablespoons of olive oil
3 sprigs flat-leaf parsley, chopped fine, for garnish
1/2 teaspoon saffron
6 cups heavy cream
1 cup sherry
2 tablespoons freshly ground black pepper
1/4 cup cornstarch

In a 5qt Stock pot, place the lobster bodies/shells fill with water, add parsley stems, saffron, a good pinch of salt & Pepper, bay leaf, and thyme. Bring to a boil and simmer for three hours. Pass through a strainer and reserve 10 cups of the stock. In a large sauté pan on medium heat, add olive oil and sauté the carrots, celery and onions cook for about ten minutes deglaze with sherry. Add the tomato sauce and then puree the vegetables using a blender or handmixer. In a large stock pot, combine the vegetable puree, the lobster stock, the cream. Bring to a boil and reduce to a simmer. Combine the cornstarch with ¼ cup of water and whisk slowly into the bisque. Continue to cook for 20 minutes or until the bisque thickens. Salt and pepper to taste. Serve in Bowls garnished with corn niblets and chopped parsley

Lobster Lasagna with Porcini Mushrooms and Béchamel sauce
Serves 8

For pasta Dough:
2cups all purpose flour
½ cup semolina flour
3 extra large eggs
3 teaspoons olive oil
pinch of salt

In a mixer, using a dough hook combine all the ingredients and knead until the dough becomes a smooth ball. Place in a plastic bag and refrigerate for 30 minutes.

Preparing the pasta:
Using a pasta machine roll out the dough until thin sheet is obtained. Cut into 4”x4” sheets (24 total) set aside. In boiling water cook the pasta sheet until al dente, cool in ice water bath.

Filling:

3 tablespoons olive oil
1 large shallot chopped fine
2 clovees garlic minced
4 lbs of lobster meat
1 bunch fresh basil, julienne
1 cup Porcini mushrooms, fresh (can sub with other wild mushrooms)
¾ cup of white wine
½ cup of tomato sauce
salt & pepper

In a sauté pan on medium low heat, caramelize the shallots and garlic.   Add the porcini mushrooms, and deglaze with white wine reduce volume by half add the lobster meat, tomato sauce, and basil cook for two more minutes and remove from heat. Salt and pepper to taste

Béchamel Sauce:

5 tablespoons butter
5 tablespoons flour
2 cup milk
1 pinch of nutmeg
salt & pepper
1/3 cup of parmesan cheese

In a sauce pan on medium heat, make a roux with the butter and flour. Whisk in the milk. When the sauce thickens add the nutmeg, salt and pepper

To preparer the lasgana
In a baking dishs, grease the bottom with butter, place one sheet top with some lobster/ porcini filling, then some béchamel sauce and sprinkle with parmesan cheese, top with a pasta sheet and repeat Finish with a final pasta sheet toped with béchamel to obtain a three layer lasagna. Repeat with remaining pasta sheets Place in a 375 degree oven till the top gets golden.

Roasted Lobster with Rock Shrimp, Scallops and Tarragon Sauce

4 live lobsters split in half
8oz of bay scallops
8oz of rock shrimp
2 cloves garlic minced
1 shallot chopped
two tablespoon of cream
2 zucchini burnois
2 bell peppers burnois
4 tablespoons of olive oil
1 bunch of parsley chopped
¼ cup coarse breadcrumbs

Preheat a 400 oven
In a food processor, place the scallops, rock shrimp, and garlic, shallots, cream and lobster tomale, pinch of salt and pepper, and pulse to obtain a rough chop. In a mixing bowl add zucchini, bell peppers, breadcrumbs parsley and olive oil. In a baking dish place the lobsters shell side down spread the scallop/shrimp mixture evenly over the tail. The top with zucchini/ bell pepper mixture. Place in oven and roast for 12 minues or until top in golden. Remove from heat and drizzle with tarragon sauce

Tarragon sauce
6 tablespoons of butter
1 bunch of tarragon, minced
juice of 2 lemons

in a sauce pan on lowest heat, melt the butter and whisk in tarragon and lemon juice, salt and pepper to taste.

Risotto with Lobster in Lemon Champagne Sauce
Serves six

½ cup olive oil
3 shallots, cut into 1/4-inch dice
2 cups Arborio or Canaroli rice
3 1 ½ lb lobster (cooked and cleaned) use bodies to make stock
2 cups champagne
1½ cups shrimp/lobster stock, hot
zest of two lemons chopped
juice of 1 lemon
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons of chopped garlic
1 bunch of chopped parsley
½ bunch of julienne basil.
Extra virgin olive oil for drizzling

In a 3qt saucepan, heat the olive oil over mediumlow heat. Add the shallots and cook until softened and translucent but not browned, 5 to 8 minutes. Once the shallots are translucent add the rice and stir with a wooden spoon continuously until toasted and opaque, 3 to 4 minutes.

Add the champagne to the toasting rice, and cook, stirring, until it is completely absorbed. Add the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice until very al dente, about 13 minutes. Add the lobster meat, lemon zest and juice and continue to cook till seafood and rice is fully cooked, about four more minutes. Stir in the butter and herbs until well mixed. Portion risotto into 6 warmed serving plates and drizzle with extra virgin olive oil.