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Lobster recipes

Lobster Pot Pies

Two to three sheets of frozen puff pastry, thawed

2 medium (3 cups) red potatoes, peeled and diced in roughly 1/4-inch pieces

5 tablespoons butter, divided use

1 large shallot, finely diced

1/4 cup flour

2 cups chicken stock (see note)

1/2 cup heavy cream

1 tablespoon aged sherry

1/2 teaspoon dried tarragon

2 tablespoons chopped fresh chives

1 cup corn (frozen or fresh)

11/2 cup uncooked, diced lobster meat (about 11/4 pounds of tails with shells)

1/2 pound uncooked sea scallops cut in 1/2-inch pieces

4 to 5 individual gratin or baking dishes

Thaw puff pastry in refrigerator overnight, or on counter for an hour. Do not use microwave.

Preheat oven to 350 degrees. Parboil diced potatoes for about 3 minutes in boiling water. Remove, drain and set aside.

In a heated saute pan, melt 1 tablespoon butter. Saute shallots over medium heat until lightly browned; about 4 minutes. Add remaining butter. When butter is melted, sprinkle flour over butter and shallots and whisk until incorporated. Cook for 2 to 3 minutes, whisking continually.

Add chicken stock and cook for about five minutes, stirring occasionally. The sauce will become thick enough to coat the back of a spoon. Add heavy cream, sherry, tarragon and fresh chives. Cook for about 2 minutes, but do not boil.

Add potatoes, corn, lobster meat and sea scallops. Stir to incorporate and allow to heat through; about 3 minutes. Again, do not let the mixture boil. To cut pastry for top of pot pies, place the dishes upside down on puff pastry sheets and trace with a knife. After you have cut all the toppers, fill each baking dish with 1 to 2 cups of the mixture, depending on size.

Place the pastry on top of the mixture, tucking it in if you'd like. Pierce crust with a sharp knife about six times to let air escape while baking. Bake for 20 to 25 minutes or until crust is golden brown. A cookie sheet on the rack below will catch any liquid that bubbles over.

Let sit for five minutes before serving. Serve with a green salad. Makes 4 to 5.

Hint: You can use a mixture of clam juice and chicken or vegetable stock to equal two cups.

Source: Janet K. Keeler, Times food editor.

20 wonton wrappers, thawed if frozen

4 cups canola oil

Salt

11/4 pound lobster tails, meat removed and diced

2 tablespoons butter

Cayenne pepper (optional)

Guacamole:

2 large or 3 medium California (Haas) avocados

1 medium tomato

1 small red onion

2 large scallions

1/4 to 1/2 cup fresh lime juice

11/2 tablespoons finely chopped fresh cilantro leaves

1 tablespoon grated, peeled fresh ginger root

Freshly ground white pepper

Coarse kosher salt

Spicy sour cream:

1/2 cup sour cream

1 to 2 tablespoons hot sauce

1 teaspoon grated ginger root

Separate wonton wrappers and diagonally halve. In a 4-quart heavy saucepan, heat oil over moderately high heat until a deep-fat thermometer registers 375 degrees. Fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With a spoon, transfer wontons to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.

To cook lobster, saute diced meat in melted butter until it's opaque. Sprinkle lightly with cayenne pepper, to taste. Cool completely.

To make guacamole, pit and peel avocados. Cut into 1/2-inch cubes. Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, 1/4 cup lime juice, salt and pepper, to taste. Add cilantro and ginger root. Taste and adjust seasonings, adding more lime juice or salt.

In another bowl, stir together sour cream, hot sauce and ginger. Let set for five minutes in refrigerator.

Top guacamole with lobster and sour cream mixture and serve with fried wontons. Serves 4.

Source: Adapted from www.foodnetwork.com