cakes with sweet and spicy mayo make for a light
is one of my favorite foods, and I love lobster. I think of
lobster as a luxury, a special treat. I love it even more
when I can snap it up on sale.
least the second time this summer my local Kroger store has
had frozen 5-ounce lobster tails on sale for $5. (Sunday is
typically the last sale date in most Kroger ads.)
half off it’s still a little pricey, given one tail yields
just a bit more than half a cup. (For today’s recipe you’ll
need 3 tails.) When they are on sale I’ll buy several and
tuck them away in the freezer. I’ve had good luck keeping
them, packed in freezer bags, at least 6 months.
just the tails is ideal if you’re squeamish about cooking
a whole live lobster or picking apart a cooked one.
lobster tails cook quickly they lend themselves to easy
dishes. In the summer, I like lobster tails on the grill.
Before grilling, I’ll sometimes soak them in a brine of 4
quarts water mixed with ½ cup salt and ½ cup sugar for
about 2 hours before grilling. Brining plumps them up and
flavors them a bit.
grilling, rinse the tails and then split them in half
lengthwise through the tail. A good pair of scissors or
kitchen shears does the trick. To keep them moist on the
grill, brush the tails lightly with an herbed butter. And I
do mean lightly — don’t drown them in butter.
herb butter, my go-to herb is basil because my basil plants
are doing super. Soften ½ stick of unsalted butter and mix
it with fresh chopped basil and a pinch of sea salt.
Tarragon is another herb that pairs well with lobster.
Lobster Cakes are terrific for a summer lunch or dinner. The
cakes are made as you would crab cakes using chunks of
lobster meat instead.
are a few more ideas for using cooked lobster meat:
rolls: These are a mainstay in Maine and commonly found at
seafood shacks. Chunks of cooked lobster (sometimes dipped
in butter) are mixed with homemade mayonnaise, seasonings
and loosely stuffed in a split top hot dog roll and then
drizzled with melted butter. Can you say yum?
or chowders. Top mixed greens salads with cooked lobster
meat and drizzle with a light vinaigrette. Add cooked
lobster meat to corn or seafood chowders.
and corn risotto: Make your favorite risotto recipe using
warm seafood broth or clam juice as your hot liquid in place
of chicken or vegetable broth. Stir in cooked chunks of
lobster meat near the end when the rice is almost tender,
along with fresh basil and Parmesan. I adapted this idea
from "Lobster! 55 Fresh and Simple Recipes" by
Brooke Dojny (Storey Publishing, $14.95).
CAKES WITH SWEET AND SPICY CILANTRO MAYO
2 (4 good-size cakes) / Preparation time: 20 minutes
time: 40 minutes
teaspoon lemon juice
tablespoons green onions, finely chopped
tablespoons celery leaves, chopped
teaspoon Old Bay seasoning
salt and freshly ground black pepper to taste
¾ cup panko breadcrumbs
tablespoon canola oil
greens with favorite vinaigrette
tablespoons low-fat mayonnaise
1 to 2
tablespoons cilantro, chopped
tablespoon Asian-style sweet chili sauce
greens with favorite vinaigrette
steamer basket set over boiling water, place the lobster
tails. Cover and cook the lobster tails for 8 minutes or
until shells are bright red and meat is opaque. When cool
enough to handle, cut shells open using scissors and remove
the meat. Coarsely chop the meat.
medium bowl, mix together the egg, mayonnaise, lemon juice,
Dijon, green onions, celery leaves, Old Bay seasoning, salt
and pepper. Fold in the chopped lobster meat and panko
breadcrumbs. Mix gently trying not to break up the lobster
pieces. Shape into four patties about ½ inch thick. Place
on a plate and chill for 30 minutes.
make the Cilantro Mayo: In a small bowl combine the
mayonnaise, cilantro and chili sauce; set aside.
the canola oil in a skillet over medium heat. When hot, add
the cakes and cook about 3 minutes on each side or until
lightly browned. Remove from the heat.
each serving, place a bed of mixed greens on a plate. Top
with two cakes for a dinner portion and top with a dollop of
per 1 lobster cake:
calories (33 percent from fat), 7 gram fat (1 gram sat.
fat), 17 grams carbohydrates, 15 grams protein, 735 mg
sodium, 99 mg cholesterol, 1 gram fiber. From and tested by
Susan M. Selasky for the Free Press Test Kitchen.