What better way to kick off summer than with some fresh-caught lobster? Celebrity chefs Anne Burrell and Geoffrey Zakarian each offer delicious recipes for this summer staple.
Burrell serves up her Girl Chef’s Grilled Lobster Recipe, which is perfect for a picnic. The chef created this recipe with the idea of not getting dirty. This lobster recipe includes claws that are cracked and the body is split in half and stuffed with shrimp, corn and cherry tomatoes.
Zakarian shares his recipe for a delicious lobster roll, which is served at his restaurant, Point Royal at The Diplomat Beach Resort. The GZ Butter Poached Lobster Roll is uniquely served with a spicy mustard sauce, which includes ingredients such as mustard powder, lemon juice, Dijon mustard as well as mayonnaise. When preparing the dish, the fresh lobster is first warmed in butter to enhance the flavor.
Add these must-try recipes to your summer menu this season. Your guests will thank you for it.
Butter Poached Lobster Roll
By Geoffrey Zakarian
Yields 2 portions
2 each 1 ½ lb. lobsters, parcooked boiled until they turn red, then meat removed intact
2 Tbsp water
2 lb. butter, diced, cold
2 Tbsp lemon juice
2 each brioche hot dog rolls, edges and ends squared off
½ cup spicy mustard mayonnaise (recipe follows)
1 head bibb lettuce, outer leaves removed
2 Tbsp chives, shaved
4 each lemon wedges
1 Tbsp extra virgin olive oil
1 tsp lemon juice
Fresh cracked pepper
1. Clean the lobsters by removing the tail meat, knuckle meat, and claw meat in tact. Split the tail down the center and clean the waste track.
2. Heat the water over medium heat in a medium sauce pan. Whisk in the butter a little at a time, being careful to make sure it forms a creamy emulsion. Rotate the pan off and on the heat, melting the butter until it is all incorporated. Season with kosher salt and fresh cracked pepper. Keep warm but not simmering. The butter must stay emulsified.
3. Toast the hot dog buns on all sides in a pan with a small amount of butter. Warm the lobster through in the butter bath until fully cooked and warmed through. Place the in a small bowl and dress with a small amount of olive oil and lemon juice. In the bun put the lobster, and drizzle with the spicy mayonnaise. Finish with chives.
4. Serve with a lemon wedge. Lobster roll should be warm.
Spicy Mustard Mayonnaise
1 Tbsp Coleman’s mustard powder
2 Tbsp water
1 Tbsp lemon juice
¼ cup dijon mustard
½ cup Hellman’s mayonnaise
Fresh cracked pepper
Whisk all ingredients together and season with salt and pepper. Yields 1 cup.
Girl Chef’s Grilled Lobster
By Anne Burrell
16-20 count shrimp
2 cloves garlic, smashed and finely chopped
Extra virgin olive oil
Two 1¼- to 1½-pound lobsters
1 lemon, cut in half
4 ears of corn
1 pint cherry tomatoes, halved
½ small red onion, thinly sliced
6 Tbsp red wine vinegar
5 fresh basil leaves, chiffonade
1. In a large bowl, toss the shrimp with the garlic, 2 tablespoons olive oil, and a generous sprinkle of salt. Let the shrimp sit at room temperature for 30 minutes.
2. Bring a large pot of well-salted water to a boil. Squeeze both halves of the lemon into the water and drop in the lemon halves. Plunge the lobsters into the water, cover, and cook for 4 minutes. Carefully remove the lobsters from the water and let them cool. The lobsters will not be cooked through at this point.
3. Preheat a grill to medium. Cover half the grill with 2 layers of aluminum foil and place the shrimp in a single layer on the foil (this will prevent the shrimp from falling through the grates). Grill the shrimp on both sides, until pink and opaque, 2 to 3 minutes per side. Remove the shrimp and transfer to a large bowl.
4. While the shrimp are cooking, use the other half of the grill to cook the corn until charred on all sides, about 10 minutes. Remove the corn and let cool. Cut the corn off the cob and add it to the bowl with the shrimp. Holding the corn vertically on your cutting board, run your knife up the cobs to get the lovely little remnants of the corn kernels and add these to the bowl as well.
5. Toss the cherry tomatoes and onions with the shrimp and corn. Add the vinegar and a few drops of olive oil. Stir to combine and season with salt. Taste and reseason if needed. Reserve.
6. Twist the claws off the lobsters and set aside. Using a large, very sharp knife, cut the lobsters in half lengthwise. Remove the contents of the cavity and discard. Save the tomalley (the green stuff) and the coral (the red stuff), for another purpose if desired.
7. Place the lobsters cut side down on the grill along with the claws. Grill the lobster for 10 minutes and the claws for 15 minutes, being sure to turn the claws halfway through cooking. 10. Transfer the lobsters to serving plates—2 halves, cut side up, and 2 claws per plate.
8. To serve, add the basil to the shrimp corn mixture and spoon it into the cavity of each lobster