Recipe: Broiled Lobster with Zucchini and Chile Butter
Page: 233
Date Cooked: September 19, 2011
Summer is coming to an end and I haven't cooked a single lobster. Well that is all about to change starting now! I walked into my grocery store the other day and saw that the tank was full of these clawed crustaceans. It was at that moment I knew I had to take one home to eat. Furthermore, I had all this amazing zucchini in my fridge from the farmers market - so this really was the perfect recipe to make.
While a large pot of salted water heated on the stove, I began prepping the chile butter. I stemmed, seeded, and chopped the chile. I then pureed the chile with the butter in a food processor. I placed the butter into a small dish and added finely chopped rosemary, salt, pepper, and a touch of lemon juice.
Once the pot of water came to a nice boil, I dropped the lobster into the pan, covered and let boil for just a few minutes. I removed the lobster and let it cool. I then split the cooled lobster in half and lightly cracked the claws. I want to make a note here. Immediately, I thought the best way to split a lobster in half was from the underside (which is what I did). However, when I did some looking afterward I discovered the best way to do it is from the top - slicing from the head down. Doing it the latter way results in a really neat looking presentation. Regardless, once I split the lobster in half, I rubbed the chile butter all over the lobster meat and placed it in the oven to broil.
In the meantime, I heated some olive oil and sauteed zucchini rounds (seasoned with salt and pepper) in a pan until they were brown but still crispy.
With all the components cooked and ready, I decided to plate. I placed the lobster in the middle of the plate and surrounded it with the zucchini.
Jonathan Waxman has only two lines for the introduction of this recipe and I would like to repeat them. "Here's an uncomplicated way to cook lobster. The spicy butter is spectacular with the lobster meat." These two sentences were my thoughts exactly! The lobster was delicious! And "oh my goodness" the chile butter was amazing! I had some foresight and expected the butter to taste pretty damn good, so I actually saved some of the butter to eat with the lobster. Best idea ever! What I also loved was that the zucchini paired perfectly. It obviously wasn't the star of the plate but it was a nice flavor and texture to have on the side.
The dish was just yummy. Thinking about it now makes me want more. Heck, I'm thinking of making the chile butter and keeping it on hand just for fun.
Page: 233
Date Cooked: September 19, 2011
Summer is coming to an end and I haven't cooked a single lobster. Well that is all about to change starting now! I walked into my grocery store the other day and saw that the tank was full of these clawed crustaceans. It was at that moment I knew I had to take one home to eat. Furthermore, I had all this amazing zucchini in my fridge from the farmers market - so this really was the perfect recipe to make.
 |
| Ingredients: red jalapeno chile, unsalted butter, rosemary, salt, pepper, lemon, lobster (in styrofoam box), zucchini, and olive oil |
While a large pot of salted water heated on the stove, I began prepping the chile butter. I stemmed, seeded, and chopped the chile. I then pureed the chile with the butter in a food processor. I placed the butter into a small dish and added finely chopped rosemary, salt, pepper, and a touch of lemon juice.
 |
| Chile Butter |
Once the pot of water came to a nice boil, I dropped the lobster into the pan, covered and let boil for just a few minutes. I removed the lobster and let it cool. I then split the cooled lobster in half and lightly cracked the claws. I want to make a note here. Immediately, I thought the best way to split a lobster in half was from the underside (which is what I did). However, when I did some looking afterward I discovered the best way to do it is from the top - slicing from the head down. Doing it the latter way results in a really neat looking presentation. Regardless, once I split the lobster in half, I rubbed the chile butter all over the lobster meat and placed it in the oven to broil.
 |
| 1. Live lobster 2. Boiled lobster 3. Lobster with chile butter before being broiled |
In the meantime, I heated some olive oil and sauteed zucchini rounds (seasoned with salt and pepper) in a pan until they were brown but still crispy.
 |
| Sauteed zucchini rounds |
With all the components cooked and ready, I decided to plate. I placed the lobster in the middle of the plate and surrounded it with the zucchini.
 |
| Broiled Lobster with Zucchini and Chile Butter |
Jonathan Waxman has only two lines for the introduction of this recipe and I would like to repeat them. "Here's an uncomplicated way to cook lobster. The spicy butter is spectacular with the lobster meat." These two sentences were my thoughts exactly! The lobster was delicious! And "oh my goodness" the chile butter was amazing! I had some foresight and expected the butter to taste pretty damn good, so I actually saved some of the butter to eat with the lobster. Best idea ever! What I also loved was that the zucchini paired perfectly. It obviously wasn't the star of the plate but it was a nice flavor and texture to have on the side.
The dish was just yummy. Thinking about it now makes me want more. Heck, I'm thinking of making the chile butter and keeping it on hand just for fun.
Enjoy!
No comments:
Post a Comment