Lobster with the In-Laws

Tonight I will be dining with my in-laws at the Lobster House in Cape May. Like it or not, it's an annual ritual, typically celebrating the end of a week-long vacation at the beach. Or the "shore" as they say in New Jersey. Those who know me well are quite aware of this dinner, and they have already wished me luck. :-)

I'm not complaining - in fact, I've decided to invite you all to the party with some lobster recipes. Both recipes are from my Newlywed Cookbook and I think you'll adore them. The first recipe for broiled lobster tails is about as simple as you can get. That's the way it should be when you start with succulent lobster meat. The second recipe for risotto takes advantage of any leftover lobster meat you may have, as well as golden and sweet, summer corn. I hope you enjoy them both! 

Broiled Lobster Tails

This recipe serves 2 (remember, it's from my Newlywed Cookbook!). Feel free to double or triple the recipe. 

 

2 lobster tails (about 6–8 ounces each)

1⁄3 cup fresh lemon juice

1 tablespoon olive oil

1 tablespoon chopped fresh oregano, or 1 teaspoon dried

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1. Using sharp scissors, cut away the thin under-tissue of lobster tails, exposing the meat. Place a skewer through the back, just below the shell, to prevent tails from curling up during cooking. Place tails on a foil-lined baking sheet and set aside.

2. In a medium bowl, whisk together lemon juice, olive oil, oregano, paprika, salt, and pepper. Brush mixture over prepared lobster tails.

3. Preheat broiler.

4. Broil tails, 5 inches from heat source, 5 minutes per side, or until bright red and cooked through.

Serves 2
 

Lobster-Corn Risotto

An excellent combination—the rich taste of lobster balanced with the sweetness of corn. Sherry is added at the end to bring out the different flavors, while adding a fresh taste of its own.

2 teaspoons olive or vegetable oil

2 shallots, minced

2 garlic cloves, minced

1 1⁄2 cups uncooked Arborio (short grain) rice

5 cups chicken broth

1 pound cooked lobster meat, cut into 1-inch pieces

2 cups fresh cob corn (about 4 ears)

1⁄4 cup chopped fresh Italian parsley

2 tablespoons grated Parmesan or Romano cheese

2 tablespoons sherry wine

1⁄2 teaspoon salt

1⁄4 teaspoon ground black pepper

1. Heat oil in a large saucepan over medium heat. Add shallots and garlic and sauté 2 minutes. Add rice and cook 3 minutes, or until translucent, stirring constantly.

2. Add 1⁄2 cup of the chicken broth and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1⁄2 cup at a time, waiting until liquid is absorbed before adding the next 1⁄2 cup (risotto takes about 20 minutes to cook from the time the first liquid is added).

3. Fold in lobster and remaining ingredients. Simmer 2 minutes to heat through. Spoon risotto into shallow bowls and serve hot.

 
Serves 4


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