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50 Shades of Lobster

Ok well we're only going to list our top 5, but there are seemingly endless things one can do with a lobster. This summer has been the summer of the lobster for us with trips to Maine, Rhode Island and the majority of our summer spent on the East end of Long Island. While lobsters have become less abundant in the Long Island Sound due to global warming (topic for another post), we've still managed to feast on our fair share this season. From a health standpoint, lobster is low in calories and fat and high in protein, vitamins and minerals. One cup of lobster cooked (boiled/steamed) contains only about 130 calories and 0.84 g of total fat. It's a good source of protein, containing 28 grams (16%) of the recommended daily allowance (RDA). Vitamin-wise, one cup has a very healthy amount of B vitamins: 17% of the RDA of niacin, 13% of the RDA of vitamin B-6 and 9% of the RDA of vitamin B-12. B vitamins are vital to healthy skin maintenance, metabolism, neurological function and red blood cell formation.  Vitamin E, a powerful antioxidant and one of the 4 key ingredients in our proprietary EcoSun Complex is also found in lobster.  10% of the RDA of vitamin E is in one cup of lobster, which is crucial to vitamin A and C absorption. From a mineral perspective - and minerals are clearly up our alley - lobster has a significant amount of phosphorous, magnesium, potassium and zinc, offering 21%, 15%, 7% and 5% of the RDA, respectively.  These minerals aid in bone health, cell function, glucose regulation, energy production and neurological health.  However, with the good, there comes the bad. The downside: lobster is very high in cholesterol (3 oz has 65 mg of cholesterol) and sodium (one cup has 31% of the RDA). We recommend skipping the drawn butter and salt, opting for fresh squeezed lemon juice instead and as with anything, moderation is key. This summer, these are the most interesting and tasty recipes we've tried yet. Get your crackers a cracking and BON APPÉTIT! Slide1   1. Grilled Lobster with Garlic-Parsley Butter

8 tbsp. unsalted butter, softened 2 tbsp. finely chopped parsley 1½ tsp. crushed red chile flakes 4 cloves garlic, finely chopped Zest of 1 lemon Kosher salt and freshly ground black pepper, to taste 1 live lobster (about 1 to 1½ lb.) ¼ olive oil

1. Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more. Serves 1-2

2Lobster Grilled Cheese
2 small lobster tails, (about ¾ ounce each) grilled or poached 3 tablespoon compound butter 2 soft buns (like hoagie style), sliced almost all the way through horizontally 4 slices fontina or white cheddar cheese Compound Butter ½ cup butter at room temperature 1 small clove garlic, minced 1 small shallot minced ¼ cup flat leaf parsley, minced ¼ teaspoon red pepper flakes pinch of salt
Remove the meat from the cooked lobster tail, discard the shell. In a small bowl, mix together the ingredients of the compound butter until they are well combined. Spread ½ a tablespoon of butter over the insides of each bun. Reserve the remaining 2 tablespoons. On the insides of the buttered bread layer the meat of the lobster and the fontina cheese. Melt the remaining butter in a non-stick pan and cook the sandwiches over low heat until they are golden brown on both sides and the cheese has melted. Slice each sandwich in half and serve hot. Serves 2.
3. Lobster Salad with Grapefruit & Avocado

1 grapefruit, peeled and segmented with a knife, juices caught and reserved

2 1/2 Tbs. champagne vinegar

Salt and freshly ground pepper

2 tsp. minced shallot

5 tsp. minced fresh chives

3 1/2 Tbs. extra-virgin olive oil

1 1/2 lb. (750 g.) cooked lobster meat, picked over for shell fragments

2-2 1/2 cups (2-3 oz./60-90 g.) mixed baby salad greens

1 avocado, pitted, peeled and sliced

In a large bowl, whisk together 2 teaspoons of the reserved grapefruit juice, 2 tablespoons of the vinegar, 1/2 teaspoon each salt and pepper, the shallot, and 3 teaspoons of the chives. Add 2 tablespoons of the oil in a thin stream, whisking constantly until the dressing is smooth. Add the lobster meat and turn gently until well coated.

 Divide the greens among individual plates or shallow bowls. Arrange the grapefruit segments on the greens. Top with the lobster mixture and then with the avocado. Add the remaining 1/2 tablespoons oil and remaining 1/2 tablespoon vinegar to the bowl, mix well and drizzle over the salads. Garnish with the remaining 2 teaspoons chives and serve. Serves 6-8.

4. Lobster and Corn Grilled Pizza

2 ears corn, husked 3 tablespoons olive oil, divided Kosher salt to taste 1/4 cup (1/2 stick) unsalted butter 1 cup Crushed Tomato Sauce 2 tablespoons crème fraîche 1/4 cup uncooked grits or polenta, for rolling the dough 1 ball prepared pizza dough, at room temperature 4 ounces St. Andre cheese (a triple crème cheese) 1 cup cooked lobster meat 4 fresh chives, thinly sliced Freshly ground black pepper to taste
For Gas Grills: Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium. Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, andor cheese.
Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
Remove from the grill, garnish, and season as directed. Slice and serve immediately.
For Charcoal Grills: Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450 degrees F inside the grill), move them all to one side of the grill.
Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat-over the side without briquettes-on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, andor cheese.
Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
Remove from the grill, garnish, and season as directed. Slice and serve immediately.
5. Lobster Roll Kosher salt 3 1 1/4-pound live lobsters 1 celery stalk, finely chopped 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh chives 2–3 tablespoons mayonnaise Freshly ground black pepper 6 New England–style split-top hot dog buns 2 tablespoons unsalted butter, room temperature Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool. Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired. Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture. DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.

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