Be the first to This recipe uses some vegetables that are not normally consumed in a cooked form. Lobster, red potatoes, cucumbers, tomatoes, and endive make a delightfully different seafood dish.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 6 new red potatoes, peeled and quartered
- 1/2 cup (1 stick) unsalted butter
- 3 large shallots, finely diced (3/4 cup)
- 2 lobsters (1-1/2 pounds each), cut into 8 pieces each
- 1 hothouse cucumber, peeled (see note)
- 4 medium-size leeks, well rinsed, dried, and cut into julienne
- 3 large or 6 medium-size plum tomatoes, seeded and cut into small dice
- 3 medium-size Belgian endives, leaves separated, rinsed, and patted dry
- 1/4 cup chopped fresh dill
- 3 tablespoons snipped fresh chives
- Grated zest of 2 oranges
- Freshly ground black pepper, to taste
Preparation:
Cook the new potatoes in boiling salted water until tender. Drain and reserve.
Melt the butter in a large heavy casserole over low heat. Increase the heat to medium-low and add the shallots and lobster pieces, leaving any coral or roe in the lobster. Saute quickly, turning the lobster occasionally with a wooden spoon, until the shells turn red. Remove from heat.
Using a small melon baller, cut about 1-1/2 cups balls from the cucumber, avoiding the seeds. Add the cucumber balls and leeks to the lobster. Cook covered 10 minutes over low heat, stirring once.
Add the potatoes, tomatoes, endives, dill, and 2 tablespoons of the chives. Toss to combine and cook covered another 5 minutes. Remove from heat.
Add the orange zest and season generously with pepper. Toss to combine.
Spoon onto a large platter and garnish with the remaining 1 tablespoon chives. Serve immediately with wooden serving utensils.
Yield: 4 servings
Note: Hothouse cucumbers are also called English cucumbers. They are a long, thin variety, and often come wrapped in clear plastic.
Source: Nicole Routhier's Fruit Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
Melt the butter in a large heavy casserole over low heat. Increase the heat to medium-low and add the shallots and lobster pieces, leaving any coral or roe in the lobster. Saute quickly, turning the lobster occasionally with a wooden spoon, until the shells turn red. Remove from heat.
Using a small melon baller, cut about 1-1/2 cups balls from the cucumber, avoiding the seeds. Add the cucumber balls and leeks to the lobster. Cook covered 10 minutes over low heat, stirring once.
Add the potatoes, tomatoes, endives, dill, and 2 tablespoons of the chives. Toss to combine and cook covered another 5 minutes. Remove from heat.
Add the orange zest and season generously with pepper. Toss to combine.
Spoon onto a large platter and garnish with the remaining 1 tablespoon chives. Serve immediately with wooden serving utensils.
Yield: 4 servings
Note: Hothouse cucumbers are also called English cucumbers. They are a long, thin variety, and often come wrapped in clear plastic.
Source: Nicole Routhier's Fruit Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
