They’re pink, they’re luscious, they’re expensive. What could better say "love" than lobsters? OK, maybe diamonds. But when it comes to food to make the heart beat faster, almost nothing beats this coveted crustacean. Ed Brown, executive chef of the noted Sea Grill restaurant at Rockefeller Center in New York City, was invited on the “Today” show to demonstrate his succulent lobster dishes. Here are the recipes.
Lobster a la Plancha, Sweet Garlic Sauce and Spaghetti SquashEd Brown
For the lobster:
Remove claws and knuckles, cook fully (by steaming or in boiling water) and set aside in refrigerator. Cook the tails separately for only 5 minutes, chill and split centrally, resulting in 4 halves.
In a medium non-stick sauté pan at medium heat melt butter until sizzling, add blanched lobster meat (in shell), meat side facing down. Increase heat to medium-high and cook about 3 minutes each side. Season at the end of this step.
For the sauce:
Pre-heat oven to 300 degrees F. In a small, ovenproof pot, place garlic cut side down. Add olive oil, thyme, chili and salt. Cover with foil and place in oven for 30 to 40 minutes until very tender.
When done, let garlic cool to the touch, then squeeze cloves from skin, leaving clean roasted garlic.
In a small, non-reactive saucepan heat cream on medium-high until simmering. Add roast garlic and simmer for 2 minutes.
Put contents of saucepan into a blender and process to a very smooth sauce. Season with salt and pepper, and keep warm.
For the squash:
Preheat oven to 375 degrees F. Place squash on a baking pan, cut side down. Pour water around squash and cover with foil. Bake in oven till tender (about 30 minutes).
When squash has cooled enough to handle, scrape squash from skin with a fork. It will come out stringy.
In a medium, non-reactive sauté pan on medium heat add all ingredients and cook together for about 5 minutes. Season with salt and pepper.
Place 2 tablespoons of squash in each of 4 bowls. Place lobster on top with meat side up, spoon sauce around.
Creamy Lobster Risotto With Wild Mushrooms and BaconEd Brown
For the lobster:
Cook (by steaming or in boiling water). Remove shell and cut into large pieces.
For the mushrooms:
In a medium sauté pan on medium-high heat melt oil and butter together with bacon. When fat is sizzling, add mushrooms and cook, moving infrequently, for about 3 to 4 minutes. Add shallots, herbs, salt and pepper, and remove to a flat plate. Set aside and do not refrigerate.
For the risotto:
In a non-reactive medium saucepan heat oil on medium fire, add onion and sweat gently without color until translucent. Add rice and cook while stirring for 1 minute. Add wine and bring to simmer while stirring. Add stock 1/4 cup at a time, stirring constantly until rice is tender (may not use all). Add lobster in last 2 minutes of cooking to heat. Remove from the heat, add butter and cheese. Mix well.
Divide the risotto equally on 4 plates, top with mushroom mixture.