The last of our summer seafood share arrived at the end of October. Along with the usual smattering of oysters, the final share featured lobster…lots of it! So we invited family to join us for the weekend and I played with Lobster.
Of course the most well known way to enjoy fresh lobster is to simply steam them and serve them with melted butter. However, it had grown cold in our area (steamed lobster feels like summer to me) and I wanted to try new recipes. The first night we grilled, which is one of my favorite ways to enjoy lobster. Simple and delicious. I steamed the rest of the lobsters and reserved the meat and the shells for the rest of the weekend.
On Saturday I made a lobster bisque served over lobster, mussels and swiss chard, and lobster mac and cheese for the kids (OK – I admit we ate the mac and cheese too ).
The idea for the soup came from a meal that my wife Hillery and I enjoyed in Boston a few years ago. It was a wine tasting, and the Chef prepared a bisque which they served over shellfish, corn and Swiss chard. For service they placed small bowls with the fish and vegetables, then poured the bisque at the table. For my version I made a classic bisque, which I then strained to make a smooth cream soup. To make it more of a meal, I added grilled bread, which was perfect for mopping up the last of the soup.
For the mac and cheese, I tried to keep things simple. I usually make it with béchamel sauce, gruyere and cheddar. To this I added lobster meat. The result was delicious, but if I make it again I think I will try to incorporate more lobster flavor into the sauce itself. Nevertheless, the kids enjoyed it, and the adults ate the extras that I had planned for leftovers.
On Sunday, the last day of our mini lobster-fest, Hillery asked for some lighter dishes. Who wouldn’t, after a night of lobster bisque and mac and cheese? I made a version of Nobu’s lobster and watercress salad, from the Nobu West cookbook. I mixed things up by making individual plates, rather than serve it family style.
Finally I made a lobster ravioli. I know ravioli wouldn’t normally be considered light, but I served it with a light fennel and tomato broth which turned out to be one of my favorite recipes of the weekend.