Try lobster in the kitchen

At one time, lobster was served to inmates at New England prisons. They were plentiful and not very expensive. These days, lobster is considered a delicacy. Surprisingly, I have started to find lobster in the local grocery store.  Not only frozen whole lobsters, but refrigerated lobster tails.

With their availability, I decided to reach into my bag of recipes for ways to prepare lobster. The first is a fancy entree, Lobster Gnocchi with Butter Sauce. The second is the New Orleans way to cook lobster, Cajun Boiled Lobster. Either preparation would be a highlight of your dining week. So gather up your lobsters, and Let’s head to the kitchen!

Lobster Gnocchi with Butter Sauce

There are two ways to make gnocchi. You can either use potatoes, or, as in this recipe, ricotta cheese. This is an elegant dish for all you seafood lovers out there.

2 pounds sheep's milk ricotta, drained overnight in 2 layers cheesecloth

4 large eggs

1/3 cup grated Parmesan cheese

2 tablespoons melted butter

2 teaspoons lemon zest

1/2 teaspoon salt

1 cup all-purpose flour

4 1-pound lobsters, cooked

Butter Sauce

Place drained ricotta in a large bowl. Add eggs, Parmesan, melted butter, lemon zest, and salt; mix well. Using 2 tablespoons, shape dough into oval-shaped dumplings. Place flour in shallow dish and toss each dumpling in flour; shake off excess flour. Bring 2 quarts of salted water to a low simmer over medium-low heat; add dumplings, in batches, and gently simmer 3 to 5 minutes, or until set. Strain; keep warm.

Cut lobster meat into 8 equal sized pieces, keeping claw meat intact. Divide butter sauce into 4 shallow serving bowls. To each bowl, add meat from one lobster. Divide gnocchi evenly among bowls. Toss to coat. Season with salt and pepper, toss again.

Butter Sauce

1/2 vanilla bean

1/4 cup water

4 sticks cold butter, cut into 1/2-inch pieces

1 teaspoon finely chopped tarragon

1/2 teaspoon finely chopped rosemary

1/2 teaspoon finely chopped thyme

1/2 teaspoon finely chopped chives

3/4 teaspoon lemon zest

Creole seasoning to taste

Cut vanilla bean in half lengthwise. Carefully scrape out seeds, using a small knife. Set seeds aside.

Bring water to a boil in a deep saucepan. Remove from heat and add butter, a few pieces at a time, whisking well after each addition. If butter begins to melt more slowly than desired, place sauce-pot back on hot burner for 3 to 5 seconds, whisking well (heat just long enough to increase temperature of sauce slightly, do not overheat.) Remove from heat and continue until all butter has been incorporated and sauce has properly emulsified. Add reserved vanilla seeds, tarragon, rosemary, thyme, chives, and zest, stir well. Taste, adjust seasoning with Creole seasoning.

Cajun Boiled Lobster

Lobster and crawfish are closely related. They have similar anatomy and appearance. So, why not cook lobster like crawfish?

2 1 1/4 pound lobsters

2 gallons water

1/2 cup liquid crab boil

3 cups powdered crab boil

3 bay leaves

2 tablespoons lemon juice

2 lemons, cut in half

Put water in a large pot. Add spices and bring to a boil. Add lobster; cook for 12-15 minutes. (Be careful not to overcook). Serve with melted butter sauce.

Butter Sauce

1 stick butter

Juice of one lemon

1 teaspoon Creole seasoning

1 teaspoon granulated garlic

In a small saucepan, slowly melt butter over medium-low heat. Add remaining ingredients and combine well. Serve warm.

Since lobsters and crawfish are related, they are easily interchangeable in recipes.You will find lobster to be a little sweeter in flavor. Don’t take my word for it. Try some in your kitchen. It’s a great treat.