Lobster (2 cups) Leftover--Any good recipes?

[jliah]

I wondered if anyone might have some good suggestions on what to do with about 2 cups of leftover lobster. (We had a great 2-for-1 special at our store today.) Would someone have a good recipe to share?

The only thing I've thought of so far is maybe adding it to Fettucini Alfredo. This certainly isn't low fat, but I may do it if I don't get any better ideas.

Thanks a lot!

[Laura]

This recipe is wonderful. I don't know that you would have to have the shells to add to the flavor of the sauce. I used a cheap champagne (Andres) and it was wonderful.

I use wonton wrappers and twist them into a bow for nicer presentation. I also omit the fennel simply because I am not a big fan. I used lobster tails(2) and couldn't tell the difference.
Lobster Crisps w/champagne dill sauce
5 tablespoons butter, room temperature
6 gyoza (potsticker) wrappers*
1 1 1/2- to 1 3/4-pound live lobster

2 cups extra-dry Champagne
2 cups water
1/3 cup chopped shallots
1 teaspoon tomato paste
1/4 cup whipping cream

3/4 cup thin strips fresh fennel bulb
3/4 cup thin strips peeled carrots
3/4 cup thinly sliced leek (white and pale green parts only)
4 teaspoons chopped fresh dill

*Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers.

Preheat oven to 350°F. Melt 1 tablespoon butter in small saucepan. Brush gyoza on both sides with butter. Arrange on baking sheet. Bake until golden, about 8 minutes. Cool; wrap crisps airtight.

Cook lobster in large pot of boiling salted water until just cooked through, about 8 minutes. Transfer lobster to large bowl. Let stand 15 minutes. Working over bowl to catch juices, twist lobster tails and claws from body. Crack shells and carefully remove lobster meat. Cover and refrigerate lobster meat.

Place all lobster shells and juices in large saucepan. Add Champagne, 2 cups water, shallots and tomato paste. Simmer until liquid is reduced to 1 cup, about 1 hour. Strain liquid; return to same pan. Add cream; simmer until sauce is reduced to 1/3 cup, about 6 minutes. (Crisps, lobster and sauce can be prepared 1 day ahead. Store crisps at room temperature. Cover and refrigerate sauce.)

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add fennel and carrots; sauté 3 minutes. Add leek and sauté until vegetables are crisp-tender, about 2 minutes. Cut lobster tail crosswise into 8 medallions. Add all lobster to skillet. Cover; cook just until heated through, about 2 minutes. Mix in 2 teaspoons dill. Season with salt and pepper.

Rewarm sauce over low heat. Whisk in 2 tablespoons butter and 2 teaspoons dill. Season with salt and pepper.

Arrange crisps, lobster, and vegetable mixture on 2 plates. Spoon sauce over.

Serves 2.


Bon Appétit
February 1999

[jliah]

Laura, that sounds heavenly. I may try this. Thanks so much!

[bijoux22]

I've never managed to have any leftover lobster. I have no self-control with lobster, but always have a clean plate!

[julia]

How about lobster chowder?