I’m lucky enough to have the opportunity to go to Cape Cod, Massachusetts . I’ve gone almost every year since I was born. I’ve grown up with fresh seafood and arguably the best New England clam chowder, so when I realized I’d be heading to the Cape, this idea formed. Lobster 3-ways.
I used 3 Chick Lobsters- normally 3/4 to 1-1/4 lbs.
1 stick Kerry Gold Salted Irish Butter(used throughout)
Split top Rolls
4 tbsp All Purpose Flour
16 oz Heavy cream
2 oz Light Cream
6 oz Mild Cheddar, grated
3 oz Havarti, grated
1 lb pasta
1 tbsp garlic powder
1 tbsp ground mustard
1 tbsp ground pepper(white if available)
1 tbsp Franks Red Hot-sauce
Panko bread crumbs(optional)
Salt to taste
Steam lobsters till cooked. Boiling water, steamer, and cook based on weight. 3/4-1lb 8 minutes 1 to 1-1/2 10 minutes.
Drawn/clarified butter- melt butter in small sauce pan, once liquid, skim the top of white foamy parts.
Classic lobster is shelled post steaming. Tail, claws and knuckles are then cut up and dipped in butter to your liking.
Lobster Roll- toast split top bun, in my case a brioche split top roll. In small bowl, toss claw and knuckle meat with warm drawn butter, and place in roll, top with chives as garnish.
Lobster Mac and Cheese- this takes actual cooking vs the other two recipes. Cook pasta of choice to al dente and set aside, I used cavatapi. In large pot melt 4 tbsps of butter. Once melted, add 4 tbsps of flour, combine, and cook for 2-3 minutes on medium heat. Once raw flour is cooked out, slowly add Heavy Cream and stir constantly. Once heavy cream is added, add light cream, until a smooth béchamel sauce is formed. Add Garlic, Mustard, Pepper, Hot Sauce and combine. Add grated cheese, 1 handful at a time. Mix and make sure cheese is thoroughly incorporated before adding more. Salt to taste once all cheese is combined. Add your pasta choice to your cheese sauce and stir to combine. Add chopped lobster tail and claw and combine. For added texture, feel free to top with chive or toasted panko bread crumbs.
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