RECIPE TITLE "Frittata with Lobster & Leeks" Author: J. White
the book Lobster at Home copyright © 1998 by J. White
- 2 live 1-pound
chicken lobsters or 2 pounds other live lobsters, or 8 ounces fully cooked
- 1 medium leek (6 to 7 ounces),
- 3 tablespoons olive oil,
- 2 tablespoons finely grated Parmigiano-Reggiano (1/2 ounce),
- 2 sprigs Italian parsley, coarsely chopped (1 tablespoon),
- kosher or sea
- freshly ground black pepper.
- If using live lobsters,
steam or boil them. Let cool at room temperature. Use a cleaver to crack
and remove the meat from the claws, knuckles and tails. Remove the cartilage
from the claws and the intestine from the tail of the cooked meat. Freeze
the carcass for future use. Cut the meat into 1/2-inch chunks. Add the
tomalley to the meat. If there is any roe, finely chop it and add it to
the meat as well. Cover and refrigerate.
- Preheat the oven
- Remove the tough
outer leaves of the leek, as well as the dark green tips. Cut the leek
in half lengthwise and then cut straight across about 1/3 inch wide. Soak
the leek in water to remove any dirt or grit, then drain thoroughly.
- Heat a small sauté
pan (6 inches) over medium heat and add the leek with 1 tablespoon olive
oil. Simmer for about 10 minutes until tender. Set aside and let cool
- Break the eggs into
a large mixing bowl. Add the cheese and whip the eggs to a smooth batter.
Stir in lobster, leek and parsley. Season to taste with salt and pepper
(about 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Heat a 9- or 10-inch
sauté pan over medium-high heat. When the pan is hot, add the remaining
2 tablespoons of olive oil. Pour in the batter, using a wooden spoon to
distribute the lobster meat evenly through the frittata. Cook for 1 minute
until the edge begins to set. Place the frittata in the hot oven and bake
for about 8 minutes: The top should be lightly browned and the eggs should
be firmly set. Remove from the oven and invert a plate over the top of
the pan. Quickly but carefully turn the frittata over onto the plate.
If you are going to serve it hot, let it sit at least 1 minute before
cutting it into wedges. If not, let the frittata cool to room temperature.
Cut into wedges just before serving.
(Frittata is a unique Italian egg dish that resembles something between
an omelet and a quiche with no crust. It is tasty, easy to make and versatile.
Frittata can be served hot, cold or at room temperature. It can be cut
into small wedges and served as part of an antipasto or cut into larger
wedges and served as a main dish. For a wonderful light lunch or supper,
serve a warm wedge of this lobster frittata with a few fried potatoes
and a tossed green salad.)
|Lobster at Home
If you are the sort of cook who blanches when fresh, troll-caught king salmon costs more than $8 a pound, you're going to want to own a copy of Boston restaurateur Jasper White's Lobster at Home on the day you tumble for one or two of these shellfish kings in your local market. Lobster may well be relatively inexpensive in some parts of the country, but at anything from $9.99 to $13.99 a pound in cities where the delicious beasts from the deep must be flown in, well, a cook is likely to think twice about the purchase. For about $15, you get four ounces of actual edible lobster. To tread in such waters without an appropriate guide is, at best, foolhardy. Thank goodness for Jasper White.
Lobster at Home is the most comprehensive book available on the subject of selecting, cooking, and eating lobster. With this book in hand, you will know how to find and buy the best possible lobster for your money. And then, with a lobster at home scuttling across the kitchen counter, you will know what do with the beast, how to dispatch it, and a world of variations on how to cook it. Knowing what to do is an important issue when half the recipes in the book seem to start out asking for $30 worth of lobster. There are no recipes that call for anything resembling Lobster Helper.
White's enthusiasm for lobster is infectious, and his collection of recipes that rely either on lobster meat or broth, or enhance the experience of eating it, are nothing short of delicious. It will probably always remain something of a special-occasion treat for anyone who doesn't grow up in or marry into a lobster-fishing family. The special nature of this food demands the careful and creative handling espoused by Jasper White. If you ever buy and serve lobster, use this book. --Schuyler Ingle
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Vintage photos of tall ships and scenes from New England's seafaring past are interspersed with the recipes, and sidebars--on such topics as the role of fishing in Colonial America, how to prepare a classic clambake, and the lobster's peculiar culinary history--make this not only a great cookbook for anyone who loves seafood but also a perfect sourvenir of Mystic Seaport. More info
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From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
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Meals that are naturally delicious, low-fat,. and diabetes-friendly!
. Naturally low in fat and packed with protein and. healthy omega-3 fats, seafood is a perfect choice for. fresh meals that fit well into a diabetes meal plan.. Unfortunately, most seafood cookbooks on the market. take what�s naturally a healthy ingredient and add heavy. cream sauces, fatty oils, or fried batters. The results are. unhealthy meals packed with fat and cholesterol that. could potentially wreck a diabetes self-care plan.. With The Diabetes Seafood Cookbook, author Barbara. Seelig-Brown has put together over 100 meals that. deliver seafood�s nutrition-dense benefits without. skimping on taste. Brown has refined the art of coaxing. delicious meals from healthy ingredients, while keeping. the process simple and approachable.
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Don Hubbard's Neptune's Table is an impressive collection of unusual and exotic seafood information including over 200 exciting, innovative, delicious recipes, plus preparation instructions that deal with such diverse subjects as cooking and serving octopus; extracting and preparing sea urchin roe; preparing calamari in unexpected ways (and a simple calamari cleaning method); using the shells of shrimp in cooking; cleaning, cooking, and dining on exotics like sea snails, abalone and limpets. Neptune's Table features chapters and recipes for scallops, oysters, crab, lobster, mussels, and most other sea creatures (except fish). Each chapter is introduced by a full-color original gyotaku (nature print) of the subject special created by Hubbard. From Smoked Oysters Wrapped in Bacon, Scallops and Leeks on Linguine, and Baked Potato Stuffed with Avocado and Shrimp to Abalone Rellenos, Crawfish Court Bouillon, and Sea Urchin Roe Omelet, Neptune's Table is a "must" for every seafood lover's culinary reference shelf! -- Midwest Book Review