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    Free lobster recipes

      RECIPE TITLE "Frittata with Lobster & Leeks" Author: J. White
    from the book Lobster at Home  copyright © 1998 by J. White

    yields6 persons time-- difficultydifficult

      RECIPE INGREDIENTS

    • 2 live 1-pound chicken lobsters or 2 pounds other live lobsters, or 8 ounces fully cooked lobster meat,
    • 1 medium leek (6 to 7 ounces),
    • 3 tablespoons olive oil,
    • 8 large eggs,
    • 2 tablespoons finely grated Parmigiano-Reggiano (1/2 ounce),
    • 2 sprigs Italian parsley, coarsely chopped (1 tablespoon),
    • kosher or sea salt
    • freshly ground black pepper.

      RECIPE METHOD

    1. 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.
    2. Preheat the oven to 450°F.
    3. 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.
    4. 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 a bit.
    5. 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).
    6. 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.)

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    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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