Lobster!: 55 Fresh and Simple Recipes for Everyday Eating

Lobster!: 55 Fresh and Simple Recipes for Everyday Eating

Brooke Dojny

Language: English

Pages: 144

ISBN: 160342962X

Format: PDF / Kindle (mobi) / ePub

Put on your bib and crack open this collection of 55 mouthwatering lobster recipes. Brooke Dojny provides extraordinary renditions of classics like steamed lobster, lobster bisque, and lobster rolls, as well as inventive new dishes that bring lobster where it’s never been before. Dig into Lobster and Red Bliss Hash, Lobster and Arugula Pizza, and Lobster and Pea Shoot Salad in Toast Cups. Dojny even includes recipes for sides and desserts to round out your lobster meal. Bring your appetite because this is going to be tasty. 












market at the wholesaler in Deer Isle. “But our best day ever was a couple of years ago, when my sister Sharlene was working with us,” says Patrick. “That day the three of us took almost 800 lobsters.” “And Sharlene ­banded every single one of them,” Bill smiles, with just a modest Yankee hint of fraternal pride. chowders and stews 51 Rhode Island Red Lobster Stew 5 tablespoons plus 2 teaspoons olive oil 2 large garlic cloves, thinly sliced 2 jalapeño peppers, minced, including seeds (see

remove the meat (see chart, page 15) or buy picked-out meat. Classic Lobster Rolls continue on the next page Rolls, Tacos, Pizzas, and Sandwiches 93 Hot Lobster Roll 6 tablespoons butter 4 top-split hot dog rolls 2 cups cooked lobster meat, cut or torn into 1- to 2-inch pieces (about 10 ounces) (see Note) Lemon wedges for garnish 4 servings Sometimes called a Connecticut-style roll, this sandwich is nothing more than hefty chunks of butter-drenched lobster meat heaped into a top-split bun.

lime zest and juice, and cilantro. Use a large fork or a potato masher to coarsely mash the avocado, leaving some chunks visible. Season with salt and pepper to taste. (Can be made up to 2 hours ahead. If held any longer the avocado will darken.) 2 To make the quesadillas, toss the cheese and lobster together in a bowl. Place four tortillas on a work surface and divide the lobster mixture among them, spreading it out evenly. Top each with a second tortilla, pressing together firmly. 3 Heat

this is mine. It has nice celery crunch, just enough onion, and a pleasing hint of sweetness from the pickle juice. I love the flavor and color provided by chopped hard-boiled eggs, but omit them if you prefer. To dress up the salad, present it on a bed of lettuce and garnish with tomato wedges and/or sliced radishes. 1 Place the eggs in a small saucepan and cover with cold water. Bring to a rolling boil, cover, remove from the heat, and let stand for 10 minutes. Drain the eggs and run under

Dorie’s recipes are always spot-on, and her tips, such as this instruction to roll the soft dough inside a sealed plastic bag, are invaluable. The cookies are rich but not too sweet and are great with a platter of summer fruits. 1 Dissolve the coffee powder in the boiling water and set aside to cool. 2 In a food processor, combine the butter, sugar, and salt, and process until very smooth and well blended. Add the vanilla and coffee and pulse several times to combine. Add the flour and

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