Lobster Sophia Recipe
Fresh lobster, cherry tomatoes, fire-roasted corn, artichokes, Calabrian peppers, tossed in fresh mint butter.
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Ingredients
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Seafood
Vegetables
Herbs and Spices
Condiments
Method
Preparing Lobster
- 1
Boil the Lobster
Fill a large pot with water, add salt, and bring to a rolling boil. Carefully add the lobsters, cover the pot, and boil for about 8-10 minutes for each lobster until they are bright red and cooked through.
- 2
Cool and Chop
Remove the lobsters from the pot and let them cool. Once cool, remove the meat from the claws and tails, chop into bite-sized pieces.
Preparing the Vegetables
- 3
Cook the Corn
If using frozen fire-roasted corn, thaw it in a microwave. If using fresh, grill or roast the corn until charred and then cut the kernels off the cob.
- 4
Prepare the Other Vegetables
Chop the cherry tomatoes in half, drain and chop the artichokes, and finely chop the Calabrian peppers.
Making the Mint Butter
- 5
Melt the Butter
In a small saucepan over low heat, melt the stick of butter. Once melted, add the chopped fresh mint, salt, and black pepper. Stir until well combined.
Combining Ingredients
- 6
Mix Everything Together
In a large mixing bowl, combine the chopped lobster meat, cherry tomatoes, fire-roasted corn, artichokes, and Calabrian peppers. Drizzle the mint butter over the mixture and toss gently to coat all ingredients.
Serving
- 7
Plate and Serve
Serve the Lobster Sophia warm, garnished with additional fresh mint if desired.