Whole Roasted Lobster For Two* Recipe

Prepare and roast lobsters

Preheat the oven to 425°F (220°C). Place a large pot of salted water on high heat to bring to a boil (for parboiling lobsters). Using kitchen shears, remove the rubber bands and handle the live lobsters carefully. Once water boils, blanch each lobster 30 seconds to 1 minute to ease handling, then transfer to an ice bath briefly. Split each lobster lengthwise: place lobster belly down on a cutting board, press to expose the underside, then use a heavy chef's knife or cleaver to cut through the head and tail to halve the lobster. Remove the tomalley if desired and reserve shells (chop shells roughly and set aside for the sauce). Pat lobsters dry. In a small saucepan, melt 4 tbs butter with 2 tbs olive oil, add 2 tsp minced garlic and 2 tbsp chopped parsley, warm 30 seconds. Brush the cut lobster flesh with the butter mixture, season with 1 tsp sea salt and 1 tsp black pepper. Place lobster halves on a rimmed baking sheet flesh side up and roast 10–12 minutes until opaque and just cooked through (internal temp ~140°F/60°C). Keep warm.

Finish

When lobsters are out of the oven, squeeze lemon over the flesh and brush with any remaining herb butter. Reserve any cooked lobster meat not used for polpette and tortelli filling for plating.

While lobsters roast, make the smoked vodka sauce. In a medium sauté pan over medium heat, warm 2 tbsp extra virgin olive oil. Add 1 finely chopped shallot and 2 tsp minced garlic and sweat 2–3 minutes until soft and translucent but not browned. Stir in 1 tsp smoked paprika and 2 tbsp tomato paste; cook 1–2 minutes to toast the paste and bloom the paprika.

Add reserved chopped lobster shells to the pan and stir 1 minute. Pour in 2 tbsp dry white wine and 1 oz vodka; carefully flambé the vodka or cook 1–2 minutes until alcohol smell dissipates. Add 1 cup tomato passata and 1 cup stock; bring to a gentle simmer and reduce 8–10 minutes to concentrate flavors.

Strain the sauce through a fine sieve into a clean saucepan, pressing on solids to extract as much flavor as possible; discard shells/solids. Return the strained sauce to low heat, stir in 1 cup heavy cream and season with 1 tsp salt and black pepper to taste. Simmer 3–4 minutes until slightly thickened and velvety. Keep warm; if sauce is too thin, simmer a bit longer or whisk in 1 tsp butter to finish.

Cook polenta

In a medium saucepan bring 3 cups water and 1 tsp salt to a boil. Gradually whisk in 1 cup coarse polenta. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy and polenta pulls away from the sides. Stir in 2 tbsp butter, 1 cup finely grated Parmesan, 1 tsp chili flakes, and 2 egg yolks; incorporate fully. If using 1/2 cup ricotta for a creamier texture, fold it in now.

Cool and form tortelli

Spread the cooked polenta onto a parchment-lined tray to a 1/2-inch thickness. Chill in the refrigerator until fully set, at least 1 hour (can be done ahead). Once set, use a ring mold or knife to cut rounds or squares (approx 2.5–3 inches). Dust work surface with up to 1/2 cup flour. For each piece, place a spoonful of reserved lobster meat (or small dollop of ricotta-polenta mix) in the center, fold and seal edges to form tortelli (press edges with a little egg yolk if needed to help seal). Dust lightly with flour so they don’t stick.

Cook tortelli

Bring a wide pot of salted water to a gentle simmer (not a rolling boil which may break them). Gently drop tortelli in batches and cook 2–3 minutes until heated through and they float. Remove with a slotted spoon, drain well and keep warm on a tray.

Prepare polpette mixture by combining 1 cup cooked lobster meat (finely chopped), 1/2 cup panko breadcrumbs, 1 beaten egg, 2 tbsp grated Parmesan, 1 tsp minced garlic, 1 tsp lemon zest, 1 tbsp chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Mix gently until just combined; do not overwork to keep mixture tender. If mixture is too wet, add additional breadcrumbs 1 tbsp at a time.

Form small meatballs (about 1 inch diameter) with lightly oiled hands. Heat 2 tbs olive oil in a skillet over medium-high heat. Fry polpette in batches, turning to brown all sides, about 3–4 minutes total until golden and just cooked through. Transfer to paper towel-lined plate and keep warm. Optionally finish in the smoked vodka sauce for 1–2 minutes to glaze and infuse flavor before plating.

Warm plates. Spoon a shallow pool of smoked vodka sauce in the center of each plate. Place two polenta tortelli per person on the sauce. Arrange lobster halves (one half per person) alongside and tuck 2–3 lobster polpette onto the plate. Spoon additional warm vodka sauce over polpette and tortelli as desired.

Finish with a drizzle of extra virgin olive oil, a sprinkle of grated Parmesan, chopped parsley or microgreens, and a lemon wedge on the side. Serve immediately.