Lobster " 3 Way " Recipe

Cook and Reserve Lobster

Bring a large pot of salted water to a rolling boil. Plunge the live lobsters headfirst into boiling water and cook for 8 minutes for 1.25–1.5 lb lobsters. Immediately transfer to an ice bath to stop cooking. When cool, remove the tail meat and claws. Reserve 4 claws intact for tempura and reserve tail meat (coarsely chopped) to fold into tortellini filling or to scatter over tortellini. Strain and reserve 1 cup of the lobster cooking liquid.

Prepare Tempura Claw

Pat the reserved claws dry with paper towel. Warm 1.5–2 cups neutral oil to 350°F (175°C) in a heavy pot (use thermometer). In a bowl, whisk together all-purpose flour, rice flour and salt. Add cold sparkling water and a few ice cubes to keep batter very cold and whisk briefly—do not overmix: a few lumps are fine. Dust each claw lightly with flour, dip into batter, then carefully lower into hot oil and fry until pale golden and crisp, 1.5–2.5 minutes. Remove to a rack lined with paper towel; keep warm in a low oven (200°F/95°C) if needed.

Reserve any small pieces of claw meat removed when shelling; these can be warmed with butter for garnish.

Preheat oven to 250°F (120°C). In a shallow baking dish, combine tomatoes, sliced garlic, thyme, olive oil, sugar, salt and pepper. Toss to coat, arranging tomatoes cut-side up if halved. Roast low and slow until tomatoes are very soft, concentrated and slightly wrinkled, about 1.5–2 hours. Remove garlic if you prefer less intensity. Let cool slightly and keep warm at room temperature; reserve oils from the dish for finishing.

Bring a pot of salted water to a gentle boil. Cook fresh tortellini according to package or until al dente (usually 2–4 minutes). Reserve 1/2 cup pasta cooking water before draining.

In a skillet over medium heat, melt the butter, add cream and bring to a gentle simmer. Stir in grated Parmigiano-Reggiano, salt and pepper. Add cooked tortellini and a splash of reserved pasta water to loosen the sauce. Gently toss to coat. If you have reserved chopped lobster tail meat, fold it into the tortellini now to warm through (30–60 seconds). Keep warm.

Preheat broiler. Brush ciabatta slices lightly with olive oil and optional softened butter. Broil or toast until golden and crisp, 1–2 minutes per side depending on broiler. Rub each slice with the halved garlic clove for a subtle garlic note. Keep warm.

Make Gastrique

In a small heavy saucepan, sprinkle the sugar in an even layer and heat over medium without stirring until it begins to melt at the edges. Carefully swirl the pan occasionally until sugar reaches an amber caramel color (watch closely to prevent burning). Remove from heat and carefully add red wine vinegar and 2 tablespoons water (mixture will steam/vaporize). Return to low heat and stir to incorporate. Add 1 tablespoon cold butter to finish and whisk until glossy. Taste and adjust with pinch of salt. If desired, thin with a tablespoon or two of the reserved lobster cooking liquid for a seafood linkage. Set aside and keep warm.

Make Basil Oil

Blanch basil leaves in boiling water for 10 seconds, shock in ice water, then squeeze dry. In a blender or using an immersion blender, combine blanched basil, neutral oil and 1/4 tsp salt; blend until smooth and bright green. Strain through a fine sieve or cheesecloth, pressing to extract oil. Chill briefly to set color; keep at room temperature before plating so it doesn’t solidify.

Warm plates. Spoon a small pool (1–2 tbs) of gastrique on each plate and drizzle basil oil around (use a squeeze bottle or spoon for control). Place 4–6 tortellini in the center, spoon a few confit tomatoes beside them with some of the confit oil, and arrange 2 ciabatta crostini leaning at an angle. Top one crostini or a small spoonful of tortellini with a tempura lobster claw (1 per plate) for height and crunch. Scatter reserved lobster tail pieces or warmed claw meat as garnish.

Finish with microgreens or baby basil, a light dusting of lemon zest, sea salt flakes and freshly ground black pepper. If desired, drizzle a little more basil oil and a tiny spoon of gastrique over tempura claw to tie flavors. Serve immediately so the tempura remains crisp.