Courtesy of Tablespoon.com
- 12 mussels
- 2 onions, chopped
- 1/2 rocoto pepper, deveined and chopped
- 1/2 cup tomato, diced
- 1 1/2 tablespoon chopped parsley
- 3/4 cup loose corn kernels
- Juice of 3-4 lemons
- 1 tablespoon ground ají amarillo (Peruvian pepper)
- 1 tablespoon oil
- Salt and pepper, to taste
Wash mussels with a brush. Bring them to a boil in a pot of water. Remove them from the pot as soon as they start to open so they don’t over cook. Discard unopened ones. Let cool opened mussels and place half of them on a serving platter.
In a bowl, combine onion, rocoto pepper, tomato, parsley, corn kernels, lemon juice, ají amarillo, oil, salt and pepper. Let rest for 5-10 minutes.
Add 1 tablespoon of the salsa mixture to each mussel. Serve and enjoy!
Originally shared by the Maine Lobster Marketing Collaborative
Not only is this Roasted Maine Lobster/Garlic White Bean Bruschetta recipe flavorful and hearty...
It's also packed with important vitamins and nutrients with vitamin B12, potassium, folate, zinc and more delivered between the yummy main ingredients: Maine lobster and cannellini (white) beans.Makes 24 Servings
- 1 garlic clove, finely chopped
- 1 pinch red pepper flakes
- 1 teaspoon thyme
- 1 teaspoon sage
- 2 cups cannellini beans, cooked
- salt and pepper to taste
- 24 slices country bread, halved, then sliced 1/2-inch thick
- 1 garlic clove, whole
- 3 Maine Lobsters, 1-1/2 pounds each
- 6 quarts water
- 1 Tablespoon salt
- To taste salt and pepper
- 2 shallots, finely chopped
- 2 garlic clove, finely chopped
- 1 Tablespoon fennel seeds, toasted, crushed
- 1 lemon, zest only
- 1/4 teaspoon red pepper flakes
- 2 oz olive oil, extra virgin
- 1 ounce parsley, coarsely chopped
For the Bean Purée:
Place the olive oil, garlic, red pepper flakes, and herbs in a medium sauté pan. Cook over low heat for 5 minutes. Add the beans, salt, and pepper to taste. Cook over medium-low heat for about 5 minutes, or until the flavors meld. Place in a food processor and process until smooth. If the mixture seems dry, add a little water and extra virgin olive oil to achieve a creamy texture. Keep warm.
Meanwhile, grill the bread on both sides. Wipe one side of the bread with the whole garlic, and drizzle with extra virgin olive oil.
To Prep the Maine Lobsters:
In a very large stock pot over high heat, bring the water to a boil and add the salt. Then insert the point of a large knife into the back of each live lobster's shell where the tail meets the body, to humanely kill the Maine Lobsters. Add the Maine Lobsters to the boiling water and blanch for 2 minutes. Remove the Maine Lobsters and drain them.
Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in two whole pieces. Slice into 1/2-inch thick medallions. Combine with olive oil, shallots, chopped garlic, pepper flakes, lemon zest, and crushed fennel seeds in a bowl. Season well with salt and pepper.
To Roast the Maine Lobsters:
Preheat the oven to 450 degrees. When ready to cook, heat a sauté pan in the hot oven. Add the Maine Lobster with some of the oil to the pan, toss, and place back in the oven to finish cooking, tossing periodically. Remove from oven when the Maine Lobster is cooked, 6 to 8 minutes. Add the chopped parsley so it sizzles.
While the Maine Lobster is cooking, spoon the bean purée on the bread. As soon as the Maine Lobster comes out of the oven, top the warm white bean bruschetta with the Maine Lobster and drizzle with a few drops of the parsley oil.
Ready to whip up this flavorful creation in your kitchen? Start by having Live Maine Lobsters delivered directly from our Portland, ME dock to your doorstep.
Courtney is the Executive Chef at Woodford Food & Beverage in Portland, Maine. A graduate of NECI, Loreg has honed her skills in some remarkable kitchens - Cafe Boulud in NY, Hamersly’s Bistro in Boston and Fore St. & Bresca in Portland, ME, to name a few.
- 2 lbs Maine Lobster Meat
- 2 c Corn kernels (3-4 fresh ears) 1 tsp Kosher salt
- 1/2 c Whole milk
- 1 tbs Chopped fresh thyme
- 1 tbs Flour
- 4 eggs
- 1 c Heavy cream
- 2-3 Scrapes of fresh nutmeg Butter: 4 sticks or 16 oz.
- 2 c. Fresh corn kernels ( typically 3-4 ears)
- 1 Tbs. flour
- 1 tsp. Kosher salt
- Mix together in a bowl and set aside
- In a separate bowl mix together
- 4 eggs
- 1/2 c. Whole milk
- 1 c. Heavy cream
- 1 Tbs. chopped fresh thyme
- 2-3 scrapes of fresh nutmeg
- Add wet ingredients to the corn
- Grease a baking dish with 2-3 Tablespoons of butter. Pour mixture into the baking dish and cook in a water bath at 350 degrees for 45-50 minutes.
When the corn pudding is done. Pull out of the water bath to cool slightly while you prepare the lobster.
For the lobster:
- Add the equivalent of two lobsters to a cold sauté pan wide enough to hold the meat in one single layer. Add enough water to come half way up the sides of the meat. Set over medium high flame and add 1/3 -1/2 pound of butter when the water comes to a simmer. We are just warming the meat because it is already cooked and creating an emulsified sauce.
- When the sauce is emulsified and the lobster is warmed through finish with torn basil leaves and a squeeze of lemon. Add salt if needed.
- Spoon lobster and sauce over the corn pudding and serve immediately. Serves 12.
Looking to do something different this holiday season? Try this on for size....
- Perfectly Cooked Lobster Meat (2 lbs)
- Brioche Rolls (8)
- New England Cranberry Chutney
- Our amazing Seafood Stuffing (1lb)
- Stick of butter
- Completely thaw lobster meat and seafood stuffing.
- Brown the inside of the brioche buns on medium heat.
- Sauté stuffing over medium heat, bringing a nice brown and crisp to the stuffing.
- Melt butter in sauce pan.
- Spoon generous portion of chutney on each side of the bun.
- Add stuffing to the bottom bun.
- Add lobster meat over stuffing.
- Drizzle melted butter over lobster meat (just a smidge)
- Place top bun on top and....
Prepare for an experience like no other. The Thanksgiving Day sandwich, re-imagined.
By: Foodness Gracious, sponsored by the Maine Lobster Marketing Collaborative
- 3 cups all purpose flour
- 2 sticks butter, cold
- 1/2 tsp salt
- 1/4 cup plus 3 tbsp ice cold water
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 3 cups chicken or veggie stock
- 1 1/2 cups diced potato
- 2 cups frozen mixed veggies
- 1/2 tsp garlic powder
- 2 tbsp fresh chopped rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream
- 3 cups (1.5 lbs) roughly chopped cooked Maine Lobster meat
- 1 egg, beaten
- Preheat the oven to 400 degree F. Lightly butter an 8 qt size baking dish.
- Place the flour in a large bowl and grate the butter into it.
- Add the salt and gently mix together with your fingers.
- Add the cold water and mix until the dough forms and comes together to form a ball.
- Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge.
- In a large pan melt the butter and whisk in the flour until the mixture starts to turn golden in color.
- Gradually add the stock whisking after each addition and removing any lumps.
- Once all of the stock has been added and the sauce has thickened, add the potatoes and veggies and simmer for 3-4 minutes.
- Add the garlic powder, rosemary, salt, pepper and heavy cream, stir well.
- Gently fold in the cooked lobster to the pot pie filling and transfer to your prepared baking dish.
- Roll the pastry out so it is big enough to cover the baking dish with some hanging over the sides of the dish.
- Tuck the pastry into the sides of the pie dish making sure to allow plenty of pastry to prevent it shrinking as it cooks.
- Trim the edges of the pastry and brush the top of the pot pie with a beaten egg.
- Bake in the oven for 60-65 minutes and the pie is bubbling and golden brown on top.
👉🏼 Check out our Holiday Faves Collection
Upscale your next Taco Tuesday, or any day of the week with this amazing taco recipe starring succulent Maine Lobster.
By: Cooking with Cocktail Rings, sponsored by the Maine Lobster Marketing Collaborative.Serves 4
Ingredients• Vegetable oil, as needed, for frying
• 8 small taco-size corn tortillas
• ½ cup shredded green cabbage
• ½ cup shredded purple cabbage
• ¾ pound cooked claw and knuckle Maine Lobster Meat
• 3 tablespoons unsalted butter
• 2 teaspoons hot sauce of choice
• 2 teaspoons black truffle oil
• 1 medium Haas avocado, pitted, peeled and sliced
Crispy Tortilla Shells
Fill a medium cast-iron skillet with enough oil to reach 1-inch up the sides. Heat oil to 325ºF. Working one at a time, fry the tortillas by folding the tortilla in half and laying one half flat in oil while holding the other half slightly open with tongs until golden brown, about 1 minute. Flip and repeat on the other side so it forms a half-moon shell, continuing to fry until golden brown, about an additional minute. Remove to a wire rack set over a rimmed baking sheet to cool.
Maine Lobster Truffle Filling
Heat a medium saucepot over medium heat add the butter and allow to melt. Stir in the hot sauce and truffle oil then toss with the lobster meat until it’s warmed and set aside. Fill the crispy tacos with shredded green and purple cabbage, lobster meat and slices of avocado. Serve immediately with a side of refried beans and rice if desired.
If preparing using live Maine lobster, check out our helpful guide on how to cook live lobster at home.