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1 lb. raw fresh or frozen lobster meat, thawed and cut into 3⁄4″ pieces 1⁄8 tsp. freshly grated nutmeg Kosher salt and freshly ground black pepper, to taste
"Fresh lobster (not frozen claw meat), a good brioche or potato hot dog roll and lots of butter for warming," is essential, he tells me. ... Related: 52 Decadent Lobster Recipes to Indulge In.
In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry.
Discard the tomalley (the soft green paste found in the body cavity), any roe and shells (or save for another use). Cut the meat into 1/2 inch pieces. Add the mayonnaise, sliced basil leaves and ¼ teaspoon black pepper to the onion mixture and whisk together to combine. Add the lobster meat and gently stir together the salad.
Dice the tomatoes. Chop the jalapeno, onion and tarragon. Place into blender. Add the clam juice, celery salt and lemon. Blend until smooth. Place ice in a glass.
Note: Buy cooked lobster meat or steam three 1-pound lobsters and pick out the meat. If top-split hot dog buns aren’t available, use conventional hot dog rolls, grilling the crusty top and bottom, not the interior. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.
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