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On this episode of Cooking with Joe Tuna, we're seeing red - it's all about Lobsters! You'll be squealing like a lobster in a hotpot after tasting Joe's Lobster Meat Appetizer and Lobster Fra Diavalo recipes.
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Lobster Fra Diavalo
- 1 and 1/2 pound lobster
- 4 cloves of garlic, chopped
- 1/2 cup of EVOO
- 1 pound of mussels
- 1 dozen little neck clams
- 1/2 cup white wine
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 tablespoon cayenne pepper
- 1 teaspoon red pepper
- 16-20 ounces of tomato sauce (homemade or store-bought)
Break the lobster into pieces. Remove the tail and cut into four pieces, once down the center length wise and once cross wise. Remove the claw and arm from the body and break the arm away from the claw. Cover the claw and arm pieces with a thick cloth towel and whack a few times with a rolling pin or the side of a large knife. This just exposes the meat and makes it easer to cook and get at the meat once it is cooked. Remove the outer shell from the body part that is left by peeling it off of the body. Remove the feathery gills from both sides. Cut the body piece length wise down the center from the top so you have two sides with the long legs on either piece. There is meat in that body piece.
In a large heated pot add the evoo and garlic. Next comes the lobster, clams and mussels. Stir from the bottom and then add the basil, oregano, cayenne, red pepper, and white wine. Mix and cover. Allow to sit for 4-5 minutes. Add the sauce. Bring to a simmer and when your clams and mussels are all opened, you are ready to serve. Serve with Spaghetti and it should feed four.
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Lobster Meat Appetizer
- one, 1/2 pound lobster
- 1 Granny Smith Apple
- 1 ripe avocado
Put the lobster in a pot with about 1 inch of water and a tight fitting lid. You can add a pinch of salt to the water and squeeze in the juice of ½ lemon. Allow to cook fully for about 10-12 minutes, remove from heat and allow to sit for 10 minutes more with the lid on securely. Allow to cool. Remove the claws and the tail. The rest of the body need not be discarded. Put in a freezer bag and the next time you make a seafood dish you can add the unused parts of the lobster. Remove the tail meat and the claw meat from the shells when the meat is cool. Some full service fish counters will provide this service, so by all means, ask. Take the tail meat and claw meat an slice medallions with the tail and slice the claw into thin slices as well. Slice your Granny Smith Apple into thin wedges and do the same with your avocado. I like to serve these on a bed of red leaf lettuce or Romaine lettuce and then assemble the slices 1 slice apple, one slice lobster, one slice avocado. There should be enough lobster to make appetizers for four people. After you assemble the lobster, apple and avocado on the bed of lettuce, you can apply a line of basil/walnut/pine nut pesto down the center of the assembled apple, avocado and lobster. Add 2 cherry or grape tomatoes for color to the plate. You can serve this family style or on a platter. If you serve it on a platter, just add more cherry or grape tomatoes for color.
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Basil/Walnut/Pine nut Pesto
- 1/2 cup of cleaned basil
- 2 ounces of pine nuts
- 1 ounce of walnuts
- 3 cloves of garlic
- Salt and Pepper
- Extra Virgin Olive Oil
Place basil, pine nuts, walnuts, garlic, salt and pepper in a blender or food processor. Add a little olive oil and start the machine with the lid firmly in place. Add olive oil until it is a creamy consistency. If you have extra you can save it for later in the refrigerator or even the freezer. Heat in a sauté pan and add some pasta and you have another great meal.
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