This recipe was first performed on “What’s Cooking?” For CT News 12 and available on DVD.
LOBSTER UMIDO (seared, rare lobster with Mediterranean herbs, finished with residual heat.) Serves 2 as entrée, or 4 as appetizer.
2 to 1 ½ # hard-shell North American lobsters, freshly killed, tails sliced in medallions, stomach and gills removed, claws, and head split in half, bodies quartered; place in a colander to drain and reserve all juices separately to mix in just before covering.
1 small head freshest (local, if available) garlic peeled, smashed, finely diced
1/4 - 1/3 t hot red pepper flakes
½ bunch flat leaf parsley, washed, dried, finely chopped
1/4 t dried or 1/2 t fresh oregano
¼ t dried or 1/2 t fresh basil
1 pinch thyme
1 (fresh or dried) bay leaf
2 T capers, pat dry to remove excess vinegar
1 T slivered marinated sun dried tomatoes
1 medium ripe tomato diced coarsely
6 sliced Shitake mushrooms
½ C extra virgin olive oil
½ stick sweet, unsalted butter (1/8 #)
1 C dry (local) wine such as Sauvignon Blanc
optional: fresh grated Parmesano, or Gruyere cheese to garnish at the table
Method: in a wide heavy bottomed 4 Q pan with a tight fitting lid (I prefer Creuset, iron/enamel) over medium flame heat ¼ C olive oil and half the butter (1/16 #) until foaming, but not smoking; add the lobster pieces in one layer (shell side down and without the juices) until the shell turns red but the flesh is still rare, remove, reserve, and repeat until finished. (Meanwhile mix the wine and clam broth in a saucepan and bring to a simmer and reduce to about 1 1/3 C).
In the same searing pan add the remaining ¼ C oil and the remaining butter and heat until foaming. Add the fresh and sun dried tomatoes, shitake, the remaining herbs and spices and sauté 2-3 minutes, stirring constantly. Now add the seared lobster and heat through for 1 minute. Add the simmering wine-clam broth (skim before adding if frothing), and finally stir in the reserved lobster juices.
Mix ingredients gently, bring to a simmer, cover, remove from heat and let rest 3-6 minutes to finish cooking by residual heat. Note: If your kitchen is particularly cold, cover with a towel, or, as in the Old World, put it in your bed to finish.
I serve this on pre-warmed plates with Japanese Soba Buckwheat noodles, but it goes well with any pasta, or without, as you prefer. Optional: instead of pasta serve with “fettucini of asparagus.” which are simply asparagus peeled to resemble fettucini and sautéed in a little butter and evoo.