Lindys Drunken Lobster Recipes

DRUNKEN LOBSTER N' GRITS

Steps:

• Bring water, whole milk and sea salt to boil in medium size saucepan on medium high heat.
• Gradually whisk in 1 cup stone ground grits and return to low boil stirring occasionally until creamy-thick for 45 minutes or so.
• Set to warm until ready to serve with lobster. Add gruyere cheese.
• Bring medium size skillet to medium high heat and add 1 tbsp garlic infused olive oil.
• Add onion, celery and roasted red peppers. Sautee until the onions begin to turn tender.
• Add Creole seasoning and blend with vegetables.
• Add lobster and stir to combine lobster with other ingredients.
• Continue to cook over medium high heat for 2 minutes or until lobster begins to turn pink.
• Move all ingredients to one side of skillet and add rum to bare side of skillet.
• Let rum sizzle for a few seconds and then add butter.
• Once butter begins to melt, blend all ingredients in pan back together. Stir for another minute or so until lobster is pink.
• Place grits in bowls and spoon lobster mixture over top. Serve immediately.

CREAMY LOBSTER LINGUINE

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

LINDY'S DRUNKEN LOBSTER

Steps:

• Put at least 7 liters of white wine into a large pot. Add the lobsters before turning on the heat and leave for 10 minutes. Float tarragon on top of the wine. Turn heat to high and allow the lobsters to slowly heat until simmering. Continue to simmer for 20 minutes. Turn off fire and allow to cool while the lobsters remain in the wine. When they are lukewarm, remove them from the pan. Remove the tails and cut into sections about 2 inches long. Split the body shells and crack the claws. From the shells, remove the green liver, or tomalley. Put it in a small saucepan and add 3 tablespoons of the butter and the flour. Heat this mixture gently, while whisking into a smooth paste, and add enough of the wine in which the lobsters were cooked to make a smooth sauce the consistency of light cream. Season lightly and carefully with white pepper to taste, and when the sauce is smooth, blend in the chopped chervil and tarragon leaves. Place the lobster pieces in a large deep casserole dish and add the rest of the butter (melted). Cover and gently reheat. When the butter is foaming, pour the slightly heated Pernod over the lobsters sections and set aflame. When it has burned out, add the sauce. Lift the lobster pieces gently with a spoon to let the sauce penetrate completely. Cover the dish and set in a very slack over (225 degrees) for 10 minutes to let the lobster become imbued with the various flavors. Serve sprinkled with chopped tarragon.

PERFECT POACHED LOBSTER

Steps:

• Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.