Bite into some roasted lobster
The ideal way to enjoy the sweet flesh of a lobster is to cook it simply, either halved and grilled or baked, or boiled or steamed, and served with a butter sauce, lemon juice or mayonnaise. Today we are feeling a little more adventurous and will try this recipe for roasted lobster: Roasted Lobster on a Bean Bruschetta
1 garlic clove, finely chopped 1 pinch red pepper flakes 1 teaspoon thyme 1 teaspoon sage 2 cups cannellini beans, cooked or other 24 slices French bread, halved, then sliced inch thick 1 garlic clove, whole 3 SeaBest Maine lobsters, 11/ each 6 quarts water 1 tablespoon salt 1 onion, finely chopped 2 garlic clove, finely chopped 1 tablespoon fennel seeds, toasted, crushed 1 lemon, zest only
teaspoon red pepper flakes 2oz olive oil, extra virgin
For the bean purée: Place the olive oil, garlic, red pepper flakes and herbs in a medium sauté pan. Cook over low heat for five minutes. Add the beans, salt and pepper to taste.
Cook over medium-low heat for five minutes, or until the flavours 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.
In a very large stock pot over high heat, bring the water to a boil and add the salt. Add the B&D lobsters to the boiling water and blanch for two minutes.
Remove the lobsters and drain them. Pull the meat from the shell, 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 lobsters: Preheat the oven to 450ºF. When ready to cook, heat a sauté pan in the hot oven. Add the 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 lobster is cooked, six to eight minutes. Add the chopped parsley so it sizzles. While the lobster is cooking, spoon the bean purée on the bread.
As soon as the lobster comes out of the oven, top the warm white bean bruschetta with the lobster and drizzle with a few drops of the parsley oil.
Roasted Lobster on a garlic and white bean bruschetta.