National Lobster Day is here and summer is the perfect time to score the freshest shells. Check out these NYC restaurants and what delicious lobster dishes they will be serving, as well as a couple of recipes for Do-It-Yourself-ers!
Carmine's: Lobster Fra Diavolo
Vai: three-course National Lobster Day menu featuring dishes such as sauteed lobster fricasse
The Russian Tea Room: Lobster salad with roasted beets and hazelnuts
Tocqueville: Poached Maine lobster with sauteed baby leeks and ravioli
Pounds & Ounces: Lobster corndogs
Junoon: Lobster tandoori
Spice Market: Lobster summer rolls and steamed Lobster with a butter fried garlic ginger and dried chili sauce
Lowcountry: Lobster broil special with lobster, shrimp, Andouille sausage, corn, potatoes, and corn bread
Paprika: Creamy lobster mac & cheese with fresh Maine lobster, maccheroni pasta, mascarpone cheese, cream, tomato sauce, thyme & onions
Terroir at the Porch: Lobster rolls with Maine hard-shell lobsters served on Sullivan Street Bakery's stecca roll, spread with a garlic, celery seed & lemon aioli spread
Lure Fishbar: Lobster tempura roll, lobster tail with tobiko, spicy mayo & avocado
The John Dory Oyster Bar: Cold poached lobster with tomalley vinaigrette and lobster roll with shoestring potatoes
Le Bernardin: Baked lobster with stuffed zucchini flower and sake-miso sauce
Patsy's Italian Restaurant serves up Fra Diavolo and is kindly offering up their own scrumptious recipe should you choose to forgo dining out this Friday.
1/2 pound linguine pasta (spaghetti), cooked to package
2 live lobsters (at least 1 1/4 pound each)
3 cups (24 ounces) Patsy’s Fra Diavolo Sauce
1/4 cup dry white wine
2 tablespoons chopped Italian parsley leaves
The easiest and best way to cook lobsters is by steaming. Put a rack
or collapsible vegetable steamer in a pot large enough to hold the
lobsters, add 1 1/2 inches of water, cover, and bring to a boil. Add the
lobsters, cover and steam for about 15 minutes, until they are bright
red. Using tongs, remove and place each lobster on its back and split
lengthwise. In a large skillet, bring Patsy’s Fra Diavolo Sauce to
a boil. Add wine. Place the lobsters in the sauce and reduce heat.
Spoon a generous amount of sauce over each lobster. Cover and
simmer for 10 minutes. To serve, place the lobster on the side of a
plate alongside the pasta, adding sauce to both as desired. Garnish
Yield: 2 servings
Lobster Shaped Lobster Rolls by Canard Inc.
Meat from 2 cooked lobsters (including claws) minced
1 ear yellow or white corn, fresh, cooked then cut from cob
1 stalk celery, diced small
1 cup mayonnaise
1 lemon, zested and juiced
1 orange, zested and juiced
1 lime, zested and juiced
1Ž4 cup chives, fresh, minced
1 teaspoon truffle oil
Salt and Pepper to taste
Make a Citrus Mayonnaise by combining the mayonnaise, lemon juice, orange juice, lime juice, the zest from the 3 fruits, truffle oil, chives and salt and pepper. Add the lobster meat, corn and celery to the mayonnaise. Toss the mixture until all ingredients are evenly coated with the mayonnaise.
For the rolls
Buy or make your favorite flaky pastry dough, when it is rolled out, use lobster-shaped or some another ocean-themed cookie cutter to cut out 30 small shapes. Bake normally (according to recipe used). Let the cooked rolls cool. When they are cool, cut them length-wise and fill them with the Lobster Salad. Yields: 30 small servings.
And last but not least, a little something to watch in celebration: