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Quick Lobster Dishes - And Wine Pairings To Accompany Them

by Kevin Fagan

Whether served hot or cold, grilled or baked, preparing lobster is surprisingly easy. From the classic lobster bisque to the most original recipes, you will find easy-to-prepare or more sophisticated ideas around this highly prized shellfish and suggestions for the ideal lobster wine pairing.

Lobsters are large marine crustaceans with ten legs and come in three main varieties: Cape lobster, Canadian or American lobster, and European lobster. Lobster is generally found in deep, cold waters. It weighs between 300 and 500g for a length of about 30 cm. Its shell is very thick. The upper part of its body consists of its head with long antennae on it, and its thorax filled with a creamy material, coral. The lower part has its abdomen, presenting seven rings and two large legs, and is the section with edible and delicious white flesh.

Nutritional benefits
Lobster has low-fat flesh, rich in protein, phosphorus, minerals (zinc, copper, etc.), and vitamin B12. The nutritional qualities of lobster are very impressive, so we can enjoy it without worrying about our health. However, it can cause allergies. People with gout should also be careful.

A bit of history
Lobster has been enjoyed since antiquity. Then, in the Middle Ages and the Renaissance, this crustacean was appreciated for its medicinal properties. Lobster was once very plentiful. As it was served as food, medicine, and even fertilizer (especially in North America), this overexploitation led to the species’ gradual extinction. Thus, from the 19th century, lobster began to be in great demand. These days, lobster is considered a delicacy.

Citrus Lobster with Tagliatelle

The unusual combination of lobster, oranges, and pasta is the perfect recipe for a festive meal, especially as it’s quick and easy to prepare.

Two cooked lobsters
Two oranges
One shallot
Two sprigs of dill
30g butter
600g tagliatelle
5oz of lobster bisque in a tin or jar
1 tbsp. tomato paste
2 tbsp. cognac
One pinch of cayenne pepper

Shell the lobsters’ body and claws. Cut the bodies into 1 cm sections, leaving the claws whole. Peel the oranges raw and remove the pith and pips, and then segment.
Peel and slice the shallot. Brown it in a saucepan with the butter for three minutes, pour in the cognac, and reduce. Pour in the lobster bisque and tomato puree. Add salt, pepper, and chili, and cook for 10 min.

Cook the pasta until it is al dente. Meanwhile, reheat the lobster pieces in the sauce.
Pour the pasta into deep plates, then the lobster sauce on top. Divide the orange segments and sprinkle with the dill sprigs. Serve immediately.

Serve with a Riesling from Alsace

This is a fruity and floral wine interspersed with notes of anise or licorice, both of which will enhance the iodized flavors of lobster. Any Riesling will go very well with the citrus scents that are found in this dish. Serve it with any lobster and creamy pasta dish!

Simple Lobster Salad

It won't take you more than twenty minutes to make this fresh, chic, and refined salad with combinations of sweet and savory flavors! It combines pieces of lobster cooked in court bouillon, salad leaves, crushed hazelnuts, apples, avocado, radish, and celery, followed by a gourmet vinaigrette with hazelnut oil.

Two lobsters cooked in court bouillon
300 g mixed salads or one iceberg lettuce
100 g coarsely chopped hazelnuts
One bunch of radishes
Two avocados
Two celery stalks
2 Granny Smith apples
juice of 1 lemon

For the sauce:

One tablespoon of green mustard
Three tablespoons of grape seeds
Three tablespoons of hazelnut oil
Three tablespoons of apple cider vinegar
Salt and pepper from the mill

Shell the lobsters and cut them into sections. Peel the apples and cut them in four, remove the core and the seeds, cut them into strips, and cover with the juice of a lemon to prevent browning.
Wash and peel the radishes. Slice them finely with a grater or with a food processor. Wash the salad, dry well, slice, and then finely chop the celery.
Peel the avocados, dice them and also sprinkle them with lemon juice. Combine all the ingredients for the sauce while whisking. Dry toast the hazelnuts in a non-stick pan.
Arrange the lobster pieces, the vegetables, and the apples in a serving bowl, top with the sauce, mix well, and sprinkle with toasted hazelnuts.

Serve with a Puligny Montrachet

A Puligny Montrachet is always an excellent choice to serve with lobster. This acidic wine features notes of citrus, peaches, and white flowers that will perfectly complement this superb dish.

About the Author

Kevin Fagan - Kevin is the only geek on Earth with random lobster facts saved on his phone. He loves cooking, especially when out camping in nature.

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