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Food for Thought: Lobster as a Seasonal Delicacy

Georgica Executive Chef Seth Levine (FOX television’s “Hell’s Kitchen”) celebrates the joy of lobster.

Lobster is one of the true delights of the summer season, says executive chef Seth Levine of East Hampton’s red-hot Georgica restaurant.

“The many different parts of a lobster all have different textures and tastes including the claws, mini claws, tail, tomalley and roe," Levine said. "It takes an effort to eat, has a meaty texture and it is a very satisfying meal.”

He also told Food For Thought (FFT) that he enjoys lobster prepared any number of ways adding, “I don’t judge!”

You can sample Chef Levine’s creations, including a savory lobster mac & cheese, at Georgica through mid-September. His cuisine is available year round at Wine & Roses on Manhattan’s Upper West Side.

FFT also spoke to local establishments that know how to feed the need for lobster.

Rachel’s Waterside, Freeport: NOTE: All-You-Can-Eat Lobster Festival Sept. 12.

The Lobster Cobb Salad at Rachel’s Waterside is one of their top sellers, says co-owner and chef Richard Venticinque. He thinks the appeal of lobster lies in its air of affordable luxury. “People look at lobster and know it’s something special they can afford now and then,” said Venticinque. That said, see how much lobster you can savor during their All-You-Can-Eat-and-Drink Lobster Festival Sept. 12. Consume all the lobster, mussels, seafood chowder, salad, crab dip, beer and wine you can in two hours for $59.95.

Jordan Lobster Farm, Island Park

Family-owned Jordan's has been a fixture in Island Park since 1975. They have a large catering and wholesale lobster business, but also offer an indoor/outdoor lobster bar and full take out service. Co-owner Steve Jordan says when purchasing a lobster, “look for a hard shell, they are the fullest.” He likes his served with a simple lemon butter or garlic butter, both of which they make homemade and stock in the store. Jordan's will also steam lobsters at no extra charge.

Leo’s Garden City

Venerable Garden City institution Leo's serves up a lobster deal that is hard to beat - two 1 ¼-pound steamed lobsters with fries and coleslaw for $25.95. One order is $17.95 and the special is available for both lunch and dinner. The secret to great lobster, says a Leo’s spokesperson, is their “dynamite” steamer which makes each perfectly cooked.

RECIPE: Lobster Rolls

Ingredients

  • 1 tablespoon butter, softened
  • 4 hot dog buns or kaiser rolls, split
  • 4 lettuce leaves
  • 1 1/2 pounds cooked and cubed lobster meat
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lime juice
  • 1 dash hot pepper sauce (e.g. Tabasco™)
  • 2 green onions, chopped
  • 1 stalk celery, finely chopped
  • salt and pepper to taste
  • 1 pinch dried basil, parsley or tarragon

Directions

  1. Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
  2. In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
  3. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Editor’s Note: Recipe reprinted courtesy of Allrecipes.com. Author: Starr

LBeach September 03, 2011 at 09:14 PM
Interesting, I grew up on the New England coast. Lobster up there is a year round meal. It's just more expensive in the winter. Also, an authentic lobster roll is the bun (hamburger or hot dog) chopped lobster meat and mayo. Nothing more. The goal is to not diminish the taste of the lobster. Plus the additives are just used as fillers so they can use less lobster meat in the roll.
Lorraine DeVita September 13, 2011 at 12:57 PM
lobster rolls are a simple celebration of the essence of the lobster. Like Lbeach said a staple on the NE coast. Forget the herbs , they will only mask the true flavor not enhance. Melt butter, lightly baste both sides of TOP split HD rolls , toast each side on griddle or frying pan. For every 1 lb of lobster meat you will need two-three 1 pound lobsters, Separate meat from shell , rough chop into fairly large peices and place in bowl. for each one pound of lobster meat finely chop one stalk of celery add to bowl Mayo, as little as possible just to moisten A few light squeezes of FRESH lemon jiuce. Mix gently to coat the lobster, mound high in the toasted warmed top split HD roll. Also great as an appetizers - use mini hawain sweet rolls. toast as above &.pile high and secure with a pick.. or make a lobster bruschetta on buttered toasted slices of a french bread .... or fill an endive spear of lettuce with the mixture for a more formal and elegant first course for a dinner party. Save those lobster shells, place in a pot with enough water to cover , boil for ten minutes or till reduced by half. strain the shells out and use as a base for seafood stock, sauces. freezes well...
Elizabeth Treston September 14, 2011 at 02:08 PM
Yum, yum, yummy!!

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