The Great Lobster Cookbook From claw to ail more than 100 recipes to cook at home



Lobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute.

From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with lobster can be.

A lobster lover since he was a little boy, Matt Dean Pettit started Rock Lobster Food Co. after an eye-opening experience on the East Coast. He had eaten lobster everywhere he could find it, from fresh-off-the-dock to dive bars, and was left wondering why lobster could be so readily available (and so reasonably priced) at the source but reserved for high-end restaurants across the rest of the country. He pledged then and there to bring lobster to the masses.

The Great Lobster Cookbook includes more than 100 of Matt’s best recipes—from the famous Rock Lobster Roll and the Classic Lobster Boil to Lobster Eggs Benny, Lobster Poutine, and even a mouthwatering recipe for Vanilla Bean Lobster Ice Cream. Star chefs, such as Mark McEwan and Roger Mooking, also share their favorite lobster dishes.

With easy-to-follow recipes, notes on lobster anatomy, and basic cooking techniques, Matt demystifies the lobster, highlighting its versatility and taking readers on a cross-country journey into its world, from claw to tail.

A new cookbook classic for every lobster lover, The Great Lobster Cookbook shows that lobster doesn’t need to be reserved for special occasions. Join the Crustacean Nation and get cracking.

MDP

Matt Dean Pettit has loved cooking since, at age 13, he got his first job as a prep cook in his home town of Midland, Ontario, Canada. In 2011, Matt started Rock Lobster Food Co., Canada’s first lobster-centric food company, showcasing lobster and making it easy and accessible for Canadians to eat on a regular basis. Matt is a Canadian culinary brand ambassador for Samuel Adams, and he is also the founder and owner of Camp 416 Food Trading Co., which distributes the Matty’s Seafood line and other quality food items across Canada. Rock Lobster started as a small pop-up food truck and now has multiple locations in downtown Toronto.

Matt Dean Pettit has made a career out of lobster. Recently he was kind enough to answer a few questions and share his thoughts on about his new book which is all about…lobster!

For some people cooking lobster at home can be a little intimidating. With this book you want to try and demystify lobster for the home cook?

Exactly, the book is intended to challenge and encourage home cooks as lobster should fun, approachable and not just eaten during times of celebration.

You really have a very interesting collection of recipes. Was that a goal to showcase the versatility of lobster?

That was the main goal of the book as its most people as mentioned before are intimidated and perhaps have only eaten lobster in via a lobster boil for example. There is so many different ways to show case lobster !

Were there any uses of lobster that surprised you?

That’s a great question, I’ve been pushing myself for years to make new and interesting lobster dishes but certainly lobster deserts were a lot of fun to do!

Was it difficult to incorporate lobster into desserts?

The lobster recipes in my book I would say no as I paired lobster with such spices such as Vanilla bean and those two ingredients are excellent matches. As the vanilla brings out the sweetness in the lobster yet is still very well balanced with savoury notes. Trust me try it!

What’s next?

Well lots of Great stuff is happening. A new food network show is in the works and has been shot to launch in the near year 2015, expanding my retail line Matty’s Seafood Brands at Sobeys and other major retailers as well of course focusing and always trying to improve and be the best at our local TO restaurants Rock Lobster beyond that maybe a nice relaxing vacation with my awesome girl friend Dana down south :)

“If ever there was a local seafood resto truly reminiscent of the East coast, claws down, it’s Rock Lobster. And yes, it’s another terribly hip haunt that every self-respecting foodie must flock to pronto.” –Dine.to

ZE Lobster BLT

Lobster and Tenderloin Skewers

All Lobster “No Crab” Cakes with Old Bay Aioli

 

ZE Lobster BLT

Lobster-BLT1

SERVES 4

1 live lobster (about 1 ¼ lb), steamed and meat removed, or 2 fresh frozen lobster tails, steamed and meat removed (see pages 17–23)
½ cup mayonnaise
2 Tbsp lemon juice
2 tsp extra virgin olive oil
1 tsp Sriracha sauce
1 tsp finely chopped fresh tarragon
Kosher salt and freshly
Ground pepper
8 slices thick-cut bacon
4 ciabatta buns
2 Tbsp unsalted butter, softened
4 leaves Bibb lettuce
1 tomato, cut into 4 equal slices, with seeds

1. Cut the lobster meat into thick slices and place it in a bowl.

2. In a separate large mixing bowl, combine the mayonnaise with the lemon juice, olive oil, Sriracha sauce, and tarragon. Season to taste with salt and pepper. Add the lobster meat slices and mix well. Cover and refrigerate until needed.

3. Meanwhile, heat a large frying pan to medium-high. Cook the bacon (no need to add oil) until crispy, then set on paper towel to absorb any excess fat.

4. Slice the buns in half and butter the insides. Lay one lettuce leaf and one slice of tomato in each bun, then top with the lobster mixture and two pieces of bacon. Cover with the top of the buns, cut them in half, and secure each half with a toothpick.

5. Serve the sandwiches on individual plates with dill pickles and kettle chips.

Lobster and Tenderloin Skewers Lobster-and-Tenderloin-Skewers1

The King of the Sea meets the King of the Land! These skewers are fun to make and eat. Make these for your next dinner party to give your guests the best of both worlds. I recommend pairing these skewers with loaded baked potatoes—add some bacon, sour cream, shredded cheddar cheese, and green onions and you’re off to a great meal.

SERVES 4

2 fresh frozen lobster tails, parboiled and meat removed (see pages 21–23)
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
Juice of 1 lemon
2 Tbsp finely chopped fresh thyme
Kosher salt and freshly ground pepper
8 oz beef tenderloin
1 yellow bell pepper, roughly chopped
1 ½ tsp smoked paprika
Vegetable or canola oil

1. If you’re using wooden skewers, place them in cold water to soak for at least 1 hour before you plan to serve dinner.

2. Cut the lobster tail meat pieces into large cubes and place it in a bowl. Set aside.

3. In a large mixing bowl, combine the olive oil and red wine vinegar with the lemon juice and thyme. Season to
taste with salt and pepper and whisk together. Set aside.

4. Cut the beef tenderloin into large cubes, roughly the same size as the lobster meat, and place it in the marinade. Add the lobster meat, cover, and refrigerate for a minimum of 2 hours
to marinate.

5. Preheat the grill to medium heat (around 350ºF).

6. Spike a pieceof beef on a skewer, followed by a cube of lobster meat, and then a piece of bell pepper. Continue in this way until the skewer is full, then sprinkle with smoked paprika. Repeat with the remaining skewers until all the meat has been used.

7. While the grill is warming, season the grate with a little bit of oil to ensure that the meat does not stick. 8. Grill the skewers for 3 minutes on each side or until fully cooked. Watch carefully to ensure they don’t burn. Serve immediately.

Note: If you want to make these often, I suggest you buy metal skewers. Not only will you always have skewers on hand, you will also be able to skip the wooden skewer soaking stage.

All Lobster “No Crab” Cakes with Old Bay Aioli

They say Maryland does two things well: play football and make crab cakes! Maryland classic crab cakes have been a part of my diet for a number of years, and when I opened Rock Lobster I knew I had to have a lobster version. Of course, you can use crab instead of lobster for these cakes, but I wouldn’t.

Seafood Seasoning Aioli (page 191) (see below)
1 live lobster (about 1 ¼ lb), boiled and meat removed (see pages 17–23)
1 bunch chives, minced
¼ cup mayonnaise
1 egg
1 Tbsp Old Bay Seasoning (or your favorite seafood seasoning)
2 tsp Dijon mustard
½ cup panko breadcrumbs
1 cup baby arugula
1 lemon, sliced

1. Prepare the Seafood Seasoning Aioli.

2. Roughly chop the lobster meat and place it in a bowl.

3. In a large bowl, combine the chives, mayonnaise, egg, seafood seasoning, and mustard, and mix well with a fork. Add the chopped lobster meat and ¼ cup of the breadcrumbs, and continue mixing. Using your hands, form the lobster-breadcrumb mixture into four 2-inch-wide cakes.

4. On a large work surface, lay out the remaining ¼ cup of the breadcrumbs. Finish the cakes by rolling them in the breadcrumbs.

5. Place the lobster cakes directly on a baking sheet and chill, uncovered, in the refrigerator for 25 to 30 minutes.

6. Preheat the oven to 375ºF.

7. Bake the lobster cakes for 15 minutes, or until golden brown.

8. To serve, lay the baby arugula on a large serving dish and place the lobster cakes on top. Top each cake with dollop of Seafood Seasoning Aioli and serve immediately, with the lemon slices on the side.

Note: If you prefer, you can fry the cakes for a nice added crunch. Just heat 1 Tbsp of vegetable or canola oil in a deep frying pan over medium-high heat, and fry the cakes for 2 minutes per side.

Seafood Seasoning Aioli

Serves 4

1 clove garlic, crushed
1 tsp Dijon mustard
1 large egg yolk
¼ cup extra virgin olive oil
¼ cup vegetable oil
Juice of 1 lemon
1 tsp Old Bay Seasoning (or your favorite seafood seasoning)
Sea salt

1. Place the garlic, mustard, and egg yolk in the bowl of a food processor. Mix until evenly combined. With the motor running, slowly add the olive oil in a thin stream, followed by the vegetable oil. Continue to process for 2 minutes. Add the lemon juice, seafood seasoning, and salt to taste. Pulse until thoroughly mixed.

2. Transfer the mixture to an airtight container and refrigerate for up to 3 days. Makes about ½ cup

Copyright © 2014 by Matt Dean Pettit. Photograph © 2014 by Brilynn Ferguson. All rights reserved.