Boiled Lobster With Cilantro Butter & Basil Sea-Shell Salad
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 1 cup packed fresh basil leaf
- additional basil leaves (to garnish)
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 2 tablespoons extra virgin olive oil
- 1 cup small shell pasta
- 4 tablespoons butter
- 1⁄4 teaspoon cumin
- 2 live lobsters (1 to 1-1/4 lbs. each)
- 1 tablespoon finely chopped fresh cilantro leaves
- fresh cilantro stem (to garnish)
- 1 lime, quartered
directions
- Fill medium saucepan with water for pasta and fill large deep pot with water for lobsters. Place both pots over high heat.
- Make salad: place 1 cup basil, the lemon juice and zest, 1/2 t. salt, and the pepper in a food processor or blender. With machine running, pour oil through feed tube in thin stream and process until blended.
- Add pasta and 1/4 t. salt to boiling water. Cook until tender, 12-15 minutes. Drain and rinse under cold water. Transfer pasta to bowl and toss with basil mixture. Let stand at room temperature.
- Make cilantro butter for lobster: slowly melt butter; let stand 10 minutes. Skim off foam from surface. Reheat over low heat; stir in cumin and cook 30 seconds. Keep warm.
- Cook lobsters: Whe water is at a rolling boil, remove bands from lobsters and drop headfirst into water. Cover and cook 8 minutes. Using tongs, transfer lobster to colander set in sink. Put oven mitts on and pull claws from lobsters. Crack thickest part of each claw. Pour off liquid and arrange on serving platter. Place lobsters belly-side up on cutting board and split from heat through to tip of tail. Remove veins from tails and arrange halves on serving platter. Garnish with cilantro sprigs.
- Stir chopped cilantro into butter. Serve lobsters with butter, lime, and pasta salad.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!