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Home Spring 2011 The Lobster Pot Cookbook

By Tim McNulty

For more than 30 years, the McNulty family has pleased diners with tasty cuisine served on Provincetown’s scenic waterfront at the conveniently located Lobster Pot restaurant. Chef Tim McNulty shares his marvelous takes on Cape Cod fare such as the hearty, yet healthy Lobster Scampi below, a true treat for seafood lovers.

Alison Shaw Lobster Scampi with Garlic Butter

Garlic Butter

  • 2 pounds butter, at room temperature
  • 6 cloves garlic, pureed
  • 2 large shallots, pureed
  • 4 ounces lemon juice
  • 4 ounces white wine
  • 3 tablespoons Old Bay seasoning
  • 2 tablespoons chopped chives
  • 1 teaspoon white pepper

In a KitchenAid mixer or hand-held mixer, mix the butter at medium low speed just until it incorporates a little air. (This makes it easier to work with.) Add the other ingredients except for the wine and lemon juice and mix until thoroughly combined, scraping down the sides as needed. Now add the wine and the lemon juice, but add them slowly to avoid splashing. Store in refrigerator or freezer. This recipe yields three pounds and can be divided in half or quarter to make a smaller amount.

If you do not have a mixer, then work everything together by hand. Just make sure that the butter is very soft. We store this in large plastic buckets, but you can wrap it in plastic wrap and shape it into logs if that is easier for you.

Lobster Scampi

  • ½ pound of fresh lobster meat (it will take two pounds of live lobster to yield this amount.)
  • 3 tablespoons soybean oil
  • 2 tablespoons garlic, pureed
  • ¾ cup garlic butter, see recipe above
  • 3 ounces mushrooms, sliced thin
  • 6 black olives
  • 1 ¼ pounds assorted vegetables, such as broccoli, cauliflower, zucchini, summer squash, bell peppers, onion, asparagus. Cut into bite size pieces.
  • ¾ cup thin noodles, cooked

In a sauté pan, heat the oil just to medium heat. Add the garlic and sauté very quickly just to season the pan. Add the garlic butter and the vegetables. Cover, stirring occasionally until the veggies are cooked but still firm. Add the lobster meat and pasta and just heat through. Serves two.

Note: This is a very easy and quick meal. It’s very good with shrimp and/or scallops, too—or chicken.

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