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New England Lazy Lady’s Lobster

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Course: Fish/Seafood
Servings: 8 as a small plate, each getting ½ lobster

Ingredients

For the lobster:

  • 4 x 1-1/2 steamed/boiled female lobsters so you get tomalley and coral
  • For the tomalley tarragon cream:
  • ½ minced large shallot
  • 1 stick salted butter
  • ¼ cup white wine
  • 1 tsp ground white pepper
  • 1 bunch fresh tarragon leaves only
  • ½ cup heavy cream
  • 2 tsp of salt
  • All of the green tomalley from the cooked lobsters

For the bourbon coral (roe):

  • All of the red coral from the cooked lobsters coarsely chopped
  • 2 TBS minced shallot
  • 4 TBS salted butter
  • ¼ Cup bourbon

Instructions

For the lobster:

  • Steam lobsters and carefully split bodies down the middle using heavy duty kitchen scissors.
  • Separate green tomalley and red coral and place in two bowls.
  • Remove claws, crack and carefully remove meat so as not to damage it. Remove shells from tail, leaving the bottom fins intact.
    • Chef tip: Use kitchen shears to trim loose pieces of tail to make look clean.
  • Clean the two halves of the lobster head shell with water, leaving the antenna/eyes in place.

For the tomalley tarragon cream:

  • In a small sauté pan on medium low heat, sweat the shallots in butter. Careful to not overcook, they should be translucent, not caramelized.
  • Add the white pepper, followed by the white wine and simmer for 1 minute. Add all the green tomalley from the lobsters. Let cook for an additional minute.
    • Chef tip: If you see any black on the edges of the Tomalley just sauté until it turns green.
  • Place the cooked mixture into a blender. Add the heavy cream, salt, and tarragon leaves that have been stripped from the stems. Blend until smooth, and then put aside in a container.

For the bourbon coral (roe):

  • In a small sauté pan, sweat the shallots in butter. After 1 minute, add the chopped red coral.
    • Chef tip: If you see any black on the edges of the coral just sauté until it turns red.
  • Add the bourbon and flambee until the alcohol burns off, about 20 seconds. Let simmer for an additional minute, remove from heat and put aside in a separate bowl.

To serve:

  • Fill bottom of plate with a thin layer of the green tomalley tarragon sauce.
  • Place a tail on top of the sauce, then ½ the carapace (head) above the tail with the antenna.
  • Arrange the knuckle meat and claw meat to look like a lobster laying on its side.
  • Take the red coral / shallot mixture and sprinkle it around the lobster for contrast and texture.

Notes

Recipe provided by Anna Rossi.
Anna is an Emmy Award-winning Lifestyle Host and TV Personality. She brings an authentic connection to food, travel, and the art of gathering as a culinary leader, food writer, recipe developer, brand ambassador, and spokesperson. Her culinary and TV journey began when she competed alongside her husband, AJ, on MasterChef USA. She has since become a celebrated home cook, developing original recipes and hosting cooking shows featured nationwide.
Anna and her family have a strong connection to and love for Cape Cod spending much of the summer in Osterville. A special thanks to Anna and AJ for the incredible feast they created to celebrate the flavors of Cape Cod’s “Local Summer.” - Julie Craven Wagner
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