I Ate • BOSTON, Part 4/Series End, Lobster
July 21, 2009 by Joan in Pasta, Travel Retrospectives | 10 Comments
On the way to the airport for our trip home, my son had the taxi stop while he picked up two live 2-lb. lobsters to bring home as a souvenir/surprise for his girlfriend, Julie.
I asked Jim to save the carcasses for me thinking I would make a stock, but was I ever delighted when I got the goodie bag. They don’t eat lobsters like I do. I utilize the Hoover Vacuum approach. Nothing is left but the shells…and I’ve been known to chew on them too.
Their shells still had a little residue meat here and there…and all of the red roe from 2 female lobsters! OMG, score! I decided to make Fettucine with a Lobster Roe Pasta Sauce and Roe-Stuffed Scallops.
Lobster Redux
The Sauce. I scraped every morsel I could find out of the shells and reserved them to the side. In a pan, I sauteed garlic in a little olive oil, then added the scrapings and all the roe (except about 1/2T) and a 1/2 cup of white wine which I let cook down a bit. I then added about 1-1/2 cups of pasta sauce and fresh basil.
The Pasta. When the water came to a boil, I dunked the lobster shells in it for a moment to capture any residual flavor before dropping in the pasta.
The Scallops. I just seasoned them, coated them with a little olive oil and made a little slit in the top and inserted the remaining roe. I pan-sauteed them and then finished them under the broiler for a minute since I didn’t want to flip them in the pan and risk losing the roe.
To Finish. I added a little cream to the pasta sauce making it a rosé.
Served: 2 very happy people.
And thus ends the travelogue about celebrating July 4th in Boston. Hope you enjoyed it.
Note: Any recipes found on FOODalogue are offered as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
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What a finale to your trip Joan! You scored well with the lobster and made a beautiful dish.
Joan, I love the presentation of the pasta inside the lobster cavity…you rock!
This would serve one VERY VERY happy person: ME! Oh my…talk about gourmet! And that picture of you serving up that lobster! Ecstasy!
Yes, I take the Hoover approach with lobster, too and pull off all the little legs and chew on them. How could anyone *not*?? What a beautiful dish you made with the leftovers… looks wonderful!
Joni – We eat lobsters with the same gusto! I am salivating just looking at the picture.
Joni, loved the series. You make everything you do such fun. Can't wait to try lobster leftovers a la Joan. Good job!! I am so proud of you. Cousin Connie
What a beutiful presentation. Our dear friend Carlos (happy birthday boy) friend Carlos took us out to Essex Restaurant on Esses Street in Lower East Side on Wednesday for they Wednesday Lobster special….nothing compares to yours….I also use the vacuum approach and the roe….food for the sole! he!
Now that is a lovely presentation. I love lobstah and never really get it here in VA. I'll have to wait until my next trip to Boston and see if my cousins will throw a lobstah fest for me!
Gee Joan, that is an awesomel presentation, and sounds delicious as well. Lucky you!
LL
Hi Joan,
I haven’t had lobster in ages…this puts me in the mood for sure. Thanks so much for your visit today! How may I follow you on twitter? 
Susan
You are too funny…love your Hoover vacuum approach.
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