Okay- now that we’ve done the technical stuff, let’s talk about menu ideas.
Breakfast -- it’s the most important meal of the day, isn’t it? So, how about a lobster and oyster-stuffed omelet, scrambled eggs with lobster and lobster sauce, lobster Florentine (poached lobster meat served on a bed of spinach atop a toasted crumpet or English muffin) or lobster and eggs (use about two ounces of sautéed lobster per two eggs, any style). A little high end, you say? You dserve it!
Onto lunch -- soup and sandwich. Purchase traditional lobster bisque or go for a lobster and corn chowder or a puree of sweet potato (flavored with ginger, leeks and garlic and using lobster stock) soup, and garnish them with two ounces of lobster meat. A broiled lobster sandwich is fun and a lobster club is truly decadent. Purchase (or make yourself if you have the time) ravioli, cappelletti or tortellini stuffed with lobster, toss with your favorite sauce and you have a signature lobster lunch. Wolfgang Puck has his signature smoked duck pizza -- make yours a broiled lobster pizza or calzone!
Dinner is the hour to allow your lobster to shine. Go with a simple, classic broiled lobster (be sure to season the tomalley) or steamed lobster tail. A lobster, shrimp and scallop newburg (the traditional sauce consists of heavy cream, sherry and a bit of lemon zest, cayenne, oregano and butter) served with pasta is a beautiful dish, as is lobster marinara (steamed lobster served with a garlic and wine-infused tomato sauce). Give your lobster an Asian influence by wok-cooking lobster meat in peanut oil with garlic, ginger, soy sauce and lotus root or Creole it with bay leaf, peppercorns, cayenne, Tabasco and tomatoes. Sauté lobster meat with bacon, curry it with coconut milk, cumin and turmeric or even form it into cakes flavored with dry mustard, onion and Worcestershire sauce.
For both lunch and dinner think about replacing the shrimp in the cocktail with lobster meat. Lobster salads (how about a lobster Caesar or a lobster Cobb) can go very high end with sautéed fresh lobster or a little less high end with canned lobster meat.
We think you get the idea. Everybody loves lobster!