In the Kitchen: Newport Lobster Bites

We’re making Newport Lobster Bites and Lobster Scampi with Chefs Laura Blackwell of The Fisherman’s Table Cookbook and Sean Bristow of the Newport Lobster Shack.

Newport Lobster Bites

6 to 12 oz local lobster meat*
(*sold by the pound at The Newport Lobster Shack)
1 egg
1 cup milk
1 cup flour
1 tsp paprika
oil for frying
¼ cup mayo
1 tbs ketchup
1 tbs sriracha
1 tbs hot sauce
dash salt
dash onion powder
dash paprika

Mix mayo ingredients and refrigerate.
Mix egg and milk.
Mix flour and paprika.
Cut lobster meat into bite size chunks.
Dredge lobster meat in the milk/egg batter.
Drop meat into flour mixture and toss until generously coated.
Fry meat in 350 degree oil for 90 seconds; bites will be crispy and golden brown.
Serve Newport Lobster Bites with a side of spicy mayo.

Lobster Scampi: a recipe from The Fisherman’s Table Cookbook 

8 oz local lobster meat*
(*sold by the pound at The Newport Lobster Shack)
4 Tablespoons cold butter, divided in half
4 garlic cloves, chopped fine
2 Tablespoons lemon juice
1 Tablespoon Madeira
4 stalks fresh parsley, chopped
black pepper
9 oz fresh tender linguine
¼ cup lobster or chicken stock

Boil salted pasta water in one pot. When pasta goes in, begin sauce.
Select a frying pan with tall enough edges to allow you to toss the pasta.
Melt 2 tablespoons of butter over medium heat.
When it stops foaming, add in garlic and cook for 30 seconds.
Add in lobster chunks and ¼ cup lobster or chicken stock.
Warm on medium-low until lobster is warm, 1-2 minutes.
Stir in lemon juice, 2 tablespoons cold butter, Madeira and parsley. Remove from heat.
Toss with warm cooked tender pasta.
Season with black pepper to taste and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s