Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• One 2 to 2 1⁄2-pound lobster

For the mango salsa

• 1 cup diced mango
• 1⁄2 cup chopped red onion
• 1⁄4 cup chopped cilantro
• 1⁄2 chopped fresh habañero chile
• 2 Tbs. lime juice
• 1⁄4 tsp. salt

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 4 6-inch flour or corn tortillas

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Lobster and Mushroom Quiche

This luxurious quiche filling combines chunks of fresh lobster meat, sautéed mushrooms, and thinly sliced chives.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 tsp. granulated sugar
• 1/2 tsp. kosher salt
• 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
• 1 large egg yolk
• 2 Tbs. cold whole or 2% milk

For the filling

• 8 large egg yolks
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup thinly sliced chives
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1 cup cooked, diced lobster meat
• 1 cup sliced, sauteed mushrooms

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, chives, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the lobster and mushrooms over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

New England Clambake

Instead of digging a sand pit, fire up your kettle grill to steam a party's worth of lobsters, clams, mussels, corn and potatoes.

• 2 lb. live clams, preferably a mix of soft-shell "steamers" and a hard-shell variety like mahogany or littleneck
• 1 lb. mussels
• 1-1/2 lb. small new potatoes
• 4 skinless, boneless chicken breast halves
• 4 sausages, such as bratwurst, chorizo, Italian, or other specialty links
• 4 live lobsters (about 1 lb. each)
• 4 ears corn, husks and silks removed
• Olive oil, for brushing
• Kosher salt and freshly ground pepper
• 1 lb. unsalted butter

Tip:

To build the fire, you'll also need 20 to 25 lb. of  hardwood lump charcoal, 50 lb. of seasoned hardwood chunks, and a 5-gallon bucket of fresh rockweed seaweed.

Prep the ingredients

Rinse the clams, discarding any that don't close tightly when tapped. Bundle each variety in a double layer of cheesecloth.

Rinse and scrub the mussels, pulling off any tough beards, and bundle the mussels in a double layer of cheesecloth.

Bring a large pot of salted water to a boil over high heat, and cook the potatoes until almost tender, about 5 minutes. Drain.

Build the fire and prep the grill

Start with a clean grill kettle, with all the air vents open. Using a chimney-style grill starter, light about a gallon of charcoal. When the coals are glowing evenly, dump them into the grill and spread them to form the first layer.

Next, add a layer of hardwood chunks, let them burn down until nearly reduced to coals, and then add another layer of hardwood. Depending on the type of wood, it takes about 15 to 25 minutes for each layer to burn down.

Add one more layer of charcoal to the fire. Once these coals are glowing briskly, spread the fire evenly, and put the grill's grid in place.

When 90% of the charcoal has turned either ashen white or luminous red, brush the chicken breasts with olive oil, season them with salt and pepper, and briefly grill them to create grill marks on each side (about 3 minutes per side).

Prick the sausages with a fork and grill briefly to brown, about 3 minutes. Set the chicken and sausages aside.

Crimp and fold the aluminum foil into a disk that's slightly smaller thanthe diameter of the grill. Be sure to leave about 2 inches around the perimeter of the disk so heat can circulate up and around the food.

Layer th e shellfish on the grill

Spread a 2-inch layer of seaweed on the foil disk, being careful to leave a 1-inch gap around the perimeter. Lay the lobsters on their backs on the seaweed bed, keeping them close together and taking up no more than one-third of the surface area of the seaweed. Put the clam and mussel bundles on the seaweed, opening side up, and flatten the bundles slightly. Quickly arrange the chicken, sausages, corn and potatoes around the shellfish as space allows. Cover the food with a 1-inch layer of seaweed, being careful to leave a 1-inch gap around the edge.

Cover the grill and leave the vents open. Cook the clambake for 25 minutes without opening the lid. While the clambake cooks, melt the butter and keep it warm for dipping.

Check for doneness and serve

Uncover the grill, tilting the lid away from you to avoid steam burns. With a pair of long tongs, peel back the seaweed to uncover one lobster. Look for a uniform red color and pull on one antenna near the mouth; if the lobster is cooked through, the antenna will detach easily. If the lobsters are done, check the clams and mussels: their shells will be fully opened when done. Cut the packages open with a pair of scissors. Check the chicken and sausages with an instant-read thermometer; it should read 160 to 165°F

Arrange the food on large platters, spoon the melted butter into individual serving dishes and let your guests help themselves.

Lobster Bisque

Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense color, use a female lobster. (Read the Test Kitchen post to learn how to tell the sex of a lobster).

For the broth:

• 1 1-1/2- to 1-3/4-lb. live lobster, rinsed
• 1-1/2 oz. (3 Tbs.) unsalted butter

For the bisque:

• 2-1/2 oz. (5 Tbs.) unsalted butter
• 1 medium yellow onion, chopped
• 1 small carrot, peeled and finely chopped
• 1 large clove garlic, finely chopped
• 1-1/8 oz. (1/4 cup) all-purpose flour
• 1 cup dry white wine
• 2 Tbs. tomato paste
• 1 Tbs. chopped fresh thyme
• 1 dried bay leaf
• 1 cup heavy cream
• 2 Tbs. cream sherry
• Kosher salt and freshly ground black pepper

Make the broth:

In an 8- to 10-quart stockpot, bring 1-1/2 inches of water to a boil over high heat. Add 1 tsp. salt and the lobster, cover, and steam until bright red and one of the smaller legs twists off easily, about 18 minutes. Remove the lobster with tongs and reserve the steaming liquid.

When the lobster is cool enough to handle, twist off the claws and the tail. Using a nutcracker, crack the knuckles and claws and push out the meat with your little finger or a pick. Set the tail on a hard surface and use your hand to press down and crack the shell; push out the meat. Slice the tail meat in half lengthwise and remove the black intestinal vein. Dice the meat from one claw and half of the tail and set aside for garnish. Coarsely chop the remaining meat. Reserve the shells.

Rinse out the tomalley (green matter) from the upper body. Split the body lengthwise and use your fingers to remove the innards. (If the lobster is female, you’ll see bright-red roe; leave it in the body for additional color and flavor.)

Use kitchen shears or a chef’s knife to break the body and reserved shells into 1- to 2-inch pieces and then use a meat mallet or a small pot to flatten them.

Measure the steaming liquid and add water to total 6 cups of liquid. Melt the butter in a 4-quart saucepan over medium heat. Add the flattened shells and cook, stirring occasionally, until they begin to blister and their color intensifies, about 5 minutes. Add the liquid and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, for 30 minutes, skimming off any foam that rises to the surface.

Strain the broth through a fine sieve into a large liquid measuring cup. You should have 4 cups—if there’s more, boil until reduced to 4 cups; if there’s less, add water.

Make the bisque:

Clean and dry the saucepan and melt the butter in the pan over low heat. Add the onion, carrot, and garlic and cook until softened, about 15 minutes. Sprinkle in the flour and cook, stirring, until golden and bubbly, about 2 minutes.

Add the wine, tomato paste, thyme, and bay leaf; bring to a boil, and cook, stirring, until the liquid is slightly reduced, about 3 minutes. Add the lobster broth and cook uncovered over medium heat until slightly reduced, about 5 minutes. Add the chopped lobster meat and simmer for 2 minutes to heat. Remove the bay leaf.

In a blender, purée the mixture in batches until smooth. Strain through a medium-mesh sieve back into the pot, pushing on the solids with a wooden spoon.

Stir in the cream and sherry, season to taste with salt and pepper, and cook the bisque over low heat until slightly thickened, about 10 minutes.

Serve the bisque garnished with the diced lobster meat.

Lobster Napoleon with Herbed Potato Tuiles

This showstopping appetizer is complex, but many of the components can (and should) be made in advance so that the final assembly is simple. Smoked salmon is a delicious substitute if you’re not in the mood for lobster.

For the basil oil:

• 3 cups loosely packed fresh basil leaves
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 cup very fresh canola or grapeseed oil
• 1/4 cup olive oil

For the papaya:

• 1/2 cup water
• 1/4 cup rice vinegar
• 3 Tbs. sugar
• 1 Tbs. kosher salt
• 1 whole clove
• 1 tsp. mustard seeds
• 1 tsp. black peppercorns 
• 1 tsp. chopped fresh ginger
• 1/2 jalapeño, cored, seeded, and chopped
• 1/2 ripe papaya, peeled, seeded, and thinly sliced crosswise (about 1/2 cup)

For the vinaigrette:

• 2 Tbs. fresh lemon juice
• 1 Tbs. rice vinegar
• 2 Tbs. chopped fresh flat-leaf parsley or chervil
• Salt and freshly ground black pepper
• 2 shallots, peeled and roasted in 1/2 cup olive oil at 350°F until soft (20 to 30 minutes)

For the tuiles:

• 1 medium (10 oz.) Idaho potato, baked at 400°F for 1 hour and peeled while still warm
• 2 Tbs. butter
• 4 egg whites
• Salt and freshly ground black pepper
• 1/4 cup (combined) finely chopped fresh basil and flat-leaf parsley

For the avocado:

• 1 ripe avocado
• 1 Tbs. chopped shallots
• 1 Tbs. fresh lime juice
• 1 Tbs. chopped fresh cilantro
• Salt and freshly ground black pepper

For the lobster:

• 2 live lobsters (1-1/2 lb. each)

For the greens:

• 1 cup mixed tiny fresh herbs or mixed baby greens (or larger herbs, snipped)

Two days ahead, make the basil oil:

Blanch the basil and parsley in boiling salted water for 20 seconds, and then shock them in ice water. Squeeze the herbs dry in a dishtowel, and then chop them coarsely. Purée the herbs with the canola and olive oils in a blender until the mixture is uniform and bright green, 3 to 4 minutes. Transfer to a bowl, cover, and refrigerate overnight.

Strain the oil through a fine sieve, discarding the solids. Refrigerate overnight. The next day, decant and discard the sediment.

Pickle the papaya:

In a small, nonreactive saucepan, simmer the water, rice vinegar, sugar, salt, spices, ginger, and jalapeño for 2 minutes. Cool the pickling juice; strain into a nonreactive bowl over the papaya. Let the mixture sit, covered in the refrigerator, for at least 1 hour but no longer than overnight. Strain before using the papaya.

Mix the shallot vinaigrette:

In a small bowl, mix the lemon juice, rice vinegar, parsley, salt, and pepper. Slowly whisk in the roasting oil. Mince the roasted shallots and add them to the bowl.

Make the tuiles:

While the peeled potato is warm, pass it through a ricer (a warm potato makes the batter easier to spread). Whip the potato with the butter on medium until smooth, about 1 minute. Mix in the egg whites until incorporated, about 3 minutes.  Add the salt, pepper, and herbs.

Make a template by cutting a 2-1/2 -inch round from a plastic yogurt or sour cream lid, slitting an X in the middle so you can cut out the center easily. Leave a 1/4-inch border and cut a small tab handle. Heat the oven to 350°F.

On nonstick sheet pans or regular pans with a nonstick liner, drop a generous teaspoonful of batter in the center of the template. With an offset spatula, spread a very thin layer of batter into the center of the template. Repeat until you have at least 16. It’s a good idea to bake extra in case of burning or breakage (and to nibble on).

Bake the tuiles until golden brown, 8 to 10 minutes, rotating the pan at least once. Start checking after 5 minutes, removing browned tuiles individually as soon as they’re done. Cool on a rack. Store in an airtight container at room temperature.

Pulp the avocado:

In a small bowl, mash the avocado, shallots, and lime juice together with a fork until almost smooth. Fold in the cilantro; season with salt and pepper.

Prepare the lobster:

Tie a spoon or blunt table knife to the lobster tails to keep the tail straight during cooking (a straight tail is easier to slice). Plunge the lobsters into a large pot of boiling salted water. Boil until just cooked, 9 to 10 minutes, shock in ice water, and drain.

To extract the lobster meat, snap off the claws and extract the claw meat. Twist apart the tail and head; discard the head. With scissors, cut along the center of the tail’s underside and then pull the sides away from each other. Extract the tail meat, removing the dark vein if necessary. Set the meat aside unsliced. Just before you assemble the napoleon, slice the meat and toss it with 3 Tbs. of the shallot vinaigrette.

For the final assembly:

Line up all the components on your workspace. Put 1 tsp. pulped avocado in the center of each plate. Center a tuile on top of the pulped avocado, pressing down lightly to secure.

Arrange a few greens on the tuile, and lay a few lobster pieces on top of the greens. On top of the lobster, set a few pieces of pickled papaya.

Top with a teaspoon of pulped avocado and center a tuile on top, pressing lightly to secure. Repeat the layering until you have three layers of lobster and a tuile on top to finish.

Garnish by spooning the remaining shallot vinaigrette around the plate and by drizzling the basil oil around the vinaigrette. Finish with a few grinds of black pepper.  Serve immediately.

Grilled Lobster

Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. For added flavor, try one of these easy dips: Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce, or Orange-Saffron Aioli.

• 4 whole live lobsters (1-1/2 to 2 lb. each) or 4 frozen lobster tails, thawed
• Olive oil, as needed

If you're using live lobsters, kill them first, as shown in the How to Kill a Lobster video.

Prepare a medium-high gas or charcoal grill fire. Brush olive oil on both sides of the lobsters and set them bottom side down on the cooking grates. Grill until the shells are bright red and the protein in the juices that seep from the shells turns white and coagulates, 8 to 10 minutes for a 1-1/2-lb. lobster and 12 to 14 minutes for a 2-lb. lobster. (There’s no need to turn the lobster over.) A thawed lobster tail will take about 8 minutes to grill.

Remove the lobsters from the grill and let cool for a few minutes. Serve warm with the dipping sauce of your choice

Tip:

With this method, you’ll end up with a slight curve in the lobster’s tail. If you want to keep the tail straight, thread a metal or bamboo skewer through the tail before grilling.

Maine Event Lobster & Corn Grilled Pizza

No summer home in Kennebunkport? This pizza's the next best thing, layering meaty chunks of lobster with fresh corn, chives, and luxurious triple- crème cheese. If you can't find lobster in your market, buy frozen cooked crayfish; it makes a tasty and economical substitute. You can use store-bought pizza dough or make your own.

• 2 ears corn, husked
• 3 tablespoons olive oil, divided
• Kosher salt to taste
• 1/4 cup (1/2 stick) unsalted butter
• 1 cup Crushed Tomato Sauce 
• 2 tablespoons crème fraîche
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temperature
• 4 ounces St. Andre cheese (a triple crème cheese)
• 1 cup cooked lobster meat
• 4 fresh chives, thinly sliced
• Freshly ground black pepper to taste

Preheat the grill per the master directions below.

Brush the corn with 1 tablespoon of the oil and season with salt, then place on the cooking grate directly over the heat and grill, turning occasionally, until it begins to brown, about 8 minutes. Let cool. Remove the kernels from the cob. Reserve for topping.

Just before making the pizza, in a small saucepan over medium heat (or on the grill), melt the butter. Reduce the heat to low or set it off to the side of the grill.

In a medium bowl, combine the tomato sauce and crème fraîche.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the sauce. Top with the corn and cheese.

Finish grilling the pizza per the master instructions.

While the pizza finishes cooking, add the lobster meat to the butter. Cover and warm for 3 minutes, then remove from the heat. When the pizza is hot off the grill, arrange the lobster on top. Sprinkle with the chives and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza:

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium. Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Lobster Napoleon with Herbed Potato Tuiles

This showstopping appetizer is complex, but many of the components can (and should) be made in advance so that the final assembly is simple. Smoked salmon is a delicious substitute if you’re not in the mood for lobster.

For the basil oil:

• 3 cups loosely packed fresh basil leaves
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 cup very fresh canola or grapeseed oil
• 1/4 cup olive oil

For the papaya:

• 1/2 cup water
• 1/4 cup rice vinegar
• 3 Tbs. sugar
• 1 Tbs. kosher salt
• 1 whole clove
• 1 tsp. mustard seeds
• 1 tsp. black peppercorns 
• 1 tsp. chopped fresh ginger
• 1/2 jalapeño, cored, seeded, and chopped
• 1/2 ripe papaya, peeled, seeded, and thinly sliced crosswise (about 1/2 cup)

For the vinaigrette:

• 2 Tbs. fresh lemon juice
• 1 Tbs. rice vinegar
• 2 Tbs. chopped fresh flat-leaf parsley or chervil
• Salt and freshly ground black pepper
• 2 shallots, peeled and roasted in 1/2 cup olive oil at 350°F until soft (20 to 30 minutes)

For the tuiles:

• 1 medium (10 oz.) Idaho potato, baked at 400°F for 1 hour and peeled while still warm
• 2 Tbs. butter
• 4 egg whites
• Salt and freshly ground black pepper
• 1/4 cup (combined) finely chopped fresh basil and flat-leaf parsley

For the avocado:

• 1 ripe avocado
• 1 Tbs. chopped shallots
• 1 Tbs. fresh lime juice
• 1 Tbs. chopped fresh cilantro
• Salt and freshly ground black pepper

For the lobster:

• 2 live lobsters (1-1/2 lb. each)

For the greens:

• 1 cup mixed tiny fresh herbs or mixed baby greens (or larger herbs, snipped)

Two days ahead, make the basil oil:

Blanch the basil and parsley in boiling salted water for 20 seconds, and then shock them in ice water. Squeeze the herbs dry in a dishtowel, and then chop them coarsely. Purée the herbs with the canola and olive oils in a blender until the mixture is uniform and bright green, 3 to 4 minutes. Transfer to a bowl, cover, and refrigerate overnight.

Strain the oil through a fine sieve, discarding the solids. Refrigerate overnight. The next day, decant and discard the sediment.

Pickle the papaya:

In a small, nonreactive saucepan, simmer the water, rice vinegar, sugar, salt, spices, ginger, and jalapeño for 2 minutes. Cool the pickling juice; strain into a nonreactive bowl over the papaya. Let the mixture sit, covered in the refrigerator, for at least 1 hour but no longer than overnight. Strain before using the papaya.

Mix the shallot vinaigrette:

In a small bowl, mix the lemon juice, rice vinegar, parsley, salt, and pepper. Slowly whisk in the roasting oil. Mince the roasted shallots and add them to the bowl.

Make the tuiles:

While the peeled potato is warm, pass it through a ricer (a warm potato makes the batter easier to spread). Whip the potato with the butter on medium until smooth, about 1 minute. Mix in the egg whites until incorporated, about 3 minutes.  Add the salt, pepper, and herbs.

Make a template by cutting a 2-1/2 -inch round from a plastic yogurt or sour cream lid, slitting an X in the middle so you can cut out the center easily. Leave a 1/4-inch border and cut a small tab handle. Heat the oven to 350°F.

On nonstick sheet pans or regular pans with a nonstick liner, drop a generous teaspoonful of batter in the center of the template. With an offset spatula, spread a very thin layer of batter into the center of the template. Repeat until you have at least 16. It’s a good idea to bake extra in case of burning or breakage (and to nibble on).

Bake the tuiles until golden brown, 8 to 10 minutes, rotating the pan at least once. Start checking after 5 minutes, removing browned tuiles individually as soon as they’re done. Cool on a rack. Store in an airtight container at room temperature.

Pulp the avocado:

In a small bowl, mash the avocado, shallots, and lime juice together with a fork until almost smooth. Fold in the cilantro; season with salt and pepper.

Prepare the lobster:

Tie a spoon or blunt table knife to the lobster tails to keep the tail straight during cooking (a straight tail is easier to slice). Plunge the lobsters into a large pot of boiling salted water. Boil until just cooked, 9 to 10 minutes, shock in ice water, and drain.

To extract the lobster meat, snap off the claws and extract the claw meat. Twist apart the tail and head; discard the head. With scissors, cut along the center of the tail’s underside and then pull the sides away from each other. Extract the tail meat, removing the dark vein if necessary. Set the meat aside unsliced. Just before you assemble the napoleon, slice the meat and toss it with 3 Tbs. of the shallot vinaigrette.

For the final assembly:

Line up all the components on your workspace. Put 1 tsp. pulped avocado in the center of each plate. Center a tuile on top of the pulped avocado, pressing down lightly to secure.

Arrange a few greens on the tuile, and lay a few lobster pieces on top of the greens. On top of the lobster, set a few pieces of pickled papaya.

Top with a teaspoon of pulped avocado and center a tuile on top, pressing lightly to secure. Repeat the layering until you have three layers of lobster and a tuile on top to finish.

Garnish by spooning the remaining shallot vinaigrette around the plate and by drizzling the basil oil around the vinaigrette. Finish with a few grinds of black pepper.  Serve immediately.

Dill-Lemon-Caper Lobster Rolls

Cooked lobster tossed in a creamy dressing punctuated with dill, capers, and lemon offers a new take on the traditional lobster roll.

• 3 Tbs. mayonnaise
• 2 tsp. minced fresh dill
• 2 tsp. drained capers
• 1-1/2 tsp. fresh lemon juice
• 1/4 tsp. finely grated lemon zest, plus the juice from 1 small lemon
• 8 oz. cooked lobster meat, cut into bite-size pieces
• Kosher salt and freshly ground black pepper
• Unsalted butter, softened
• 2 split-top hot dog rolls
• Butter lettuce leaves

In a medium bowl, mix the mayonnaise, dill, capers, lemon zest and lemon juice.

Gently mix the lobster meat into the dressing. Season to taste with salt  and pepper.

Heat a 10-inch skillet over medium-high heat. Spread the butter over the outside of the hot dog rolls and toast in the skillet until lightly browned, about 2 minutes per side. Line each roll with lettuce leaves, fill with the lobster salad, and serve.

Maine Event Lobster & Corn Grilled Pizza

No summer home in Kennebunkport? This pizza's the next best thing, layering meaty chunks of lobster with fresh corn, chives, and luxurious triple- crème cheese. If you can't find lobster in your market, buy frozen cooked crayfish; it makes a tasty and economical substitute. You can use store-bought pizza dough or make your own.

• 2 ears corn, husked
• 3 tablespoons olive oil, divided
• Kosher salt to taste
• 1/4 cup (1/2 stick) unsalted butter
• 1 cup Crushed Tomato Sauce 
• 2 tablespoons crème fraîche
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temperature
• 4 ounces St. Andre cheese (a triple crème cheese)
• 1 cup cooked lobster meat
• 4 fresh chives, thinly sliced
• Freshly ground black pepper to taste

Preheat the grill per the master directions below.

Brush the corn with 1 tablespoon of the oil and season with salt, then place on the cooking grate directly over the heat and grill, turning occasionally, until it begins to brown, about 8 minutes. Let cool. Remove the kernels from the cob. Reserve for topping.

Just before making the pizza, in a small saucepan over medium heat (or on the grill), melt the butter. Reduce the heat to low or set it off to the side of the grill.

In a medium bowl, combine the tomato sauce and crème fraîche.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the sauce. Top with the corn and cheese.

Finish grilling the pizza per the master instructions.

While the pizza finishes cooking, add the lobster meat to the butter. Cover and warm for 3 minutes, then remove from the heat. When the pizza is hot off the grill, arrange the lobster on top. Sprinkle with the chives and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza:

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium. Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Lobster Mac and Cheese

Maine's Arrows Restaurant serves this classic entrée with the lobster in the shell placed on top of the macaroni and cheese. Here, however, the large pieces are baked within the pasta and creamy cheese sauce, making it a rich main course; you'll only need a simple salad or sautéed greens as a side.Not a seafood lover? Use the Recipe Maker to create your own mac and cheese recipe with only your favorite ingredients.

• 7 Tbs. unsalted butter; more for the baking dish
• 1 cup breadcrumbs, preferably fresh, or 2 slices stale white bread
• Coarse salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 4 cups milk
• 2 cups grated sharp Cheddar
• 1 tsp. grated nutmeg
• 1 tsp. dry mustard
• 1 lb. elbow pasta
• Two 3-pound lobsters, steamed, shelled, and meat cut into 2-inch pieces
• 2 tsp. finely chopped flat-leaf parsley, for garnish

Heat the oven to 425°F. Lightly butter a 3-quart ovenproof dish and set aside.

If using stale bread, tear it into 1-inch pieces and pulse them in a food processor until smooth. Melt 2 Tbs. of the butter in a skillet over medium heat, add the breadcrumbs, and swirl to coat with butter. Cook the breadcrumbs for 2 minutes, or until browned. Season with salt and pepper and set aside.

In a large saucepan, melt the remaining 5 Tbs. butter over medium-low heat. Whisk in the flour and cook, whisking constantly, for 2 minutes to make a roux. Whisk in the milk in a slow, steady stream, whisking constantly for about 3 minutes. When it comes to a simmer, stir in the cheese, nutmeg, and mustard; season with salt and pepper to taste. Remove from the heat and cover.

Boil a large pot of water, season with salt, and cook the pasta as directed on the package instructions. Drain the pasta and pour into a large bowl. Add the cheese sauce and lobster meat; mix well. Transfer to the prepared dish. Sprinkle the breadcrumb topping evenly over the macaroni. Bake, uncovered, for 20 to 30 minutes, or until golden brown. Let cool for 5 minutes before serving. Garnish with the parsley and serve.

Vodka-Steamed Lobsters with Tomato-Thyme Butter Sauce

Steaming the lobsters with vodka, sugar, and salt gives the meat a subtle sweetness. The flavorful cooking liquid then becomes the base for a buttery dipping sauce.VideoWatch a step-by-step video to learn how to kill lobsters humanely.

• 1/2 cup vodka
• 1 Tbs. granulated sugar
• Kosher salt
• 2 whole live lobsters (1-3/4 lb. each)
• 1 Tbs. extra-virgin olive oil
• 1 small shallot, finely chopped (3 Tbs.)
• 2 tsp. chopped fresh thyme
• 1 medium clove garlic, minced
• Big pinch crushed red pepper flakes
• 1 Tbs. tomato paste
• 2 Tbs. cold unsalted butter, cut into 2 pieces
• Freshly ground black pepper

In a tall stockpot, bring 5 cups water, the vodka, sugar, and 1 tsp. salt to a boil over medium-high heat. Meanwhile, kill the lobsters.


Add the lobsters to the pot and steam, covered, until they’re bright red and a small leg easily pulls away from the body, about 10 minutes. Transfer the lobsters to a platter and tent with foil to keep warm.


Discard all but 2 cups of the lobster cooking liquid. Vigorously boil the remaining liquid in the stockpot, skimming off any foam, until reduced to 1/2 cup, about 9 minutes.


Heat the oil in an 8-inch skillet over medium-low heat. Add the shallot, thyme, garlic, and red pepper flakes and cook, stirring often, until soft, 2 to 3 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Add the reduced cooking liquid, increase the heat to medium, and simmer for 2 minutes. Remove from the heat and swirl in the butter, 1 Tbs. at a time, until melted. Season to taste with salt and pepper.


Serve the lobsters with the dipping sauce on the side.

Tomato, Corn & Basil Salad with Lobster

If you don’t feel like cooking lobster, buying cooked lobster meat or shrimp at a good seafood store is a good alternative. 

• 4 ears fresh corn, shucked, silk removed
• Sea salt (I prefer fleur de sel)
• 2 live lobsters, about 1-1/4 lb. each (or 9 oz. cooked lobster meat)
• 1/4 cup fresh lemon juice
• 2 Tbs. white-wine vinegar or Champagne vinegar
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 lb. ripe tomatoes (I like Early Girl), cored, seeded, and cut into 1/4-inch dice
• 2 fresh jalapeños, seeded and minced (to yield about 3 Tbs.)
• 2 shallots, minced (to yield 1/4 cup)
• 1/4 cup chopped fresh basil leaves
• 5 oz. (about 4 cups) mixed baby greens

Bring a large pot of unsalted water to a boil over high heat. Add the corn and cook for 3 minutes. With tongs, remove the ears of corn from the pot and set them aside to cool. Salt the water generously (it should taste like the sea) and return the pot to a boil. Add the lobsters and cook uncovered for about 8 minutes. Check for doneness by twisting the tail off one lobster. The meat should be opaque throughout. If it's still translucent, continue cooking for another minute or two. Drain and let cool. Crack the shells; remove the meat from the tails and claws. Slice into 1/2-inch pieces and refrigerate in a bowl until ready to use.

In a medium bowl, combine the lemon juice and vinegar with 1/2 tsp. salt and a few grinds pepper. Whisk in the olive oil in a thin stream. Slice the corn kernels off the cobs. Add the kernels to the vinaigrette, along with the tomatoes, jalapeños, shallots, and basil. Toss gently, taste, and adjust the seasonings if needed. Put the greens in another bowl.

Tilt the bowl with the tomatoes and spoon off about 4 Tbs. of the juices. Add this to the bowl of greens and toss to coat. Spoon off about 3 more Tbs. of juice from the tomatoes and add this to the lobster; toss to coat. Taste both the greens and the lobster; adjust the ­seasonings as needed.

Divide the tomato salad, lobster, and greens evenly among four plates, arranging them in separate mounds, and serve.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• One 2 to 2 1⁄2-pound lobster

For the mango salsa

• 1 cup diced mango
• 1⁄2 cup chopped red onion
• 1⁄4 cup chopped cilantro
• 1⁄2 chopped fresh habañero chile
• 2 Tbs. lime juice
• 1⁄4 tsp. salt

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 4 6-inch flour or corn tortillas

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Maine Event Lobster & Corn Grilled Pizza

No summer home in Kennebunkport? This pizza's the next best thing, layering meaty chunks of lobster with fresh corn, chives, and luxurious triple- crème cheese. If you can't find lobster in your market, buy frozen cooked crayfish; it makes a tasty and economical substitute. You can use store-bought pizza dough or make your own.

• 2 ears corn, husked
• 3 tablespoons olive oil, divided
• Kosher salt to taste
• 1/4 cup (1/2 stick) unsalted butter
• 1 cup Crushed Tomato Sauce 
• 2 tablespoons crème fraîche
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temperature
• 4 ounces St. Andre cheese (a triple crème cheese)
• 1 cup cooked lobster meat
• 4 fresh chives, thinly sliced
• Freshly ground black pepper to taste

Preheat the grill per the master directions below.

Brush the corn with 1 tablespoon of the oil and season with salt, then place on the cooking grate directly over the heat and grill, turning occasionally, until it begins to brown, about 8 minutes. Let cool. Remove the kernels from the cob. Reserve for topping.

Just before making the pizza, in a small saucepan over medium heat (or on the grill), melt the butter. Reduce the heat to low or set it off to the side of the grill.

In a medium bowl, combine the tomato sauce and crème fraîche.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the sauce. Top with the corn and cheese.

Finish grilling the pizza per the master instructions.

While the pizza finishes cooking, add the lobster meat to the butter. Cover and warm for 3 minutes, then remove from the heat. When the pizza is hot off the grill, arrange the lobster on top. Sprinkle with the chives and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza:

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium. Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Vodka-Steamed Lobsters with Tomato-Thyme Butter Sauce

Steaming the lobsters with vodka, sugar, and salt gives the meat a subtle sweetness. The flavorful cooking liquid then becomes the base for a buttery dipping sauce.VideoWatch a step-by-step video to learn how to kill lobsters humanely.

• 1/2 cup vodka
• 1 Tbs. granulated sugar
• Kosher salt
• 2 whole live lobsters (1-3/4 lb. each)
• 1 Tbs. extra-virgin olive oil
• 1 small shallot, finely chopped (3 Tbs.)
• 2 tsp. chopped fresh thyme
• 1 medium clove garlic, minced
• Big pinch crushed red pepper flakes
• 1 Tbs. tomato paste
• 2 Tbs. cold unsalted butter, cut into 2 pieces
• Freshly ground black pepper

In a tall stockpot, bring 5 cups water, the vodka, sugar, and 1 tsp. salt to a boil over medium-high heat. Meanwhile, kill the lobsters.


Add the lobsters to the pot and steam, covered, until they’re bright red and a small leg easily pulls away from the body, about 10 minutes. Transfer the lobsters to a platter and tent with foil to keep warm.


Discard all but 2 cups of the lobster cooking liquid. Vigorously boil the remaining liquid in the stockpot, skimming off any foam, until reduced to 1/2 cup, about 9 minutes.


Heat the oil in an 8-inch skillet over medium-low heat. Add the shallot, thyme, garlic, and red pepper flakes and cook, stirring often, until soft, 2 to 3 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Add the reduced cooking liquid, increase the heat to medium, and simmer for 2 minutes. Remove from the heat and swirl in the butter, 1 Tbs. at a time, until melted. Season to taste with salt and pepper.


Serve the lobsters with the dipping sauce on the side.

Creamy Macaroni & Cheese with Lobster

Mascarpone, fresh lobster meat, and thyme turn the humble mac and cheese into one luxurious meal. Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni & Cheese Recipe Maker.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 10 oz. finely grated Cantal
• 1/4 cup mascarpone
• 1-1/2 tsp. finely chopped fresh thyme
• Kosher salt
• 1 lb. campanelle pasta
• 3 cups diced cooked lobster meat

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, mascarpone, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the campanelle and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and lobster meat to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Lobster Mac and Cheese

Maine's Arrows Restaurant serves this classic entrée with the lobster in the shell placed on top of the macaroni and cheese. Here, however, the large pieces are baked within the pasta and creamy cheese sauce, making it a rich main course; you'll only need a simple salad or sautéed greens as a side.Not a seafood lover? Use the Recipe Maker to create your own mac and cheese recipe with only your favorite ingredients.

• 7 Tbs. unsalted butter; more for the baking dish
• 1 cup breadcrumbs, preferably fresh, or 2 slices stale white bread
• Coarse salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 4 cups milk
• 2 cups grated sharp Cheddar
• 1 tsp. grated nutmeg
• 1 tsp. dry mustard
• 1 lb. elbow pasta
• Two 3-pound lobsters, steamed, shelled, and meat cut into 2-inch pieces
• 2 tsp. finely chopped flat-leaf parsley, for garnish

Heat the oven to 425°F. Lightly butter a 3-quart ovenproof dish and set aside.

If using stale bread, tear it into 1-inch pieces and pulse them in a food processor until smooth. Melt 2 Tbs. of the butter in a skillet over medium heat, add the breadcrumbs, and swirl to coat with butter. Cook the breadcrumbs for 2 minutes, or until browned. Season with salt and pepper and set aside.

In a large saucepan, melt the remaining 5 Tbs. butter over medium-low heat. Whisk in the flour and cook, whisking constantly, for 2 minutes to make a roux. Whisk in the milk in a slow, steady stream, whisking constantly for about 3 minutes. When it comes to a simmer, stir in the cheese, nutmeg, and mustard; season with salt and pepper to taste. Remove from the heat and cover.

Boil a large pot of water, season with salt, and cook the pasta as directed on the package instructions. Drain the pasta and pour into a large bowl. Add the cheese sauce and lobster meat; mix well. Transfer to the prepared dish. Sprinkle the breadcrumb topping evenly over the macaroni. Bake, uncovered, for 20 to 30 minutes, or until golden brown. Let cool for 5 minutes before serving. Garnish with the parsley and serve.

New England Lobster Rolls

This New England summer classic is filled with more than a full lobster's worth meat. The contrast between cool, creamy lobster salad (not to be confused with a Connecticut lobster roll, in which the lobster is served warm and dressed with drawn butter) and warm, toasted bun is a huge part of the appeal. Finely chopped celery and scallions provide crunch and a crisp vegetal note to contrast with the rich lobster. Cucumbers, though not traditional, make a cool, refreshing substitute for celery.

• 3/4 cup mayonnaise
• 2 tsp. Dijon mustard
• 1 dash hot sauce, preferably Tabasco
• 1 Tbs. chopped fresh tarragon
• Kosher or sea salt
• 5 1-lb. lobsters (or equivalent)
• 2/3 cup finely diced celery or peeled cucumber
• Freshly ground black pepper
• 3 small whole scallions, thinly sliced (1/4 cup)
• 2 oz. (1/4 cup) salted butter, softened
• 4 New England-style (split-top) hot dog buns
• 4 small Boston or Bibb lettuce leaves

Tip:

For a speedier version, you can substitute 1 lb. high-quality precooked lobster meat for the live lobsters.

In a small bowl, whisk the mayonnaise, mustard, hot sauce, and 1 Tbs. cold water; stir in the tarragon. Transfer to a small covered container and refrigerate. (The dressing may be made up to 5 days ahead.)

Put about 1 inch of well-salted water in a 16- to 20-quart steamer pot, cover, and bring the water to a rolling boil. Meanwhile, kill the lobsters (optional).

When the pot fills with steam, put in the lobsters: Holding them by the body, arrange them two by two on top of each other, facing in different directions so the steam can circulate around them easily.

Cover the pot and steam the lobsters until the shells are bright red and the antennae can be easily pulled off, 10 to 12 minutes for 1-lb. lobsters, 2 minutes longer for each additional 1/4 lb.

Using tongs, transfer the cooked lobsters to a rimmed baking sheet and let sit at room temperature until they’re cool enough to handle. Remove the rubber bands from the claws and then remove the meat from the shells (reserve the shells and bodies for making lobster stock, if you like).

Cut the lobster meat into bite-size pieces. Combine the lobster and celery or cucumber with enough dressing to coat (you may not need all of the dressing). Season to taste with salt and pepper. Cover and refrigerate until cold, at least 30 minutes and up to 4 hours before serving.

When ready to serve, stir the scallions into the lobster salad. Heat a 10-inch skillet over medium heat. Spread the butter on the flat outsides of the hot dog buns. Toast the buns in the skillet, turning once, until golden-brown, about 3 minutes total. Remove from the heat.

Gently open the buns and place a lettuce leaf inside each. Divide the lobster salad among the buns and serve.

Vodka-Steamed Lobsters with Tomato-Thyme Butter Sauce

Steaming the lobsters with vodka, sugar, and salt gives the meat a subtle sweetness. The flavorful cooking liquid then becomes the base for a buttery dipping sauce.VideoWatch a step-by-step video to learn how to kill lobsters humanely.

• 1/2 cup vodka
• 1 Tbs. granulated sugar
• Kosher salt
• 2 whole live lobsters (1-3/4 lb. each)
• 1 Tbs. extra-virgin olive oil
• 1 small shallot, finely chopped (3 Tbs.)
• 2 tsp. chopped fresh thyme
• 1 medium clove garlic, minced
• Big pinch crushed red pepper flakes
• 1 Tbs. tomato paste
• 2 Tbs. cold unsalted butter, cut into 2 pieces
• Freshly ground black pepper

In a tall stockpot, bring 5 cups water, the vodka, sugar, and 1 tsp. salt to a boil over medium-high heat. Meanwhile, kill the lobsters.


Add the lobsters to the pot and steam, covered, until they’re bright red and a small leg easily pulls away from the body, about 10 minutes. Transfer the lobsters to a platter and tent with foil to keep warm.


Discard all but 2 cups of the lobster cooking liquid. Vigorously boil the remaining liquid in the stockpot, skimming off any foam, until reduced to 1/2 cup, about 9 minutes.


Heat the oil in an 8-inch skillet over medium-low heat. Add the shallot, thyme, garlic, and red pepper flakes and cook, stirring often, until soft, 2 to 3 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Add the reduced cooking liquid, increase the heat to medium, and simmer for 2 minutes. Remove from the heat and swirl in the butter, 1 Tbs. at a time, until melted. Season to taste with salt and pepper.


Serve the lobsters with the dipping sauce on the side.