Lobster Pionono Recipes

Steps:

• For the picadillo: Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring frequently with a wooden spoon, until the onions are translucent, 1 to 2 minutes. Add the ground beef and break up the meat with a wooden spoon. Stir in the tomato paste, adobo, sazón and tomato sauce until combined. Season with salt and pepper and cook, continuing to break up the meat until it is browned, 7 to 8 minutes.
• Finally, add the cilantro and adjust the seasoning if necessary. Transfer to a large bowl and set aside.
• For the plantains: Pour 1 inch of oil into a large saute pan or deep large skillet and place over medium-high heat. Line a plate with paper towels.
• Using a sharp knife, trim off both ends of a plantain. Slit a thin line down the plantain, cutting just through the skin, and peel back the skin to remove it. Repeat with the remaining plantains. Slice each plantain lengthwise into 5 to 6 strips.
• Fry the plantains 2 or 3 strips at a time until golden brown on both sides, about 5 minutes.
• Transfer to the paper towel-lined plate to drain. Repeat with the remaining strips.
• Preheat the oven to 400 degrees F. Grease the cups of a 12-cup muffin pan. Line the sides of the muffin cups with the longer plantain strips, then use trimmed pieces to cover the bottoms of the muffin cups.
• Spoon the picadillo into the plantain-lined muffin cups, filling each about three-quarters full. Top each with a spoonful of the beaten eggs to help them hold together.
• Bake until lightly browned, about 15 minutes. Use a knife to loosen the edges before removing the piononos from the muffin cups. Serve hot or warm.

Steps:

• Remove the meat of the lobster tails, making sure to keep them intact. One by one, pound the tails thin: Cover the top and bottom with plastic wrap, place on a hard surface and use a smooth mallet to gradually pound the tail to less than 1 inch thick and uniform. Repeat with each tail.
• Place the panko and flour and in separate shallow dishes. Season the flour with salt and pepper. Place the egg in another dish. Place the dishes in the order of egg, flour and panko. Take a lobster tail and rinse with the egg, letting the excess drip off before placing it in the flour, lightly coating both sides. Finally press the lobster into the panko, pressing on both sides to coat evenly. Set aside and repeat with the remaining tails.
• Reduce the wine and shallots to one-fourth in a medium saucepan over medium high-heat. Add the chicken stock and reduce by half. Add the key lime juice and bring to a simmer. Reduce the heat to low and slowly whisk in the cold butter. Check for seasoning and keep warm.
• Heat the clarified butter in a medium-to-large skillet over medium heat. Sear the lobster tails until golden brown, about 3 minutes per side (these can be done in batches). Be careful not to overcook: the lobster is done when it begins to become firm to the touch.
• Serve with the sauce and enjoy.

Steps:

• For the lobster: Prepare an ice water bath and set aside. Place the lobster in a pot and cover with the beer. Add the garlic and lemon and bring to a boil. Boil until the lobster shell turns a reddish color, 8 to 10 minutes. Immediately put the lobster into the ice bath to cool for approximately 5 minutes. Remove the lobster meat from the shell and chop into small chunks.
• For the crab and lobster mixture: Over medium-high heat in a saute pan, saute the olive oil, shallots and garlic until the shallots become slightly caramelized. Add the peppers. Add the crab and lobster to the pan and continue to saute, about 5 minutes. Add the Creole and seafood seasoning and finish with a squeeze of lemon juice.
• For the breadcrumb mixture: In a large mixing bowl, combine the breadcrumbs, peppers, basil, thyme, dill, black pepper, cayenne, nutmeg and salt. Add the crab and lobster mixture from saute pan and mix together. Add the half-and-half, Parmigiano-Reggiano and eggs and mix to combine. Form the mixture into 8 patties and refrigerate for a minimum of 1 hour.
• For the sauce: Mix together the Thai chili sauce, mayonnaise and red pepper flakes in a bowl until combined.
• Heat some oil in a frying pan over medium-high heat. Fry the crabby lobster patties on each side until golden brown, about 4 minutes per side.
• Place the crabby lobster patties on the buns and top with the sauce and some arugula or spinach.

Steps:

• Remove about 4 cups (1 quart) of the Seafood Bouillon and chill to use for an ice bath.
• Bring the remaining Seafood Bouillon back to a boil in a large stockpot. Preheat a grill to medium-high heat.
• Put the reserved chilled Seafood Bouillon in a large bowl and add ice to make an ice bath. Add the lobsters to the boiling liquid in the stockpot and cook for 2 minutes. Remove the lobsters from the pot. Remove the claws and return them to the stockpot to cook for 6 minutes more. Put the lobster bodies in the ice bath to stop the cooking process. When the claws are cooked, transfer them to the ice bath to chill. Use a chef's knife to split the lobster bodies and tails in half down the center. Crack the claws and remove the meat.
• Melt half of the Pernod-Caper Butter in a small saucepan on the grill. Brush the lobster tails liberally with some of the remaining room-temperature Pernod-Caper Butter. Grill the lobsters on the shell side first for 4 minutes to melt the butter. Flip onto the flesh side, add the claw meat to the grill and cook for another 4 minutes. Remove to a platter or individual serving plates.
• Serve with a salad of shaved radishes and fennel, lemon wedges for squeezing and a small side of the melted Pernod-Caper Butter.
• Combine the salt, lemons, carrots, celery, onions, bay leaf and 24 cups (1 1/2 gallons) water in a large stockpot and bring to a boil. Use immediately for cooking lobsters or other seafood.
• Combine the butter, shallots, capers, dill and lemon zest in the bowl of a stand mixer fitted with a paddle attachment and mix on medium just until the ingredients are combined. Scrape down the sides of the bowl with a spatula, then add the Pernod and mix on high just until incorporated. Season the butter with salt and pepper.
• Using a sheet of parchment paper, roll the butter into a log, seal the ends and chill for at least 1 hour. When ready to use, slice into disks for easy portioning.

Steps:

• In a large, hot saute pan coated well with oil, saute the lobster. Add the garlic, scallions, and black pepper. Deglaze with wine and add chicken stock and fish sauce. Add butter and check for seasoning.
• Lemon grass fried rice: In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon juice and check for seasoning.
• PLATING On a large dinner plate, mold a mound of rice in the middle and top with lobster. Garnish with sliced scallions.
• WINE: Fruity Alsatian Riesling, not bone dry like Trimbach, Hugel. We used Gunderloch, Riesling