LOBSTER WITH SAUSAGE, MUSSELS, CORN, AND POTATOES
In addition to the herb mayonnaise (recipe follows) and blue cheese coleslaw (recipe follows), sliced tomatoes would be perfect alongside.
Ingredients:
18 small red-skinned potatoes
6 small onions, quartered lengthwise
1 fresh fennel bulb (about 1 pound), trimmed, halved lengthwise, thinly sliced crosswise
2 12-ounce bottles pale ale
4 cups water
1 tablespoon Old Bay seasoning
1 tablespoon coarse kosher salt
10 fresh thyme sprigs
1 pound kielbasa or linguiça sausage, cut into 1-inch pieces
6 ears of corn, husked
2 1/2 pounds mussels, scrubbed, debearded
3 1 3/4-pound live lobsters
1 cup (2 sticks) butter
Lemon wedges
Lemon-Herb Mayonnaise (recipe follows)
Fill very large pot 2/3 full with salted water; bring to boil over high heat.
Meanwhile, place potatoes, onions, and fennel in another very large pot. Add beer and 4 cups water; sprinkle with Old Bay seasoning and salt. Add 5 thyme sprigs and sausage. Bring to boil over high heat; reduce heat to medium-high. Cover; cook 15 minutes. Add corn, then mussels and remaining thyme. Cover and cook until mussels open and potatoes are cooked through, about 15 minutes longer.
Meanwhile, drop lobsters headfirst into salted boiling water; cover. Boil until cooked through and shells turn bright red, about 13 minutes. Using tongs, remove lobsters from pot. Split in half lengthwise.
Melt butter in saucepan and divide among 6 ramekins.
Remove corn, fennel, onions, potatoes, and mussels from pot (discard any mussels that do not open). Divide among 6 large bowls. Place 1/2 lobster atop mixture in each bowl. Season broth with salt and pepper; pour over seafood and vegetables. Serve with melted butter, lemons, and Lemon-Herb Mayonnaise.
Makes 6 servings.
LEMON-HERB MAYONNAISE
Delicious with seafood and veggies.
Ingredients:
1 1/2 cups mayonnaise
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
Place mayonnaise in food processor. Add next 4 ingredients; process until smooth, about 30 seconds. Transfer to bowl. Stir in lemon juice and peel. Season with salt and pepper. (Can be made 1 day ahead. Chill.)
Makes 6 servings.
BLUE CHEESE COLESLAW
Buttermilk and blue cheese make this slaw rich and tangy.
Ingredients:
1/2 cup blue cheese, crumbled
1/2 cup buttermilk
3 tablespoons apple cider vinegar
2 tablespoons sugar
12 cups shredded green cabbage (about 1 large head)
Place first 4 ingredients in processor; blend until smooth, about 30 seconds. Place cabbage in large bowl. Add dressing; toss. Season with salt and pepper. Cover; chill at least 1 hour. (Can be made 1 day ahead; chill. Toss before serving.)
Makes 6 servings.
B-man 