Inside The Great Lobster Cookbook

Lobster is often thought of as an upscale ingredient, but according to Canadian chef Matt Dean Pettit cooking it can be quite simple – and doesn’t have to be intimidating.

Here are two recipes from Pettit’s new book The Great Lobster Cookbook: More than 100 recipes to cook at home.

Samuel Adams Boston Lager ‘Lobstah Cowdah’

(Serves 4)

1 live lobster (about 1 ¼ lb),
boiled and meat removed
(see pages 17–23), shells
and 10 cups cooking liquid
reserved
3 stalks celery, roughly
chopped
2 carrots, roughly chopped
1 large white onion, peeled
and diced
3 cloves garlic, minced
3 sprigs fresh flat-leaf parsley,
roughly chopped
6 black peppercorns
1 bay leaf
6 ears fresh corn
1 bottle (355 ml) lager
1 ½ lb (about 6–8 medium)
red potatoes, peeled and
cut into ½-inch cubes
3 cups half-and-half cream
1 Tbsp cayenne pepper
Kosher salt and freshly
ground pepper
1 bunch chives,
finely chopped

1. Roughly chop the lobster meat and place it in a bowl. Set aside.

2. In the same stockpot you used to cook the lobster, heat the reserved cooking liquid, uncovered, over high heat. Add the lobster shells and bring to a boil. Add the celery, carrots, onion, garlic, parsley, peppercorns, and bay leaf. Turn down the heat to medium-low and simmer, uncovered, for 1 ½ hours, until the soup is creamy and thick.

3. Using a sharp knife, scrape the kernels off each corn cob into a bowl and set aside.

4. Strain the lobster broth through a fine mesh sieve into a clean, smaller saucepan. Add the lager and cook, uncovered, over mediumhigh heat for 10 minutes, or until the broth starts to thicken. Add the potatoes and corn kernels. Turn down the heat to medium and simmer, uncovered, for 10 to 15 minutes, or until the potatoes are tender. Stir in the cream and add the cayenne pepper. Return to a simmer for 10 minutes. Add the lobster meat and
continue to simmer, uncovered, for an additional 2 to 4 minutes. Season to taste with salt and pepper.

5. Ladle the chowder into bowls and top with chopped chives.

Maine Hot Lobster Roll

(Serves 4)

l live lobster (about l 1 ) lb), boiled and meat removed
juice of l lemon
l tsp Old Bay Seasoning (or your favorite seafood seasoning)
3 Tbsp salted butter
4 top-loader or top-sliced hot dog buns
Chips for serving

1. Roughly chop the lobster meat and place it in a bowl. Add the lemon juice and seafood seasoning. Toss well to coat the lobster meat.

2. In a small saucepan, melt 2 Tbsp of the butter over medium heat. Keep it warm.

3. Butter the buns using the remaining l Tbsp of the butter. Place the buns on a hot grill top or in a frying pan and toast each side until golden brown or to your liking.

4. Evenly spoon the lobster mixture into the toasted buns and pour hot butter on top of the lobster.

Serve immediately with your favorite chips.