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QUICK FIX

2 Lobsters, Hold the Bib

October 07, 1998|JANET McCRACKEN | SPECIAL TO THE TIMES

My favorite way to eat lobster is boiled whole--quite a messy venture. That's why I'd rather do it in the privacy of my own home where running to the sink with my hands in the surgeon's "I've just scrubbed" pose won't draw stares from strangers. Besides, I've never been partial to those embarrassing lobster bibs.

It's true that lobster is a luxury food. But often it's available in Chinese grocery stores and supermarkets at affordable prices. When I see lobsters on special--or if I'm just in the mood for a treat--I'll pick up a couple for my husband and me, and let the kids eat hamburgers for the night.

Instead of the usual side of plain melted butter, I add some ginger and shallots to the butter. Corn on the cob and a fresh herb salad are a terrific way to complete the meal. Of course, the only dessert for this is a nice thick slice of watermelon.

Note that the menu is designed for two but can be expanded easily for entertaining--or for your kids if they prefer crustaceans to burgers.

Menu (30 MINUTES OR LESS)

Boiled Lobsters With Ginger-Shallot Butter

Herb Salad

Corn on the Cob

Watermelon

BOILED LOBSTERS WITH GINGER-SHALLOT BUTTER

2 lobsters, about 1 1/2 pounds each

Salt

3 tablespoons butter

1 tablespoon minced shallots

1 tablespoon minced ginger root

Fill pot large enough to hold 2 lobsters with heavily salted water and bring to a boil.

Add lobsters. Cook until shells turn red, about 11 minutes.

Melt butter in small saucepan or skillet. Add shallots and ginger. Saute 5 minutes.

Remove lobsters from water. Serve immediately with ginger-shallot butter for dipping.

2 servings. Each serving:

242 calories; 795 mg sodium; 108 mg cholesterol; 18 grams fat; 2 grams carbohydrates; 18 grams protein; 0.07 gram fiber.

CORN ON THE COB

Salt

2 ears corn

2 teaspoons butter

Bring large pot of salted water to boil. Add corn. Cook 4 to 5 minutes. Remove. Spread with butter and sprinkle with salt to taste.

2 servings. Each serving.

111 calories; 200 mg sodium; 10 mg cholesterol; 5 grams fat; 17 grams carbohydrates; 3 grams protein; 0.63 gram fiber.

HERB SALAD

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

3 tablespoons oil

Salt, pepper

1 cup loosely packed mixed fresh herbs, such as parsley, basil, dill, tarragon and cilantro

1 cup baby greens

Stir together vinegar, mustard, oil and salt and pepper to taste to make vinaigrette.

Toss herbs and baby greens with vinaigrette to coat leaves.

2 servings. Each serving:

199 calories; 222 mg sodium; 0 cholesterol; 21 grams fat; 4 grams carbohydrates; 1 gram protein; 0.56 gram fiber.

COUNTDOWN

25 minutes before: Put 2 pots of water on stove to boil corn and lobsters.

23 minutes before: Prepare herb salad. Mince ginger and shallots for butter.

12 minutes before: Add lobsters to water.

10 minutes before: Make ginger-shallot butter.

5 minutes before: Add corn to water. Cut watermelon.

1 minute before: Remove lobsters and corn from water.

INGREDIENTS

SHOPPING LIST

2 ears corn

1 knob ginger root

Fresh leafy herbs of choice, such as dill, tarragon, cilantro, parsley, basil

1 bag baby greens

2 (1 1/2-pound) lobsters

1/2 watermelon

Staples

Butter

Dijon mustard

Oil

Salt

Shallots

Red wine vinegar

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