1 week Ago By [email protected] (Stephen Bradley)
Given that there are not one, but , it is clear that there are few seafoods as American as a bright red lobster. In large numbers, lobsters scuttle along the ocean floors that line the United States' coasts, making this crustacean a fixture on seaside restaurant menus and in American cuisine at large. Like most shellfish — and most seafood, for that matter — lobsters are quite bland when eaten alone.
Sure, you can eat a and call it a day, but you can also switch it up. Lobster actually stands up well to bolder ingredients that dynamize the subtle flavor and make the eating (or cracking) experience more interesting. Curt Brown, lobsterman and marine biologist at and board member of the , gave us his tips on how to amp up your next batch of lobster.
He suggested cooking lobster with Pernod, an anise-flavored liqueur. "I love to flambé lobster meat in Pernod quickly with some fennel seed and then reduce a little heavy cream over heat for about five minutes," Brown told The Takeout. "Even though I'm not usually a fan of anise, its subtle notes blend perfectly with lobster's sweetness, creating a rich and indulging flavor," he explained.
The licorice-like flavor is intriguing alongside the luxurious meat and cream. Meanwhile, the liqueur's undertones of mint, chamomile, and coriander add brightness, and the bitterness brings balance. Other ways to play with lobster's sweetness Curt Brown emphasized the importance of leveraging the sweetness in lobster meat when brainstorming ways to elevate a lobster dish.
He said for extra-sweet lobsters, you can opt for crustaceans harvested in their new shell phase, which are post-molting lobsters. As lobsters age, the shell gets harder, and the meat "becomes firmer, more briny, and less sweet," Brown explained to The Takeout. Regardless of the age, though, lobster meat's sweetness is still the quality that should guide how you think through complementary additions.
"It pairs well with sweet ingredients like pineapple salsa on a lobster tostada, as well as bolder flavors like Cajun spices, Thai seasonings, and even a little heat in a coconut curry. Citrus notes, such as lemon and lime, are also great complements that brighten the flavor and balance the richness of the meat," Brown said. Similar to , the interplay of subtle spice, bright lemon, and rich seafood is a perfect match.
The slightly sweet seafood presents a fresh canvas on which you can slather on more dynamic and complex flavors. Recommended.
