How do you tell a true Northeasterner from a everyone else? Watch how we eat a lobster. First off, we don't need lobster crackers or a bib. Our bare hands are extremely adept at breaking through the outer shell without showering in lobster juice. Secondly, we all have a well practiced method for getting in there. Finally, a true Northeasterner (according to my Bostonian family) is never put off by cooking a live lobster. That is where I divert from my roots. I just won't do it. I will buy an already cooked lobster once in awhile. But I won't cook one myself. Not that one is any better than the other from a vegan's perspective, but I can live with myself to some degree if it's already packaged up waiting for someone like me to prevent it from waste.
But isn't shellfish rather unhealthy? Shellfish contains iron, copper, zinc and Vitamin B-12. It is also high in protein and contains low levels of saturated fat compared to red meat. The cholesterol content tends to be high in shellfish, but in a person who generally eats a low cholesterol diet and is in good health, it can be beneficial. Cholesterol is used to make bile acids in the liver, which then travels to the intestines to aid in fat digestion and elimination of (LDL) low-density lipoprotein cholesterol from the body. It also plays an important role in a variety of other functions such as hormone production, vitamin regulation, fighting infections and preventing memory loss. When a higher cholesterol food such as lobster is paired with an ingredient high in plant sterols which lower LDL cholesterol, such as edamame, it prevents the absorption of the unhealthy LDL aspect of cholesterol. Phrased another way, you still receive the benefits of cholesterol while eliminating the unhealthy aspects.
But isn't shellfish rather unhealthy? Shellfish contains iron, copper, zinc and Vitamin B-12. It is also high in protein and contains low levels of saturated fat compared to red meat. The cholesterol content tends to be high in shellfish, but in a person who generally eats a low cholesterol diet and is in good health, it can be beneficial. Cholesterol is used to make bile acids in the liver, which then travels to the intestines to aid in fat digestion and elimination of (LDL) low-density lipoprotein cholesterol from the body. It also plays an important role in a variety of other functions such as hormone production, vitamin regulation, fighting infections and preventing memory loss. When a higher cholesterol food such as lobster is paired with an ingredient high in plant sterols which lower LDL cholesterol, such as edamame, it prevents the absorption of the unhealthy LDL aspect of cholesterol. Phrased another way, you still receive the benefits of cholesterol while eliminating the unhealthy aspects.
Ingredients:
extra virgin olive oil
2 shallots, chopped
3 garlic cloves, chopped
1 bay leaf
6 oz. shelled edamame
2 cups turkey, seafood or vegetable broth, plus 1 cup reserved
salt and freshly ground black pepper, to taste
1 handful fresh baby spinach
1 lobster, shelled and roughly chopped
2 tablespoons fresh lemon juice
1 sprig fresh mint leaves, chopped
Directions:
Heat the oil in a saucepan over medium heat. Add the shallots, garlic and bay leaf. Cook until softened, about 3-4 minutes, stirring frequently to prevent garlic from burning. Add the edamame and cook another 1-2 minutes. Pour the broth into the pan and season with salt and pepper. Cover and simmer over medium-low heat for 15 minutes. Remove from heat an allow to cool slightly. Transfer the mixture to a blender and remove the bay leaf. Add the spinach and the reserved broth a little at a time, blending until smooth. Pour the bisque into bowls and set aside.
In a separate bowl, toss together the lobster, lemon juice and mint leaves. Spoon the lobster and juice over the center of each bowl of bisque. Add additional salt and pepper if desired. Serve immediately.
Yield: 2 servings
extra virgin olive oil
2 shallots, chopped
3 garlic cloves, chopped
1 bay leaf
6 oz. shelled edamame
2 cups turkey, seafood or vegetable broth, plus 1 cup reserved
salt and freshly ground black pepper, to taste
1 handful fresh baby spinach
1 lobster, shelled and roughly chopped
2 tablespoons fresh lemon juice
1 sprig fresh mint leaves, chopped
Directions:
Heat the oil in a saucepan over medium heat. Add the shallots, garlic and bay leaf. Cook until softened, about 3-4 minutes, stirring frequently to prevent garlic from burning. Add the edamame and cook another 1-2 minutes. Pour the broth into the pan and season with salt and pepper. Cover and simmer over medium-low heat for 15 minutes. Remove from heat an allow to cool slightly. Transfer the mixture to a blender and remove the bay leaf. Add the spinach and the reserved broth a little at a time, blending until smooth. Pour the bisque into bowls and set aside.
In a separate bowl, toss together the lobster, lemon juice and mint leaves. Spoon the lobster and juice over the center of each bowl of bisque. Add additional salt and pepper if desired. Serve immediately.
Yield: 2 servings
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