Cooking with Carafoli: What Do You Do With a 3 1/2 Lobster For Two?

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Lobster Risotto

Heirloom Tomatoes & Curried Lobster

Lobster Gumbo

Peach Upside-Down Skillet Cake

It was a cool fall day, perfect for a fireplace dining experience. We call this dining in: appetizers by the fireplace, followed by dinner in our dining room. On this particular day, we decided dinner would feature Mexican cuisine, including Margaritas, guacamole, salsa, and chips. Additionally, I added blistered Shishito peppers. And of course, quiet Mexican music in the background.

Before all this took place, I had to buy the ingredients. Off to my fishmonger for the lobster, and the supermarket for limes and cilantro.

Due to the Labor Day holiday, the fish market was crowded – this is where the problem arose. I said, “I want a lobster, about 3½ pounds.” I am a visual person and clearly was not aware of what a 3½ pound lobster looked like. It was shoved into a bag with a lemon before I had a chance to see it. I got home and looked at the bill – $69 for a lobster! Shocked and afraid to bring this up to my husband, I panicked! He had already seen the bill on his iPhone. By the time I got home, everything was resolved. I told him we could have not just one great meal tonight but enough for three, plus stock for soup!

Although large lobsters are often said to be less tender, I have learned it is all in the way they are cooked. To prepare this 3½ pound lobster, split it (see photos) and season with cilantro lime butter. I placed it on a large baking sheet and put it in a preheated 425-degree Fahrenheit convection oven. It took approximately 25 to 30 minutes.

Save the Shells for a Lobster Stock

The head, body, shells, and legs are full of flavor and perfect for making a rich seafood gumbo or risotto.

Begin with a large 8- or 12-quart saucepan. Crush the cooked shells in the pan with a mallet or the back of a knife. Add 2 cups of dry white wine, followed by water to cover. Add one chopped onion, carrot, celery stalk, and a few herbs. Bring the mixture to a boil, then reduce the heat to medium, cover, and simmer for 1 hour. Strain the liquid to obtain the stock.

It is recommended to use this fish stock within several days due to its short lifespan.