HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Fingerling Potatoes and Baby Squash
with Spiny Lobster

Serves 4

In Australia, spiny lobsters (known there as rock lobsters) are harvested in one of the best-managed crustacean fisheries in the world. The Western Australia fishery has earned the seal of approval from the Marine Stewardship Council, a non-profit organization devoted to protecting the seas from irresponsible fishing practices. Unlike American (Maine) lobster, spiny lobster has no claws. It's usually sold frozen or thawed. Spiny lobsters are also harvested from Baja, California, and are also MSC-certified Caribbean. Caribbean lobster fisheries are not at all well managed, and lobsters from there should be avoided.

1 large spiny lobster or 1 pound lobster tails, thawed
1 pound French fingerling or other waxy potatoes, cut into 1-inch chunks
2 tablespoons extra virgin olive oil
3 garlic cloves, halved
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 pound tender baby squashes, such as baby zucchini,
         yellow squash, and patty pan, cut into bite-size pieces
2 tablespoons chopped fresh chervil or flat-leaf parsley
Juice of 1/2 lemon
Sea salt or kosher salt

Bring a large pot of salted water to a boil (it should be as salty as seawater). Add the lobster; cook about 4 minutes per pound (slightly underdone). Remove from the pot, cool, and remove the shell. Once cool, cut the meat into bite-size nuggets.

Add the potatoes to the lobster cooking water; boil until tender, about 10 minutes. Transfer the potatoes to a bowl; drizzle with a few drops of olive oil.

Combine the olive oil, garlic, turmeric, and cayenne in a medium saucepan over low heat; cook until the garlic becomes soft and begins to sizzle. Add the baby squashes; cook 4 minutes, until crisp-tender. Add the lobster meat just to heat through. Toss the warm lobster mixture with the potatoes, chervil, lemon juice, and salt to taste.

 

Buy the Book!

 

from:
The Ethical Gourmet
by Jay Weinstein
Broadway
368 pages; Paperback; $19.95
ISBN: 0-7679-1834-7
Recipe reprinted by permission.

 

The Ethical Gourmet

 

Cookbook Profile Archive

 
 

This page created July 2006


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,