The Aspiring Locavore- Heirloom Tomatoes and Luscious Lobster

The Morris Farm Trust in Wiscasset, Maine is the gracious host for The Aspiring Locavore- Fresh, Local, Possible- A Maine Cooking Class. We gather on the fourth Tuesday of every month to share the freshest foods that are available in our area. Read more Here. Our August class involved a hands on approach for students to create delicious dishes. One thing we created was a Lobster Chevre Pate. Since the recipe was directly out of our heads- I thought it best to write it down here. Come join us next time at the Morris Farm for The Aspiring Locavore in September.
Lobster Chevre Pate
We decided that this light dish would be perfect on crusty bread OR chilled and made into little patties. The patties can be dipped in a beaten egg, then breadcrumbs and fried in butter until golden. The crispy patties can then be served atop fresh greens for a lovely salad.
You need:
11-12 oz plain fresh chevre at room temperature
6 oz cooked chopped lobster meat
the juice of 1/2 a lime- approximately 3 T
3 T finely chopped fresh cilantro
dash of sea salt
a few grinds of black pepper
Mash the chevre in a shallow bowl with a fork. Stir in the lime juice, cilantro salt and pepper. When combined, add the lobster and stir gently until completely incorporated. Serve immediately or Line a dish with plastic wrap and fill with the pate. Fold the plastic up over the mixture. Cover with another layer of wrap and chill until you are ready to use. When you're ready to serve, remove the plastic wrap until the pate is exposed. Unmold the pate onto a pretty plate and gently peel back the wrap to uncover the pate. Sprinkle the pate with a little more freshly chopped cilantro and serve with bread rounds or crackers. Delicious!
Savor. Linger. Enjoy!

Mimosa Dressing Makes Lobster Sparkle

Light and refreshing- a Mimosa is a delightful summer champagne cocktail. For a change of pace, serve your freshly cooked lobster draped with the flavor of champagne and citrus-minus the alcohol. You won't miss the butter. The orange juice concentrate is bright; the vinegar tangy. Together they allow the flavor of the lobster to shine- with just the right zing. Add a dash of cayenne for a spicy finish. Yum!
Mimosa Dressing
This light dressing is wonderful on seafood
Makes about 1 cup
3 T honey or maple syrup
1/3 c orange juice concentrate
2 T champagne-vinegar
Salt and pepper, to taste
2 T light olive oil
Whisk all ingredients together in a small bowl. Chill.
Savor. Linger. Enjoy!

Fresh Lobster or Shrimp Gazpacho

Summer is the perfect time for elegant, simple meals. There is nothing quite as succulent as a fresh tomato warmed by the sun. Find the farmers’ markets and farm stands in your neighborhood and purchase the flavorful, ripe wonders that grow close to home. These local fruits and vegetables will add immeasurably to your menu.

This recipe for an elegant gazpacho is enhanced with the delicate taste of lobster. It’s joined by a new summer classic that bursts with flavor: Duck Salad with Blueberries and Walnut Vinaigrette. This salad is a quintessential summer dish, incorporating both fruits and vegetables fresh from the field. Feel free to substitute your favorite herbs and vegetables to make each dish your own.

Fresh Garden Gazpacho with Lobster Medallions
This is one of the easiest versions available of this refreshing summer classic. The addition of vinegar gives it a delicious, subtle tang.

2 cups tomato juice or vegetable juice cocktail- you can choose the spicy version for a zippier soup
2 cups fresh tomatoes, peeled, seeded, and finely chopped
1 cup diced canned tomatoes, with their liquid
1 cup celery, finely chopped
1 cup seeded and finely chopped cucumber
1 cup red bell pepper, finely chopped
1 cup sweet onion or scallions, finely chopped
1 cup fresh flat-leaf parsley, finely minced
3 Tablespoons red wine vinegar
2 Tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1 Tablespoon chopped fresh oregano or 1 t dried
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
Sprigs of fresh parsley
24 baby spinach leaves
4 cooked lobster tails or 1 lb cooked Maine shrimp

Place all of the ingredients except the parsley sprigs, baby spinach, and lobster in a large stainless steel or glass bowl. Cover and chill six hours or overnight. One at a time, place each lobster tail on your cutting board. Using a sharp knife, slice along the top of each lobster tail, cutting approximately 1/4 inch into the meat. De vein. Slice each lobster tail into 3/4-inch thick pieces to create large coin-shaped medallions.

When you are ready to serve, fill each bowl with soup. Lay three baby spinach leaves in the center of each bowl. Carefully place a few lobster medallions on top of the spinach “lily pads.” Garnish with a sprig of parsley and serve.

Serves 8.
Savor. Linger. Enjoy! -Cynthia