To kick off the school’s first lesson we figured we’d get a little fancy with the king of crustaceans and a little something sweet on the side. The perfect recipe for when a celebration is in order—and yes, lobsters on sale is a reason for celebration—this take on a seafood classic hits all the right notes.
Equipment: Stove, 8 Qt. Pot, 5 Qt. Pot, 1 Qt. Saucepan, Chef’s Knife, Cutting Board
Serving Suggestion: Individual Plating
Servings: 1 Lobster per person; sweet potatoes serve 4
Suggested Wine Pairing:Chardonnay, Sauvignon Blanc
Suggested Beer Pairing:Pilsner, Stout (yeah, we know they’re total opposites, but each works for all the right reasons)
- 1 Whole Lobster (market price varies, expect an average of $10/lb) (NOTE: It’s important to keep the lobster alive until cooking. Like most other shellfish, cooking dead lobster generally leads to unpleasant gastrointestinal results.)
- ½ lemon ($.50)
- 1 medium garlic clove ($2.99/lb)
- 1 ¼ sticks unsalted butter ($4.99/lb package)
- 2lbs Sweet Potatoes ($1.50/lb)
- ¼ C half and half ($1.75/pint)
- 4 TBSP Maple Syrup ($8/pint for the real stuff; highly recommended)
Mashed Sweet Potatoes Preparation (start this first)
- Scrub and wash the sweet potatoes. Cut each in half and toss them into the 5 Qt. pot.
- Cover the spuds with water and boil for 25-35 minutes.
- Drain and remove the skins from the sweet taters if you want, or you can leave them in. Either way, add the butter, half and half, and syrup, then start mashing.
- Serve family style or plate with the lobster.
- Bring 5 quarts of water to a boil in the 8 Qt. pot. Throw the lobster in head first. (Don’t worry PETA, if you hear them “screaming” it’s just the steam releasing from the shell as it cooks. These little puppies don’t have nervous systems complex enough to feel pain. Now back to cooking, this isn’t a biology lesson.)
- Bring the water back to a boil and lower the heat and simmer them for 5 minutes (add a couple of minutes for every additional lobster).
- Pull out of the water, drain and plate.
- Place saucepan over low heat and add a stick of butter.
- Mince the garlic and add it to the melting butter.
- Squeeze the juice of half a lemon into the mixture and keep warm. Serve in individual dipping cups so you don’t have a communal dunking situation going on; that can get gross.