Lobster two ways and zucchini fritters

**Herb-grilled lobster with grilled zucchini and a zucchini fritter

For Christmas Eve, I had lobsters with my lobster :) We had a lobster cook off!! We each cooked two lobster tails however we wanted and then we would decide who's dish reigned supreme. I made my lobsters in a white wine broth while he flavored his with an herb-butter and grilled them on his dalmation outdoor grill. And the winner was...that would be the person writing this blog :) Well, he did come in second though...out of two but who's keeping tabs.

**Lobster in white wine broth

For the zucchini fritter I grated one zucchini and squeezed out all the excess water from it and seasoned with salt and pepper, some feta cheese and green onion. I then sprinkled the top with some flour and one egg white to help bind the whole thing together. I got lazy and made three huge ones so the outsides were crispy but the insides were mushy. Next time I will make them much smaller so it's one even layer and crunchy all the way around.

Lobsters in a White Wine Broth (serves 2)
Adapted loosely from here

1/2 tablespoon olive oil
1/2 tablespoon butter
1/2 cup sliced shallots
2 garlic cloves
2 lobster tails
8 ounces chicken stock (1 cup)
1/2 cup white wine
2 tablespoons of chopped parsley
lemon wedges
salt and pepper to taste
Crusty French bread

Preheat a large pot to medium and add the olive oil and butter. Once the butter has melted, add the sliced shallots, a little salt, and pepper then saute for 5 minutes. Add the garlic and cook for another minute. Add the wine, chicken stock and lobster tails. Cook for 2-3 minutes per side until the shells turn pink and lobster meat feels firm to touch. Remove the lobsters to a serving plate. Add parsley to broth, season with S&P. Serve with a lemon wedge and some crusty French bread.


Me! said...

i have a lobster in the freezer. i bought it because it was really cheap (for lobster) but haven't figured out what to do with it yet!

nummm... said...

I also bought these lobsters when they were on sale. I would highly recommend cooking them in the white wine. They were super flavorful and the broth was sooo good to soak up the juices with bread.