Valentione Lobster Platter
““A sumptuous plate of boiled and buttered lobster. Comes complete with a heart-shaped pizza. For reasons.””
- Pizza Prep time: 15 minutes
- Proof time: 18 hours
- Cook time: 12 to 15 minutes
- Yields four 8"/20 cm personal pizzas
- Lobster Prep time: 30 minutes
- Cook time: 25 minutes
- Yields 2 servings
Pizza
|
US |
Ingredients |
Metric |
|
3 ¾ cups |
all-purpose flour |
500 g |
|
3 ½ tsp |
kosher salt, divided |
22 g |
|
¼ tsp |
active dry yeast |
1 g |
|
1 ½ cups |
water |
350 g |
|
3 tbsp |
olive oil, divided |
40 g |
|
14 oz |
canned whole or diced tomatoes |
400 g |
|
4 cloves |
garlic |
4 cloves |
|
1 tsp |
balsamic or malt vinegar |
5 mL |
|
1 tsp |
freshly ground black pepper |
2 g |
|
8 oz |
mozzarella cheese, torn |
240 g |
|
2.5 oz |
sliced pepperoni |
64 g |
|
|
fresh oregano leaves |
|
- In a large bowl, mix together the flour, yeast, water and 2 ½ tsp or 16g of the salt with a wooden spoon until the dough forms a ball.
- Cover the bowl and let the dough rest overnight or 18 hours at room temperature (72°F or 22°C). A warmer room will speed up this process.
- Blend together the tomatoes, garlic, vinegar, pepper, 2 tbsp or 26 g of the olive oil and the remaining salt. Refrigerate until you’re ready to top and bake the pizza.
- Cut the dough into 4 pieces, shape them into balls and coat them lightly with the remaining olive oil.
- Cut 4 parchment paper circles approximately 8” or 20 cm in diameter.
- Shape the dough directly on the parchment paper. Cover and refrigerate until you’re ready to top and bake the pizza.
- Preheat the oven to 425°F or 220°C.
- Transfer the dough to a rimmed baking pan and top the dough with sauce, cheese and pepperoni.
- Bake the pizza on the lower rack for 12 to 15 or until the bottom of the crust and the cheese are golden brown.
- Garnish with oregano and let cool for 5 minutes before serving.
Stuffed Lobster Thermidor
|
US |
Ingredients |
Metric |
|
1 pound |
whole lobster, or tails |
454 g |
|
1 tbsp |
unsalted butter, divided |
28 g |
|
1 |
shallot, chopped |
1 |
|
1 clove |
garlic, chopped |
1 clove |
|
1 cup |
diced mushrooms |
50 g |
|
1 tbsp |
all-purpose flour |
8 g |
|
2/3 cup |
cream |
160 mL |
|
1/8 cup |
dry white wine |
30 mL |
|
1 tsp |
kosher salt |
6 g |
|
1 tsp |
freshly ground black pepper |
2 g |
|
1 tsp |
Dijon mustard |
5 g |
|
1/3 cup |
shredded Gruyère or Raclette |
25 g |
|
¼ cup |
crushed butter crackers |
20 g |
|
1/3 cup |
Parmigiano-Reggiano |
10 g |
|
1 tbsp |
chopped parsley |
3 g |
|
1 tbsp |
chopped chives |
3 g |
- In a large pot with a lid, bring 2 inches of water to a boil.
- Optional: Using a sharp knife, starting where the claws meet the carapace, swiftly cut through the lobster’s head between its eyes.
- Steam the lobster for 8 minutes per pound/454 grams. Steam 3 more minutes for each additional pound. Transfer the steamed lobster to a bowl of cold water using tongs.
- Using kitchen towels, remove the tail and claws by grasping the carapace in one hand and twisting the tail or claw firmly with the other hand.
- Remove the carapace by lifting it away from the legs then cut where it is attached using kitchen scissors.
- Cut along both edges of the belly side of the tail to release the tail meat.
- Rinse and dry the empty carapace and tail, keep the claws warm. Set the legs and innards aside to use for stock.
- Chop the tail meat into bite sized pieces.
- In a pan set over medium-low heat, melt half of the butter.
- Add the shallots, garlic, mushrooms and cook until slightly brown, about 5 minutes.
- Add the remaining butter and flour, cook until it smells like baked pie dough, about 2 minutes.
- Stir in the cream, white wine, salt, pepper, mustard and bring to a simmer.
- When the sauce has thickened, turn off the heat, stir in the chopped tail meat and Gruyère until the cheese is fully melted.
- Wait a few minutes for the filling to cool, then spoon it into the empty tail and carapace. Stabilize them using bunched up aluminum foil on a rimmed baking pan.
- Combine the Parmigiano and the crushed crackers. Sprinkle and pat them into the filling.
- Broil the tail and carapace until the crackers are golden brown, about 5 minutes.
- Arrange the carapace, tail and claws on a platter. Garnish with chives and parsley.
This recipe was created by adapting from:
Lobster Thermidor – Not Your Parents’ Thermidor by Chef John from Foodwishes
Snoop Dogg's Lobster Thermidor Recipe - "From Crook to Cook" via Walter Purkis & Sons
How To Make Homemade Pizza Sauce - by Emma Christensen via thekitchn
Jim Lahey's No Knead Pizza Dough Recipe - by J. Kenji Lopez-Alt via Serious Eats
