Wednesday, October 21, 2009

Turner's Seafood: Lobster Fest

Did you know?
During the 1700’s, a law was passed forbidding the serving of lobster to prisoners and household servants more than twice a week. Being forced to eat lobster, which washed up on Massachusetts’ shores so plentifully that it was used as garden fertilizer, was considered cruel and unusual punishment.

Are you a lobster lover? I certainly am so I am looking forward to November. Turner’s Seafood Grill & Market in Melrose will be holding a Lobster Fest throughout November. They will be showcasing lobster in a variety of dishes, prices from $6-$29.

You will find items including:

* Open-Faced Lobster Ravioli -- new chef’s creation with ricotta, mushrooms and leeks stacked on crispy wontons with tarragon buerre blanc (see the recipe below)
* Lobster Bisque (add one extra ounce of lobster meat for $4)
* Lobster Mac and Cheese (orecchiette with asiago, gruyere and cheddar-Yum!)
* Lobster Taco with chipotle mayo and tomato-lime salsa
* ½ Lb. Hot or Cold Lobster Cocktail
* Lobster Salad over mesclun greens
* Mini or Major Lobster Roll
* Oven-Baked Lobster Pie
* Classic Lobster Thermidor
* Steamed Chicken Lobster
* Baked Seafood-Stuffed Stuffed
* Blackboard Special du Jour

Open-Faced Wonton Lobster Ravioli
serves 4 as an appetizer

½ c. leeks, well-washed and thin sliced
¾ c. white mushrooms, thin sliced
2 sprigs fresh tarragon (or substitute 1/4 tsp. dried)
½ tsp. garlic, minced
1 cup white wine
1 TB. sour cream
1 cup whole milk ricotta cheese
8 square wonton sheets (sold by the package in most supermarkets)
2 cups vegetable oil
¼ c. plus 1 TB. unsalted butter, softened
8 oz. lobster knuckle meat
¼ c. red pepper, finely diced

For the wontons:
In a pan, heat the oil to 350 degrees and fry the flat wonton wrappers until crisp on both sides. Set aside on a layer of paper towels to drain and cool.

For the sauce:
In a small sauce pan, reduce the white wine by 50%, then slowly stir in the ¼ cup butter. When it’s melted, stir in the sour cream, then the tarragon. Set aside and keep warm but not hot, as this could cause the sauce to break down.

For the filling:
In a large non-stick skillet on medium heat, melt 1 tablespoon butter and sauté the leeks, mushrooms and garlic until tender. Add lobster meat and cook until just hot.

Heat the ricotta cheese in the microwave for about 45 seconds or until hot. Spread 1 tablespoon on each wonton. Place wonton on a small plate, spoon lobster filling over cheese, then place another wonton on top, creating a tower. Add more lobster filling then top with sauce. Garnish with red peppers.

Turner’s Seafood Grill & Market
506 Main St.
Melrose, MA
Phone: 781-662-0700

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