Can’t make it out East but want to enjoy the island’s most sought-after lobster dishes? Look no further!
Morty's Oyster Stand, Elaia Estiatorio, and Ruschmeyer's are sharing their signature recipes so you can bring a taste of the Hamptons to your backyard.
Morty’s, Elaia, and Ruschmeyer’s have distinguished themselves as stand-out seafood destinations in the Hamptons, especially when it comes to their melt-in-your-mouth lobster.
These dishes are composed of fresh and locally-caught lobster, noteworthy both locally and nationally as creative and flavorful.
Celebrate National Lobster Day early (September 25th), and indulge in everybody’s favorite delicacy!
Morty’s Angry 2-Pound Lobster
Created by Executive Chef Richard Biondo, Morty’s Oyster Stand (Montauk, NY)
Lobster fans are in luck at Morty’s with various Lobster dishes to choose from, including Morty’s Angry 2-Pound Lobster, infused with chili and paired with a summer vegetable fried rice.
Ingredients:
? 2-pound lobster each out of their shell
? 1 1/2 cups lobster sauce
? 1/4 teaspoon cayenne pepper
? 1/4 teaspoon chili flakes
? Pinch salt
? Spearmint oil
? Fried crispy garlic
? Three crostini
? 3 grape tomatoes cut in half
? Micro cilantro
For The Sauce:
? 1/4 cup of hot oil
? 1/4 cup roughly chopped carrot
? 1/4 cup roughly chopped celery
? 1/2 cup roughly chopped onion
? 2 bay leaf
? 6 sprigs of thyme
? 1/3 cup tomato paste and 1 1/2 cups white wine
? 2 cups heavy cream
For The Spearmint Oil:
? 1 bunch spearmint
? 2 cups packed spinach
? 2 cups blended oil
Method For The Lobster:
? Steam or cook in boiling salted water the lobsters for 15 minutes. Take out shock in ice water
? Crack lobsters and remove all meat from the shells reserving the heads
? Chop the heads up roughly with a cleaver or heavy kitchen knife
For The Sauce:
? Sear the heads in 1/4 cup of hot oil for 4 minutes
? Combine the roughly chopped carrot, celery, chopped onion, bay leaves, sprigs of thyme, tomato paste, and white wine
? Cover and let boil until just evaporated
? Add 4 quarts of water and boil covered for 45 minutes
? Take off fire and pure all in a blender working in batches
? Strain through a fine sieve
? Add liquid back to a clean pot and reduce by half; add heavy cream and reduce another 10-15 minutes ? Take off fire and reserve
? For The Spearmint Oil:
? Purée all in a blender season salt, pepper, and a pinch of sugar; let rest for an hour, then strain.
Plating:
? Cut the lobster tails in half lengthwise, arrange the lobsters in a saute pan, cover with sauce, add salt pepper, cayenne, and chili flakes heat the lobster and sauce together
? When all is heated, add tomatoes and heat for 1/2 a minute more.
? Arrange crostini on a plate top with lobster, drizzle with spearmint oil top with fried garlic and micro cilantro.
Lobster Santorini (Seasonal Special)
Created by the Culinary Team at Elaia Estiatorio (Bridgehampton, NY)
Guests can indulge in Elaia’s special Lobster Santorini from Friday to Sunday only, including Maine lobster, Misko spaghetti, sweet vermouth, honey, cinnamon, and tomato sauce.
Ingredients
? 1 whole lobster
? 8oz spaghetti
? 1tbsp chopped garlic
? 1 tbsp chopped onion
? 4tbsp olive oil
? 1/3 cup sweet vermouth
? 1 cup crushed tomatoes/ marinara sauce
? 1/4 cup butter
? 2 tbsp honey
? 1 tsp cinnamon
? 1 tsp cloves
? 1 tsp hot paprika
? Salt and pepper to taste
Method
? Bring a 6-8 quart pot filled 3/4 with water to a boil, cook the lobster for 1 minute to each 100g of weight (if you have a 1-pound lobster, that would be 4.5 minutes)
? Take the lobster out in an ice bath and chill. Cut the lobster in half, clean the inside, deshell the claws, and set the lobster aside
? In the same water in which you cooked the lobster, season heavy with salt and cook the pasta to al-dente; here, the time depends on what pasta you have and also your preference on the texture
? In a hot saucepan, add the olive oil, saute the onion and garlic until they become translucent, flambé with the sweet vermouth, and add the rest of the ingredients, add the pasta and lobster, simmer for another 1-minute
Plating
? Serve with fresh parsley and lemon
New England Lobster Roll
Created by Executive Chef Salvatore Olivella, Ruschmeyer’s (Montauk, NY)
Ruschmeyer’s offers an elevated New England Lobster Roll, which comes on a crispy bun boasting generous portions of lobster garnished with various vibrant spices.
Ingredients
? Fresh lobster meat from local purveyor Gosman's
? Homemade Mayo
? Tarragon
? Chive
? Chopped cilantro and celery
? Extra virgin Olive oil
? Lemon juice
? Lemon zest
? Sea salt
? Black pepper
? Brioche bun
Method
? Combine the lobster meat with the seasoning ingredients to taste
? Plating
? Place the seasoned lobster meat on a butter-toasted brioche bun
Photography by: Katarzyna Pracuch, Eric Striffler, and Judy Pak
