Recipes From Chris Oliver's Festival Cooking Demonstrations
At the 71st Maine Lobster Festival, Chris Oliver held two cooking demonstrations teaching guests how to make Lobster Scampi and Lobster Corn Chowder. Below are the recipes so you can try making them yourself!
5 – 1 ¼ lb lobsters (soft shell preferably)
5 – 6 cloves of garlic
1 – summer or zucchini squash (zoodles)
¼ cup olive oil
1/8 cup lemon olive oil
Himalayan sea salt
¼ cup white wine
Parsley for garnish
Old bay to taste
1 lb pasta (angel hair linguini)
Prep the lobster
In a large pot fill with water quarter of the way add a hand full of salt or use saltwater if available. Bring water to a boil, remove rubber bands from lobster and place in boiling water. Cook for 6 to 8 minutes – Do not overcook this step as you will be cooking the lobster more while making the scampi. Remove lobster from water- caution very hot – let cool. Pick meat out of shell. (Don’t be grossed out when inside is not fully cooked.) Reserve a cup of water to boil pasta in.
In a large pot add 1 cup of the lobster water and 1cup regular water to cook pasta. Cook pasta per box directions. Then chill.
In a large skillet over medium heat add olive oil to pan then add garlic and a squeeze of lemon let sauté for about 5 minutes. Add white wine let simmer. Add zoodles, salt, pepper and old bay to taste. Add picked lobster and lemon olive oil sauté till cooked.
Add pasta into lobster sauce, give it a good toss and you have a tasty dinner.
Sassy Lobster Corn Chowder
2 lbs. picked lobster meat
2 ears of sweet corn
3-4 red potatoes
32 oz. of light cream
1 cup lobster stock (the water in which the lobster was cooked)
1 teaspoon of old bay seasoning
1 teaspoon each s & p
1 habanero pepper (if desired)
3-4 celery stocks-minced
2 cloves garlic-minced
1 sweet onion-minced
Over medium heat sauté sweet onion, shallot, celery, and s&p, garlic in pot add old bay to it then lobster stock. Bring to a simmer and add potatoes, cook until soft. Add lobster meat and corn along with some butter heat in pot. Then add 32 oz. of light cream. Cook over low heat and season to taste. Add parsley as a garnish. Then enjoy!