Lobster is an iconic summer food. It immediately conjures up visions of summer fun and seaside vacations. One of my favorite ways to serve it is chilled as an easy warm weather hors d’oeuvre. I have the fish department steam the lobster for me in the morning the day I plan to serve these. It then comes home and goes straight to the refrigerator to chill until needed. A little prep et voilà—chic nibbles in a snap!
(Photo courtesy Michael Devine)Chilled Lobster Nibbles are classic, easy and sure to please. I prefer smaller lobsters, as they tend to be more tender and have better flavor than older, larger ones. Serves 2 to 4.
You'll need:
Have the fish market steam the lobster. Keep the steamed lobster covered in the refrigerator until ready to use. To serve: Remove the tail and the claws and crack open, discard the shells. Remove the meat and cut into bite size pieces and arrange on a platter with melted butter and small skewers. Serve immediately—bon appétit!
This post was written by guest contributor Michael Devine, a New York–based textile designer. Devine's book, An Invitation to the Garden: Entertaining, Cultivating, and Cooking through the Four Seasons, will be published by Rizzoli in the spring of 2014.
(Photo courtesy Michael Devine)Chilled Lobster Nibbles are classic, easy and sure to please. I prefer smaller lobsters, as they tend to be more tender and have better flavor than older, larger ones. Serves 2 to 4.You'll need:
- 1 to 1 1/4 lb lobster
- 1/3 cup warm melted butter
- Small skewers or toothpicks
Have the fish market steam the lobster. Keep the steamed lobster covered in the refrigerator until ready to use. To serve: Remove the tail and the claws and crack open, discard the shells. Remove the meat and cut into bite size pieces and arrange on a platter with melted butter and small skewers. Serve immediately—bon appétit!
This post was written by guest contributor Michael Devine, a New York–based textile designer. Devine's book, An Invitation to the Garden: Entertaining, Cultivating, and Cooking through the Four Seasons, will be published by Rizzoli in the spring of 2014.
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