Recipes for a Lobster Surplus Recipe | Yummly

Recipes for a Lobster Surplus

WALL STREET JOURNAL
36Ingredients
45Minutes

Ingredients

US|METRIC
  • 2 cans Mexican beer (dark, such as Negra Modelo)
  • 4 tablespoons salt
  • 3 pounds lobsters (live)
  • 2 tablespoons duck fat (lard or butter)
  • 2 teaspoons chipotle powder
  • 1/4 cup tequila
  • 2 tablespoons cilantro leaves (chopped)
  • 1 lime (cut into wedges)
  • 12 corn tortillas (warmed)
  • 1 avocado (sliced)
  • 1 cup salsa
  • 1 cup distilled white vinegar
  • 2 1/2 tablespoons sugar
  • 4 1/2 tablespoons kosher salt
  • 1/4 cup daikon (julienned)
  • 1/4 cup carrots (julienned)
  • 1 1/2 pounds lobster (live)
  • 2 cloves garlic
  • 5 Thai chilies (fresh)
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 5 sprigs cilantro (plus 1½ teaspoons chopped)
  • 4 tablespoons butter
  • 3 tablespoons mayonnaise (Sriracha, equal parts Sriracha sauce and mayonnaise)
  • 1/2 cup cucumber (thin strips of)
  • 1 baguette (8-inch, sliced in half horizontally and lightly toasted)
  • 8 tablespoons olive oil
  • 2 lemongrass stalks (tender interior of bottom halves only, thinly sliced)
  • 2 English cucumbers (peeled and chopped)
  • 1 1/2 teaspoons fresh ginger (chopped)
  • 1/2 cup shallot (diced)
  • 4 tablespoons kosher salt
  • 2 tablespoons lemon juice
  • 3 gallons water
  • 2 pounds lobsters (live)
  • 1/8 teaspoon Piment d'Espelette (or freshly ground black pepper)
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