Fabulous Food — the kind that deserves upper-case F’s — doesn’t have to be complicated.
One example: Grilled lobster with Pastis creme, a dish that’s simple to prepare yet delivers big in the flavor department.
I created this recipe one summer when I was vacationing in Maine. I was eating lobster every night. I drink Pastis, an aperitif made with herbs and spices, so it was on hand. The Pastis, with a flavor similar to tarragon and licorice, makes a perfect cooking partner — especially with shellfish and green vegetables. (If you can’t find Ricard Pastis, readily available Pernod has similar taste qualities.)
Looking for a change of pace from lobster with drawn butter, I mixed my Pastis with creme fraiche and basted the lobster. The result was so light and delicious that I made it again and again, and it is now my official summer recipe for grilled lobster.
The key to this recipe is cutting the hard cartilage from the belly of the lobster and cooking the lobster shell-side down the entire time. This will expose the meat for basting with the Pastis creme and prevent it from getting scorched by the grill. The easiest way to cut the cartilage out is to use sharp kitchen scissors and cut both the sides and at the end of the tail to remove the rectangular-shaped piece of cartilage. If you are looking for a pair of good all-purpose kitchen scissors, my favorite are made by Joyce Chen and Messermeister.
If you want to prevent the lobster tails from curling up, insert a metal skewer through the tail and grill. Remove the skewer just before serving. This will keep the lobster tails straight and make them easier to baste.
The homemade creme fraiche is my favorite thing to make in a jar. Creme fraiche can be used in so many ways — try dipping strawberries in it. Homemade not only tastes better than store-bought, but it is less expensive and a fun at-home edible science experiment. In this recipe, creme fraiche is lighter than butter and pairs perfectly with the Pastis to flavor the grilled lobster.
LOBSTER TAIL WITH PASTIS CREME
Start to finish: 20 minutes
Serves 4
4 lobster tails, 5-7 ounces each, defrosted if frozen
Olive oil
Kosher Salt
1 cup creme fraiche (homemade or purchased)
1/4 cup Ricard Pastis (or substitute Pernod)
4 sprigs fresh or 1 teaspoon dried tarragon
Nutrition information per serving: 274 calories; 93 calories from fat; 10 g fat (4 g saturated; 0 g trans fats); 155 mg cholesterol; 421 mg sodium; 8 g carbohydrate; 0 g fiber; 7 g sugar; 26 g protein.
HOMEMADE CREME FRAICHE
Makes about 3 cups
2 pints heavy or whipping cream
2 tablespoons buttermilk
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