Lobster, Potato, & Leek Pizza

Ingredients:

1 ball pizza dough, thawed if frozen
3 Tbsp extra virgin olive oil
2 oz Pancetta
2 medium Yukon gold potato, sliced paper thin (ideally with a mandoline)
½ large leek (white part only), cleaned and thinly sliced
2 oz Gruyere cheese, thinly sliced
2 oz low moisture mozzarella, thinly sliced
8 oz lobster knuckle & claw meat
1 large handful fresh arugula
3 Tbsp grated parmesan
⅛ tsp Luke’s Seasoning

Directions:

1. Preheat oven and pizza stone to 475F. 

2. Stretch pizza dough (or roll out with rolling pin) to desired thickness - approx ⅛” thick. Drizzle 1 Tbsp olive oil over dough. 

3. Saute pancetta in pan over medium heat until crispy. Set aside. 

4. Put a thin layer of potato slices and leeks over pizza. Top with remaining olive oil. Place pizza on top of hot pizza stone in oven and bake for 10-12 minutes, until dough is a pale golden brown. 

5. Remove pizza from oven. Top with Gruyere, mozzarella, crispy pancetta, and lobster. Bake for another 3 minutes until cheese is fully melted, lobster is warmed through, and pizza dough is golden brown. 

6. Top with arugula, parmesan, and Luke’s Seasoning.

Lobster Roll Crostini

Ingredients:

8 oz lobster knuckle & claw meat
1/2 baguette, sliced ½” thick
1/3 cup mayonnaise
⅛ tsp granulated garlic
1 tsp finely chopped fresh chives
1 tsp finely chopped fresh parsley
1 tsp finely chopped fresh tarragon
⅛ tsp lemon zest
3 Tbsp salted butter, plus approx 2 Tbsp more for buttering bread
½ tsp lemon juice
⅛ tsp Luke’s Seasoning
Salt + Pepper

Directions: 

1. Lightly butter one side of sliced bread and toast. 

2. Combine mayo, granulated garlic, chives, parsley, tarragon, lemon zest, salt and pepper. Spread thin layer of herb mayo over baguette slices.

3. Evenly distribute knuckle and claw meat over each slice of bread. 

4. Melt butter. Add lemon juice to melted butter. Drizzle lemon butter over lobster crostini.

5. Sprinkle Luke’s Seasoning over top.

Lobster & Artichoke Crostini

Ingredients:

8 oz lobster knuckle & claw meat
½  baguette, sliced ½” thick
1 can artichoke hearts, rinsed, drained, patted dry (or thawed frozen artichokes)
1 clove fresh garlic
1 tsp capers
½ tsp lemon juice
⅛ tsp Luke’s Seasoning
Salt & Pepper

Directions: 

1. Prepare artichoke tapenade: combine artichoke, garlic, capers, lemon juice, Luke’s Seasoning, salt, and pepper in a food processor (or finely chop). Pulse approx 5-10 seconds, until ingredients are fully combined and almost smooth. 

2. Lightly butter one side of sliced bread and toast. 

3. Evenly distribute the tapenade over each slice of bread. 

4. Evenly distribute the knuckle & claw meat over the tapenade.

Lobster & Pea Risotto

Serves 2 (entree) or 4 (appetizer)

Ingredients:

2 raw lobster tails
Approx 1 cup of chopped vegetables or vegetable peels (ie. onion ends, garlic skin, celery or carrot ends) OR 7 cups vegetable stock
3 sprigs tarragon, plus 1 tsp roughly chopped tarragon
½ cup white wine
1 packet lemon-garlic marinade (inside your Luke’s Lobster tail kit)
3 Tbsp unsalted butter
1 medium onion, finely diced
1 clove garlic, minced
½ cup frozen peas
1 cup arborio rice
½ cup grated parmesan
Salt & pepper 

Directions:

1.  Heat 7 cups water, vegetable peels, tarragon sprigs, and ⅛ tsp sea salt in a medium pot over medium-high heat. Seven cups vegetable stock can be used as a substitute. Once water comes to a boil, add 2 lobster tails and let cook uncovered for about 2-3 minutes, until tails are bright red and meat is opaque. Remove tails from pot, set aside, and reduce heat to low to continue simmering. 

2. Once lobster tails are cool enough to handle (approx 2 minutes), remove meat from shell and add shell back to stock. Add white wine to stock. Let simmer for another 7 minutes and then turn off heat. 

3. Cut lobster meat into 3/4“ pieces and add to small bowl with lemon-garlic marinade. Let marinade while you cook the rice. 

4. In a large saucepan, melt butter over medium heat. Add onion and garlic, and saute until soft and translucent. Season with a pinch of salt and add the rice. Stir for 1 minute. 

5. Add ½ cup warm stock to rice at a time, waiting until it has been absorbed by the rice before adding the next ½ cup. Continue to add stock until rice is cooked through and cannot absorb more liquid - you will end up using about 6 cups, and it will take about 15 minutes. If more stock is needed than you have, use water. 

6. Turn off heat. Stir in lobster meat with marinade, peas, and top with finely grated parmesan and 1 tsp tarragon just before serving. Season with salt and pepper to taste.