An impromptu recipe from dealing with leftovers this past weekend:
1. Combine — in roughly equal amounts — pieces of steamed lobster, chopped steamed artichoke hearts (not marinated), and chopped avocado.
2. Add a bit of mayonnaise.
3. Mix and serve.
Worked quite well, I think.
Deezrightwingnutz says:
Do you mean “artichoke hearts,” rather than “avocado hearts?” [Whoops, fixed, thanks! -EV]
November 2, 2009, 9:26 pmbfwebster says:
Sigh. In the last year or so, my gout (or goutish symptoms) have developed into a remarkable sensitivity to shellfish. I discovered this last spring when my order of a lobster mushroom sauce for my steak resulted in a swollen, agonizing foot. A few other (painful) experiments pretty much confirmed the sensitivity.
But, oh, that sounds so good. Except I would be tempted to skip the artichoke hearts (I assume that’s what you meant). Lobster, avocado, fresh mayo, maybe a bit of chopped iceberg lettuce. Heavenly. And forbidden. ..bruce..
November 2, 2009, 9:33 pmSplunge says:
I’ve always liked avocado hearts. Particularly those of grass-fed free-range avocados that are humanely slaughtered.
November 2, 2009, 9:46 pmPeg says:
“Leftover lobster?” Seems like a contradiction in terms! :)
November 2, 2009, 9:50 pmmuriel schwenck says:
yummm, thanks for the idea. A sprinkling of scallions or parsley would be nice too.
November 2, 2009, 10:44 pmalt.view says:
From discussing Anthrax (the band – not the fun powder) to what to do with leftovers in the fridge. The site redesign has apparently brought out the hidden twitter user desperate to break free from the bonds of 140 characters….
November 2, 2009, 10:44 pmChrisTS says:
I think I am having a heart attack.
November 2, 2009, 10:50 pmZach says:
With a delicacy like lobster, I hope you’re using a good mayonnaise – either homemade or the stuff from Trader Joe’s. Or even some of the terribly greasy Russian stuff that comes in pouches.
November 2, 2009, 10:51 pmJohn Burgess says:
I’m having trouble coming to grips with the concept ‘leftover lobster,’ too. No such thing where I come from. After eating a lobster, there are tiny bits of shell on the plate, but no protein.
But, assuming for the sake of argument that such a thing does exist, the recipe sounds great. I wouldn’t object to marinated artichoke hearts, though…
November 3, 2009, 12:16 amAnatid says:
The marinate on the artichoke hearts would definitely drown out the flavor of the lobster. Regular steamed artichoke hearts will match the lobster in mildness and offer two competing flavors.
Instead of mayonnaise, I would substitute a bit of sea salt and some melted butter or olive oil. Drop of lemon, but no more.
Put it over some baby spinach, or maybe a toasted roll …
November 3, 2009, 4:46 amFub says:
And artichoke is more than just a flavor.
Chlorogenic acid (3-caffeoylquinic acid) and cynarin (1,5-dicaffeoylquinic acid), Yum!
November 3, 2009, 7:58 amBama 1L says:
I hope this will become a regular feature.
November 3, 2009, 10:57 amjazz says:
dude, aren’t you jewish? lobster????
November 4, 2009, 2:22 pm