The Dish: Lobster popovers

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Lobster popovers

By: Chef Lydia Shire of Towne Stove & Spirits

Looking for a new way to enjoy some delicious lobster this summer?

Serves: 6 people

Step 1

Needed for Popovers:

--2 large eggs beaten well with whisk

--1 tablespoon melted butter

--1 cup whole milk

--1 teaspoon salt

--1 cup sifted flour

Method:

Beat all of these ingredients very well together with a whisk, or better yet , place all in a blender and whirl well.  Refrigerate at least 15 minutes to 1 hour or overnight, covered w/ plastic wrap.

Set still oven to 400 degrees. Melt 3/4 stick butter or 6 tablespoons. Place popover pan in the oven to heat. Remove your chilled batter from fridge, stir again. Divide the melted butter into the 11 or 12" wells. The butter should immediately sizzle. Pour in the batter quickly, almost to the top. Put the hot pan back in the oven with a half sheet pan positioned under the popover pan to catch any dripping fat. Close door for 20 minutes.

Step 2 

Needed for Lobster Meat:

--A 1 lb. lobster cooked for 6 minutes in boiling salted water and chilled in ice water

--1 bottle of Jack Daniels Honey Whiskey or Cream Sherry from Spain or Amontillado Sherry from Spain

--4 to 6 ounces lobster meat cut into chunks

--½ stick butter for sautéing

--½ stick butter for inside the popovers

--chopped chives or curly parsley for garnish on the sautéed lobster

--1 lemon

--1 plastic squeeze bottle or green can of Lyles Golden Syrup

Method: 

When you believe that you have 10 minutes left in cooking the popovers, take a medium size skillet and add ½ stick of butter. Let it foam up. Immediately add your lobster chunks and give the pan a quick shake Your lobster will turn a brighter shade of red. Add ½ cup Jack Daniels or sherry. Let sizzle away. Remove the lobster with a slotted spoon so that it does not overcook. Let the sherry and lobster juices cook down a bit. Squeeze the juice of ½ lemon. Take off the heat and mix the lobster juices together. Sprinkle over some chives or chopped curly parsley. Let sit.

For Serving: 

Place hot popover right out of the oven on a dish for each person. Stab a hole on the top with sharp knife. Place a teaspoon of good butter (I use Kerry Gold Irish Butter if I can find it). Then spoon in the designated lobster with its wonderful sauce. Drizzle Lyles Golden Syrup into the hole and watch your guests faces light up as they enjoy

Afterthoughts: 

Popovers may be made in the morning, the day you are  serving them, just simply warm them for a few seconds in a hot oven and continue on.

(Copyright (c) 2011 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.) 

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