Tuesday, August 14, 2012

Sauteed Lobster & Dulse on Rice (serves 2)

The majority of lobsters are caught in the Summer and Fall here in New England and we are fortunate to have an abundance of these fresh and affordable crustaceans.  The butter and sugar corn comes from our local farms and they are amazingly sweet.  Dulse is a sea vegetable that is a good source of minerals and vitamins.  When I visited Nova Scotia I bought a huge bag of the dried dulse from the fishermen.  In Nova Scotia some people consume dried dulse as a snack.  I like to use dulse in my cooking and this evening I made this dish using the best ingredients from the sea!

Sauteed Lobster & Dulse on Rice (serves 2)


3 Tbsp olive oil
3 Tbsp unsalted butter
1 garlic clove, minced
3 scallions, chopped
Kernels from 1 butter and sugar corn
Cooked meat from 1 medium size lobster and its roe if there is any, cut into bite size
1/3 cup dried dulse*
1/2 tsp fish sauce
1/4 tsp granulated sugar


1) Heat pan to a medium high heat, once the pan is hot add olive oil, garlic and scallions and cook for 2-3 minutes.
2) Stir in corn and cook for 3-5 minutes.
3) Add lobster meat, dulse, butter, fish sauce and sugar and cook for 3-5 minutes.
4) Serve with rice.

dried dulse
*To learn more about dulse and other sea vegetables please refer to:  A Field Guide to Economically Important Seaweeds of Northern New England.  White, S. and M. Keleshian. 1994.
*To purchase dulse and other sea vegetables you may contact Mr. Larch Hanson at http://www.theseaweedman.com

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