Rodney Clark’s Brine-Boiled Lobster With Pistachio And Sumac SlawRecipe By: Rodney Clark
Total Time: 1 hour
Prep Time: 30 minutes
Cook your lobster in water that tastes salty and briny, like the sea.
- 1/2 green cabbage, shredded, about 7 cups
- 1 small fennel bulb, trimmed
- 1 large Granny Smith apple
- 1 cup plain yogurt
- 1/2 cup mayonnaise
- 3 tbsp cider vinegar
- 2 tbsp lime juice
- 5 dashes hot pepper sauce
- 1/2 tsp sumac, plus more for garnish
- 1/4 cup chopped toasted shelled pistachios
- 4 celery stalks, halved
- 3 lemons, halved
- 3 carrots, halved
- 2 onions, skin removed, halved
- 1/2 cup sea salt
- 3 bottles lager
- 4 1 1/2 lb. lobsters
Directions Yield: Serves 4
- Finely shred cabbage, fennel and apple in food processor or slice very thinly. Combine in large bowl.
- Stir yogurt with mayonnaise, vinegar, lime juice and hot pepper sauce in medium bowl. Add 1/2 tsp sumac. Season with salt and pepper to taste. Add 1 cup dressing to shredded vegetables and toss to coat. Toss in pistachios. Add enough of remaining dressing to reach desired creaminess. Sprinkle with more sumac to finish. Set aside.
- Tie celery, lemons, carrots and onions in cheesecloth to make bundle. Fill large stockpot 2/3 full with water. Add salt, lager and cheesecloth bundle to pot. Bring to boil, then reduce heat and simmer for 20 minutes or until flavors have developed.
- Remove and discard cheesecloth bundle. Increase heat to bring to rolling boil. Remove elastic bands from lobsters. Add lobsters, head first, and cover with lid. Cook until legs pull off easily, about 9 minutes.
Prep and Serve Lobster
- Pull off lobster arms. Place large knife in T of each lobster where tail meets body and cut down firmly, dividing tail lengthwise. Cut tips off claws to release liquid and pressure, making meat easier to release. Crack sturdy knife across each claw, just enough to lodge knife into claw, then turn knife and crack shell open without cutting meat. Make small incisions in knuckles to release meat. Serve lobster with slaw.