Baked Stuffed Heirloom Tomatoes with Lobster Sauce

1 teaspoon extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
6 tablespoons unsalted butter
12 Ritz crackers, crushed
1 tablespoon minced fresh flat leaf parsley
1 teaspoon minced fresh thyme
1 tablespoon fresh lemon juice
1/4 cup coarsely chopped cooked lobster
Kosher salt and freshly ground pepper to taste
3 large heirloom beefsteak tomatoes, about 1 pound each
Lobster Sauce
cup lobster or shellfish stock (available frozen in some fish stores and gourmet markets)
2 tablespoons heavy cream
teaspoon brandy
8 tablespoons unsalted butter
1/4 cup cooked lobster meat
Kosher salt and Freshly ground pepper to taste

Preheat the oven to 350 degrees F. In a large sauté pan, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic and sauté for 3 minutes. Add the butter and simmer for 5 minutes. Do not let the onion brown. Remove from the heat and add the cracker crumbs, stirring to coat them with butter. Add the parsley, thyme, and lemon juice. Set aside and let cool.

Add the 1/4 cups lobster meat to the crumb mixture and stir well. Season the lobster with salt and pepper. Cut the tomatoes in half and trim the ends so they sit flat. Scoop out the tomatoes pulp to form a cup. Salt and pepper the tomatoes and fill with the lobster mixture.

Place the tomatoes in a baking dish and bake until the lobster mixture is heated through, about 10 minutes. Be careful not to overcook the tomatoes.

To make the lobster sauce: in a small saucepan, simmer until sauce starts to thicken. Add the brandy. Turn off the heat and whisk in the butter, a tablespoon at a time, waiting until each tablespoon is melted before adding the next. Fold in the ¼ cup lobster meat. Season with salt and pepper.

To serve, place a stuffed tomato half on each of 6 plates and spoon 2 tablespoons of lobster sauce over each serving. Serves 6.

Black-eyed Peas and Jalapeno Soup

2 teaspoons olive oil
2 onions, chopped
2 jalapeño peppers, seeded, deveined, and chopped (wear gloves to prevent irritation)
1 garlic clove, minced
1 (15-ounce) can black-eyed peas, rinsed and drained
2 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup water
2 tablespoons dry sherry
1 teaspoon lime juice
1/2 teaspoon salt
1 small onion or 2 scallions, finely chopped
2 tablespoons chopped fresh cilantro

In a medium nonstick saucepan over medium heat, heat the oil. Sauté the chopped onions, jalapeño peppers, and garlic until softened, about 5 minutes. Stir in the peas, broth, cumin, coriander, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 45 minutes. Remove from the heat; stir in the sherry, lime juice, and salt. Let the mixture cool slightly.
Transfer the soup to a food processor or blender; puree. Pour back into the saucepan and heat to serving temperature. Serve immediately topped with the finely chopped onion and cilantro.

Makes 4 Servings

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Grilled Asparagus with Roasted Garlic Vinaigrette

Serves 6

Vinaigrette

4 large garlic cloves
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
sea salt, to taste
ground pepper, to taste
Prepare Vinaigrette
Preheat oven to 350°F.
Place unpeeled garlic cloves in small baking dish and drizzle with olive oil.
Roast garlic until soft, about 20 minutes.
Let cool slightly then peel and mince.
Transfer to small bowl.
Whisk together garlic, vinegar, and Dijon.
Slowly whisk in 1/3 cup olive oil and add salt and pepper to taste.
Set aside.

Asparagus

1½ pounds asparagus, tough ends removed
2 teaspoons olive oil
1/4 teaspoon salt

Preheat grill to medium heat.
Place asparagus on skewers (to make them easier to flip on the grill) and use a brush to oil both sides.
Sprinkle with salt.
Grill 5–7 minutes on each side or until asparagus is done.
Arrange asparagus on a serving platter and drizzle vinaigrette over top.
Serve warm or at room temperature.

Fireroaster Bar B Que Salmon with Grilled Baby Bok Choy Salad

Baby bok Choy, halved
1 Bunch scallions, bulbs removed, sliced and reserved
½ Cup roasted red bell pepper
½ Cup water chestnuts, julienned
10 Grilled Salmon fillets

Vinaigrette
1 Cup rice wine vinegar
2 Tsp sesame seed oil
¼ cup vegetable oil
1 Cup fresh ginger, minced
1 Tbsp garlic, chopped
¼ Cup soy sauce
1 Tbsp jalapeno peppers, seeded and chopped
1 Cup sugar

  1. On a preheated char grill mark baby bok choy on both sides,
    Be careful not to leave it on too long, you don’t want it to cook fully.
    Set aside.
  2. Next, char your scallions, remove from the grill and rough chop and set aside;
  3. Combine both of these with the red bell peppers and water chestnuts in a bowl.
  4. In a high speed blender, emulsify remaining liquid ingredients with sugar.
  5. Fold in remaining ingredients, along with reserved sliced scallion bulbs.
  6. Cook the salmon filets as directed.
  7. Next, toss your salad ingredients with the vinaigrette.
  8. Place 1 cup of the dressed salad on the plate with 1 salmon filet atop.Serve with a side of steamed rice.