Lobster with Chervil, Nasturtium, and Sherry Cream
Nasturtiums grow everywhere on the island. One year I put nasturtium seeds in the planter boxes under the windows of our house on Greenhead and by August they had become so big they pulled the boxes off their brackets. The flowers are pretty and the whole plant is edible. They add a peppery flavor and great color to this dish. Pasta made with brown rice instead of durum wheat is lighter and goes better with the richness of the seafood.
Lobster with Chervil, Nasturtium, & Sherry Cream over Brown Rice Pasta
Kyra Alex, Cooking In the Moment
12 ounces brown rice linguine
1 pound fresh lobster meat (approximately 2 1¼ pound lobsters)
1 Tablespoon olive oil
½ cup diced red onion
½ cup dry sherry
2 cups clam juice or fish stock
⅓ cup chopped fresh chervil (substitute 2 Tablespoons fresh tarragon if chervil is not available)
½ cup chopped nasturtium flowers with a few leaves added in
1 cup cream (I have successfully substituted unsweetened soy milk)
Salt and pepper to taste
Bring a large pot of salted water to a boil. Cook pasta in water, stirring often until al dente, about 7 minutes. Drain pasta and toss with a bit of olive oil to keep it from sticking together. Set aside.
Heat oil over medium high heat in a large skillet, not non-stick. Add onions and sauté until just tender, about 3 minutes. Add sherry, bring to a boil and reduce liquid by ½, about 3 minutes. Add stock, chervil and nasturtiums, and bring back to a boil.
Cook for a few minutes, add cream, bring to a boil and cook until sauce begins to thicken, about 4 minutes. Add lobster and continue cooking until lobster is heated through, about 2 minutes. Season with salt and pepper. Serve over pasta.
MF&L Staff at Maine Food & Lifestyle magazine.