Puerto Nuevo Style Spiny Lobster (Serves 4)

Salsa
1 cup peeled and diced papaya
1 cup peeled and diced mango
1 cup ripe Bosc pears, peeled, cored, finely chopped
1 cup jicama, peeled and diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1 large serrano chili, seeded, minced
to taste sea salt and freshly ground black pepper
Combine all ingredients in mixing bowl. Season with salt and pepper.  Cover. Chill 2 hours.

Lobster
2 lemons, sliced 
6 thyme sprigs
3 bay leaves
1 teaspoon black peppercorn
1 tablespoon sea salt
4 - 1.25 lbs whole live Pacific spiny lobsters
In a large stockpot over high heat, combine lemon, thyme, bay leaves, peppercorn and sea salt. Bring to a boil. Add lobsters. Cook for 6 minutes. Transfer to ice water bath to stop the cooking process. Cool completely. Using a chef knife, split the lobsters in half lengthwise. Remove substance in the head cavity as well as any veins that may be in the tail. Set aside.

Marinade
1/4 cup olive oil  
1 teaspoon smoked paprika
1 orange, zested, juiced
1 tablespoon chopped parsley
Preheat outdoor grill to medium-high heat. Combine all ingredients in bowl. Brush on the lobster meat. Place each lobster, meat side down on grill. Cook meat until lightly charred for 3 to 4 minutes. Turn and cook the shell side until lobster is heated through, about 5 minutes. Transfer to serving platter. Fill head cavity with salsa. Drizzle lobster tail with remaining marinade. Serve hot.

Kalbi Glazed Lobster Tail (Serves 6)

Kalbi Glaze
1/4 cup tangerine juice
1/3 cup sweetened soy sauce
1 teaspoon hot chili oil
1/2 teaspoon sambal chili sauce
1 teaspoon ginger, freshly grated
2 tablespoons seasoned rice vinegar
1 teaspoon peeled, finely chopped garlic
1/3 cup minced scallions
2 tablespoons finely chopped cilantro leaves
1 tablespoon finely chopped mint leaves
Combine all ingredients in mixing bowl.  Whisk well. 

Lobster
6 8 ounce spiny lobster tails
1/3 cup melted butter
to taste sea salt and freshly ground pepper to taste
Preheat oven to 450°F. Make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, the base of tail. Press shell on both sides to open. Pull out meat and place on top of shell, leaving meat attached at the base of tail. Devein. Place lobster tails, meat side up, onto baking sheet. Brush with melted butter. Season with sea salt and pepper. Bake 5 minutes. Brush generously with Kalbi glaze. Bake 5 more minutes or until meat is opaque throughout and firm to the touch. Transfer to serving platter. Transfer remaining glaze to sauce boat.

Lobster Risotto (Serves 6)

2 1 1/2 pound Maine lobster, steamed, shelled
8 cups vegetable broth
2 tablespoons olive oil 
1 cup thinly sliced shallots
3 clove minced garlic
2 cup Arborio Rice
1/2 cup dry white wine
3 tablespoons mascarpone cheese
to taste sea salt and freshly ground black
2 tablespoons chopped parsley pepper
1/4 cup freshly grated parmesan
Cut lobster tail into 1 inch pieces.  Reserve claw meat.  Set aside.  Heat vegetable broth. Heat olive oil in large pot over medium heat.  Add shallots and garlic.  Cook 1 minute.  Add Arborio rice.  Stir 1 minute to coat.  Add white wine . Cook until nearly evaporates. Add  1 cup vegetable broth.  Bring to boil.  Reduce to simmer.  Stir occasionally until liquid is absorbed.  Repeat process with remaining broth.  After 15-18 minutes of cooking, when rice feels almost ready, al dente, slightly firm and creamy.  Gently fold in lobster, and mascarpone cheese into risotto.  Cook for 1 minute.  Remove from heat. Season to taste with sea salt and freshly ground black pepper. 
Sprinkle with chopped parsley and parmesan. Serve hot.

Lobster Spring Roll & Spicy Peanut Dipping Sauce (Serves 6)

Spring Roll
1/4 cup seasoned rice vinegar
1 teaspoon honey
1/2 teaspoon sambal chili sauce
1 cup cucumber, julienned
1 cup carrot, julienned
1 head green leaf lettuce, washed and patted dry
1 bunch cilantro sprigs
1 bunch mint sprigs
1 bunch green onion, cut into long strips 
1 cup bean sprouts
12 8 inch round sheets rice paper
2 Maine lobsters – 1 ¼ lbs each – steamed, shelled, and cut into small dice
**sea salt and freshly ground black pepper
For Marinade: Mix seasoned rice vinegar, honey, sambal, salt, and pepper in glass bowl.  Toss cucumber and carrot with marinade for 10 minutes.  Place following ingredients side by side on a cutting board: lettuce, cilantro, mint, green onion, marinated carrots, cucumbers, bean sprouts, and lobster meat.  Pour 2 glasses of warm water into shallow baking dish.   Place one rice paper sheet in water for 30 seconds, or until softened.  Remove sheet to paper towel.  Pat dry.  Place on cutting board.  Create roll by placing following ingredients on rice paper in this order: lettuce, cilantro, lobster meat, green onion, mint, bean sprouts, carrots, and cucumbers. Tightly roll bottom edge of wrapper just to enclose filling.  Fold up sides.  Continue to roll to top to seal.   Set aside in refrigerator.  Repeat method to form 12 rolls.

Spicy Peanut Sauce
1 tablespoon peanut butter
1/4 cup rice vinegar
1 tablespoon honey
1/2 teaspoon freshly grated ginger
1 lemon, juiced
1/2 cup teriyaki sauce
1/2 teaspoon sambal chili sauce
1 tablespoon chopped cilantro
1 tablespoon finely chopped green onions
2 tablespoons sesame oil
**sea salt and freshly ground black pepper
In mixing bowl whisk peanut butter, rice vinegar, and honey together until creamy.  Add remaining ingredients.  Whisk well.  Season to taste with salt and pepper.  Place in six small dipping dishes.   

Garnish
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
12 chive sprigs
12 cilantro sprigs
12 mint sprigs
Cut spring rolls on bias.  Place four pieces in center of chilled sushi plate.  Place Spicy Peanut sauce in bowls by rolls.  Sprinkle with black and white sesame seeds.  Garnish with bouquet of chive, cilantro and mint sprigs. 

Maine Lobster Minestrone with Herb Croutons, Extra Virgin Olive Oil (Serves 6)

Lobster Stock
1 teaspoon sea salt
5 sprigs lemon thyme
1 tablespoon pickling spices
2 live lobsters (1-1/2 lb. ea.)
Bring 2 gallons salted water to boil in large stock pot with lemon thyme and pickling spices.  Cook lobsters 10 minutes.  Transfer to ice bath.  Separate heads from tails.  Crack claws and knuckles.  Remove meat from shells.  Devein tail.  Dice meat.  Set aside.  Return shell to pot.  Simmer 15 minutes.  Strain through fine sieve.

Minestrone
1 tablespoons olive oil
1/2 cup pancetta, diced 
1/2 cup white onions, peeled, diced
3 garlic cloves, finely chopped
1/2 cup celery root, peeled, diced
1/2 cup parsnips, peeled, diced
1 cup butternut squash, peeled, diced
1 cup wild rice
1/2 cup dry white wine
2 cups vine ripe tomatoes, diced   
8 cups Maine lobster stock
1/2 cup zucchini, diced
2 cups rainbow chard
1/2 cup Pecorino Romano cheese, freshly grated
1/4 cup fresh basil, chopped
**sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 cup toasted herb croutons
Add olive oil in a heavy bottom stock pot over medium heat until golden.  Add pancetta, onion, garlic, celery root, parsnips and butternut squash.  Cook 5 minutes, stirring often until vegetables are soft.  Stir in wild rice to coat.  Add white wine, tomato and lobster stock.  Bring mixture to boil.  Reduce to low simmer.  Add zucchini.  Cook 30 minutes.   Add rainbow chard. Cook 5 minutes or until rice is tender.  Add more stock if needed.  Remove from heat.  Stir in pecorino romano cheese, basil and reserved lobster meat.  Season to taste.  Ladle soup in serving bowls.  Drizzle with extra virgin olive oil.  Garnish with herb croutons.