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Ingredients
3 1 ½-pound lobsters
1 teaspoon olive oil
1 ¼-inch-thick slice pancetta, diced small
2 large cloves garlic, peeled and minced
1 medium onion, peeled and diced
2 ½ cups milk
¼ cup heavy cream
8 medium-small red potatoes, each cut into 8 wedges
2 carrots, peeled and julienned
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon chopped Italian parsley
8 basil leaves, cut across into thin strips
Preparation
- Step 1
Steam the lobsters in 2 cups of boiling water for 10 minutes. Reserve 1 cup of the steaming liquid. When cool enough to handle, remove the tail and claw meat. Place the wood chips in the bottom of a stove-top smoker and place the lobster meat on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and smoke for 10 minutes. Cut the lobster meat into large chunks and set aside.
- Step 2
Combine the olive oil and pancetta in a large saucepan over medium-high heat. Cook for 2 minutes. Lower the heat, add the garlic and onion and saute for 5 minutes. Add the steaming liquid and cook, stirring constantly, for 1 minute. Add the milk, cream and potatoes and bring to a simmer; do not boil. Cook until potatoes are tender, about 12 minutes.
- Step 3
Stir in the carrots, lobster meat, salt and pepper. Cook for 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the parsley. Divide among 4 bowls, garnish with basil and serve immediately.
Private Notes