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Love lobster but don’t want to dig into an entire crustacean at the dinner table? We can’t blame you. After all, there’s no sexy way to dig into that bug-eyed carcass. Luckily, there are myriad options that are actually simpler than you’d think, and some options that we can probably guarantee you’d never even think of trying.

That’s where Matt Dean Pettit, author of The Great Lobster Cookbook comes in. The restaurateur has been on a mission to convince people that lobster doesn’t have to only be reserved for special occasions. In the book, he compiles several recipes from his restaurant, Rock Lobster Food Co. as well as several of his foodie friends, like Master Chef Canada judge Claudio Aprile. See below for three unconventional entries from the book, or grab a copy for yourself.

LOBSTER CANDY

Ingredients

  • 1 live lobster (roughly 1 ¼  lb), boiled and meat removed
  • 1/2 cup hot water
  • 1 cup light corn syrup
  • 2 cups granulated sugar (plus extra for sprinkling)
  • red food colouring

Directions

  1. Finely chop the lobster meat and place it in a bowl. Set aside.
  2. In a medium-sized saucepan, combine the hot water with the corn syrup and sugar. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Continue to cook 1 to 2 minutes. Add 4 drops of red food colouring and the lobster meat. Stir together and continue to cook for 12 to 15 minutes, or until the mixture reaches 310ºF. Use a candy thermometer to check the temperature. To test if the candy is ready, drop some onto a spoon, place the spoon in a glass of cold water, and watch to see if the candy hardens.
  3. Line a baking sheet with parchment paper and sprinkle the bottom lightly with sugar. Pour the hot candy onto the prepared sheet. Place in the refrigerator to cool for 1 to 2 hours.
  4. Crack the candy into about 10 snack-sized pieces.

LOBSTER CORN DAWGS

Ingredients

Corn Dawgs

  • 1 live lobster (roughly 1 ¼  lb), boiled and meat removed
  • 1/2 cup heavy cream
  • 1/2 cup mayonnaise
  • 2 sprigs fresh tarragon, finely chopped
  • 1 tsp cayenne pepper
  • kosher salt and freshly ground pepper
  • 3 cups canola oil (for frying)

Batter

  • 2 cups yellow cornmeal
  • 1 cup flour
  • 1 tsp baking soda
  • kosher salt
  • 2 cups milk
  • 2 eggs
  • canola oil
  • ¼ cup cornstarch (for dredging)

Directions

  1. For the corn dawgs, finely chop the lobster meat and place in the bowl of a food processor. Add the cream, mayonnaise, tarragon and cayenne pepper. Puree until smooth. Add salt and pepper to taste.
  2. Spoon the lobster mixture into a piping bag that has a ½-inch-wide end piece. If you do not have a piping bag, use a sealable plastic bag with one of the bottom corners cut off to about ½ inch wide.
  3. On a flat work surface, lay out a large sheet of plastic wrap and pipe a line of lobster mixture (5 inches long x ½ inch think) onto plastic wrap. Wrap the meat mixture several times in the plastic and seal by twisting both ends.
  4. Cut the mixture into lobster “links” about 3 inches long and stick a popsicle stick in the end of each one.
  5. Lay the lobster links directly on a baking sheet and place in the freezer for 1 hour to set.
  6. Meanwhile, prepare the batter. Combine the 2 cups of cornmeal, flour, baking soda and a pinch of salt in a large bowl. Mix together. Add the milk and eggs and, using a wooden spoon, mix well to create the batter. Set aside.
  7. Line a plate with towel.
  8. Add 2 inches of canola oil to a deep medium-sized saucepan. Heat the oil over high heat to 350°F.
  9. Remove the lobster links from the freezer. Discard the plastic wrap and dip one link at a time in the cornstarch and then the batter. Place the battered link in the hot oil for 3 to 5 minutes, or until golden brown. Place on the prepared plate to absorb any excess oil. Repeat with the remaining links. Serve immediately with your favourite dipping sauce.

Serves four

Beer-Battered Buffalo Lobster Popcorn

Ingredients

  • 2 live lobsters (about 1 ¼ lb each), parboiled and meat removed
  • 1 bottle lager
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup canola oil
  • ½ cup salted butter
  • ½ cup hot sauce
  • 2 carrots, peeled and cut into evenly sized sticks
  • 2 stalks celery, cut into evenly sized sticks
  • dipping sauces

Directions

  1. Cut the lobster meat into bite-sized pieces and place it in a bowl. Set aside.
  2. In a large bowl, combine the beer, flour, baking soda and salt.Using a whisk, beat until the batter is smooth.
  3. Line a plate with paper towel.
  4. Heat 2 inches of canola oil in a medium-sized saucepan over high heat to 350ºF.
  5. Dip the lobster mean pieces in the batter, ensuring they are completely covered.
  6. Deep-fry the battered lobster pieces for 1 to 2 minutes in the hot oil, or until golden brown. Place the lobster popcorn on the prepared plate to absorb any excess oil.
  7. In a separate saucepan, melt the butter over medium heat. Add the hot sauce and heat the mixture until warmed through.
  8. In a large mixing bowl, toss the lobster popcorn with the warm hot sauce mixture to coat. Serve with the cut carrots, celery, and a variety of sauces for dipping.

Serves 4 to 6