The latest in our new video series: Top 5 Uses for Kitchen Scissors
Shelling lobster can be incredibly messy, and between sharp spines and slippery knives, downright dangerous! In our latest episode of the Top 5 Uses for Kitchen Scissors video series, we show you how simple and fuss-free it can be to shell lobster when you have the right tools. Using our purpose-built Fennek per il Pesce 8" Kitchen Shears (featuring a micro-serrated lower blade for maximum grip), we'll show you how to cleanly disassemble a lobster in no time flat.
Lobster is traditionally served as a "special occasion" dish, and with Valentine's Day fast approaching, we'd like to share one of our favourite lobster recipes with you. It's beautiful, it's delicious... and a perfect make-ahead Valentine's supper (just cook everything and keep it refrigerated until you're ready to assemble) that can be prepared in minutes with impressive results. Better yet, why not gift that special someone who loves to cook a stunning pair of kitchen scissors and make this recipe together!
A version of this dish originally came from David Tanis and the New York Times Cooking app (which has become such a go-to for us that we consult it almost every morning in order to answer our most pressing question of the day, "What are we going to have for dinner?"). We've served it multiple times to houseguests, and it never fails to impress. With colourful ingredients artfully arranged, this shellfish version of a Niçoise salad is the perfect centrepiece for a special luncheon or healthy evening meal.
Lobster Salad with Green Beans, Tomatoes and Basil
(serves 4)
3-4 steamed whole lobsters (6-8lbs total)
1 lb green beans, trimmed, steamed & cooled
1.5 lb heirloom tomatoes, sliced thickly
12 hardboiled quail's eggs or 4 chicken eggs, shelled & cut in half
1 lb fingerling or new potatoes, cooked and cooled, sliced in half
1/2 cup high quality olives
Salad leaves, for garnish
Flaky salt
Shell the lobsters, leaving claw and knuckle meat intact. Slice the tails into 1" segments. Heap the lobster into a pile at the centre of a large platter, scatter the edges with the salad leaves. Arrange the tomatoes, beans and potatoes in artful clusters around the platter. Place half the sliced eggs on each side of the lobster and mound the olives next to the potatoes. Lightly salt with Malden or fleur de sel.
For the Dressing:
1 small garlic clove, chopped
1 tsp Dijon mustard
3 tbsp red wine or sherry vinegar
1/4 tsp ground black pepper
1/2 cup extra virgin olive oil
1 cup parsley leaves
1 cup basil leaves
Place all ingredients in a blender and blend until emulsified. Salt to taste and transfer to a small pitcher.
Drizzle the dressing over the vegetables, with especial focus on the potatoes. Place the platter in the middle of your table, accompanied by the pitcher of dressing and allow guests to dress as they wish. Enjoy!
READ MORE: Why Quality Scissors Belong in Your Kitchen
TOP 5 USES FOR KITCHEN SCISSORS VIDEO SERIES:
Video #1: Ditch that Cutting Board!
Video #2: Cutting Fish
Video #3: Kitchen Prep
Video #5: Spatchcocking Chicken
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