Recipe: Morty’s Angry 2-Pound Lobster

Created by Executive Chef Richard Biondo, Morty’s Oyster Stand in Montauk

Ingredients

2-pound lobster each out of their shell

1 1/2 cups lobster sauce

1/4 teaspoon cayenne pepper

1/4 teaspoon chili flakes

Pinch salt

Spearmint oil

Fried crispy garlic

Three crostini

3 grape tomatoes cut in half

Micro cilantro

For The Sauce:

1/4 cup of hot oil

1/4 cup roughly chopped carrot

1/4 cup roughly chopped celery

1/2 cup roughly chopped onion

2 bay leaf

6 sprigs of thyme

1/3 cup tomato paste and 1 1/2 cups white wine

2 cups heavy cream

For The Spearmint Oil:

1 bunch spearmint

2 cups packed spinach

2 cups blended oil

Method

For The Lobster:

• Steam or cook in boiling salted water the lobsters for 15 minutes. Take out, shock in ice water
• Crack lobsters and remove all meat from the shells reserving the heads
• Chop the heads up roughly with a cleaver or heavy kitchen knife

For The Sauce:

• Sear the heads in 1/4 cup of hot oil for 4 minutes
• Combine the roughly chopped carrot, celery, chopped onion, bay leaves, sprigs of thyme, tomato paste, and white wine
• Cover and let boil until just evaporated
• Add 4 quarts of water and boil covered for 45 minutes
• Take off fire and pure all in a blender working in batches
• Strain through a fine sieve
• Add liquid back to a clean pot and reduce by half; add heavy cream and reduce another 10-15 minutes
• Take off fire and reserve

For The Spearmint Oil:

• Purée all in a blender season salt, pepper, and a pinch of sugar; let rest for an hour, then strain.

Plating

• Cut the lobster tails in half lengthwise, arrange the lobsters in a saute pan, cover with sauce, add salt pepper, cayenne, and chili flakes heat the lobster and sauce together
• When all is heated, add tomatoes and heat for half a minute more.
• Arrange crostini on a plate top with lobster, drizzle with spearmint oil top with fried garlic and micro cilantro.