Recipes

2 1 ¼-pound live lobsters

Popovers: 2/3 cup milk 1 large egg 1 teaspoon salt 6 tablespoons plus 1 teaspoon all purpose flour 2 ½ tablespoons Wondra flour*

Sauce: 2 tablespoons unsalted butter 6 medium shallots, minced 3 cloves garlic, minced 1/3 cup tomato paste ½ cup sherry 1 cup lobster or fish stock 2 tablespoons heavy cream salt and pepper

Drop the lobsters into boiling salted water and cook for 7 minutes. Remove from the water and drain. When cool enough to handle, crack the shells and remove the meat and cut into 1 ½-inch pieces. While lobsters are cooking, prepare the popovers: whisk together the milk and egg. Combine the salt and both flours. Add the milk mixture to the dry mixture and mix together until just combined. Spray the popover pan with nonstick oil. Spoon mixture into the popover pan, filling each cup no more than half full, and place the pan into a cold oven. Turn the heat to 375 degrees; cook until browned and puffed, about 24 to 35 minutes.

Prepare the sauce by melting the butter in a medium saucepan. Add the shallot and garlic and cook over medium heat, stirring often, until caramelized. Add the tomato paste and continue cooking, stirring, until the tomato paste is caramelized as well. Add the sherry and stock. Whisk to combine. Finish with the cream, salt and pepper and cook the sauce until a light sauce-like consistency.

Warm the lobster meat in the sauce.

To serve, cut a warm popover in half, place cut side up on a plate and spoon the lobster meat and sauce into the popover. Serve with a small mesclun salad. Serves: 4 (7 to 9 popovers)

*Wondra is a low-protein flour and can be found in local supermarkets. Cake flour can be substituted if you cannot find Wondra.