This beautiful brodetto is brimful of colors, tastes, and textures, and extends the flavor of lobster to bowls of polenta or pasta. Lobster and corn cooked together in a brodetto is not traditionally found in Italy. I discovered this combination of flavors when I was traveling through Maine and other parts of the Northeastern coast of the United States, and I liked it so much that I took the liberty to Italianize the duo. The preparation follows the basic steps of all red brodetti: First the floured lobster pieces are fried to seal the flesh and caramelize it. Then they’re put back in the skillet with aromatics, tomato, and seasonings to create the brodetto, and the addition of corn adds sweetness and texture. Most people eat only the tails and the claws of lobsters, but don’t you disregard the heads and tiny legs—they are the sweetest parts. After having enjoyed the polenta and the sought-after parts of the lobster, set yourself up with a wet towel and a clean plate, and begin to nibble and suck on those little legs, biting into them now and then to squeeze out the meat. Then pull the head piece up close and pull the inside part from the shell, lick the shell, and set it down. Slowly begin to pry open the chest chambers, and with an oyster fork pry out morsels of some of the sweetest lobster meat. At our house it is the heads of the lobsters that are rationed, not the tails.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.