Lobster Fest begins at J. Baldwin's - New York News

Lobster Fest begins at J. Baldwin's

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It's been a long year for restaurant owner and Executive Chef, Jeff Baldwin. Last May, a fire destroyed a major part of his prized establishment in Clint own Township. The electrical fire ruined the entire dining room and the office area of J. Baldwin's. But, they are back now and better than ever. Customers are loving the new look of the renovated dining room and the new menu items from Jeff's son, Chef Michael Baldwin.

Lobster Fest begins Friday, August 1st at J. Baldwin's.

J. Baldwin's Restaurant

16981 18 Mile Rd.

Clinton Township

(586) 416-3500

Lobster Pomodoro

Serves: 4

12 oz spaghetti


1 Large Shallot, finely chopped

Kosher Salt


1 tsp. crushed red pepper flakes

2 Tbsp. Olive Oil


1 Lb Picked/Cooked Lobster Meat

2 Tbsp. Unsalted Butter


Freshly Ground Black Pepper

1 Lb Cherry &/or Golden Tomatoes, halved


1 tsp. Finely Grated Lemon Zest

(Lemon Halves for serving)


2 tsp. Fresh Parsley, chopped

Method:

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Heat oil and butter in a large sauté pan over medium-high heat. Cook shallots and red pepper flakes, stirring often until shallots are softened (approx. 2 min). Add tomatoes and cook, stirring until soft (approx. 5-8 min).

Add lobster meat to sauté pan, and toss to coat, Add pasta and a half cup of the reserved pasta cooking liquid (season w/ Salt & Pepper). Cook, while tossing constantly and adding the rest of the reserved cup of pasta cooking liquid (or a bit more if need be), until sauce thickens and coats pasta (approx. 2 min). Garnish with lemon zest, parsley and halved lemons (to squeeze over).

Lobster Rolls


Serves: 8

2 Tbsp. Sour Cream


1 tsp. Tarragon

2 Tbsp. Mayonnaise


2 tsp. Dill

1 Tbsp. Dill Pickle, small diced


2 tsp. Lemon Zest

2 Tbsp. Celery, small diced


1 Tbsp Shallots, minced

1.5 Lbs + 1 ¼ c Lobster Meat


Salt & Pepper, to taste

1 Tbsp Unsalted Butter, softened, room temp.

Method:

Chop Lobster meat and put in medium bowl, dice dill pickle, celery, & shallots then add to bowl. Fold in sour cream, mayonnaise, and butter (gradually). Zest 1 lemon into the bowl, add tarragon and dill; Season with salt and pepper to taste.

*For the rolls, use brioche buns, halved, & filleted*





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