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X-Planations: Yonkers Chef Peter X. Kelly Sings The Praises Of Lobster

Chef Peter X. Kelly at Yonkers Xaviars On The Hudson.
Chef Peter X. Kelly at Yonkers Xaviars On The Hudson. Photo Credit: Submitted

YONKERS, N.Y. - With the end of summer upon us I’m always looking for that last great meal of the season.

I love the smokiness of ribs and chicken on the grill but you rarely see smoked lobster. I have devised a way to gently add a little smoke to the lobster so that it won’t overwhelm but adds a nuance and a new flavor dimension.

Herb Smoked Lobster With Red & Yellow Watermelon Salad (Serves Two)

For the Lobster:

* 2- 1 ½ lb Lobster
* 2 sprigs each fresh herbs
* Rosemary
* Thyme
* Tarragon
* Chive
* Sage
* Oregano
* Salt & Pepper
* Extra Virgin Olive Oil

For the Salad:

*Yellow Watermelon - Seedless
* Red Watermelon - Seedless
* 1 oz Goat Cheese, crumbled
* 1 Teaspoon Cumin Seeds, toasted
* 1 Tablespoon Chives, snipped to 1-inch
*1 pinch Brittany Salt
*Extra Virgin Olive Oil

Prepare the Salad:

• Remove the rind from the watermelons.
• Cut the watermelon into 3 inch logs.
• Stack the logs alternating colors to form a box on one side of the serving plate (leaving room for the lobster),
• Sprinkle the watermelon with the toasted cumin seeds, then the goat cheese, then the extra virgin olive oil, then the salt and then the snipped chives.

Prepare the Lobster:

• Fill a pot large enough to hold the lobsters with water, bring to a boil.
• Plunge lobsters into boiling water and cook for three minutes.
• Remove lobsters from the water and twist off claws.
• Return claws to boiling water and cook claws only an additional four minutes.
• Cool lobsters under cold running water.
• Split each lobster in half lengthwise and crack each claw to expose the meat.
• In a pan or pot with a tight fitting lid large enough to hold the lobsters, sprinkle all the herbs in a pile on the bottom of the pan.
• Season the lobsters with salt & pepper
• Drizzle lobsters with extra virgin olive oil.
• Place the pan with the herbs over medium-high heat. When the herbs start to smoke, place the lobster in the pan, meat side up, over the smoking herbs.
• Place the lid tightly on the pan and allow the lobsters to smoke for three to four minutes, until heated through.
• Remove the lobsters from the pan and arrange them on serving plates with the watermelon salad.
• Drizzle the lobster meat lightly with extra virgin olive oil and season with fresh cracked pepper and Brittany salt.
• Serve immediately.

This column is a continuing series by Chef Peter X. Kelly of Xaviars Restaurant Group which runs every Thursday.

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