Recipe: Maine Lobster & Quinoa Power Bowl
Recipe by: Monique Coombs
Steamed Maine lobster, hearty quinoa, crisp vegetables and briny capers bring a symphony of flavors and textures to this protein-packed powerhouse by cookbook author, fisherman’s wife and fishing industry advocate Monique Coombs.
This versatile recipe offers plenty of room for customization. Simply add (or subtract) whatever ingredients you prefer. Other suggestions for ingredients include carrots, avocado and edamame. This recipe is also incredibly fresh, healthy and filling, with almost 40 grams of protein per serving.
Budget-Friendly Tip from Monique: “I used cull lobsters! Culls are lobsters that are missing a claw or have one regular claw and one very small claw. You can often find culls at a little bit of a lower price point because they are considered irregular. If you just need the lobster for meat, culls are a great option—regardless of their funny claws.”
Salad Recipe
Serves 2 1.5 cup cooked quinoa (prepare quinoa using the instructions on the container) 2 small lobsters (about 1-1.5 cup of chopped lobster meat) 10-12 cherry tomatoes cut in half 1/3 cup chopped cucumbers 1/3 cup chopped bell peppers 2 T. capers 4 lemon wedges 3 T. slivered Almonds ¼ cup Niçoise Dressing* This part can be made ahead of time or right before serving.
Niçoise Dressing Recipe
2/3 cup olive oil 1/3 cup white wine vinegar 2 cloves of garlic (crushed) 1 T. Dijon mustard 1 T. chopped dried parsley ½ t. shallots (or green onions) finely minced 1 t. salt ¼ t. pepper Combine all of the ingredients in a jar and shake vigorously.
Steam the lobsters and let cool. After you pick the meat, absorb some of the moisture using a couple of paper towels. This just helps ensure the salad doesn’t get too watery. (You can also, of course, purchase picked lobster meat.) Chop the meat into bite size pieces. Prepare the quinoa and let cool. Make the Niçoise dressing. Assemble the ingredients. Spoon 1.5 cups of the cooked quinoa into a bowl. Add the capers and a ¼ cup of the Niçoise dressing and mix. (Use more or less dressing as preferred.) Add the lobster, tomatoes, cucumbers and bell peppers on top of the quinoa mixture and toss. Sprinkle slivered almonds on top and dress with lemon wedges. You can also drizzle a little more Niçoise dressing on top, if you’d like!
About the cookbook:
The Maine Coast Fishermen’s Association (MFCA) is an industry-driven nonprofit working to restore the fisheries in the Gulf of Maine and sustain Maine’s fishing communities for future generations. We assembled “Catch: A Maine Seafood Cookbook” to celebrate all of Maine’s amazing fisheries, fishermen, and seafood. The recipes are collected from local chefs, Mainers, and friends and they are all recipes that can be easily made at home. We highlighted recipes that used ingredients that you can find at your local grocery store, and you’ll notice in the photos that we made sure to capture images that look like something you might make in your kitchen at home. Enjoy!
MCFA mainecoastfishermen.org @mainecoastfishermen
Monique Coombs aragostamama.com @aragostamama
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