Lobster Oreganata Recipes

BAKED CLAMS OREGANATA

Steps:

• Preheat the oven to 450 degrees F.
• Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
• Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
• Preheat the broiler and adjust the rack to the top shelf.
• In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
• Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
• Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

LOBSTER OREGANATA

Steps:

• About 1/2 hour before you plan to cut up the lobsters, put them in the freezer. They will become inactive as their temperature drops (but don't let them freeze). Arrange a rack in the center of the oven, and heat it to 400°. Split the lobsters in half lengthwise, one at a time. Hold each lobster flat on a cutting board, and place the point of a heavy chef's knife through the shell just behind the head, with the blade lined up between the eyes. Bring the blade down firmly, splitting the head in two. Turn the lobster so you can align the knife blade from behind the head along the tail, and cut down through the entire body and tail in one stroke. When all the lobsters are split, remove and discard the sac and nerve tissue in the head cavity, and the thin intestinal tract that runs along the back between the shell and tail meat. Arrange the six lobster halves on the baking sheet, cut sides up, claws extended to keep the lobsters in place without rolling. Toss together the bread crumbs, Romano cheese, chopped parsley, and 1/4 teaspoon of the salt in a bowl; drizzle in 1/4 cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts; lightly press crumbs into the cavities, too. Pour the clam juice and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the clam juice and oil, and stir. Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don't let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 20 to 25 minutes, until the lobsters are cooked through and the crumbs are crisp and golden. Serve the lobsters immediately, placing a half on each dinner plate, or all the halves on a big platter to share family-style. Spoon any juices in the pan over the lobsters; place lemon wedges on the plates or platters. Make sure the napkins and bowls for the shells are handy, and dig in.

CLAMS OREGANATA

Steps:

• Preheat oven to broil.
• In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.
• Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.

ROAST LOBSTER WITH BREAD CRUMB TOPPING

Steps:

• About 1/2 hour before you plan to cut up the lobsters, put them in the freezer. They will become inactive as their temperature drops (but don't let them freeze).
• Arrange a rack in the center of the oven, and heat it to 400°.
• Split the lobsters in half lengthwise, one at a time. Hold each lobster flat on a cutting board, and place the point of a heavy chef's knife through the shell just behind the head, with the blade lined up between the eyes. Bring the blade down firmly, splitting the head in two. Turn the lobster so you can align the knife blade from behind the head along the tail, and cut down through the entire body and tail in one stroke.
• When all the lobsters are split, remove and discard the sac and nerve tissue in the head cavity, and the thin intestinal tract that runs along the back between the shell and tail meat. Arrange the six lobster halves on the baking sheet, cut sides up, claws extended to keep the lobsters in place without rolling.
• Toss together the bread crumbs, chopped parsley, and 1/4 teaspoon of the salt in a bowl; drizzle in 1/4 cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts; lightly press crumbs into the cavities, too. Pour the wine and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the wine and oil, and stir.
• Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don't let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 20 to 25 minutes, until the lobsters are cooked through and the crumbs are crisp and golden.
• Serve the lobsters immediately, placing a half on each dinner plate, or all the halves on a big platter to share family-style. Spoon any juices in the pan over the lobsters; place lemon wedges on the plates or platters. Make sure the napkins and bowls for the shells are handy, and dig in.