This year’s Maine Lobster Festival Seafood Cooking Contest Winner Sue Jobes of Davie, Florida, says she learned a lot about cooking lobsters from trial and error. Apparently she learned a great deal, because her impressive recipe for “Lobstah Puff” won over judges, earning her the top honors in this year’s event.

Fresh from the contest oven

“I was here in Maine in January, and I took a cooking class with Michael Salmon of the Hartstone Inn. In fact, he provided me with the fresh lobsters I am using in today’s contest,” she beams. Sue says she has made this recipe before using sweet things or vegetables, but thought she’d enter the contest and try it with Maine lobster.

Sue Jobes Lobstah Puffs

“This is an easy recipe that takes approximately 1½ hours from start to finish, which includes all preparations and plating. This is also good with crab and shrimp. When I make it, I also use a high end sherry to avoid additives.” Sue completed her recipe with the addition of fresh pea shoots and an orange vinaigrette.

Sue also gave a nod to local winery Cellar Door for suggesting a white wine pairing with her dish in this event, which she artfully displayed in a lobster wine holder. Sue’s table was decorated with an elegant blue and white paisley table runner, colorful flowers, a red lobster, starfish, and pretty silverware and napkin rings.

Sue’s husband, Bob, joked to the audience that he had “schlepped 77 pounds of goods” for his wife to cook with in this contest. At the end of the contest, a proud Bob added, “The competition was tough. All the recipes were outstanding. I am so proud of Sue.”

Sue and Bob Jobes

“This has been such a fun experience,” said Sue. “I’ll admit I was very nervous at first, this was my first time in this type of contest. But everyone in Maine has been so nice and welcoming and made me feel very special.”

Our congratulations to Sue! Here we share her First Prize-Winning recipe for a delicious Maine Lobstah Puff.

Lobstah Puff
Sue Jobes, Davie, FL

Plated up for the judges

8 ounces fresh Maine lobster tail meat, divided
1 cup white whole milk
4 cloves of garlic, lightly smashed
1 cup white bread cubes, cut into ¼-inch cubes – Use hearty bread, not white sandwich bread
¾ cup freshly grated Reggiano Parmesan cheese, divided
½ cup freshly grated Gruyere cheese
4 egg yolks
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh parsley
½ teaspoon finely chopped fresh thyme
2 teaspoons sherry
¼ teaspoon pepper
2 pinches salt
Lettuce spring mix and your favorite light tasting dressing
Lobster claw meat (optional)
Non-stick cooking spray
4 – 4 ounce ramekins

And the judges score the Lobstah Puff a Winnah!

Preheat your oven to 375°. Place milk in a sauce pan and bring to a simmer. Remove from the heat. Add the smashed garlic. Let the garlic steep in the milk for 15 minutes.  Allow the milk to cool and then strain to remove the garlic.

Prepare the ramekins – Spray each ramekin with the non-stick cooking spray. Coat the inside of each ramekin with Reggiano Parmesan cheese. Chop all of the lobster meat into small pieces.

In a medium glass bowl, whisk the 4 egg yolks and add about two ounces of the chopped lobster meat.
To the egg/lobster mixture, add the milk and whisk to combine.

To the egg and milk mixture, add the remaining ingredients except for the bread cubes and stir to combine. In each ramekin, place enough bread cubes to cover the bottom. Using a ladle, add a small amount of the egg/milk mixture to cover the bread.

On top of the bread, place ¼ of the remaining lobster piece in each ramekin. Add a small amount of the egg/milk mixture to cover the lobster. Divide the remaining bread cubes among the ramekins. Divide the remaining egg/milk mixture among the ramekins.

Using a spoon, lightly press down on the mixture to ensure all ingredients are covered with the liquid.
Place the ramekins on a cookie sheet and place in the oven. Bake for 20 minutes or until lightly golden brown and firm on top.

Remove ramekins from the oven and let the dish rest for 10 to 15 minutes. Using a paring knife, go around the outside of the ramekin to loosen the puff. Place a small plate on top of the ramekin. Holding the plate and the ramekin (be careful as the ramekin will still be hot), flip the plate over and shake until you hear the puff release itself from the ramekin. Flip the puff right side up (golden side up).

On a luncheon plate, place your spring mix lettuce and lightly drizzle with your favorite dressing. Place the Lobstah Puff on top of the lettuce and serve. Optional – Dress the puff with a lobster claw draped on the side.

Makes 4 appetizers or brunch servings.