Michael Anthony's Lobster cooking class in Hilton Head Island, SC

Michael Anthony's is a wonderful Italian restaurant on Hilton Head Island, SC.  I traveled there a week ago and had the opportunity to attend a cooking demonstration.  The demonstration was by Michael the owner and chef himself.  He has a beautiful tuscan working kitchen for classes and demonstrations.  The theme for the class I attended was Lobster.  The first course was a Lobster Claw Cocktail.  The best tip I learned from cooking the claws was that it is most important to cook the claws for four to five minutes.  When removing the claws from the pot, they should be placed immediately into ice water to shock them into not cooking any longer.  Cooking them 4 to 5 minutes apparently helps them to come out of the claw flawlessly.  It worked.  I am enclosing the recipe for the cocktail sauce because I think it is amazing and a nice twist on the typical cocktail sauce.  

• Lobster Claw Cocktail
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• pinch of salt
• pinch of cayenne pepper 
• 2 T. small capers
• 1 T. minced fresh chives

You can mix all ingredients together and refrigerate.  Feel free to use this with shrimp, lobster or crab.  Enjoy

The second course was Lobster Bisque.  I learned a very interesting fact.  Did you know what the difference is between what soup is and bisque?  Apparently soup is soup, but, bisque is called bisque because it is made with starch.  Typically it is made with rice.  Michael made his lobster bisque with arborio rice.  Arborio rice is the rice used to make risotto.  Interesting fact.  The rice also thickens the bisque nicely.  Never use flour or any cornstarch to thicken a bisque.  That will have a bad flavor.  Bisque starts with the "trinity" of onions, carrots and celery, lobster broth made from lobster heads and great seasonings, lots of wine and cognac and saffron.  The final step is blending with a hand blender.  The result is silky smooth lobster bisque.  So delicious.

Finally in the demonstration Michael prepared a Neapolitan lobster Ragu.  The tomato based sauce is very simple and flavorful.  The pasta he chose was Paccheri, it looks like a very large rigatoni.  I am now a user and big fan of grapeseed oil.  It is very good for you and it has one of the highest heating temperatures of all oil choices.  I think I will keep olive oil from now on for just fresh eating.  Grapeseed oil is my new oil of choice for sauteing and cooking.  Hope you enjoyed your travels with me to Hilton Head;s wonderful restaurant Michael Anthony's.