Cranberry Lobster with Couscous and Wild Greens

Boston Life Magazine presents this signature preparation of Cranberry Lobster with Couscous and Wild Greens. Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.

Recipe Overview & Technique

Ingredients

• 4 Maine lobsters, 1 lb. each
• 1 pint fresh cranberries, chopped
• 2 lbs. mixed red oak, lollarossa, and arugula greens
• 1/2 lb. butter
• 1 bottle chardonnay
• 3 shallots, chopped
• 1 Tbl. garlic, chopped
• 1 cup each spaghetti vegetables (carrots, zucchini, summer squash or turnips, shredded in long strips)
• 2 cups couscous
• sea salt, fresh ground white peppercorns to taste

Step-by-Step Instructions

1. 1. **Sauté Aromatics:** Press **Sauté (Normal)** on the Instant Pot. Melt butter and sauté onions, celery, garlic, and herbs for 3 minutes.
2. 2. **Deglaze:** Pour in 1/2 cup white wine or stock, scraping any browned bits from the bottom.
3. 3. **Pressure Cook Base:** Add potatoes, seasonings, and broth. Cook on **High Pressure for 4 minutes**.
4. 4. **Quick Release (QR):** Vent steam immediately to avoid overcooking potatoes.
5. 5. **Poach Seafood & Cream:** Turn on **Sauté (Low)**. Add fresh seafood and heavy cream. Simmer for 3 minutes until seafood is tender and opaque.