Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.
In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.
Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.Show More
TIP How much meat you get from a cooked lobster ranges from about 18 to 24 percent. Two 1 1/4-pound softer- shelled lobsters yield about 7 ounces.
LOBSTER MANGO AVOCADO SALAD
2 ripe avocados
1 lime, cut in half
1 1/3 cups (about 7 ounces) chopped cooked lobster meat
1 mango, diced
1 tablespoon lime juice
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon cilantro, chopped
1. Cut avocados in half and remove pits. Scoop out interior of each half, leaving a 1/4-inch- thick wall all the way around. Rub top of wall with a cut lime and set aside. Chop scooped out avocado into 1/4-inch pieces.
2. Toss the chopped avocado, lobster, mango, lime juice, oil and cilantro together in a bowl. Taste and add salt, if desired.
3. Serve in scooped-out avocado halves. Makes 4 servings.
Nutrition for each serving 301 calories, 13 g protein, 22 g carbohydrates, 8 g fiber, 20 g fat, 3 g saturated fat, 197 mg sodium
SMOKY SUMMER LOBSTER DIP
8 ounces Neufchâtel cream cheese, softened to room temperature
1/4 cup plain nonfat yogurt
1 tablespoon lemon juice
2 tablespoons very finely minced onion
1/4 teaspoon smoked paprika
1/4 teaspoon Dijon mustard
1 1/3 cups (about 7 ounces) chopped lobster meat (1/4-inch pieces)
1. Combine the cream cheese, yogurt, lemon juice, onion, paprika and mustard in a food processor or blender and process until soft and smooth. Add 1 tablespoon water or milk to thin, if desired.
2. Stir in the lobster meat and refrigerate until serving. Makes 8 servings.
Nutrition for each serving 100 calories, 8 g protein, 2 g carbohydrate, 0 fiber, 7 g fat, 4 g saturated fat, 197 mg sodium
CURRIED LOBSTER SALAD
Serve over lightly dressed arugula or mixed greens.
1/8 teaspoon curry
1 tablespoon lemon juice
1/4 cup canola mayonnaise
1 tablespoon chopped basil
2 2/3 cups (about 14 ounces) chopped lobster meat
2 ribs celery, chopped
1/4 cup chopped scallion
Salt to taste
Dissolve the curry in lemon juice; stir in the mayonnaise, basil, lobster, celery and scallions. Add salt to taste. Makes 4 servings.
Nutrition for each serving 201 calories, 20 g protein, 3 g carbohydrates, 0 g fiber, 12 g fat, 1 g saturated fat, 495 mg sodium