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With Pineapple Salsa
Yield: 8 servings
This recipe works equally well with fresh or frozen lobster tails. Pair this luxurious entrée with jasmine rice or broiled sweet potatoes, a cool spinach salad and a crisp white wine.
Ingredients:
4 each lobster tails, removed from shell and split lengthwise and in half
(4 pieces each tail)
4 ounces fresh ginger, grated
4 ounces shallots, minced
2 teaspoons fresh chervil
2 teaspoons fresh thyme
1 ounces softened butter
1 pound fresh pineapple, peeled, cored, diced
3 ounces red bell pepper, diced
1 ounce red wine vinegar
2 ounces red onion, diced
6 ounces tomato concasse
4 ounces fresh green chilies, minced
½ ounce red chili flakes
Mixed field greens, as needed
METHOD:
1. In a small, nonreactive (plastic or glass) bowl, make a paste of ginger, shallots, thyme, chervil and butter by mashing with a fork until well combined. If desired, you may use a food processor to prepare the paste (we just hate to have to do too much washing up!). Whether preparing the paste by hand or by machine, do leave in some small lumps. You don’t want a pureed consistency, but rather a mixture just smooth enough to spread. Refrigerate for 15 minutes to allow flavors to combine and texture to stiffen a bit.
2. Spread paste on lobster and skewer on a bamboo or wooden chopstick, ribbon fashion. Don’t use a metal skewer, as this may produce a metallic taste and cause discolouration of the lobster.
Ribbon style means that you’ve snaked the lobster onto the skewer, in a ripple effect. If you’ve every had Thai or Indian sate, you’ll know what we mean. Place on glass or plastic plate and refrigerate for at least 10 minutes, to allow flavors to develop. This step can be done up to three hours prior to cooking.
3. Preheat barbecue or outdoor grill, indoor grill or broiler. Grill lobster quickly to retain juices. Cook only until lobster meat stops looking translucent. Overcooked lobster develops a tough texture. Sample a small bit. If additional cooking is required, do it in 30-second increments.
4. Remove from heat and set aside, to serve warm, or refrigerate, to serve cold
5. Combine remaining ingredients (except greens) in a small nonreactive bowl to create salsa.
6. Arrange lobster and salsa on bed of mixed greens and serve.
Yield: 4 Servings
This is an elegant way to combine lobster with salad greenery. Take advantage of seasonal greens and fresh herbs to amplify the tastes in this recipe.
INGREDIENTS:
4 Maine lobster tails, shells removed
5 ounces butter
8 ounces baby spinach, washed and trimmed
8 leaves Belgian endive
6 ounces snow peas, blanched and cooled
4 ounces fresh cilantro, chopped
2 ounces fresh parsley, chopped
2 ounces fresh ginger, julienne
2 ounces balsamic vinegar
ground black pepper and lime juice, to taste
1. To prepare the lobster, place each lobster tail on a piece of foil large
enough to totally enwrap it. Melt butter on the stove or in the microwave.
Brush each lobster tail liberally with butter, wrap, and allow to cook in
a 375 degree oven for 8 minutes or until lobster meat is cooked through. Remove
from oven, unwrap and place on glass or plastic plate. Set aside
2. Arrange remaining ingredients (except vinegar, pepper and limejuice) attractively on four individual serving plates or on a serving platter. You may toss the ingredients in a bowl and then divide onto the plates or platter or layer the ingredients on the plates or platter. If fresh cilantro is not available, you may double the amount of fresh parsley. If fresh snow peas are not available, thaw, but do not blanch frozen snow peas. Seasonal baby greens may be used in place of baby spinach.
3. Slice the cooked lobster thinly and divide onto plates or arrange on platter. Top with vinegar, pepper and limejuice and serve immediately.
Note: lobster tails may be cooked up to eight hours ahead and held in the refrigerator until ready to serve.
If desired, pair with baguettes topped with marinated sun-dried tomatoes and sliced black olives or oven-roasted new potatoes
and Artichokes
Yield: 4-6 servings
This dish is almost too decadent to be served in public! The cream and sherry play wonderfully off the ocean taste of lobster. This requires two-fisted cooking with a bit of concentration, but it’s worth it.
Ingredients:
5 cups heavy whipping cream
1/2 cup dry sherry
1 cup canned artichoke hearts, drained diced
3/4 cups tomato concasse*
2 cups uncooked lobster meat, diced
½ c up green onions, chopped
5 cups farfalle ( bow tie noodles), cooked (begin with 2 cup uncooked farfalle)
1 ounce white pepper
1. Place cream in a medium sauce pan over medium heat and allow to reduce
by half, leaving approximately 2 ½ cups of cream. While the cream is
reducing, heat sherry in a large frying pan or skillet and add artichokes,
tomatoes and lobster meat. Increase heat under frying pan to high and cook
quickly, only until the lobster meat is tender, about 3 minutes. There will
be a fair amount of liquid in the pan.
2. When the lobster is cooked, lower heat to medium. Add reduced cream and green onions. Stir to combine. Add pasta and toss until combined and heated, about two minutes. Do not leave the pan unattended, and toss constantly.
3.Add white pepper, stir once and serve immediately. This dish does not “sit,” so be certain to have the table set, the guests seated, the wine poured and the complementary dishes (salad, bread, etc.) on the table If desired, pair with baby spinach or greens sautéed with garlic or braised rapini dressed with olive oil and garlic
Notes: If fresh artichokes are available, they can be cooked and diced. If using canned artichokes, select those packed in water or brine. Do not select marinated artichokes or artichokes packed in oil, as this will create an unpleasant flavor when combined with cream and lobster.
* Peeling, seeding and finely chopping ripe tomatoes produces Tomato concasse. Using on the “meat” of the tomato produces a pure tomato flavor.
Ingredients:
1 and ½ pounds cooked lobster meat
2 tablespoons olive oil (extra virgin, if possible)
3 tablespoons butter
2 cloves minced garlic
½ cup finely chopped shallots
4 medium-sized plum (Roma) tomatoes, diced
1 tablespoon minced parsley
1 tablespoon tarragon
2 oz. Cognac or other fine brandy
4 oz. dry white wine
½ teaspoon salt
½ teaspoon cayenne pepper
½ cup bread crumbs for topping
Preparation:
Preheat over to 350 degrees. Steam 2-3 lobsters (enough to yield one and a half pounds of lobster meat) in salt water. Clean lobsters, saving the shells for later use. Coarsely chop lobster meat and set aside. Note: you may be able to buy pre-cooked lobster meat in your local supermarket. If you choose to do this, be sure that the cooked lobster tail is curled - a sign that the lobster was cooked alive.
In a deep skillet, heat olive oil and butter on medium-high heat until butter is completely melted and no longer bubbles. Add garlic and shallots and sautee until shallots are transparent. Next, add tomatoes, parsley and tarragon and cook for a minute or two.
In a separate medium sauce pan, heat the Cognac. Set aside for a second. Add lobster meat to the vegetable mixture. Immediately add Cognac to the lobster and vegetable mixture, and flame for just a moment. When flame dies down, add white wine and simmer for three to five minutes. Let cool for a few minutes, to allow mixture to come together.
Spoon mixture into clean lobster shells. If you’d prefer, you may also use individual casserole dishes. Top lobster mixture with bread crumbs, and sprinkle with salt and cayenne pepper to taste. Bake in 350 degree oven for ten minutes.
Recipe serves four. This dish goes excellent with scalloped creamed potatoes, as well as asparagus in a Hollandaise sauce. Try it with the white sparkling wine of your choice.
Ingredients:
Meat of four lobsters, cooked
1 tablespoon olive oil (extra virgin works best)
1 tablespoon minced garlic
½ cup finely chopped scallions
1 cup finely diced Roma tomatoes
1 cup canned tomatoes, imported if possible
½ teaspoon red pepper flakes
1 and ½ pound linguine
salt and pepper to taste
Parmesan or Romano cheese for topping
fresh basil leaves for garnish
Preparation:
Steam lobsters in hot salted water. De-shell lobsters and cut meat into coarsely chopped pieces. Thoroughly clean lobster meat and set aside for a few minutes.
Heat olive oil in large skillet or wok, on medium-high heat. Hint: for a richer taste, use half a tablespoon olive oil mixed with half a tablespoon butter. Add garlic and scallions to the shortening, and sautee for three to four minutes. Add canned tomatoes and red pepper flakes and give mixture a good stir. Add Roma tomatoes and lobster meat. Stir well and sautee for another two minutes. When sauce is finished, set aside and keep warm until you are ready to serve.
Boil linguine in salted water until pasta’s consistency is al dente (follow the directions on the package). Drain pasta well, then portion onto four plates. Top pasta with spicy lobster sauce. Toss the mixture together, then season with salt and pepper to taste.
Recipe serves four. Top pasta with grated Parmesan or Romano cheese before serving. Garnish the dishes with fresh basil leaves.
If you like things even spicier, sprinkle pasta with additional red pepper flakes. To offset the spiciness of the dish, serve with a sweeter white wine, such as a Riesling or a Muscat.
For a healthier alternative, prepare spicy lobster sauce as indicated above, then serve over a bed of greens. Serve Spicy Lobster Salad with a cool dressing, such as Ranch or Blue Cheese.
Ingredients:
4 lobster tails, uncooked, weighing approximately 4 to 6 ounces each
½ cup butter
½ teaspoon finely minced garlic
1 cup minced onions
1 cup finely chopped celery
2 cups Ritz cracker crumbs
1 tablespoon minced parsley
salt and pepper to taste
a drop of heavy cream (may be left out)
Preparation:
Preheat oven to 400 degrees. Split lobster tails in half with a sharp knife, still keeping them in the shell. Wash and clean lobster tails thoroughly.
Melt the butter in a deep skillet on medium-high heat. Add garlic, onions and celery and sautee the mixture until vegetables are soft. Add Ritz cracker crumbs and mix well, until stuffing takes on a doughy consistency. If the stuffing becomes too dry, try adding a drop of heavy cream for a more moist stuffing. The cream will also give the stuffing a richer taste.
Spoon stuffing over the lobster tails. Spread the mixture generously, and pack stuffing tightly into the shells. Sprinkle tails with parsley and a hint of salt and pepper. For an even tastier treat, try sprinkling a bit of Italian flavored bread crumbs and a touch of melted butter on the lobster tails.
Place lobster tails on an un-greased cookie sheet and bake at 400 degrees for twenty to thirty minutes, depending on the size of the lobster tails.
Serve with lemon wedges and drawn melted butter. You may wish to use the lobster claws as a unique and aesthetic piece of garnish.
Recipe serves four. Baked potatoes go great with this dish, as does cooked corn on the cob. Try a glass of Pinot Grigio or a classic Chardonnay with Baked Stuffed Lobster.
For a tasty New England treat, try a Baked Stuffed Clambake: bake lobster tails as directed above, then serve over a pound of fresh steamed clams.
(Starter)
About the Recipe:
This lobster recipe was “collected” in a fresh fish shop on Scotland’s Moray coast though its real origins are uncertain. Wherever it first came from, it blends some of Scotland’s finest ingredients to make a rich and delicious lobster starter.
Ingredients:
1 Medium Leek, chopped
10 oz (300 g) of lobster meat
2 tablespoons (40ml) of Scotch Whisky
6 fl oz (180 ml) double cream
2 - 3 oz (60 - 90g) Cheddar Cheese, grated
Butter
Seasoning
Chopped Parsley
Method:
Butter a ramekin dish for each person.
Melt 1 oz (30g) of butter in a pan and fry the chopped leek until soft.
Add the lobster pieces and heat through.
Add 2 tablespoons (40 ml) of Scotch Whisky and heat for two minutes.
Stir in the cream, warming the mixture thoroughly, but not allowing it to
boil.
Remove from the heat and season to taste.
Spoon into the ramekin dishes and sprinkle with grated cheese.
Place under a hot grill until the cheese is melted and bubbling.
Dust with finely chopped parsley and serve piping hot.
In Liqueur Sauce
(Isle of Skye)
About the Recipe:
Nestling just off the west coast of Scotland, the Isle of Skye, ancestral seat of MacDonald of Clanranald, Lord of the Isles, is steeped in romance and history. Perhaps the most famous tale is Flora MacDonald’s brave smuggling of Bonnie Prince Charlie across the narrow waters, disguised as her Irish maid, just ahead of the English forces intent on his capture, which was immortalised in the haunting melody of the Skye Boat Song.
This recipe combines the fine flavour of fresh lobster with a real taste of the Hebrides - Hebridean Whisky Liqueur. In the past, Scotch whisky was often made, distinctly illegally, in home stills and to make the rather rough raw spirit produced palatable, it was the custom to mix it with orange or caramelised sugar. Today’s excellent Hebridean Whisky Liqueur has added spices to give the caramel taste a very special extra dimension.
This liqueur can be obtained from a number of suppliers across the world, or direct from the distillers themselves (http://www.hebridean.net/shop.html), but any of the more readily available Scottish Whisky Liqueurs, such as Drambuie or Glayva, make perfectly acceptable substitutes in cooking this wonderful dish.
Ingredients:
2 lb (900 g) of cooked lobster
3 oz (90g) of butter
1 oz (30g) of flour (plain)
½ pint (285 ml) of milk
½ Pint (285 ml) of cream
2 egg yolks
2 fl oz (60ml) of Hebridean Whisky Liqueur
Parsley and ground black pepper
Method:
Carefully remove the lobster meat and put the lobster shells to one side for the moment.
Cut the lobster meat into chunks.
Place 1 oz of butter in the bottom of a pan and melt, stirring in the flour
and then gradually adding in the milk.
Bring this sauce to the boil on a medium heat, stirring all the time.
Beat the cream and egg yolks to blend them together and then mix in to the
sauce, heating and stirring continuously to warm it thoroughly, but taking
care not to let the resulting mixture boil.
Melt 2oz of butter in another pan, add in the lobster and briefly shallow
fry it, turning with a clean wooden spatula to ensure even-ness.
Remove from the heat.
Add some parsley and season with fresh ground black pepper to taste, as required.
Slowly pour the Hebridean Whisky Liqueur over the lobster, then add in the
sauce and stir together until thoroughly mixed.
Spoon the mixture into the shells, decorate with sautéd button mushrooms,
cucumber slices and lemon wedges before serving.
Serves 4
(Orkney Islands)
("Partan" is the Gaelic for crab and "lapster" is the
Scottish form of lobster).
About the Recipe:
The waters of Scotland are renowned for their plentiful harvest and in happier times supported a thriving and vibrant fisheries industry all around the coast. Sadly today, the white-fish boats are suffering, but fortunately the crab and lobster fishing is a good as ever.
Every region has its own collection of recipes; this one comes from the Orkney Islands, seven miles north of the Scottish mainland, across the cold and fertile waters of the Pentland Firth. It blends the similar but subtly different tastes of the region’s finest shellfish into a mutually complimentary dish, suitable for any occasion.
Ingredients:
4 whole lobsters
1 ½ fl oz (45ml) of lemon juice
2 lb ( 900g) of crab meat
1 medium-sized leek
2 generous tablespoons of plain yoghurt
3 oz (90 g) of bread crumbs
2 whole eggs
2 teaspoons (10 ml) of lemon juice
Lea Perrins or Worcester sauce
Fresh parsley
Butter
Paprika
Method:
Making the Partan Stuffing:
Cut the crab meat into fine pieces and place in a dish.
Pour the lemon juice over the crab meat and leave this to one side for the
moment.
Break the eggs into a clean mixing bowl and beat together with the yoghurt.
When the mixture is smooth, add parsley and a dash of Worcester sauce.
Dice the leek finely and add this to the bowl, together with the bread crumbs.
Blend all the ingredients together, ensuring they are thoroughly mixed.
Add the crab meat and any remaining lemon juice, folding it evenly into the
mixture.
Place in the refrigerator while you start the preparation of the lobsters.
Preparing the Lobsters:
Preheat the oven to 400oF / 200oC / Gas Mark 6.
Split each of the lobsters open lengthwise along their backs and carefully
remove the stomach bag, grey gills and intestine.
Crack the claws and remove the flesh. Put it to one side for the moment.
Spoon in the crab stuffing.
Place the lobsters in a large, roasting pan or oven-proof dish.
Lay the claw meat along the back of the lobster and brush generously with
butter.
Sprinkle with paprika and add a dash of lemon juice.
Place in the top half of the oven and allow to bake for 15 minutes.
Drizzle with melted butter from the pan and serve with lemon wedges.
Serves 4
With Scallops
(Moray Firth)
About the Recipe:
The Moray coast was known to the ancient Gaels as “the land at the bend in the Ocean” and in many ways this nicely sums the place up. On a latitude around 50 miles north of Moscow and nearer to Stavanger than Sheffield, the productive seas around Scotland’s north eastern corner teem with all manner of shellfish. This recipe combines two of its finest in a rich and creamy dish.
Ingredients:
4 Lobsters
8 - 10 Scallops
4 fl oz (120ml) of dry white wine
¼ pint (145ml) of water
1 oz (30g) of flour
4 fl oz (120 ml) of single cream
2 oz (60g) of (Scottish) cheddar cheese
Butter
Ground Cumin
Seasoning
Lemon juice
Cucumber and Parsley to garnish
Method:
Preheat the oven to 375oF / 190oC / Gas Mark 5.
Wash the scallops thoroughly with several rinses of water and allow to soak
while staring the lobster preparation.
Split each lobsters open along the length of its back.
Carefully remove the gills, stomach bag and intestine.
Crack the claws and remove the flesh.
Put the claw flesh and part-prepared lobsters to one side for the moment.
Slice or quarter the scallops, place them in a pan and cover with the wine
and water.
Bring to the boil and then simmer for about 10 minutes, while you finish preparing
the lobsters.
Place the lobsters in a large, greased roasting pan or oven-proof dish and
brush generously with butter.
Lay the claw meat along the backs of the lobsters and brush again with butter.
Splash the tail meat with a dash of lemon juice, sprinkle with ground cumin
and add seasoning to taste.
Place in the top half of the oven. They will need about 15 - 20 minutes roasting,
so check on their progress regularly, while you work on the scallop accompaniment.
After they have been simmering for 10 minutes, strain the scallops into a
bowl, keeping both them and the cooking liquor for use later.
Melt about 1½ oz (45g) of butter in another pan and gently fry the
chopped shallot.
Add in the flour, stirring it in and cook for about a minute.
Pour in the liquor strained earlier and bring to the boil.
Gently simmer for 5 minutes, then remove from the heat.
Stir in the cream and add the cooked scallops, mixing well.
Heat thoroughly, but do not boil.
Pour the mixture into a lightly greased oven-proof dish and top with a sprinkling
of grated cheese.
Place under a hot grill until the cheese melts and bubbles.
Remove the nicely roasted lobsters from the oven, lightly drizzle with melted
butter and sprinkle with ground cumin.
Spoon the baked scallops and creamy sauce along their back and garnish with
cucumber slices and parsley before serving.
Serves 4
(Kingdom of Fife)
About the Recipe
The ancient Kingdom of Fife is today probably most closely associated with golf, having over 40 courses, including world famous home of the sport, St Andrews. The area’s rich, fertile soils and long tradition of coastal fishing are, however, less well known, despite their historical importance.
Before the eighteenth century, few fruits or vegetables were cultivated in Scotland, though the native gooseberries grew in abundance and so featured significantly in the national diet. In this recipe, they form the basis of a very flavoursome, but simple to prepare, sauce. The sharpness of the fruit is a perfect accompaniment to the taste of lobster and this quick and easy dish is ideal for lazy summer eating, partnered with a well-chilled, dry white wine.
Ingredients:
2 Lobsters
½ lb (225g) Fresh Gooseberries
1 oz (30 g) Sugar
Butter
Lemon Juice
Seasoning
Pinch ground nutmeg
Finely copped chives
Parsley
Method:
Boil the lobsters for approximately 15 minutes, to part cook them.
While the lobsters are boiling, thoroughly wash the gooseberries.
Place them in a pan together with ½ oz (15g) butter and cook to a soft
pulp.
Allow to them cool.
Carefully remove the lobsters from the water and put to one side.
Once the fruit is cool, carefully rub it through a sieve into a mixing bowl.
Stir in 1 oz (30 g) of sugar.
Add seasoning to taste, a splash of lemon juice a teaspoon of finely chopped
chives and a pinch of nutmeg.
Stir together until thoroughly mixed and put to one side.
Remove the lobster’s claws, crack them and take out the meat.
Split the lobsters down the back and remove the stomach, gills and intestines.
Place on a grill pan, brush with melted butter and splash with lemon juice.
Brush the claw flesh with butter, season and sprinkle with chopped parsley,
then place beside the lobsters.
Place under a hot grill for about 5 minutes.
Take the pan out of the grill and add a splash of lemon juice to each lobster
and claw meat.
Replace under the grill and cook for a further 4-5 minutes.
Serve with the gooseberry sauce, on a bed of fresh leaves.
Serves 4
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Everything You've Ever Wanted To Know About Lobster!
Lobster - it’s not just for broiling anymore! In addition to the traditional
bisque and newburg, how about marinara, Asian-style, florentine (with spinach
and white wine), stuffed, fra diavolo (with brandy and mustard), Americaine
(with tomatoes, garlic and brandy), as part of a cold salad, a warm stew,
a decadent club sandwich, a hot clambake or instead of the Canadian bacon
eggs benedict. In Australia, we’ve eaten lobster salad with grilled
pineapple and in Spain we enjoyed langosta con pollo (lobster and chicken
tossed with hazelnuts, tomatoes and cocoa). More ideas - soufflé, pate,
au gratin and poached in coconut milk. Got you thinking?
THE LOBSTER MARKET
First things first, though - we got to buy them before we think about how to prepare them. It will be an easy decision whether you are buying fresh or frozen - for fresh you either need a tank (lobsters can live about two days out of water, stored in the refrigerator packed in seaweed or damp paper, but that’s pushing it) or the ability to use them right away. Fresh lobster obviously comes in only one form - whole. This is an advantage if you make stock (the shells add a wonderful color and flavor) and if your menu allows you to use the all the lobster meat, the tomalley (the greenish-colored liver) and the coral (eggs found in the female).
Fresh lobster are classified by weight with the most popular being the quarters (1 ¼ pounds) and the selects (1 ½- 2 ¼ pounds). Jumbos are available at certain times of the year, but at 2 ½ pounds they may be cooked and not very flavorful. Rule of thumb for lobster calculations is a yield of ¼ pound of meat from a 1 pound whole lobster (explain that to the customers the next time they raise their eyebrows at the price).
LOBSTER DECISIONS
What type of lobster should you buy? The American lobster, also known as the Maine and the Northern is the one with the claws and is thought to have meat which is slightly sweeter and more tender than its cousin, the spiny lobster. The spiny lobster, also known as rock lobster or langouste, has no claws and tends to grow larger than the Northern. Availability will depend on season, harvest (although there are some lobster farms out there now) and your location.
Now is as good a time as any for a little lobster anatomy. Why do you have to be able to tell a girl lobster from a boy lobster? Because customers may request a female lobster, as it contains the flavorful coral. Look at the small legs (called swimmerets) under the lobster’s tail. If they are soft and flexible, then congratulations, it’s a girl! If the swimmerets are hard and inflexible, you’ve got the male of the species. This, of course, only works with live, whole lobsters (just thought we’d mention it).
If fresh lobster is not on the horizon, then chose frozen raw or cooked lobster meat - very versatile, easy to keep on hand. You can purchase frozen shell on or shell off whole tails, claws and lobster meat. Handle this as you would any frozen product - use FIFO (first in, first out rotation), ensure that the lobster is held at the correct temperature, and thawed quickly (under refrigeration). Canned lobster is also available and can be used as an ingredient in sauces, soups and fillings (as in seafood crepes or omelets).
LOBSTER PREP 101
To boil your fresh lobster, be sure to use a stock pot or kettle deep enough to cover; allow 1 quart of water for each pound of lobster. You can use seasonings, such as bay leaf, parsley stems, onion, pepper, cayenne, Old Bay seasoning and wine and vinegar to flavor the cooking liquid, which should be simmered for five minutes before cooking the lobster. Lobster can get tough so plan on boiling for only 5 minutes per pound. Remove from the water and shock it (submerge quickly in ice water to stop residual cooking) or serve immediately. If serving live lobster, you may want to remove the tomalley and mix it with toasted bread crumbs and seasonings and then replace it in the shell for service.
Before broiling either a fresh or frozen lobster, you may want to marinate it for at least an hour before cooking, as lobsters are relatively fat-free and can easily dry out. Marinate in wine, stock or court bouillon. Be prepared to baste with oil , stock or butter while broiling the lobster and serve as soon as it is removed from the heat.
Cooked lobster meat can be simmered in a soup or a sauce and can be used in sautéing (lobster stir-fry!), baking and stewing. If being used in a salad, frozen cooked lobster meat can be thawed in the frig and put right into the salad.
PUTTING IT ON THE TABLE
Okay - now that we’ve done the technical stuff, let’s talk about menu ideas.
Breakfast - it’s the most important meal of the day, isn’t it? So, how about a lobster and oyster- stuffed omelet, scrambled eggs with lobster and lobster sauce, lobster Florentine (poached lobster meat served on a bed of spinach atop a toasted crumpet or English muffin) or lobster and eggs (offer 2 ounces of sautéed lobster with eggs served prepared to the customer’s preference. A little high end, you say? Maybe so, and the restaurants we know that have added these items to their weekend and holiday menus are reaping the rewards of thinking that way!
Onto lunch - soup and sandwich. Offer the traditional lobster bisque or go for a lobster and corn chowder or a puree of sweet potato (flavored with ginger, leeks and garlic and using lobster stock) soup, with each bowl garnished with 2 ounces of lobster meat. A broiled lobster sandwich is fun and a lobster club is truly decadent. Purchase (or make yourself if you have the time) ravioli, cappelletti or tortellini stuffed with lobster, toss with your favorite sauce and you have a signature lobster lunch. Wolfgang Puck has his signature smoked duck pizza - make yours a broiled lobster pizza or calzone!
Dinner is the hour to allow your lobster to shine. Go with a simple, classic broiled lobster (be sure to season the tomalley) or steamed lobster tail. A lobster, shrimp and scallop newburg (the traditional sauce consists of heavy cream, sherry and a bit of lemon zest, cayenne, oregano and butter) served with pasta is a beautiful dish, as is lobster marinara (steamed lobster served with a garlic and wine-infused tomato sauce). Give your lobster an Asian influence by wok-cooking lobster meat in peanut oil with garlic, ginger, soy sauce and lotus root or Creole it with bay leaf, peppercorns, cayenne, Tabasco and tomatoes. Sauté lobster meat with prosciutto, curry it with coconut milk, cumin and turmeric or even form it into cakes flavored with dry mustard, onion and Worcestershire sauce.
For both lunch and dinner offer to replace the shrimp in the cocktail with lobster meat. Lobster salads (how about a lobster Caesar or a lobster Cobb) can go very high end with sautéed fresh lobster or a little less high end with canned lobster meat.
We think you get the idea. Everybody loves lobster and it can be very versatile if handled correctly. So give them what they want!
Nancy Berkoff, RD, EdD, CCE
Now Click Here To Read Our Great Free Lobster Recipes!
or check out some of the links in our massive lobster information directory.
This directory is created by lobster lovers around the world. How? Well we have listed the top most searched for lobster terms and here you will find over 900 pages with links to lobster sites and information.
Each of the main sections below will take you to an listings page with all the most popular search terms listed in alphabetical order, and you will find information on each one of those pages related to that exact search.
Check out these great Lobster Recipes from LobsterDeals.com. Try one of these
tasty recipes for your next meal including cheesy grilled lobster tails recipes,
pork and lobster
egg rolls florentine and many more.
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Lobster Tails with Chive Butter
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Calorie-Reduced Lobster Newburg
Puff Pastry Shells with Brie and Lobster Cream
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Lobster Salad
Lobster Rolls
Grilled Lobster Tails
Baked Stuffed Lobster Tails
Baked Stuffed Lobster
Grilled Lobster
Steamed Whole Lobster
As simple as it is, it is still the most popular!
Fill a large steamer or deep cooking pot with water to a depth of about 2 inches. Bring to a rapid boil. Place the fresh Hardshell Lobster on a steamer rack and cover. Return to a boil and steam for about 18-20 minutes or until cooked.
Crack and clean your Hardshell Lobster and enjoy the world's best lobster meat on its own (dipped in melted butter... mmm mmmm) or in your favorite lobster or seafood recipe!
Cooking Test
Lobster meat should be pure white, opaque and elastic. Walking legs will pull
out easily from the body. Tomalley will be green and firm. Roe will be bright
red and firm. If it is black and oily the lobster is undercooked.
Thaw lobster tails, they will be more tender than those cooked frozen. Insert point of kitchen shears between meat and hard shell on back. Clip shell down center, leaving fan tail intact. Do not remove underside membrane. Gently open shell, separating it from the meat. Lift raw tail meat through split shell. Arrange lobster tails, membrane side up in shallow pan with a small amount of water in bottom of pan to prevent drying.
Broil 4 inches from heat regardless of size. Turn, brush with melted butter and broil according to chart. The same method can be used for outdoor grilling, except place directly on well greased grill rack, cook membrane side first, turn, baste, & cook according to chart.
Boiling Lobster Tails
Drop lobster tail, thawed, into large kettle of boiling water with 1 tsp.
salt for each quart
of water. When water reboils, lower heat and begin timing.
Time Table For Broiling & Boiling Lobster Tails (in minutes)
Weight 1 - 3 oz. 4 - 6 oz 10 -12 oz 14 -16 oz
Broiling 3 - 4 min 5 - 6 min 8 -10 min 12 -15 min
Boiling 3 - 5 min 5 - 7 min 10 - 12 min 15 - 20 min
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Spirited lobster and eastern vegetables
2 cups cooked lobster meat, sliced (500g)
2 tbsp. oil (30 mL)
1 small clove garlic, minced
2 tbsp. rum (30 mL)
1/2 cup chicken broth (125 mL)
1 cup bean sprouts (250 mL) 1
1 cup water chestnuts, sliced (250 mL)
1 cup broccoli (250 mL)
1 1/2 cups coarsely cut chinese cabbage (375 mL)
salt and pepper
1 egg, beaten
In a skillet heat the oil, the lobster meat and the garlic. Cook briefly. Add the rum, broth and vegetables. Simmer uncovered 5 minutes. Season with the salt and pepper. Add a little of the hot sauce to the lightly beaten egg. Stir the egg mixture into the remainder of the sauce. Do not let boil. Serve with rice. Serves 5.
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1/4 cup margarine or butter
1 1/2 tablespoons flour
1 lb. (2 cups) cooked Nova Scotia LOBSTER meat, cut into chunks
1/2 teaspoon salt Dash paprika
1/4 cup dry sherry or dry white wine 2
2 egg yolks, slightly beaten
1 1/2 cups light cream
In a medium saucepan or top of double boiler, melt butter. Stir in flour and let cook 1 minute. Add LOBSTER, salt, paprika and sherry. In a small bowl, combine beaten egg yolks and cream, gradually add to lobster mixture and blend well. Cook over very low heat or hot water until thickened, stirring frequently. Don't overcook. Serve over toast points or patty shells. Serves four.
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Meat from 2 cooked Lobster
2 cups baby corn on the cob, precooked (500ml)
1 large yellow bell pepper, cut in strips
2 cups fresh Chinese green beans, cut in small pieces (500ml)
1/4 cup onion, diced (60ml)
Bring medium saucepan of salted water to boil. Add green beans and cook till just done, about 2 minutes. Drain and transfer to bowl of ice water and cool. Drain beans and corn and place in large bowl with pepper and onion.
Prepare dressing and let stand for 1 hour. Separate lobster meat, slicing tail into rounds and removing cartilage from claws. Divide meat between four plates and place on bed of lettuce or Belgian endive. Try using whole claws to garnish each serving.
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3 tbsp tarragon vinegar (45 ml)
1 tbsp cracked black pepper (15 ml)
1 1/2 tbsp coarse-grained mustard (20 ml)
1 tbsp honey (15 ml) 3/4 cup vegetable oil (180 ml)
3 tbsp fresh tarragon, chopped (45ml) or 2 tsp/10ml dried tarragon crumbled
Bring vinegar and pepper to simmer in small heavy pan. Whisk in mustard and honey. Gradually whisk in oil. Remove from heat and mix in tarragon. Put half of dressing over vegetables and let stand at room temperature for one hour.
Serves 4.
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Spiced lobster adds new excitement to an old favorite
2 cups cooked lobster meat (500 ml)
2 tomatoes, chopped 1/4 cup green pepper, chopped (50 ml)
1/2 cup cereal cream or blend (125 ml)
1/2 tsp. ground cumin (2 ml)
1/4 tsp. ground allspice (1 ml)
1/8 tsp. ground red pepper (0.5 ml)
2 cups unsalted cracker crumbs (500 ml)
1/3 cup margarine, melted (75 ml)
Mix lobster, tomatoes and green pepper. Arrange in an oblong 11" x 7" (2.5L) dish. Blend spices and cream. Pour 1/4 cup (50ml) of spiced cream over lobster mixture. Mix crumbs and melted margarine. Sprinkle over lobster combination. Pour remaining cream over crumbs. Cook uncovered for 30 minutes at 375 degrees F (190 degrees C). Garnish with limes and nachoes. Serve with rice and salad.
Serves 4-6.
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1/4 cup butter
Meat from 1 or 2 Fresh Nova Scotia Hardshell Lobster
In a large saucepan, heat butter until foamy. Add lobster meat and cook until pink. Remove meat from pan and set aside.
1 onion, finely chopped
1/4 tsp. pepper
2 cups boiling water
2 cups chopped raw potatoes
1 tsp. salt
1/2 tsp. salt
2 cups milk
Add onions to remaining butter in pan and cook until transparent. Stir in water, 1 tsp. salt and potatoes. Bring to a boil, cover and simmer for about 5 minutes or until potatoes are tender. Stir in lobster, milk, 1/2 tsp. salt and pepper. Heat thoroughly, but do not boil. Pour into individual serving bowls.
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1 cup cooked lobster meat, cut into bite-sized cubes
3 tablespoons butter
2 tablespoons shallots, finely chopped
1 tablespoon paprika
1 tablespoon flour
1 cup milk
1/2 cup heavy cream
salt to taste, if desired
freshly ground black pepper
1 tablespoon Madeira wine
1 egg yolk
pinch of cayenne pepper
8 crêpes
Melt 2 tablespoons of the butter in a saucepan and add the shallots and paprika.
Cook briefly, stirring. Sprinkle with flour, stirring with a wire whisk.
Add the milk, stirring rapidly with the whisk. Add the cream and any liquid that accumulated from cutting up the lobster. Add salt and pepper to taste.
Add the Madeira and egg yolk, stirring rapidly with the whisk. Stir in the cayenne pepper.
Melt the remaining tablespoon of butter and add the cubed lobster, shaking the skillet and stirring just until the lobster pieces are heated through.
Put the cream and egg sauce through a strainer. Pour half of the sauce over the lobster pieces and stir to blend. Use equal, small portions of the sauce with lobster pieces to fill each of 8 crêpes. About 2 tablespoons of filling will suffice for each crêpe. Fold the crêpe over. Spoon the remaining sauce without the lobster meat over the filled crêpes.
Basic Crêpes (makes 5 to 6)
1/2 cup flour
salt, if desired
1/2 cup plus 2 tablespoons milk
2 tablespoons butter
Put the egg, flour, and salt into a mixing bowl and start beating and blending with a wire whisk. Add the milk, stirring.
Melt 1 tablespoon of the butter in a 7- or 8-inch pan. When it is melted, pour the butter into the crêpe batter.
Line a mixing bowl with a sieve and pour the batter into the sieve. Strain the batter, pushing any solids through with a rubber spatula.
Melt the remaining tablespoon of butter and use this to brush the pan each time, or as necessary, before making a crêpe.
Brush the pan lightly and place it on the stove. When the pan is hot but not burning, add 2 tablespoons of the batter and swirl it around neatly to completely cover the bottom of the pan. Cook over moderately high heat for 30 to 40 seconds, or until lightly browned on the bottom. Turn the crêpe and cook the second side for about 15 seconds. Turn the crêpe out onto a sheet of waxed paper.
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For each cocktail, allow:
1/4 cup lobster meat, cut in pieces
2 tablespoons tomato catsup
2 tablespoons sherry
1 tablespoon lemon juice
4 drops Worcestershire sauce
salt to taste
chives, chopped
Mix well and chill. Serve in cocktail glasses, sprinkled with chopped chives.
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1 large onion, diced
3 tablespoons butter
4 large potatoes, diced
1/2 cup water
2 to 3 cups cooked lobster meat
4 cups whole milk
salt and pepper to taste
Saute onion in butter until soft.
Add potato with about 1/2 cup water. Then boil gently until tender or about 10 minutes.
Add lobster pieces and milk and heat thoroughly, but do not boil. Use part cream, if desired.
Serve with hot rolls and green salad.
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1 live lobster, about 1 to 11/2 pounds
3 ounces (about 1/2 cup) Ritz cracker crumbs
1 tablespoon Parmesan cheese, grated
1/2 stick butter, melted
1 ounce scallops
2 ounces shrimp
3 ounces haddock
Recipe is for stuffing one lobster. Multiply ingredient amounts by number of lobsters.
Preheat oven to 450F.
Split live lobsters with a sharp, pointed knife from head to tail. Open flat and remove intestinal vein, stomach, and tomalley. If desired, save tomalley to add to stuffing. Crack claws, remove meat, and cut into pieces.
Moisten crumbs with butter and egg. Then add Parmesan cheese, tomalley and fresh raw seafood. Spread stuffing mixture generously in cavity, and split tail.
Place on cookie sheet and bake for 20 minutes.
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Build a fireplace by piling up cinder blocks 2 rows high to form the base. Place an iron on top to make a table. Sometimes we flatten an old fuel tank for the iron. The size depends on the number of people. For 30 to 100 people, you need an iron that is approximately 4'x6'.
Place a layer of seaweed, at least 6 inches thick, on top of the iron.
Put eggs in cardboard (not styrofoam) cartons with holes poked in the bottom and place them on top of the seaweed in the center.
Place potatoes (that have been cleaned and wrapped in foil) and onions (peeled and wrapped in foil) on top of the eggs.
Place corn (partially husked and some silk removed) on top of potatoes, onions, and eggs.
Using untarred roofing paper, cover the back of the bake and hold in place with rocks or bricks. Have someone hold the paper up in the front while lobsters and clams are added.
Mound the lobsters on top of the corn. Then, mound the clams on top of the lobsters. The juice from the clams and lobsters cooks the potatoes, onions, and corn.
Lower the paper attached at the back over the clams. Add another sheet of paper to cover the front and one more length of paper to cover the seam.
Cover the whole bake with at least 6 inches of fresh seaweed.
Light the fire and cook 45 to 60 minutes. A good way to tell if everything is done is when the juice stops running off the iron.
When "picking the bake," watch out because everything will be very hot.
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Rock lobster tails are stuffed with a basil-and havarti mixture and grilled
or broiled to perfection.
Unlike Maine lobsters, which have large, meaty claws, rock or "spiny"
lobsters have most of their
meat in their tail.
Ingredients
• 4 medium fresh or frozen rock lobster tails (5 ounces each)
• 3 tablespoons margarine or butter
• 3 to 4 green onions, sliced (1/2 cup)
• 1 clove garlic, minced
• 1-1/2 cups soft bread crumbs (2 slices)
• 3/4 cup shredded creamy havarti cheese (3 ounces)
• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 2 tablespoons margarine or butter, melted
Directions
1. Thaw lobster tails, if frozen.
2. Rinse lobster tails; pat dry with paper towels. To butterfly tails, use
kitchen shears or a sharp heavy knife to cut lengthwise through centers of
hard top shells and meat. Cut to, but not through, the bottom shells. Using
fingers, spread meat apart slightly.
3. For stuffing, in a medium skillet melt the 3 tablespoons margarine or butter.
Add green onion and garlic. Cook for 1 minute; remove skillet from heat. Stir
in bread crumbs. Stir in cheese and basil; toss to mix. Spoon stuffing into
slits in lobster tails.
4. In a grill with a cover arrange medium-hot coals around edges; place a
drip pan in center of grill. Test for medium heat over the drip pan. Place
lobster tails over drip pan, stuffing side up. Cover and grill for 25 to 30
minutes or until lobster meat is opaque. Drizzle lobster tails with 2 tablespoons
melted margarine or butter. Makes 4 servings.
Broiler Method: Prepare lobster and stuffing as directed above, except do
not stuff lobster tails. Place unstuffed lobster tails on the unheated rack
of a broiler pan. Broil lobster 4 to 6 inches from the heat for 10 to 11 minutes
or until meat is opaque. Spoon stuffing into slits in lobster tails. Broil
for 1 to 2 minutes more or until stuffing is light brown and heated through.
Continue as directed.
Nutritional Information
Nutritional facts per serving
calories: 355, total fat: 24g, saturated fat: 3g, cholesterol: 91mg, sodium:
704mg, carbohydrate: 11g, protein: 25g
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Is there anything lovelier than a lobster tail cradled in its coral-colored
shell and served with melted
butter? Here's proof-positive that the best things in life really are the
simplest. Try this easy lobster
recipe.
Ingredients
• 4 5-ounce fresh or frozen rock lobster tails
• 1/3 cup butter
• 2 tablespoons snipped fresh chives
• 1 teaspoon finely shredded lemon peel
• Lemon wedges (optional)
Directions
1. Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels. Butterfly
tails by using kitchen shears or a sharp knife to cut lengthwise through centers
of hard top shells and meat, cutting to, but not through, bottoms of shells.
Press shell halves of tails apart with your fingers.
2. For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives
and lemon peel. Remove 2 tablespoons of the sauce; set the remaining sauce
aside.
3. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium.
Brush lobster meat with some of the 2 tablespoons sauce. Place lobster, meat
sides down, on the grill rack directly over heat. Cover and grill for 6 minutes.
Turn lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill
for 6 to 8 minutes more or until lobster meat is opaque.
4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small
bowls for dipping and serve with lobster. If desired, serve with lemon wedges.
Makes 4 servings.
To grill lobster on a charcoal grill, prepare as above except cook tails directly
over medium coals for 6 minutes. Turn; brush with remaining sauce and cook
6 to 8 minutes more or until lobster meat is opaque.
Nutritional Information
Nutritional facts per serving
calories: 214, total fat: 17g, saturated fat: 10g, cholesterol: 118mg, sodium:
395mg, carbohydrate: 1g, fiber: 0g, protein: 15g, vitamin A: 17%, vitamin
C: 3%, calcium: 4%, iron: 1%
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Serve this elegant entree for a light supper or try this lobster recipe
as an appetizer. Either way, it
is sure to please.
Ingredients
• 6 cups water
• 1-1/2 teaspoons salt
• 2 fresh or frozen medium rock lobster tails (about 5 ounces each)
• 2 tablespoons light mayonnaise dressing or salad dressing
• 2 tablespoons dairy sour cream
• 1 tablespoon snipped fresh parsley
• 1 teaspoon lime juice
• 1/2 teaspoon curry powder
• Dash bottled hot pepper sauce
Directions
In a large saucepan bring water and salt to boiling. Add lobster tails. Return
to boiling; reduce heat. Simmer, uncovered, for 6 to 10 minutes or until lobster
shells turn bright red and meat is tender. Drain. Cover and chill at least
2 hours or up to 24 hours.
For sauce, in a small mixing bowl stir together mayonnaise or salad dressing,
sour cream, parsley, lime juice, curry powder, and hot pepper sauce. Cover
and chill at least 2 hours or up to 24 hours.
To serve, place one lobster tail, shell side down, on each serving plate.
With scissors, cut the lobster lengthwise. Serve with the sauce. Makes 2 servings.
Nutritional Information
Nutritional facts per serving
calories: 149, total fat: 8g, cholesterol: 64mg, sodium: 364mg, carbohydrate:
3g, protein: 15g
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Milk replaces cream in this lightened version of an easy-to-fix classic
lobster recipe. Serve it for a
special brunch with friends or a romantic brunch for two.
Ingredients
• 1 12-ounce can evaporated skim milk (1-1/2 cups)
• 2 teaspoons cornstarch
• Dash ground red pepper
• 1/2 cup frozen peas (loosely packed)
• 1 egg yolk
• 1 8-ounce package frozen, lobster-flavored, salad-style fish, thawed
• 3 tablespoons Madeira, dry sherry, or milk
• 2 teaspoons lemon juice
• 1 package (4) refrigerated crescent rolls, baked
Directions
In a saucepan combine milk, cornstarch, and ground red pepper. Stir in peas.
Cook and stir over medium heat until bubbly. Cook and stir 1 minute more.
Gradually stir half of milk mixture into the egg yolk; return egg mixture
to pan. Cook and stir until bubbly. Reduce heat. Cook 2 minutes more. Add
fish. Stir in Madeira, sherry, or milk and lemon juice; heat through. If necessary,
thin with a little milk. Spoon over rolls (use 3 rolls, 3 servings-can be
served as a whole or on individual plates). Sprinkle with snipped chives,
if desired. Makes 3 servings.
Nutritional Information
Nutritional facts per serving
calories: 332, total fat: 9g, cholesterol: 98mg, sodium: 490mg, carbohydrate:
34g, fiber: 2g, protein: 24g
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Fill egg rolls with pork, lobster, and vegetables and fry in a wok, saucepan, skillet, or deep-fat fryer.
Ingredients
• 1/2 cup plum preserves
• 2 tablespoons white wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 beaten egg
• 1 6-ounce can lobster, drained, cartilage removed, and finely chopped
• 3/4 cup finely chopped cooked pork
• 1/2 of a 10-ounce package frozen chopped spinach, thawed and well
drained
• 1/4 cup finely chopped water chestnuts
• 1/2 teaspoon garlic salt
• 8 packaged egg roll wrappers
• Cooking oil or shortening for deep-fat frying
Directions
1. For plum sauce, combine preserves, white wine vinegar, soy sauce, cornstarch,
garlic powder, and ginger in a small saucepan. Cook and stir until thickened
and bubbly. Cook and stir 2 minutes more. Remove from heat and cool slightly.
Cover and chill.
2. Combine egg, lobster, pork, spinach, water chestnuts, and barlic in a bowl.
3. To wrap an egg roll, place the egg roll wrapper with a point toward you.
Spoon 1/4 filling diagonally on the wrapper, just below the center. Fold the
bottom point over filling; tuck it under filling. Fold the right and left
corners over the filling to form an envelope shape. Roll the egg roll toward
the remaining corner. Moisten the top point with water and press firmly to
seal.
4. Heat 1-1/2 inches shortening or oil in a 3-quart saucepan or deep-fat fryer
to 365 degrees F. Fry egg rolls, two or three at a time, for 2 to 4 minutes
or until golden brown. Carefully remove and drain on a baking sheet lined
with paper towels. Keep egg rolls warm in a 200 degree F oven while frying
remaining rolls. Serve with Plum Sauce. Makes 8 appetizer servings.
Nutritional Information
Nutritional facts per serving
calories: 372, total fat: 21g, saturated fat: 5g, cholesterol: 65mg, sodium:
706mg, carbohydrate: 35g, fiber: 0g, protein: 13g, vitamin A: 10%, iron: 13%
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One fresh or frozen lobster tail weighing 10 to 12 ounces yields just the
right amount of cooked
meat for this richly sauced pasta dish.
Ingredients
• 8 ounces fettuccine
• 1 cup asparagus, cut into 1-inch pieces or broccoli flowerets
• 1 cup sliced fresh mushrooms
• 2 tablespoons margarine or butter
• 6 ounces cooked lobster meat, cut into bite-size pieces (about 1-1/4
cups)
• 2/3 cup half-and-half or light cream
• 3/4 cup shredded Parmesan cheese (3 ounces)
• 1/8 teaspoon coarsely ground black pepper
• Dash ground nutmeg
• Coarsely ground black pepper (optional)
• Breadsticks (optional)
Directions
Cook fettuccine according to package directions; drain. Set aside.
Meanwhile, in a large skillet cook asparagus or broccoli and mushrooms in
margarine or butter for 5 minutes or until just tender. Add lobster and half-and-half
or light cream; heat through.
Add cooked fettuccine to the skillet. Then add Parmesan cheese, 1/8 teaspoon
pepper, and nutmeg. Toss until pasta is coated. If necessary, cook for 2 to
3 minutes until sauce is desired consistency. Serve immediately. Sprinkle
with additional pepper and serve with breadsticks, if desired. Makes 4 servings.
Nutritional Information
Nutritional facts per serving
calories: 468, total fat: 18g, saturated fat: 8g, cholesterol: 60mg, sodium:
597mg, carbohydrate: 50g, protein: 26g
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Impress dinner guests with this easy-to-fix classic. Everyone will love
the flavor that goes along with
this lobster recipe that is also reduced in calories and fat.
Ingredients
• 2 teaspoons margarine
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 cups milk
• 1 beaten egg
• 8 ounces cubed fresh or frozen cooked lobster or frozen lobster-flavored,
tail-shape fish pieces, thawed and chopped
• 1 tablespoon dry sherry
• Dash ground red pepper
• Dash white or black pepper
• 2 English muffins, split and toasted
Directions
In a medium saucepan melt margarine. Stir in flour and salt. Add milk all
at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute
more.
Stir about half of the hot mixture into the beaten egg. Return all to saucepan.
Cook and stir mixture until thickened, but do not boil.
Stir in lobster, dry sherry, ground red pepper, and white or black pepper.
Heat through. Serve over English muffin halves. Makes 4 serving.
Nutritional Information
Nutritional facts per serving
calories: 225, total fat: 5g, cholesterol: 116mg, sodium: 435mg, carbohydrate:
23g, protein: 20g
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This divinely rich and creamy sauce makes this an opulent dish for a party
or to serve as the
first course at a dinner for special guests. It can be prepared in minutes.
Ingredients
• 2 10-ounce packages frozen pastry shells (12 total)
• 2 tablespoons butter (no substitutes)
• 1 small red onion, finely chopped (about 1/3 cup)
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground red pepper
• 1-1/4 cups half-and-half or light cream
• 1/2 cup dry white wine or champagne
• 6 ounces Brie cheese, rind removed, cut up
• 8 ounces fresh or frozen lobster or crabmeat, cut into chunks (about
1-1/2 cups)
• Green peppercorns in brine, drained; capers, drained; halved dried
figs; or chopped smoked almonds (optional)
Directions
1. Thaw and bake pastry shells according to package directions.
2. Meanwhile, melt the butter in a medium saucepan. Add onion and garlic;
cook and stir over medium heat for 5 minutes or until tender. Stir in flour
and ground red pepper. Stir in half-and-half or light cream and wine or champagne.
(Mixture may appear curdled, but will become smooth as it cooks.) Cook and
stir until thickened and bubbly; cook and stir 1 minute more. Add Brie, stirring
until melted. Add lobster or crabmeat; heat through.
3. Spoon into baked pastry shells. Garnish with peppercorns, capers, figs,
or almonds as desired. Makes 12 appetizer servings.
Nutritional Information
Nutritional facts per serving
calories: 324, total fat: 23g, saturated fat: 5g, cholesterol: 37mg, sodium:
341mg, carbohydrate: 20g, fiber: 0g, protein: 9g
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A great way to use the leftover lobster meat after a clambake. This recipe
was my first-ever entry
to a contest and won first prize in the Lobster Festival cooking contest for
this year.(August 2000)
Ingredients:
1/2 lb lobster meat
1/2 stick butter
1/4 cup olive oil
1 TBSP red pepper oil or crushed red
pepper to taste
1/4 cup dry white wine
2 TBSP Worcestershire sauce
1 TBSP Dijon mustard
1 tsp Hungarian paprika
16 cloves minced garlic
1 TBSP lemon juice
Instructions:
Melt butter over med low heat. Brown garlic slightly. Add oils (or crushed
red pepper), worcestershire sauce, wine and paprika.Whisk in mustard. Simmer
five minutes. (This can be prepared ahead of time.) Bring lobster meat to
room temperature. Just before adding meat to sauce, add the lemon juice. Heat
lobster through and serve over yellow rice.
Notes:
Lobster meat can be easily overcooked and become tough. Bringing it to room
temperature will reduce the time required to heat it through.
This recipe can also be made with shrimp.
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Serves 4
1 pound fresh Maine lobster meat
1 head romaine lettuce
1 cup finely chopped scallions
2 tablespoons chopped basil
1 tablespoon Dijon mustard
¼ cup white wine vinegar
2 tablespoons finely chopped shallots
salt and freshly ground pepper to taste
1 hard-cooked egg, finely chopped
1 cup soybean oil
Wash, core and drain lettuce. Cut the head into quarters lengthwise and slice
into very thin shreds.
Put the lettuce in a salad bowl. Arrange the lobster meat on the lettuce and
scatter with scallions and basil.
In a small bowl, mix the mustard, vinegar, shallots, salt and pepper, and
egg. Add the oil gradually until blended.
Toss the salad with the dressing, or serve the dressing separately.
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Serves 2
2 live Maine lobsters, 1 ½ pounds each
5 tablespoons unsalted butter, melted
½ cup seasoned breadcrumbs
1 teaspoon grated lemon zest
¼ cup chopped fresh parsley
1 teaspoon chopped fresh thyme
lemon wedges
Put the lobster on its back, and hold firmly with one hand. Insert a sharp,
heavy knife into the lobster where the head meets the body, and quickly slice
through the entire length of the body and tail. Spread the lobster open. With
your fingers, remove and discard the food sac near the head. Remove and reserve
the tomalley and eggs, if present. Remove and discard the vein that runs down
the middle of the tail. Rinse the lobster under cold running water.
Stir half of the butter, breadcrumbs, lemon zest, parsley, and thyme into
the tomalley and eggs, mashing lightly until smooth. Set aside.
Arrange the lobsters belly side up on a baking sheet. Broil for 2 minutes.
Brush with the remaining butter and broil until the meat is opaque and the
shells are red, about 1 ½ minutes. Sprinkle the crumb mixture in the
cavities, and broil until golden. The tips of the shells will char.
Serve immediately. Garnish with lemon wedges.
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Serves 2
2 live Maine lobsters, 1 ½ pounds each
soybean oil for brushing
salt and freshly ground pepper
4 tablespoons garlic butter, melted
lemon wedges
Put the lobster on its back, and hold firmly with one hand. Insert a sharp,
heavy knife into the lobster where the head meets the body, and quickly slice
through the entire length of the body and tail. Spread the lobster open. Remove
the food sac and the vein that runs down the middle of the tail. Crack the
claws.
Season the lobster with salt and pepper. Brush the cracked claws, tail and
crevices with garlic butter. Brush the shell with oil, and place the lobster,
shell side down, over the grill. Cook 5 minutes or until the lobster meat
is firm and white, basting with garlic butter after 2 minutes. Serve with
lemon wedges and garlic butter.
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Serves 4
1 pound fresh Maine lobster meat
4 tablespoons unsalted butter
¼ cup sherry
1 cup heavy cream
3 egg yolks
salt and freshly ground black pepper
Break apart the lobster meat into large pieces with your hands, and lightly
sauté in butter over low heat for 5 minutes.
Mix the egg yolks and heavy cream together, and heat in the upper part of
a double boiler, stirring constantly until the mixture coats a spoon. Stir
in the sherry. Add the lobster meat and heat through.
Serve over rice, pastry shells, or toast points.
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Serves 2
2 live Maine lobsters, 1½ pounds
¼ pound unsalted butter, melted
1 medium onion, finely chopped
2 sprigs fresh chopped Italian parsley
¼ pound raw Maine shrimp
salt and freshly ground pepper
½ sleeve Ritz crackers, crumbled
Sauté the onion in half of the butter until soft but not browned.
Stir in the parsley and shrimp and cook for 1 minute. Remove from heat and
let cool slightly. Season with salt and freshly ground pepper.
Put the lobster on its back, and hold firmly with one hand. Insert a sharp,
heavy knife into the lobster where the head meets the body, and quickly slice
through the entire length of the body and tail. Spread the lobster open. With
your fingers, remove and discard the food sac near the head. Remove and reserve
the tomalley and eggs, if present. Remove and discard the vein that runs down
the middle of the tail. Crack the claws. Rinse the lobster under cold running
water.
Season the lobsters lightly with salt and freshly ground pepper.
If you want to use the tomalley and eggs, mix them into the seafood mixture.
Gently fold the crumbled crackers into the mixture.
Divide the mixture evenly between the two lobsters, spreading the stuffing
over the center so that the lobsters look whole again.
Brush the tail, stuffing, and cracked claws with the remaining melted butter.
Bake approximately 18 minutes in a 350-degree oven or until done.
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Serves 4
4 Maine lobster tails
¼ pound unsalted butter, melted
1 medium onion, finely chopped
2 sprigs fresh chopped Italian parsley
¼ pound raw Maine shrimp
salt and freshly ground pepper
½ sleeve Ritz crackers, crumbled
Sauté the onion in half of the butter until soft but not browned.
Stir in the parsley and shrimp and cook for 1 minute. Remove from heat and
let cool slightly. Season with salt and freshly ground pepper. Fold the crackers
into the mixture.
Butterfly the lobster tails by splitting the back with a sharp knife down
the center of the tail. Do not cut the tail all the way through. Discard the
vein.
Season the tails with salt and freshly ground pepper.
Divide the seafood mixture evenly among the tails and brush with the reserved
butter.
Bake approximately 18 minutes in a 350-degree oven or until done.
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Serves 8
8 Maine lobster tails, butterflied
olive oil
salt and freshly ground pepper
¼ pound butter, melted
lemon wedges
Brush the lobster tails with oil and season with salt and freshly ground
black pepper.
Place meat side down on preheated grill and grill 3 to 4 minutes or until
cooked through.
Remove from grill and brush with butter.
Serve immediately. Garnish with lemon wedges.
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Serves 4
1 pound fresh Maine lobster meat
4 hot dog rolls, with sides trimmed
melted butter
mayonnaise
paprika
Using your hands, pull apart lobster meat into bite-sized pieces. Put meat
in small bowl, and mix in enough mayonnaise to lightly bind meat together.
Melt butter in large skillet. When hot, lightly brown hot dog rolls on each
side.
Fill grilled rolls with a heaping portion of lobster meat. Sprinkle with paprika
and serve immediately.
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