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Ginger Roasted red lobster Tail
With Pineapple Salsa
Yield: 8 servings
This recipe works equally well with fresh or frozen red 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 red 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 red 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 red lobster.
Ribbon style means that you’ve snaked the red 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 red lobster
quickly to retain juices. Cook only until red lobster meat stops looking translucent.
Overcooked red 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 red lobster and salsa on bed of mixed greens and serve.
Braised red lobster Salad
Yield: 4 Servings
This is an elegant way to combine red lobster with salad greenery. Take advantage
of seasonal greens and fresh herbs to amplify the tastes in this recipe.
INGREDIENTS:
4 Maine red 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 red lobster, place each red lobster tail on a piece of foil large
enough to totally enwrap it. Melt butter on the stove or in the microwave. Brush
each red lobster tail liberally with butter, wrap, and allow to cook in a 375 degree
oven for 8 minutes or until red 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 red lobster thinly and divide onto plates or arrange on platter.
Top with vinegar, pepper and limejuice and serve immediately.
Note: red 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
red lobster with Farfalle
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 red 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 red 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
red lobster meat. Increase heat under frying pan to high and cook quickly, only
until the red lobster meat is tender, about 3 minutes. There will be a fair amount
of liquid in the pan.
2. When the red 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 red lobster.
* Peeling, seeding and finely chopping ripe tomatoes produces Tomato concasse.
Using on the “meat” of the tomato produces a pure tomato flavor.
red lobster Americaine
Ingredients:
1 and ½ pounds cooked red 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 red lobsters (enough to yield one and a
half pounds of red lobster meat) in salt water. Clean red lobsters, saving the shells
for later use. Coarsely chop red lobster meat and set aside. Note: you may be able
to buy pre-cooked red lobster meat in your local supermarket. If you choose to do
this, be sure that the cooked red lobster tail is curled - a sign that the red 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
red lobster meat to the vegetable mixture. Immediately add Cognac to the red 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 red lobster shells. If you’d prefer, you may also
use individual casserole dishes. Top red 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.
Spicy red lobster And Linguine
Ingredients:
Meat of four red 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 red lobsters in hot salted water. De-shell red lobsters and cut meat into coarsely
chopped pieces. Thoroughly clean red 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 red 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 red 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 red lobster sauce as indicated above,
then serve over a bed of greens. Serve Spicy red lobster Salad with a cool dressing,
such as Ranch or Blue Cheese.
Baked Stuffed red lobster Tails
Ingredients:
4 red 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 red lobster tails in half with a sharp knife,
still keeping them in the shell. Wash and clean red 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 red 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 red lobster tails.
Place red lobster tails on an un-greased cookie sheet and bake at 400 degrees for
twenty to thirty minutes, depending on the size of the red lobster tails.
Serve with lemon wedges and drawn melted butter. You may wish to use the red 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 red lobster.
For a tasty New England treat, try a Baked Stuffed Clambake: bake red lobster tails
as directed above, then serve over a pound of fresh steamed clams.
red lobster In Whiskey Cream
(Starter)
About the Recipe:
This red 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
red lobster starter.
Ingredients:
1 Medium Leek, chopped
10 oz (300 g) of red 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 red 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.
Hebridean red lobster
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 red 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 red 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 red lobster meat and put the red lobster shells to one side for
the moment.
Cut the red 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 red 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 red 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
Partan Stuffed Lapster
(Orkney Islands)
("Partan" is the Gaelic for crab and "lapster" is the Scottish
form of red 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
red 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 red 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 red lobsters.
Preparing the red lobsters:
Preheat the oven to 400oF / 200oC / Gas Mark 6.
Split each of the red 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 red lobsters in a large, roasting pan or oven-proof dish.
Lay the claw meat along the back of the red 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
Moray Roast red lobster
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 red 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 red lobster preparation.
Split each red 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 red 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 red lobsters.
Place the red 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 red 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 red 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
Grilled red lobster With Gooseberry Sauce
(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 red lobster and this quick and easy dish is ideal for lazy summer
eating, partnered with a well-chilled, dry white wine.
Ingredients:
2 red 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 red lobsters for approximately 15 minutes, to part cook them.
While the red 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 red 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 red lobster’s claws, crack them and take out the meat.
Split the red 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 red 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 red 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 red lobster!
red 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 red lobster salad with grilled pineapple
and in Spain we enjoyed langosta con pollo (red lobster and chicken tossed with
hazelnuts, tomatoes and cocoa). More ideas - soufflé, pate, au gratin
and poached in coconut milk. Got you thinking?
THE red 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 (red 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 red 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 red lobster meat, the tomalley (the greenish-colored liver) and the coral (eggs
found in the female).
Fresh red 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 red lobster calculations is
a yield of ¼ pound of meat from a 1 pound whole red lobster (explain that
to the customers the next time they raise their eyebrows at the price).
red lobster DECISIONS
What type of red lobster should you buy? The American red 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 red lobster.
The spiny red lobster, also known as rock red lobster or langouste, has no claws and
tends to grow larger than the Northern. Availability will depend on season,
harvest (although there are some red lobster farms out there now) and your location.
Now is as good a time as any for a little red lobster anatomy. Why do you have
to be able to tell a girl red lobster from a boy red lobster? Because customers may
request a female red lobster, as it contains the flavorful coral. Look at the small
legs (called swimmerets) under the red 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 red lobsters (just thought we’d mention it).
If fresh red lobster is not on the horizon, then chose frozen raw or cooked red lobster
meat - very versatile, easy to keep on hand. You can purchase frozen shell on
or shell off whole tails, claws and red lobster meat. Handle this as you would any
frozen product - use FIFO (first in, first out rotation), ensure that the red lobster
is held at the correct temperature, and thawed quickly (under refrigeration).
Canned red lobster is also available and can be used as an ingredient in sauces,
soups and fillings (as in seafood crepes or omelets).
red lobster PREP 101
To boil your fresh red lobster, be sure to use a stock pot or kettle deep enough
to cover; allow 1 quart of water for each pound of red 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 red lobster. red 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
red 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 red lobster, you may want to marinate
it for at least an hour before cooking, as red 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 red lobster and serve as
soon as it is removed from the heat.
Cooked red lobster meat can be simmered in a soup or a sauce and can be used in
sautéing (red lobster stir-fry!), baking and stewing. If being used in a
salad, frozen cooked red 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 red lobster and oyster- stuffed omelet, scrambled eggs with red lobster
and red lobster sauce, red lobster Florentine (poached red lobster meat served on a bed
of spinach atop a toasted crumpet or English muffin) or red lobster and eggs (offer
2 ounces of sautéed red 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 red lobster bisque or go
for a red lobster and corn chowder or a puree of sweet potato (flavored with ginger,
leeks and garlic and using red lobster stock) soup, with each bowl garnished with
2 ounces of red lobster meat. A broiled red lobster sandwich is fun and a red lobster club
is truly decadent. Purchase (or make yourself if you have the time) ravioli,
cappelletti or tortellini stuffed with red lobster, toss with your favorite sauce
and you have a signature red lobster lunch. Wolfgang Puck has his signature smoked
duck pizza - make yours a broiled red lobster pizza or calzone!
Dinner is the hour to allow your red lobster to shine. Go with a simple, classic
broiled red lobster (be sure to season the tomalley) or steamed red lobster tail. A
red 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 red lobster marinara (steamed red lobster served with
a garlic and wine-infused tomato sauce). Give your red lobster an Asian influence
by wok-cooking red 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 red 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
red lobster meat. red lobster salads (how about a red lobster Caesar or a red lobster Cobb)
can go very high end with sautéed fresh red lobster or a little less high
end with canned red lobster meat.
We think you get the idea. Everybody loves red 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 red lobster Recipes!
or check out some of the links in our massive red lobster information directory.
This directory is created by red lobster lovers around the world. How? Well we
have listed the top most searched for red lobster terms and here you will find over
900 pages with links to red 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.
red lobster Recipes
Check out these great red lobster Recipes from red lobsterDeals.com. Try one of these
tasty recipes for your next meal including cheesy grilled red lobster tails recipes,
pork and red lobster
egg rolls florentine and many more.
Steamed Whole red lobster
red lobster From the Orient
red lobsterNewburg
Summer red lobster Salad
red lobster Stew
red lobster Tarragon Dressing
red lobster Mexicana
Crêpes Filled with red lobster Newburg
red lobster Cocktail
"Grampy's" red lobster Chowder
Jasper's Baked Stuffed red lobster
Alley's Traditional red lobster Bake
Cheesy Grilled red lobster Tails
red lobster Tails with Chive Butter
red lobster with Curried Dressing
Atlantic red lobster Newburg
Pork and red lobster Egg Rolls Florentine
red lobster and Asparagus Alfredo
Calorie-Reduced red lobster Newburg
Puff Pastry Shells with Brie and red lobster Cream
red lobster Scampi
red lobster Salad
red lobster Rolls
Grilled red lobster Tails
Baked Stuffed red lobster Tails
Baked Stuffed red lobster
Grilled red lobster
Broiled red lobster
Steamed Whole red 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 red 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 red lobster and enjoy the world's best red lobster meat
on its own (dipped in melted butter... mmm mmmm) or in your favorite red lobster
or seafood recipe!
Cooking Test
red 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 red lobster is undercooked.
Basic Directions For red lobster Tails
Thaw red 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 red 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 red lobster Tails
Drop red 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 red 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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red lobster From the Orient
Spirited red lobster and eastern vegetables
2 cups cooked red 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 red 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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red lobster Newburg
1/4 cup margarine or butter
1 1/2 tablespoons flour
1 lb. (2 cups) cooked Nova Scotia red 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 red lobster, salt, paprika and sherry. In a small bowl, combine
beaten egg yolks and cream, gradually add to red 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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Summer red lobster Salad
Meat from 2 cooked red 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 red 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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red lobster Tarragon Dressing
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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red lobster Mexicana
Spiced red lobster adds new excitement to an old favorite
2 cups cooked red 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 red 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
red lobster mixture. Mix crumbs and melted margarine. Sprinkle over red 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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red lobster Stew
1/4 cup butter
Meat from 1 or 2 Fresh Nova Scotia Hardshell red lobster
In a large saucepan, heat butter until foamy. Add red 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 red lobster, milk, 1/2 tsp. salt and pepper.
Heat thoroughly, but do not boil. Pour into individual serving bowls.
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Crêpes Filled with red lobster Newburg
1 cup cooked red 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 red 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 red lobster, shaking
the skillet and stirring just until the red lobster pieces are heated through.
Put the cream and egg sauce through a strainer. Pour half of the sauce over
the red lobster pieces and stir to blend. Use equal, small portions of the sauce
with red 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 red 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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red lobster Cocktail
For each cocktail, allow:
1/4 cup red 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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"Grampy's" red lobster Chowder
1 large onion, diced
3 tablespoons butter
4 large potatoes, diced
1/2 cup water
2 to 3 cups cooked red 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 red 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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Jasper's Baked Stuffed Maine red lobster
1 live red 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 red lobster. Multiply ingredient amounts by number of
red lobsters.
Preheat oven to 450F.
Split live red 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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Alley's Traditional Maine red lobster Bake
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 red lobsters
and clams are added.
Mound the red lobsters on top of the corn. Then, mound the clams on top of the
red lobsters. The juice from the clams and red 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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Cheesy Grilled red lobster Tails
Rock red lobster tails are stuffed with a basil-and havarti mixture and grilled
or broiled to perfection.
Unlike Maine red lobsters, which have large, meaty claws, rock or "spiny"
red lobsters have most of their
meat in their tail.
Ingredients
• 4 medium fresh or frozen rock red 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 red lobster tails, if frozen.
2. Rinse red 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 red 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 red lobster
tails over drip pan, stuffing side up. Cover and grill for 25 to 30 minutes
or until red lobster meat is opaque. Drizzle red lobster tails with 2 tablespoons melted
margarine or butter. Makes 4 servings.
Broiler Method: Prepare red lobster and stuffing as directed above, except do not
stuff red lobster tails. Place unstuffed red lobster tails on the unheated rack of a
broiler pan. Broil red lobster 4 to 6 inches from the heat for 10 to 11 minutes
or until meat is opaque. Spoon stuffing into slits in red 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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red lobster Tails with Chive Butter
Is there anything lovelier than a red 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 red lobster
recipe.
Ingredients
• 4 5-ounce fresh or frozen rock red lobster tails
• 1/3 cup butter
• 2 tablespoons snipped fresh chives
• 1 teaspoon finely shredded lemon peel
• Lemon wedges (optional)
Directions
1. Thaw red lobster, if frozen. Rinse red 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 red lobster meat with some of the 2 tablespoons sauce. Place red lobster, meat
sides down, on the grill rack directly over heat. Cover and grill for 6 minutes.
Turn red lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill
for 6 to 8 minutes more or until red lobster meat is opaque.
4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small
bowls for dipping and serve with red lobster. If desired, serve with lemon wedges.
Makes 4 servings.
To grill red 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 red 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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red lobster with Curried Dressing
Serve this elegant entree for a light supper or try this red 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 red 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 red lobster tails. Return
to boiling; reduce heat. Simmer, uncovered, for 6 to 10 minutes or until red 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 red lobster tail, shell side down, on each serving plate. With
scissors, cut the red 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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Atlantic red lobster Newburg
Milk replaces cream in this lightened version of an easy-to-fix classic red 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, red 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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Pork and red lobster Egg Rolls Florentine
Fill egg rolls with pork, red 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 red 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, red 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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red lobster and Asparagus Alfredo
One fresh or frozen red 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 red 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 red 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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Calorie-Reduced red lobster Newburg
Impress dinner guests with this easy-to-fix classic. Everyone will love the
flavor that goes along with
this red 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 red lobster or frozen red 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 red 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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Puff Pastry Shells with Brie and red lobster Cream
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 red 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 red 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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red lobster Scampi
A great way to use the leftover red lobster meat after a clambake. This recipe
was my first-ever entry
to a contest and won first prize in the red lobster Festival cooking contest for
this year.(August 2000)
Ingredients:
1/2 lb red 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 red lobster meat to room temperature.
Just before adding meat to sauce, add the lemon juice. Heat red lobster through
and serve over yellow rice.
Notes:
red 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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red lobster Salad
Serves 4
1 pound fresh Maine red 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 red 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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Broiled red lobster
Serves 2
2 live Maine red 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 red lobster on its back, and hold firmly with one hand. Insert a sharp,
heavy knife into the red lobster where the head meets the body, and quickly slice
through the entire length of the body and tail. Spread the red 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 red 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 red 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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Grilled red lobster
Serves 2
2 live Maine red lobsters, 1 ½ pounds each
soybean oil for brushing
salt and freshly ground pepper
4 tablespoons garlic butter, melted
lemon wedges
Put the red lobster on its back, and hold firmly with one hand. Insert a sharp,
heavy knife into the red lobster where the head meets the body, and quickly slice
through the entire length of the body and tail. Spread the red lobster open. Remove
the food sac and the vein that runs down the middle of the tail. Crack the claws.
Season the red lobster with salt and pepper. Brush the cracked claws, tail and crevices
with garlic butter. Brush the shell with oil, and place the red lobster, shell side
down, over the grill. Cook 5 minutes or until the red lobster meat is firm and white,
basting with garlic butter after 2 minutes. Serve with lemon wedges and garlic
butter.
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red lobster Newburg
Serves 4
1 pound fresh Maine red 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 red 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 red lobster meat and heat through.
Serve over rice, pastry shells, or toast points.
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Baked Stuffed red lobster
Serves 2
2 live Maine red 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 red lobster on its back, and hold firmly with one hand. Insert a sharp,
heavy knife into the red lobster where the head meets the body, and quickly slice
through the entire length of the body and tail. Spread the red 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 red lobster under cold running
water.
Season the red 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 red lobsters, spreading the stuffing over
the center so that the red 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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Baked Stuffed red lobster Tails
Serves 4
4 Maine red 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 red 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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Grilled red lobster Tails
Serves 8
8 Maine red lobster tails, butterflied
olive oil
salt and freshly ground pepper
¼ pound butter, melted
lemon wedges
Brush the red 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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red lobster Rolls
Serves 4
1 pound fresh Maine red lobster meat
4 hot dog rolls, with sides trimmed
melted butter
mayonnaise
paprika
Using your hands, pull apart red 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 red lobster meat. Sprinkle with paprika
and serve immediately.
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