| Lobster Recipes
Check out these great Lobster Recipes from Lobster Deals
.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. If you would like to add your favorite
lobster recipe, please forward us at LobsterDeals@yahoo.com
Steamed
Whole Lobster
Lobster From the Orient
LobsterNewburg
Summer Lobster
Salad
Lobster Stew
Lobster Tarragon
Dressing
Lobster Mexicana
Crêpes Filled
with Lobster Newburg
Lobster Cocktail
"Grampy's" Lobster
Chowder
Jasper's
Baked Stuffed Lobster
Alley's
Traditional Lobster Bake
Cheesy
Grilled Lobster Tails
Lobster
Tails with Chive Butter
Lobster
with Curried Dressing
Atlantic Lobster
Newburg
Pork and
Lobster Egg Rolls Florentine
Lobster and
Asparagus Alfredo
Calorie-Reduced
Lobster Newburg
Puff
Pastry Shells with Brie and Lobster Cream
Lobster Scampi
Lobster Salad
Lobster Rolls
Grilled Lobster
Tails
Baked Stuffed Lobster
Tails
Baked Stuffed Lobster
Grilled Lobster
Broiled 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.
Basic Directions For Lobster Tails
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
Top
Lobster From the Orient
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.
Top
Lobster Newburg
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.
Top
Summer Lobster Salad
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.
Top
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.
Top
Lobster Mexicana
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.
Top
Lobster Stew
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.
Top
Crêpes Filled with Lobster Newburg
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.
Top
Lobster Cocktail
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.
Top
"Grampy's" Lobster Chowder
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.
Top
Jasper's Baked Stuffed Maine Lobster
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.
Top
Alley's Traditional Maine 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 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.
Top
Cheesy Grilled Lobster Tails
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
Top
Lobster Tails with Chive Butter
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%
Top
Lobster with Curried Dressing
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
Top
Atlantic Lobster Newburg
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
Top
Pork and Lobster Egg Rolls Florentine
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%
Top
Lobster and Asparagus Alfredo
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
Top
Calorie-Reduced Lobster Newburg
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
Top
Puff Pastry Shells with Brie and 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 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
Top
Lobster Scampi
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.
Top
Lobster Salad
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.
Top
Broiled Lobster
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.
Top
Grilled Lobster
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.
Top
Lobster Newburg
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.
Top
Baked Stuffed Lobster
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.
Top
Baked Stuffed Lobster Tails
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.
Top
Grilled Lobster Tails
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.
Top
Lobster Rolls
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.
Top
|
