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|
| Name |
|
| Description |
Baked Stuffed Lobster |
| Ingredients |
Any variety of seafood may be substituted for the lobster meat in this recipe.
Preparation Time: Approx. 60 minutes - Servings: 2
Ingredients:
Two 2 lb. live lobsters -
8 ounces of lobster meat -
2/3 drawn butter -
4 cups crushed Ritz Crackers. |
| Instructions |
Method: Prepare the lobsters as you would for broiling and set aside (See the section entitled How To Prepare Lobster for Broiling). Slowly melt 1/2 lbs. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter. Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups. In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box). Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated. Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture. Next, divide the meat into equal parts and fill the lobster body. Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws. Pre-heat the oven to 375. Cook the lobsters for approximately 30 minutes or until the tail meat becomes white and firm to the touch. Serve at once with lemon wedges and drawn butter. |
| Name |
|
| Description |
Broiled Lobster with Crab Stuffing |
| Ingredients |
2 Live Lobsters
1 lb. crab meat
3 cloves Garlic, minced
1/2 White onion, finely diced
1 Egg
1/2 tsp. Parsley, chopped
1 tsp. Thyme, stemmed and finely chopped
1 tsp. Tarragon
3 cups Mixed vegetables (fresh or frozen)
1 cup White rice
2 cups Water
2 tbsp. Butter, melted
1 small Red onion, minced
1 Red bell pepper, seeded and diced
1/4 cup Cilantro, finely chopped
1 tsp. Oil
1 Mango, diced
1/2 cup Balsamic vinegar |
| Instructions |
Bring a large pot of salted water to a boil. Cook lobsters
for 10 minutes.
Turn the cooked lobsters onto their backs. With a sharp
knife, split down the center. Remove the stomach and
discard.
In a large bowl, mix crabmeat, onion, garlic, egg and herbs.
Season with salt and pepper. Steam rice over medium heat,
then fluff with fork.
Salsa:
In a bowl, mix red onion, red pepper, cilantro, oil,
balsamic vinegar and mango. Add rice. Reserve until ready to
serve.
Stuff the cavity of the lobster with the crab mixture. Pour
butter over the stuffing. Place under the broiler for 10
minutes or until lobster is cooked. Serve with the rice and
salsa. |
| Name |
|
| Description |
Broiled Lobster With Lemon-Chervil Butter |
| Ingredients |
(Serves 2)
4 quarts water
2 teaspoons salt
2 each 1 1/4 Maine lobsters
6 Tablespoons butter, unsalted
4 Tablespoons fresh lemon juice
8 sprigs chervil, leaves only, chopped (or substitute parsley)
1 teaspoon Old Bay Seasoning
1 each lemon, quartered lengthwise |
| Instructions |
For Lobster: In an 8 to 10-quart stock pot over high heat, bring salted water to a rolling boil. Blanch the lobsters for 3 minutes. Immediately remove and chill in a large bowl filled with ice and water. In a couple of minutes, when the lobsters have cooled enough to handle easily, place them on their backs on a cutting board. With a large sharp kitchen knife or cleaver, cut each lobster lengthwise into two separate halves, completely through the shell. Remove the intestinal tract from the tails, and rinse halves under cold water to remove the tomalley. Crack each claw and remove the meat. Cut the claw meat into bite-size portions and place it in the split body cavity.
For Lemon-Chervil Butter In a small saucepan, melt butter slowly over low heat being careful not to let the butter brown. Add lemon juice, chervil and Old Bay Seasoning. Stir to blend thoroughly and brush mixture liberally onto the exposed meat of both lobster halves.
With the broiler set on "high," cook lobster halves until the meat is opaque and nicely broiled, approximately 5 minutes. Serve immediately with fresh lemon wedges and remaining lemon-chervil butter for dipping |
| Name |
|
| Description |
California Lobster |
| Ingredients |
2 1.5 lb Lobsters, cooked and picked.
3 cups Sweet Peppers, chopped red, green & yellow
2 tablespoons Onions, chopped
1/4 cup Olive Oil
2 Tomatoes, peeled, seeded and chopped
1/2 cup White Wine
2 teaspoon Chili Powder
Salt and Pepper to taste |
| Instructions |
Sauté peppers and onions in olive oil until soft.
Add tomatoes, wine, chili powder, salt and pepper to taste.
Cover and cook over low heat for 25 minutes.
Add the lobster meat and cook for another 10 minutes. Serve
with rice or over pasta. |
| Name |
|
| Description |
Crab Meat with Mushrooms |
| Ingredients |
1/2 lb mushrooms
5 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 tablespoon Old Bay® seafood seasoning
1 cup cooked crabmeat
2 tablespoons minced pimento
2 cups cubed avacado
1/2 cup grated sharp cheddar cheese |
| Instructions |
Clean mushrooms and sauté in 2 tablespoons melted butter. Melt remaining butter, blend flour and seasonings, add milk and cook over low heat until thick, stirring constantly. Add crab meat, mushrooms, pimento and avacado. Pile into sea shells or small baking dishes. Top with grated cheese and cook for 20 to 25 minutes at 350 degrees. Serve with tossd garden salad and hot rolls. |
| Name |
|
| Description |
Crab Stuffed Lobster |
| Ingredients |
Crab Stuffed Lobster
(Serves 2)
1 each 2 pound lobster
¼ cup butter or oleo
2 Tablespoons flour
2 Tablespoons parsley, minced
1 Tablespoon fresh lemon juice
1 teaspoon prepared mustard
1 teaspoon prepared horseradish
1 teaspoon salt
1 cup milk
1 cup tiny soft bread cubes
1 package (6 oz.) frozen crabmeat thawed, drained and flaked fine
dry bread crumbs
grated Parmesan cheese
butter |
| Instructions |
Split lobster down the center. Crack claws and clean. Remove liver and coral and set aside for stuffing. Melt 1/4 cup butter in saucepan. Stir in flour, parsley, lemon juice, mustard, horseradish and salt. Gradually add milk. Cook stirring constantly, until thickened. Add bread cubes, crab, liver and coral. Heat and stir only until blended. Pack into and over cavity of lobster. Sprinkle with crumbs and cheese and dot with butter. Bake in preheated 350°F oven for 25 to 30 minutes or until dark golden brown |
| Name |
|
| Description |
Creamed Lobster |
| Ingredients |
1 1/2 to 2 cups cooked lobster meat
1 teaspoon Worcestershire sauce
Dash Tabasco sauce
White Sauce, below
6 English muffins, split and buttered
Shredded Swiss cheese, about 1/2 cup
Buttered bread crumbs, 1/4 to 1/2 cup |
| Instructions |
Flake lobster meat; stir in Worcestershire sauce and hot
pepper sauce. Add enough white sauce to lobster mixture to
make a stiff mixture.
Toast buttered muffin halves under broiler until lightly
browned. Cover muffin halves with lobster mixture.
Sprinkle each with a little shredded Swiss cheese and
buttered breadcrumbs.
Bake at 400° for 10 to 15 minutes, or until breadcrumbs are
lightly browned and cheese is melted.
White Sauce for Creamed Lobster
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
dash pepper to taste
Preparation:
Melt butter in a small saucepan; stir in flour until well
blended and smooth.
Gradually add milk and stir until thick and bubbling.
Season with the salt and pepper. Use in creamed lobster
(above). |
| Name |
|
| Description |
Creamy Tomato Lobster Linguine |
| Ingredients |
2 1.5 lb Fresh Lobsters
6 tablespoons Olive Oil
1/4 cup Onion, chopped
1/4 cup Shallots, chopped
32 oz can Whole Tomatoes, drained and chopped
1 1/2 tsp Fresh Tarragon, chopped
1 cup Heavy Cream
1 lb Linguine, cooked and drained
Salt and Pepper to taste
pinch of Cayenne Pepper |
| Instructions |
Cook and pick your lobsters. Heat 2 tablespoons of the oil
and add the onion and shallots. Cover and cook until the
onions are translucent. Add the tomato, tarragon, salt and
pepper. Bring to a boil; reduce to simmer and cook uncovered
for 30 minutes, stirring often.
Remove from heat and cool for 10 minutes. Pour into a food
processor and pulse 3 or 4 times until smooth. Add the
remaining oil to the food processor and pulse 2 or 3 more
times. Return the sauce to the pan and add the cream. Simmer
for 15 minutes, whisking often.
Add the lobster meat and cayenne pepper to the sauce and
heat through. Pour half the sauce into the linguini and toss
well.
Pour the remaining sauce over each individual serving.
|
| Name |
|
| Description |
Curried Crabmeat with Oysters |
| Ingredients |
3 cups cooked rice
1 medium onion, chopped
1 small clove garlic, crushed
4 tablespoons cooking oil
2 dozen shucked oysters
2 cups milk
2 teaspoons dry curry powder
1/4 teaspoon salt
dash pepper
4 tablespoons flour
1 cup cooked crabmeat |
| Instructions |
Cook onion and garlic in hot oil until clear. Cook oysters over low heat until they are plump and the edges start to curl. Drain, saving the liquor. Heat milk. Stir curry powder, salt, pepper and flour into the onion mixture. Add hot milk and oyster liquor. Cook until thickened, stirring constantly. Add oysters and crabmeat. Heat just to boiling then serve over rice. |
| Name |
|
| Description |
Fried Soft Shell Crabs |
| Ingredients |
Fried Soft Shell Crabs
1 cup flour
1 teaspoon seafood seasoning
12 Maryland soft shell crabs, cleaned
fat or oil, for frying |
| Instructions |
Mix together flour and seafood seasoning. Dredge crabs in flour mixture to coat well.
In large fry pan or electric skillet, heat about 1/2 inch cooking oil to 375 degrees Farenheit. Add crabs and turn heat down to 350 degrees. Cook crabs until browned, about 5 minutes on each side.
Serves 6 (2 crabs each).
|
| Name |
|
| Description |
Ginger Seafood & Vegetables |
| Ingredients |
1 tablespoon peanut oil
2 teaspoons minced fresh ginger root
1 clove minced garlic
1 1/2 cups whole snow pea pods, fresh or frozen
1 cup carrot, thinly sliced (1 Lrg)
1 tablespoon light soy sauce
2 teaspoons cornstarch
1/8 teaspoon salt
1 pound fresh sea scallops
2 - 1/2 pound lobsters, cooked and cut into cubes
1/4 cup sliced scallions
2 cups cooked rice |
| Instructions |
Heat oil in wok over medium-high head and add ginger and
garlic. Sauté for 30 seconds.
Add snow peas and carrots and stir-fry a couple of minutes.
Remove vegetables from wok; set aside and keep warm.
Add remaining broth, lobster scallops to wok; cook over
medium-high heat about 3 minutes, or until scallops are
done, stirring constantly. Combine soy sauce, salt and
cornstarch; stir well and add to the wok. Add veggies and
stir until combined.
Add scallions and cook 1 minute, stirring constantly. Serve
over hot rice.
|
| Name |
|
| Description |
Grilled Lobster with Lemon/Lime Butter |
| Ingredients |
Grilled Lobster with Lemon/Lime Butter
(serves 4)
4 each 1-1/2 lb. Live Maine lobsters
½ cup unsalted butter (1 stick)
¼ cup chopped fresh cilantro
1 each juice of fresh lemon
1 each juice of fresh lime
For garnish lemon and lime wedges & cilantro sprigs |
| Instructions |
Bring a large pot of water to a rolling boil over high heat. Plunge the lobsters headfirst into the water and cook for 5 minutes, or until bright red. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain in a colander. Refrigerate if you do not plan to grill right away.
Prepare the lemon/lime butter: Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the cilantro, lemon and lime juice. Set aside.
Preheat the grill to high and brush with oil.
Place a lobster on its back on a cutting board. Using a large sharp knife split the lobster down the middle being careful not to cut completely through the shell. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some of the lemon/lime butter.
Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more lemon/lime butter and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through. Transfer the lobsters to a large warm platter and garnish with lemon and lime wedges, and cilantro sprigs. Transfer the remaining lemon/lime butter to a small dipping dish and pass separately.
|
| Name |
|
| Description |
Grilled Lobster with Toasted Almond Butter |
| Ingredients |
1/4 cup whole blanched almonds
1clove garlic, minced or pressed
1/4 cup butter, cut in cubes
1 Tbsp. chopped parsley
Salt and freshly ground black pepper
live Maine lobsters (about 1 1/2 lb. each)
|
| Instructions |
Preheat the oven to 350°F. Toast the almonds on a baking
sheet until lightly browned throughout, 12-13 minutes. Let
cool.
Finely chop the cooled almonds in a food processor. Add the
garlic and pulse a few times more. Add the butter to the
almonds and pulse until well combined. Blend in the parsley
with salt and pepper to taste. Scrape the almond butter into
a bowl and set aside. Preheat an outdoor grill to
medium-high heat.
Bring a large pot of water to a rolling boil. Add the
lobsters and boil for 5 minutes, cooking them in batches if
necessary. Drain well and let sit until cool enough to
handle. Split the lobsters lengthwise with a large, sharp
knife. Remove the viscera from the lobster bodies and gently
crack the claws (leaving them intact). Brush the exposed
meat of each split tail with about 1 teaspoon of the almond
butter.
Place the split lobsters, buttered-side down, on the
preheated grill and cook for 2 minutes. Turn the lobsters
and grill for 2 minutes longer. Take the lobsters from the
grill and spread the meat with another teaspoon of almond
butter, spreading some into the cracked claws as well. Serve
right away, passing remaining butter separately. |
| Name |
|
| Description |
Grilled Lobsters with Asian Dipping Sauce |
| Ingredients |
Six 1 1/4-pound live lobsters
3 garlic cloves
1/3 cup Asian fish sauce
1/3 cup fresh lime juice
1/3 cup packed brown sugar
3 tablespoons water
1 1/2 teaspoons Asian chili paste
1/4 cup packed fresh cilantro leaves
1/4 cup packed fresh mint leaves
Garnish: lime halves
|
| Instructions |
Fill an 8-quart kettle with boiling water for lobsters.
Mince garlic and in a bowl stir together with fish sauce,
limejuice, brown sugar, water, and chili paste. Dipping
sauce may be made 1 day ahead and chilled, covered.
Plunge 2 lobsters headfirst into boiling water and cook 3
minutes (lobsters will be only partially cooked). Transfer
lobsters with tongs to a colander to drain and cool. Return
water to a boil and cook remaining 4 lobsters in same
manner.
When lobsters are cool enough to handle, twist off tails and
break off claws at body of each lobster, discarding bodies.
With kitchen shears halve tails (including shells)
lengthwise. (Do not remove tail or claw meat from shells.)
Lobsters may be prepared 1 day ahead and chilled, covered.
(If making ahead, chill lobster immediately and keep chilled
until ready to grill.)
Prepare grill.
Chop cilantro and mint and stir into dipping sauce. Measure
out 1/4 cup dipping sauce to use for basting lobster tails.
Grill claws on a rack set 5 to 6 inches over glowing coals,
covered, turning them occasionally, until liquid bubbles at
open ends, about 5 minutes, and transfer to a serving
platter.
Arrange tails on grill, cut sides up, and brush with basting
sauce. Grill tails, covered, basting occasionally, 6
minutes, or until meat is opaque.
Serve lobster with dipping sauce and lime halves. |
| Name |
|
| Description |
Homemade Lobster Ravioli |
| Ingredients |
Ingredients: Noodle Dough
1 - 1/3 cup all-purpose flour
2 eggs
2 tablespoon water
1 teaspoon salt
2 teaspoon oil
Ingredients: Lobster filling
1/2 cup minced lobster meat
1/2 cup cooked minced spinach
2 egg
1/4 cup bread crumbs
1/4 cup grated cheese
2 tablespoon heavy cream
1 teaspoon dried sweet basil
1 clove minced garlic
pinch of salt & pepper |
| Instructions |
Noodle Dough
On a cutting board make a well with the flour. Loosely
combine the egg, the salt, the water, and the oil and drop
this mixture into the well. Work the mixture by hand,
folding the flour over the egg until the dough can be formed
into a ball. Knead the dough for about 10 minutes then let
it stand for an hour.
Roll the dough until it is very thin and cut it into 2 equal
sized sheets. On one sheet put a teaspoon of the ravioli
filling, in little mounds 2 inches apart. Lightly brush
around the mounds of filling with water. Place the second
sheet over the first sheet and press gently around the
ravioli mounds. Press the outside edges. Cut the dough into
squares with a pie jagger leaving a mound of filling in the
middle of each square. Place the ravioli on a lightly dusted
sheet pan and dry for about 2 hours.
Drop the ravioli into salted boiling water and simmer for
about 10 minutes. Remove and cool for later use or serve at
once with tomato sauce and grated cheese.
Preparation: Lobster filling
Lightly beat the eggs and add the cheese, garlic, heavy
cream and spices. Fold in the lobster meat, the spinach, and
lastly the breadcrumbs.
|
| Name |
|
| Description |
Kung Pao Lobster |
| Ingredients |
1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound cooked lobster meat, sliced
1/4 cup oil
1 small onion, diced
1 large or 2 small zucchini, cut in 1/2" cubes
1 small red pepper, cut in 1/2" cubes
2 ounces cashews or peanuts
Sauce:
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons chili sauce
2 teaspoons Chinese bean paste (optional)
2 teaspoons sesame oil
|
| Instructions |
Combine garlic, ginger, 1 1/2 tablespoons cornstarch, baking
soda, sugar, and salt and pepper. Add lobster, mix, and let
stand 20 minutes.
Heat oil in a wok. Add the lobster and stir-fry over high
heat about 20. Remove. Add onion to the same oil and
stir-fry 1 minute. Add zucchini and red pepper and stir-fry
about 30 seconds.
Mix sauce ingredients together and add to the wok. Cook,
stirring, until the sauce is slightly thickened. Add the
lobster and nuts and heat through completely.
|
| Name |
|
| Description |
Lobster Alfredo |
| Ingredients |
4-6 oz. cooked lobster meat. 2 tsp. chopped garlic
4-6 cups heavy cream.
? cup white wine.
? cup butter (depending on thickness).
? cup parmesan cheese.
1 tbs. salt, pepper, garlic pinch, parsley garnish.
|
| Instructions |
Preparation: In a medium saut頰an, add butter and chopped garlic. Simmer. Add white wine, clam juice, and heavy cream and bring to boil. Add spices and cheese. Turn heat to low, stir sauce, and add more cheese to taste. Then add lobster meat. Garnish with parsley.
|
| Name |
|
| Description |
Lobster and Asparagus Alfredo |
| 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) |
| Instructions |
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.
|
| Name |
|
| Description |
Lobster Caesar Salad |
| Ingredients |
3 each anchovy
1/2 each squeezed lemon
3 tbsp. olive oil
1/4 cup parmesan cheese
1 tsp. chopped garlic
1/2 head torn romaine lettuce
2 tsp. red wine vinegar
1/2 croutons
2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
5 dash Worcestershire sauce
4 each lobster claws
1 each coddled egg yolk |
| Instructions |
Using a medium sized wooden salad bowl, mash and spread the
anchovies and the garlic with a fork and rub the inside of
the bowl with it. Adding the vinegar and mustard, blend
thoroughly. Using the fork, add the olive oil and the
coddled (meaning to cook in simmering water for 1 minute)
egg yolk, mix together and add the Worcestershire, lemon,
and parmesan cheese.
Add the romaine lettuce and croutons and toss the salad
until all the lettuce is coated with the dressing. Serve in
individual bowls adding a lobster claw to each. Serve
immediately.
|
| Name |
|
| Description |
Lobster Cakes |
| Ingredients |
2 1.5 lb Fresh Lobsters
2 slices Bread, no crust
1 to 2 tablespoons of Milk
1/4 teaspoons of Sage
1/2 teaspoon of Salt
1 teaspoon of Mayonnaise
1 teaspoon of Worcestershire Sauce
1 teaspoon of Parsley, chopped
1 tablespoon of Baking Powder
1 Egg, beaten
1 tablespoon of Butter
|
| Instructions |
Preparation:
Cook and pick your lobsters.
In a bowl, break bread into pieces and moisten with the
milk.
Add remaining ingredients and shape into cakes.
Melt butter in a pan and fry cakes until browned on both
sides.
|
| Name |
|
| Description |
Lobster Casserole |
| Ingredients |
(serves 1 in a 9 oz. casserole dish)
6 ounces Ritz® crackers crushed
1 Tablespoon Parmesan cheese
4 ounces fresh cooked lobster meat
3 ounces melted butter
¼ cup milk (more/less until mixture is moist)
(Taylor New York State Dry Sherry maybe substituted for milk)
|
| Instructions |
Mix crackers and parmesan cheese. Add lobster and butter. Add milk or sherry until mixture is moist. Bake at 350*F oven for 30 minutes.
Or cook in a commercial microwave for 90 seconds and then place under broiler until brown.
For group servings, use large casserole dish and layer cracker crumb mixture with lobster meat alternately adding liquid ingredients as you go.
|
| Name |
|
| Description |
Lobster Con Queso: You can also substitute Crawfish or Crab |
| Ingredients |
1 cup butter, divided
1 cup finely chopped onions
1 cup canned chopped green chilies (drained)
3/4 cup finely chopped bell peppers
2 teaspoons salt, divided
2 teaspoons white pepper, divided
1 1/2 teaspoons cayenne pepper, divided
3/4 teaspoon dried oregano, divided
1/2 teaspoon minced garlic
3 cups heavy whipping cream
1 cup sour cream
3 cups shredded Monterey jack cheese
3 lbs Lobster Meat
2/3 cup very finely chopped green onions
|
| Instructions |
Melt 1/2 cup butter in a large skillet over medium heat. Add
onion, green chilies, bell pepper, 1 tsp salt, 1 tsp white
pepper, 1/2 tsp cayenne, 1/4 tsp oregano, and garlic. Saute
10 minutes, stirring often.
Stir in cream. Bring mixture to a boil. Reduce heat and
simmer for 10 minutes, stirring constantly. Add sour cream,
whisking until well blended. Add cheese, stirring until well
blended. Set aside.
Melt remaining 1/2 cup butter in a 4 quart saucepan over
medium heat. Add lobster, green onion, remaining salt,
pepper, cayenne, and oregano. Saute for 6 minutes, stirring
occasionally. Add cheese sauce stirring until well blended.
Simmer for 6 to 10 minutes stirring occasionally. Serve with
tortilla chips or your favorite cracker.
|
| Name |
|
| Description |
Lobster Hash |
| Ingredients |
2 1/2 pounds live lobsters, or 8 ounces lobster meat, cooked
1 pound large red Bliss potatoes, unpeeled
2 ounces sliced smoked bacon, cut into 1/2-inch slices
1 medium onion (4 ounces), cut into 1/2-inch dice
1 small red bell pepper (4 ounces), cut into 1/2-inch dice
3 sprigs fresh thyme, leaves picked and chopped
1/2 teaspoon paprika
Coarse or sea salt
Freshly ground black pepper
White vinegar for poaching
4 to 6 tablespoons vegetable oil
4 large eggs
2 scallions, sliced thin |
| Instructions |
If using live lobster, steam or boil them. Let cool at room
temperature. Use a cleaver to remove the meat from the
claws, knuckles and tails. Remove the cartilage from the
claws and the intestine from the tail of the cooked meat.
Cut the meat into 1/2-inch chunks. Cover and refrigerate.
Boil the potatoes in lightly salted water until thoroughly
cooked, about 30 minutes. Drain and let cool. Cut the
potatoes, with their skins, into 1/2-inch dice. Place in a
mixing bowl.
Cook the bacon in an 8- or 9-inch sauté pan over medium heat
until browned and crisp. Remove the pan from the heat and,
using a slotted spoon, remove the bacon from the pan,
leaving the fat in the pan. Add the bacon to the potatoes.
Return the sauté pan to the heat and add the onion and
pepper. Turn up the heat and cook for 5 to 6 minutes until
browned. Add the thyme and paprika, mix well and remove from
the heat.
Add the onion and pepper (including the fat) to the
potatoes. Mix in the lobster meat and season with salt and
pepper. Mix very well, mashing the potato a bit so that the
mixture sticks together. Divide the mixture into four
8-ounce portions and shape into 5-inch cakes. Refrigerate
until ready to cook.
Fill a deep pan with water for poaching the eggs. Lightly
salt the water and add 1 tablespoon white vinegar for each
cup of water. Bring to a boil, and then lower the heat so
that it barely simmers.
Heat the oil in a well-seasoned 12- to 14-inch skillet over
medium high heat. Cook the hash "cakes" (they should sizzle
when you add them to the pan) for about 5 minutes until the
sides are crisp and brown. Using a spatula, turn the cakes
over. If they break when turning, don't worry; just use the
spatula to reshape them in the pan.
Meanwhile, break the eggs one at a time into a small bowl
and slide each into the poaching liquid. Do this quickly so
that all the eggs cook in about the same amount of time. It
will take only 2 minutes for a loose poached egg: whites
barely set and yolks runny.
Center each hash cake on a medium plate and, using a slotted
spoon, gently place a poached egg on top. Grind a bit of
pepper over each egg and sprinkle the scallions over the
entire dish. Serve at once. |
| Name |
|
| Description |
Lobster Hearts |
| Ingredients |
Two 8oz. Lobster Tails
6 Baby Asparagus Spears
Butter (Melted)
Olive Oil
Dash of Tabasco Sauce
Parmesan Cheese |
| Instructions |
Using a sharp knife, cut the tails in half to fan them, but
do not cut completely
through the tails. Fold tails open, flesh side up. Place on
broiler rack.
Brush Tails with melted butter to which a dash of Tabasco
has been added.
Place asparagus spears on the broiler next to the tails.
Sprinkle olive oil
and grated Parmesan cheese. Broil tails and asparagus for
10 to 12 minutes.
Lobster tails will curl into a heart shape as they cook.
Remove to serving dish. Place asparagus spears through the
"hearts" and
drizzle with remaining melted butter. |
| Name |
|
| Description |
Lobster Hearts |
| Ingredients |
Two-8oz. Lobster Tails
6 Baby Asparagus Spears
Butter (Melted)
Olive Oil
Dash of Tabasco Sauce
Parmesan Cheese |
| Instructions |
Using a sharp knife, cut the tails in half to fan them, but
do not cut completely through the tails. Fold tails open,
flesh side up. Place on broiler rack.
Brush Tails with melted butter to which a dash of Tabasco
has been added.
Place asparagus spears on the broiler next to the tails.
Sprinkle olive oil and grated Parmesan cheese.
Broil tails and asparagus for 10 to 12 minutes. Lobster
tails will curl into a heart shape as they cook.
Remove to serving dish. Place asparagus spears through the
"hearts" and drizzle with remaining melted butter.
|
| Name |
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| Description |
Lobster Imperial |
| Ingredients |
(Serves 9 as a main course and 12 as a first course)
6 pounds fresh lobster meat
2 each green pepper, finely diced
1/3 cup chopped canned pimiento
1 Tablespoon dry English mustard
1 Tablespoon salt
1/2 teaspoon white pepper
3 dashes cayenne pepper, to taste
4 each eggs
1 teaspoon Worcestershire sauce
1 cup mayonnaise (preferably homemade)
1 pinch paprika |
| Instructions |
Pick over the lobster meat with your fingers to remove any bits of shell. Set aside.
Combine the green pepper, pimiento, mustard, salt, pepper, cayenne, eggs and Worcestershire sauce with ¾ cup of the mayonnaise. Combine the lobster with the mayonnaise mixture, using the hands or by tossing back and forth from one bowl to the other several times.
Divide the mixture among 9 buttered, individual gratin dishes. Mask lightly with the reserved ¼ cup of mayonnaise and sprinkle with paprika. Bake in preheated oven at 350*F for 15 minutes or until the mayonnaise browns. Serve hot or cold.
|
| Name |
|
| Description |
Lobster In Lemon Sauce |
| Ingredients |
3 Eggs
3 tablespoons Water
3 tablespoons Lemon juice
1/2 cup of Oil
3 tablespoons Milk
1 teaspoons Sugar
1/2 teaspoon Salt, pepper to taste
1 cup of Cooked lobster, slice
|
| Instructions |
Beat eggs with water and lemon juice in double boiler,
stirring constantly until sauce is thick. Remove from stove;
slowly add oil, milk, sugar, salt and pepper.
Lay slices of lobster on serving plate, cover with this
sauce. Serve with little balls of deep-fried potatoes around
edges, and lightly fried parsley.
|
| Name |
|
| Description |
Lobster In Whiskey Cream Sauce |
| Ingredients |
(Serves 4)
1 stick butter
2 diced scallions - use top, green parts
1 Tablespoon minced garlic
1 pinch salt & pepper, to taste
¼ cup whiskey/bourbon/cognac/brandy
¼ cup white wine
½ pint heavy cream
½ cup grated cheese
2 lobsters cooked, meat picked out |
| Instructions |
Sauté scallions and garlic in butter, add salt & pepper.
Add whiskey and flame (light on fire with a match) until flame goes out.
Add wine. Reduce to one half (by boiling). Add cream. Simmer until thick, about 15 minutes.
Add lobster meat and heat through.
Serve over toast, rice, or noodles.
|
| Name |
|
| Description |
Lobster Mashed Potatoes |
| Ingredients |
1 cooked lobster, about 1 pound
6 medium potatoes, about 1-1/2 pounds
6 tablespoons butter
1 cup chopped green onion, white and green parts
Salt, pepper
1/2 cup cream, heated |
| Instructions |
Buy a cooked lobster at a supermarket that offers cooking at
no charge or boil the lobster in water to cover for 10
minutes. Cool. Peel potatoes and cut in quarters lengthwise.
Place in a pan, cover with water and bring to a boil. Reduce
heat to medium, partially cover and simmer for 20 minutes,
or until soft. When done, remove from heat but do not drain.
Meanwhile, with kitchen scissors, remove meat from claws and
tail of lobster. Place entire lobster shell in a 3-quart
saucepan. Add 3 cups of cold water and bring to a boil.
Cover and simmer 10 minutes.
Drain broth in a sieve set over a bowl. Discard shells.
Return broth to pan. Boil until liquid is reduced by half.
Measure out 1/2 cup. Freeze remaining broth to use later.
Dice lobster meat very fine. In lobster pan (do not wash),
melt butter over medium heat. Add lobster and green onions.
Sauté for 3 minutes to flavor the butter. Set aside.
Drain potatoes and return to pan. Shake over medium heat to
evaporate any remaining water. Remove from heat. Add the 1/2
cup lobster broth, salt and pepper. Mash by hand with a
potato masher until fairly smooth. Add enough of the cream
to produce a fluffy texture, mashing until smooth. Taste
potatoes and add more salt and pepper if necessary. Add the
butter, lobster and onions; mix thoroughly.
|
| Name |
|
| Description |
Lobster Mexicana |
| Ingredients |
2 1.5 LB fresh lobsters
2 Tomatoes, chopped
1/4 cup Green pepper, chopped
1/2 tsp Ground Cumin
1/4 tsp Allspice
1/8 tsp Crushed Red Pepper
1/2 cup Light Cream
2 cups Cracker Crumbs
1/3 cup Butter, melted
Limes cut into wedges for garnish
Nachos for garnish |
| Instructions |
Cook and pick your lobsters. Mix the lobster meat, tomatoes
and green peppers together. Pour into a long baking dish.
Blend spices and cream.
Pour 1/4 cup of the spiced cream over the lobster mixture.
Mix the crumbs and melted butter. Sprinkle over the lobster
mixture and pour on the remaining cream.
Bake at 375° for 30 minutes. Garnish with the limes and
nachos. Serve with rice and salad. |
| Name |
|
| Description |
Lobster Monte Carlo |
| Ingredients |
2 Lbs. steamed Lobster
6 large Shrimp
1 finely chopped carrot
1 finely chopped red bell pepper
1 finely chopped green pepper
2 cups chicken stock
1/2 Lb risotto
2 Portobello mushrooms, cut in strips
5 oz chopped shallots
8 oz peas, fresh or frozen
4 oz capers
6 pieces asparagus ends
2 tbsp fresh lemon juice
1 tbsp butter
salt and pepper to taste |
| Instructions |
In one pan make your lemon butter sauce by taking melted
butter and adding lemon juice. In another pan sauté the
carrot, red bell pepper, green bell pepper, and then cook
with risotto.
After steaming the lobster for 5 minutes, cut in half and
grill until cooked.
Finally sauté in olive oil the asparagus, shallots and
Portobello with the shrimp and lobster and add salt and
pepper to taste.
To Serve:
Place rice on plate then layer with seafood mixture and then
lemon butter sauce. |
| Name |
|
| Description |
Lobster Nantucket |
| Ingredients |
4 - 8 to 10 0z. Lobster or Crayfish tails
4 tablespoons sweet butter
4 cloves of garlic, finely chopped
8 tablespoons shallots, finely chopped
8 tablespoons white wine
1 cup mushrooms sliced
1 cup heavy whipping cream
4 scallion, sliced
|
| Instructions |
Place tails in a pot of boiling water and pre-cook for 2
minutes. Remove from pot and ice down to prevent any further
cooking. Allow lobsters to rest for 15 minutes.
After 15 minutes, remove meat from the tails, cut into large
chunks and set aside. Set aside tail shells.
In a large skillet, melt butter and sauté garlic and
shallots for 3 minutes. Add white wine and simmer until
reduced by half. Add mushrooms and sauté till lightly
browned (4 to 5 minutes). Add heavy cream and bring to boil.
Add partially cooked lobster meat and reduce heat to a
simmer. Cook approximately 5 minutes, or until lobster meat
is fully cooked and sauce is slightly thickened.
Rinse lobster tail shell and place on dinner plate.
Serve lobster over shell and garnish with sliced scallion. |
| Name |
|
| Description |
Lobster Newberg |
| Ingredients |
(Serves 8)
8 Tablespoons butter (not margarine)
½ cup flour
2 cups whole milk
1 cup half & half cream
1 teaspoon salt
1 dash white pepper
1 dash cayenne pepper
½ cup dry sherry wine
4 cups cooked lobster meat
|
| Instructions |
Melt butter over low heat, add flour, stirring to form a roux. Combine the milk and half & half cream, and slowly add to the roux, stirring constantly. Add the salt, white pepper and cayenne pepper. Cook over medium low heat until thickened and add sherry.
Combine the sauce with the lobster and pour in a 2½ quart casserole. Bake at 300° for 20-30 minutes.
Serve over toast points, rice, or in pastry shells.
|
| Name |
|
| Description |
Lobster Omelet |
| Ingredients |
3/4 Cup boiled Lobster meat, shredded
1/4 Cup bamboo shoots, sliced thin
1/4 Cup water chestnuts, sliced thin
3 scallions, chopped fine
1/4 Cup canned mushrooms, sliced thin
1 Teaspoon salt
1/4 Teaspoon white pepper
6 eggs
1/2 Cup peanut oil
1/2 Cup water
2 Tablespoons corn starch
1 Tablespoon soy sauce |
| Instructions |
Mix Maine meat, bamboo shoots, water chestnuts, scallions,
mushrooms and white pepper together. Beat 6 eggs well. Mix
eggs thoroughly into Lobster/vegetable mixture.
In a heavy skillet, heat peanut oil. When oil is quite hot,
take one ladle full of Lobster/vegetable/egg mixture and
pour into oil. Flatten it into a cake about 6 or 7 inches
across.
When it is slightly brown on the bottom, flip and brown the
other side. Remove and keep warm. Repeat this procedure 3
times, or until all the mixture has been used.
In a saucepan, mix cornstarch with a small amount of water
to make a smooth paste. Gradually add the remainder of the
water and soy sauce. Stir over medium heat until sauce
thickens. Pour a ribbon of sauce down the center of each foo
yung pattie and serve hot. |
| Name |
|
| Description |
Lobster Parmesan |
| Ingredients |
1 medium-sized lobster, boiled and split
1 1/2 tablespoons olive oil, butter or margarine
1 tablespoon minced onion
1 clove garlic, minced
6 large fresh mushrooms
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups tomato sauce
2 tablespoons grated Parmesan cheese |
| Instructions |
Heat oven to 350°F. Rub a shallow baking pan with oil,
margarine or butter
Remove the lobster meat from the shell saving the 2 halves
of the shell.
Remove the stems from the mushrooms and chop.
Heat half the oil, butter or margarine, in a small saucepan
and sauté the onion, garlic and the chopped stems of the
mushrooms for 4 minutes. Add the lobster, salt, pepper and 1
cup of the tomato sauce. Simmer about 5 minutes.
Fill this mixture into the 2 halves of the lobster shell.
Place them in the baking pan and surround with the mushroom
caps. Dot each cap with some of the remaining oil, butter or
margarine. Pour the rest of the tomato sauce around the
lobster and mushrooms and sprinkle with grated cheese.
Bake 15 minutes. |
| Name |
|
| Description |
Lobster Pesto |
| Ingredients |
12 oz. cooked lobster meat
3 tablespoons pesto sauce
1/2 teaspoons butter
1/4 cup white wine
2 tablespoons clam juice
2 tablespoons Parmesan cheese
salt & pepper to taste
chopped parsley to garnish
1 lbs. cooked pasta
|
| Instructions |
In a medium sauté pan melt the butter and add the pesto
sauce, the wine and the clam juice and simmer for about 10
minutes.
Add the cheese and the lobster meat and simmer until the
lobster is hot. Add salt and pepper to taste.
Serve at once over pasta. Garnish with fresh chopped
parsley, spices, lobster meat, and cheese to taste.
|
| Name |
|
| Description |
Lobster Pilaf |
| Ingredients |
1 pound lobster meat
1/2 cup chopped onions
2 tablespoons olive oil
3/4 cup uncooked rice
1 1/3 cups chicken stock
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme leaves
3 tablespoons orange juice
1/4 cup breadcrumbs |
| Instructions |
In a small saucepan, sauté onions in 1 tablespoon of oil for
2 to 3 minutes. Add rice, chicken stock, parsley, thyme and
lobster meat. Bring to a boil. Cover, reduce heat to low and
cook for 20 to 25 minutes.
Spread pilaf into a baking dish. In a small bowl, combine
orange juice and remaining oil. Drizzle evenly over pilaf.
Sprinkle breadcrumbs over pilaf, and bake in a 400°F oven
for 10 to 12 minutes, or until breadcrumbs are lightly
browned. Serve with orange wedges. |
| Name |
|
| Description |
Lobster Pot Pie |
| Ingredients |
(Serves 8)
½ cup onions, chopped
3 teaspoons garlic, minced
½ pound mushrooms, (shiitake, cremini, and white)
6 each plum tomatoes, chopped
1 cup green peas
1 cup baby carrots, parboiled
2 cups lobster or fish stock
5 cups heavy cream
4 cups cooked lobster meat
¼ cup tarragon, chopped
1½ pounds puff pastry |
| Instructions |
In a large, deep pan, sauté onions and garlic until translucent. Add mushrooms and sauté slightly. Stir in tomatoes, peas, carrots, and stock. Reduce slightly and add cream, lobster, and tarragon. Season mixture and pour into 8, 6-in. soufflé dishes. Cover with puff pastry and bake until golden brown.
|
| Name |
|
| Description |
Lobster Primavera |
| Ingredients |
4 lobsters fresh
1 lemon cut in half
2 quarts water
8 ounces scallops
4 ounces smoked salmon
1/2 cup vegetable oil
1/2 cup sour cream
1/4 cup Lemon juice
1/2 cup dill fresh, chopped
1 small clove garlic crushed
1 cup ripe tomatoes diced
2 tablespoons green onion chopped
1 teaspoon black pepper
11 ounces linguine cooked |
| Instructions |
Steam the lobsters and pick out the meat. Heat the water and
lemon to boiling. Reduce the heat and add the scallops.
Simmer for 1 minute. Remove and pat dry.
Combine vegetable oil, sour cream, lemon juice, dill and
garlic. Add scallops, smoked salmon, lobster and remaining
ingredients. Toss well. Let stand covered at room
temperature for 1 hour.
Cook pasta. Drain and toss immediately with seafood mixture. |
| Name |
|
| Description |
Lobster Puffs |
| Ingredients |
1 pound lobster meat
1 package cream cheese
1 Tablespoon Mayonnaise
1/2 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper, to taste
1 loaf Italian bread, sliced 1/4 - 1/2 inch thick |
| Instructions |
Mix all of the ingredients in a mixing bowl except the
bread.
Remove the crust from each bread slice and then toast. Cut
the bread into two inch triangles, squares and/or round
shapes using a cookie cutter or knife.
Lay the bread onto a cookie sheet or broiler pan. Spread the
lobster mixture over the bread shapes approximately 1/4 inch
thick.
Place under a broiler for one minute to brown just before
serving. Transfer to a serving dish and enjoy. |
| Name |
|
| Description |
Lobster Puthanesca |
| Ingredients |
2 tablespoons olive oil
2 tbs. chopped garlic
12 oz. cooked lobster meat
2 tablespoons capers
8 each calamata olives
3 minced anchovy filets
2 tablespoons white wine
2 tablespoons clam juice
2 ½ cups marinara sauce
2 tablespoons Parmesan cheese
1 tablespoon sweet basil
salt & black pepper
chopped parsley to garnish
1 lbs. cooked pasta |
| Instructions |
In a medium sauté pan heat the olive oil and sauté the
garlic until it begins to brown. Add the capers, olives, and
anchovy and sauté for about a minute. Add the wine, clam
juice, marinara sauce, and the basil and bring to a simmer.
Add lobster meat and cheese and simmer until the lobster
meat is hot. Add salt and pepper to taste.
Serve at once over pasta. Garnish with fresh chopped
parsley. |
| Name |
|
| Description |
Lobster Quiche |
| Ingredients |
(Serves 8)
1 each pie shell, deep dish, unbaked
1 medium onion, chopped
1 tablespoon butter
2 cups Swiss cheese, shredded
1 pound Maine lobster meat, chopped
5 each eggs
2 cups light cream
¼ teaspoon salt |
| Instructions |
Line unpricked pastry shell with double thickness of heavy-duty foil. Bake at 425° for 10 minutes. Remove foil and set aside. In a small pan sauté onion in butter until tender. Sprinkle Swiss cheese in crust, then top with lobster and onion. In a bowl, beat eggs, cream and salt, then pour over lobster mixture. Bake at 350° for 45 to 50 minutes. Let stand 5 minutes before cutting.
|
| Name |
|
| Description |
Lobster Sauté Scampi |
| Ingredients |
12 oz. cooked lobster meat
1/2 cup butter
2 tbs. chopped garlic
1/2 cup white wine
1/4 cup clam juice
Pinch salt, pepper, garlic powder, and parsley
1 lbs. cooked pasta |
| Instructions |
In a medium sauté pan melt the 1/4 cup of butter and sauté
the garlic until it is golden brown.
Add the white wine, clam juice, and spices and bring reduce
the sauce by half. Add the lobster meat, and return to a
simmer. Reduce heat, add the remaining butter and simmer
until the butter melts and the sauce thickens.
Serve at once over your favorite pasta. Garnish with chopped
parsley. |
| Name |
|
| Description |
Lobster Sauté with Linguine |
| Ingredients |
3 (1.25-lb) live Maine lobsters
1 package (12-oz.) dry linguine
2 tablespoons butter
1 1/2 cups sliced onion
2 cloves garlic, peeled and minced
1/2 cup sliced mushrooms
1/4 cup white wine
2 cups peeled, seeded and diced tomatoes*
1/2 cup plain yogurt
1/2 cup 1/2 -inch sliced green onions
2 tablespoons chopped fresh parsley
1/2 teaspoon seafood seasoning, or to taste
1/4 cup grated Parmesan cheese |
| Instructions |
Steam lobsters in one inch of water for 8 to 10 minutes.
Remove from pot and cool. Reserve 1/2 cup of cooking
liquid. Pick meat out of the shells and dice in large
pieces. Carefully extract claw meat and leave whole.
Cook pasta according to package directions; drain.
Meanwhile, melt butter in a large skillet over medium heat.
Add onion and garlic and sauté for 5 to 8 minutes or until
onion is soft. Do not allow to brown. Add mushrooms and cook
water out of them, remove and reserve. Add wine and reduce
by one-half. Stir in tomatoes and cook 2 to 3 minutes. Add
reserved lobster broth and reduce by one-forth. Bring to a
gentle boil, reduce heat and add reserved lobster (except
for claw meat) and mushrooms, yogurt, scallions, parsley and
seafood seasoning to taste. Add Parmesan cheese to thicken.
Toss half of sauce with cooked linguine. Arrange on plate;
pour remaining half of sauce over each serving. Top each
serving with the whole claw meat.
Makes 2 servings.
*To peel and seed a tomato, lightly score an 'x' into the
bottom end with a sharp paring knife. Drop into boiling
water for 30 seconds, or until skin just begins to tear.
Remove with a slotted spoon into ice water. When cool enough
to handle, peel off skin, cut in half and gently squeeze to
remove seeds. Proceed with recipe.
|
| Name |
|
| Description |
Lobster Scampi |
| Ingredients |
1/2 lb cooked lobster meat
1/2 stick butter
1/4 cup olive oil
1 Tablespoon red pepper oil or crushed red
Pepper to taste
1/4 cup dry white wine
2 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 Teaspoon Hungarian paprika
16 cloves minced garlic
1 Tablespoon 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.
|
| Name |
|
| Description |
Lobster Stir Fry |
| Ingredients |
2 pounds of lobster
One 8 ounce can of button mushrooms
1 tablespoon of salad oil
1 clove garlic
1/2 cup of diced celery
1/2 cup of diced bamboo shoots
1/2 cup of diced water chestnuts
1 cup of Chinese pea pods
2 teaspoons of cornstarch
1/2 teaspoon of sugar
1/2 teaspoon of salt
1 teaspoon of soy sauce
1/2 cup of chicken broth
3/4 cup of cashew nuts |
| Instructions |
Shell the lobster and cut into 1 inch pieces. Drain the
mushrooms and cut into quarters.
Heat oil in skillet or wok, sauté garlic and remove. Sauté
lobster for 30 seconds.
Add the mushrooms, celery, bamboo shoots, water chestnuts
and pea pods. Stir-fry 30 seconds.
Mix the cornstarch with sugar, salts, soy sauce, and broth;
stir into vegetable mixture.
Simmer, stirring constantly, until sauce thickens; quickly
stir in cashews. Serve immediately. |
| Name |
|
| Description |
Lobster Stuffed Potatoes |
| Ingredients |
6 baking potatoes
1/2 cup of fresh mushrooms
1 large yellow onion
2 cloves garlic (diced)
8 ounces of fresh lobster meat
Note: You may substitute with crabmeat
2 scallions, finely chopped
1 pint of sour cream
1/2 cup of fresh Parmesan cheese
1/2 cup of Swiss cheese
1/4 cup of cheddar (white cheese)
1/4 cup of vermouth
Fresh ground black pepper
1 egg (beaten well)
|
| Instructions |
Bake the potatoes for 45 minutes in 400 degree oven until
tender. Scoop out inside of potatoes, leaving 1/4 inch of
potato in skin. Set aside.
In a skillet, sauté onion and garlic until transparent, in
about 2 tablespoons butter, add mushrooms, sauté 3-5
minutes.
Meanwhile chop the lobster meat into bite-size pieces. Add
to sauté mixture, sauté about 3 minutes, until it's heated
through, turn burner to medium high, add the vermouth, cook
until vermouth boils down. Set aside.
Meanwhile, add sour cream to potatoes and hand mash
together, add the cheddar and Swiss cheese, then mix
together. Add plenty of fresh-ground pepper, add beaten
egg, add the lobster mixture. Blend together and add
scallions and 1/4 cup of Parmesan.
Stuff potatoes with mixture, sprinkle with remaining
Parmesan cheese. Bake in 350 degree oven until golden brown,
about 15 minutes. |
| Name |
|
| Description |
Lobster Supreme |
| Ingredients |
(Serves 4)
1 stick butter
1 medium white onion, finely chopped
2 each green onions, finely chopped
2 Tablespoons flour
9 ounces evaporated milk, not skim
¼ cup Gruyere cheese, grated (optional)
1½ ounces dry vermouth or other dry white wine (optional)
1 each egg yolk
1 teaspoon salt
½ teaspoon seasoned pepper
2 cups Maine lobster meat, cooked
As needed bread crumbs
|
| Instructions |
Place butter in 4-cup glass measuring cup and melt in microwave. Add chopped white and green onions and microwave on high until soft but not brown. Add flour and milk, whisking until smooth after each addition. Add ¼ cup grated cheese (if desired) and stir well. Microwave on high until mixture begins to thicken (start with 3 minutes; total time will vary with oven). Remove, add wine (if desired), stir, and return to microwave for another 3 minutes or until mixture becomes about the texture of slightly whipped heavy cream. Add egg yolk, salt and pepper, and blend well.
Pour sauce over lobster in a glass or ceramic bowl and fold in gently. Divide among four small ramekins or baking shells and sprinkle each serving lightly with bread crumbs. (Dishes may be prepared up to this point, covered lightly, and refrigerated several hours in advance of serving.)
Bake in preheated 350° oven for about 20 minutes or until bubbly and beginning to brown around edges.
|
| Name |
|
| Description |
Lobster Tabbouleh With Basil |
| Ingredients |
3/4 c Chicken stock
1 tablespoon Butter
1/4 teaspoon Salt
3/4 cup Couscous
1/2 cup Fresh basil leaves; minced
1 medium Garlic clove; minced
3/4 cup Olive oil
1/4 teaspoon Salt
2 Lobsters (1-1/4 lb each)
1 medium Tomato; peeled, seeded, diced
1 medium Cucumber; peeled, seeded, diced
2 tablespoons Lemon juice, fresh squeezed |
| Instructions |
In a medium saucepan place the chicken stock, butter, and
the first 1/4 teaspoon of salt. Bring the liquid to a boil
and then remove the pan from the heat. Add the couscous,
cover the pan, and let it sit for 5 minutes. Transfer the
couscous to a glass bowl and let it cool.
In a small bowl place the basil, garlic, olive oil, and the
second 1/4 teaspoon of salt. Mix the ingredients together
and set the sauce aside.
In a large saucepot place 4" of water and bring it to a boil
over high heat. Add the lobsters and let them cool.
Remove the lobster meat from the tails and claws. Remove and
discard the intestinal tract from each tail. Cut the lobster
meat into 1/2" pieces.
In a medium bowl place the lobster pieces and 6 tablespoons
of the basil-oil mixture. Toss the ingredients together so
that the lobster is well coated. Set it aside.
In another medium bowl place the cooled couscous, tomatoes,
cucumbers, lemon juice, and the remainder of the basil-oil
mixture. Toss the ingredients together well to make the
tabbouleh.
In the center of each of 4 individual serving plate place a
mound of the tabbouleh. Arrange the lobster pieces around
the edge. |
| Name |
|
| Description |
Lobster Tacos |
| Ingredients |
2 pounds cooked, diced lobster meat
2 cloves garlic, minced
2 Serrano or jalapeño chilies, minced (hot)
1 tablespoon of fresh lime juice
12 Soft Taco Shells |
| Instructions |
In a lightly greased pan, sauté garlic and chilies. Add the
lobster meat and toss with limejuice.
Serve as you would any tacos with a variety of condiments,
such as shredded cabbage, cheese, diced tomato, cilantro and
onion. And of course, don't forget the salsa! |
| Name |
|
| Description |
Lobster Thermidor |
| Ingredients |
Note: You may use any combination of seafood you like with this recipe. Prepare shredded white bread in a food processor or simply dice by hand into 1/4 inch squares or cut into a thin julienne.
Ingredients - Amount
Broiler Ready 2 LB Live Lobster - 2 Each.
Butter - 3 Teaspoons.
Flour - 2 Teaspoons.
Minced Shallots - 1 Tablespoon.
Heavy Cream - 1/4 Cup.
Salt & Pepper - To Taste.
Paprika - 1 Teaspoon.
Cayenne - Pinch.
Sherry Wine - 1 Tablespoon.
Shredded White Bread - 1 to 2 Cups.
Hard Grated Cheese - 2 Tablespoons.
Melted Butter - 2 Tablespoons.
Butter Pats - 8 Each.
|
| Instructions |
Directions.
Prepare the lobsters for broiling. Crack the claws with a cleaver or a heavy French knife. In a sauce pan bring 1 Cup of water to a boil, add the lobster claws, cover and steam for about 12 minutes. Remove the lobster claws, set them aside to cool and reserve the lobster stock. When the claws are cool enough to handle, shell the claws and put the lobster meat on the side after cutting into bite sized chunks.
Brush the lobster tails with butter and place them in a 375 degree oven for 25 minutes or until the tail meat becomes white and firm. Check the lobsters often so as not to dry them out. While the lobsters are cooking, melt the butter in a heavy saut頰an, saut頴he shallots until they are transparent, add the flour and cook for an additional minute. Slowly add the lobster stock while whisking the sauce smooth, and then slowly add the light cream and whisk until smooth. Add the sherry, paprika, and adjust the seasoning with salt and pepper. Add the lobster to the sauce to warm it.
When the lobsters are cooked remove them from the oven. Fill the lobsters with the thermidor sauce. Top the lobsters with the shredded white bread, grated cheese, and several butter pats. Place the lobsters under the broiler until the topping is toasted. Return the lobsters to the oven for 10 minutes then serve at once.
|
| Name |
|
| Description |
Lobster with Champagne Butter |
| Ingredients |
4 fresh lobsters
Lemon juiced
2 sticks butter
2 cups champagne |
| Instructions |
Place lobster shell side down. Cut body from head to tail
with sharp knife, splitting open. Remove heart and
intestinal vein.
Melt butter in saucepan and add lemon juice and champagne.
Place split lobster shell side down on grill over medium
heat approximately 5 inches from heat source. Brush well
with butter mixture and cook for 8 min. Turn lobsters, cook
for another 8 minutes, turn again, brush well and continue
to cook until meat turns opaque.
Best to cook lobsters with top of grill down. Brush with
champagne sauce just before serving. The remaining sauce can
be used for dipping at the table. |
| Name |
|
| Description |
Lobster With Ginger And Spring Onions |
| Ingredients |
4 Lobster tails
1/4 cup sesame or vegetable oil
1/4 cup light soy sauce
3 spring onions cut into 3cm lengths
8 X 3 pieces of ginger, cut into juliennes
salt and pepper to taste |
| Instructions |
Cut deveined lobster tails in 2cm slices or cut tails in
half length-wise.
Place some Ginger and spring onions on a plate to fit
steamer. Add lobster and top with the rest of the ginger and
spring onions, then pour on soy sauce and oil.
Cover with steamer lid and steam in a wok for 10-15 minutes
or until opaque.
|
| Name |
|
| Description |
Lobster with Vanilla |
| Ingredients |
Lobster with Vanilla
Ingredients:
Live 1 1/2 pound lobster per person
1 onion
1 clove of garlic
Tomatoes, skinned and finely chopped
A little wine or fish stock
Butter
1/2 cup of Sherry
Vanilla extract
Cayenne pepper |
| Instructions |
Cut the lobster in half. Crack the claws and cut the tail
through the joints.
Melt a knob of butter in a heavy sauté pan over medium.
Sauté the onion and garlic gently. Add the lobster pieces
and cook until they go red, before removing them to
someplace warm.
Turn up the heat and add the rest of the ingredients, except
the vanilla, butter and cayenne. Reduce the tomatoes until
they're a bubbling mush, then turn down the heat and add the
butter in bits and stir to stop the sauce from separating.
Finally, add half a teaspoon of vanilla and a shake of
cayenne. Pour the sauce over the lobster and serve with
rice. |
| Name |
|
| Description |
Lobster-Shrimp Casserole |
| Ingredients |
(Serves 4)
16 ounces cream cheese
2 Tablespoons milk or cream
3 Tablespoons Worcestershire sauce
½ pound lobster, cooked and chopped
½ pound shrimp, cooked and chopped
3 Tablespoons green onion, chopped
½ cup cheddar cheese
|
| Instructions |
Combine cream cheese, milk or cream, and Worcestershire sauce.
Add lobster, shrimp and onion. Mix and pour into two greased 8" baking dishes.
Top each with cheddar cheese and bake at 350° for 15 minutes. Serve warm with crackers.
|
| Name |
|
| Description |
Maryland Blue Crab Dumplings |
| Ingredients |
1lb Maryland lump or backfin crabmeat
2 eggs
1/3 cup milk
1 cup Bisquick
1 tablespoon lemon juice
1/2 tablespoon Worstershire sauce
1/4 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 cup vegetable oil
|
| Instructions |
Preparation
Rinse crabmeat and remove any leftover cartilage/shell. In a large bowl, combine Bisquick, eggs and milk and seasoning. Gently fold in the crabmeat. Heat the oil in an old iron skillet that you got a long time ago from your grandmother when she finally got a new one for her bithday that year of the big snow... oops sorry and then drop the batter into the hot oil. Fry until the dumplings are golden brown. Serve as an appetizer or as a meal with thick cut fries and cole slaw!
|
| Name |
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| Description |
Maryland Concord Crabby Chicken Breasts |
| Ingredients |
6 whole chicken boneless chicken breasts
1 1/4 cups mayonaise
2 eggs
2 tablespoons melted butter
2 teaspoon chopped pimento
1 teaspoon dry mustard
1 tablespoon Old Bay® seafood seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb maryland backfin or lump crabmeat
1/2 cup mayonaise
1 teaspoon Worstershire sauce
1 teaspoon lemon juice
paprika for sprinkling
|
| Instructions |
Cut chicken breasts in half and pound them flat. mix together mayonaise, beaten egg, butter, pimento, dry mustard, Old Bay, salt and pepper. Clean and rinse crabmeat and add to mixture. Lay out half of the chicken breasts and spoon even portions of the crab mixture down the center of each fillet. Lay the remaining fillets on top of the crab mixture to form a little crab mixture sandwich. Place these guys in a shallow baking dish and cook at 350 degrees for about 30 minutes. Mix the remaining ingredients together and use this to baste the chicken about 5 minutes prior to removing from the oven. Serve with green beans and steamed rice. |
| Name |
|
| Description |
Maryland Crab Cakes |
| Ingredients |
Maryland Crab Cakes
1 pound Maryland crabmeat (pasteurized or fresh)
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon Old Bay seasoning or more to taste
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
|
| Instructions |
Carefully remove all cartilage from crabmeat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees Farenheit for 2 to 3 minutes until golden brown. Or saute in a frying pan with a little oil for 5 minutes on each side.
|
| Name |
|
| Description |
Maryland Imperial Crab |
| Ingredients |
Imperial Crab
2 pounds Maryland backfin crabmeat
1/2 cup mayonnaise
2 teaspoons chopped pimento
2 teaspoons whole capers
1 teaspoon Worcestershire sauce
1 teaspoon salt
6 drops liquid hot pepper sauce
8 aluminum or ceramic scallop shaped baking shells
8 tablespoons mayonnaise
paprika for garnish |
| Instructions |
Remove all cartilage from crabmeat. Place crabmeat in a large bowl. Mix mayonnaise, pimento, capers, Worcestershire sauce, salt and liquid hot pepper sauce together and blend well. Pour over crabmeat and toss LIGHTLY. Divide crabmeat between eight scallop shells and top each shell with one tablespoon mayonnaise. Sprinkle with paprika. Place shells on cookie sheet or shallow baking pan and bake for 20 minutes in 375 degreee Farenheit oven. Serve at once.
Makes 8 servings.
|
| Name |
|
| Description |
Maryland Steamed Blue Crabs |
| Ingredients |
Steamed Blue Crabs
1/2 cup seafood seasoning
1/2 cup salt
3 cups white vinegar
3 cups beer (or water)
3 dozen live Maryland Blue hard crabs |
| Instructions |
Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in a very large pot with rack and TIGHT fitting lid. Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam covered, until crabs turn bright red color, about 20 to 30 minutes. Serve hot or cold. Serves 9-12, depending on the size of the crabs.
|
| Name |
|
| Description |
Orange Lobster Shrimp |
| Ingredients |
1 tablespoon olive oil
1 1/2 lb cooked lobster, cut into chunks
24 medium shrimp, peeled and deveined (1 1/2 lb)
2 cloves garlic, minced
1/2 cup orange juice
2 teaspoons fresh marjoram
2 teaspoons fresh oregano
salt and pepper |
| Instructions |
Heat oil in skillet.
Add shrimp and garlic, cook, stirring, until shrimp turn
pink. Add cooked lobster meat and stir.
Add orange juice, bring to boil, cook 2-3 minutes until
sauce thickens.
Remove from heat, stir in marjoram, oregano, salt& pepper to
taste, serve.
Serve with pasta or rice. |
| Name |
|
| Description |
Oysters Stuffed Into Lobsters |
| Ingredients |
2 lobsters, boiled
18 oysters
1/2 cup breadcrumbs
seasonings to taste
2 tablespoons of butter
2 tablespoons of flour
1 pint of milk
salt |
| Instructions |
Cut lobsters in halves. Remove meat and cut in small pieces.
Scald 1 pint of milk. In a separate saucepan, melt butter,
depending on desired consistency, in a saucepan. Add half a
teaspoon of salt, and 2 tablespoons of flour, depending on
desired consistency, and let cook for one minute, stirring
constantly. Add the milk little by little, stirring gently
until it boils. Let it boil for 3 minutes
Chop oysters. Cook oysters in the white sauce, with the
seasonings, for about 2 minutes.
Add the lobster meat and the breadcrumbs. Fill each lobster
shell with the mixture.
Put lobster shells in baking pan. Bake in hot oven at 350
degrees for about 8 to 10 minutes. Then serve. |
| Name |
|
| Description |
Patuxent River Stuffed Flounder |
| Ingredients |
2 lbs of flounder fillets (thin cuts work best)
1 lb Maryland lump or backfin crabmeat
1 egg slightly beaten
1/4 cup pimentos
2 tablespoons milk
1 tablespoon mayonaise
1 teaspoon dry mustard
1/4 teaspoon garlic salt
2 or 3 drops of your favorite liquid hot sauce
1/2 teaspoon pepper
parsley |
| Instructions |
Remove all cartilage (shell fragments) from crabmeat. In a bowl, combine crabmeat, egg, pimento, milk, mayonaise, dry mustard, garlic salt, pepper and liquid hot sauce.
Wash fish fillets and pat dry with a paper towel. Lay out four of the fillets in the bottom of a shallow baking dish. Spoon crab mixture down the middle of each fillet and then cover these four with the remaining four fillets. Bake at 400 degrees for about 20 minutes. The fish will flake easily when completely cooked. Garnish with parsley. Serve with fresh steamed broccoli and wild rice.
|
| Name |
|
| Description |
Portugese Seafood Rice |
| Ingredients |
Preparation Time: Approx. 45 minutes Servings: 4 servings.
Note: You may use any combination of seafood you like with this recipe. If Goya Seasoning isn't available in you area you can create a substitute by using equal parts of chili powder, paprika, and garlic powder.
Ingredients - Amount
Rice Pilaf - 8 Cups.
Lobster Meat (Bite Size Cubes) - 8 ounces.
Sea Scallops - 8 ounces.
Shrimp (Peeled and De-veined) - 8 ounces.
Butter - 1/4 Cup.
Chopped Onions - 2 Tablespoons.
Fresh Minced Garlic - 2 Teaspoons. \ White Wine - 1/4 Cup.
Goya Seasoning - 1 Tablespoon.
Clam Juice - 1/4 Cup.
Salt - To taste.
Parsley - 1/2 Teaspoon.
Lemon Juice - 1/2 Teaspoon.
Tabasco Sauce - Dash. |
| Instructions |
Directions
Prepare enough rice pilaf to yield 8 cups. Recipe is supplied below. While the rice is cooking melt the butter in a heavy saut頰an. Add the chopped onion and minced garlic and saut頵ntil the onions are transparent. Add the shrimp and saut頦or about a minute. Add the scallops and lobster meat and saut頵ntil the scallops are white and firm. Add the Goya seasoning, a dash of salt, and the parsley flakes while gently tossing the seafood. Add the lemon juice, white wine, clam juice, and a dash of Tabasco sauce and bring to a simmer. Serve at once over Rice Pilaf.
Rice Pilaf
Melt 3 Tablespoons of Butter in a 5 quart sauce pan. Saut頳 Tablespoons of Chopped Onion and 1 Tablespoon of Minced Garlic until transparent. Add 4 and 1/2 Cups of Cold Water, 6 bouillon Cubes, 1 Teaspoon of Lemon Juice, and 1 Teaspoon of Black Pepper. Bring water to a boil, then stir in 2 Cups of Converted Rice , reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 5 minutes.
|
| Name |
|
| Description |
Seafood Sesame |
| Ingredients |
2 lbs. Fresh Scallops
2 lbs of Lobster meat, sliced
6oz. Jar Teriyaki Sauce
2 Tablespoons Toasted Sesame Seeds
1/2 Cup Of Chopped Green Onion
|
| Instructions |
Marinate the scallops and lobster in the teriyaki sauce for
at least 2 hrs.
Drain seafood and saut? slowly in a non-stick pan 7-8 min.
You want to retain some liquid in the pan; you do not want
it to dry up while cooking.
Put scallops and lobster in a bowl and cool in the
refrigerator. When cool sprinkle with sesame seeds and top
with chopped green onion serve. |
| Name |
|
| Description |
Shrimp and Lobster Etoufee |
| Ingredients |
1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
2 pounds of cooked lobster meat, sliced
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste |
| Instructions |
In a large skillet, melt butter and sauté onions, celery and
garlic for about 45 minutes or until they are cooked down.
Stir in flour and cook briefly, do not brown. Stir in
chopped shrimp and lobster, and cook for 20 minutes.
Pour in 2 to 3 cups of water and mushrooms. Stir in paprika
and season with salt, pepper and red pepper flakes. Cook for
30 minutes. Should be a thick and have a gravy-like
consistency.
If desired, serve over steamed white rice.
|
| Name |
|
| Description |
Smith Island Crab & Spinach Omelets |
| Ingredients |
4 ounces Maryland lump or backfin crabmeat
1 cup chopped spinach
2/3 cup heavy cream
1/4 cup chopped green onion
1/4 teaspoon salt
1/4 teaspoon pepper
3 or 4 shakes of your favorite liquid hot sauce
3 small/medium eggs or 2 large
1 tablespoon water
1/4 teaspoon salt
dash of pepper
1 tablespoon butter |
| Instructions |
Rinse crabmeat and remove any leftover cartilage/shell. In a medium saucepan melt the butter and lightly saute the chopped onion and spinach being careful not to brown. Add crabmeat and seasonings and then stir in the heavy cream. Heat until the sauce thickens slighty, stirring occasionally. REDUCE HEAT and set aside while omelet is prepared.
Omelet preparation: Beat eggs well and add water, salt and pepper. Melt 1 tablespoon of butter in an omelet pan or non-stick skillet and add eggs. As the eggs start to set around the edges, use a spatula to lift up the edges and tilt the pan so that the uncooked egg in the middle flows around the edges. Continue this until the eggs will no longer flow freely when the pan is tilted. Spoon the crab mixture onto one half of the omelet and then fold the other half over on top of the mixture. Cook until lightly brown. This dish is great as a beach breakfast with fresh orange juice (I prefer a mamosa) whole wheat toast and a fresh fruit salad.
|
| Name |
|
| Description |
Spicy Shrimp and Lobster Linguine Recipe |
| Ingredients |
1 tablespoon olive oil
3 onions, chopped
6 garlic cloves, chopped
1 (28-ounce) can diced tomatoes
1/4 cup dry red wine
2 tablespoons chopped fresh oregano, or 2 teaspoons dried
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon coarse-ground black pepper
1 lobster tail (about 1/2 pound)
1 pound large shrimp, peeled and deveined
3/4 pound dried linguine
1/4 cup chopped fresh parsley |
| Instructions |
Heat oil in very large nonstick skillet over medium-high
heat, then add onions and garlic. Sauté 10 minutes until
golden. Add tomatoes, wine, oregano, crushed pepper, salt,
sugar and ground pepper; bring to a boil. Reduce heat and
simmer, uncovered, 15 minutes until flavors are blended and
sauce is slightly thickened.
Meanwhile, remove meat from lobster tail and cut it into
1/2-inch pieces. (To pry meat out, cut away soft undercover
with scissors and ease away meat from shell with your
fingers.) Add lobster and shrimp to sauce and simmer,
uncovered, 5 minutes until just opaque.
Meanwhile, cook linguine according to package directions;
drain and place in a large serving bowl. Toss at once with
sauce and sprinkle with parsley |
| Name |
|
| Description |
Steaming and Broiling Lobsters |
| Ingredients |
Here are two ways to prepare your Lobster. Once you know this you can tackle the many recipes. |
| Instructions |
Steaming lobster
Pour 2 inches of seawater into a pot large enough to
comfortably hold the lobsters. Some cooks also place a
steaming rack large enough to hold the lobsters above the
water, in the bottom. Bring water to a rolling boil over
high heat. Place lobsters in the pot, cover tightly, return
to a boil as quickly as possible and start counting the
time.
Steam a lobster for 13 minutes per pound, for the first
pound. Add 3 minutes per pound for each additional pound
thereafter. For example, a 2-pound lobster should steam for
16 minutes and a 1 ½-pound lobster should steam for 14½
minutes.
Boiling lobster
The number of lobsters to be boiled determines the minimum
kettle size. The water should fill the pot one-half to not
more than two-thirds full. Bring water to a rolling boil
over high heat. Place lobsters head first into the pot,
completely submerging them.
Cover the pot tightly and return to a boil as quickly as
possible. When water boils, begin counting the time.
Regulate the heat to prevent water from boiling over, but be
sure to keep the liquid boiling throughout the cooking time.
Boil a lobster for 10 minutes per pound, for the first
pound. Add 3 minutes per pound for each additional pound
thereafter. For example, a 2-pound lobster should boil for
l3 minutes and a 1 ½-pound lobster should boil for 1l ½
minutes.
|
| Name |
|
| Description |
Stovetop Lobster Bake |
| Ingredients |
4 pounds Mussels
4 each 1 1/4 pound Maine lobsters
12 small red potatoes
4 ears sweet corn, shucked except for innermost leaves
4-8 small boiling onions
2 cups water
1 cup butter (2 sticks)
2 each lemons, cut into wedges
5 pounds Rockweed (seaweed) If unavailable, add 2
Tablespoons salt to water and a rack to lift lobster off the
bottom of the pan |
| Instructions |
Rinse mussels in cold water. Pull black threads out of
mussels at the hinge of the shells. Parboil onions and
potatoes.
In a large (12" x 16") roasting pan, place a one-inch layer
of seaweed. Place lobsters on top of the seaweed and
arrange corn and onions between the lobsters and the sides
of the pan. Place more seaweed over lobster and gently add
mussels and potatoes, being careful to keep the top of the
"Bake" level. Cover with remaining seaweed and add water to
the pan.
Cover tightly with lid or foil and place on the stove or a
preheated grill to cook. (If using a grill make sure the
coals are very hot.) Start timing the "Bake" when you first
see steam.
Cook covered for 15 minutes. Serve with melted butter and
lemon wedges on the side. |
| Name |
|
| Description |
Stuffed Lobster |
| Ingredients |
2 - 1 1/4 lbs live Lobsters
6 quarts boiling water
3/4 lb peeled and deveined shrimp, cut into 1/2" pieces
1/3 cup grated Jarlsberg cheese
2 Tbsp unsalted butter
1 Tbsp minced shallot
3 Tbsp minced celery
1 Tbsp minced parsley
1 tsp lemon juice
1/4 cup bread crumbs
1 egg, beaten
1/4 tsp salt
Freshly ground pepper
2 Tbsp unsalted butter, melted |
| Instructions |
Plunge lobsters into boiling water. Cook 1 minute, drain and
cool. Place lobsters on their backs and use a sharp knife to
split them lengthwise. Empty out body cavity under running
water. Pat the cavity dry with paper towels.
Cut lobster claws with heavy shears to expose 1/3 to 1/2 of
the meat. Use fingers to loosen meat from tail section,
leaving only the very end attached. Lightly salt meat and
set lobster on baking pan while you make the stuffing.
Preheat oven to 400 degrees.
Melt butter in a large sauté pan. Sauté shallots and celery
until tender. Stir in shrimp, parsley, lemon juice,
breadcrumbs, cheese, egg, salt and pepper. Cook over low
heat for 2-3 minutes.
Heap mixture into body cavities and drizzle with melted
butter. Bake for 10-12 minutes. Serve hot. |
| Name |
|
| Description |
Stuffed Lobster Thermidor |
| Ingredients |
1 pound lobster meat, cooked and sliced (reserve shells)
10 tablespoons butter, melted
1 cup sliced fresh mushrooms
4 tablespoons flour
1 teaspoon dry mustard
2 dashes ground nutmeg
2 dashes cayenne pepper
1 teaspoon salt
1 cup milk
1 cup half-and-half
2 egg yolks, slightly beaten
1 teaspoon lemon juice
2 tablespoons sherry wine
1/2 cup fine bread crumbs
2 tablespoons grated Parmesan cheese |
| Instructions |
Preheat oven to 450 degrees F.
Pour 1/4 cup butter in saucepan; add mushrooms and sauté
until slightly browned. Blend in flour and mix in
seasonings.
Add milk and half-and-half gradually to mixture, stirring
constantly until thick. Add small amount of hot mixture to
egg yolks, stirring constantly; then, return egg yolk
mixture to cream sauce, again stirring constantly and
cooking until thickened.
Stir in lemon juice, sherry and lobster meat; spoon into
lobster shells. Combine breadcrumbs, Parmesan cheese and
remaining butter; sprinkle over stuffed lobster tails. Place
on cookie sheet and bake at 400 degrees F for 15 minutes |
| Name |
|
| Description |
Sweet & Sour Seafood Sauté |
| Ingredients |
1 tablespoon vegetable oil
12 ounces shrimp, peeled and deveined or sea scallops
1 lb. Lobster meat, cooked and sliced
1 cup bell pepper strips
1 cup unsweetened pineapple chunks
1/2 cup canned bamboo shoots, drained
1/2 cup commercial sweet-sour sauce
hot cooked rice
|
| Instructions |
Heat oil in a wok or nonstick skillet; add bell pepper.
Sauté 3 to 5 minutes. Add seafood until it is cooked
through, 5 minutes.
Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to
5 minutes or until heated through.
Serve over hot, cooked rice. |
| Name |
|
| Description |
Taste of the Sea |
| Ingredients |
16-20 Shrimp (peeled and devained)
20-30 East Coast Sea Scallops
12 Dungeness crab Legs (picked out of shell)
1 lb. cooked lobster meat, sliced
For the sauce:
2 tablespoons chopped fresh garlic
3 tablespoons chopped shallots
1 cup white wine
1/4 cup sherry wine
6 oz of whole butter unsalted (diced into cubes)
1 tablespoon chopped fresh parsley
Salt and pepper to taste
|
| Instructions |
Preheat large sauté pan. Toss the shellfish in flour and
shake off excess. Add canola oil to the hot pan and add the
shellfish. After 1 minute turn over the shellfish and cook
on the other side for another minute.
Add the garlic and shallots and sauté for 30 seconds. Glaze
the pan with the wine and sherry and reduce the liquid to
1/4 cup.
Take off the heat and add salt and pepper to taste. Stir in
the cubes of butter, the juice of 1 lemon and the parsley.
|
| Name |
|
| Description |
Warm Lobster Taco with Yellow Tomato Salsa |
| Ingredients |
4 1 lb Lobsters
3 tbs Corn Oil
6 7-inch Whole Flour Tortillas
1 cup Jalapeno Jack Cheese, grated
1 cup Spinach Leaves, shredded
4 cup Yellow Cherry Tomatoes
1 large shallot, finely minced
1 clove garlic, finely minced
2 tbs Fresh Cilantro, finely minced
1 tbs Champagne or White Wine Vinegar
2 Whole Serrano Chilies, seeded and minced
2 tsp Lime Juice
Salt to taste
1 tbs Maple Syrup (if tomatoes -aren't sweet) |
| Instructions |
Yellow tomato salsa: In a food processor, use a steel blade
to process tomatoes until well chopped. Be sure not to
puree.
Combine tomatoes and their juices with shallot, garlic,
cilantro, vinegar, chilies, limejuice, salt, and mix well.
Add maple syrup, if needed, to balance flavor and slightly
sweeten. Cover and refrigerate for at least 2 hours or until
very cold.
To make taco, fill large stockpot with lightly salted water
and bring to a boil over high heat. Add lobsters and cook
for about 15 minutes or until just done. Drain and let
lobsters cool slightly. Remove meat from lobster tails,
careful not to tear it apart. Cut meat into thin medallions
(or medium size dice, if meat breaks apart).
Heat oil in medium sauté pan, over medium heat and sauté
lobster medallions until just heated through. Spoon equal
portions warm lobster medallions into center of each warm
flour tortilla.
Sprinkle each with equal portions of grated cheese and
shredded spinach. Roll into cylinder shape and place each
one on warm serving plate with the edge facing bottom.
Surround the taco with yellow tomato salsa. Serve
immediately.
|
| Name |
|
| Description |
Wicked Good Lobster |
| Ingredients |
(serves 25 as appetizer)
The Downeast old-timers tell of eating lobster with nothing but vinegar -- it was just the way it was done along the Maine coast years ago. This is our contemporary variation of an old theme.
2 pounds cooked Maine lobster meat
1/3 cup cider vinegar
2/3 cup lime juice, freshly squeezed
1/2 cup lemon juice, freshly squeezed
1/3 cup pickled jalapeno slices
2 teaspoons salt
4 each bell peppers
2 medium Spanish onions
8-10 cilantro leaves
1 head Romaine lettuce, wash & dry
|
| Instructions |
Combine the first six ingredients in a glass bowl.
Remove seeds from bell peppers. Cut peppers and onions into 1-inch cubes; toss with other ingredients in bowl. Cover and let marinate in the refrigerator 24 hours.
Before serving, thread the pieces of lobster, bell pepper and onion alternately onto skewers. Serve chilled immediately on a bed of crisp greens and garnish with a few sprigs of cilantro as a tasty appetizer. This also becomes an elegant main course when served over pasta or salad.
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