I dont get to have this too often, but when i do, i like to have something different. Not just with butter and garlic
Baked Lobster Dip
2 each 1Â½ lb. lobsters (or tails)
Â¼ cup green pepper, diced
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 each 5 oz. can water chestnuts, drained
Â¼ cup dry sherry
1 teaspoon paprika
Â½ teaspoon salt
Â¼ cup grated Parmesan cheese
Place lobsters or lobster tails in boiling, salted water to cover. Bring to boiling; reduce heat and simmer 13-15 minutes, until done. Pour water off and cool. Remove all meat and cut into small pieces.
In saucepan, cook green pepper in butter until tender. Blend in flour; add milk. Cook and stir until thickened and bubbly. Add water chestnuts, sherry, paprika, and salt.
Cook and stir two minutes more. Remove from heat. Stir in lobster. Place in casserole server and sprinkle with grated parmesan cheese.
Bake in 375 degreeoven for 15 minutes. Serve warm as a dip, with toasted bagel chips.
Barbecued Lobster Tail
4 each Maine lobsters (1 lbs.)
2 ounces Worcestershire sauce
2 ounces soy sauce
Â½ pound margarine or butter
2 each lemons, seeds removed
2 Tablespoons ketchup
Â½ Tablespoon fresh parsley
2 cloves garlic
Â½ teaspoon oregano
1 Tablespoon cracked pepper
Make sure lobster is no longer alive before skewering and placing on grill. This can be achieved by sticking paring knife in between eyes of lobster. Take a long skewer and thread through center of lobster. On a hot grill, cook lobster until red in color (usually about 5 minutes per side). Combine remaining ingredients, then sautÃ© slowly under low heat. Pour mixture into small bowl. Remove lobster from grill and cut into medium pieces. Place a toothpick in each piece of lobster and dip.
Linguine and Lobster
6 frozen Maine lobster tails, 4-5 ounce
12 wooden skewers
24 cherry tomatoes
2 Tablespoons extra virgin olive oil
1 Tablespoon freshly squeezed lemon juice
To taste, salt & freshly ground pepper
Â¾ cup fresh parsley
Â½ cup fresh basil
3 tablespoons fresh mint
2 tablespoons fresh rosemary
1Â½ pounds linguine
Â½ cup olive oil
To taste, salt and pepper
Â¾ cup grated Italian cheese
Thaw the lobster tails. Blanch for one minute in boiling water. Drain, rinse with cold water to stop cooking process. Remove shells from lobster tails. Split the tails lengthwise into two strips, then cut the cooled lobster meat into 1-inch chunks.
Soak the skewers in water. Wash the cherry tomatoes.
Skewer tomatoes and lobster chunks alternately on skewers (4 tomatoes, 3 chunks of lobster meat). Mix olive oil, lemon juice and salt and pepper. Brush the lobster chunks with seasoned olive oil mixture. Refrigerate until ready to grill.
Chop the parsley, basil, mint and rosemary and toss lightly in a bowl. Cover to prevent from drying out.
Bring pot of water to boil, add salt to taste. Cook linguine al dente. Grill the lobster and tomato skewers approximately 2-3 minutes, turn and baste with more of the seasoned olive oil mixture, grill an additional 2-3 minutes, being careful not to overcook the lobster.
Reserving Â½ cup of pasta water, drain pasta. Transfer to a large pasta bowl, and toss with Â½ cup olive oil, the reserved pasta water, the chopped herbs and salt and pepper to taste. Sprinkle with the cheese. Toss again. Serve pasta with the skewered lobster meat and tomatoes. Serves 6.
2 cups cooked lobster
6 tbsp fat
1 large onion, minced
1 green pepper, minced
4 cups cooked tomatoes
3/4 tsp salt
1 tbsp sugar
1/4 tsp cloves
1 bay leaf
1 cup mushrooms, sautÃ©ed
dash tabasco sauce
Cut lobster meat into pieces the size of walnuts.
Melt 3 tbsp fat in saucepan.
Add onion, green pepper, tomatoes, salt, sugar, cloves and bay leaf and simmer 15 minutes.
Remove bay leaf.
Add mushrooms, remaining fat, tabasco sauce and lobster meat.
Simmer until lobster is heated and serve, for 6.
3 tbsp granulated tapioca
1 cup milk
1-1/2 cups boiled lobster meat
1/4 tsp salt
1/4 tsp paprika
2 tsp lemon juice
2 eggs, separated
Cook tapioca with milk in top of double boiler until tapioca is clear and transparent.
Chop lobster and add. Add salt, paprika, lemon juice and beaten egg yolks.
Fold in stiffly beaten egg whites, pour into greased baking dish and bake in moderate oven (350) 40 minutes or until firm. Serve immediately. Serves 4.
1-1/3 cup sifted flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp paprika
1 egg, beaten
2/3 cup milk
1-1/2 cups boiled lobster meat, ground
Sift dry ingredients together.
Combine egg, milk and lobster.
Add to dry ingredients and mix.
Drop by tablespoons into hot deep fat (375 degrees) and fry until brown, 3 to 5 minutes. Serves 4.
Being from New England we know all about Chowders, here is my fav.
Easy Lobster Chowder
4 live lobsters (each about 1Â¼ to 1Â½ pounds)
4 T. butter, divided use
2 C. heavy cream
1 quart whole milk
Salt, freshly ground black pepper
Steam or boil the lobsters for 18 minutes. Place cooked lobsters on several platters to cool and catch the juices; reserve that liquid. After lobsters have cooled, crack the shells and pick meat from them. Remove the green liver (tomalley) and any coral (roe) found with the meat.
Saute the meat: After all the meat is picked out, heat 1 1/2 tablespoons butter in a heavy sauce pan and saute tomalley and roe in butter for three minutes. Add more butter and 1/4 of the lobster meat into the pot; gently saute the meat. Repeat this until all the lobster meat has been sauteed - about 5 to 10 minutes.
Finish the chowder: Add cream, reserved juice and milk. Simmer, uncovered, on low heat for 1 hour or more, taking care not to boil. Salt and pepper to taste.
Lobster and Creole Cream Cheese Ravioli with Toasted Garlic Thyme Butter
Creole cream cheese is a fresh cheese that tastes tangy, almost like buttermilk, and is wonderful sprinkled with sugar or drizzled with cane syrup and spread on toast for breakfast. In recent years it became very difficult to buy because of modern state dairy regulations, but it is experiencing a revival of sorts. We make our own at Commander’s and use it in desserts such as cheesecake and ice cream, as well as in this ravioli.
For ravioli dough:
1 lb. semolina
1 tablespoon freshly ground black pepper
1 teaspoon kosher salt
5 large eggs, beaten lightly
2 tablespoons olive oil
8 tablespoons butter
1 shallot, diced
1 cup diced leeks (about 1 1/2), white part only
3 teaspoons Creole seasoning
1 cup chopped cooked lobster meat (from about 1 1/4 lb. cooked whole lobster)
6 tablespoons chopped fresh chervil (about 1 bunch)
3 teaspoons minced fresh thyme plus 3 whole sprigs
3/4 cup Creole cream cheese
3 teaspoons minced garlic
3 tablespoons white wine
Make ravioli dough: In a food processor blend together semolina, pepper, and salt until combined well. Pulse in eggs until dough comes together. Pulse in oil, do not over-process. The dough should just come together. Turn dough out on a floured work surface and form into a ball. Transfer dough to an oiled bowl and chill, covered, 1 hour.
Make filling: In a skillet melt 2 tablespoons butter over moderately high heat. Add shallot and sautÃ© 30 seconds. Add leeks and Creole seasoning and sautÃ© until wilted, about 2 minutes. Add lobster, chervil, and thyme and remove skillet from heat. Stir in cream cheese until incorporated and transfer to a bowl. Chill filling, covered, until cool, about 30 minutes.
Bring a large pot of salted water a gentle boil.
Make ravioli: Half ravioli dough and press into two flat disks. Pass ravioli through a pasta machine until thin following manufacturer’s directions. Cut dough into 2 1/2 to 3-inch squares. Place 1 square on a lightly floured surface and mound a tablespoon of filling in center. Lightly dampen edges of ravioli with a fingertip dipped in water and place a second square over first, pressing down around filling to force out air. Seal edges well and transfer ravioli to a kitchen towel. Make more ravioli with remaining squares and filling in same manner. Ravioli may be made, but not cooked, 1 day ahead and chilled, covered, in a pan lined with a dry kitchen towel.
Cook ravioli in salted water at a gentle boil about 3 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli has been added). With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain.
Make sauce: In a large skillet over high heat melt 3 tablespoons butter and half the garlic, about 30 seconds. Add half the ravioli and half the thyme sprigs and cook until ravioli is golden, about 2 minutes. Add half the wine and cook 30 seconds. Cook remaining ravioli using remaining 3 tablespoons butter, garlic, thyme, and wine in same manner and serve immediately. Makes 24 ravioli.
BEEF TENDERLOIN STUFFED WITH LOBSTER
3-4 lbs. whole beef tenderloin, butterflied
2 (4 oz.) lobster tails
1 Tbsp. melted butter
1 1/2 Tsp. lemon juice
6 slices bacon, partially cooked
1/2 Cup sliced green onion
1/2 Cup butter
1/2 Cup dry white wine
1/8 Tsp. garlic salt
Garnish: Whole mushrooms, watercress
Preheat oven to 425 degrees. Bring lobster tails to a boil in salted water and cover. Reduce heat and simmer for 5 to 6 minutes. Cut lobster tails in half lengthwise and remove meat. Place lobster end to end inside beef. Combine 1 tablespoon butter and lemon juice and drizzle over lobster. Tie roast together securely at one inch intervals. Place on a rack in a shallow roasting pan. Roast for 30-40 minutes for medium done beef. Lay bacon strips on top of roast and bake for 5 minutes.
In a saucepan simmer green onion and 1/2 cup butter until tender. Stir in wine and garlic salt and bring to a boil. To serve, slice roast and spoon on wine sauce. Garnish platter with fluted whole mushrooms and watercress.
2 Cups chopped lobster
2 Tbsp. flour
1 1/2 Cups light cream
Salt and pepper to taste
4 egg yolks, well beaten
Pastry for 1 crust pie
Saute lobster in 1/4 cup melted butter until heated through. Melt 6 tablespoons butter in saucepan; stir in flour until smooth. Add cream, salt and pepper; cook, stirring constantly, until smooth and thickened. Stir small amount hot mixture into egg yolks, then stir back into sauce. Add lobster; turn into casserole. Cover with pie crust. Bake at 375 degrees until crust is browned
LOBSTER AND SCALLOP SALAD
1 whole Maine lobster (approx. 2 1/2 lbs.) or 2- 1 and 1/4lbs
1 lb. bay or sea scallops, cut in half if lg. ones are used
1/2 Cup unflavored yogurt
1 Cup mayonnaise
1/2 bunch scallions, minced
2 c. celery, minced
2 Tbsp. fresh lemon juice
2 Tbsp. minced fresh dill
1 head leaf lettuce, washed & dried well
Place lobster, head first into boiling salted water. Cover; boil 10 to 12 minutes for first pound and 1 minute for each additional 1/4 pound. Shell will be bright red when done. Add a few peppercorns or lemon wedges to the boiling water if you wish to enhance the flavor. When cooked; allow to cool and remove meat from shell. Reserve the head and tail for garnish. Poach the scallops until just firm, (about 7 minutes); drain and reserve. Combine the dressing ingredients and mix well; adjust seasonings. Fold the seafood into the dressing; mix well and refrigerate. Serve on a bed of lettuce with quartered tomatoes and sliced hard boiled eggs in between.
Lobster Seafood Pie
Whole Lobster Gram 1-1/4 lb. Maine lobster, par-boiled
(Approx. 6 minutes from 2nd boil, remove all tail & claw meat from shell and cut into chunks)
1/4 lb. raw sea scallops (preferably not bay scallops)
Â½ lb. large raw 16-20 count shrimp, shelled & deveined
1/4 lb. crabmeat
1/4 lb. fresh raw Haddock or other mild white fish
Â½ lb. unsalted butter (yep, it’s a lot, but that’s why it’s so good!)
3 cups unseasoned breadcrumbs
Â½ Tbsp. seasoned salt
Â½ tsp. fresh ground pepper
2 Tbsp. fresh chopped parsley
2-3 garlic cloves
1 small - medium Vidalia onion, chopped
2 stalks celery, diced
1/4 cup good Chardonnay or dry white wine
Cut all seafood and fish into bite-size chunks. In a large saute pan, melt the butter over low heat. Meanwhile, in a separate bowl, combine the breadcrumbs, seasoned salt, black pepper and parsley. Add the garlic, onions and celery to the melted butter. Cook over low heat until tender. Add the wine and let simmer for 3 more minutes. Remove from heat. Add the breadcrumb mixture to the butter mixture and stir until well mixed. In a separate bowl, take half the breadcrumb mixture and mix well with the lobster and seafood, but very gently - you don’t want to rip up the seafood. Place the seafood mixture in a 13" x 9" baking pan sprayed with non-stick cooking spray. Then, sprinkle the rest of the breadcrumbs on top. Bake at 375Â° for 20 to 25 minutes, or until done. Bon Appetit
Broiled Lobster Tails Au Gratin
4 Lobster Gram Maine Lobster tails (6-7 oz. each)
2 Tbsp. breadcrumbs
2 Tbsp. grated parmesan cheese
1 Tbsp. fresh minced parsley
1 dash paprika
1 Tbsp. butter, melted
2 Tbsp. dry white wine
2 Tbsp. lemon juice
1 clove garlic, crushed
First, you need to prep your tails. With kitchen scissors or a very sharp knife, cut lengthwise through the top of the lobster shell (the round, hard side of the shell). Note: When cutting the shell, you will also be cutting through the meat which is okay - this butterflies the meat for you and makes a very nice presentation. If you wish to remove the digestive tract (the dark line that runs along the length of the tail), this is a good time to do that as well.
Then pry open the shell using your fingers. Starting at the wide end, carefully loosen meat from bottom of shell, keeping meat attached at the small tail end. Lift meat through the cut shell opening and place on top of shell.
Combine breadcrumbs, parmesan cheese, parsley and paprika in a small bowl. Stir in melted butter. Set aside.Combine wine, lemon juice and garlic, and stir well. Brush lobster with half of wine mixture. Broil 5" from heat for 9 minutes, or until lobster meat turns opaque. Watch closely to avoid overcooking. Baste after the first 5 minutes with the rest of the wine mixture.
Sprinkle breadcrumb mixture over tails at the end of 9 minutes, then broil an additional
30 seconds or until golden brown
1 lb. (3 cups) cooked lobster meat, thawed
1/3 cup sundried tomatoes, finely chopped
1/3 cup roasted red peppers, finely chopped
3 Tbsp. fresh chives, minced
salt & pepper to taste
3 Tbsp. light mayonnaise (or just enough to bind)
1/3 cup pine nuts, toasted
1 lb. Chihuahua or Monterey Jack cheese, sliced
8 medium-sized flour tortillas
Garnish with salsa, sour cream and guacamole
If using our cooked lobster meat by the pound, drain off any liquid left from thawing, but there is no need to rinse the meat. Chop any larger pieces of meat into smaller chunks. Combine the lobster meat, sundried tomatoes, roasted red peppers, chives, salt & pepper and mayonnaise. Cover and chill for one hour.
Meanwhile, toast your pine nuts on a baking sheet until golden brown. Pour into a dish and let cool. Then, slice your cheese into approximately 1/4â€ thick slices, cover and reserve.
When ready, remove filling from fridge and gently fold in the pine nuts. Place your tortillas on a work surface. Spread 1/4 cup of the filling evenly over half of each tortilla. Top with just enough cheese slices to cover the filling mixture, keeping away from the edges. Fold the remaining half of the tortilla over, forming a half-moon shape.
Spray a large griddle or skillet with non-stick cooking spray or drizzle with cooking oil, and heat over medium heat. When hot, carefully place the quesadilla in the oil and fry on one side until golden brown, about 2 minutes. Flip with a spatula and cook on 2nd side until golden brown and cheese is melted, 1 to 2 minutes. Remove and repeat with the remaining quesadillas, adding more oil or spray as needed. Cut into triangles and serve with garnishes
Lobster Stuffed Mushrooms
18-20 Large stuffing mushrooms
1/4 cup green onion, chopped
2 cloves garlic, minced or crushed
1/4 cup margarine or butter
2/3 cup dry seasoned bread crumbs
1/2 lb. lobster meat (1 1/2 c.), drained & chopped
2/3 cup goat cheese, crumbled or chopped
Preheat oven to 425Â°. Wash and drain mushrooms. Remove and discard the stems, and place caps upside down on a baking sheet.
In a medium saucepan, melt the margarine or butter. Add the onion and garlic and cook until tender. In a medium mixing bowl, stir cooked onion and garlic with bread crumbs, lobster meat and goat cheese. Spoon crumb mixture into mushroom caps. Bake for 8 to 10 minutes or until heated through and bubbly.
lobsters fresh 4
water 2 1/2 cups
small onion chopped 1
white pepper 1/2 teaspoon
envelopes gelatin unflavored 2 envelopes
green pepper chopped 1/4 cup
tarragon 1/2 teaspoon
mayonnaise 1/2 cup
lemon juice 1/4 cup
hot pepper sauce 1/2 teaspoon
Heavy Cream Whipped 1/2 cup
Steam the lobsters and pick out the meat. Begin this recipe in the morning so the mousse has time to set. Place the water in a large skillet; sprinkle the gelatin over the water. Cook over low heat until the gelatin is dissolved. Add onion, white pepper and tarragon. Heat to boiling and then reduce heat to low; cover and simmer for 5 minutes. Remove lobster from liquid. Strain liquid into a 4 cup measure. Add mixture and refrigerate until thickened. Puree thickened mixture with mayonnaise, lemon juice and hot pepper sauce. Add green pepper. Fold in whipped cream. Pour into 5 cup mold and refrigerate until set. To serve, unmold on lettuce and garnish. Serves 8 as an appetizer.
Marinade (see below)
1 small piece onion, about 2 ounces
2 cloves garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
Juice of 1 lime, about 2 tablespoons
1/2 cup plain yogurt
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sugar
2 live 1 1/2 pound lobsters
To prepare the marinade, place all of the ingredients in a blender and process until smooth.
For the lobster, bring a large pot of salted water to a rapid boil. Place the live lobsters into the boiling water, cover tightly, and let cook for 4 or 5 minutes, until the lobster tails are curled and the shells have turned bright red. With tongs, remove from the water and place in an ice-water bath to stop the cooking. Break off the claws. Separate the head from the tail. Remove the meat from the tail in one piece by cutting along the soft underside shell to expose the flesh. With the back of a knife, lightly crack the shells of the large claws and carefully remove the meat in one piece. Place the lobster tail and claw meat in the marinade, cover, and refrigerate for 4 hours.
To serve, preheat the oven to 500Â°F (260Â°C). Place the marinated lobster meat on a baking sheet and cook for about 4 minutes, until the meat is opaque white and the marinade is slightly browned.
Red Lobster - Lobster and Crab Stuffed Mushrooms
2 tablespoons butter
2 tablespoons celery, minced
1 tablespoon onion, minced
1 tablespoon red bell pepper, minced
2 pounds mushrooms
1 cup oyster crackers, crushed
6 ounces cooked lobster meat, chopped
1/4 pound cooked fresh crab meat, picked over and shredded
1/4 cup white Cheddar cheese, shredded
1 large egg
2 tablespoons water
Old Bay Seafood Seasoning
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
2/3 cup white Cheddar cheese, shredded
Heat the oven to 400 degrees F.
Melt 2 tablespoons butter in skillet over medium heat. Add 2 tablespoons minced celery, 1 tablespoon each minced onion and red bell pepper. Cook 2 minutes, until tender; cool.
Remove stems from 2 pounds mushrooms; finely chop half the stems (about 1/4 cup). Reserve remaining stems for another use.
Combine celery mixture, chopped stems, 1cup oyster crackers, crushed, 6 ounces cooked lobster meat, chopped, 1/4 pound cooked fresh crab meat, picked over and shredded, 1/4 cup shredded white Cheddar cheese, 1 large egg, 2 tablespoons water, Old Bay Seasoning, and 1/8 teaspoon each garlic powder, salt and pepper in bowl.
Grease two large jellyroll pans. Brush caps with 3 tablespoons olive oil. Sprinkle caps with salt. Stuff caps with lobster-crab mixture. Arrange caps in prepared pans. Divide and top with 2/3 cup shredded white Cheddar cheese. Bake 12 minutes, until lightly browned. Makes about 50 mushrooms.
Lobster Stuffed Tenderloin
3 to 4 lb. whole beef tenderloin
2 frozen lobster tails (4 oz. each)
1 Tbsp. butter, melted
6 slices bacon, partially cooked
1/2 cup sliced green onions
1/2 cup butter
1/2 cup dry white wine
1/8 tsp. garlic salt
1 Tbsp. lemon juice
Pre-heat the oven to 425 degrees.
Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2" of the bottom.
This should form a large enough pocket to accomodate the 2 lobster tails.
Place the lobster in boiling salted water.
Return to a boil, reduce the heat, and then simmer for 5 to 6 minutes.
Carefully remove the lobster from the shell.
Cut in half, lengthwise.
Place the lobster tails end to end inside the tenderloin.
Combine the melted butter and lemon juice.
Pour over the lobster.
Close the meat around the lobster and tie securely with string at 1" intervals.
Place the meat on the oven rack in a shallow roasting pan.
Bake for 45-50 minutes for rare meat.
Increase the time to reach the desired temperature and degree of doneness.
Lay the bacon slices on top of the stuffed tenderloin and bake for 5 minutes more.
In a saucepan, cook the green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
Add in the wine and garlic salt and heat through. Enjoy!