Lobster Recipes

[b-man]

Lobster Tail Francaise

The sauce in this recipe is light and perfect for angel hair pasta. Hope you enjoy it as much as we do.

Ingredients:

6 small lobster tails
3 eggs
1 tablespoon chopped flat leaf parsley
1/8 teaspoon black pepper
1/2 cup all-purpose flour
1/2 cup unsalted butter
2 tablespoons olive oil
1 cup dry white wine
1 cup chicken broth
1 lemon, juice of (3 tbls)
3 teaspoons minced fresh garlic
2 scallions, minced (green onions)
1 small shallot, minced
salt and pepper
1 tablespoon cornstarch
1 lb angel hair pasta, cooked per package instructions

makes 3-4 servings
45 minutes total (approx.) … 30 mins prep

Remove lobster tails from shell and rinse under cold water.
Butterfly each tail by slicing tail down the center, being careful not to cut all the way through. Spread the tail, and flatten slightly with palm of hand.

Mix eggs, parlsey and black pepper in shallow bowl. Spread flour on piece of waxed paper. Melt butter in large heavy skillet (cast iron preferred) with 2 tbls olive oil over low heat.

When butter mixture is hot, lightly flour each side of the tails, then coat each side with egg mixture and place immediately in pan.

Saute lobster approximately 2 minutes each side until lightly brown.

Remove lobster to platter and cover with aluminum foil to keep warm.

Add wine, chicken broth, and lemon juice to pan using wire whisk.
Bring to a boil, reduce heat and continue whisking until mixture is reduced by about 1/3. Add scallions, shallots, garlic, and salt and pepper to taste. Simmer approximately 5 minutes.

Mix cornstarch with water to dissolve.
Slowly add to sauce, whisking constantly until sauce coats back of spoon. Place lobster into sauce and heat for a minute or two.

Place cooked angel hair pasta in individual pasta bowls.
Spoon lobster tail and sauce over pasta.

Enjoy.

B-man

[b-man]

Lobster Thermidor… a la Julia Child

From the master of French cooking herself! This looks like it is a TON of work (and money), but you can’t even begin to imagine how delicious this recipe is. There is really no way that I could estimate the time on this.

Step 1 ingredients
3 cups dry white wine
1 large onion, thinly sliced
1 medium carrot, thinly sliced
1 stalk celery, thinly sliced
6 sprigs fresh parsley
1 bay leaf
1/4 teaspoon thyme
6 peppercorns
1 tablespoon dried tarragon
3 (2 lb) live lobsters

Step 2
1/2 lb sliced fresh mushrooms
1 tablespoon butter
1 teaspoon lemon juice
1/4 teaspoon salt
Step 3 the sauce
5 tablespoons butter
6 tablespoons flour
1 tablespoon cream

Step 3 the sauce
5 tablespoons butter
6 tablespoons flour
1 tablespoon cream

Step 4
1 tablespoon dry mustard
2 egg yolks
1/2 cup whipping cream
1 pinch cayenne pepper

Step 5
4-6 tablespoons additional whipping cream

Step 6
4 tablespoons butter
1/3 cup cognac

Step 7
1/2 cup grated parmesan cheese or swiss cheese
2 tablespoons butter, cut into pieces

makes 6 servings

Simmer all of the ingredients under Step 1 (except the lobsters!!!) in a large enameled or stainless steel pot for 15 minutes.

Bring to a rolling boil and then add the live lobsters.

You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.

While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.

When the lobsters are cooked, remove them from the kettle (pot).

Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid.

Strain the liquid into a large saucepan and bring to a simmer.

Cook the first 2 ingredients from Step 3 slowly together in another saucepan. Be sure not to brown it!

Remove from heat, and beat in the lobster-mushroom liquid.

Boil, stirring constantly, for 1 minute.

Drizzle the cream from step 3 on top of the sauce.

Split the lobsters in half, lengthwise, making sure to keep the shell halves intact.

Discard ‘sand sacks’ in the heads and intestines.

Rub ‘lobster coral’ and ‘green matter’ through a fine sieve into a 3 quart mixing bowl, and blend it into the ingredients from step 4. (this step is optional)

Beat the lobster-mushroom sauce into this mixture in small spats.

Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil. Boil slowly for 2 minutes.

Thin out with step 5.

By now the sauce should be thick enough to coat a spoon pretty heavily.
Set aside, top filmed with a spoonful of cream.

Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes.

Set the skillet with the butter from step 6 over medium heat.
When butter foam begins to dissapate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.

Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half.

Preheat oven to 425 degrees.
Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat. Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.

Heap the lobster mixture into the shells, and cover with the remaining sauce. Sprinkle with cheese and dot with butter. (you can refrigerate it at this point to finish up later on)
Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.

Serve immediately!
Bon apetit

B-man

[b-man]

Lobster Stuffed Beef Tenderloin and Bernaise Sauce

It seems like a lot of work (and money)…but ohhh so worth it. If your going to spend the money on tenderloin, then spend some on fresh tarragon…what a difference.

Ingredients:

2 lobster tail
1 tablespoon vegetable oil
1/4 lb pancetta or bacon, chopped
1/2 cup chopped shallots
3 tablespoons minced celery
2 teaspoons minced garlic
4 ounces baby chantarelle mushrooms, stems trimmed and sliced
salt
fresh ground black pepper
2 tablespoons minced green onions
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley leaves
1 (3 1/2 lb) center-cut tenderloin beef, trimmed and butterflied

Bearnaise Sauce
2 tablespoons chopped shallots
4 sprigs fresh tarragon
1/4 cup dry white wine
1/4 cup dry vermouth
4 large egg yolks
1 cup melted unsalted butter or clarified butter
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/8 teaspoon white pepper

makes 8 servings
2 hours total (approx.) … 1 hr prep

Preheat the oven to 400 degrees F.

Set up a large steamer.
Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes. Remove the lobster tails from the steamer.

Cut along the underside of the shell and remove the tail meat whole.
Set aside.

In a large skillet, heat 1 teaspoon of the oil over medium-high heat.
Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon.

Drain off all but 2 teaspoons of fat from the pan.
Add the shallots and celery and cook, stirring, until soft, about 2 minutes.
Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. Add the green onions and stir.
Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. Add the parsley and stir.

Remove from the heat, stir in the cooked pancetta, and let cool.
Spread the butterflied beef, cut side up, flat on a surface.
Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides.
Lay the lobster tails on top of the mixture, going across the beef.
Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches.

Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season lightly with salt and pepper. Place over medium-high heat and sear the meat on all sides, about 6 minutes.

Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare. Transfer to a cutting board. Tent and let rest for 10 minutes before carving.

While beef is resting make the bernaise saice:.
In a small saucepan, combine the shallots, tarragon, white wine, and vermouth. Bring to a boil and cook until reduced to 2 tablespoons.
Remove from the heat, strain, and cool.
In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form. Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.

Remove from the heat. Whisk in the lemon juice, chopped tarragon, salt, and pepper. Adjust the seasoning, to taste. Cover to keep warm until ready to serve.

To serve, place in a decorative bowl with a small sauce ladle.
Remove the kitchen twine and slice thickly. Place on a platter, and drizzle with the Bearnaise Sauce.
Serve immediately.

B-man

[b-man]

Lobster Tips - FYI

How to tell when a lobster is fully cooked:
The outer shell of the lobster will turn bright red. The meat should be white, opaque and firm. The tail will curl under and will resist your attempt to straighten it out. The two front antennae and walking legs of the lobster will pull out easily.

Are all lobsters the same?

The lobster found in the cold Northern East Atlantic waters from Maryland northwards are called (Latin) Homarus Americanus. These are a true lobster and in most New England states I think it may be “Illegal” to call anything else a lobster. Warmer water lobsters are technically a crayfish or Spiny Lobster. A true lobster has two large claws and a smoother shell. Both are delicious.

How to buy a fresh lobster:

Lobsters are sold or graded by size…

Chickens or Chix are 1 lb. Or less.
Quarters are over 1 lb.-2 oz. to 1 lb.-4oz…
Halves are 1 lb.-6oz. to 1 1/2 lb.
Three Quarters are over 1 1/2 lb. to 1 3/4 lbs.
Deuces are over 1 3/4 lbs. to 2 lbs.
2-3 lbs. are over 2 1/2 lb. to 3 lb.
Jumbos are 4 lbs. and up.
Quarters through Deuces are the most popular and are called “Selects”
Missing a claw, you are a cull.

Don’t purchase a dead uncooked lobster. The stomach of a dead lobster continues to digest the lobster itself which can be both offensive and potentially dangerous to humans. If you flip a lobster upside down in your hand and the tail flops back towards the floor limp, it is likely dead or soon to be. Get one with some fight left in it!

How old is this thing?

A lobster takes about seven years to reach one pound in body weight. After that it takes about 4 years to gain each additional pound. A “Four Pounder” could be almost 20 years old.

B-man

[b-man]

Lobster Medallions

Serves 3

Ingredients:

1-1.5 lb Lobster tail (thawed)
1-cup dry vermouth
3-cup water
1/4 cup chopped shallots
1-cup heavy cream
2-tspoon dry tarragon
1-stick butter, cut into pieces

Bring vermouth and water to low boil in steamer, add lobster tail in shell and steam for 20 minutes.

Remove lobster and wrap in damp cloth to retain heat, add shallots, tarragon and heavy cream to liquid and allow to simmer for 5 minutes, reducing liquid to ½ .

Strain and add butter. Whisk to incorporate and place to side.

Remove lobster meat from the shell and slice into 1/4 inch thick medallions. Place on medallions on warmed serving platter and drizzle sauce over and serve.

Note:

This is a thin sauce but may be thickened if desired.

[b-man]

Lobster Pate

Ingredients:

8 oz Cream cheese, softened
1/4 c Dry white wine
1/2 ts Onion salt
1/2 ts Seasoned salt
1/8 ts Dill weed
1 1/2 c Lobster meat, finely chopped

Beat cheese and wine until smooth and creamy. Blend in salts and dill; add lobster. cover and refrigerate several hours or overnight to mellow. Serve with crackers.

B-man

[b-man]

Homard à la crème d’herbes (Lobster with white wine, cream and herbs)

INGREDIENTS:

2 lobsters (1½ lbs each)
3 Tablespoons butter
1 onion chopped
2 small carrots
2 Tablespoons vegetable oil
1 cup dry white wine
1 cup Fish Stock (or bottled clam juice)
salt and freshly ground pepper
1 bayleaf
1 sprig fresh thyme
5 parsley stems
1 Tablespoons all purpose flour
1 cup heavy cream
pinch cayenne pepper
2 Tablespoons chopped fresh hearbs such as tarragon, chives

1. In a large deep skillet or sauté pan, melt 2 TBS butter.

2. Add the onion and carrots, cook for about 10 minutes, until soft but not brown.

3. In another large, heavy skillet heat 1 tablespoon of oil until very hot.
   Add half the lobster pieces and saute over high heat, turning pieces until they turn red.

4. Transfer lobster with a slotted spoon to the pan of onions and carrots. Continue cooking the rest of lobster pieces.

5. Pour wine into pan used to sauté lobster and bring to a boil.

6. As soon as the wine reaches a boil, pour it over the lobster pieces, add fish stock (or clam juice) salt, pepper, bay leaf, thyme and parsley stems.

7. Bring to a boil, reduce heat to medium, cover and simmer for 10 minutes.

8. Remove lobster pieces with a slotted spoon. Remove meat from tails and claws.

9. Put shells into heavy bowl and crush with a pestle. Return shells to sauce and simmer, uncovered another 10 minutes.

10. Combine 1 tablespoon softened butter with the flour and mix until smooth.

11. Strain the sauce into another saucepan. Bring to a boil. Whisk in cream and return to boil.

12. Gradually whisk in butter/flour mixture. Add a pinch of cayenne, taste and adjust seasonings.

13. Cut lobster meat into cubes and add to sauce.

To Serve:
Spoon onto plates. Serve sorrounded by a mixture of fresh peas, carrots, green beans, and turnips

[b-man]

Homard au Calvados (Lobster sautéed with Calvados)

INGREDIENTS:

4 small lobsters (about 14 oz each)
6-1/2 Tablespoons butter
1/2-cup Calvados (Apple Brandy)
1 pinch sugar
salt and freshly ground pepper

Preheat oven to 475°

1. Cut lobster in half, length wise. Purge content of heads.

2. Put halves into cast iron skillet. Coat them with the 3½ TBS of butter. Season with salt and pepper.

3. Place in oven and cook for 10-15 minutes. Baste continually with the pan juices.

4. About 1 minute before the end of the cooking time, carefully add the Calvados. Make sure that the Calvados does not touch the lobster meat.

5. Add the remaining butter, pinch of sugar and cook for another 8 minutes.

B-man

[b-man]

Homard Henri Duvernois (Lobster served with a brandy and cream sauce.)

INGREDIENTS:

1 1-1/2 lb. lobster
6 Tablespoons of butter
1 leek white part and some of the light green part, julienned
1/3 cups sliced mushrooms
2/3 cup sherry
2 TBS brandy
1/4 cup light cream
salt, pepper, paprika

1. Split the lobster in half lengthwise. Season with salt pepper and paprika. Saute it in 3 TBS of the butter.

2. As soon as it is well colored, take it out of the pan.

3. Add the leeks and mushrooms to the butter in the pan. Saute 2-3 minutes.

4. Put lobster back in pan, add the sherry and the brandy.

5. Reduce the liquid, add the cream, cover and simmer until cooked 35 minutes.

6. Arrange lobster on a long serving dish and garnish with a rice pilaf.

7. Boil down the sauce, whisk in remaining 3 tablespoons of butter and pour sauce over lobster.

B-man

[b-man]

Omelette au Homard (Lobster Omelette)

Makes 6 servings.

INGREDIENTS:

3 Tablespoons olive oil
1 medium red onion, thinly sliced
2 garlic cloves, minced
2 summer squash, sliced thinly
1 yellow pepper, cut into ¼ inch strips
2 red pepper, cut into ¼ inch strips
6 large eggs
1/4- cup heavy cream
1 teaspoons. Saffron threads
3 Tablespoons chopped, fresh basil
2 pkgs. Boursin cheese
1 lb cooked fresh lobster meat, cut into bile-size chunks
2 cups grated Gruyere

Preheat oven to 350. Butter sides and bottom of 10 inch springform pan.

1. Heat oil in large pot over medium high heat.

2. Add onion, garlic, squash, peppers, and saute for 10-15 minutes.

3. While vegetables are cooking, whisk eggs and cream together. Whisk in salt, pepper, and saffron.

4. Crumble Boursin into small pieces and add to eggs.

5. Stir in the lobster meat and sautéed vegetables; then add the Gruyère and stir well. Pour onto prepared pan.

6. Place on baking sheet and bake 45-60 minutes. Remove from oven and let cool for 10 minutes.

To serve:
Cut into 6 wedges and serve.

B-man

[b-man]

Lobster in Cayenne Pepper Sauce

Makes 4 servings

INGREDIENTS:

4 lobsters (1 ¼-1/2 lbs each)

For the broth:
2 carrots, peeled and shredded ; 1 large onion, diced ; 2 leeks (white portions only), cleaned, sliced thinly
1 bouquet garni
2 tsp. coarse ground pepper
1 cup dry white wine
2 oz. piece ginger root
¼ cup white wine vinegar

For the Cayenne Pepper Sauce:
2 carrots, peeled and diced
4 shallots-peeled and diced
4 oz. celery root, peeled and diced
4 garlic cloves (whole)
1 tsp. tomato paste
1 bouquet garni (see nte below)
3-4 TBS Cognac
½ cup white wine
½ teas. cayenne pepper
½ cup heavy cream
½ stick butter
4 TBS olive oil
2 Sprigs tarragon

1. Place vegetables for the broth in a large pot with 10 quarts of water.

2. Add the bouquet garni, pepper, whole ginger and salt. Bring to a boil.

3. Add the white wine and vinegar and simmer until all vegetables are cooked, about 30 minutes.Bring back up to a boil.

4. Rinse lobsters and plunge into the boiling broth for about 3 minutes, remove and allow to cool.

5. Shell the lobsters. Save the shells. Split tails in two, removing intestinal vein.

To make Cayenne pepper sauce:

1. Heat 1 TBS olive oil in a heavy based sauce pan. Crush the reserved shells and add to the oil.

2. Add the diced vegetables, cook for about 5 minutes.

3. Pour Cognac on vegetables and flambé.

4. Pour on the white wine and bring to a boil.

5. Cover with water, add the tomato paste, garlic cloves, cayenne pepper, bouquet garni and salt. Cook over low heat for 30 minutes. Press firmly through a strainer.

6. Reduce the juices, skim off scum. Add cream and continue cooking until sauce starts to thicken. (Remove from heat but keep warm).

7. Heat remaining oil in skillet, saute lobster pieces for about 3 minutes each side. Transfer sauce to a blender and process with the butter and tarragon.

To Serve:
Arrange lobster on plate and pour sauce over.

Note: bouquet garni is a collection of herbs (traditionally fresh parsley, fresh/dried thyme and bay leaf) that are bundled together or placed in a cheesecloth bag and added to the pot to flavor a soup, stew, sauce or broth. They are tied/bagged together so they can be removed easily at the end of the cooking.

[b-man]

Homard à la sauce safran (Lobster with saffron sauce)

INGREDIENTS:

2 lobsters (1 -1/4 lbs each)
1/4 teaspoon. crumbled saffron threads
3/4 cup heavy cream
1 medium size ripe tomato, peeled, seeded, and diced
2 Tablespoons chopped fresh Italian parsley
salt and white pepper
Court Bouillon (see recipe below)
Hot cooked rice or pasta

Court Bouillon
A French recipe for court bouillon, a spiced, aromatic stock used mainly for cooking fish and shellfish.

INGREDIENTS:

3 quarts of water
2 medium sized carrots, quartered lengthwise cut into thin slices
1 leek, white and light green parts aonly, cleaned, quartered, cut into thin slices
1 teas. salt
2 bay leaves
2 sprig fresh thyme
5 stems Italian parsley
2 garlic cloves peeled
6 black peppercorns
1½ cup dry white wine

1. Wrap bay leaves, thyme sprigs, parsley, garlic, and peppercorns in a piece of cheesecloth and tie tightly.

2. Combine water, carrots, leek, and salt in large saucepan or stock pot.

3. Add herb bundle to stock pot.

4. Cover and bring to a boil, then reduce heat to low and simmer 20 minutes. Take out 3/4 cup of vegetables.

5. Add wine to stock pot. Remove from heat and strain, discarding the vegetables.

---

1. Bring court bouillon to a boil in a stockpot.

2. Put one lobster into court-bouillon; bring to a boil, cover and cook over medium high heat 10 minutes.

3. Remove lobster and put in a large bowl of cold water. Repeat with other lobster.

4. When lobsters are cool enough to handle-remove meat from tail and claws. Cut tail pieces in 4 or 5 slices and claw meat in 2-3 pieces.

5. Strain court bouillon. Add 3/4 cup of the strained bouillon to a heavy saucepan.

6. Add saffron and boil until liquid is reduced to 2 Tablespoons.

7. Stir in cream and bring to a boil. Boil for about 5 minutes. Sauce should coat a spoon.

8. Just before serving, add tomato dice and lobster meat.

To Serve:
Spoon over rice and pasta, sprinkle with the parsley and serve.

B-man

[b-man]

Lobster with Sauternes

Serves 2

Equipment Needed: Pressure Cooker

INGREDIENTS:

1 lobster (about 1½ lbs)
1 carrot, cut finely into rounds
3 small young onions, cut finely into rounds
3 oz. butter
1 cup Sauternes wine (dry white wine)
3-1/2 oz fresh orange juice
thin slice of fresh ginger, cut into juilienne strips
5 sprigs of saffron
2 sprigs of parsley, finely chopped

1. Rinse lobster, cook for 2 minutes in boiling salted water then drain.

2. Put carrots and onions in a casserole with 1-1/2 oz of butter and some salt. Cover and cook without browning.

3. In a pressure cooker, combine the carrots, onions, lobster wine, juice, ginger, remaining butter, saffron, salt and pepper.

4. Place over high heat. Cover and cook 4 minutes from the time you seal the cooker. Shake from time to time.

5. Remove from heat and allow to stand for 3 minutes before removing lid.

6. Remove lobster and cut in half lengthwise. Remove vein and coral. Place the halved tail on a serving dish.

7. Bring juices in cooker to a boil. Season and add parsley.

To Serve:
Pour sauce and vegetables over lobster and serve

[b-man]

Salade d’homard à la vinaigrette citronnée (Lobster Salad with Lemon Vinaigrette)

INGREDIENTS:

2 lobsters, 1 ½ lb. each, steamed with meat, removed claws should be intact; divide the tails in half lengthwise
1 tsp. salt
1 lb zucchini
½ cup diced papaya
½ cup roasted, peeled, sliced red pepper
1 TBS fresh tarragon leaves
2 TBS julienned fresh basil
1 TBS chopped fresh chives
For the Lemon Vinaigrette:
3 TBS lemon juice
1 teas. salt
¼ tsp. ground white pepper
5 TBS vegetable oil

For the salad:

1. Place several ice cubes in a large mixing bowl; fill with water. Set aside.

2. Fill saucepan 3/4 of an inch full with salted water; bring to a boil.

3. Trim zucchini. Using a mandoline with the forked shredding attachment cut down the length of the zucchini. The zucchini will resemble spaghetti.

4. Add zucchini to the boiling water. When the water returns to boil, drain zucchini and plunge it into the ice water. Drain and place in large salad bowl.

5. Add the papaya, red pepper, tarragon, basil and chives and toss gently to mix.

For Vinaigrette:

1. Combine lemon juice, salt, pepper and whisk together thoroughly.

2. Add olive oil and whisk until well-blended and emulsified.

3. Pour vinaigrette over vegetables in bowl and toss gently to combine.

To Serve:
Divide zucchini mixture among 4 individual plates. Place lobsters tail on top, set the claw upright, next to the tail. Drizzle with any remaining vinaigrette.

B-man

[b-man]

Lobster with Scrambled Eggs

Great brunch recipe

INGREDIENTS:

6 Tablespoons unsalted butter
1/2 red bell pepper, seeded and minced
12 oz. freshly cooked lobster meat cut in 4½ inch chunks
2 Tablespoons chipped fresh chives
9 large eggs, beaten lightly
5 Tablespoons heavy (or whipping) cream
salt and freshly ground pepper

1. Melt 2 tablespoons of the butter over medium heat. Add bell pepper and sauté 2 minutes.

2. Add the lobster, cook until just warmed, then add chives. Stir and remove from heat.

3. In a medium skillet melt 2 Tablespoons of the butter. Add the eggs and half of the cream.

4. Gently scramble eggs, until thickened, about 5 minutes.

5. Add remaining cream and 2 tablespoons of the butter to the eggs. Stir until mixture is very thick and creamy. Season with salt and pepper.

6. Quickly fold in the warmed lobster meat/red pepper mixture.

Enjoy!

B-man

[skyEyz_7]

Angel Hair Pasta with Lobster and Veggies

2 lbs. Lobster tail meat, uncooked, cut into large bite-size pieces

Sauce
6 Tbsp. Lightly salted butter
1 Tbsp. Fresh garlic, chopped fine
2 Tbsp. Minced onion
5 Tbsp. All-purpose flour
1 cup Clam juice
1 cup Chicken stock
1-1/2 cups Heavy whipping cream
1/2 cup Dry white wine
1/2 cup Fresh grated Parmesan cheese
1 Tbsp. Dijon mustard
1/4 tsp. Cayenne pepper
1 tsp. Salt
1/2 tsp. Freshly ground pepper
1 Tbsp. Fresh basil, chopped fine
12 Julienne strips yellow bell pepper, blanched
12 Julienne strips red bell pepper, blanched
12 Asparagus spears, blanched

Pasta
1 tsp. Salt
1 Tbsp. Oil
1 lb. Angel hair pasta
3 Tbsp. Lightly salted butter
3 Tbsp. Freshly grated Parmesan cheese
2 Tbsp. Chopped fresh parsley for garnish

In a quart sauce pot, on medium heat melt butter; saute garlic and onion and cook 2 to 3 minutes, but do not brown. Add lobster chunks, cook approximately 4 - 6 minutes; remove lobster from pot and set aside. Stir in flour. Gradually add clam juice, chicken stock, cream and wine. Cook, stirring over low heat about 10 minutes, until smooth and thick. Stir in cheese, mustard, cayenne pepper, salt and pepper; cook over low heat another 10 minutes, stirring frequently. Add lobster and fresh basil, simmer gently until heated through; keep warm. To make pasta, bring large pot of water to a boil. Add salt and oil, then pasta, stirring vigorously. Cook pasta al dente; drain thoroughly; return to pot and add butter and Parmesan cheese. Toss quickly until pasta is coated with melted butter and cheese. Turn onto warm platter; top with lobster and sauce; sprinkle with chopped parsley. Garnish with the bell peppers and asparagus.

[Aline]

Lobster Pizza

2 tbsp butter
2 shallots, chopped
1 green pepper, chopped
1 lb chopped lobster meat, cooked
1-1/4 cups thick tomato sauce, heated
1 tbsp lemon juice
½ cup grated Parmesan cheese
salt and pepper
toasted white bread

Heat butter in saucepan. Cook shallot and green pepper 3 minutes over low heat.

Mix in lobster meat and tomato sauce; season well and add lemon juice. Cook over low heat 2 to 3 minutes.

Correct seasoning and spoon mixture over toast. Top with cheese and broil 2 to 3 minutes in oven.

Per serving:

326 calories
27g carbohydrate
25g protein
11g fat
0.9g fiber

[Aline]

Lobster Salad

2 cups lobster meat, fresh boiled or canned
1 cup French Dressing
1 cup diced celery
1/2 tsp salt
dash pepper
1/2 cup mayonnaise
salad greens

Break lobster meat into pieces (not too small). Marinate in French Dressing for 1 hour, drain and add celery, salt, pepper and mayonnaise. Mix lightly and serve on salad greens.

Garnish with lobster claws, wedges of hard-cooked eggs and capers.
Serves 6.

[Noel]

Thanks for adding the lobster tips B-man…I’ve always been a little afraid of cooking my own live lobster fearing I’d undercook it and become sick or poisined by it.