Lobster
Chowder
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This traditional chowder is made with lobster, pork,
onions and potatoes, but differs from the New England
church-supper type recipes in that it is not made from
milk. This stock and cream chowder almost never
separates and has a wonderful creamy consistency. Sweet
corn fritters are a wonderful match as a side dish.
Ingredients:
2
live 1-pound chicken lobsters
4 sprigs fresh thyme
1 teaspoon whole black peppercorns
2 bay leaves
4 ounces slab country bacon
Kosher or sea salt
2 tablespoons unsalted butter
2 medium onions, diced
1 teaspoon Hungarian paprika
1 pound all-purpose potatoes, cut into 3/4-inch dice
1 cup heavy cream
Freshly ground pepper
About 2 tablespoons chopped fresh chives and/or
parsley for garnish
Parboil the lobsters in plenty of boiling
water for 3 1/2 minutes. Let stand until cool enough to
handle. Remove the meat from the tails, knuckles and
claws. Cut into large pieces, about 3/4 to 1 inch. Cover
and refrigerate. Split the carcasses in half and discard
the head sacs. Remove the roe if there is any, chop it
and add it to the lobster meat. Leave about half the
tomalley in the body to flavor the stock. Discard the
rest or serve it on toast. Too much tomalley will make
the broth bitter.
Place the shells and carcasses in a 6- to
8-quart pot and cover with 2 quarts of water. Bring to a
boil.
Meanwhile, pick the leaves off the thyme and
add just the stems to the stock. Also add the
peppercorns and bay leaves. Trim the rind from the bacon
and add the rind to the stock. Cut the bacon into
1/2-inch dice. Turn down the heat and simmer for 1 hour.
Lightly salt the stock and taste for strength. Simmer
for up to 30 minutes, more if needed. Strain the stock.
You should have 3 to 4 cups.
Fry the bacon in a heavy 4-quart soup pot over
medium heat until crisp and browned and most of the fat
has been rendered. This will take about 8 minutes. Pour
off all but 1 tablespoon fat, leaving the bacon in the
pot. Add the butter, onions and thyme leaves. Cook over
medium heat for 8 to 10 minutes until the onions are
tender but not browned. Stir in the paprika. Add the
potatoes and enough stock to cover them (about 3 1/2
cups; add a little water if you do not have enough
stock). Turn up the heat and boil for 15 or 20 minutes
until the potatoes are tender. This hard cooking will
break up some of the potatoes so that their starch is
released and the chowder becomes slightly thickened.
Remove the pot from the heat.
Add the lobster meat and heavy cream. Season
with salt (very little will be needed) and pepper. Let
the chowder sit off the heat for 30 minutes to 1 hour.
If you let it sit longer than 1 hour, cover and
refrigerate it. You can make this a day in advance if
desired.
Reheat the chowder, check the seasoning and
divide evenly among 4 large soup plates. Sprinkle with
chives and parsley and serve at once. Serves 4 as a main
course or 8 to 10 as a starter.
Lobster Creole
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Ingredients:
·
2
tablespoons butter
·
1½
cups onion, chopped
·
1
cup celery, finely chopped
·
1
cup green pepper, finely chopped
·
2
cloves garlic, minced
·
1
teaspoon fresh parsley
·
1
cup water
·
1
teaspoon salt
·
dash
of red pepper
·
2
bay leaves, crushed
·
1
pound cooked lobster meat (sautéed in butter)
·
3
cups rice, cooked
Directions:
1.
Melt butter in a saucepan and sauté onion,
celery, green pepper, and garlic until tender.
2.
Remove from heat and stir in tomato sauce, water,
and seasonings.
3.
Simmer 10 minutes. Stir in lobster meat and heat
over medium heat 10 - 20 minutes. Serve over rice.
Lobster Kabobs
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Ingredients:
·
1
pound lobster meat, chunks
·
1
can whole mushrooms, drained
·
2
tablespoons salad oil
·
2
tablespoons soy sauce
·
2
tablespoons lemon juice
·
2
tablespoons parsley, snipped
·
½
teaspoon salt
·
dash
of pepper
·
12
slices of bacon
·
1
can (13 ounces) pineapple chunks, drained
·
green
pepper chunks
·
½
cup melted butter
Directions:
1.
Make sure lobster meat is cut into chunks. Rinse
meat in strainer under cold water.
2.
Place meat in shallow glass dish. Add green
pepper chunks and mushrooms.
3.
Combine oil, soy sauce, lemon juice, parsley,
salt and pepper in a small mixing bowl. Do not add
pineapple to this mixture. It will be added directly to
kabobs.
4.
Pour mixture over dish of lobster meat and cover.
Store in refrigerator for 30 minutes turning ingredients
over once.
5.
Partially fry bacon or microwave. Drain and cut
slices in half.
6.
On a skewer, alternate meat, mushrooms, pineapple
and green pepper chunks
7.
Set over at broil or at 550 degrees. Broil kabobs
3 inches from heat source for 5 - 8 minutes. Turn once
and baste with butter.
NOTE:
To grill kabobs on a baroque or gas grill, cook 4 inches
from coals 6 - 8 minutes on each side.
Lobster Mousse
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Ingredients:
·
4
lobsters (or 1 pound lobster meat)
·
2½
cups water
·
2
envelopes gelatin (unflavored)
·
1
small onion, chopped
·
½
teaspoon white pepper
·
¼
cup chopped green pepper
·
½
teaspoon tarragon
·
½
cup mayonnaise
·
1
tablespoon lemon juice
·
½
teaspoon hot pepper sauce
·
½
cup heavy cream, whipped
Directions:
1.
Steam the lobsters and pick out the meat (you can
substitute 1 pound lobster meat.)
2.
Place the water in a large skillet, sprinkle the
gelatin over the water. Cook over low heat until the
gelatin is dissolved.
3.
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 measuring cup.
4.
Add mixture and refrigerate until thickened. Purée
thickened mixture with mayonnaise, lemon juice and hot
pepper sauce.
5.
Add green pepper. Fold in whipped cream. Pour
into 5 cup molds and refrigerate until set. To serve,
unmold on lettuce and garnish. Serves as an appetizer.
Serves 8
NOTE:
Begin this recipe early so the mousse has time to set.
Lobster Paté
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Ingredients:
·
4
lobsters (or 1 pound lobster meat)
·
3
pounds soft cream cheese
·
1
cup sour cream
·
2
tablespoons parsley, minced
·
2
tablespoons chives, minced
·
2
tablespoons tarragon, minced
·
2
tablespoons chervil, minced
·
½
tablespoon lemon juice
·
salt
and pepper to taste
Directions:
1.
Steam the lobsters and pick out the meat (you can
substitute 1 pound lobster meat).
2.
Combine all ingredients in an electric blender.
3.
Mix on low speed until thoroughly combined. If
mixture is too thick, add additional sour cream to reach
desired texture.
4.
Mold onto a
serving platter and garnish with assorted cracker and
vegetable sticks.
Serves 16 - 20.
Lobster Primavera
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Ingredients:
·
4
lobsters
·
1
lemon, cut in half
·
2
quarts water
·
8
onces scallops
·
4
onces smoked salmon
·
½
cup vegetable oil
·
½
cup sour cream
·
¼
cup lemon juice
·
½
cup fresh dill, chopped
·
1
small clove garlic, crushed
·
1
cup ripe tomatoes, diced
·
2
tablespoons green onion, chopped
·
1
teaspoon pepper
·
11
onces linguine, cooked
Directions:
1.
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.
2.
Remove and pat dry. Combine vegetable oil, sour
cream, lemon juice, dill and garlic.
3.
Add scallops, smoked salmon, lobster and
remaining ingredients. Toss well. Let stand covered at
room temperature for 1 hour.
4.
Cook pasta. Drain and toss immediately with
seafood mixture.
NOTE:
Ensure that the pasta is hot so that the seafood mixture
does not make it cold.
Lobster
Salad
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Cook an extra lobster or two when the price is right
because "leftovers" make superb salad. Or buy
ready-cooked lobster if you can find it. Bind it lightly
with a subtle herb mayonnaise and just enough minced
celery and mild onion to lend some crunch. Serve on a
homemade roll or mounded on lettuce. Save the cooked
lobster roe, if any, and press it through a fine sieve.
Scatter the red-roe polka dots over the salad as
garnish.
Ingredients:
Leftover
cooked lobster
Minced onion
Minced celery
Herb mayonnaise to bind
Herb
Mayonnaise:
1 egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup salad oil, or part olive oil
Watercress and fresh herbs to taste (tarragon, chervil,
chives, parsley)
Break egg into blender container. Add mustard,
salt and vinegar. Add 1/4 cup of the oil. Cover and turn
motor on low speed. Immediately uncover and pour in
remaining oil in a steady stream. When mayonnaise is
thickened, add 1/2 bunch of rinsed and dried watercress
and a small handful of fresh herbs. Let the mayonnaise
rest, refrigerated and covered, for at least an hour so
that the flavors develop.
Asian
Coleslaw
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Ingredients:
- 6 tablespoons rice vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons golden brown sugar (packed)
- 2 tablespoons minced peeled fresh ginger
- 1 ½ tablespoons minced fresh garlic
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 large red or yellow bell peppers, julienned
- 2 medium carrots, julienned
- 8 large green onions, julienned
- 1/2 cupchopped fresh cilantro
Whisk first 7
ingredients in a small bowl to blend.
Combine remaining ingredients in a large bowl.
Just before serving, add dressing and toss to coat.
Season with salt and pepper and serve.
KFC
Style Coleslaw
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Ingredients:
- 8 cups cabbage, finely chopped
- 1/4 cup carrot, shredded
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 ½ tablespoons white vinegar
- 2 ½ tablespoons lemon juice
Cut cabbage and
carrots into small pieces about the size of rice
kernels. (The food processor is great for this!)
In salad bowl, combine the sugar, salt, pepper, milk,
mayonnaise, buttermilk, vinegar and lemon juice and beat
until smooth.
Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before
serving.
BBQ
Beans
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Ingredients:
- 2 cans Bush's Best Baked Beans (In bacon & sugar)
- 12 slicesbacon
- 3 clovesfinely crushed garlic
- 1 medium finely chopped onion
- 1/2 of one finely chopped green or red bell pepper
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- Salt and fresh ground black pepper
Cut
the bacon into 1/2 inch pieces and cook in a medium
sized pot until medium well done.
Remove bacon with a slotted spoon and set aside.
Pour some of the bacon fat out of the pot (or leave it
all in - remember, pork fat rules !!)
Add chopped onion, bell pepper and garlic. Season with
salt and pepper and saute until the onions are soft and
golden, but not brown, about 4 minutes.
Add the bacon and remaining remaining ingredients and
bring to a slow simmer.
Lobster
Cantonese
Serves
4 to 6
2
lobster tails (about 1 pound each)
1 teaspoon salt
2 tablespoons flour
1 clove garlic, minced
1 tablespoon salted black beans, pounded and soaked in 1
tablespoon water
2 to 4 cups oil for deep-frying
1 tablespoon ginger, chopped fine
1 scallion, chopped fine
1/4 pound ground pork
2 tablespoons sherry
1 tablespoon light soy sauce
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 2 tablespoons
water
2 scallions, cut into 1-inch pieces
1 egg, beaten
Directions:
1.
Cut each lobster tail in half. Wash thoroughly.
Drain. Cut tails into pieces 1 1/2 inches in length,
leaving shells on.
2.
Sprinkle 1/2 teaspoon of salt and the flour on
lobster.
3.
Mix garlic with black bean mixture in a bowl.
Stir well.
4.
Heat oil for deep-frying to smoking hot. Put in
lobster pieces. Deep-fry until shells are red. Drain.
Remove.
5.
Reheat 1 tablespoon of oil in wok. Stir-fry black
bean mixture 30 seconds. Remove.
6.
Reheat 2 tablespoons of oil in wok. Stir-fry
ginger and scallion until there is an aroma, about 30
seconds. Add pork. Stir-fry on high heat until color
changes. Add 1 tablespoon of sherry, soy sauce, black
bean mixture, and stock. Bring to boil.
7.
Add lobster to meat mixture. Add 1 tablespoon
sherry. Cover. Cook 3 minutes.
8.
Remove lid. Bring to boil. Thicken gravy with
dissolved cornstarch. Season with 1/2 teaspoon salt. Add
scallions. Slowly pour in beaten egg. Stir-fry about 10
seconds. Remove.
May be prepared in advance through step 6 and
refrigerated, or frozen after step 8.
Lobster
Bisque Recipe
Ingredients:
2 1-lb. cooked lobsters
1 cup lobster stock
4 tbsp. clarified butter
1 tbsp. tomato paste
1 med. minced onion
1 each bay leaf
1 lg. minced carrot
1 sprig fresh thyme
1 tsp. chopped garlic clove
1/4 cup brandy
1 stalk minced celery
2 cups heavy cream
2 tbsp. flour
1/4 tsp. paprika
1/2 cup dry sherry
salt and pepper to taste
INSTRUCTIONS
Remove all meat and tamalley from lobster shell. Place
in bowl and chill. Chop lobster shells as fine as
possible. Heat a medium size saute pan until hot and add
butter. As butter starts to smoke, add shells, reduce
heat and cook shells for 1-2 minutes tossing the shell
pie fragments frequently. Add all the minced vegetables
and garlic and cook for 5 more
minutes. Slowly sprinkle in the flour and cook for
another 2-3 minutes. Transfer everything into a 2 quart
saucepan and deglaze the saute pan with
the sherry adding everything to the saucepan. Heat the
mixture until hot then slowly add the lobster stock
until the soup thickens. Add the tomato paste, thyme,
bay leaf, and paprika.
Lobster
Newburg Recipe
Ingredients:
1 qt. milk
1 tsp. white wine Worcestershire sauce
1/2 lb. butter or margarine
1 tsp. black pepper
1 cup flour
1/2 cup sherry
1 finely minced shallot
2 tbsp. paprika
2 fluid oz. clarified butter
1/2 cup lobster fumet
4 1-2lb. cooked, shucked, lobsters-save tomalley 1 patty
shell per person
INSTRUCTIONS
In a 2 qt. double boiler, bring 1 qt. of milk to 180
degrees. While the milk is heating, melt the margarine
in a small saucepan. Add the flour and
mix thoroughly to the melted margarine with a wire whip
. Slowly add this roux to the scalded milk, stirring
constantly with the whip. Keep whipping to avoid lumping
as the sauce thickens. Add the Dijon mustard mix and
then the lobster fumet, slowly whipping until smooth.
Set aside.
In
a large sauté pan, put the clarified butter and the
minced shallot and cook on low heat until the shallot is
slightly browned. Cut the lobster meat into bite sized
pieces and add butter and shallots. Cook on heat for
about 1 minute then add worcestershire and black pepper.
While stirring constantly with a wooden spoon, add the
sherry and the lobster tomalley and cook until the
sherry starts to boil approximately 2 min. Sprinkle in
the paprika and add the white sauce. Reduce heat and
simmer for 2 minutes. Remove from heat and serve on a
golden brown patty shell.
Lobster
Thermidor Recipe
Ingredients:
2 each shucked, quarter lobsters
1/2 cup lobster stock
1 tbsp. olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell peppers
1 tsp. Dijon mustard
1/2 cup chopped mushrooms
1.5 cups white sauce
2 tbsp. chopped fresh tarragon (or 1 tbsp. dry) 1/2
cup fresh grated parmesan cheese
1/4 tsp. black pepper
INSTRUCTIONS
Follow the cooking method for sauteed lobster. Keep the
shell intact and carefully remove the meat from the
body. Reserve the tamalley in a bowl and place in oven.
Cook for approximately 45 minutes or until top of quiche
is golden brown. Remove from heat and let stand for 15
minutes. and cut the meat into small bite sized pieces.
In a medium sized saute pan, heat olive oil over
medium-high heat. Add scallions, bell peppers, chopped
mushrooms, tarragon and black pepper. Cook 2-3 minutes
until vegetables just start to soften, then add brandy
and wine and turn heat to
high. When liquid is boiling, add lobster stock and
reduce to almost a glaze by lowing heat to medium. Add
the white sauce and Dijon mustard and blend thoroughly.
Add the lobster pieces and tomalley and mix together.
When mixture starts to bubble, remove from heat. Place
mixture in shells, top with parmesan cheese and sprinkle
with paprika. Set under a preheated broiler and brown.
Serve immediately.
Baked
Stuffed Lobster Recipe
Ingredients:
2 lobsters (1 1/2 lbs. each) 1/2
teaspoon garlic powder
4 cups cracker crumbs (Hi Ho, Ritz, etc.) Lobster tamale
(liver)
1 1/2 cups melted butter or margarine
INSTRUCTIONS
In large bowl mix melted butter into cracker crumbs and
garlic powder. Split the lobsters down the center and
remove the stomach and vein. Save the tamale (liver) and
add to cracker crumb mixture. Stuff lobsters with
cracker mixture. Bake for 20 minutes at 450 degrees.
Lobster
Ceasar 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.
Lobster
Vichyssoise
Ingredients:
4 cups peeled & cubed potatoes, 1/2" cubes 2
tsp.
Dijon mustard
2 cups chopped leeks
2 cups all-purpose cream
5 cups chicken stock
1.5 cups lobster meat (bite-sized pieces)
1/5 tsp. leaf thyme
1/4 cup chopped parsley
1 tsp. black pepper
1/4 cup chopped scallions
1/4 tsp. white-wine worcestershire
INSTRUCTIONS
Bring chicken broth to a boil in a small stock pot. Add
leeks, potatoes, thyme, pepper and worcestershire sauce.
Bring to a boil again , cover and let simmer for 1 hour.
Remove pot from heat and drain off one cup of the
liquid. Puree rest of mixture (with blender, food
processor, etc.). Add cream to each batch that you
pureee. On the last batch you puree add mustard. Place
pureed soup in container and add lobster meat mixing
thoroughly. Chill for four or more hours. Serve in
chilled bowls and top with parsley and scallions. Great
with your favorite wine!
Lobster
Stuffing
Ingredients:
6 oz. chopped lobster meat
1/4 tsp. black pepper
2 tbsp. lobster tamalley
1/4 tsp. celery salt
1/2 lb. crushed Ritz, Hi Ho, etc. crackers
1/4 tsp. garlic salt
1/2 cup grated parmesan cheese
1 dash Tobasco sauce
3 oz. sherry
1/2 cup clarified butter or olive oil
INSTRUCTIONS
In a food processor using the knife attachment, place
the cooked meat of one quarter lobster. Start motor and
run until meat is finely chopped. Remove lobster and
repeat process with the crackers. In a medium sized
bowl, combine all ingredients and mix thoroughly.
Ingredients:
1 each pie shell
1 tsp. Dijon mustard
6 each well beaten eggs
1 cup grated swiss cheese
1.5 cups sour cream
1 cup grated sharp cheddar cheese
1/2 tsp. Worcestershire sauce
1/2 chopped scallions
1/4 tsp black pepper
6 oz. chopped lobster meat
INSTRUCTIONS
Preheat oven to 375 degrees. In a medium sized mixing
bowl, blend eggs, sour cream, Worcestershire, pepper and
Dijon mustard together. (This is the quiche batter.)
Arrange pie dough in a pie shell. In a seperate bowl,
toss the two cheeses with the scallions and lobster.
Place the lobster mixture into the pie shell. Add the
quiche batter, sprinkle with paprika.
Lobster
Fradiavolo
Ingredients:
2 1-2lb. lobsters
1 dash tabasco
4 tbsp. olive oil
1 dash Worcestershire sauce
2 tsp. minced garlic
1/2 tsp. oregano
1/2 cup minced onion
1/2 tsp. basil
1/2 cup minced celery
2 each medium, skinned, diced tomatoes
1/2 cup minced green pepper
1/2 cup marsala
1/4 cup chopped parsley
1/4 cup cooked pasta
1/4 tsp. black pepper
1/4 cup parmesan cheese
INSTRUCTIONS
Boil water in large pan and immerse lobsters to kill
them. Remove from water, lay them on their backs and cut
them in half lengthwise with a chef knife. Remove the
intestinal tract that runs down the back of the tail
section and the stomach. Save the tamalley and the roe
in a separate bowl to add later on.
In a large skillet, place olive oil and garlic. Cook on
high heat until garlic starts to brown. Add the onions,
celery, peppers, parsley, pepper, tabasco,
Worcestershire, oregano and basil. Cook over medium heat
for 4-5 minutes then add lobsters split side down. Pour
the tomatoes, marsala wine, tomalley and roe over
lobsters, cover and cook on medium heat 8-10 minutes. In
a large shallow bowl, place 8 oz. of the pasta. Remove
lobsters from pan and place split side up on pasta.
Cover with sauce,
sprinkle with parmesan cheese and serve.
Lobster
Alfredo
Ingredients:
1/2 cup lobster fumet
1 tsp. Dijon mustard
1 cup fresh shucked lobster meat
1/4 tsp. Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4
tsp. black pepper
1 tbsp. whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 lb. fettucine pasta
INSTRUCTIONS
Over medium heat, in a medium size sauce pan, melt the
whole butter and add the lobster fumet and the heavy
cream and turn heat up to medium high.
When cream is hot, just before boiling, add the parmesan
cheese and whisk briskly until all the cheese is melted
and dissolved into the cream. Add
the Worcestershire, tobasco, black pepper and Dijon and
whisk thoroughly again. Reduce heat again to a fast
simmer and allow mixture to simmer 20 minutes. While the
sauce is simmering, cook pasta to your preference, drain
and set onto plates. Cut the lobster meat into small
pieces and add to sauce, add the egg yolks and turn heat
to medium high. Sauce should be of medium thickness.
Ladle sauce over pasta, sprinkle with fresh chopped
parsley and serve.
Lobster
Florentine Crepes
Ingredients:
8 each crepes
1/4 tsp. black pepper
1 lb. freshly shucked lobster meat
1 tsp. fresh squeezed lemon juice
1/4 cup clarified butter
1 cup cooked, well drained spinach
1/4 cup minced onions
1/4 cup white sauce
1/2 cup sliced mushrooms
1 cup Hollandaise sauce
1 tsp. chopped garlic
1/4 cup chopped parsley
1/4 cup chopped walnuts
INSTRUCTIONS
Over medium heat in a medium sized saucepan, heat butter
and add garlic, onions, and mushrooms. Saute until soft.
Add walnuts, black pepper, lemon, spinach and white
sauce. Blend thoroughly and remove from heat. In
individual shallow baking dishes, assemble crepes. Place
2 oz. of lobster in each crepe, top with spinach
mixture, and wrap each crepe. Place in baking dish,
approximately 2 to a dish, with folded side down. Bake
in preheated oven for 10 minutes at 350 degrees. While
crepes are baking, make Hollandaise sauce. Remove crepes
from oven, top with Hollandaise, garnish with chopped
parsley and paprika and serve.
Lobster Salads and Cocktail Sauces
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There is no better way to enjoy lobster than in a cold
salad or cocktail. Some really nice dressings or sauces
can be put together very quickly using ingredients that
you may very well have on hand.
Blue Cheese Cocktail Sauce
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This is an excellent seafood dip. It is made by
combining equal parts of blue cheese dressing and
cocktail sauce.
Quick Cocktail Sauce
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A quick cocktail sauce can be made by combining 3/4 cup
of ketchup with 1/4 cup of horseradish, the juice of 1
lemon and a dash of Tabasco sauce.
Quick Sauce a la Lobster On Wheels
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1 cup of mayonnaise
1/4 cup of heavy cream
1/4 cup of chili sauce
1/4 cup of chopped green pepper
1/4 cup of chopped green onion
2 tablespoons of lemon juice
2 Tablespoons of horseradish
1 teaspoon of Lea & Perrins
a dash of Tabasco Sauce
1 whole Habanero Pepper (if you want some zing in your
dressing)
INSTRUCTIONS
Starts with 1 cup of mayonnaise into which we fold in
1/4 cup of heavy cream, 1/4 cup of chili sauce, 1
teaspoon of Lea & Perrins, 1/4 cup of chopped green
pepper, 1/4 cup of chopped green onion, 2 tablespoons of
lemon juice, a dash of Tabasco Sauce and salt and pepper
if needed.
Serving Suggestions
Seafood salads can be created using a variety herbs and
seasonings. Minced celery and mayonnaise are the most
common components of a lobster salad. A good
accompaniment for a seafood salad is a garnish of fresh
fruit such as grapes or fresh melon slices. Seafood
Cocktails are usually presented in a lettuce cup or
garnished with ornamental greens. Fresh fruit goes
nicely with a Seafood Cocktail also. Don't forget to
include lemon wedges to complete this dish.
Seafood Safety Tips
The safety issues surrounding cold seafood salads always
lead back to the dressings when in fact the dressings
are not hazardous in and of themselves. Mayonnaise for
example is made with an amount of vinegar which is more
than sufficient to prevent any bacterial growth. The
acidity of the vinegar creates a medium in which
bacteria can not grow. Lobster meat on the other hand
has a high pH which means that bacteria can multiply at
an alarming rate. When lobster meat is mixed with
mayonnaise it raises the overall pH which makes the
makes the lobster salad a potentially hazardous food. A
few simple safety precautions will insure a safe dining
experience for you and your guests. The best safety tip
is that you keep these items cold and covered.
New England Clam Chowder
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