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Lobster Recipes

Lobster Chowder
Lobster Creole
Lobster Kabobs
Lobster Mousse

Lobster Paté
Lobster Primavera
Lobster Salad
Asian Coleslaw
KFC Style Coleslaw
BBQ Beans
Lobster Cantonese
Lobster Bisque
Lobster Newburg
Lobster Thermidor
Baked Stuffed Lobster
Lobster Ceasar Salad
Lobster Vichyssoise
Lobster Stuffing
Lobster Quiche
Lobster Fradiavolo
Lobster Alfredo
Lobster Florentine Crepes
Lobster Salad and Cocktail Sauces
Award Winning New England Clam Chowder
Venus Manhattan Clam Chowder
Venus Seafood Chowder
American Bouillabaisse
Venus Baked Stuffed Lobster
Lobster Bisque
Lobster Casserole
Seafood Newburg
Homemade Lobster Ravioli
Seafood Scampi
Portuguese Seafood Rice
Lobster Thermidor
Steamed Lobster with Parsley and Wine Sauce
Shrimp with Lime Butter Sauce
Lobster Alfredo
Lobster Carbonara
Lobster Fra Diavlo
Lobster Gorgonzola
Lobster Mozambique
Lobster Pesto
Lobster Puthanesca
Lobster Quesadilla
Lobster Ravioli ala Vodka
Lobster Saute Scampi
Lobster Sherry
Shrimp Scampi


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  

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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  

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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  

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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  

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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  

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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  

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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  

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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  

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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.

 

Lobster Quiche  

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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  

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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  

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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  

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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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