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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The secret to an exceptional chowder is to not skimp on
the ingredients. Canned ingredients may be substituted
but the final product will not be the same.
Preparation Time: Approx. 90 minutes
Servings: About 2½ quarts or 12 servings
Ingredients:
2 cups 1/2 inch dices potatoes
5 cups fresh chopped surf clams
3 cups clam juice
4 oz. butter
1/2 cup flour
1/4 cup minced onion
1/4 cup minced celery
2 tablespoons minced garlic
2 1/2 cups light cream
salt as needed
2 teaspoons ground black pepper
3 bay leaves
3 teaspoons dry dill weed
Method
Wash the diced potatoes, drain and place in a stock pot
with the clam juice. Bring the potatoes to a boil, add
the chopped clams and bay leaves and simmer until the
potatoes are tender.
In a separate stock pot melt the butter and sautee the
onion, celery, and garlic until the onions become
transparent. Add the flour to the butter and onion
mixture to make a roux and cook over a low heat for
several minutes.
Add the hot clam stock through a strainer a cup at a
time and wisk until smooth. Add the remaining potatoes,
clams, and stock and bring to a simmer.
Add the light cream, black pepper, and dill weed and
return to a simmer. Adjust the seasoning.
Serve at once with oyster crackers.
Manhattan
Clam Chowder
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This chowder features a clear rich broth with a hearty
amount of fresh clams, potatoes, and imported Italian
tomatoes.
Preparation Time: Approx. 90 minutes
Servings: About 2½ quarts or 12 servings
Ingredients:
2 cups 1/2 inch dices potatoes
5 cups fresh chopped surf clams
4 cups clam juice
8 oz. sliced bacon
1/3 cup 1/2 inch diced onion
1/3 cup 1/2 inch diced celery
12 ounce can Italian tomatoes
2 tablespoons minced garlic
salt as needed
2 teaspoons ground black pepper
3 bay leaves
Method
Sautee the bacon in a stock pot until it is well done
and crispy. Remove the bacon from the pot and set aside.
Add the onions, celery, and garlic to the bacon grease
and sautee for about 1 minute.
Wash the diced potatoes, drain and place them in the pot
along with the clam juice. Bring the potatoes to a boil,
add the clams and the bay leaves and simmer until the
potatoes are tender.
Place the Italian tomatoes in a mixing bowl and roughly
crush them by hand and add to the chowder. Take the
cooked bacon, crumble it and add it to the chowder.
Return to a simmer and adjust the seasoning. Serve at
once with oyster crackers.
Seafood
Chowder
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This recipe is also a first place winner at the Newport,
Rhode Island Chowder Festival
Preparation Time: Approx. 90 minutes
Servings: About 2½ quarts or 12 servings
Ingredients:
2 cups 1/2 inch dices potatoes
1 cup lobster meat (about 8 ounces)
1 cup small sea scallops (about 8 ounces)
1 cup small gulf shrimp (about 8 ounces)
3 1/2 cups clam juice
4 oz. butter
1/2 cup flour
1/4 cup minced onion
1/4 cup minced celery
1 cup tomato puree
2 tablespoons minced garlic
2 1/2 cups light cream
salt as needed
2 teaspoons ground black pepper
3 bay leaves
Method
Peel and de-vein the shrimp and cut into bite sized
chunks. Wash the scallops and drain. Place the clam
juice in a stock pot and bring to a boil. Cook the
shrimp in the clam juice then remove and set aside. Do
the same thing with the scallops saving the stock. Cut
the lobster meat into bite sized chunks.
Wash the diced potatoes, drain and place in a stock pot
with the hot clam stock. Bring the potatoes to a boil,
add the bay leaves and simmer until the potatoes are
tender.
In a separate stock pot melt the butter and sautee the
onion, celery, and garlic until the onions become
transparent. Add the tomato puree and cook for several
minutes, add the flour to the butter and onion mixture
to make a roux and cook over a low heat for several
minutes.
Add the hot clam stock through a strainer a cup at a
time and wisk until smooth. Add the remaining potatoes
and bring to a simmer.
Add the light cream, black pepper, and the lobster,
shrimp, and scallops and return to a simmer. Adjust the
seasoning.
Serve at once with oyster crackers.
Bouillabaisse
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Note: True European Bouillabaisse is distinctive in
flavor and appearance because it is made with several
species of fish which are native to the Mediterranean
area alone. This recipe is a variation, which uses
seafood that is available in parts of eastern Canada.
Preparation Time: Approx. 90 minutes
Servings: About 2½ quarts or 12 servings
Ingredients:
½ cup olive oil
½ cup finely julienne onion
2 cups finely julienne leek bottoms
2 tablespoons chopped garlic
3 bay leaves
2 teaspoons fresh ground black pepper
2 tablespoons salt
4 tablespoons fresh chopped parsley
3 cups crushed imported Italian tomatoes (crush by hand
to insure texture)
2-½ cups clam juice
1 lbs. diced haddock (1 inch cubes)
½ lbs. cooked lobster meat
½ lbs. small peeled and de-veined shrimp
12 well scrubbed little necks
12 well scrubbed mussels
1 lbs. small sea scallops
salt as needed
2 teaspoons ground black pepper
Method
In a heavy stock pot heat the oil and sauté the onion,
leeks, and garlic until the vegetables become
transparent. Add the Italian tomatoes, the clam juice,
and the dry ingredients and return to a boil. Add the
little necks and mussels. A minute later add the
haddock. After an additional minute add the shrimp and
scallops. When the clams open and the haddock and
scallops are white and firm add the lobster meat. Check
the seasoning for salt and pepper. Serve at once
garnished with a toasted French bread crouton. Be sure
to include a clam and a mussel with each serving.
Baked
Stuffed Lobster
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Note: This recipe is a variation of our famous baked
stuffed lobster. Any variety of seafood may be
substituted for the lobster meat in this recipe. Please
note that some of the secret seasoning that we mix into
our Ritz Crackers at the restaurant is missing in this
recipe. If you want the real thing, come to our
restaurant or order via the internet –
www.venusdemilo.com
Preparation Time: Approx. 60 minutes - Servings: 2
Ingredients:
Two 2 lb. live lobsters -
8 ounces of lobster meat -
2/3 drawn butter -
4 cups crushed Ritz Crackers.
Method: Prepare the lobsters as you would for broiling
and set aside (See the section entitled How To Prepare
Lobster for Broiling). Slowly melt 1/2 lbs. of butter
taking care not to let the butter boil. The clear
portion of the melted butter is the drawn butter. Slowly
pour the drawn butter into a measuring cup, measuring
off 2/3 cups. In a food processor, grind enough Ritz
Crackers to make about 4 cups, (about 1/2 a box).
Combine the crushed Ritz Crackers with the drawn butter
a little at a time until the crackers are liberally and
evenly coated. Fill the bottom of the lobster bodies and
the lobster tails with about 1/2 the amount of cracker
mixture. Next, divide the meat into equal parts and fill
the lobster body. Cover the lobster meat with the
remaining crumbs and place the lobster on a sheet pan
along with the claws. Pre-heat the oven . Cook the
lobsters for approximately 30 minutes or until the tail°to
375 meat becomes white and firm to the touch. Serve at
once with lemon wedges and drawn butter.
Lobster
Bisque
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Preparation Time: Approx. 90 minutes Servings: About 1/2
gallon or 8 servings.
Note: A bisque is a shellfish based cream soup. A bisque
differs from a chowder or a stew in that a bisque is
smooth and usually strained where-as a chowder contains
diced vegetables and chunks of meat or seafood. I must
admit however, that at the Venus, we add an extra amount
of lobster meat to our lobster bisque. Generally a
bisque is made from a highly reduced stock and is very
rich in flavor. All cream soups are ruined with boiling
so take special care while reheating.
Ingredients:
Live Lobster Culls Lobster - About 1 and 3/4 Lbs..
Butter - 1/4 Lbs..
All Purpose Flour - 3/4 cup.
Chopped Onions - 1/3 Cup.
Tomato Paste - 3/4 Cup.
Lemon Juice - 1 Tablespoon.
Chicken Bouillon - 2 Cubes.
Peppercorns - 8 Each.
Celery - 3 Stalks.
Salt - 2 Teaspoons.
Sugar - 1 Tablespoon.
White Pepper - 1 Teaspoon.
Lea & Perrins Sauce- 1 Teaspoon.
A1 Steak Sauce - 1 Tablespoon.
Light cream - 1 Pint.
Directions
In a large stock pot, combine chopped onions, celery
stalks, peppercorns, bouillon cubes, and salt with 1
gallon of cold water and bring to boil. Add the live
lobster to the boiling stock, reduce heat, cover and
simmer for about 12 minutes. Remove the lobster from the
broth and allow it to sit and cool. Allow the stock to
continue to simmer uncovered. When the lobster has
cooled enough to allow handling, shell it , taking
special care to save all the juices and return them to
the stock. Place the lobster meat on the side for later
use. Return all the shells and unusable products to the
lobster stock and reduce by half and hold hot. In a
separate stock pot, melt the butter then add the flour
to the butter and cook over a medium heat for about a
minute while continually whisking. Add the tomato paste
and cook for an additional minute. Add the lobster
stock, through a strainer, a cup at a time while
whisking constantly. When the sauce is smooth and at the
consistency of a gravy reduce heat. Add the lemon juice,
salt, Lea & Perrins, A1 Sauce, sugar, and white
pepper and simmer for 10 minutes while stirring
occaisionaly. Slowly add the cold light cream while
stirring continually and bring the soup back to
temperature. Adjust the seasoning. Chop or cut reserved
lobster meat into desired size and add to soup. Serve at
once.
Lobster
Casserole
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Preparation Time: Approx. 45 minutes Servings: 4
servings.
Note: With this recipe, special care should be taken not
to over salt because when wine is added to a soup or
sauce it intensifies saltiness. Wine should only be
added to a hot sauce shortly before it is served. For
this reason avoid boiling a sauce after wine has been
added. This recipe will also work well with scallops or
an medley of seafood.
Ingredients:
Lobster Meat (Bite Size Cubes)- 20 ounces.
Butter - 1/4 Cup.
Milk - 2 Cups.
All Purpose Flour - 3 Tablespoons.
Chopped Onions - 1 Tablespoon.
White Wine - 1/4 Cup.
Prepared Mustard - 2 Tablespoons.
Salt - To taste.
Parsley - 1/2 Teaspoon.
Lea & Perrins - Dash.
Tabasco Sauce - Dash.
Curry Powder - 1/2 Teaspoon.
Ritz Cracker Topping - 1/2 Cup.
Directions
Heat the milk in a heavy sauce pan over a medium heat
until milk just starts to simmer. In a separate sauce
pan melt the butter and sauté the onions until they
become transparent. Add the flour to the butter and
onion mixture making a roux, and cook over a medium heat
for about a minute. Slowly add the hot milk to the roux
while whisking constantly. Once all the milk is
incorporated into the roux add the salt, prepared
mustard, parsley flakes, Lea & Perrins, Tabasco
Sauce, and curry powder. Simmer sauce over low fire for
about 10 minutes. Add white wine and simmer for an
additional 10 minutes. Adjust seasoning and remove from
fire. Place lobster chunks in mixing bowl and add sauce
and mix until desired consistency. Place mixture in a
appropriate sized glass casserole or into 4 individual
ceramic bakers. Top with Ritz cracker topping and bake
in a 375 degree oven for approximately 20 minutes or
until sauce starts to bubble.
Ritz Cracker Topping
Slowly melt 1/4 LB of butter in a double boiler. When
melted, draw off the clear portion of the butter and mix
with a 1/2 cup of crushed Ritz Crackers. Avoid using the
milky part of the separation as it is very salty.
Seafood
Newburg
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Preparation Time: Approx. 45 minutes Servings: 4
servings.
Note: Many recipes for Newburg sauce call for paprika as
the coloring agent rather than using a tomato product.
While a sauce colored with paprika is more stable, the
paprika tends to cause a bitter aftertaste. For this
reason we use tomato puree to color our sauce. Take
special care not boil the sauce as the acidity of the
tomato may cause the sauce to break.
Ingredients:
Puff Pastry Shells - 4.
Lobster Meat (Bite Size Cubes) - 8 ounces.
Sea Scallops - 8 ounces.
Shrimp (Peeled and De-veined) - 8 ounces.
Butter - 1/4 Cup.
Milk - 2 Cups.
All Purpose Flour - 3 Tablespoons.
Tomato Puree - 1/2 Cup.
Salt - To Taste.
Sherry Wine - 2 Tablespoons.
Directions
Puff Pastry shells can be found in the frozen food
section of most grocery stores. Cook the pastry shells
according to the manufacturers directions and put aside.
Heat the milk in a heavy sauce pan over a medium heat
until the milk just starts to simmer. In a separate
sauce pan, melt the butter and add the flour to it
making a roux, and cook over a medium heat for about a
minute. Add the tomato puree to the roux and cook while
whisking for an additional minute. Add the hot milk to
the roux a 1/2 cup at a time while whisking constantly.
Once the milk is incorporated into the sauce, add the
sherry wine and check the seasoning for saltiness.
Simmer the sauce over a low heat for about 10 minutes to
allow the alcohol to evaporate then remove the sauce
from the heat and cover.
In a sauté pan melt 3 tablespoons of butter over a
medium heat. When the butter starts to bubble add the
shrimp and sauté for about a minute. Next add the
scallops and the lobster meat and sauté until scallops
are white and firm. Add enough newberg sauce to just
cover the seafood and simmer about 2 minutes. If the
sauce seems a bit too thick you may thin it down with a
little milk. Adjust the seasoning. Serve over pastry
shell and garnish with parsley sprig and a lemon wedge.
Lobster
Ravioli
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Preparation Time: Approx. 4 hours, allowing for setting
and drying time
Servings: 2 dozen large ravioli
Note: Most ravioli fillings are a finely chopped meat
and spinach mixture but you may use any combination of
meats or vegetables you like.
Ingredients:
Noodle Dough
- 1 and 1/3 cup all-purpose flour -
2 eggs - 2 tablespoon water -
1 teaspoon salt -
2 teaspoon oil.
Ingredients:
Lobster filling -
1/2 cup minced lobster meat -
1/2 cup cooked minced spinach -
2 egg - ¼ cup bread crumbs
¼ cup grated cheese -
2 tablespoon heavy cream -
1 teaspoon dried sweet basil - 1 clove minced garlic -
pinch of salt & pepper
Method for Noodle Dough
On a cutting board make a well with the flour. Loosely
combine the egg, the salt, the water, and the oil and
drop this mixture into the well. Work the mixture by
hand, folding the flour over the egg until the dough can
be formed into a ball. Knead the dough for about 10
minutes then let it stand for an hour.
Roll the dough until it is very thin and cut it into 2
equal sized sheets. On one sheet put a teaspoon of the
ravioli filling, in little mounds 2 inches apart.
Lightly brush around the mounds of filling with water.
Place the second sheet over the first sheet and press
gently around the ravioli mounds. Press the outside
edges. Cut the dough into squares with a pie jagger
leaving a mound of filling in the middle of each square.
Place the ravioli on a lightly dusted sheet pan and dry
for about 2 hours.
Drop the ravioli into salted boiling water and simmer
for about 10 minutes. Remove and cool for later use or
serve at once with tomato sauce and grated cheese.
Method for Ravioli Filling
Lightly beat the eggs and add the cheese, garlic, heavy
cream and spices. Fold in the lobster meat, the spinach,
and lastly the bread crumbs.
Seafood
Scampi
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Preparation Time: Approx. 25 minutes Servings: 4
servings.
Note: You may use any combination of seafood you like
with this recipe. Keep in mind that when a sauté item
is allowed to sit, it will become oily so try to plan
this entrée accordingly, so that it will be served
immediately. It is a good idea to cook your pasta ahead
of time so you can heat it quickly when the scampi is
ready. The best way to hold cooked pasta is in a little
olive oil. Holding it in water will cause the pasta to
swell and become pasty. Pasta should always be cooked
"al dente" which means basically, with a bite.
Properly cooked pasta should be chewy, but never
crunchy. It is a good idea to just keep sampling during
cooking until the pasta reaches the point of doneness.
Once the pasta is cooked, rinse it quickly in cold
water, toss it in olive oil, and cover it. Re-heating it
will involve little more than submerging it in boiling
water for a few seconds.
Ingredients:
Lobster Meat (Bite Sized Chunks) - 8 Ounces.
Shrimp (Peeled and De-veined) - 8 Ounces.
Sea Scallops - 8 Ounces.
Butter - 4 Tablespoons.
Minced Garlic - 1 Tablespoon.
Chopped Parsley - 1 Teaspoon.
Lemon Juice - 1 Teaspoon.
Dry White Wine - 2 Tablespoon.
Clam Juice - 1/4 Cup.
Flour - 2 Tablespoon.
Salt & Pepper - To Taste.
Light Cream - 1/4 Cup.
Butter Swirl - 4 Tablespoons.
Angel Hair Pasta - 2 Lbs..
Directions
In a heavy sauté pan melt 4 Tablespoons of butter. Add
the garlic and shrimp and sauté for about a minute.
Next add the scallops and lobster meat and sauté until
the scallops are white and firm. Sprinkle the flour over
the seafood while tossing. Add the clam juice, white
wine, parsley, and lemon juice and simmer for about a
minute. Add light cream and return to simmer. Adjust
seasoning and add butter swirl just before serving.
Serve over angel hair pasta.
What is a butter swirl?
A butter swirl is a portion of tempered butter which is
added to a sauce, just before serving to enhance flavor,
texture, and appearance. A butter swirl will help to
bind a sauce and it will also introduce a sheen, which
is eye appealing. By tempered we mean simply, butter
that is at room temperature.
Portuguese
Seafood Rice
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Preparation Time: Approx. 45 minutes Servings: 4
servings.
Note: You may use any combination of seafood you like
with this recipe. If Goya Seasoning isn't available in
you area you can create a substitute by using equal
parts of chili powder, paprika, and garlic powder.
Ingredients:
Rice Pilaf - 8 Cups.
Lobster Meat (Bite Size Cubes) - 8 ounces.
Sea Scallops - 8 ounces.
Shrimp (Peeled and De-veined) - 8 ounces.
Butter - 1/4 Cup.
Chopped Onions - 2 Tablespoons.
Fresh Minced Garlic - 2 Teaspoons. \ White Wine - 1/4
Cup.
Goya Seasoning - 1 Tablespoon.
Clam Juice - 1/4 Cup.
Salt - To taste.
Parsley - 1/2 Teaspoon.
Lemon Juice - 1/2 Teaspoon.
Tabasco Sauce - Dash.
Directions
Prepare enough rice pilaf to yield 8 cups. Recipe is
supplied below. While the rice is cooking melt the
butter in a heavy sauté pan. Add the chopped onion and
minced garlic and sauté until the onions are
transparent. Add the shrimp and sauté for about a
minute. Add the scallops and lobster meat and sauté
until the scallops are white and firm. Add the Goya
seasoning, a dash of salt, and the parsley flakes while
gently tossing the seafood. Add the lemon juice, white
wine, clam juice, and a dash of Tabasco sauce and bring
to a simmer. Serve at once over Rice Pilaf.
Rice Pilaf
Melt 3 Tablespoons of Butter in a 5 quart sauce pan.
Sauté 3 Tablespoons of Chopped Onion and 1 Tablespoon
of Minced Garlic until transparent. Add 4 and 1/2 Cups
of Cold Water, 6 bouillon Cubes, 1 Teaspoon of Lemon
Juice, and 1 Teaspoon of Black Pepper. Bring water to a
boil, then stir in 2 Cups of Converted Rice , reduce
heat, cover and simmer for 20 minutes. Remove from heat
and let stand for 5 minutes.
Lobster
Thermidor
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Preparation Time: Approx. 60 minutes Servings: 2
servings.
Note: You may use any combination of seafood you like
with this recipe. Prepare shredded white bread in a food
processor or simply dice by hand into 1/4 inch squares
or cut into a thin julienne.
Ingredients:
Broiler Ready 2 LB Live Lobster - 2 Each.
Butter - 3 Teaspoons.
Flour - 2 Teaspoons.
Minced Shallots - 1 Tablespoon.
Heavy Cream - 1/4 Cup.
Salt & Pepper - To Taste.
Paprika - 1 Teaspoon.
Cayenne - Pinch.
Sherry Wine - 1 Tablespoon.
Shredded White Bread - 1 to 2 Cups.
Hard Grated Cheese - 2 Tablespoons.
Melted Butter - 2 Tablespoons.
Butter Pats - 8 Each.
Directions.
Prepare the lobsters for broiling. Crack the claws with
a cleaver or a heavy French knife. In a sauce pan bring
1 Cup of water to a boil, add the lobster claws, cover
and steam for about 12 minutes. Remove the lobster
claws, set them aside to cool and reserve the lobster
stock. When the claws are cool enough to handle, shell
the claws and put the lobster meat on the side after
cutting into bite sized chunks.
Brush the lobster tails with butter and place them in a
375 degree oven for 25 minutes or until the tail meat
becomes white and firm. Check the lobsters often so as
not to dry them out. While the lobsters are cooking,
melt the butter in a heavy sauté pan, sauté the
shallots until they are transparent, add the flour and
cook for an additional minute. Slowly add the lobster
stock while whisking the sauce smooth, and then slowly
add the light cream and whisk until smooth. Add the
sherry, paprika, and adjust the seasoning with salt and
pepper. Add the lobster to the sauce to warm it.
When the lobsters are cooked remove them from the oven.
Fill the lobsters with the thermidor sauce. Top the
lobsters with the shredded white bread, grated cheese,
and several butter pats. Place the lobsters under the
broiler until the topping is toasted. Return the
lobsters to the oven for 10 minutes then serve at once.
Steamed
Lobster with Parsley and Wine Sauce
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Note: See section entitled How to Prepare a Lobster for
Boiling for the proper method of steaming lobsters. This
item can be served as both an entrée or as an
appetizer.
Preparation Time: Approx. 45 minutes
Serving Size: 2 servings as an entree or 4 servings as
an appetizer
Ingredients:
4 each 1 and 1/4 LB live lobsters.
1 cup white wine
1/4 cup minced shallots
1/2 cup heavy cream
1 bunch chopped Italian parsley
pinch black pepper
4 tablespoons butter
Method
Bring the wine and shallots to a simmer in a covered
stockpot. Prepare the lobsters for boiling and steam
them in the the wine-shallot mixture, (see How to
Prepare a Lobster For Boiling). When the lobsters are
cooked, remove them from the pot and allow them to cool
for several minutes. Next, crack the claws and cut the
bodies in half lengthwise and remove the stomach sacs.
Place the lobster halves in a soup bowl meat side up.
Remove the claw meat from the shells and place in the
body cavity. Place the lobsters in a warm oven while the
sauce is being prepared. Strain the lobster stock and
add the heavy cream and return to a simmer. Add the
chopped parsley, butter, and pepper and simmer while
stirring until the butter has melted and the sauce has
thickened. Spoon the sauce over and around the lobster
halves. Serve at once.
Shrimp with Lime Butter Sauce
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Note: This item is a nice summertime appetizer or light
entrée. Preparation Time: Approx. 2-3 hours to prepare
and marinate, with and additional 15 to 20 minutes to
grill and serve. Yield: 2 servings.
Ingredients:
1 lbs. peeled and de-veined shrimp.
1/2 cup olive oil.
1 tablespoon lime juice.
fresh ground black pepper.
pinch salt.
pinch dry parsley flakes.
Method Make a marinade by combining first the lime
juice, salt, pepper, and parsley flakes. Next whisk in
the olive oil and pour the marinade over the shrimp and
marinate while refrigerated for 2 hours. Remove the
shrimp from the marinade and place on a hot grill. Save
the excess marinade for basting the shrimp as it grills.
Grill over a low to medium fire basting often to prevent
over drying. Grill for about 12 minutes or until the
shrimp is firm and to touch and loses its translucency.
Serve at once with lemon wedges
The Following Recipes are for 2 servings and all
have an Italian background.
Lobster Alfredo 2
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4-6 oz. cooked lobster meat. 2 tsp. chopped garlic
4-6 cups heavy cream.
¼ cup white wine.
¼ cup butter (depending on thickness).
½ cup parmesan cheese.
1 tbs. salt, pepper, garlic pinch, parsley garnish.
Preparation: In a medium sauté pan, add butter and
chopped garlic. Simmer. Add white wine, clam juice, and
heavy cream and bring to boil. Add spices and cheese.
Turn heat to low, stir sauce, and add more cheese to
taste. Then add lobster meat. Garnish with parsley.
Lobster
Carbonara
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4-6 oz. cooked lobster meat.
¼ cup diced prosciutto ham.
1/8 cup mushrooms.
1/8 cup peas.
2 tsp. chopped garlic.
4-6 cups heavy cream.
½ cup. white wine.
¼ cup clam juice.
¼ cup butter (depending on thickness).
½ cup parmesan cheese.
½ tbs. salt; 1 tbs. pepper & garlic; parsley to
garnish.
Preparation: In medium sauté pan, add garlic, butter,
pieces prosciutto ham, mushrooms and peas. Simmer. Add
white wine, clam juice, heavy cream and spices. Bring to
a boil. Add lobster meat and cheese. Turn heat down to
low. (Add more cheese to taste.) Parsley to garnish.
Lobster
Fra Diavlo
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4-6 oz. cooked lobster meat.
1/8 cup banana hot pepper rings.
¼ cup chopped garlic.
½ cup white wine.
¼ cup clam juice.
½ cup marinara sauce.
Pinch salt, pepper, garlic powder, fresh basil.
Preparation: In a medium sauté pan, add olive oil,
garlic, banana pepper rings and simmer. Add white wine,
clam juice, marinara sauce, and spices. Bring to a boil.
Add lobster meat. Parsley to garnish.
Lobster
Gorgonzola
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4-6 oz. cooked lobster meat.
2 tsp. chopped garlic.
½ cup gorgonzola cheese.
1 cup heavy cream.
¼ cup white wine.
1/8 cup clam juice.
¼ cup butter.
Pinch salt, pepper, basil, parsley.
Preparation: In a medium sauté pan put garlic butter,
gorgonzola cheese and simmer until cheese starts to
melt. Add wine, clam juice, and cream. Reduce sauce to
thickness. Add spices. (add more butter for thicker
sauce). Garnish with parsley.
Lobster
Mozambique (Portuguese)
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4-6 oz. cooked lobster meat.
3 tbs. butter.
2 tsp. chopped garlic.
½ cup white wine.
1/8 cup clam juice.
1/8 cup beer (any type).
1/8 cup diced onion.
2 ½ cups marinara sauce.
4 pkgs. Goya seasoning.
3 tbs. tabasco sauce.
Pinch salt, pepper, parsley.
Preparation: In a medium sauté pan, mix butter, garlic,
onion, Goya seasoning, spices, and tabasco sauce. Let
simmer. Add wine, clam juice, marinara sauce and beer.
Bring to a boil then let simmer for 15 to 20 minutes.
Serve.
Lobster
Pesto
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4-6 oz. cooked lobster meat.
3 tbs. pesto sauce.
½ tsp. butter.
¼ cup white wine.
1/8 cup clam juice.
2tbs. parmesan cheese.
Pinch salt, pepper, parsley.
Preparation: In a medium sauté pan, add pesto sauce,
butter and let simmer. Add wine and clam juice. Bring to
a high heat. Simmer. Add spices, lobster meat, and
cheese to taste.
Lobster
Puthanesca
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2 tbs. chopped garlic.
4-6 oz. cooked lobster meat.
1/8 cup capers.
1/8 cup calamata olives.
1/8 cup anchovy paste or
3 anchovy filets.
1/8 cup white wine.
¼ cup clam juice.
2 ½ cups marinara sauce.
Pinch salt, pepper, garlic powder, basil and parsley.
2 tbs. parmesan cheese.
1/8 cup olive oil.
Preparation: In a medium sauté pan put capers, olives,
anchovy paste or filets, olive oil, garlic and let
simmer. Then add wine, clam juice, spices and marinara
sauce. Bring to a boil. Add lobster meat and cheese.
Lobster
Tail Quesadilla
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4-6 oz. chopped lobster meat (cooked).
¼ cup diced red, green, yellow orange peppers.
¼ cup diced red onion .
2 flour or corn tortilla shells – 8-12 inches.
¼ cup Monterey jack and hot pepper jack cheese.
Pinch salt, pepper, Cajun spice, curry spice, and basil.
2 tsp. Tabasco sauce.
Preparation: Brown tortilla shells. On top of one, place
lobster meat, peppers onion and cheese. In a small
mixing bowl, add spices and Tabasco sauce. Mix with
spoon, pour over 2nd tortilla shell. Combine two
together. Bake at 350 degrees in oven for 3 to 6
minutes. Cut in 4; serve.
Lobster
Ravioli ala Vodka
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2-4 (2oz) lobster tails.
5-8 lobster ravioli.
2 tsp. chopped garlic.
3 tsp. butter.
¼ cup clam juice.
1 shot vodka.
1 ½ cups marinara sauce.
¼ cup heavy cream.
¼ cup parmesan cheese.
Pinch salt, pepper, basil, parsley.
Preparation: In medium sauté pan, add butter, garlic,
spices and lobster tail. Let simmer. Add shot vodka,
clam juice, marinara and heavy cream to color (the more
cream you add, the lighter the sauce gets). Bring to a
boil; add cheese to taste. Pour over lobster ravioli.
Lobster
Saute’ - Scampi
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4-6 oz. cooked lobster meat.
½ cup butter.
2 tbs. chopped garlic.
½ cup white wine.
¼ cup clam juice.
Pinch salt, pepper, garlic powder, and parsley.
Preparation: In a medium sauté pan add butter &
garlic and let it simmer until garlic is golden brown.
Add white wine, clam juice, and spices and bring to a
boil. Add lobster meat and simmer until sauce is to your
thickness; add more butter to thicken sauce. Garnish
with parsley.
Lobster
Sherry
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4-6 oz. cooked lobster meat.
3 artichokes hearts.
3 sundried tomatoes.
2 tsp. chopped garlic.
1/2 cup cream sherry wine.
1/8 cup clam juice.
¼ cup butter.
2 tbs. parmesan cheese.
Pinch salt, pepper, basil.
Preparation: In a medium sauté pan, simmer artichoke
hearts, sundried tomatoes, garlic, butter and spices.
Add sherry wine, clam juice and bring to a boil. Then
add the lobster meat and cheese, let simmer on low heat.
Serve.
Shrimp
Scampi
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Preparation Time: Approx. 20 minutes Servings: 2
servings Ingredients ---
1 lb peeled and de-veined shrimp.
½ cup butter.
2 tbs. chopped garlic.
½ cup white wine.
2 tsp. fresh lemon juice.
¼ cup white wine.
¼ cup heavy cream.
salt and black pepper to taste.
2 tbs. fresh chopped parsley.
1 lbs. cooked pasta.
Method In a medium sauté pan over a low fire melt the
¼ cup of butter and sauté the garlic and the shrimp
until the shrimp are firm to touch and lose their
translucent appearance. Add the white wine, the lemon
juice, and the chopped parsley and return to a simmer.
Add the heavy cream and return to a simmer. Reduce heat,
add the remaining butter and check the seasoning for
salt and pepper. Simmer until the butter melts and the
sauce thickens. Serve at once over your favorite pasta.
Garnish with chopped parsley and a lemon wedge. For a
spicier version of this recipe try adding some hot
banana pepper rings.