Ingredients
2 1-1/4-pound lobsterSalt to taste
2 tbsp butter
1/4 cup finely chopped onions
2 tbsp finely chopped shallots
2 tbsp flour
1/2 cup dry white wine
1 cup crushed tomatoes
1 cup fish stock or bottled clam juice
1/2 tsp tarragon1 small bay leaf
1/4 tsp thymeFreshly ground pepper to taste
1/4 tsp hot red pepper flakesCornmeal
48 suey gow (goyza) or wonton skins, approximately, available where Chinese foods are sold.
1 egg yolk
2 tbsp water
1/2 cup cream1 tbsp cognac
Cooking Instructions
1 Drop the live lobster into boiling water to cover and add salt. Cook the lobsters 7 minutes and drain. Arrange the lobster head down, letting the curved tails rest on the side of the kettle.
2 When the lobster have reached room temperature, remove the meat from the shell. Place the meat on a flat surface and chop it fine. Save the soft body part of the shells, discarding the hard claw portions. Crush the soft portions using a heavy mallet.
3 Heat the butter in a heavy saucepan and add the onions and shallots. Cook until wilted. Add the crushed lobster shells and sprinkle with flour. Stir to blend. Add the wine, tomatoes, stock, tarragon, bay leaf and thyme. Bring to the boil, stirring. Add salt, pepper and red pepper flakes. Let cook 10 minutes.
4 Pour the mixture into a food mill and press to extract as much liquid from the solids as possible. There should be about 2-1/2 cups of sauce.
5 Add 1/2 cup of the sauce to the chopped lobster and stir to blend. Set the remaining sauce aside.
6 When you work with the suey gow wrappers or the wonton skins, keep them covered as you work, otherwise they dry out quickly. Sprinkle a flat surface with cornmeal. Lay out 24 of the wrappers on this surface. Spoon equal portions of the lobster mixture (about 1 tbsp each) onto the center of each wrapper.
7 Beat the yolk with the water and brush this mixture around each spoonful of the filling. Top each with a second wrapper and press around the filling to seal as neatly as possible. The ravioli may be cooked at this point. It is preferable, however, to use the top, unsharp edge of a biscuit cutter to press around the filling to help seal the wrappers. Choose a cutter to fit around the filling neatly and compactly. Press down gently to seal without cutting. Choose a slightly wider biscuit cutter and, placing it sharp side down, cut around the filling to make a round ravioli. Pull away and discard the excess dough. Carefully lift up each ravioli and place it on the surface previously sprinkled with cornmeal. Cover with a squeezed-out damp cloth until ready to cook.
8 When ready to cook, bring the reserved sauce to the simmer. Add the cream and cognac. Ideally, you should put the sauce through a fine sieve or food mill and reheat.
9 Bring about 3 quarts of water to the boil and add salt to taste. Add the ravioli. Let cook about 3 minutes.
10 Drain the ravioli and serve immediately with the sauce.
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lobster recipe
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Maine Lobster Store
Saturday, June 27, 2009
Lobster Newburg Fondue
Ingredients
2 tbsp unsalted butter
2 tbsp finely chopped shallots or white parts of scallions
3 tbsp all-purpose flour
1/2 cup dry white wine
2 tbsp dry sherry such as Manzanillo
1/2 cup chicken stock, preferably homemade or reduced sodium canned broth
1/2 cup heavy cream
1 lb Gruyère cheese, rind trimmed and discarded, and shredded (about 5 cups)
8 oz (1-1/2 cups) chopped cooked lobster meat
1 tbsp finely chopped fresh parsley
1/8 tsp saltFreshly ground pepper, to taste
Cooking Instructions
1. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Whisk in the flour and reduce the heat to low. Stir and cook, without browning the flour, for 1 minute. Whisk in the wine and sherry, then the chicken stock and heavy cream.
2. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Gradually stir in the cheese, stirring each addition until it is melted. Stir in the lobster and parsley. Season with the salt and pepper.
3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice.
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lobster recipe
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Maine Lobster Store
2 tbsp unsalted butter
2 tbsp finely chopped shallots or white parts of scallions
3 tbsp all-purpose flour
1/2 cup dry white wine
2 tbsp dry sherry such as Manzanillo
1/2 cup chicken stock, preferably homemade or reduced sodium canned broth
1/2 cup heavy cream
1 lb Gruyère cheese, rind trimmed and discarded, and shredded (about 5 cups)
8 oz (1-1/2 cups) chopped cooked lobster meat
1 tbsp finely chopped fresh parsley
1/8 tsp saltFreshly ground pepper, to taste
Cooking Instructions
1. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Whisk in the flour and reduce the heat to low. Stir and cook, without browning the flour, for 1 minute. Whisk in the wine and sherry, then the chicken stock and heavy cream.
2. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Gradually stir in the cheese, stirring each addition until it is melted. Stir in the lobster and parsley. Season with the salt and pepper.
3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice.
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lobster recipe
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Maine Lobster Store
Lobster in Fried Onion Sauce
Ingredients
1/2 cup light vegetable oil
2 medium-sized onions peeled and sliced into thin shreds
1-1/2 cups finely chopped onions
2 tsp finely chopped garlic
1 tbsp finely chopped fresh ginger root
1 tbsp ground coriander
1/2 tsp turmeric
1/4 tsp fennel seeds, crushed
1/2 tsp red pepper or to taste
1-1/2 tsp paprika
1-1/2 cups chopped fresh ripe tomatoes (or substitute 1 cup drained canned tomatoes, chopped)1-1/2 tsp Kosher salt
1-1/2 lbs cooked lobster meat, diced into large pieces
1/4 cup heavy cream2 tbsp finely chopped fresh coriander leaves
Cooking Instructions
1. Heat the oil in a large shallow pan, preferably one with a non-stick surface, over high heat. When the oil is very hot, add the onion shreds, and fry, stirring them until they turn dark brown (about 9 minutes). Take them out with a slotted spoon and spread on paper towels to drain.
2. Add the 1-1/2 cups chopped onions to the same oil, and fry them until they turn caramel brown (about 15 minutes), stirring constantly. (See directions for Brown-frying Onions, p. 71.) Add garlic and ginger, and fry for an additional 2 minutes. Reduce heat to medium, and add coriander, turmeric, fennel, red pepper, and paprika. Stir rapidly for 5 seconds, and then add tomatoes. Cook the mixture, uncovered, until it reduces to a thick pulpy sauce and the oil begins to separate from it (about 4 minutes). Add 2 cups boiling water and salt. Reduce heat and simmer, covered, for 15 minutes or until the water evaporates and the sauce reduces to a thick gravy. If the sauce looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. (The sauce may be prepared several hours ahead and kept, covered, at room temperature, or refrigerated for up to 4 days, or frozen. Defrost thoroughly and reheat before proceeding with the recipe.)
3. Add lobster meat, and simmer until heated through. Stir in cream and chopped coriander leaves. Check for salt, and transfer to a serving platter. Serve garnished with fried onion shreds and, if desired, more chopped coriander leaves.
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Lobster RecipeTry our lobster resource for live lobster and cooked lobster.
Maine Lobster Store
1/2 cup light vegetable oil
2 medium-sized onions peeled and sliced into thin shreds
1-1/2 cups finely chopped onions
2 tsp finely chopped garlic
1 tbsp finely chopped fresh ginger root
1 tbsp ground coriander
1/2 tsp turmeric
1/4 tsp fennel seeds, crushed
1/2 tsp red pepper or to taste
1-1/2 tsp paprika
1-1/2 cups chopped fresh ripe tomatoes (or substitute 1 cup drained canned tomatoes, chopped)1-1/2 tsp Kosher salt
1-1/2 lbs cooked lobster meat, diced into large pieces
1/4 cup heavy cream2 tbsp finely chopped fresh coriander leaves
Cooking Instructions
1. Heat the oil in a large shallow pan, preferably one with a non-stick surface, over high heat. When the oil is very hot, add the onion shreds, and fry, stirring them until they turn dark brown (about 9 minutes). Take them out with a slotted spoon and spread on paper towels to drain.
2. Add the 1-1/2 cups chopped onions to the same oil, and fry them until they turn caramel brown (about 15 minutes), stirring constantly. (See directions for Brown-frying Onions, p. 71.) Add garlic and ginger, and fry for an additional 2 minutes. Reduce heat to medium, and add coriander, turmeric, fennel, red pepper, and paprika. Stir rapidly for 5 seconds, and then add tomatoes. Cook the mixture, uncovered, until it reduces to a thick pulpy sauce and the oil begins to separate from it (about 4 minutes). Add 2 cups boiling water and salt. Reduce heat and simmer, covered, for 15 minutes or until the water evaporates and the sauce reduces to a thick gravy. If the sauce looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. (The sauce may be prepared several hours ahead and kept, covered, at room temperature, or refrigerated for up to 4 days, or frozen. Defrost thoroughly and reheat before proceeding with the recipe.)
3. Add lobster meat, and simmer until heated through. Stir in cream and chopped coriander leaves. Check for salt, and transfer to a serving platter. Serve garnished with fried onion shreds and, if desired, more chopped coriander leaves.
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Lobster RecipeTry our lobster resource for live lobster and cooked lobster.
Maine Lobster Store
Lobster Dublin Lawyer
Ingredients
1 2-pound Maine lobster
2 tbsp butter
1 shallot, minced
1/2 lb sea scallops
1/4 cup white wine
1/4 cup Irish whiskey
1/4 cup heavy cream
2 tbsp garlic butter (made by combining 2 tbsp softened butter with 1/2 tsp finely minced garlic)
Cooking Instructions
1. Cook the live lobster in boiling water to cover for 5 minutes. Split the lobster in half, remove the meat, and reserve the body.
2. Heat the butter in a heavy pan until frothy. Add the shallot and scallops and saute for 2 to 3 minutes. Pour in the wine and steam briefly.
3. Add the cooked lobster meat and heat thoroughly. Add the whiskey, let it warm, and ignite. When the flames die down, add the heavy cream and reduce but do not boil.
4. Just before serving, add the garlic butter and cook until it has melted. Place the body cavity halves on two plates, fill with the scallops and lobster, and cover with the sauce. Serve with rice or pasta.
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Maine Lobster Store
Friday, June 26, 2009
Lobster Newburg
Ingredients
2 2-pound live lobster
1/3 cup of Cognac4 tbsp of butter
2 cups of heavy cream4 tbsp of olive oil
2/3 cup of bouillon (fish or meat stock)
Saltpepper
1 cup of dry white wineBeurre ManieBeurre Manie
Cooking InstructionsTo clean: place the live lobster on a work board or table and using a heavy, sharp knife and mallet, insert the point of the knife between the body and tail shells and drive it through to sever the spinal cord. When the lobster stops moving, turn it over on its back and split it lengthwise from head to tail, cutting it into two parts. Remove the stomach and intestinal tract but leave the grayish-colored liver and the roe, or "coral," if there is any. Then remove the claws and cut the tails in sections, cutting through where the shells are jointed. Wash well.
Heat the butter and oil together in a large kettle and add the live lobster pieces. Using tongs, toss them about until the shells turn red and the meat is seared. Season to taste with salt and pepper. When the shells are red, remove the lobster pieces and put them on a hot platter. Add the wine and Cognac to the kettle and boil it rapidly until it is reduced to half its volume. Add the cream and the bouillon - any court bouillon in which you have cooked fish or shellfish, or a meat bouillon. This latter can be made with hot water and a bouillon cube. Add the lobster pieces, cover the kettle and simmer gently for 30 minutes.
Remove the cooked lobster and take the meat out of the shell. Place the lobster meat in a deep dish.
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2 2-pound live lobster
1/3 cup of Cognac4 tbsp of butter
2 cups of heavy cream4 tbsp of olive oil
2/3 cup of bouillon (fish or meat stock)
Saltpepper
1 cup of dry white wineBeurre ManieBeurre Manie
Cooking InstructionsTo clean: place the live lobster on a work board or table and using a heavy, sharp knife and mallet, insert the point of the knife between the body and tail shells and drive it through to sever the spinal cord. When the lobster stops moving, turn it over on its back and split it lengthwise from head to tail, cutting it into two parts. Remove the stomach and intestinal tract but leave the grayish-colored liver and the roe, or "coral," if there is any. Then remove the claws and cut the tails in sections, cutting through where the shells are jointed. Wash well.
Heat the butter and oil together in a large kettle and add the live lobster pieces. Using tongs, toss them about until the shells turn red and the meat is seared. Season to taste with salt and pepper. When the shells are red, remove the lobster pieces and put them on a hot platter. Add the wine and Cognac to the kettle and boil it rapidly until it is reduced to half its volume. Add the cream and the bouillon - any court bouillon in which you have cooked fish or shellfish, or a meat bouillon. This latter can be made with hot water and a bouillon cube. Add the lobster pieces, cover the kettle and simmer gently for 30 minutes.
Remove the cooked lobster and take the meat out of the shell. Place the lobster meat in a deep dish.
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Lobster in Fried Onion Sauce
Ingredients
1/2 cup light vegetable oil
2 medium-sized onions peeled and sliced into thin shreds
1-1/2 cups finely chopped onions
2 tsp finely chopped garlic
1 tbsp finely chopped fresh ginger root
1 tbsp ground coriander
1/2 tsp turmeric
1/4 tsp fennel seeds, crushed
1/2 tsp red pepper or to taste
1-1/2 tsp paprika1-
1/2 cups chopped fresh ripe tomatoes (or substitute
1 cup drained canned tomatoes, chopped)
1-1/2 tsp Kosher salt
1-1/2 lbs cooked lobster meat, diced into large pieces
1/4 cup heavy cream2 tbsp finely chopped fresh coriander leaves
Cooking Instructions
1. Heat the oil in a large shallow pan, preferably one with a non-stick surface, over high heat. When the oil is very hot, add the onion shreds, and fry, stirring them until they turn dark brown (about 9 minutes). Take the cooked lobster out with a slotted spoon and spread on paper towels to drain.
2. Add the 1-1/2 cups chopped onions to the same oil, and fry them until they turn caramel brown (about 15 minutes), stirring constantly. (See directions for Brown-frying Onions, p. 71.) Add garlic and ginger, and fry for an additional 2 minutes. Reduce heat to medium, and add coriander, turmeric, fennel, red pepper, and paprika. Stir rapidly for 5 seconds, and then add tomatoes. Cook the mixture, uncovered, until it reduces to a thick pulpy sauce and the oil begins to separate from it (about 4 minutes). Add 2 cups boiling water and salt. Reduce heat and simmer, covered, for 15 minutes or until the water evaporates and the sauce reduces to a thick gravy. If the sauce looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. (The sauce may be prepared several hours ahead and kept, covered, at room temperature, or refrigerated for up to 4 days, or frozen. Defrost thoroughly and reheat before proceeding with the recipe.)
3. Add cooked lobster meat, and simmer until heated through. Stir in cream and chopped coriander leaves. Check for salt, and transfer to a serving platter. Serve garnished with fried onion shreds and, if desired, more chopped coriander leaves.
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1/2 cup light vegetable oil
2 medium-sized onions peeled and sliced into thin shreds
1-1/2 cups finely chopped onions
2 tsp finely chopped garlic
1 tbsp finely chopped fresh ginger root
1 tbsp ground coriander
1/2 tsp turmeric
1/4 tsp fennel seeds, crushed
1/2 tsp red pepper or to taste
1-1/2 tsp paprika1-
1/2 cups chopped fresh ripe tomatoes (or substitute
1 cup drained canned tomatoes, chopped)
1-1/2 tsp Kosher salt
1-1/2 lbs cooked lobster meat, diced into large pieces
1/4 cup heavy cream2 tbsp finely chopped fresh coriander leaves
Cooking Instructions
1. Heat the oil in a large shallow pan, preferably one with a non-stick surface, over high heat. When the oil is very hot, add the onion shreds, and fry, stirring them until they turn dark brown (about 9 minutes). Take the cooked lobster out with a slotted spoon and spread on paper towels to drain.
2. Add the 1-1/2 cups chopped onions to the same oil, and fry them until they turn caramel brown (about 15 minutes), stirring constantly. (See directions for Brown-frying Onions, p. 71.) Add garlic and ginger, and fry for an additional 2 minutes. Reduce heat to medium, and add coriander, turmeric, fennel, red pepper, and paprika. Stir rapidly for 5 seconds, and then add tomatoes. Cook the mixture, uncovered, until it reduces to a thick pulpy sauce and the oil begins to separate from it (about 4 minutes). Add 2 cups boiling water and salt. Reduce heat and simmer, covered, for 15 minutes or until the water evaporates and the sauce reduces to a thick gravy. If the sauce looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. (The sauce may be prepared several hours ahead and kept, covered, at room temperature, or refrigerated for up to 4 days, or frozen. Defrost thoroughly and reheat before proceeding with the recipe.)
3. Add cooked lobster meat, and simmer until heated through. Stir in cream and chopped coriander leaves. Check for salt, and transfer to a serving platter. Serve garnished with fried onion shreds and, if desired, more chopped coriander leaves.
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Lobster Halves With Red Pepper Sauce
Ingredients
2 bottles dry white wine
2 garlic cloves1 bay leaf1 sprig of fresh flat-leaf parsley10 gallons of water
6 1-1/4-pound live lobster
2 eggs1/4 tsp dry mustard
3/4 tsp coarse kosher salt
2 tbsp freshly squeezed lemon juice
1 cup olive oil1 cup safflower or vegetable oil
6 red bell peppers, roasted, seeded, and finely diced
3 tsp ground pink peppercorns
3 tbsp CognacCoarse kosher salt to taste
6 Red Wine Poached Pears for garnish
Cooking Instructions
Combine the wine, garlic, bay leaf, parsley, and water in a large kettle and bring to a rolling boil. Plunge live lobster headfirst into the boiling liquid and cook for 10 minutes. Add additional boiling water to the kettle if necessary to cover the lobster completely; there must be sufficient water in the pot to cook the lobster evenly.
When the live lobster have cooked and turned bright red, remove them from the pot and let them cool. Refrigerate.
TO MAKE THE SAUCE,
mix the eggs, mustard, salt, and lemon juice in the bowl of a food processor. With the machine running, add the olive oil, drop by drop, until the mixture begins to thicken. Add the remaining olive oil and the vegetable oil in a steady stream and mix until smooth. Add half of the diced red peppers and puree until smooth. Remove the mixture from the food processor and place in a large mixing bowl. Fold in the remaining diced pepper, the pink peppercorns, and the Cognac; add salt to taste. Refrigerate until ready to serve.
When the cooked lobster are thoroughly chilled, cut each in half lengthwise with a very sharp knife. Place on large platters, garnished with the pears. Serve with separate bowls of the sauce.
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2 bottles dry white wine
2 garlic cloves1 bay leaf1 sprig of fresh flat-leaf parsley10 gallons of water
6 1-1/4-pound live lobster
2 eggs1/4 tsp dry mustard
3/4 tsp coarse kosher salt
2 tbsp freshly squeezed lemon juice
1 cup olive oil1 cup safflower or vegetable oil
6 red bell peppers, roasted, seeded, and finely diced
3 tsp ground pink peppercorns
3 tbsp CognacCoarse kosher salt to taste
6 Red Wine Poached Pears for garnish
Cooking Instructions
Combine the wine, garlic, bay leaf, parsley, and water in a large kettle and bring to a rolling boil. Plunge live lobster headfirst into the boiling liquid and cook for 10 minutes. Add additional boiling water to the kettle if necessary to cover the lobster completely; there must be sufficient water in the pot to cook the lobster evenly.
When the live lobster have cooked and turned bright red, remove them from the pot and let them cool. Refrigerate.
TO MAKE THE SAUCE,
mix the eggs, mustard, salt, and lemon juice in the bowl of a food processor. With the machine running, add the olive oil, drop by drop, until the mixture begins to thicken. Add the remaining olive oil and the vegetable oil in a steady stream and mix until smooth. Add half of the diced red peppers and puree until smooth. Remove the mixture from the food processor and place in a large mixing bowl. Fold in the remaining diced pepper, the pink peppercorns, and the Cognac; add salt to taste. Refrigerate until ready to serve.
When the cooked lobster are thoroughly chilled, cut each in half lengthwise with a very sharp knife. Place on large platters, garnished with the pears. Serve with separate bowls of the sauce.
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Lobster Franco-American
Ingredients
2 live lobster, 1-1/2 to 2 lbs each
1/3 cup olive oil2 medium onions, finely chopped
2 cloves garlic, finely chopped1 cup tomato sauce or tomato soupSalt and freshly ground pepper
1/4 cup Cognac2 tbsp meat glaze
1/3 cup sherry or Madeira
2 tbsp additional Cognac
2 tbsp chopped pimiento
Cooking Instructions
Plunge the live lobster into rapidly boiling water for 1 minute, to kill them. Cut in half, and save the liquid inside and the liver and intestines (also the coral, if there is any). Heat the olive oil in an ovenproof pan, then add the onions, garlic, live lobster halves, and tomato sauce, and season to taste. Cook gently 4 minutes, then pour in the 1/4 cup Cognac and bake, covered, about 18 minutes in a 400F oven. Remove the lobster halves to hot plates or a platter, and keep them Warm while you make the sauce. Strain the contents of the pan through a fine sieve, then reheat it, adding the rest of the ingredients and the liver, coral if any, intestines, and liquid from the lobsters. Pour the sauce over the lobster. This is traditionally served with rice.
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2 live lobster, 1-1/2 to 2 lbs each
1/3 cup olive oil2 medium onions, finely chopped
2 cloves garlic, finely chopped1 cup tomato sauce or tomato soupSalt and freshly ground pepper
1/4 cup Cognac2 tbsp meat glaze
1/3 cup sherry or Madeira
2 tbsp additional Cognac
2 tbsp chopped pimiento
Cooking Instructions
Plunge the live lobster into rapidly boiling water for 1 minute, to kill them. Cut in half, and save the liquid inside and the liver and intestines (also the coral, if there is any). Heat the olive oil in an ovenproof pan, then add the onions, garlic, live lobster halves, and tomato sauce, and season to taste. Cook gently 4 minutes, then pour in the 1/4 cup Cognac and bake, covered, about 18 minutes in a 400F oven. Remove the lobster halves to hot plates or a platter, and keep them Warm while you make the sauce. Strain the contents of the pan through a fine sieve, then reheat it, adding the rest of the ingredients and the liver, coral if any, intestines, and liquid from the lobsters. Pour the sauce over the lobster. This is traditionally served with rice.
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Lobster Fra Diavolo
Ingredients
2 2- to 2-1/2-pound Maine Lobster (or 4 1-1/4-pound lobsters)
1-1/2 tbsp extra-virgin olive oil
1/2 to 1 tsp hot pepper flakes or to taste1 large onion, finely chopped
4 cloves garlic, minced
1 green bell pepper, cored, seeded, and finely chopped
2 red ripe tomatoes, peeled, seeded, and finely chopped
3 tbsp good-quality brandy or grappa
1/2 cup dry white wineabout
1 tbsp balsamic vinegar3 tbsp tomato paste
2 bay leaves1/4 cup finely chopped flat-leaf parsley
1-1/2 cups reserved lobster cooking liquid (or chicken, fish or vegetable broth)saltfreshly ground black pepper
Cooking Instructions
1. Place the lobsters in a large pot with 2 inches of cold water (at least 2 cups). Cover the pot tightly and bring to a boil. Cook the live lobster until they begin to turn red, about 3 minutes. Transfer the cooked lobster to a colander and let cool, reserving the cooking liquid. When the lobsters have cooled, break off the claws, break into 2 sections, and crack each. Twist the tail and body in separate directions to remove the tail. Using a large knife or cleaver, cut the Maine lobster tails in half lengthwise. Remove the vein running the length of the tail.
2. Heat the olive oil in a large saute pan. Add the pepper flakes, onion, garlic, and green pepper. Cook the mixture over medium heat until it begins to brown, about 6 minutes, stirring often.
3. Increase the heat to high and stir in the tomatoes. Cook until the tomato liquid begins to evaporate, about 1 minute. Stir in the brandy and bring to a boil. Stir in the wine and vinegar and bring to a boil. Stir in the tomato paste, the bay leaves, half the parsley, 1-1/2 cups of the Maine lobster cooking liquid, salt, and pepper. Simmer this mixture until thick and richly flavored, about 10 minutes.
4. Add the lobster pieces. Gently simmer until the cooked lobster is for (the meat will be firm and white), about 5 minutes. Season the sauce to taste, adding salt, vinegar, or pepper flakes. The mixture should be highly seasoned. Sprinkle the remaining 2 tablespoons parsley on top and serve at once. I like to serve lobster fra diavolo over cooked linguine or spaghetti.
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2 2- to 2-1/2-pound Maine Lobster (or 4 1-1/4-pound lobsters)
1-1/2 tbsp extra-virgin olive oil
1/2 to 1 tsp hot pepper flakes or to taste1 large onion, finely chopped
4 cloves garlic, minced
1 green bell pepper, cored, seeded, and finely chopped
2 red ripe tomatoes, peeled, seeded, and finely chopped
3 tbsp good-quality brandy or grappa
1/2 cup dry white wineabout
1 tbsp balsamic vinegar3 tbsp tomato paste
2 bay leaves1/4 cup finely chopped flat-leaf parsley
1-1/2 cups reserved lobster cooking liquid (or chicken, fish or vegetable broth)saltfreshly ground black pepper
Cooking Instructions
1. Place the lobsters in a large pot with 2 inches of cold water (at least 2 cups). Cover the pot tightly and bring to a boil. Cook the live lobster until they begin to turn red, about 3 minutes. Transfer the cooked lobster to a colander and let cool, reserving the cooking liquid. When the lobsters have cooled, break off the claws, break into 2 sections, and crack each. Twist the tail and body in separate directions to remove the tail. Using a large knife or cleaver, cut the Maine lobster tails in half lengthwise. Remove the vein running the length of the tail.
2. Heat the olive oil in a large saute pan. Add the pepper flakes, onion, garlic, and green pepper. Cook the mixture over medium heat until it begins to brown, about 6 minutes, stirring often.
3. Increase the heat to high and stir in the tomatoes. Cook until the tomato liquid begins to evaporate, about 1 minute. Stir in the brandy and bring to a boil. Stir in the wine and vinegar and bring to a boil. Stir in the tomato paste, the bay leaves, half the parsley, 1-1/2 cups of the Maine lobster cooking liquid, salt, and pepper. Simmer this mixture until thick and richly flavored, about 10 minutes.
4. Add the lobster pieces. Gently simmer until the cooked lobster is for (the meat will be firm and white), about 5 minutes. Season the sauce to taste, adding salt, vinegar, or pepper flakes. The mixture should be highly seasoned. Sprinkle the remaining 2 tablespoons parsley on top and serve at once. I like to serve lobster fra diavolo over cooked linguine or spaghetti.
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Thursday, June 25, 2009
Lobster Dublin Lawyer
Ingredients
* 1 2-pound Maine lobster
* 2 tbsp butter
* 1 shallot, minced
* 1/2 lb sea scallops
* 1/4 cup white wine
* 1/4 cup Irish whiskey
* 1/4 cup heavy cream
* 2 tbsp garlic butter (made by combining 2 tbsp softened butter with 1/2 tsp finely minced garlic)
Cooking Instructions
1. Cook the lobster in boiling water to cover for 5 minutes. Split the lobster in half, remove the meat, and reserve the body.
2. Heat the butter in a heavy pan until frothy. Add the shallot and scallops and saute for 2 to 3 minutes. Pour in the wine and steam briefly.
3. Add the live lobster meat and heat thoroughly. Add the whiskey, let it warm, and ignite. When the flames die down, add the heavy cream and reduce but do not boil.
4. Just before serving, add the garlic butter and cook until it has melted. Place the body cavity halves on two plates, fill with the scallops and lobster, and cover with the sauce. Serve with rice or pasta.
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Lobster cobb salad
Ingredients
* 3 stalk celery
* 1 med green onion
* 1 spring thyme
* 1/2 pound live lobster
* 1 head lettuce
* 3 eggs
* 15 tomatoes
* kosher salt
Cooking Instructions
Bring a larg pot of water to a boil.
Add celery onion thyme parsley
cooked lobster lettuce eggs cover 1/3 minutes season with salt cook 30 minutes.
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Lobster Chowder
Ingredients
* 1 cooked lobster, 1-1/2 pounds
* 3 soda crackers 1/4 cup butter
* 1 tsp salt
* Dash cayenne
* 1 quart milk
Cooking Instructions
Lobster chowder was almost as well known as clam chowder in certain parts of New England.
Remove the meat from the cooked lobster and cut into fine dice. Remove the tomalley and reserve. If there is any coral, add it to the tomalley. Roll the crackers free and combine with the butter, tomalley, salt, and cayenne. Blend into a smooth paste. Bring the milk to a boil in a heavy saucepan, stir in the paste, and add the diced lobster. Bring to a boil again and serve at once.
As published on AOL Foods
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Lobster Bisque
Ingredients
* 2 1-1/2-pound live lobsters
* 2 tbsp olive oil
* 1 onion, sliced
* 1 large celery stalk, sliced
* 1 small carrot, sliced
* 1 garlic head, cut in half crosswise
* 1 tomato, sliced
* 2 tbsp chopped fresh tarragon
* 2 tbsp chopped fresh thyme
* 2 bay leaves
* 8 whole black peppercorns
* 1/2 cup brandy
* 1/2 cup dry Sherry
* 4 cups fish stock or bottled clam juice
* 1/4 cup tomato paste
* 1/2 cup whipping cream
* 2 tsp cornstarch
* 1 tbsp water
Cooking Instructions
Bring large pot of water to boil. Add live lobster head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.
Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tbsp water. Add to soup and boil until slightly thickened, about 2 minutes. Mix cooked lobster meat into soup and stir to heat through. Ladle soup into bowls.
As published on AOL Foods
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Maine Lobster with Drawn Butter
Ingredients
* 2 live lobsters
* Salt
* Lemon
* 8 tbsp butter
Cooking Instructions
1. Bring a large pot of salted water to a boil over high heat. Plunge live lobster in head-first and cook for 5 minutes per pound. Remove from pot, drain, then serve with lemon and drawn butter.
DRAWN BUTTER: Melt butter in a small saucepan over low heat. Remove from heat and set aside. When milk solids have settled, pour off clarified butter into a serving dish.
As published on AOL Foods
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Wednesday, June 24, 2009
Broiled Lobster
Ingredients
* 1 small (1 pound) or 1/2 large (1-3/4 to 2-1/4 pounds) live Maine lobster per serving
* melted butter or margarine
* lemon wedges for garnish
* parsley sprigs for garnish (optional)
Cooking Instructions
1 Place lobster on back. Holding head, insert point of sharp knife just under mouth; quickly bring knife down body.
2 With both hands, crack the body of the lobster open, splitting it in half.
3 Remove dark vein from tail. Leave light-greenish liver and dark roe.
4 With hammer or main lobster cracker, crack large part of each large claw. Preheat broiler if manufacturer directs.
5 Place lobster, cut side up, on rack in broiling pan. Brush meat with melted butter. Broil 7 to 9 inches from heat source. Do not turn.
6 Brush occasionally with melted butter during cooking. Lobster is cooked when shell is red, 8 to 15 minutes. Place on plate. Garnish with lemon wedges and parsley sprigs. Serve with more butter.
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* 1 small (1 pound) or 1/2 large (1-3/4 to 2-1/4 pounds) live Maine lobster per serving
* melted butter or margarine
* lemon wedges for garnish
* parsley sprigs for garnish (optional)
Cooking Instructions
1 Place lobster on back. Holding head, insert point of sharp knife just under mouth; quickly bring knife down body.
2 With both hands, crack the body of the lobster open, splitting it in half.
3 Remove dark vein from tail. Leave light-greenish liver and dark roe.
4 With hammer or main lobster cracker, crack large part of each large claw. Preheat broiler if manufacturer directs.
5 Place lobster, cut side up, on rack in broiling pan. Brush meat with melted butter. Broil 7 to 9 inches from heat source. Do not turn.
6 Brush occasionally with melted butter during cooking. Lobster is cooked when shell is red, 8 to 15 minutes. Place on plate. Garnish with lemon wedges and parsley sprigs. Serve with more butter.
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Broiled Lobster
Ingredients
* 1/2- to 2-pound main lobster for each person
* melted butter
* additional butter for basting
* salt to taste
* pepper to taste
* lemon wedges
Cooking Instructions
Allow a 1-1/2- to 2-pound maine lobster for each person. Have your fish dealer split and clean them for you (but you must cook them very soon after) or do it yourself.
To clean: place the live lobster on a work board or table and using a heavy, sharp knife and mallet, insert the point of the knife between the body and tail shells and drive it through to sever the spinal cord. When the live lobster stops moving, turn it over on its back and split it lengthwise from head to tail, cutting it into two parts. Remove the stomach and intestinal tract but leave the grayish-colored liver and the roe, or "coral," if there is any.
Brush the flesh of each half with plenty of melted butter and broil in a heated broiler for 12 to 15 minutes. Baste frequently with additional butter as the lobster cooks or it will dry out. Season to taste with salt and pepper and serve with melted butter and lemon wedges.
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As published on AOL foods
* 1/2- to 2-pound main lobster for each person
* melted butter
* additional butter for basting
* salt to taste
* pepper to taste
* lemon wedges
Cooking Instructions
Allow a 1-1/2- to 2-pound maine lobster for each person. Have your fish dealer split and clean them for you (but you must cook them very soon after) or do it yourself.
To clean: place the live lobster on a work board or table and using a heavy, sharp knife and mallet, insert the point of the knife between the body and tail shells and drive it through to sever the spinal cord. When the live lobster stops moving, turn it over on its back and split it lengthwise from head to tail, cutting it into two parts. Remove the stomach and intestinal tract but leave the grayish-colored liver and the roe, or "coral," if there is any.
Brush the flesh of each half with plenty of melted butter and broil in a heated broiler for 12 to 15 minutes. Baste frequently with additional butter as the lobster cooks or it will dry out. Season to taste with salt and pepper and serve with melted butter and lemon wedges.
Try our source for cooked maine lobster or live lobster
As published on AOL foods
Broiled Lobster
Ingredients
* main lobster
* butter
* salt and pepper to taste
Cooking Instructions
For whatever reason, this has a great reputation in the United States. Have plenty of butter on hand before you start; otherwise the lobster will be dry. A 1/2- to 2-pound cooked lobster makes one serving.
If you plan to have the fish dealer split and dean lobsters for you, don't buy them until shortly before cooking time. To split and clean a lobster yourself, first kill it by inserting a sharp knife between the body and tail shells, which cuts the spinal cord. Then, with the lobster on its back, split it as described under boiled lobster, cutting right through the back shell. The stomach and intestinal tract, which runs down the tail section near the back, should come out, but leave the liver (grayish before cooking) and the coral.
Butter each lobster half very well, place on the broiler rack with the cut side up, and broil in a thoroughly preheated broiler 12 to 15 minutes, basting frequently with melted butter. When done, salt and pepper to taste, remove to very hot plates, and serve with more melted butter and lemon wedges.
Try our source for cooked maine lobster or live lobster
* main lobster
* butter
* salt and pepper to taste
Cooking Instructions
For whatever reason, this has a great reputation in the United States. Have plenty of butter on hand before you start; otherwise the lobster will be dry. A 1/2- to 2-pound cooked lobster makes one serving.
If you plan to have the fish dealer split and dean lobsters for you, don't buy them until shortly before cooking time. To split and clean a lobster yourself, first kill it by inserting a sharp knife between the body and tail shells, which cuts the spinal cord. Then, with the lobster on its back, split it as described under boiled lobster, cutting right through the back shell. The stomach and intestinal tract, which runs down the tail section near the back, should come out, but leave the liver (grayish before cooking) and the coral.
Butter each lobster half very well, place on the broiler rack with the cut side up, and broil in a thoroughly preheated broiler 12 to 15 minutes, basting frequently with melted butter. When done, salt and pepper to taste, remove to very hot plates, and serve with more melted butter and lemon wedges.
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Maine Lobster with Drawn Butter
Ingredients
* 2 live medium maine lobster
* Salt
* Lemon
* 8 tbsp butter
Cooking Instructions
1. Bring a large pot of salted water to a boil over high heat. Plunge live lobster in head-first and cook for 5 minutes per pound. Remove from pot, drain, then serve with lemon and drawn butter.
DRAWN BUTTER: Melt butter in a small saucepan over low heat. Remove from heat and set aside. When milk solids have settled, pour off clarified butter into a serving dish.
Try our source for cooked maine lobster or live lobster
* 2 live medium maine lobster
* Salt
* Lemon
* 8 tbsp butter
Cooking Instructions
1. Bring a large pot of salted water to a boil over high heat. Plunge live lobster in head-first and cook for 5 minutes per pound. Remove from pot, drain, then serve with lemon and drawn butter.
DRAWN BUTTER: Melt butter in a small saucepan over low heat. Remove from heat and set aside. When milk solids have settled, pour off clarified butter into a serving dish.
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Pasta With Lobster And Tarragon
Ingredients
* 2 tbsp best-quality olive oil
* 1/2 cup finely chopped yellow onion
* 1 can (2 pounds, 3 ounces) Italian plum tomatoes
* 2 tsp dried tarragon
* salt and freshly ground black pepper, to taste
* 1 cup heavy cream
* 2 tbsp salt
* 1 lb spaghetti
* pinch of cayenne pepper
* 1/2 lb live lobster meat or more, about 1-1/2 cups, the equivalent of a 3- to 4-pound lobster
* parsley, fresh basil or fresh tarragon sprigs (garnish)
Cooking Instructions
1. Heat the oil in a saucepan. Add the onion, reduce the heat and cook, covered, until tender, about 25 minutes.
2. Chop and drain the tomatoes and add them to the onions. Add the tarragon, season to taste with salt and pepper, and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes.
3. Remove the mixture from the heat and let it cool slightly. Puree it in the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.
4. Return puree to the saucepan, stir in heavy cream, and set over medium heat. Simmer the mixture, stirring often, for 15 minutes, or until slightly reduced. Taste the sauce, correct seasoning, and stir in cayenne and lobster meat. Simmer further, 3 to 5 minutes, or just until lobster is heated through.
5. Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the salt, stir in the pasta, and cook until tender but still firm. Drain immediately and arrange on warmed serving plates. Spoon sauce evenly over pasta and garnish with a sprig of parsley, basil or tarragon. Serve immediately.
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* 2 tbsp best-quality olive oil
* 1/2 cup finely chopped yellow onion
* 1 can (2 pounds, 3 ounces) Italian plum tomatoes
* 2 tsp dried tarragon
* salt and freshly ground black pepper, to taste
* 1 cup heavy cream
* 2 tbsp salt
* 1 lb spaghetti
* pinch of cayenne pepper
* 1/2 lb live lobster meat or more, about 1-1/2 cups, the equivalent of a 3- to 4-pound lobster
* parsley, fresh basil or fresh tarragon sprigs (garnish)
Cooking Instructions
1. Heat the oil in a saucepan. Add the onion, reduce the heat and cook, covered, until tender, about 25 minutes.
2. Chop and drain the tomatoes and add them to the onions. Add the tarragon, season to taste with salt and pepper, and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes.
3. Remove the mixture from the heat and let it cool slightly. Puree it in the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.
4. Return puree to the saucepan, stir in heavy cream, and set over medium heat. Simmer the mixture, stirring often, for 15 minutes, or until slightly reduced. Taste the sauce, correct seasoning, and stir in cayenne and lobster meat. Simmer further, 3 to 5 minutes, or just until lobster is heated through.
5. Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the salt, stir in the pasta, and cook until tender but still firm. Drain immediately and arrange on warmed serving plates. Spoon sauce evenly over pasta and garnish with a sprig of parsley, basil or tarragon. Serve immediately.
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Saute of Lobster in Wine and Cream
Ingredients
* 1-1/2 tbsp unflavored gelatin
* 2 cups Great Good Chicken Broth
* 1/2 cup thinly sliced cucumber
* 1 cup cooked lobster meat, cut into chunks, chilled
* 1 cup cooked shrimp, halved if large, chilled
* 1/2 cup finely diced celery
* 1 tbsp horseradish
* 1 tbsp fresh lemon juice
* 1/2 tsp grated onion
* 1/2 tsp dry mustard
* Salt and freshly ground pepper
* 4 cups washed and stemmed watercress
Cooking Instructions
1. Lightly spray or wipe a 6-cup ring mold with canola or vegetable oil and place in the refrigerator.
2. In a small bowl, sprinkle the gelatin over 1/4 cup of the chicken broth and set aside to soften for 5 minutes.
3. In a medium saucepan over medium heat, bring the remaining chicken broth to a boil. Turn the heat off and add the softened gelatin, stirring constantly until the gelatin has completely dissolved. Transfer the mixture to a large bowl and refrigerate until it becomes syrupy.
4. Spoon 3 to 4 tablespoons of the thickened chicken broth into the mold. Place the cucumber slices around the bottom, overlapping slightly; reserve any remaining slices. Refrigerate the mold until the gelatin is set.
5. Meanwhile, fold the lobster, shrimp, celery, horseradish, lemon juice, onion, dry mustard, salt and pepper into the remaining gelatin mixture. Taste and correct seasonings carefully. Pour the mixture into the mold, taking care not to disturb the cucumber slices. If there are any cucumber slices left, place them around the top. Refrigerate the mold until firm. When ready to serve, make a bed of watercress on a large serving dish. Dip the mold into hot water for a few seconds, then invert onto the watercress. Great with dressing.
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* 1-1/2 tbsp unflavored gelatin
* 2 cups Great Good Chicken Broth
* 1/2 cup thinly sliced cucumber
* 1 cup cooked lobster meat, cut into chunks, chilled
* 1 cup cooked shrimp, halved if large, chilled
* 1/2 cup finely diced celery
* 1 tbsp horseradish
* 1 tbsp fresh lemon juice
* 1/2 tsp grated onion
* 1/2 tsp dry mustard
* Salt and freshly ground pepper
* 4 cups washed and stemmed watercress
Cooking Instructions
1. Lightly spray or wipe a 6-cup ring mold with canola or vegetable oil and place in the refrigerator.
2. In a small bowl, sprinkle the gelatin over 1/4 cup of the chicken broth and set aside to soften for 5 minutes.
3. In a medium saucepan over medium heat, bring the remaining chicken broth to a boil. Turn the heat off and add the softened gelatin, stirring constantly until the gelatin has completely dissolved. Transfer the mixture to a large bowl and refrigerate until it becomes syrupy.
4. Spoon 3 to 4 tablespoons of the thickened chicken broth into the mold. Place the cucumber slices around the bottom, overlapping slightly; reserve any remaining slices. Refrigerate the mold until the gelatin is set.
5. Meanwhile, fold the lobster, shrimp, celery, horseradish, lemon juice, onion, dry mustard, salt and pepper into the remaining gelatin mixture. Taste and correct seasonings carefully. Pour the mixture into the mold, taking care not to disturb the cucumber slices. If there are any cucumber slices left, place them around the top. Refrigerate the mold until firm. When ready to serve, make a bed of watercress on a large serving dish. Dip the mold into hot water for a few seconds, then invert onto the watercress. Great with dressing.
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Sunday, June 21, 2009
Lobster Colorado
INGREDIENTS (Nutrition)
* 4 (8 ounce) beef tenderloin filets
* salt and pepper to taste
* 1/2 teaspoon garlic powder
* 4 slices bacon
* 1/2 cup butter, divided
* 1 teaspoon OLD BAY® Seasoning
* 8 ounces frozen lobster tail, cleaned and chopped
1. Set oven to Broil at 500 degrees F (260 degrees C).
2. Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
3. While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
4. While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.
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As published on allrecipes.com
Lobster Fricassee
INGREDIENTS (Nutrition)
* 1/2 cup finely chopped carrot
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 2 cups dry white wine
* 2 (1 1/2 pound) whole lobsters
* 2 tablespoons brandy
* 1/2 cup heavy cream
* 2 tablespoons unsalted butter
1. In a large skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. Remove lobster from the sauce and allow to cool.
2. When the lobsters have cooled enough to handle, cut each one in half lengthwise. Remove the lobster meat from the shell and claws, keeping it and the shell intact. Discard the tomalley if desired. Slice each tail piece into 4 medallions and set aside.
3. Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.
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* 1/2 cup finely chopped carrot
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 2 cups dry white wine
* 2 (1 1/2 pound) whole lobsters
* 2 tablespoons brandy
* 1/2 cup heavy cream
* 2 tablespoons unsalted butter
1. In a large skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. Remove lobster from the sauce and allow to cool.
2. When the lobsters have cooled enough to handle, cut each one in half lengthwise. Remove the lobster meat from the shell and claws, keeping it and the shell intact. Discard the tomalley if desired. Slice each tail piece into 4 medallions and set aside.
3. Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.
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Special Lobster Bisque
INGREDIENTS (Nutrition)
* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon celery salt
* 4 1/2 cups milk
* 1 1/2 cups chicken stock
* 3 tablespoons minced onion
* 3 cups cooked lobster meat, shredded
* 1 tablespoon paprika
* 1/2 cup light cream
1. Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
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* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon celery salt
* 4 1/2 cups milk
* 1 1/2 cups chicken stock
* 3 tablespoons minced onion
* 3 cups cooked lobster meat, shredded
* 1 tablespoon paprika
* 1/2 cup light cream
1. Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
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Lobster Sauce for Mashed Potatoes
INGREDIENTS (Nutrition)
* 1/2 cup butter
* 2 (7 ounce) cans fresh lobster meat, diced
* 1 medium onion, diced
* 2 large stalks celery, diced
* 2 carrots, peeled and chopped
* 1 teaspoon minced fresh thyme
* 1/8 teaspoon chopped fresh parsley
* 1 teaspoon whole black peppercorns
* 1/8 teaspoon seasoned salt
* 1 bay leaf
* 1/8 teaspoon lemon juice
* 1/4 cup all-purpose flour
* 2 tablespoons tomato paste
* 1/2 cup cream sherry
* 1 quart heavy cream
* 1/2 teaspoon salt and pepper to taste
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1. Melt the butter in a large pot over medium heat. Stir in the live lobster, onion, celery, carrot, thyme, parsley, peppercorns, seasoned salt, bay leaf, and lemon juice. Cook, stirring constantly, over medium heat to soften the vegetables, about 10 minutes. Stir in the flour and tomato paste; cook for another 5 minutes, stirring constantly. Pour in sherry and cook for a minute or two to cook off the alcohol.
2. Pour in the heavy cream, and bring to a simmer. Reduce heat to low, simmer until the sauce has thickened, and will coat the back of a spoon, about 15 minutes. Strain through a fine mesh strainer, and discard the solids. Season to taste with salt and pepper.
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As published on AllRecipes.comPerfect Lobster Bisque
INGREDIENTS (Nutrition)
* 3 tablespoons butter
* 1/4 cup chopped fresh mushrooms
* 2 tablespoons chopped onion
* 2 tablespoons chopped celery
* 2 tablespoons chopped carrot
* 1 (14.5 ounce) can chicken broth
* 1/8 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 1 1/2 cups half-and-half
* 1/2 cup dry white wine
* 1/2 pound cooked lobster meat
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1. Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
2. Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
* 3 tablespoons butter
* 1/4 cup chopped fresh mushrooms
* 2 tablespoons chopped onion
* 2 tablespoons chopped celery
* 2 tablespoons chopped carrot
* 1 (14.5 ounce) can chicken broth
* 1/8 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 1 1/2 cups half-and-half
* 1/2 cup dry white wine
* 1/2 pound cooked lobster meat
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1. Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
2. Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
St. Barth Seafood Salad
INGREDIENTS
* Dressing
* 3/4 cup frozen orange juice concentrate, thawed
* 1/4 cup white wine vinegar
* 1/4 cup water
* 1/4 cup olive oil
* salt and pepper to taste
*
* Salad
* 1 cup cubed cooked lobster
* 1 (8 ounce) package frozen fully cooked tiny salad shrimp, thawed
* 2 (6 ounce) cans lump crabmeat, drained
* 2 (10 ounce) bags mixed salad greens
* 1 large grapefruit, peeled and sectioned
* 2 kiwis, peeled and sliced
* 1 fresh pineapple - peeled, cored and cut into 3/4 inch wedges
* 2 tomatoes, cut into wedges
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DIRECTIONS
1. To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use.
2. To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. Add 2 tablespoons of the dressing and toss until seafood is coated.
3. Divide the salad greens among 6 plates or mound on one large platter. Place the seafood mixture on the greens. Alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. Serve with the remaining chilled citrus vinaigrette on the side.
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As published by Allrecipes.com
* Dressing
* 3/4 cup frozen orange juice concentrate, thawed
* 1/4 cup white wine vinegar
* 1/4 cup water
* 1/4 cup olive oil
* salt and pepper to taste
*
* Salad
* 1 cup cubed cooked lobster
* 1 (8 ounce) package frozen fully cooked tiny salad shrimp, thawed
* 2 (6 ounce) cans lump crabmeat, drained
* 2 (10 ounce) bags mixed salad greens
* 1 large grapefruit, peeled and sectioned
* 2 kiwis, peeled and sliced
* 1 fresh pineapple - peeled, cored and cut into 3/4 inch wedges
* 2 tomatoes, cut into wedges
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DIRECTIONS
1. To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use.
2. To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. Add 2 tablespoons of the dressing and toss until seafood is coated.
3. Divide the salad greens among 6 plates or mound on one large platter. Place the seafood mixture on the greens. Alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. Serve with the remaining chilled citrus vinaigrette on the side.
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As published by Allrecipes.com
Saturday, June 13, 2009
Thrill yor Family with Maine Lobster
Thrill your Family with Maine Lobster
When most people think about Maine lobster, the envision plates of boiled or steamed, served with lemon and drawn butter. While this is the most popular way to serve this delicious meat, it is not the only way. There are a number of other ways to serve lobster that your whole family will enjoy.
Regardless of how you will be serving the lobster s, you first need to learn how to get to the meat.. While it can be messy at first, once you learn the method and get a little practice time in, it really is not very difficult. Lobster comes in three sections, so your first task is to separate the sections. This is done by breaking the sections apart at the joint. Bend the joint until it cracks, then pull the sections apart. Once that is accomplished you are faced with the more difficult task; cracking the shell.
The easiest way to crack the shells is to have a set of lobster crackers. These are like nut crackers, and are designed specifically for breaking lobster claws. You need to crack the claws and pull them apart to get to the meat inside.
While lobster claws can hold their own as an excellent entrée, they also work well as an ingredient in other dishes as well. On a cool evening your family would really enjoy a nice hot bowl of lobster chowder or lobster bisque. When cooked in one of these soups, the flavor of the lobster meat is released into the cream base of the soup, giving it a sweet flavor.
You can also use lobster meat as an ingredient in a stir-fry, with some fresh vegetables and served over white rice. Or how about lobster meat in a white wine sauce, served over a bed of fresh linguini. Might also want to consider a fresh lobster leg salad served over chilled mixed salad greens.
Besides the flavor, another desirable quality of Maine lobster tails are that they are a healthy choice to add to your menu. The meat from lobster tails are low in fat, but it is also high in Omega-3 oils. That means it is not only heart healthy, but also has essential oils that have been shown to help prevent cancer.
Maine lobster are something you should really think about when planning your next menu, whether you want to serve them straight, or as a featured ingredient, they are a delicious and healthy choice that will thrill your dinner guests.
When most people think about Maine lobster, the envision plates of boiled or steamed, served with lemon and drawn butter. While this is the most popular way to serve this delicious meat, it is not the only way. There are a number of other ways to serve lobster that your whole family will enjoy.
Regardless of how you will be serving the lobster s, you first need to learn how to get to the meat.. While it can be messy at first, once you learn the method and get a little practice time in, it really is not very difficult. Lobster comes in three sections, so your first task is to separate the sections. This is done by breaking the sections apart at the joint. Bend the joint until it cracks, then pull the sections apart. Once that is accomplished you are faced with the more difficult task; cracking the shell.
The easiest way to crack the shells is to have a set of lobster crackers. These are like nut crackers, and are designed specifically for breaking lobster claws. You need to crack the claws and pull them apart to get to the meat inside.
While lobster claws can hold their own as an excellent entrée, they also work well as an ingredient in other dishes as well. On a cool evening your family would really enjoy a nice hot bowl of lobster chowder or lobster bisque. When cooked in one of these soups, the flavor of the lobster meat is released into the cream base of the soup, giving it a sweet flavor.
You can also use lobster meat as an ingredient in a stir-fry, with some fresh vegetables and served over white rice. Or how about lobster meat in a white wine sauce, served over a bed of fresh linguini. Might also want to consider a fresh lobster leg salad served over chilled mixed salad greens.
Besides the flavor, another desirable quality of Maine lobster tails are that they are a healthy choice to add to your menu. The meat from lobster tails are low in fat, but it is also high in Omega-3 oils. That means it is not only heart healthy, but also has essential oils that have been shown to help prevent cancer.
Maine lobster are something you should really think about when planning your next menu, whether you want to serve them straight, or as a featured ingredient, they are a delicious and healthy choice that will thrill your dinner guests.
Did Someone Say Lobsters
Did Someone Say Maine Lobster?
Although the lobster is traditionally thought of as being a northeast cost dish, and more specifically with Maine, these taste treats have gone world wide in their appeal to seafood lovers. Lobsters are considered an American classic, with origins that stretch back to colonial days. They are marketed in many restaurants as Maine Lobsters, but these days the meat used is not only from the waters off of Maine. Lobsters such as the Maine lobster and many others are used in the making of this dish.
The traditional lobster cakes uses lump lobster meat, bread or cracker crumbs, chopped onion, seasonings, and egg to hold it together. The ingredients are mixed together, and formed into cakes or patties. The cakes are then fried and clarified butter and served warm. Depending on the size of the lobster, they can be served as either appetizers or entrees.
While traditionalists would tell you that this is not the way lobsters should be served, many others will tell you that lobster meat is versatile enough to be used in more creative ways. Modern lobsters are now being served in many different ways, along with the traditional style. You can now see Maine lobster, or Spiney lobster, as cooks across the country experiment with different ingredients and flavors.
Even those that enjoy the traditional lobster have had fun mixing up different sauces to compliment the lobster. You are likely to see it served with a Hollandaise sauce, or a lime sauce, or perhaps even a citrus mayonnaise. The possibilities are only limited by your creativity.
Do not be afraid to experiment. Nobody knows your taste in food as well as you do. If you like spicier foods, try a chipotle mayonnaise over your lobster. Or if you prefer Asian, you may think about a teriyaki lobster. The point is, you can be as creative or as traditional as you desire. There really are no limits to what you can try.
Lobsters are easy to make, and they taste great. Once you find a recipe you like, you can either stick with it, or use it as a starting place for trying your own variations on how you serve them. As a main dish or as an appetizer, lobster are a dish that please crowds where ever they are served. Get started with your lobsters today.
Although the lobster is traditionally thought of as being a northeast cost dish, and more specifically with Maine, these taste treats have gone world wide in their appeal to seafood lovers. Lobsters are considered an American classic, with origins that stretch back to colonial days. They are marketed in many restaurants as Maine Lobsters, but these days the meat used is not only from the waters off of Maine. Lobsters such as the Maine lobster and many others are used in the making of this dish.
The traditional lobster cakes uses lump lobster meat, bread or cracker crumbs, chopped onion, seasonings, and egg to hold it together. The ingredients are mixed together, and formed into cakes or patties. The cakes are then fried and clarified butter and served warm. Depending on the size of the lobster, they can be served as either appetizers or entrees.
While traditionalists would tell you that this is not the way lobsters should be served, many others will tell you that lobster meat is versatile enough to be used in more creative ways. Modern lobsters are now being served in many different ways, along with the traditional style. You can now see Maine lobster, or Spiney lobster, as cooks across the country experiment with different ingredients and flavors.
Even those that enjoy the traditional lobster have had fun mixing up different sauces to compliment the lobster. You are likely to see it served with a Hollandaise sauce, or a lime sauce, or perhaps even a citrus mayonnaise. The possibilities are only limited by your creativity.
Do not be afraid to experiment. Nobody knows your taste in food as well as you do. If you like spicier foods, try a chipotle mayonnaise over your lobster. Or if you prefer Asian, you may think about a teriyaki lobster. The point is, you can be as creative or as traditional as you desire. There really are no limits to what you can try.
Lobsters are easy to make, and they taste great. Once you find a recipe you like, you can either stick with it, or use it as a starting place for trying your own variations on how you serve them. As a main dish or as an appetizer, lobster are a dish that please crowds where ever they are served. Get started with your lobsters today.
How Do You Serve Lobster Cakes ?
How Do You Serve Lobster Cakes?
Lobster cake are a versatile dish that has been served in this country since the time of the colonists. Traditionally associated with Maine, lobster have gained popularity world wide. Their popularity comes not only form their delicious flavor, but also because they are so quick and easy to make.
Traditional lobster cakes are made with lump lobster meat, are fried in clarified butter, and served warm. While this is a delicious way to serve them, it is by no means the limit on what you can do. You are really only limited by your own creativity when it comes to preparing and serving lobsters.
Take the sauce for example. Many times lobster cakes are served plain, but if you want to change up the flavors, a great way to do that is with a flavorful sauce served along with your lobster. You can serve your lobster cakes with a nice Hollandaise sauce, or maybe even a citrus mayonnaise. If you prefer a more spicy flavor, go with a chipotle sauce. Feel like a taste of the orient? Try a teriyaki sauce or other Asian sauce variation. If you see a sauce recipe that you think might taste good, give it a try.
You can even change up the flavor of the lobster cake itself by changing the ingredients a little. Try adding some Cajun, southwest, or Asian seasonings to the lobster mixture before you cook it for a different taste. Do not be afraid to experiment a little.
Another way to change up the traditional lobster is considering how it is served. Rather than serving just it plain, try serving your lobster on a sandwich. Try serving a couple of small lobster on a hoagy roll with lettuce, tomato, and some seasoned mayonnaise for a Lobster Po’boy. You could also serve it open-faced on a piece of French bread topped with one of the sauces you created.
How about a lobster salad? Simply serve one of your lobster on a bed of mixed salad greens with raspberry vinaigrette on the side.
The point is, your lobster can be as traditional or as creative as you want them to be. The only thing that is limiting what you can do with lobsters is you. Whether you serve them as a main dish, an appetizer, or on a sandwich or salad, it all depends on how brave you feel with your creativity. Have fun and change up the flavors from time to time. Who knows, you may come up with a new taste sensation.
Lobster cake are a versatile dish that has been served in this country since the time of the colonists. Traditionally associated with Maine, lobster have gained popularity world wide. Their popularity comes not only form their delicious flavor, but also because they are so quick and easy to make.
Traditional lobster cakes are made with lump lobster meat, are fried in clarified butter, and served warm. While this is a delicious way to serve them, it is by no means the limit on what you can do. You are really only limited by your own creativity when it comes to preparing and serving lobsters.
Take the sauce for example. Many times lobster cakes are served plain, but if you want to change up the flavors, a great way to do that is with a flavorful sauce served along with your lobster. You can serve your lobster cakes with a nice Hollandaise sauce, or maybe even a citrus mayonnaise. If you prefer a more spicy flavor, go with a chipotle sauce. Feel like a taste of the orient? Try a teriyaki sauce or other Asian sauce variation. If you see a sauce recipe that you think might taste good, give it a try.
You can even change up the flavor of the lobster cake itself by changing the ingredients a little. Try adding some Cajun, southwest, or Asian seasonings to the lobster mixture before you cook it for a different taste. Do not be afraid to experiment a little.
Another way to change up the traditional lobster is considering how it is served. Rather than serving just it plain, try serving your lobster on a sandwich. Try serving a couple of small lobster on a hoagy roll with lettuce, tomato, and some seasoned mayonnaise for a Lobster Po’boy. You could also serve it open-faced on a piece of French bread topped with one of the sauces you created.
How about a lobster salad? Simply serve one of your lobster on a bed of mixed salad greens with raspberry vinaigrette on the side.
The point is, your lobster can be as traditional or as creative as you want them to be. The only thing that is limiting what you can do with lobsters is you. Whether you serve them as a main dish, an appetizer, or on a sandwich or salad, it all depends on how brave you feel with your creativity. Have fun and change up the flavors from time to time. Who knows, you may come up with a new taste sensation.
Going Traditional with Lobster Cake
Going Traditional with the Lobster Cake
One of the dishes that are considered an American classic is the Lobster Cake. Lobster cakes have been around since the colonial days, and have grown in popularity. Now they are known world wide, and are a favorite in many countries.
While many variations on the lobster cake have been developed over the years, traditionalists still prefer the basic Maine lobster cake. It simple flavor combinations, and the ease and quickness of the recipe have made it a very enjoyable dish to prepare and eat.
Like most recipes, the higher the quality of ingredients you start with, the better the final product will be. Although lobster meat is not inexpensive, you will enjoy the taste you get with high quality lobster meat. Along with the quality of the lobster meat, you will get better flavors from fresher ingredients.
The lobster cake recipe itself is very simple. There are not many ingredients, which allows the flavor of the lobsters meat to come through, and not get buried by the other ingredients. The recipe itself starts with the lobster meat. This typically lump lobster meat, although some recipes will have you mix lump and claw meat together. This is mixed with saltine cracker crumbs, and a dressing made of eggs, salt, finely ground onion, and a dash of cayenne pepper.
These ingredients are carefully mixed together. You only need to mix the ingredients until they bind and you are able to form patties. Over mixing will break up the lobster meat too much, and you will lose much of the desired texture.
Once the ingredients are mixed, form them into patties that are about ¾ to 1-inch thick. If you are making lobster cakes for appetizers make a 2 ounce patty. For an entrée, make 4 ounce patties. When the patties are formed refrigerate them for about 2 hours before cooking so they will set and be firm enough not to fall apart when cooking.
In a frying pan or skillet you can sauté the lobster cakes in clarified butter until they are golden brown. You can make clarified butter by heating butter until it is almost to the boiling point, Separate the solids from the top, and use the clear butter at the bottom to cook with. This allows you to sauté at a higher temperature without your butter burning in the pan.
Serve your lobster cakes warm to your hungry guests and watch them enjoy this traditional American classic. It is quick and easy, and best of all, it is delicious.
One of the dishes that are considered an American classic is the Lobster Cake. Lobster cakes have been around since the colonial days, and have grown in popularity. Now they are known world wide, and are a favorite in many countries.
While many variations on the lobster cake have been developed over the years, traditionalists still prefer the basic Maine lobster cake. It simple flavor combinations, and the ease and quickness of the recipe have made it a very enjoyable dish to prepare and eat.
Like most recipes, the higher the quality of ingredients you start with, the better the final product will be. Although lobster meat is not inexpensive, you will enjoy the taste you get with high quality lobster meat. Along with the quality of the lobster meat, you will get better flavors from fresher ingredients.
The lobster cake recipe itself is very simple. There are not many ingredients, which allows the flavor of the lobsters meat to come through, and not get buried by the other ingredients. The recipe itself starts with the lobster meat. This typically lump lobster meat, although some recipes will have you mix lump and claw meat together. This is mixed with saltine cracker crumbs, and a dressing made of eggs, salt, finely ground onion, and a dash of cayenne pepper.
These ingredients are carefully mixed together. You only need to mix the ingredients until they bind and you are able to form patties. Over mixing will break up the lobster meat too much, and you will lose much of the desired texture.
Once the ingredients are mixed, form them into patties that are about ¾ to 1-inch thick. If you are making lobster cakes for appetizers make a 2 ounce patty. For an entrée, make 4 ounce patties. When the patties are formed refrigerate them for about 2 hours before cooking so they will set and be firm enough not to fall apart when cooking.
In a frying pan or skillet you can sauté the lobster cakes in clarified butter until they are golden brown. You can make clarified butter by heating butter until it is almost to the boiling point, Separate the solids from the top, and use the clear butter at the bottom to cook with. This allows you to sauté at a higher temperature without your butter burning in the pan.
Serve your lobster cakes warm to your hungry guests and watch them enjoy this traditional American classic. It is quick and easy, and best of all, it is delicious.
Enjoying a Sweet Maine Lobster
Enjoying a Sweet Maine Lobster
Just the thought of a freshly cooked Maine Lobster tail served with some warm drawn butter is enough to get a lot of people mouths watering. They can almost taste that sweet warm lobster meat. In fact, Maine lobsters are known throughout the world.
Because of the Maine lobsters popularity, special care has been taken to protect their growing areas, and to keep the lobsters from being fished to extinction. Size limits have been placed on the lobsters that can be kept for resale in order to allow younger lobsters to grow and reproduce. The Maine also requires a special license to be obtained in order to harvest lobsters commercially. This keeps the waters off of the coast of Maine to be overwhelmed by unregulated lobster boats.
Once caught, care must be taken in the handling of the lobsters. Because the meat will spoil quickly, lobsters are kept alive until they are ready to be cooked or processed. That is why when you go to your local seafood restaurant you will see a lobster tank in the front. Fresh lobsters are kept alive in these tanks until they are ready to be cooked.
One thing that many people are not aware of is that lobster can survive out of the water for up to two days, if they are kept refrigerated. When the temperature dips below a certain point the lobster will go into a hibernation state. It is best to refrigerate the lobster either in the container it was purchased in, or in an open container. Do not put the lobster in an airtight container or it will suffocate and die. Keep the lobster moist, and place it in the coldest part of your refrigerator.
Refrigerating the lobster is also a good option for people that are squeamish about putting a live lobster in a pot of boiling water. If you refrigerate the lobster first, the boiling water will kill it before it leaves the hibernation state.
For cooking the fresh lobsters, most people prefer quickly immersing it into a pot of boiling water. Fill your pot with enough water to completely cover the lobster. Add 1 tablespoon of salt for each quart of water, and bring it to a boil. Once the water is boiling, drop your lobster into the pot. You will need to cook it until the shell turns bright red. The time it takes to cook will be different depending on the size of the lobster. Some people like to steam or grill their lobster, but boiling is the quickest and easiest method.
Maine lobster make for a delicious entrée. Regardless of which method you use to cook it, your friends and family will enjoy any meal you put on the table centered around a fresh cooked lobster.
Just the thought of a freshly cooked Maine Lobster tail served with some warm drawn butter is enough to get a lot of people mouths watering. They can almost taste that sweet warm lobster meat. In fact, Maine lobsters are known throughout the world.
Because of the Maine lobsters popularity, special care has been taken to protect their growing areas, and to keep the lobsters from being fished to extinction. Size limits have been placed on the lobsters that can be kept for resale in order to allow younger lobsters to grow and reproduce. The Maine also requires a special license to be obtained in order to harvest lobsters commercially. This keeps the waters off of the coast of Maine to be overwhelmed by unregulated lobster boats.
Once caught, care must be taken in the handling of the lobsters. Because the meat will spoil quickly, lobsters are kept alive until they are ready to be cooked or processed. That is why when you go to your local seafood restaurant you will see a lobster tank in the front. Fresh lobsters are kept alive in these tanks until they are ready to be cooked.
One thing that many people are not aware of is that lobster can survive out of the water for up to two days, if they are kept refrigerated. When the temperature dips below a certain point the lobster will go into a hibernation state. It is best to refrigerate the lobster either in the container it was purchased in, or in an open container. Do not put the lobster in an airtight container or it will suffocate and die. Keep the lobster moist, and place it in the coldest part of your refrigerator.
Refrigerating the lobster is also a good option for people that are squeamish about putting a live lobster in a pot of boiling water. If you refrigerate the lobster first, the boiling water will kill it before it leaves the hibernation state.
For cooking the fresh lobsters, most people prefer quickly immersing it into a pot of boiling water. Fill your pot with enough water to completely cover the lobster. Add 1 tablespoon of salt for each quart of water, and bring it to a boil. Once the water is boiling, drop your lobster into the pot. You will need to cook it until the shell turns bright red. The time it takes to cook will be different depending on the size of the lobster. Some people like to steam or grill their lobster, but boiling is the quickest and easiest method.
Maine lobster make for a delicious entrée. Regardless of which method you use to cook it, your friends and family will enjoy any meal you put on the table centered around a fresh cooked lobster.
Cooking Live Maine Lobster
Cooking a Live Maine Lobster
Maine lobsters are a delicacy that is enjoyed around the world. The sweet taste of the meat combined with a warm drawn butter has long been a favorite for seafood lovers. Most people, however, are hesitant to try to take on this dish at home. They think it is a task best left to the “experts.”
What these people do not realize is, Maine lobster are easy to cook, and with a little bit of care, they can prepare a tasty dish that will thrill their friends and family.
Lobster meat will go bad relatively quickly after the lobster dies, so fresh lobster is sold alive. If you are not going to cook the lobster immediately after you get home, or you do not have an aquarium set up t keep it in, you should put it into the refrigerator. Lobsters can be kept out of the water in a refrigerated state for up to two days. When the temperature drops below a certain point the lobster will go into a state of hibernations, so you do not need to be worried about it crawling around the refrigerator. Keep it moist by wrapping it in some wet paper towels, and put it into the coldest part of your refrigerator. Make sure you keep it in the container you purchased it in, or place it in an open container. If you put it in an airtight container, the lobster will die.
When it comes time to cook your live lobster, you need to decide how you are going to do it. While some people like to steam or grill their lobster, the quickest, easiest, and most popular method is to boil it. Simply fill a large pot with enough water to completely cover the lobster, add 1 tablespoon of salt for each quart of water, and bring it to a boil.
Leave the lobster in the refrigerator until the water is boiling and you are ready to begin cooking. If the lobster is in a hibernation state, you can drop it into the water without a fight. The boiling water will kill the lobster before it ever wakes up.
Boil the lobster for between until the shell turns a bright red color. The cooking time will vary depending on the size of the lobster. The internal temperature should be 180 degrees Fahrenheit.
If you do not want to deal with live lobsters, you can also purchase frozen lobster tails. Although many people feel that frozen tails loose some of the sweetness you get from cooking live lobsters, they are still delicious.
If you want to prepare a meal that will really impress people, consider adding fresh Maine lobster to the menu. You and your guests will be glad you did.
Maine lobsters are a delicacy that is enjoyed around the world. The sweet taste of the meat combined with a warm drawn butter has long been a favorite for seafood lovers. Most people, however, are hesitant to try to take on this dish at home. They think it is a task best left to the “experts.”
What these people do not realize is, Maine lobster are easy to cook, and with a little bit of care, they can prepare a tasty dish that will thrill their friends and family.
Lobster meat will go bad relatively quickly after the lobster dies, so fresh lobster is sold alive. If you are not going to cook the lobster immediately after you get home, or you do not have an aquarium set up t keep it in, you should put it into the refrigerator. Lobsters can be kept out of the water in a refrigerated state for up to two days. When the temperature drops below a certain point the lobster will go into a state of hibernations, so you do not need to be worried about it crawling around the refrigerator. Keep it moist by wrapping it in some wet paper towels, and put it into the coldest part of your refrigerator. Make sure you keep it in the container you purchased it in, or place it in an open container. If you put it in an airtight container, the lobster will die.
When it comes time to cook your live lobster, you need to decide how you are going to do it. While some people like to steam or grill their lobster, the quickest, easiest, and most popular method is to boil it. Simply fill a large pot with enough water to completely cover the lobster, add 1 tablespoon of salt for each quart of water, and bring it to a boil.
Leave the lobster in the refrigerator until the water is boiling and you are ready to begin cooking. If the lobster is in a hibernation state, you can drop it into the water without a fight. The boiling water will kill the lobster before it ever wakes up.
Boil the lobster for between until the shell turns a bright red color. The cooking time will vary depending on the size of the lobster. The internal temperature should be 180 degrees Fahrenheit.
If you do not want to deal with live lobsters, you can also purchase frozen lobster tails. Although many people feel that frozen tails loose some of the sweetness you get from cooking live lobsters, they are still delicious.
If you want to prepare a meal that will really impress people, consider adding fresh Maine lobster to the menu. You and your guests will be glad you did.
How to Properly East Lobster Served Whole
How to Properly Eat Lobster Served Whole
Imagine it; your significant other has surprised you with an extravagant lobster meal for your birthday. With great pride they place a beautiful, whole, bright red lobster in front of you. Your smile freezes on your face. How on earth do you eat it without looking like some sort of caveman or cannibal? No worries. Properly eating a lobster served whole is much easier than you think.
Before you begin disassembling and enjoying your delicious lobster, make sure to thank your chef. Then look around your table setting to ensure you have the following: an extra plate for the shell of the lobsters, a lobster cracker, a spatula or lobster pick, and a napkin or bowl of warm water for cleaning your fingers. The first step to devouring your lobster is to take off the claws. Pull them down and away from the body of the lobster to remove. Next, crack the shell of the claw with the lobster cracker. This will allow you to pick out all the meat with the spatula. Breaking the claw at the joint will also ease extraction of the meat.
Legs are next. You can strip off the meat in the same way as the claws with the spatula or you can use a toothpick to loosen the meat and then suck it out of the leg shell. With the lobster boy upside down, pull the shell of the tail open and pull the tail meat out in one big piece. The majority of the meat in a lobster is found in the tail and the claws so you just did most of the hard work.
Finally the body shell can be pulled open and you can use the spatula to pick out any white meat that you find. This is also where the brains and intestine are found. They are edible, but you may choose not to eat them if you wish. Squeezing lemon over the lobster increases its flavor or you may wish to soak each piece of meat you extract in drawn butter. Any way you eat it, Maine lobster is a mouth-watering delicacy. Bon appétit!
Imagine it; your significant other has surprised you with an extravagant lobster meal for your birthday. With great pride they place a beautiful, whole, bright red lobster in front of you. Your smile freezes on your face. How on earth do you eat it without looking like some sort of caveman or cannibal? No worries. Properly eating a lobster served whole is much easier than you think.
Before you begin disassembling and enjoying your delicious lobster, make sure to thank your chef. Then look around your table setting to ensure you have the following: an extra plate for the shell of the lobsters, a lobster cracker, a spatula or lobster pick, and a napkin or bowl of warm water for cleaning your fingers. The first step to devouring your lobster is to take off the claws. Pull them down and away from the body of the lobster to remove. Next, crack the shell of the claw with the lobster cracker. This will allow you to pick out all the meat with the spatula. Breaking the claw at the joint will also ease extraction of the meat.
Legs are next. You can strip off the meat in the same way as the claws with the spatula or you can use a toothpick to loosen the meat and then suck it out of the leg shell. With the lobster boy upside down, pull the shell of the tail open and pull the tail meat out in one big piece. The majority of the meat in a lobster is found in the tail and the claws so you just did most of the hard work.
Finally the body shell can be pulled open and you can use the spatula to pick out any white meat that you find. This is also where the brains and intestine are found. They are edible, but you may choose not to eat them if you wish. Squeezing lemon over the lobster increases its flavor or you may wish to soak each piece of meat you extract in drawn butter. Any way you eat it, Maine lobster is a mouth-watering delicacy. Bon appétit!
All About Maine Lobster
All About Maine Lobster
Lobsters are truly fascinating creatures. In addition to being delicious and healthy delicacies, Maine lobsters are the heaviest marine crustaceans in the world. There is something you can brag about eating. Here is some of the facts, fiction, and interesting tidbits about Main lobsters. Just in case you need some conversation starters while enjoying a fabulous lobster meal.
Maine lobster feeds on fish, small crustaceans, and mollusks. It thrives in cold, shallow water. Its enemies include codfish, haddock, flounder, and other lobsters. Maine lobsters molt two to three times per year until they are fully mature, sometime between ages four and seven. When a lobster nears its molting stage, it will start to grow a new shell underneath its current one and the outer shell will darken. The line running along a lobster’s back begins to split and the two halves of the shell fall away. The inner shell is very soft and takes a couple of weeks to harden.
Female lobsters store sperm from male lobsters to fertilize their eggs later. When a female is ready to mate, usually right before molting, she looks for the den of a male to visit. Contrary to popular belief, lobsters do not mate for life. When a female is ready to molt, she will do so in the den of her chosen male. After the molt, the male will flip her over and get on top. The male has a pair of hardened fins on the underside of his tail that match a pair on the female. The sperm is transferred in a viscous blob down the fins into the female. The outside edge of the blob hardens to block the opening and store it in the female. Usually, the female will remain in the male’s den for a few days while her shell hardens fully. Lobsters are very vulnerable after molting so they like to remain in hiding away from predators. It is difficult to estimate a lobster’s age because they molt, but many lobsters live for up to fifty years.
A Maine lobster’s body is very unique. Instead of chewing its food in its mouth, a lobster chews it in his stomach. Three teeth-like grinders called a gastric mill perform this operation. Can you imagine how much faster you could eat if your stomach chewed your food? Since a lobster doesn’t have to bother chewing with his mouth, he uses it for other tasks like burrowing, carrying small rocks, or pulling himself around if he loses his claws and legs in a fight. Live Lobster are able to grow back appendages it has lost. Wouldn’t that be a handy ability to posses? Two bladders located on either side of the lobster’s head not only work to release waste, but also communicate by scent who and where the lobsters are. Lobster’s project their urine like a fire hose in front of them to warn a rival or encourage a potential mate. They also pee at the entrance to their dens to announce they are at home.
Lobsters are truly fascinating creatures. In addition to being delicious and healthy delicacies, Maine lobsters are the heaviest marine crustaceans in the world. There is something you can brag about eating. Here is some of the facts, fiction, and interesting tidbits about Main lobsters. Just in case you need some conversation starters while enjoying a fabulous lobster meal.
Maine lobster feeds on fish, small crustaceans, and mollusks. It thrives in cold, shallow water. Its enemies include codfish, haddock, flounder, and other lobsters. Maine lobsters molt two to three times per year until they are fully mature, sometime between ages four and seven. When a lobster nears its molting stage, it will start to grow a new shell underneath its current one and the outer shell will darken. The line running along a lobster’s back begins to split and the two halves of the shell fall away. The inner shell is very soft and takes a couple of weeks to harden.
Female lobsters store sperm from male lobsters to fertilize their eggs later. When a female is ready to mate, usually right before molting, she looks for the den of a male to visit. Contrary to popular belief, lobsters do not mate for life. When a female is ready to molt, she will do so in the den of her chosen male. After the molt, the male will flip her over and get on top. The male has a pair of hardened fins on the underside of his tail that match a pair on the female. The sperm is transferred in a viscous blob down the fins into the female. The outside edge of the blob hardens to block the opening and store it in the female. Usually, the female will remain in the male’s den for a few days while her shell hardens fully. Lobsters are very vulnerable after molting so they like to remain in hiding away from predators. It is difficult to estimate a lobster’s age because they molt, but many lobsters live for up to fifty years.
A Maine lobster’s body is very unique. Instead of chewing its food in its mouth, a lobster chews it in his stomach. Three teeth-like grinders called a gastric mill perform this operation. Can you imagine how much faster you could eat if your stomach chewed your food? Since a lobster doesn’t have to bother chewing with his mouth, he uses it for other tasks like burrowing, carrying small rocks, or pulling himself around if he loses his claws and legs in a fight. Live Lobster are able to grow back appendages it has lost. Wouldn’t that be a handy ability to posses? Two bladders located on either side of the lobster’s head not only work to release waste, but also communicate by scent who and where the lobsters are. Lobster’s project their urine like a fire hose in front of them to warn a rival or encourage a potential mate. They also pee at the entrance to their dens to announce they are at home.
Lobster for Special Occasions
Mention Maine lobster to the average person and their associations include expensive candlelight dinners and other “special occasion” type meals. Luxurious, opulent, and lavish may be some of the adjectives people think of on behalf of lobster. With such a rich connotation, lobster is perfect for telling that special someone you love them. Whether for anniversaries, birthdays, the birth of a child, or holiday celebrations, lobsters are the coup de grace.
Perhaps you, like many other people, have avoided cooking live lobsters because it seems complicated. Say no more; if you can boil a pot of water, you can cook lobsters. Wouldn’t your significant other be surprised if you presented them with a full lobster feast to commemorate a special occasion? Some people worry about hurting the lobster, since it is cooked live for sanitary reasons. Let me assure you, lobster’s nervous systems do not sense pain. Another old wives’ tale about lobster is that they scream when you put them in the pot. Live Lobster do not have vocal cords and any noise you hear is steam escaping from under the shell.
To prepare lobster, simply bring a pot of water to a rapid boil. Snip the bands off the claws and carefully drop the lobsters headfirst into the water. Boil for about fifteen minutes until the lobsters are red and the internal temperature is 180 degrees. Lobster is divine served with drawn butter. Drawn butter is prepared by slowly heating it until melted and then skimming the froth off the top and discarding the fatty sludge at the bottom. You can add lemon juice, spices, garlic, onion, or whatever else you like (hot sauce anyone?) to the drawn butter. Champagne, Chardonnay, or Sauvignon Blanc are three wonderful drinks that compliment the rich taste of Maine lobster.
Martha Stewart suggests using red and white striped towels as generously sized napkins for a lobster feast. Combine with white floating candles and red roses for a gorgeous romantic presentation. Quiet music of your choice playing in the background is much more soothing than the noisy chatter of a restaurant. The comfort and intimacy of your own home cannot help but make a Maine lobster dinner a memorable delight for you and your loved one.
Perhaps you, like many other people, have avoided cooking live lobsters because it seems complicated. Say no more; if you can boil a pot of water, you can cook lobsters. Wouldn’t your significant other be surprised if you presented them with a full lobster feast to commemorate a special occasion? Some people worry about hurting the lobster, since it is cooked live for sanitary reasons. Let me assure you, lobster’s nervous systems do not sense pain. Another old wives’ tale about lobster is that they scream when you put them in the pot. Live Lobster do not have vocal cords and any noise you hear is steam escaping from under the shell.
To prepare lobster, simply bring a pot of water to a rapid boil. Snip the bands off the claws and carefully drop the lobsters headfirst into the water. Boil for about fifteen minutes until the lobsters are red and the internal temperature is 180 degrees. Lobster is divine served with drawn butter. Drawn butter is prepared by slowly heating it until melted and then skimming the froth off the top and discarding the fatty sludge at the bottom. You can add lemon juice, spices, garlic, onion, or whatever else you like (hot sauce anyone?) to the drawn butter. Champagne, Chardonnay, or Sauvignon Blanc are three wonderful drinks that compliment the rich taste of Maine lobster.
Martha Stewart suggests using red and white striped towels as generously sized napkins for a lobster feast. Combine with white floating candles and red roses for a gorgeous romantic presentation. Quiet music of your choice playing in the background is much more soothing than the noisy chatter of a restaurant. The comfort and intimacy of your own home cannot help but make a Maine lobster dinner a memorable delight for you and your loved one.
The Health Benefits of Lobster
Most people are aware that seafood offers significant health benefits. Lobster especially is full of vitamins, minerals, and Omega 3 fatty acids. It is also a versatile food that can be boiled, broiled, baked, steamed, or used in soups. Lobsters has a reputation for being high in fat, but that is actually not the case. It is all the butter and cream-filled dishes that give lobster its hefty status.
High in protein and low in fat, lobster is a very beneficial meat. Comparable to a steak, lobster has less than thirty grams of protein in a five ounce portion. Lobster also has less fat compared to steak. It is perfect for a no or low carbohydrate diet as well. Under the Weight Watcher’s system lobster has just four points. Not only is lobster low in fat, it is lower in cholesterol than skinless chicken breast. Lobster has seventy-two milligrams compared to chicken’s eighty-five milligrams.
In addition to having a high protein and low fat composition, lobster meat has ten to twenty percent of the USDA’s daily recommended value of potassium, selenium, zinc, phosphorus, copper, and vitamin B12. Like many other types of seafood, lobster also contains a high constitution of Omega 3 fatty acid which is beneficial for both your heart and your brain. Selenium aids the immune system and thyroid gland and may also help prevent heart disease. Bone and tissue diseases can be avoided by diets high in copper. The vitamin B12 is essential for healthy nerve and red blood cells. Phosphorus contributes to proper kidney functioning and lessens arthritis pain. Increased brain activity, a boosted immune system, and a healthier reproduction system are all benefits from consuming zinc. Finally potassium is credited with aiding your heart’s functions. The benefits of Omega 3 fatty acid range from reducing your risk of heart attack to lowering your blood pressure.
Perfect for people on a diet and those simply trying to have a healthier lifestyle, lobster is a far superior choice to the usual steak. Eating lobster clearly provides you a low fat, comprehensive range of nutritional value while at the same time giving you great flavor and taste. With all the spectacular health benefits to eating lobster, it really is the coup de grace for special occasion meals.
High in protein and low in fat, lobster is a very beneficial meat. Comparable to a steak, lobster has less than thirty grams of protein in a five ounce portion. Lobster also has less fat compared to steak. It is perfect for a no or low carbohydrate diet as well. Under the Weight Watcher’s system lobster has just four points. Not only is lobster low in fat, it is lower in cholesterol than skinless chicken breast. Lobster has seventy-two milligrams compared to chicken’s eighty-five milligrams.
In addition to having a high protein and low fat composition, lobster meat has ten to twenty percent of the USDA’s daily recommended value of potassium, selenium, zinc, phosphorus, copper, and vitamin B12. Like many other types of seafood, lobster also contains a high constitution of Omega 3 fatty acid which is beneficial for both your heart and your brain. Selenium aids the immune system and thyroid gland and may also help prevent heart disease. Bone and tissue diseases can be avoided by diets high in copper. The vitamin B12 is essential for healthy nerve and red blood cells. Phosphorus contributes to proper kidney functioning and lessens arthritis pain. Increased brain activity, a boosted immune system, and a healthier reproduction system are all benefits from consuming zinc. Finally potassium is credited with aiding your heart’s functions. The benefits of Omega 3 fatty acid range from reducing your risk of heart attack to lowering your blood pressure.
Perfect for people on a diet and those simply trying to have a healthier lifestyle, lobster is a far superior choice to the usual steak. Eating lobster clearly provides you a low fat, comprehensive range of nutritional value while at the same time giving you great flavor and taste. With all the spectacular health benefits to eating lobster, it really is the coup de grace for special occasion meals.
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