INGREDIENTS
2 egg yolks, beaten
1/2 cup heavy cream
1/4 cup butter or margarine
2 tablespoons dry sherry or madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 pound cooked lobster meat, broken into chunks
DIRECTIONS
In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil. Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast. One of the fine lobster recipes posted on
AllRecipes.comMakes a delicious lobster dinner
Try our source for fresh lobster, Maine Lobster Store , the finest live lobster on the planet
Offering next day lobster delivery
Friday, July 17, 2009
Boiled Lobster
INGREDIENTS
3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters
DIRECTIONSPour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes. Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.
One of the fine lobster recipes posted on AllRecipes.com
Makes a delicious lobster dinner
Try our source for fresh lobster, Maine Lobster Store , the finest live lobster on the planet
Offering next day lobster delivery
3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters
DIRECTIONSPour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes. Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.
One of the fine lobster recipes posted on AllRecipes.com
Makes a delicious lobster dinner
Try our source for fresh lobster, Maine Lobster Store , the finest live lobster on the planet
Offering next day lobster delivery
Wednesday, July 1, 2009
LobsterÀl'americaine
Ingredients
2 2-pound live lobster
1-1/2 tbsp of chopped fresh or 1-1/2 tsp of dried, tarragon
2/3 cup of olive oil4 tbsp of butter
1-1/2 tsp of thyme1 medium onion, finely chopped
1 bay leaf6 shallots or small green onions, finely chopped
2 cups of dry white wine4 tbsp of tomato puree
1 clove of garlic, finely choppedSalt, pepper, cayenne
8 medium-sized ripe tomatoes, peeled, seeded, and chopped
1/3 cup of Cognac
4 tbsp of chopped parsley
Cooking Instructions
To clean: place the live Maine 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 olive oil in a very large kettle and when hot add the pieces of lobster in shell. Toss them about in the hot oil, using a pair of tongs, until the shells are colored red and the lobster meat is seared. Remove the lobster pieces to a hot platter and add the butter to the oil in the kettle. Saute the onion, shallots and garlic in the hot butter and oil until lightly colored. Add the tomatoes to the onion mixture. Then add the parsley, tarragon, thyme, bay leaf and wine, and simmer gently for 30 minutes. Add the tomato puree and season to taste with salt, pepper and cayenne. Pour the Cognac over the lobster pieces and ignite to blaze. Then return the lobster to the kettle to cook in the sauce, cover tightly and simmer for 20 minutes. Serve over rice.
A guy enjoying the journey of life while promotingMaine Lobster and Live Lobster and Lobster recipes
As Published on AOL Foods
2 2-pound live lobster
1-1/2 tbsp of chopped fresh or 1-1/2 tsp of dried, tarragon
2/3 cup of olive oil4 tbsp of butter
1-1/2 tsp of thyme1 medium onion, finely chopped
1 bay leaf6 shallots or small green onions, finely chopped
2 cups of dry white wine4 tbsp of tomato puree
1 clove of garlic, finely choppedSalt, pepper, cayenne
8 medium-sized ripe tomatoes, peeled, seeded, and chopped
1/3 cup of Cognac
4 tbsp of chopped parsley
Cooking Instructions
To clean: place the live Maine 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 olive oil in a very large kettle and when hot add the pieces of lobster in shell. Toss them about in the hot oil, using a pair of tongs, until the shells are colored red and the lobster meat is seared. Remove the lobster pieces to a hot platter and add the butter to the oil in the kettle. Saute the onion, shallots and garlic in the hot butter and oil until lightly colored. Add the tomatoes to the onion mixture. Then add the parsley, tarragon, thyme, bay leaf and wine, and simmer gently for 30 minutes. Add the tomato puree and season to taste with salt, pepper and cayenne. Pour the Cognac over the lobster pieces and ignite to blaze. Then return the lobster to the kettle to cook in the sauce, cover tightly and simmer for 20 minutes. Serve over rice.
A guy enjoying the journey of life while promotingMaine Lobster and Live Lobster and Lobster recipes
As Published on AOL Foods
Fettuccine With Oriental Lobster Sauce..
Ingredients
1 lb fresh or dried fettuccine or linguine
2 1-pound lobster or 1 lb medium raw shrimpSalt to taste
1/4 cup plus
2 tbsp olive oil
1/4 cup Vietnamese (nuoc mam) or Thai (nam pla) fish sauce, available where Oriental ingredients are sold
1-1/2 tsp minced garlic1 tbsp finely chopped shallots
2 tbsp finely chopped coriander
1 tbsp finely chopped mint or 1 tsp dried, crumbled mint
8 scallions, trimmed and cut crosswise into
1/2-inch pieces
1 tbsp finely chopped hot green chilies, such as jalapeño or serrano1 tbsp honey
1/2 tsp freshly ground pepper
4 tsp finely shredded fresh ginger
1/2 cup finely chopped scallions
1/2 lb broccoli, top part only, cut into bite-size pieces
16 snow peas, stringed as necessary1 cup skinned, seeded tomatoes cut into thin julienne strips
Cooking Instructions
1 Bring about 4 quarts of water to the boil in a kettle for the pasta. In another kettle, cook the lobster or shrimp. Add salt to each kettle.
2 Drain the lobsters and remove the meat from both tails and claws. Cut the lobster meat into large bite-size pieces. If using shrimp, shell and devein them and leave them whole.
3 In a saucepan, combine 1/4 cup of the olive oil, the fish sauce, garlic, shallots, coriander, mint, the scallion pieces, chilies, honey and pepper. Blend well with the wire whisk. Add the ginger and chopped scallions. Add the broccoli and snow peas and cook, stirring, about 1 minute. Add the tomatoes and cook, stirring, about 1 minute. Add the lobster or shrimp and stir to blend. Cover and keep warm.
4 Meanwhile, drop the pasta into boiling water. If fresh pasta is used, cook about 1-1/2 minutes. If dried pasta is used, cook 7 to 9 minutes, or to the desired degree of doneness.
5 Drain the pasta and return it to the kettle. Add 2 tablespoons of olive oil and toss. Serve equal portions of the pasta with equal portions of the lobster sauce. Serve immediately.
A guy enjoying the journey of life while promoting Maine Lobster and Live Lobster and Lobster recipes
As Published on AOL Foods
1 lb fresh or dried fettuccine or linguine
2 1-pound lobster or 1 lb medium raw shrimpSalt to taste
1/4 cup plus
2 tbsp olive oil
1/4 cup Vietnamese (nuoc mam) or Thai (nam pla) fish sauce, available where Oriental ingredients are sold
1-1/2 tsp minced garlic1 tbsp finely chopped shallots
2 tbsp finely chopped coriander
1 tbsp finely chopped mint or 1 tsp dried, crumbled mint
8 scallions, trimmed and cut crosswise into
1/2-inch pieces
1 tbsp finely chopped hot green chilies, such as jalapeño or serrano1 tbsp honey
1/2 tsp freshly ground pepper
4 tsp finely shredded fresh ginger
1/2 cup finely chopped scallions
1/2 lb broccoli, top part only, cut into bite-size pieces
16 snow peas, stringed as necessary1 cup skinned, seeded tomatoes cut into thin julienne strips
Cooking Instructions
1 Bring about 4 quarts of water to the boil in a kettle for the pasta. In another kettle, cook the lobster or shrimp. Add salt to each kettle.
2 Drain the lobsters and remove the meat from both tails and claws. Cut the lobster meat into large bite-size pieces. If using shrimp, shell and devein them and leave them whole.
3 In a saucepan, combine 1/4 cup of the olive oil, the fish sauce, garlic, shallots, coriander, mint, the scallion pieces, chilies, honey and pepper. Blend well with the wire whisk. Add the ginger and chopped scallions. Add the broccoli and snow peas and cook, stirring, about 1 minute. Add the tomatoes and cook, stirring, about 1 minute. Add the lobster or shrimp and stir to blend. Cover and keep warm.
4 Meanwhile, drop the pasta into boiling water. If fresh pasta is used, cook about 1-1/2 minutes. If dried pasta is used, cook 7 to 9 minutes, or to the desired degree of doneness.
5 Drain the pasta and return it to the kettle. Add 2 tablespoons of olive oil and toss. Serve equal portions of the pasta with equal portions of the lobster sauce. Serve immediately.
A guy enjoying the journey of life while promoting Maine Lobster and Live Lobster and Lobster recipes
As Published on AOL Foods
Lobster Stew
Ingredients
1 2-pound live lobster or 2 1-1/2-pound live lobster
1 stick (1/2 cup) butter1 quart milk
Cooking Instructions
The success of this is largely dependent upon the stirring and aging. Some old Maine Lobster authorities claim a stew should age as long as 4 or 5 days after making, but these are the extremists. It is best if aged for 5 to 6 hours before reheating gently and serving. Boil the live lobster. Immediately remove the lobster meat, tomalley, and (if there is any) coral. Scrape the thickish white substance from inside the shell as well. Cut the lobster meat in generous pieces. Saute the tomalley, coral, and the white substance in butter several minutes over rather low heat. Add the cooked lobster meat. Cook about 5 minutes over low heat. Cool 5 to 8 minutes. Then very slowly add the milk, stirring constantly. Allow this to stand 5 to 6 hours before reheating and serving. It usually needs no salt. A little freshly ground black pepper is good added at the last to each serving.
A guy enjoying the journey of life and promoting Maine Lobster and Live Lobster
As Published on AOL Foods
1 2-pound live lobster or 2 1-1/2-pound live lobster
1 stick (1/2 cup) butter1 quart milk
Cooking Instructions
The success of this is largely dependent upon the stirring and aging. Some old Maine Lobster authorities claim a stew should age as long as 4 or 5 days after making, but these are the extremists. It is best if aged for 5 to 6 hours before reheating gently and serving. Boil the live lobster. Immediately remove the lobster meat, tomalley, and (if there is any) coral. Scrape the thickish white substance from inside the shell as well. Cut the lobster meat in generous pieces. Saute the tomalley, coral, and the white substance in butter several minutes over rather low heat. Add the cooked lobster meat. Cook about 5 minutes over low heat. Cool 5 to 8 minutes. Then very slowly add the milk, stirring constantly. Allow this to stand 5 to 6 hours before reheating and serving. It usually needs no salt. A little freshly ground black pepper is good added at the last to each serving.
A guy enjoying the journey of life and promoting Maine Lobster and Live Lobster
As Published on AOL Foods
Lobster Stew
Ingredients
Two 1-1/4-pound Maine lobster (about 2 cups meat)2 quarts salted water4 medium red potatoes2 cups water6 tsp butter1/2 cup chopped onions1/2 cup chopped celery1/2 cup grated carrots1/4 cup chopped scallions1/4 cup chopped leeks1/4 cup chopped red bell pepper1/4 cup chopped green bell pepperOne 12-ounce can evaporated milk2 cups whole milk1 cup sherry1 tsp sesame seedsSalt and pepper to taste6 - 8 fresh parsley sprigs
Cooking Instructions
In large stock pot or Maine lobster pot, boil the Live lobster in the 2 quarts water until cooked, about 20 minutes. Discard the water and let the lobsters cool.
Remove the meat and tomalley* from the shells and set aside. Reserve the tail and claw shells.
In a medium-sized saucepan, cook the potatoes in the 2 cups water until completely cooked and very soft, about 25 - 30 minutes. Drain and reserve the water. Cut the potatoes into quarters and set aside.
In a large nonreactive pot, melt 4 teaspoons of the butter and saute the onions, celery, carrots, scallions, leeks, and both bell peppers over medium heat for 4 - 6 minutes. Add the evaporated and whole milk, sherry, and the reserved potato water and potatoes. Lower heat to simmer and cook for 5 minutes.
Cut the reserved Live lobster meat into bite-sized pieces. In a medium-sized skillet, melt the remaining butter and saute the lobster meat, tomalley, and the sesame seeds for 5 minutes. Add to the stew. In the same skillet, saute the reserved shells for 5 minutes and add to the stew. (The shells will give the stew a roasted flavor.) Cook the stew over low heat for 1 hour 30 minutes.
Add the salt and pepper. Remove the shells and discard. Pour the stew into large soup bowls and garnish each serving with a parsley sprig. Serve immediately.
Tomalley is the green-colored liver of the cooked lobster and is
considered very edible and delicious.
A guy enjoying the journey of life and promoting Maine Lobster and Live Lobster
As Published on AOL Foods
Two 1-1/4-pound Maine lobster (about 2 cups meat)2 quarts salted water4 medium red potatoes2 cups water6 tsp butter1/2 cup chopped onions1/2 cup chopped celery1/2 cup grated carrots1/4 cup chopped scallions1/4 cup chopped leeks1/4 cup chopped red bell pepper1/4 cup chopped green bell pepperOne 12-ounce can evaporated milk2 cups whole milk1 cup sherry1 tsp sesame seedsSalt and pepper to taste6 - 8 fresh parsley sprigs
Cooking Instructions
In large stock pot or Maine lobster pot, boil the Live lobster in the 2 quarts water until cooked, about 20 minutes. Discard the water and let the lobsters cool.
Remove the meat and tomalley* from the shells and set aside. Reserve the tail and claw shells.
In a medium-sized saucepan, cook the potatoes in the 2 cups water until completely cooked and very soft, about 25 - 30 minutes. Drain and reserve the water. Cut the potatoes into quarters and set aside.
In a large nonreactive pot, melt 4 teaspoons of the butter and saute the onions, celery, carrots, scallions, leeks, and both bell peppers over medium heat for 4 - 6 minutes. Add the evaporated and whole milk, sherry, and the reserved potato water and potatoes. Lower heat to simmer and cook for 5 minutes.
Cut the reserved Live lobster meat into bite-sized pieces. In a medium-sized skillet, melt the remaining butter and saute the lobster meat, tomalley, and the sesame seeds for 5 minutes. Add to the stew. In the same skillet, saute the reserved shells for 5 minutes and add to the stew. (The shells will give the stew a roasted flavor.) Cook the stew over low heat for 1 hour 30 minutes.
Add the salt and pepper. Remove the shells and discard. Pour the stew into large soup bowls and garnish each serving with a parsley sprig. Serve immediately.
Tomalley is the green-colored liver of the cooked lobster and is
considered very edible and delicious.
A guy enjoying the journey of life and promoting Maine Lobster and Live Lobster
As Published on AOL Foods
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