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.
Try our Live Lobster Source
As published by Allrecipes.com
Showing posts with label lobster. Show all posts
Showing posts with label lobster. Show all posts
Sunday, June 21, 2009
Saturday, June 13, 2009
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.
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.
Thursday, February 12, 2009
Romantic Date Night at Home
Lobster is well known around the world as a lavish, romantic meal. If you’ve never tried staying in and cooking lobster one night for a date night, you’re missing out on a fun evening. Here is how to boil a live lobster and prepare a spectacular date night in the comfort of your home.
First, set the mood for the evening by setting the table like a five-star restaurant. A tablecloth, your finest china, and lots of candles will help turn your table from every day to fabulous. Floating candles give a beautiful ambience and are especially appropriate for seafood dinners like lobsters. Flowers or petals sprinkled on the table can add an extra dose of extravagance. Your favorite music playing softly in the background will turn your home into a private dining haven.
Then, it’s time to prepare the lobster. Bring a pot of water to a high boil. If you like, you can add spices or lemons to the water as well. Make sure your lobster is still alive, for it may not cook properly if it is already dead. Carefully clip the rubber bands off the lobster. Pick up the lobster, using a kitchen towel if you wish, and place head first in the boiling water.
For those of you who are a bit squeamish about killing a lobster, his brain is the size of a grasshopper and is not formulated to feel pain. If you don’t mind stepping on a bug, you shouldn’t mind killing a lobster. If you do, have your significant other put it in the water.
Cover the live lobster and boil for fifteen minutes (for a one to two pound lobster). The lobster shell will turn bright red and the tail will curl when the lobster is done. How can you tell if it is cooked properly? Try tugging off one of the small walking legs. Cooked lobster it will come off easily. The meat inside the lobster will be firm, white, and opaque. To be completely sure, use a meat thermometer to measure the internal temperature of the lobster. It should be at 180 degrees.
Lemon butter is delicious with lobster, however if you are on a diet you can try mixing honey mustard, olive oil, and a little lemon juice for a succulent substitute. To drink with your meal, white wines offset the rich taste of lobster best. You could stop here and have a luxurious dinner, or you can add a simple salad and breadsticks for a truly abundant meal. Knowing that you made a restaurant-quality meal to be enjoyed quietly with your loved one will make your delicious lobster taste even better.
First, set the mood for the evening by setting the table like a five-star restaurant. A tablecloth, your finest china, and lots of candles will help turn your table from every day to fabulous. Floating candles give a beautiful ambience and are especially appropriate for seafood dinners like lobsters. Flowers or petals sprinkled on the table can add an extra dose of extravagance. Your favorite music playing softly in the background will turn your home into a private dining haven.
Then, it’s time to prepare the lobster. Bring a pot of water to a high boil. If you like, you can add spices or lemons to the water as well. Make sure your lobster is still alive, for it may not cook properly if it is already dead. Carefully clip the rubber bands off the lobster. Pick up the lobster, using a kitchen towel if you wish, and place head first in the boiling water.
For those of you who are a bit squeamish about killing a lobster, his brain is the size of a grasshopper and is not formulated to feel pain. If you don’t mind stepping on a bug, you shouldn’t mind killing a lobster. If you do, have your significant other put it in the water.
Cover the live lobster and boil for fifteen minutes (for a one to two pound lobster). The lobster shell will turn bright red and the tail will curl when the lobster is done. How can you tell if it is cooked properly? Try tugging off one of the small walking legs. Cooked lobster it will come off easily. The meat inside the lobster will be firm, white, and opaque. To be completely sure, use a meat thermometer to measure the internal temperature of the lobster. It should be at 180 degrees.
Lemon butter is delicious with lobster, however if you are on a diet you can try mixing honey mustard, olive oil, and a little lemon juice for a succulent substitute. To drink with your meal, white wines offset the rich taste of lobster best. You could stop here and have a luxurious dinner, or you can add a simple salad and breadsticks for a truly abundant meal. Knowing that you made a restaurant-quality meal to be enjoyed quietly with your loved one will make your delicious lobster taste even better.
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