lobster recipe?

Question

Know a good recipe to make live lobster, shell and all? i've never done it before. Also, whats some good side dishes to make?? Your tips would be much appreciated!

Answer 1

Lobster Bisque Recipe
INGREDIENTS
2 1-lb. cooked lobsters
1 cup lobster stock
4 tbsp. clarified butter
1 tbsp. tomato paste
1 med. minced onion
1 each bay leaf
1 lg. minced carrot
1 sprig fresh thyme
1 tsp. chopped garlic clove
1/4 cup brandy
1 stalk minced celery
2 cups heavy cream
2 tbsp. flour
1/4 tsp. paprika
1/2 cup dry sherry
salt and pepper to taste

INSTRUCTIONS
Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more
minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with
the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.


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Lobster Newburg Recipe
INGREDIENTS
1 qt. milk
1 tsp. white wine Worcestershire sauce
1/2 lb. butter or margarine
1 tsp. black pepper
1 cup flour
1/2 cup sherry
1 finely minced shallot
2 tbsp. paprika
2 fluid oz. clarified butter
1/2 cup lobster fumet
4 1-2lb. cooked, shucked, lobsters-save tomalley 1 patty shell per person

INSTRUCTIONS
In a 2 qt. double boiler, bring 1 qt. of milk to 180 degrees. While the milk is heating, melt the margarine in a small saucepan. Add the flour and
mix thoroughly to the melted margarine with a wire whip . Slowly add this roux to the scalded milk, stirring constantly with the whip. Keep whipping to avoid lumping as the sauce thickens. Add the Dijon mustard mix and then the lobster fumet, slowly whipping until smooth. Set aside.

In a large sauté pan, put the clarified butter and the minced shallot and cook on low heat until the shallot is slightly browned. Cut the lobster meat into bite sized pieces and add butter and shallots. Cook on heat for about 1 minute then add worcestershire and black pepper. While stirring constantly with a wooden spoon, add the sherry and the lobster tomalley and cook until the sherry starts to boil approximately 2 min. Sprinkle in the paprika and add the white sauce. Reduce heat and simmer for 2 minutes. Remove from heat and serve on a golden brown patty shell.


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Lobster Thermidor Recipe
INGREDIENTS
2 each shucked, quarter lobsters
1/2 cup lobster stock
1 tbsp. olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell peppers
1 tsp. Dijon mustard
1/2 cup chopped mushrooms
1.5 cups white sauce
2 tbsp. chopped fresh tarragon (or 1 tbsp. dry) 1/2
cup fresh grated parmesan cheese
1/4 tsp. black pepper

INSTRUCTIONS
Follow the cooking method for sauteed lobster. Keep the shell intact and carefully remove the meat from the body. Reserve the tamalley in a bowl and place in oven. Cook for approximately 45 minutes or until top of quiche is golden brown. Remove from heat and let stand for 15 minutes. and cut the meat into small bite sized pieces. In a medium sized saute pan, heat olive oil over medium-high heat. Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper. Cook 2-3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to
high. When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly. Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat. Place mixture in shells, top with parmesan cheese and sprinkle with paprika. Set under a preheated broiler and brown. Serve immediately.

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Baked Stuffed Lobster Recipe
INGREDIENTS
2 lobsters (1 1/2 lbs. each) 1/2
teaspoon garlic powder
4 cups cracker crumbs (Hi Ho, Ritz, etc.) Lobster tamale (liver)
1 1/2 cups melted butter or margarine

INSTRUCTIONS
In large bowl mix melted butter into cracker crumbs and garlic powder. Split the lobsters down the center and remove the stomach and vein. Save the tamale (liver) and add to cracker crumb mixture. Stuff lobsters with cracker mixture. Bake for 20 minutes at 450 degrees.

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Lobster Ceasar Salad
INGREDIENTS:
3 each anchovy
1/2 each squeezed lemon
3 tbsp. olive oil
1/4 cup parmesan cheese
1 tsp. chopped garlic
1/2 head torn romaine lettuce
2 tsp. red wine vinegar
1/2 croutons
2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
5 dash Worcestershire sauce
4 each lobster claws
1 each coddled egg yolk

INSTRUCTIONS
Using a medium sized wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk, mix together and add the Worcestershire, lemon, and parmesan cheese. Add the romaine lettuce and croutons and toss the salad until all the lettuce is coated with the dressing. Serve in individual bowls adding a
lobster claw to each. Serve immediately.

Answer 2

For each serving, split one live lobster. To do this use a sharp pointed knife. Cross the large claws and hold firmly with the left hand. Make a deep incision with the knife at a point between the two large claws and drain knife quickly through the entire length of body and tail. Remove intestinal vein and craw. For 4 servings, prepare a dressing of 1 1/2 cups cracker crumbs or cracker meal, 1/2 teaspoon salt, moisten with 2 tablespoons Worcestershire sauce, and 1 cup of melted butter. Spread dressing generously in cavity. For eye-appeal, cut off 4 of the small claws from each lobster and press into the dressing. To preserve moistness, place large lettuce leaves over the dressing. Place lobsters on broiler 8-10 inches from unit and cook 25-30 minutes. Remove lettuce leaves which may have become charred. Serve Maine broiled lobsters with melted butter.

Answer 3

Lobster Rolls Lobster Mac and Cheese Lobster Ravioli

Answer 4

Boil some salt water, when it's boiling put the lobster in cook until it turns orange, cut in1/2 from head to tail remove the green stuff from around the head, do not eat this discard.when getting ready to serve melt some butter, add a little garlic salt or juice to the butter for flavor dip your lobster meat in and enjoy

Answer 5

Get a pot big enough for the lobster, put three or four inches of water to boil. put lobsters in water put cover on, and boil for 17-20 minutes. Melt some real butter, enjoy.

Answer 6

Lobster Quiche:

37 min 2 min prep
1 9inch Quiche

1 9 inch uncooked pie dough, pre-baked 15 minutes,dock dough first
1 tablespoon olive oil
1/2 cup of the white part only leeks, sliced
8 shiitake mushrooms, stems removed and sliced,1 cup
1 1/2 cups cooked lobster meat
1/4 cup scallions, sliced
1 cup cheddar cheese or gruyere cheese, shredded
4 eggs
1/2 cup milk
1/2 cup cream
salt and pepper
1 teaspoon fresh dill
1 pinch nutmeg

1. Heat olive oil over medium low heat in a medium sauté pan and sauté the leek and mushrooms until soft.
2. In a mixing bowl beat the eggs with the cream and the milk.
3. Add salt, pepper, dill and nutmeg.
4. Place the leek, mushroom, lobster, scallion and cheese into the pie shell.
5. Pour batter on top and shake evenly.
6. Cook in a preheated 375° oven for 30-35 minutes.

Answer 7

Simple. Boil them for about 20 minutes. Serve with melted butter for dipping and lemon wedges as garnish. Do some corn on the cob and coleslaw to go with.

Answer 8

You could serve twice baked potatoes and a garden salad to go with it, and if you need bread, try the Cheddar biscuit