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Lobster recipes
Posted on 10/27/10 at 9:13 pm
Posted on 10/27/10 at 9:13 pm
Just bought twenty rock tail lobsters, boiled six for dinner, cooked one on the grill, need several other recipes. Please respond quickly.
6
Posted on 10/27/10 at 10:07 pm to Sprescott
Boil like a crawfish = greatness.
Posted on 10/27/10 at 10:18 pm to Sprescott
Sorry, no recipes to give you right now, but here are some ideas.
Lobster bisque
Lobster Newberg (I like it in puff pastry shells)
Lobster roll
Steam and add to a salad
Saute and add to a pasta dish, a carbonara might be good.
Lobster cardinale
I'd probably just grill or steam them all and eat them with a little butter. I like them "nekkid".
Lobster bisque
Lobster Newberg (I like it in puff pastry shells)
Lobster roll
Steam and add to a salad
Saute and add to a pasta dish, a carbonara might be good.
Lobster cardinale
I'd probably just grill or steam them all and eat them with a little butter. I like them "nekkid".
Posted on 10/27/10 at 10:56 pm to Sprescott
Lobster salad with fried green tomatoes or croissants, the salad is two stalks of corn off the cob, one or two lobsters chopped (steamed or boiled) mayo, thyme, red onion, lemon zest, chives - about a tablespoon of each finely chopped, mayo to taste. The original recipe calls for a sandwich between fried green tomatoes but we just usually use butter croissants, picnic deliciousness.
Posted on 10/28/10 at 12:14 am to Sprescott
Alittle thing I used to do on St. Croix with spiny lobster. Split it don the middle, pull all the tomaley(the crud) out of the thorax. Save the crud it is actually usable, just freeze it. Deep fry the whole thing, no seasoning or anything, when the flesh of the tail starts to get a very light brownish tint, it is done. Serve with lemon and drawn butter. Your guests will thank you.
Posted on 10/28/10 at 8:08 am to Sprescott
-simmer wine and water (3:2) with onion/carrot/celery/thyme/bay/parsley stems/peppercorns/tarragon stems for a little while to infuse the flavors
-bring to boil and cook lobsters, set aside lobsters
-Strain liquid, rapidly boil and reduce by half or a little more
-mix equal amounts softened butter/flour to form a paste, beat in off the heat til incorporated and then bring to boil for 30sec to thicken (about 1.5 tbsp of this per cup of liquid
-bring to simmer, stir in cream to thin out to a soupy consistency
-stir in fresh herbs (parsley, tarragon), salt, pepper
-split lobsters in 2 and pour the sauce over
-EAT
-bring to boil and cook lobsters, set aside lobsters
-Strain liquid, rapidly boil and reduce by half or a little more
-mix equal amounts softened butter/flour to form a paste, beat in off the heat til incorporated and then bring to boil for 30sec to thicken (about 1.5 tbsp of this per cup of liquid
-bring to simmer, stir in cream to thin out to a soupy consistency
-stir in fresh herbs (parsley, tarragon), salt, pepper
-split lobsters in 2 and pour the sauce over
-EAT
Posted on 10/28/10 at 8:21 am to Sprescott
also kind of fancy salad with avocado is good.
-cook lobsters as you please, immediately chill in ice water. if you tie 2 together facing each other, or shove some type of rod/stick in their tail they will stay straight---will make it easier to slice later
-make a lemon olive oil (or buy it). other citrus fruits work as well. use a peeler and peel off the yellow part only of the skin of a lemon. put into olive oil (maybe 2 lemons per cup of oil). slowly heat. when the oil is relatively warm, take off the heat, cover and let sit until the oil tastes lemony-enough for you. 30m-1hr. too long and it might get bitter. strain out the peel.
-mix avocados (pureed/chopped/passed through a sieve/whatever well with lemon, salt, pepper.
- de-shell, slice tail into discs. season those and claw meat with salt, pepper, lemon olive oil.
-arrange avocado puree on plate and arrange seasoned lobster meat on top
-dress arugula or a strong-tasting lettuce with salt,pepper, lemon olive oil and serve on the side
-serve with an orange vinaigrette (marmalade, vinegar, oil, salt,pepper, maybe a little mustard)...haven't done this in a while but i think something like 2:1:1 marmalade:oil:vinegar is good.
-cook lobsters as you please, immediately chill in ice water. if you tie 2 together facing each other, or shove some type of rod/stick in their tail they will stay straight---will make it easier to slice later
-make a lemon olive oil (or buy it). other citrus fruits work as well. use a peeler and peel off the yellow part only of the skin of a lemon. put into olive oil (maybe 2 lemons per cup of oil). slowly heat. when the oil is relatively warm, take off the heat, cover and let sit until the oil tastes lemony-enough for you. 30m-1hr. too long and it might get bitter. strain out the peel.
-mix avocados (pureed/chopped/passed through a sieve/whatever well with lemon, salt, pepper.
- de-shell, slice tail into discs. season those and claw meat with salt, pepper, lemon olive oil.
-arrange avocado puree on plate and arrange seasoned lobster meat on top
-dress arugula or a strong-tasting lettuce with salt,pepper, lemon olive oil and serve on the side
-serve with an orange vinaigrette (marmalade, vinegar, oil, salt,pepper, maybe a little mustard)...haven't done this in a while but i think something like 2:1:1 marmalade:oil:vinegar is good.
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