| Lobster recipes anyone?
Posted: 5/14/2008 4:03:50 PM | Hi folks,
I was shopping today and, on impulse, bought a couple of pre-cooked lobsters. They're in my freezer now.
I was thinking of doing a lobster bisque only because I had it once on a business trip to Vegas and LOVED it! I also have a recipe for baked maceroni with lobster. But wondering if anyone has any other lip-smacking lobster recipes.
Cheers
A | |
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| Lobster recipes anyone?
Posted: 5/14/2008 4:42:00 PM | Lobster rolls;
+cold left-over lobster meat (busted up) or canned lobster (not as gross as it sounds BTW a lobster that is keeping size but has a claw missing is called a canner)
+salad dressing or mayo (just enuff to make a spread 2 or 3 TBSP?)
+some cut up green onions
+option of a small amount of soft butter
Mix all up,put into crusty buns (no remarks please), top with a little pepper and paprika, and place under the broiler for a few minutes . Can experiment with toppings; mild white cheese like Balderson's, whatever.
If you are travelling in Southern New Brunswick ( and Nova Scotia??) McDonalds actually sells lobster rolls at a decent price.
Another Maritime secret for just having boiled lobster; serve the lobster cool or cold once it's cooked with hot melted butter. Makes a difference on a hot afternoon . Also, if you have a real Maritime friend, you can usually trade 1-2 lobster bodies (after you have removed/eaten the claws and tail) for one of their claws, then watch what they eat from the bodies!! A lot of them say the tamale (sp? its the greenish paste at the base of the head) is the best. ***BE CAREFUL WHAT YOU TRY TO EAT HERE, get an experienced lobster fanatic to show you where this is, and what parts are not edible.***Never was my cup of tea, but I always got a claw in exchange.
Try these with fiddlehead greens (McCains has frozen)that you've boiled in water with a touch of vinegar, and add butter, salt and pepper. Also can serve with Keith's or Moosehead.
Sorry I don't have exact quantities; used to watch Maritimers throw this together back in university at UNB once we saved up for a few weeks for the lobster. We'd go from normally having hot dogs to lobster for dinner. The lobster rolls were a cheaper way to spread the lobster out between a few people.Some good. | |
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| Lobster recipes anyone?
Posted: 5/14/2008 9:12:17 PM | Funny you mention Lobster Bisque, for that is the recipe that came to mind upon reading the topic.
Here's a link to the Moosewood Restaurant's Lobster Bisque, which is similar to mine, in which I omit the carrot and cognac, and use shrimp base instead.
http://www.recipesonrails.com/recipes/show/60-lobster-bisque
I use to make this, and Shrimp and Cauliflower Chowder at The Lookout Restaurant in Cloudland, GA and I couldn't keep enough made!!  
Hope this helps...
God Bless
Scott | |
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| Lobster recipes anyone?
Posted: 5/15/2008 12:41:44 AM | | Lobster souffle is a classic preparation for them as is the bisque. Can be kinda tricky but it's better if it's for breakfast or a brunch. | |
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| Lobster recipes anyone?
Posted: 5/15/2008 7:58:44 AM | | I soooo love lobster! They had them on sale here this past weekend. Cept they were "live". No matter how much I love em, I just can't put the lil buggers in the hot water! I like them boiled with hot butter and a nice sparkling white wine. My fav meal of all time! | |
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| Lobster recipes anyone?
Posted: 5/15/2008 4:17:22 PM | a hot lobster sandwich--hmm--a Nova Scotia favorite made with light cream
a lot of recipes on the net with google of course
it has a special sweetness and does extend the flavour you have to try this -- with a good roll it is right there next to heaven!
or get a few clams, some mussels, an ear of corn, sausage and potatoes and make a New England clam bake that also gives the flavour through out the pot and extends the lobster to share with others
or, you could invite us all on over we'll take 'em off your hands | |
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| Lobster recipes anyone?
Posted: 5/16/2008 2:11:49 AM | Stargazer, with something as flavourful as lobster, I'd just keep it simple.
Bisect the lobster and remove the flesh. Season it well and saute in butter and dill. Let the ingredient stand on its own. Serve it with a simple salad with a basic oil dressing. Consider a little fresh chilli in with the butter when cooking the lobster if you enjoy a little kick.
With the shell, place it in a pot with cool water and bring it slowly to a rolling boil. Back it off . Season as required and then remove any goop of the top of the pot, and strain through a seive. You have a consume' that can be mixed with fresh baby carrot and leek.
Or you could use the broth with some green shrimp, basil, star anise and some chinese vegie like bok choy.
Dairy and seafood is a crime to these taste buds. I'm sure you'll enjoy them any way you cook them, though...
Cheers, | |
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| Lobster recipes anyone?
Posted: 5/16/2008 10:49:54 AM | A few years ago, I was on my way home and stop at the local supermarket, it was just closing time, and I notice something was wrong in the lobster tank ( all the water in the tank was gone and the 12 lobsters were dieing). The manager came and ask me if I wanted the lobsters. I said sure, I figure what to do later, so I ended up with 12 lobster for 12 dollars. That night for dinner we had lobsters and the next day from the bodies of the lobsters , I made lobster bisque and froze the rest. We had it for a few months later and to this day, we talk about the 12 dollar lobsters, It was the best 12 dollars I've ever spent.
PS : The secret to really good lobster bisque is roasting the bodies of the lobster with the veggies( onion, celery, carrots) in a pan on a 300 F oven for 1 1/5 hours, spray olive oil on all fo it, turn over and spray again. It will get all brown and the bottom of the pan, these brown bits are what you want for the stock. | |
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| Lobster recipes anyone?
Posted: 5/16/2008 12:03:55 PM | Whatever you do, save the shells. Break 'em up and put them under the broiler in a shallow pan with a couple sticks of butter (or a whole pound if you prefer).
There is nothing quite like lobster butter on a baked potato.
You can do the same thing with shrimp shells. | |
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| Lobster recipes anyone?
Posted: 5/16/2008 12:22:53 PM | If anyone has a good recipe for lobster sauce, I would really appreciate it if you could post it. I used to have an excellent recipe for the sauce, that had brandy in it. YUM. My bf loves Seafood nachos with lobster sauce. 
Please and thank you :) | |
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| Lobster recipes anyone?
Posted: 5/16/2008 3:15:01 PM | Purchase live Maine Lobster (lobstah), only - no point in spending the money for anything less. To cook live lobster, drop them in a pot of boiling salted water. Cook until you can easily pull off an antenna - approximately eight minutes for a one pounder (poundah). Don't over-cook. Serve with drawn butter.
Lobster roll: Cold fresh lobster meat mixed with a spoon of mayo and a dash of paprika. Rub butter (buttah) on a flat-top grill. Grill hot-dog buns, then stuff with chilled lobster mix. Nothing finah.
Easy Lobster stew: Purchase live female lobsters (ask the seafood guy at the fish market to select the proper sex - if he doesn't know how to tell the difference between a male and female lobster, he's not much of a seafood guy). Boil until done and remove from pot - empty water from pot and rinse off residue (no point in having to wash two pots). Carefully crack open lobsters at the mid-section and allow liquid to drain into pot - including roe and tamale. Pick meat from lobster, add to pot. Add butter. Saute. Now the important part: Increase heat slightly and SLOWLY add whole milk. The milk must be added slowly in one continuous stream, while stirring. Do not over-heat the broth. Salt and pepper to taste. Serve with oyster crackers (not saltines, or any other types). The stew tastes best if allowed to set in refrigerator for a day, but can be enjoyed right away. Wicked Good.
With frozen lobster meat - best to saute in butter. It's not bad as a warm lobster sandwich or maybe try lobster crepes.
Fresh lobster meat has a very short shelf-life. Two days - tops. Ayeh. | |
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| Lobster recipes anyone?
Posted: 5/16/2008 4:22:29 PM | | That stew sounds good. If you wanted to make a sauce out of it, you could leave out the picked meat. Before adding the milk, add equal parts butter and flour and whisk them together over medium high heat until the flour turns golden brown--say 1 tbsp of each per quart of milk. The mixture of butter and flour is called a roux, and it will thicken the sauce. Whisk in the milk and add a hint of sharp bleu cheese (or brandy) if you like, then pour it over the picked meat! Yummy! | |
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| Lobster recipes anyone?
Posted: 5/16/2008 4:35:59 PM | That sounds like a good sauce.
Stuffed and baked lobster is good. Unfortunately, to do it right, you've got to start with a live lobster. I probably shouldn't describe the steps - this being so close to the dinner hour. If a person has a difficult time putting a live lobster in a pot of boiling water, they surely would have reservation about stuffed and baked. | |
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