LOBSTER RECIPES

Cheesy Grilled Lobster Tails Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:43:00 +0000

I think my SHGM friend will like this one....;-) Enjoy
Prep:20m Cook:30m Servings:4

Ingredients
4 medium fresh or frozen rock lobster tails (5 ounces each)
3 tablespoons margarine or butter
3 to 4 green onions, sliced (1/2 cup)
1 clove garlic, minced
1-1/2 cups soft bread crumbs (2 slices)
3/4 cup shredded creamy havarti cheese (3 ounces)
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 tablespoons margarine or butter, melted

Directions
1. Thaw lobster tails, if frozen.
2. Rinse lobster tails; pat dry with paper towels. To butterfly tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, the bottom shells. Using fingers, spread meat apart slightly.
3. For stuffing, in a medium skillet melt the 3 tablespoons margarine or butter. Add green onion and garlic. Cook for 1 minute; remove skillet from heat. Stir in bread crumbs. Stir in cheese and basil; toss to mix. Spoon stuffing into slits in lobster tails.
4. In a grill with a cover arrange medium-hot coals around edges; place a drip pan in center of grill. Test for medium heat over the drip pan. Place lobster tails over drip pan, stuffing side up. Cover and grill for 25 to 30 minutes or until lobster meat is opaque. Drizzle lobster tails with 2 tablespoons melted margarine or butter. Makes 4 servings.
Broiler Method: Prepare lobster and stuffing as directed above, except do not stuff lobster tails. Place unstuffed lobster tails on the unheated rack of a broiler pan. Broil lobster 4 to 6 inches from the heat for 10 to 11 minutes or until meat is opaque. Spoon stuffing into slits in lobster tails. Broil for 1 to 2 minutes more or until stuffing is light brown and heated through. Continue as directed.

Red Lobster Parrot Bay Coconut Shrimp Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:42:00 +0000

Red Lobster makes the best coconut shrimp. The best part of this dish is the delightful Pina Colada Dipping sauce that goes with it. (Don't forget to look for that recipe that I have posted as well) taken from copykat.com
Prep:15m Cook:5m Servings:4

Ingredients
1/2 lb. Large Shrimp (butterfly the shrimp)
1 C. Sweetened Coconut Flakes
1 C. Plain Bread Crumbs
1/4 C. Corn Starch (mix with coconut and bread crumbs)
1/2 C. Pina Colada Mix
3 Tbs. Captain Morgan Spiced Rum
1 Tbs. Powder Sugar
1/2 C. Corn Starch
Vegetable Oil for deep frying

Directions
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.
Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl and set aside.
Place 1/2 cup corn starch in a separate bowl.
Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees.
Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture.
Second coating place back into Pina Colada mix, then again into coconut, and bread crumb mixture.
Place prepared shrimp carefully into hot oil. Fry until golden brown
remove from fryer and drain.

Yeah Buddy Good Lobster Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 19:05:00 +0000

These are really great fro a party and can just as easely be turned into a main course....with pasta
Prep:15m Cook:15m Servings:2

Ingredients
2 pounds cooked lobster meat
1/3 cup cider vinegar
2/3 cup lime juice, freshly squeezed
1/2 cup lemon juice, freshly squeezed
1/3 cup pickled jalapeno slices
2 teaspoons salt
4 each bell peppers
2 medium Spanish onions
8-10 cilantro leaves
1 head Romaine lettuce, wash & dry

Directions
Combine the first six ingredients in a glass bowl.
Remove seeds from bell peppers. Cut peppers and onions into 1-inch cubes; toss with other ingredients in bowl. Cover and let marinate in the refrigerator 24 hours.
Before serving, thread the pieces of lobster, bell pepper and onion alternately onto skewers. Serve chilled immediately on a bed of crisp greens and garnish with a few sprigs of cilantro as a tasty appetizer. This also becomes an elegant main course when served over pasta or salad.

Real Maine Lobster Stock Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 19:17:00 +0000

This is an authentic lobster stock recipe I was lucky enough to get from my grandmother who got it from a chef in Maine. It isn't cheap,but it's part of another recipe she shared with me so I wanted to share it.
Prep:20m Cook:60m Servings:2

Ingredients
3 quarts of water
1 Maine lobster, live, 1 pound OR up to 5 pounds of leftover lobster shells
1 carrot, coarsely chopped
1 leek, white part only, coarsely chopped
2 celery stalks, coarsely choppd
6 mushrooms, caps and stems, coarsely chopped
1 onion, coarsely chopped
2 bay leaves
5 parsley stems
6whole white peppercorns
2 garlic cloves, whole, peeled
1 cup white wine, the good stuff

Directions
Stock from whole lobster:
In a large stock pot, bring water to a rolling boil. Place the lobster in the boiling water to completely submerge and cover; quickly return to a boil.
Add carrot, leeks, celery, mushrooms, onion, bay leaves, parsley stems, peppercorns, garlic and white wine.
Cover pot and boil 10-12 minutes for a hard shell lobster or 7-9 minutes for a new shell lobster.
Immeiately remove cooked lobster from stock pot and place on ice until cool enough to handle.
Remove meat and refrigerate until ready touse. Return the shell pieces to lobster stock, bring to and boil and simmer gently for 30 minutes.
Strain through a colander. The stock is now ready to use. May be frozen for up to 6 months or refrigerated for 5 days.
Stock from shells:
Add lobster shells and hind legs to stock pot in place of the whole lobster as directed above.
Bring to a boil, cover and reduce heat to a gentle simmer for 30 minutes.
Strain stock through a colander.
You may reserve shells and vegetables for composting.
Yields 2-1/2 quarts

Lobster And Mango Salad Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:15:00 +0000

Mango and Lobster Salad
Prep:10m Cook:10m Servings:2

Ingredients
2 lobster claws
2 ripe and big mangoes
1 cup cream
1 tablespoon honey
1 tablespoon lemon juice
Some sweet basil leaves (chopped)

Directions
Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seed from the mangoes. Cut the mangoes into small cubes. Put the mangoes and lobsters in a bowl. Add in the cream, lemon juice, honey, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.

Stovetop Lobster Bake Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:13:00 +0000

This is a really great way to cook indoors and enjoy the same taste as if you were outside....really great a days that you cannot go outside
Prep:40m Cook:15m Servings:4

Ingredients
4 pounds Mussels
4 each 1¼ pound lobsters
12 small red potatoes
4 ears sweet corn, shucked except for innermost leaves
4-8 small boiling onions
2 cups water
1 cup butter (2 sticks)
2 each lemons, cut into wedges
5 pounds Rockweed (seaweed) If unavailable, add 2 Tablespoons salt to water and a rack to lift lobster off the bottom of the pan

Directions
Rinse mussels in cold water. Pull black threads out of mussels at the hinge of the shells. Parboil onions and potatoes. In a large (12" x 16") roasting pan, place a one inch layer of seaweed. Place lobsters on top of the seaweed and arrange corn and onions between the lobsters and the sides of the pan. Place more seaweed over lobster and gently add mussels and potatoes being careful to keep the top of the Bake level. Cover with remaining seaweed and add water to the pan. Cover tightly with lid or foil and place on the stove or a preheated grill to cook. (If using a grill make sure the coals are very hot.) Start timing the Bake when you first see steam. Cook covered for 15 minutes. Serve with melted butter and lemon wedges on the side.

Lobster Chantilly With Papaya Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:41:00 +0000

MMMMMMMMMMMMMMMMM
Prep:10m Cook:5m Servings:4

Ingredients
2½ cups cooked lobster meat, chopped
1/4 cup mayonnaise
1 Tablespoon pimientos, minced
1 Tablespoon fresh parsley, minced
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup heavy cream, whipped
1 ripe papaya, peeled, seeded and thinly sliced
To garnish fresh mint sprigs

Directions
Combine mayonnaise, pimientos, lemon juice, parsley, salt, and pepper in a small bowl.
Fold in whipped cream. Add lobster and papaya. Mix gently.
Garnish with fresh mint. Serve immediately

Lobster Wrapped In Cabbage Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 20:39:00 +0000

This is a very elegant and very impressive dish to serve when you want to make a great impression. It's a little pricy but well worth it when you want to impress. Enjoy.
Prep:10m Cook:30m Servings:12

Ingredients
3 lobsters
1 head cabbage
12 teaspoons melted butter
1/2 pound butter cut into cubes
4 shallots chopped
1-1/2 cups white wine
1 cup heavy cream
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Plunge lobsters into a large pot of boiling water for 7 minutes.
Cool under cold running water.
Remove meat from the shells and cut crosswise into 1/2-inch slices.
Divide into 12 equal portions and reserve.
Take 12 large leaves from cabbage and blanch them in a pot of salted boiling water until tender.
Drain leaves and dry flat on towels.
Remove the large central rib from the cabbage leaf.
Place on a work surface and overlap the two sides where the rib was removed.
Place the divided lobster on each cabbage leaf.
Fold cabbage leaf around the lobster to make a packet then put folded side down in baking dish.
Put 1 teaspoon of melted butter on each packet.
Preheat oven to 400.
Combine wine and shallot in stainless saucepan and reduce until most liquid has evaporated.
Add cream and reduce until 1/3 cup remains.
Strain sauce through fine cheesecloth and return to stainless pan.
Cook cabbage packets in oven until warm about 5 minutes.
Place sauce over low heat and whisk in the butter cubes one at a time.
Season with salt and pepper.
Place cabbage packets on warm plates and surround each packet with sauce.
Serve immediately.

Pour Mans Lobster Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 04:58:00 +0000

If you can get fresh catch out of the great lakes you shou like this recipe.
Prep:30m Cook:7m Servings:4

Ingredients
1 filleted Coho salmom, Chinook, Lake trout, brown trout, or Menomeniee ,a mess.<( Theese guys are hard to catch)
1 onion, halved and julienned.
3 tbsps. butter, 1 tbsp. oilive oil.
1tbsp. parsley.
1/2 tsp. paprika.
1 lemon, halved and sliced into wedges 1/8 thick.
1 tsp. salt.
1/4 tsp. pepper.

Directions
Fillet fish and debone if fresh caught.
Make an aluminum foil drip proof pouch to hold the fish and seasonings.
Salt and pepper both sides of fish.
place fish in pouch
Add butter and olive oil
squeeze lemon over top and place slices on top of fish.
Add onion slices,paprika, and parsely
Seal packet and grill on barbeque for about 7 minutes on high heat

Shrimp With Lobster Sauce Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 04:57:00 +0000

I got the basic information from About.com, but added some stuff myself to make it more as I like it.
Prep:15m Cook:20m Servings:4

Ingredients
• Fresh shrimp, deveined and butterflied, 10 - 15 per person
• 4 to 8 spring onion (green onions, scallions), chopped
• 2 large garlic cloves, chopped or minced
• 2 cups of chicken stock
• 4 tablespoons of sweet white wine
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• Handful of sliced mushrooms
• Handful of snow peas
• 2 1/2 tablespoons of Cornstarch and 1/2 cup of water
• 4 egg whites, beaten with 1/4 cup of water
• 2 tablespoons vegetable oil for stir-frying

Directions
Rinse the shrimp in warm water and pat dry.
Rinse the spring onions, drain and chop. Put garlic through garlic press. .
Combine the chicken stock, white wine, soy sauce, and sugar and set aside.
In a small bowl, dissolve the cornstarch into 1/2 cup water.
Whisk the egg whites into 1/4 cup water and set aside.
Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
Add the shrimp and stir fry for 2 minutes.
Add the chicken broth mixture, bring to a boil and boil about 1 minute.
Add the mushrooms and snow peas and simmer about 5 minutes.
Re-stir the cornstarch and water mixture and stir it into broth.
Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (recommend stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
The dish is ready when the sauce begins to boil and thicken.
Cooks Notes: Leftovers can be microwaved the next day. When it marinates overnight it tastes twice as good!

Lobster And Sausage Piroghis Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 02:11:00 +0000

Russian food, well, good Russian food was all taken from the French begining when Peter the "great" wanted to "civilize" the Russians. At least the food got much better. By the way my surname was shortened from Kassalev.
Prep:30m Cook:20m Servings:8

Ingredients
-----------------For the Dough------------------
3 1/2 cups of flour
2 eggs + 2 yolks
1/3 cup . sour cream
3 tsp.. butter
----------------For the Filling--------------------
1 cup of spicy sausage (of your choice)
1 ½ lbs. of lobster tail meat
1 bunch of scallions
1 cup of large curd cottage cheese
Salt, Pepper
----------------For the Sauce ------------------
2 ½ cups of sour cream
2 tbls. of Russian vodka (optional)
6 oz. of tarama (carp roe - find it in Middle Eastern spec. stores)
1/3 cup of lemon juice
Fresh garlic
1/3 an oz. of fresh dill or chervil
Salt pepper

Directions
DOUGH - Mix all the ingredients for the dough together and knead it by hand – (we don’t want the gluten get too worked up) . Chill it for an hour.
STUFFING The sausage to use is completely up to you - I personally use a spicy Italian style. The only thing is that it should be cooked and diced to a small size. Poach the lobster tails and dice them small as well. Rinse and drain the cottage cheese. Chop the scallions and mix them along with the above mentioned ingredients. Season with a little salt and pepper (the sausage should provide most of the seasoning)
SAUCE- Put the garlic, vodka, lemon juice and the tarama into a blender and purée it. Chop the herbs finely and combine them along with the tarama purée into the sour cream. Season with salt and pepper..
TO PREPARE: Roll out the dough (onto a lightly floured surface) it should be no more than an 1/8 of an inch. and cut it into rounds about 2 inches in diametre. Fill them with some of the stuffing, brush the edges with some eggwash, fold them over and seal.
Boil the piroghi in water, at a slow boil, for 10 - 12 minutes - Drain them and let them cool.
After they have cooled slightly, coat them in more flour and deep-fry them until they are crisp.
Serve them hot with the sauce cold.

Lobster Chantilly With Papaya Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 02:10:00 +0000

Lobster Wrapped In Cabbage Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 02:08:00 +0000

Mock Lobster Casserole Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 02:05:00 +0000

Easy enough for weekenight cooking and impressive enough for guests.
Prep:10m Cook:30m Servings:6

Ingredients
2 pounds skinless haddock filets, cut in serving size pieces
1/4 teaspoon salt
1 can cream of shrimp soup
1 tablespoon fresh lemon juice
1/2 teaspoon onion, minced
1/8 teaspoon garlic powder
1/4 cup butter, melted
1/2 teaspoon Worcestershire sauce
3/4 cup bread crumbs or RITZ cracker crumbs

Directions
1-.Arrange fish in shallow greased baking dish. Sprinkle with salt.
2-.In bowl, whisk together cream of shrimp soup and lemon juice. Spoon over fish.
3-.Bake at 350 degrees for 20 minutes.
4-.Meanwhile, in small skillet, saute onion and garlic powder in butter. Remove from heat.
5-.Stir Worcestershire sauce and crumbs into onion mixture.
6-.Sprinkle crumb mixture over fish.
7-.Bake an additional 10 minutes.

Shrimp In Lobster Sauce Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 01:58:00 +0000

This is one of my favorite meals when we go out. I found this recipe and tweeked it to taste more like I was used to. It is real tasty. Serve with steamed rice and an eggroll.
Prep:20m Cook:15m Servings:4

Ingredients
1 lb Medium shrimp completely shelled,
tails removed, cleaned and blotted dry
1 ts Finely chopped ginger root
2 Scallions, finely chopped
1 1/2 tb Thin soy sauce
2 tb Chinese rice wine
=OR=- Dry sherry
1/4 ts Sugar
1 pinch Salt
1/2 c Chicken broth
1 tb Cornstarch, dissolved in
2 tb Chicken broth, (cold)
1 Egg, beaten with
2 tb Coarsely chopped garlic
--------- MARINADE ---------
1 Egg white, lightly beaten
1 ts Cornstarch
1 1/2 c Peanut oil for deep-frying
--------- SAUCE ---------
1/2 lb Pork, coarsely ground
2 tb Peanut oil
1 1/2 tb Chinese fermented black beans
2 ts Sesame oil

Directions
1-.Marinade the shrimp in the egg white and cornstarch for 20 minutes in the refrigerator.
2-.Fry the shrimp in 1 1/2 cups oil at a moderate temperature (325F).
3-.Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque.
4-.Remove them from the wok.
5-.Brown the ground pork in 2 tablespoons of oil.
6-.Add the rest of the sauce ingredients.
7-.Bring them to a boil and add the cornstarch to thicken the sauce lightly.
8-.Turn off the heat.
9-.Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook.
10-.Stir in the cooked shrimp to coat them with the sauce.

Lobster Mashed Potatoes Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 01:57:00 +0000

This is a great app I had at Mastro's Steak House in LA. It's amazing when served in the recipe, and when I make it at home it's almost as good. You can go the whole 9 yards and make the potatoes from scratch but I like the mix box just cause it's quick. Here's the easy way...... More
Prep:5m Cook:10m Servings:4

Ingredients
lobster chunks (chopped up lobster)
mashed potatoes mix
paprika
s & p
butter

Directions
1-.First, cook the box of mashed potatoes following the instructions on the box. Use milk instead of water if suggested.
2-.Once the potatoes are smooth and ready, dump a load of lobster chunks into the potatoes. The more lobster the better. Get as much as you can afford.
3-.Season with salt and pepper and a bit of paprika.
4-.Mix in melted butter to taste and to add to the smoothness.

Lobster And Chive Bisque Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 01:55:00 +0000

Want a great tasting lobster bisque but don't feel like slaving over a stove? This is a fast and incredibly simple recipe that makes a deliciously creamy bisque. Just toss some ingredients in a pan, cook and you're done!
Prep:5m Cook:20m Servings:6

Ingredients
1 cup lobster meat
2 tbsp onion, minced
1 cup heavy whipping cream
5 tbsp butter
3 cups milk
4 tbsp all-purpose flour
3 tbsp fresh chives, chopped
1 1/2 tsp salt

Directions
1-.Saute the lobster meat, onion and butter, in a medium sized pot, until the onions are soft.
2-.Add the flour, then after all the ingredients are blended well, stir in the cream, milk, and salt. Cook over a low heat until the soup thickens.
3-.Garnish the soup with green onions prior to serving.

Warm Lobster Dip Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 01:49:00 +0000

Ahhhh....warm lobster dip. Need I say more?
Prep:360m Cook:25m Servings:8

Ingredients
16 ounces cream cheese
2 cups lobster meat, Maine lobster if you can get it
2 tablespoons finely chopped onion
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
Hot sauce to taste
milk, as needed to thin

Directions
1-.Soften cream cheese.
2-.Cut lobster into bite-sized pieces.
3-.In a bowl mix cream cheese, lobster meat, onion, horseradish, Worcestershire sauce and hot sauce.
4-.Add milk to thin to desired consistency.
5-.Place into an oven-safe dish.
6-.Refrigerate for 6 hours to allow flavors to marry.
7-.Bake, uncovered, a 375° for 25 minutes, until bubbly.

Lobster Tea Sandwiches Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 01:48:00 +0000

If you want an impressive appetizer try this one. They are not only pretty but have amazing tastes. Great pot luck or shower item. Enjoy
Prep:10m Servings:60

Ingredients
3/4 cup cream cheese softened
1/4 cup finely chopped chives
20 slices bread of your choice
2 cups finely chopped lobster
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon prepared horseradish
Salt and pepper to taste

Directions
1-.Combine butter and chives then spread mixture onto 1 side of each slice of bread.
2-.Mix remaining ingredients in a small bowl then evenly spread mixture over 10 bread slices.
3-.Top with remaining slices then remove crusts and cut into quarters or fingers.

Lobster Rolls Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 01:45:00 +0000

Ingredients
Serves 4
4 whole lobsters, 1 1/4 to 1 1/2 pounds each
1 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 rib celery, minced
Coarse salt and freshly ground pepper
4 top-split hot dog rolls
1 tablespoon unsalted butter
Chopped fresh chives, for garnish

Directions
1-.Fill a very large stockpot 3/4 full with cold water. Place over high heat and bring to a rolling boil. Plunge lobsters, one at a time, headfirst into the water. Cook, uncovered, until they float, 12 to 14 minutes.
2-.Meanwhile, prepare an ice-water bath. Remove lobsters from boiling water and immediately transfer to ice-water bath until chilled.
3-.Remove rubber bands from claws. Twist claws with their knuckles from the body. Separate knuckles from claws. Crack knuckles open; remove meat and set aside. Grasp "thumb" and bend it back to snap it off. Crack claw in half; remove meat and set aside. Pull of legs. Twist tail from the joint where it meets the body. Pull off tail fins. Bend tail backward to crack off end of shell. Use your fingers to push tail meat out opposite side; remove with fork and set aside. Discard any remaining lobster.
4-.Roughly chop lobster meat into about 1/4-inch pieces. Place in a large bowl, along with mayonnaise, lemon juice, and celery; season with salt and pepper.
5-.Place a griddle or large skillet over medium heat. Butter hot dog rolls and place on the griddle or in skillet. Toast until golden on each side; transfer each roll to a serving plate. Divide lobster mixture between the 4 rolls; garnish with chives.

Italian Lobster Pie Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 01:44:00 +0000

When i was in sicily I tryed this in a restruant now I make it quit a bit....i hope you enjoy!!
Prep:20m Cook:50m Servings:4

Ingredients
1½ cups water
¼ cup long-grain rice
½ pound skim milk ricotta cheese
2 each eggs, beaten
½ pound mozzarella cheese, chopped
½ pound lobster meat, cut in small pieces
1 small onion, chopped
1/10 teaspoon black pepper
2 tablespoons Italian seasoned bread crumbs
2 tablespoons milk

Directions
1-.In a large saucepan bring water to a boil. Add rice and return to boiling, then reduce heat. Cover and simmer 20-25 minutes, or until done. Drain.
2-.Stir in ricotta cheese, eggs, mozzarella cheese, lobster meat, onion, and black pepper.
3-.Butter an 11" quiche dish, coat with bread crumbs. Spoon lobster mixture into dish. Pour milk over mixture (this makes the top brown and crusty after baking). Bake uncovered at 350° for 45-50 minutes or until top is golden brown and knife inserted near center comes out clean.

Lobster Quiche Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 01:41:00 +0000

This is amazing. I don't make this often since lobster is so expensive but when I have special overnight guests who like seafood this is a must. Hope you enjoy as much as we do.
Prep:19m Cook:45m Servings:8

Ingredients
1-1/2 cups flour
1 teaspoon salt
6 tablespoons butter
3 tablespoons ice water
3 eggs
1-1/2 cups half-and-half
1 tablespoon butter melted
1-1/2 cups cooked lobster meat coarsely chopped
3/4 cup grated Swiss cheese
3/4 cup grated cheddar cheese
1 small white onion
1 garlic clove
1/4 teaspoon dry mustard
1/2 teaspoon tarragon
1 teaspoon parsley
1 teaspoon salt
2 teaspoons freshly ground black pepper

Directions
1-.Mix together the flour and salt.
2-.Using a pastry fork cut in the butter until mixture resembles coarse sand.
3-.Mix in just enough ice water to form a ball.
4-.Wrap the pastry in plastic wrap and refrigerate for 1 hour.
5-.Roll out the chilled dough on a lightly floured board the line pie pan with the pastry.
6-.Cover with plastic wrap and refrigerate until ready to use.
7-.Preheat oven to 350.
8-.In a large bowl beat the eggs well then add the half and half and beat again.
9-.Stir in the lobster meat and cheeses then set aside.
10-.Chop the onion finely and sauté in a little butter.
11-.When the onion is almost done crush the garlic and stir in then remove from heat.
12-.Add onion, garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine well.
13-.Pour into the quiche crust and bake at 350 for 45 minutes.
14-.Cool on a rack for 5 minutes before slicing.

Lobster Cocktail Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 01:39:00 +0000

Elegant, impressive and tasty all mixed up into one little delightful appetizer. Enjoy.
Prep:20m Servings:4

Ingredients
2 tablespoons yellow peppers diced small
1 tablespoon green pepper
2 tablespoons white onion finely chopped
1 jalapeno pepper seeded and finely minced
1 medium tomato seeded drained and diced
1/4 cucumber diced small
1-1/2 tablespoons finely minced mint
3 tablespoons finely minced cilantro
2 key limes juiced
3 tablespoons fresh orange juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound main lobster cooked rare and coarsely chopped
1 medium avocado diced into cubes

Directions
1-.Make a salsa by combining yellow and green peppers, onion, jalapeno, tomato, cucumber, mint, cilantro, olive oil, juice of 1 lime and half of the orange juice.
2-.Season with salt and pepper.
3-.Marinate lobster meat in remaining lime juice and orange juice for 5 minutes.
4-.Take a chilled martini glass and put a small amount of salsa in the bottom of the glass.
5-.Arrange a layer of lobster meat on top and add a layer of the diced avocado.
6-.Repeat process until glass is almost full.
7-.End with a layer of lobster on top then top with a small teaspoon of salsa and avocado

Lobster Pierogies Recipe

noreply@blogger.com (JOE) — Sun, 23 Sep 2007 01:37:00 +0000

Ingredients
* 2 pounds Yukon Gold potatoes peeled and quartered
* 2 pounds cleaned and diced lobster meat
* 8 ounces black truffle butter
* 2 tablespoons chopped chives
* Salt and pepper to taste
* 1 recipe of Pierogies dough, recipe follows
Pierogies Dough Ingredients:
* 2 cup flour
* 4 ounces sour cream
* 2 ounces butter
* 1 egg
* 1 tablespoon chopped chives
* Salt and pepper to taste

Directions
1. Roll dough to 1/8 inch thick. Cut dough into 2-inch circles. Wrap and set aside.
2. Boil potatoes in salted water until tender and drain. Place through ricer and fold in truffle butter and chives.
3. Fold in lobster meat. Check seasoning.
Pierogies Dough Directions:
1. Place flour in bowl and form a well.
2. Add remaining ingredients and mix by hand.
3. Form in a ball, wrap and refrigerate for 20 minutes.

Lobster Absinthe Recipe

noreply@blogger.com (JOE) — Sat, 22 Sep 2007 01:22:00 +0000

This recipe probably show just how old some of the recipes in my family are, as well as how extravagant some of them can be. There's nothing cheap about this recipe, and there's nothing easy either. There's also nothing else like it.

Ingredients
1 medium lobster
1 c clam juice
1 c white wine (I prefer table wine)
4 sprigs fresh tarragon
4 Tbsp butter
1 egg
2 Tbsp heavy cream
2 Tbsp sherry
1 oz Pernod (or real absinthe, if you have it)
1/4 tsp dry tarragon
1/4 tsp dry chervil
1/2 tsp salt
Pepper to taste
Paprika to color

Directions
1-.Poach the lobster gently in the wine and clam juice for 15 minutes.
2-.Let it cool in the liquor
3-.Split it, remove and dice the meat.
4-.Save the shell, coral (that is, the roe), and liver.
5-.Put the shell back into the liquor and simmer on low until the fluid is reduced to a half-cup
6-.Pour into a saucepan, add liver, coral, cream, and 2 Tbsp butter.
7-.Stir gently on low heat and thicken with 1 egg whipped with sherry.
8-.In a flame-proof casserole put 2 Tbsp butter and the lobster meat.
9-.Warm the Pernod
10-.When the butter is foaming, add the heated Pernod and set on fire.
11-.When the alcohol has burned out, add the cream sauce and remaining herbs. Season with salt and pepper.
12-.Heat through in a 350 degree oven for 10 minutes.
13-.Serve on toast points with paprika on top for color.