Favorite Lobster Recipes
Lobster Corn Chowder
Lobster meat- frozen or steamed and picked- from 1 or 2 lobsters and cut into bite size pieces.
3 Medium red potatoes cut into 1/2 inch cubes
1 Medium onion (1 cup finely chopped)
2 Cups thawed frozen corn or kernels from 4 ears fresh
1 Quart Half and Half (Okay to use Fat Free Half and Half!)
4 Tbls Butter
1/8 tsp Cayenne pepper (optional)
1/4 tps Salt
1/4 tsp Freshly ground pepper
Italian leaf parsley for garnish
Warm lobster meat with Half and Half in large sauce pan over low heat. Simmer 4-5 minutes then set aside. Melt butter in heavy soup pot. Add potatoes and onion and sauté for about 3 minutes. Add corn and continue to sauté until onion is translucent, about 2 or 3 minutes. Strain the lobster meat, adding the liquid to the vegetables and reserving the lobster meat. Continue to simmer gently until potatoes are tender, 6-8 minutes. Add in lobster meat, season to taste, and serve in warm bowls. Garnish with parsley. Great with a crust baguette. Serves 2 generously. Add more lobster meat, potatoes, corn and onion to make a heartier meal.
Lobster Roll- With a California Touch
Cooked, picked meat from 3 lobsters cut into large pieces
3 Tbls mayonnaise
2 Green onions, sliced thinly on the bias*
1 Stalk of celery, diced*
Cilantro for garnish
Salt and pepper to taste
1 Tbsp Butter
4 Split-top hot dog buns
Mix lobster, mayonnaise, green onions, celery, salt, and pepper in a large bowl. (Green onion, celery, and cilantro are not traditionally part of a lobster roll but are optional additions to enhance the taste and texture of your lobster rolls.) Cover and chill the lobster mixture for at least 30 minutes. Right before serving, melt butter and grill split-top buns to a golden brown on each side. Fill warm sandwich rolls with chilled lobster meat, garnish, and serve. Makes 4 rolls.
Cooked, picked meat from 5 lobsters cut into large pieces
1/2 Cup Mayonnaise
3 Green onions, sliced thinly on the bias
3 Stalks of celery, diced
Salt and pepper to taste.
Depending on your taste, experiment with a sprinkle of red pepper flakes or a splash of Tabasco Sauce, or even Siracha!
Head of butter or Boston lettuce (or Endives for appetizer option)
Fresh herbs to garnish such as tarragon, chives, or cilantro
Wedges of lemon.
Mix first six ingredients in a large bowl. Arrange leaves of lettuce on four to six plates. Pile lobster salad on bed of lettuce. Garnish with freshly chopped herbs and a wedge of lemon.
If serving this as an appetizer, spoon lobster mix onto the end of the endive leaves. Arrange on a platter and serve!
Why do lobsters turn red when you cook them?
"Shellfish like lobster and shrimp contain a red-colored molecule called astaxanthin, the color of which does not appear in living animals. When seafood is cooked, it breaks down the bonds shielding the astaxanthin, and the red color (or pink in the case of shrimp) appears."
From Why do lobsters turn red when you cook them? by Herve This. Published by Fall River Press by arrangement with Columbia University Press.
1 lb of Cooked lobster meat, cut into large bite-sized pieces
3 Tbsp butter
8 oz Freshly grated parmesan cheese
1 Quart Half and Half (Okay to use 1/2 Fat Free Half and Half and 1/2 milk!)
2 lbs of Fettuccini
Salt and pepper to taste
Serve with additional parmesan cheese and chopped Italian parsley leaves for garnish.
Sauté the lobster meat in the butter in a large skillet. Add the Half and Half and simmer. Boil noodles until al dente. Strain and reserve 1 cup of starch water. Add noodles to the lobster cream sauce. Add the parmesan cheese and mix together until a creamy consistency is reached. Taste and then add salt and pepper (the lobster and parmesan cheese may have enough salt to preclude the addition of any more!) Add starchy water as needed to achieve desired sauce consistency. Serves 8. Feel free to add more lobster meat to make this really decadent!
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