Showing posts with label Lobster. Show all posts
Showing posts with label Lobster. Show all posts
Baked Stuffed Lobster
Baked Stuffed Lobster
Ingredients:
Two, 2-pound hard shell, select-grade lobsters
¼ cup dried cornbread, crumbled
8 tablespoons unsalted butter
3 tablespoons unsalted butter melted for brushing
1 onion, medium, finely diced
2 sprigs tarragon leaves coarsely chopped (about 2 tablespoons)
2 sprigs Italian parsley, coarsely chopped (about 2 tablespoons)
2 ounces raw shrimp, peeled and cut into small ½ inch pieces
2 ounces fresh sea scallops, cut into ½ inch pieces
2 ounces crab meat, picked clean of cartilage
Sea Salt
Fresh ground black pepper
¼ cup dried cornbread, crumbled
8 tablespoons unsalted butter
3 tablespoons unsalted butter melted for brushing
1 onion, medium, finely diced
2 sprigs tarragon leaves coarsely chopped (about 2 tablespoons)
2 sprigs Italian parsley, coarsely chopped (about 2 tablespoons)
2 ounces raw shrimp, peeled and cut into small ½ inch pieces
2 ounces fresh sea scallops, cut into ½ inch pieces
2 ounces crab meat, picked clean of cartilage
Sea Salt
Fresh ground black pepper
Directions:
Preheat oven to 425 degrees F.
Prepare the lobster for broiling and set aside.
Melt the 8 tablespoons of butter in a sauté pan over medium heat. Add the onions and season with pepper and salt. Cook until soft but not brown. Stir in parsley and tarragon. Add the shrimp, scallops and crab. Cook for one (1) minute. Remove from heat and cool.
Recover the tomalley and roe and break into small pieces with a fork. Add it to the seafood mixture. Gently stir in the cornbread and season with salt and pepper.
If you are using the lobster claw meat in the stuffing, remove meat from the claws, cut it into ½ inch pieces and add to seafood.
If you are serving the claws with the lobster, crack each claw with the backside of a large knife. Place the lobsters on a baking sheet. Divide the seafood stuffing evenly into the body cavity of each lobster. Pack loosely so as not to affect the even cooking of the lobster.
Brush the melted butter over the exposed tail meat, stuffing and claws. Cook until the stuffing is crisp and golden, about 20 to 25 minutes. Serve immediately.
Lobster Ceviche
We may be jumping the gun here on warm weather lobster dishes but, hey, spring will happen sooner or later! This is a very nice citrus and soy lobster ceviche that is hardy enough to hold up while there is still a bit of a chill in the air. This dish is complex in flavor and texture and delicate enough to showcase our true love—Maine lobster.
–Chef Mac Arrington
–Chef Mac Arrington
Ingredients
For the Main Event
1 LB fresh hand-picked lobster meat, diced
½ tsp smoked Paprika
1 clove garlic, minced
½ tsp ginger powder
3 Tbsp lemon juice
1 tsp yuzu juice
2 tsp soy sauce
2 Tbsp cucumber, peeled, small dice
1/ 2 red onion, shaved
3 cherry tomatoes, quartered
½ Tbsp cilantro, minced
1 tsp olive oil
Salt & FGBP to taste
Lettuce shooters or wraps
Preparation
For the Main Event
Combine garlic, paprika, ginger powder, lemon juice, yuzu, soy and ½ tsp black pepper together in a bowl. Mix together using a whisk, and season with a little salt to balance.
Toss in the lobster meat and let rest refrigerated for 20 minutes minimum to develop flavor.
When it is time to serve, remove the bowl from the fridge and fold in cilantro.
Considering the size of the lettuce leaves, portion out an adequate amount of lobster meat onto their tops. Toss tomatoes and cucumber in the remaining dressing. Add a tomato segment and a few pieces of cucumber to each lobster bite. Top with a few shaved red onion slices and a pinch of coarse salt.
Courtesy of www.getmainelobster.com
Boiled, Steamed and Baked Lobster
Boiling Lobsters:
Use
a large enough pot that will hold enough water to cover your lobsters
completely. Bring the water to a boil. Add 1 tablespoon of Salt
per quart of water. Put the lobsters into the boiling water and
continue boiling for the following lenght of time:
1 pound: 5 minutes
1-1/8 pound: 6 minutes
1-1/4 pounds: 8 minutes
1-1/2 to 2 pounds: 8 to 10 minutes
2 pounds or greater: 13 minutes
Boil for an additional 2 minutes per lobster for every lobster you have in your pot.
Steaming Lobsters:
Use
a large enough pot that will hold all of your lobsters or cook your
lobsters in small batches. Place a steamer insert into the pot (A grid
that will keep your lobsters away from the boiling water). Fill
your pot with 1-1/2 to 2" of water from the base. Add 1 tablesoon of
Salt per quart of water. Bring the water to a boil and then place your
live lobsters in claws first into the pot. Laying them on the steamer
insert rack inside your pot. Steam the lobsters as follow and ensure
they are Bright RED before taking them out of the Pot:
1 pound: 4.5 minutes
1-1/8 pound: 5 minutes
1-1/4 pounds: 6-7 minutes
1-1/2 to 2 pounds: 7 to 9 minutes
2 pounds or greater: 11 minutes
Steam for an additional 2 minutes per lobster for every lobster you have in your pot.
Baking Lobsters:
Shell fish Etouffee. Crawfish, Crab, Lobster your choice
Shell fish Etouffee. Crawfish, Crab, Lobster your choice
2 pounds shell fish
2 sticks of real butter
1 cup minced red or regular onions
1 cup minced celery
1/2 cup minced red pepper
1/4 cup minced garlic
1/2 cup tomato sauce
1 cup heavy whipping cream
1/8 tsp. of basil & thyme
1/2 cup minced scallions
1/4 cup chopped parsley
Use a Quality Cajun Seasoning & salt and pepper to tasteMelt butter over a medium. Add all minced ingredients . Simmer over low heat until soft. Next tomato sauce and 1/2 shell fish. Add heavy whipping cream, basil, thyme, and bay leaf. Bring to a good boil, let simmer and allow shell fish to simmer about 20 minutes. Lastly add onions and parsley. Once the sauce is thickened add the remainder of the shell fish, pepper, Cajun seasoning and salt to taste. Let simmer while stirring for 10 minutes. Serve over dirty or white rice or alone which ever you prefer.
