Recipe: Lobster - 3 recipes

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Lobster Salad



Ingredients:-

  • 1/2 lb. lobster meat or imitation lobster meat
  • 1/4 cup fresh mushrooms, sliced
  • 1 small yellow or green bell pepper, seeded and sliced
  • 2 Tbs. olive oil
  • 1/4 tsp. Italian herb seasoning
  • 4 lettuce leaves
  • 1/4 cup lemon juice
  • 2 Tbs. Parmesan cheese

Method:-

  • Combine first 5 ingredients in a bowl. Serve on lettuce drizzled with fresh lemon juice and sprinkled with Parmesan cheese.
  • Lobster Ceasar Salad

  • Ingredients:-

    • 3 each anchovy
    • 1/2 each squeezed lemon
    • 3 tbsp. olive oil
    • 1/4 cup parmesan cheese
    • 1 tsp. chopped garlic
    • 1/2 head torn romaine lettuce
    • 2 tsp. red wine vinegar
    • 1/2 croutons
    • 2 tsp. Dijon mustard
    • 1/4 tsp. freshly ground black pepper
    • 5 dash Worcestershire sauce
    • 4 each lobster claws
    • 1 each coddled egg yolk


    Method:-

    • Using a medium sized wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it.
    • Adding the vinegar and mustard, blend thoroughly.
    • Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk, mix together and add the Worcestershire, lemon, and parmesan cheese.
    • Add the romaine lettuce and croutons and toss the salad until all the lettuce is coated with the dressing.
    • Serve in individual bowls adding a lobster claw to each.
    • Serve immediately.
    • Lobsters Bellyband
      • 1 cup white wine
      • 1 cup white vinegar
      • Garlic
      • 2 tablespoons of sugar
      • Butter
      • Bellyband sauce
      • For eight lobsters:
      • Clean about 50 (fifty) cloves of garlic.
      • In a sauce pan, put one cup white wine, one cup white vinegar, the garlic, and two tablespoons of sugar.
      • Let simmer for 30+ minutes, until almost all the liquid is gone. If the liquid boils too quickly, add more wine.
      • Steam the lobsters for five to ten minutes.
      • Take out the lobsters, break off the tails and pick the tail meat out.
      • Return the claws and bodies to the steamer to finish cooking. It is easier to pick out the meat if the lobsters are steamed, not boiled.
      • In a large skillet over high heat, melt two sticks of butter. Add the lobster tails and the Bellyband sauce.
      • Continue cooking for ten minutes, until the lobsters are finished. Serve with the claws that finished cooking in the steamer.
      • Pour the vinegar into the pan and scrape up any meaty bits using the spatula. Cook on a high heat until most of the vinegar has evaporated. Add the mustard and cream and bring almost to boiling point, stirring all the time. Stir in the tarragon and season to taste with salt and pepper.
      • Return the kidneys to the pan, reheat for a few seconds, then serve immediately. Garnish with extra tarragon, if liked.

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