Lobster
- Fish - - Clams,
Quahogs and Other Shellfish -- Mussels
- Crab - List
Recipes Lobster at Home by Jasper White - Shrimp
- Rhode Island - Lee's
Recipes -
Table of Contents
- Maine Lobster Casserole
- Driftwood-Grilled Lobster Tails from Jamie Purviance
- Spaghetti with Lobster, Tomatoes, and Capers from
Jasper White
- Lobster Basque Style
- Morton Bay "Bugs" Lobster Tails with Ginger Mint Butter
from Steve Raichlen
- Spago's Vanilla Lobster Sauce Pasta
- Spago's Vanilla Lobster Sauce Pasta II
- Lobster Risotto à la Marie from Chef Marie
Molloy Hayes
- Bouillabaisse Newportaise with Lobster de Chef
Joseph Donon
- Baked Stuffed Lobster on Skewers by Michael O'Brien
of Carrie's
- Butternut Squash Risotto & Lobster
- Pappardelle with lobster, mushrooms, shallots and
cream
- Tagliatelle with Lobster and a Spicy Tomato Sauce
from Tony Rosenfeld
- Creamy Lobster Roll with Lemon and Fresh Tarragon
from Tony Rosenfeld
- Spicy Szechuan Stir-Fried Lobster from Tony Rosenfeld
- Maine Crab and Lobster Rolls
- Lobster and White Wine in a Fresh
Tomato Sauce from Joe Famularo
- Lobster Chowder with fall root vegetables,
saffron and toasted corn roux from Chef Paul Wade
- Lobster Pad Thai from Chef Paul
Wade
- Lobster Spaghetti from
Gordon Ramsay
- Red Lobster's Lobster
and Asparagus Penne Pasta
- White Horse Tavern's
Lobster "Mac and Cheese"
- Ultimate Lobster Cake with Cucumber Ginger Salad
from Club 21
- Lobster, Avocado
& Brie Omelet from Gerry Garvin
- Lobster Guacamole from
Todd English
- Lobster Rolls from Weber's
Way to Grill by Jamie Purviance
- Lobster-Mango Stir Fry with Coconut-Butter
Johnny Cake from Ming Tsai
- Butter-Poached Lobster on a Salt-Crusted
Bolillo
- Lobster Popovers from
DeWolf Tavern in Bristol, Rhode Island
- Shellfish Risotto from Chef
Alfred Portale; squid, lobster, littlenecks, jumbo shrimp, mussels;
takes 2 hours to make
- Large Lobsters Boiled and Cracked from
Young Bruce - see note.
Note: It is ok to boil small lobsters. We prefer
large lobsters, boiled, and pre-cracked. Boiling is the fastest
way to prepare a lobster and it never tastes better. Leave all that
stuffing and baking to restaurants. If you want to stuff a lobster,
make sure that it is a large one, at least 3 lbs. and see Michael
O'Brien's Baked Stuffed Lobster on Skewers .
|

Above: Sean and Young Bruce prepare lobsters
in Belmont 1999. |
1 can Aroostook Seafood's Deluxe Lobstermeat
Liquid from above
2 tablespoons of butter
2 tablespoons of flour
3/4 cup thin cream
1/2 cup milk
1/2 tsp. dry mustard
5 slices bread (cubed)
salt (optional)
In top of double boiler; melt butter, add flour and mustard to make smooth
paste. Slowly add liquid from the can of lobstermeat, cream and milk. Stir
and cook until smooth and thickened. Remove from heat. Add cut-up lobstermeat
and bread cubes, place mixture in casserole. Top with course butter bread
crumbs, salt to taste and lightly garnish with paprika. Bake at 350 degrees
until crumbs are lightly browned. Makes about 4 generous servings.

Serves 4
Serves: 4
Prep time: 15 minutes
Grilling time: 7 to 11 minutes
Special Equipment: 8 bamboo skewers, soaked in water for at least 30
minutes
3/4 cup (1-1/2 sticks) unsalted butter
3 tablespoons finely chopped chives
4 Maine lobster tails, about 10 ounces each
1/2 teaspoon sea salt
2 lemons, cut into eighths
Jasper
White's extensive research into the history and culture of New England's
cooking style and his bold renditions of New England chowder, shellfish,
and lobster dishes have made him the leading spokesman for New England's
regional cuisine.
His cooking has
also won a lot of awards. He was appointed to Food & Wine's Honor
Roll in 1983, and Cook's Who's Who in 1984. He received the Ivy Award
in 1990 and the James Beard award for Best Chef in the Northeast in
1991. You'll find Jasper White's philosophy along with the recipes
for his magical chowders in his cookbook, Cooking from New England,
published by HarperCollins.
Ingredients
2 live lobsters (about a pound each)
1 pound ripe tomatoes
8 ounces imported spaghetti
2 tablespoons olive oil
1 large clove garlic, finely chopped
Freshly ground black pepper
1 heaping tablespoon capers
1 branch basil (5 or 6 leaves), coarsely chopped
2 tablespoons sweet butter
Salt
-
Bring a large pot of salted water to a rolling
boil. Drop the lobsters in for exactly 3 1/2 minutes. Allow the
lobsters to cool at room temperature. When cool enough to handle,
shuck the meat from the claws, knuckles, and tails. Cut into 3/4-inch
pieces and reserve.
-
Peel the tomatoes by scoring the top of each
one and blanching in boiling salted water for 30 seconds to a minute.
As soon as you see the skin loosen, remove and shock in ice water.
Peel off the skin; quarter tomatoes and cut away the seedy center.
Dice the remaining tomatoes into 1-inch chunks. Reserve.
-
Cook the spaghetti in a large pot of boiling
salted water until al dente. Meanwhile, heat up a large (10-inch)
sautŽ pan and add the olive oil. Place the lobster meat in the hot
oil, along with the garlic. Grind a little pepper over the lobster.
SautŽ for 1 minute -- you will see the oil turn red. Now add the
tomatoes, capers, and basil. Cook for 2 more minutes. Drain the
pasta and add to the pan along with the sweet butter. Salt and pepper
to taste. Divide evenly into 4 warm bowls and serve at once. Yields
4 appetizers or light lunch portions.
|
Adapted from Gertrude's
Time: 2 hours 15 minutes
16 quail eggs
Sea salt or kosher salt
4 lobsters, about 1 pound each
2 tablespoons duck fat, or butter
6 ounces Bayonne ham, cut in strips 1/4 inch thick by 1/4 inch wide
2 red bell peppers, halved, seeded and thinly sliced
2 green bell peppers, halved, seeded and thinly sliced
1 Spanish onion, halved and thinly sliced
4 garlic cloves, peeled and sliced
6 tomatoes, peeled, seeded and thinly sliced
1 tablespoon chopped fresh thyme
1/2 teaspoon Spanish piments d'espelettes powder (see note) or 1 teaspoon
minced
fresh jalapeño pepper
Freshly ground black pepper
1 teaspoon tomato paste
2 teaspoons sherry wine vinegar
3 tablespoons extra virgin olive oil
4 handfuls mesclun greens
4 fresh basil leaves, torn into pieces.
1. Fill a medium pan with water, and bring to a boil. Add the quail eggs,
and simmer
for 1 1/2 minutes. Transfer the eggs to a bowl of ice water to stop the cooking.
When
cool, peel. Cover, and refrigerate until needed.
2. Bring a large pot of water to a boil, and add about 2 teaspoons of salt.
Add
lobsters, and cook for 12 minutes. Remove from water, and allow to cool
completely. Pull off the tails, and remove the meat from the shells; reserve
the
remainder of the lobster for another use. Cover, and refrigerate the meat
from the tails
until needed.
3. Stew the peppers. In a large sauté pan over medium-low heat, heat
the duck fat,
and add the ham. Sauté until lightly browned, 3 to 4 minutes. Add red
bell pepper,
green bell pepper, onion and garlic, and sauté until slightly softened,
about 5
minutes. Add tomatoes and thyme. Cover, and cook for 30 minutes, stirring
at times.
Add water if needed; there should be a few tablespoons of liquid. Add piments
d'espelettes powder or jalapeño, and salt and pepper. Sauté
for 1 minute. Remove
from heat. Allow to cool completely, then cover, and refrigerate until chilled,
at least
1 hour.
4. For the dressing, combine 2 tablespoons of pepper stewing liquid, tomato
paste,
vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
In a large bowl, combine mesclun greens and basil. Add 2 tablespoons of dressing,
and toss to coat the leaves.
5. To serve, spoon about 1 1/2 tablespoons of stewed peppers in the center
of each of
four plates. Lean a lobster tail on the peppers, and spoon remaining dressing
on the
meat. Place a handful of greens closely around and partly on the lobster.
Place 4 quail
eggs on the outer edges of the plate, and drizzle the remaining dressing around
the
plate. Yield: 4 servings.
Note: Piments d'espelettes powder may be ordered from S.O.S. Chefs of New
York, (212) 826-6514; 4 ounces, $8.50.
from New York Times 1999
======================
4
lobster tails (8 to 9 ounces each), thawed if frozen, or 4 live Maine
lobsters (1-1/4 to 1-1/2 pounds)
8 tablespoons (1 stick) butter
2 tablespoons chopped fresh mint or 1-1/2 teaspoons dried
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 teaspoon grated lime zest
3 tablespoons Asian fish sauce or soy sauce
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
-
Preheat the grill
to high.
-
If using lobster
tails, cut them in half lengthwise with kitchen scissors or a sharp,
heavy knife; use a fork to remove the intestinal vein running the length
of the tail. If using live lobsters, kill each by inserting a sharp
knife in the back of the head between the eyes; this will dispatch them
instantly. (Alternatively, bring 8 quarts of water to a boil in a large
pot with a lid.
-
Add the lobsters,
cover the pot tightly, and boil for 2 minutes. Using tongs, transfer
the lobsters to a platter and let cool. Then cut in half and grill as
directed.)
Cut the lobsters
in half lengthwise and remove the vein and the papery gray sac from
the head. Break off the claws and crack with a nutcracker. Set the lobsters
or tails aside while you prepare the ginger-mint butter.
-
Melt the butter
in a small, heavy saucepan over low heat. Add the mint,
ginger, garlic, and lime zest and increase the heat to medium. Cook
until the mixture is fragrant, but not brown, about 3 minutes. Stir
in the fish sauce and lime juice and bring to a boil; then remove from
the heat.
-
Brush the cut sides
of the lobster tails or lobsters with the ginger-mint butter and sprinkle
with salt and pepper.
-
When ready to cook,
oil the grill grate. Arrange the lobster halves or tails and claws (if
any) cut sides down on the hot grate and grill for 6 to 8 minutes. Turn,
using tongs, and grill on the shell sides until the flesh is firm and
white, 6 to 8 minutes more, brushing generously several times with the
butter as the lobsters cook.
-
Transfer the lobsters
to serving plates or a platter and pour any remaining butter over them.
Serve immediately.
Source: The Barbecue Bible by Steven Raichlen (Workman Publishing, 2008)
Method: Direct grilling Serves: 4 Advance Preparation: None
Spago's Vanilla Lobster Sauce Pasta
Recipe by: Spago's
Serving Size: 4 Preparation Time :0:30
Categories: Pasta Seafood
Amount Measure Ingredient -- Preparation Method
2 Lobster Bodies
1/4 cup Shallots, chopped
2 tablespoons Garlic, chopped
2 teaspoons Ginger Root, chopped
1/2 Jalapeno Pepper, chopped
1/4 cup Carrots, chopped
1/4 cup Celery, chopped
1/2 Vanilla Bean, split
1 cup White Wine
1 cup Chicken Stock
1/4 cup Coconut Milk
1/4 cup Heavy Cream
Sea Salt, to taste
White Pepper, to taste
2 tablespoons Butter, cut up
1 pound Fresh Pasta
Combine the lobster, shallots, garlic, ginger, jalapenos, carrots, celery,
and vanilla bean in a large sauce pan and saute foe 3 to 4 minutes. Add
the wine and cook until the mixture is reduced by half. Add the chicken
stock and reduce by a third. Add the coconut milk and heavy cream and
cook for 10 to 15 minutes until it is thickened. Then thoroughly break
up the lobster shell - to release the lobster taste into the sauce - with
the back of a heavy spoon or an immersible blender.
Strain cooked sauce well through a colander lined with cheesecloth or
a fine chinois.
Return sauce to saucepan and season with salt and pepper. Whisk in the
butter to emulsify and reduce sauce again over high heat. Cook pasta slightly
less than al dente and add to the saucepan. Serve with sauteed shrimp
or grilled salmon. |
Recipe by: Spago's and Hazy
Serving Size: 2 Preparation Time :0:30
Categories: Pasta Seafood
Amount Measure Ingredient
1 can Frozen Lobster Meat, Defrosted
1 tablespoon Olive Oil
1/4 cup Shallots, chopped
2 tablespoons Garlic, chopped
2 teaspoons Ginger Root, chopped
1/2 Jalapeno Pepper, chopped
1/4 cup Carrots, chopped
1/4 cup Celery, chopped
1 tablespoon Vanilla Extract, split
1 cup White Wine
1 cup Chicken Stock
1/4 cup Coconut Milk
2 teaspoons Cornstarch
6 teaspoons Water
2 tablespoons Butter, cut up
1 pound Fresh Pasta
Black Pepper, crushed
Preparation Method
Open can of lobster meat and cut into bite size pieces, draining and
saving juices and shell bits. Combine the shallots, garlic, ginger,
jalapenos, carrots, and celery in a large sauce pan and saute for 3
to 4 minutes with the oil. Add the wine and vanilla and cook a few minutes.
Add the chicken stock and cook a few minutes. Add the reserved lobster
juice.
Strain sauce well through a colander lined with cheesecloth or a fine
chinois. Discard vegetables.
Return sauce to saucepan and add the coconut milk. Cook a few minutes
and add the lobster pieces. Mix the cornstarch and water and stir into
sauce to thicken. Remove from heat and whisk in the butter to finish
sauce. Cook pasta slightly less than al dente in plenty of boiling salted
water. Drain pasta and put on serving plates. Pour lobster mixture on
pasta and top with cracked black pepper. Enjoy!
Serving Ideas : Wonderful as a buffet dish.
NOTES : Also good with shrimp of scallops. Add more peppers |

Marie w/ dau Keeley |
from Chef Marie Molloy Hayes
Lobster
White wine
Lemon
Black peppercorns
Roe
Butter
Arborio Rice
Detach tail from live lobster. Remove roe and set aside. Cook in lobster
tail in court bouillon (white wine, onions, carrots, celery, peppercorns,
lemon and water).
Process roe with room temperature butter. Put in fridge. (May be shaped
into a roll, so pieces can be cut off. Store excess in freezer for later
use)
Separate lobster head. Discard body. Sauté heads until red,
then add onion, carrots, celery. Add water. Bring to boil. Simmer 15
minutes max. (Simmering lobster longer than 15 minutes brings out toxins)
Cook rice according to directions using strained court bouillon as
part of the liquid.
When rice is done, add some of the roe butter. Risotto will turn pink.
Add lobster pieces.
Marie graduated from the Culinary Institute of America. She teaches
Culinary Arts in New York. Her husband, Patrick Hayes, also a graduate
of the CIA, is Maddie's brother..
|
from Chef Joseph Donon
Real French Bouillabaisse with Mediterranean seafood is not a practical
dish to make in America, so the Vanderbilt chef, Joseph Donon, created
Bouillabaisse Newportaise which consists of all Rhode Island seafood.
Chef Donon (1888-1982) came to America in 1912 as chef de cuisine for
Henry Clay Frick. He returned to France to serve in World War I; he
was awarded the Croix de Guerre and the Médaille d'Honneur. Back
in the United States, he supervised the kitchens of Mrs. Hamilton McK.
Twombly, daughter of William H. Vanderbilt in Manhattan and in Newport.Chef
Donon is the author of The Classic French Cuisine : A complete cook
book for Americans - the distillation of a master French chef's lifetime
experience, from which this recipe is taken.
|
Bouillabaisse Newportaise
Ingredients
- 1 small Bay Leaf
- 1 quart white wine
- 5 pounds blackfish (tautog)
- 5 pounds sea robin
- 5 pounds small lobsters (chicken lobsters)
- 2 Tbs. chopped onion
- 2 Tbs. chopped leek, white part only
- 2 cups peeled, seeded, chopped tomatoes
- 4 garlic cloves
- 1 tablespoon chopped parsley
- 2 teaspoons powdered saffron
- 1 tablespoon olive oil
Serves 8 |
Directions
- Cut the fish in large chunks and the lobsters in halves
- Add the remaining ingredients, toss well to blend, and set refrigerator
for 2 hours.
- Half an hour before serving time, put fish, seasonings and wine in
a large flat pan and bring the liquid quickly to a boil.
- Reduce the heat, cover the pan, and simmer gently for 15 - 20 minutes.
The fish is sufficiently cooked when it is opaque and flakes readily
at the touch of a fork.
- Adjust the seasoning and serve the bouillabaisse in a soup tureen,
with toasted French bread.
|
- Large Lobsters Boiled and Cracked
from Young Bruce - Lobsters -
by Chef Michael O'Brien of Carrie's, Providence, Rhode Island
Chef
Michael O'Brien, of Carrie's Seafood restaurant in Providence prepares
award winning three pound baked stuffed lobster, served with wine. He
showed how to make his popular dish on Carrie’s Cooking Show which
at one time aired Fridays at 6 p.m. on Cox Channel 3.
I did catch part of an interview with him on Fri March 20, 2009, but
unfortunately I have not been able to track the recipe down. Today I
put in an email to him. Hopefully, I will hear from him. Chef
On the March 20th interview, Chef Michael O'Brien cooked 3-lb lobsters
with a stuffing which had clams and a bit of bacon.
As for the preparation, Michael advised:
Split the lobsters, being careful to not break the backs.
Fill the lobsters.
Insert a long skewer up the back so lobsters will not curl.
Drizzle the stuffing with butter so stuffing will toast, not burn.
Bake at 450 until done. They are done when flesh in no longer gray,
but pure white.
Remove the skewers.
Sources:
Interview Channel 3 Michael O'Brien, March 20, 2009.
Carrie's 1035 Douglas Avenue, Providence, RI 02904, (401) 831-0066
http://www.carrieslobstersandseafood.com
accessed July 20, 2009
Chef Michael O'Brien's videos http://www.carrieslobstersandseafood.com/videos.html
Carrie's Menu http://www.carrieslobstersandseafood.com/menu.php
L o b s t e r s-
Carrie's has the best 3Lb. hard shell lobsters! Voted Best Lobsters
In Rhode Island!
- Grilled - (As seen on our cooking show) With sea scallops and shrimp,
finished with a saffron infused garlic butter
- Boiled Or Boiled With Steamers - your choice!
- Fra Diavolo Or Ala Mama - Sauteed in its shell with mussels and
steamers in a spicy marinara or a garlic white wine sauce over linguine
- Lazy Man - All of the meat is removed and baked with a light cracker
crust
- Baked Stuffed - Stuffed with sea scallops, shrimp and our seafood
stuffing
- Fisherman - Claw meat is removed and then stuffed into lobster
with shrimp, sea scallops and our seafood stuffing
|
Frances Rivera has an exquisite fall recipe that's easy to fix
and sure to delight! We’re making butternut squash risotto with lobster
-- a perfect way to welcome fall in tonight's Dish.
The Restaurant: Mistral
The Chef: Mitch Randall
The Dish: Butternut Squash Risotto & Lobster with Cider Butter
Serves 2
Ingredients
2 - 1 1⁄2 pound Maine Lobster
1 cup Arborio Rice
1 Medium Butternut Squash
2 1⁄2 cups Chicken Stock
2 oz Apple Cider
1 ea White Onion, chopped
4 oz Butter
2 T Olive Oil
1 T Fresh Thyme
Garnish Fresh Chervil
Black Pepper
Sea Salt
Cooking the lobster
Bring approximately three quarts of water to a boil with a generous
pinch of sea salt. At boiling - after removing rubber bands from claws
- add lobsters and simmer for 6 minutes.
Remove lobster from water and place directly into an ice bath (50/50
water to ice.) This will stop the lobster from overcooking and make
it easy to remove the meat. Separate the lobster meat from the shell
keeping the tail and, especially the claws, in one piece. Set aside
the claws for garnish and cut the tail and knuckles into bite-size
pieces. Keep chilled until ready to finish risotto.
Preparing the risotto
- Cut the butternut squash in half, lengthwise. Coat one half with
olive oil, season with salt and pepper, and roast, face down, at 350°
for 25 minutes or until soft.
- Peel the remaining half and dice into 1⁄2 inch pieces and
dice the onion to the same size. When roasted squash is cool, remove
skin, stir into a smooth puree,and season, if necessary.
- In a medium-size saucepan, melt half the butter over medium heat
and add diced onion. Cook until translucent and add diced squash.
Season with salt and pepper. Add the Arborio rice and toast rice with
the vegetables for about 2 minutes. Add 21/4 cups of chicken stock
slowly, a ladle at a time, stirring constantly, waiting until most
of the liquid is absorbed before adding more. This process brings
out the starches in the rice and is the key to a creamy texture.
- When half the chicken stock is added, fold in roasted squash and
continue to add stock and stirring until rice is al dente. Take risotto
off the heat and stir in 1ounce butter, thyme, and cut lobster, season
well.
Cider Butter
In a small saucepan, add cider, 1⁄4 cup of chicken stock and
bring to a boil. Add remaining butter and a pinch of salt. Place lobster
claws in the cider butter and warm through. Place risotto into two
serving bowls and garnish with the lobster claws, cider butter, and
fresh chervil.
Source:WHDH TV 7 http://www1.whdh.com/features/articles/dish/BO128867
|
96 From Jasper White Lobster at Home
(Serves 4 as a first course,
2 as a main course)
Ingredients
2 live 1-pound chicken lobsters
1/2-ounce dried porcini mushrooms
1/2 cup hot water
4 tablespoons kosher or sea salt, plus some for seasoning
6 ounces fresh button, cremini orshiitake mushrooms
4 tablespoons unsalted butter, divided
2 shallots, finely diced
1/4 cup heavy cream
Freshly ground black pepper
8 ounces dried pappardelle, fettuccine or other wide egg noodle
4 sprigs Italian parlsey, coarsely chopped
Directions
- Parboil the lobsters for 3 1/2 minutes; drain and cool at room temperature.
Use a cleaver to crack the shell and remove lobster meat. Cut the
meat into 3/4-inch dice, cover and refrigerate.
- Soak the dried porcini in hot water until tender. Drain, reserving
the soaking liquid, and coarsley chop. Slice the fresh mushrooms about
13-inch thick.
- In a large saut pan, melt 3 tablespoons of butter over medium heat.
Add the lobster pieces and saut them about 2 minutes until fully cooked.
Lift lobster out of the butter, letting it drain over the pan before
putting it on a plate. Cover to keep warm. Add the shallots to the
butter and cook 1 minute. Add the fresh mushrooms and cook 2 to 3
minutes more until the mushrooms are soft. Add the dried mushrooms,
soaking liquid and cream.
- Bring to a boil, season with salt and pepper and remove from the
heat.
- Fill an 8-quart pot with 4 quarts water. Add 4 tablespoons salt,
bring to a rolling boil, add the pappardelle and cook until al dente,
about 8 minutes. About 2 minutes before the pasta is done, return
- the mushroom mixture to a boil.
- Drain pasta so it's as free of water as possible; add it to the
saut pan. Add lobster meat, remaining butter and parsley. Mix thoroughly
over heat. When noodles are well-coated, serve.
.
NOTE
This recipe uses fresh domestic mushrooms with dried porcini. If
you wish, use fresh porcini or other wild mushrooms in place of the
dried and substitute 14 cup of lobster or chicken stock, white wine
or water for the 1/2 cup hot water for soaking
Source: From Jasper White Lobster at Home Page 96
online BY ISABEL FORGANG DAILY NEWS STAFF WRITER Wednesday, September
02, 1998 Pappardelle with Lobster, Mushrooms, Shallots and Cream
url http://articles.nydailynews.com/1998-09-02/entertainment/18079005_1_lobster-hot-water-shiitake/2
accessed January 19, 2012 |
|
[Lobster] [Tony
Rosenfeld] [Lee's Recipes]
from Tony Rosenfeld
(Serves 4 as a first course,
2 as a main course)
Ingredients
garlic cloves, smashed
red pepper flakes
fresh rosemary, chopped
28-oz. can of whole peeled tomatoes
handful of the lobster shells
diced lobster
tagliatelle, fettucini, or linguine
Directions
- Saute a couple smashed garlic cloves with a good splash of olive
oil until they become fragrant and turn golden, about 2 minutes.
- Add a sprinkling of crushed red pepper flakes, some chopped fresh
rosemary, and a 28-oz. can of whole peeled tomatoes.
- Add a handful of the lobster shells, bring to a boil, cover and
simmer for 10 to 15 minutes so the sauce picks up some of the lobster
flavor. Discard the shells and puree the tomato sauce (you can discard
the garlic if you like).
- Cook pasta and add to the sauce along with the diced lobster.
- Toss well and serve sprinkled with chopped parsley (Parmigiano would
be a definite no-no in the eyes of Italians, who don’t mix shellfish
and cheese)
Source: From Tony Rosenfeld Cook Angel Easy Ideas for Lobster
posted January 20, 2012
online url http://www.cookangel.com/change-of-plans-easy-ideas-for-lobster/
accessed January 20, 2012 | |
|
[Lobster] [Tony
Rosenfeld] [Sandwiches] [Lee's Recipes]
from Tony Rosenfeld
(Serves 4 as a first course,
2 as a main course)
Ingredients
lobster meat
mayonnaise
1 lemon
buttered rolls
Directions
- Pick the lobster meat from the shells and cut into large chunks.
- In a small bowl, mix 1 cup or so of mayonnaise with the zest and
juice of 1 lemon, a little Tabasco, some salt and pepper and whatever
you’re feeling for fresh herbs (I like tarragon with lobster).
- Fold this mayo into the lobster and serve on toasted and buttered
rolls
Source: From Tony Rosenfeld Cook Angel Easy Ideas for Lobster
posted January 20, 2012
online url http://www.cookangel.com/change-of-plans-easy-ideas-for-lobster/
accessed January 20, 2012 | |
|
[Lobster] [Tony
Rosenfeld] [Asian] [Lee's Recipes]
from Tony Rosenfeld
Ingredients
garlic
ginger
Thai chilis or jalapeño
red pepper flakes
diced celery
diced red pepper
Szechuan black vinegar (or balzamic)
toasted sesame oil
a cup or so of chicken broth
corn starch
lobster, chopped into large pieces
sliced scallions
Jasmine rice
Directions
- Stir-fry some coarsely chopped garlic and ginger with a splash of
peanut oil. Add 1 or 2 chopped Thai chiles (or 1 jalapeno), a light
sprinkling of crushed red pepper flakes and some diced celery and
red pepper.
- Stir-fry until the vegetables are tender, then add a splash of soy
sauce, a drizzle of balsamic vinegar (which replicates the Szechuan
black vinegar), some toasted sesame oil and a cup or so of chicken
broth.
- Bring to a boil and then thicken with a little corn starch if you
like (1 tsp. corn starch with 1 Tbs. water).
- Stir in the lobster (chopped into large pieces – use a chef’s
knife or cleaver) and cook until just heated through.
- Serve sprinkled with thinly sliced scallions and Jasmine rice.
Source: From Tony Rosenfeld Cook Angel Easy Ideas for Lobster
posted January 20, 2012
online url http://www.cookangel.com/change-of-plans-easy-ideas-for-lobster/
accessed January 20, 2012 | |

ewestgate
created July 18, 2009
last updated
October 18, 2012