The Lobster Man

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Lobsters

Lobster Rolls

lobs rolls.jpg
Ingredients: 
  • 1 tablespoon butter, softened
  • 4 hot dog buns or kaiser rolls, split
  • 4 lettuce leaves
  • 1 1/2 pounds cooked and cubed lobster meat
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lime juice
  • 1 dash hot pepper sauce (e.g. Tabasco™)
  • 2 green onions, chopped
  • 1 stalk celery, finely chopped
  • salt and pepper to taste
  • 1 pinch dried basil, parsley or tarragon
Cooking Instructions: 
  1. Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
  2. In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
  3. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Lobster Newburg

newburg.jpg
Ingredients: 
  • 2 egg yolks, beaten
  • 1/2 cup heavy cream 
  • 1/4 cup butter or margarine 
  • 2 tablespoons dry sherry or madeira 
  • 1/2 teaspoon salt 
  • 1 pinch cayenne pepper 
  • 1 pinch ground nutmeg 
  • 3/4 pound cooked lobster meat, broken into chunks
Cooking Instructions: 
  1. In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat.
  2. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
  3. Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Lobster Thermidor

lobster therm.jpg
Ingredients: 
  • 1 medium (1 1/2 pound) cooked lobster
  • 2 tablespoons butter 
  • 1 shallot, finely chopped 
  • 1 3/8 cups fresh fish stock 
  • 1/4 cup white wine 
  • 1/4 cup double cream 
  • 1/2 teaspoon hot English mustard 
  • 1 tablespoon fresh lemon juice 
  • 2 tablespoons chopped fresh parsley 
  • salt and freshly ground black pepper to taste 
  • 1/4 cup freshly grated Parmesan cheese
Cooking Instructions: 
  1. Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
  2. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
  3. Preheat your oven's broiler. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
  4. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Lobster Bisque

bisque.jpg
Ingredients: 
  • 1 cup chicken broth
  • 2 medium slices onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 pound cooked and cubed lobster meat
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground cayenne pepper
Cooking Instructions: 
  1. In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
  2. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
  3. Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.
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