Lobsters are a prized delicacy that can be used to create many unique and delicious dishes. Lobster can be served in a soup, salad, sandwich, pasta or by itself. It can be paired with lemon, butter, cheese or chocolate. In any form, it is a meal to be savored.
Steamed Lobster
To properly steam lobster tails, boil approximately 1 inch of water in a large pot. Add 1TB of sea salt and place the tails on a steamer insert inside the pot. Cover and steam for eight minutes.
Consider serving the steamed lobster tails over fettuccine Alfredo, a bed of green salad or similar complimentary dish.
For an alternative flavor, consider serving the steamed tails doused in melted cheese or molten chocolate.
Lobster Rolls
This gourmet sandwich is assembled on a large, lightly buttered Kaiser roll. Line the inside of the sandwich with lettuce leaves, and set aside.
To create the inside spread, mix 2 TB of mayonnaise, 1Tb lime juice, one dash hot pepper sauce, and salt and pepper to taste. Add two chopped green onions and one chopped celery stalk. Lightly coat 1.5 lbs. of cooked, cubed lobster meat with the mixture. Fill the sandwich roll with the lobster mixture.
Lobster Lasagna
This lobster lasagna is made with an abundance of cheeses and requires 2 lbs. of cooked and cubed lobster meat.
In a large bowl, stir together 15 oz. of ricotta cheese, two eggs and at least two cups of various cheeses. Blend one minced medium onion, 2TB chopped parsley and 1Tb blacked pepper into the mixture.
Grease a 9x13 baking dish and spread one and one-half cups of Alfredo sauce into the bottom. Top with a layer of oven-ready lasagna noodles. Arrange a third of the lobster meat over the noodles. Subsequent layers should include a third of the cheese mixture, a layer of spinach leaves, and another layer of Alfredo sauce. Repeat the layers until the ingredients are depleted. Cover with additional cheese.
Bake the lasagna loosely covered for 45 minutes in an oven preheated to 375 degrees Fahrenheit. To brown the top layer of cheese, bake for an additional 10 minutes completely uncovered.
Lobster Bisque
A hot, lobster soup can warm the soul. With the added zest of cayenne pepper, mushrooms and white wine, this French treat is very tasty.
Melt 3TB of butter in a large saucepan. Add a quarter cup mushrooms and 2TB each of finely chopped onion, celery and carrots. Cook this mixture until tender before adding a 14.5 oz. can of chicken broth. Bring to a boil before reducing heat and simmering for 10 minutes.
Pour the mixture into a blender with an 1/8 Tb of cayenne pepper. Add a quarter cup of lobster meat and blend until smooth. Return to the saucepan before adding 1.5 cups of half and half, 0.5 cup of dry white wine and another 0.25 lb.of lobster meat.
Allow the entire mixture to cook over low heat for 30 minutes, until thickened.
Seafood Salad
For a truly unusual seafood salad, mix 0.75 cup frozen orange juice concentrate with 0.25 cup white wine vinegar and 0.25 cup water in a blender. Blend while slowly adding 0.25 cup olive oil. When the mixture thickens, season with salt, pepper, lemon and pineapple juice.
Mix 8 oz. of fully cooked tiny salad shrimp, 6 oz. of crab meat and 1 cup of cubed lobster in a large bowl. Add the mixture from the blender and toss.
Serve the meat over a bed of salad greens. Complement with fruit flavors such as grapefruit, kiwi, mango, pineapple and mandarin oranges.
Tags: lobster meat, cubed lobster, white wine, Alfredo sauce, before adding, cayenne pepper, cooked cubed