LOBSTER MACARONI AND CHEESE (OR CRAWFISH)
A very slightly altered recipe from Baked in Maine recipe blog. Well, okay she never even mentioned crawfish. Remember to have your cheese at room temperature to prevent graininess. One more thing, wouldn't this be just divine served in individual ramkins for a special occasion?
Provided by gailanng
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Grease a large casserole dish.
- Meanwhile, in large saucepan, to make the roux, melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk.
- Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, salt and pepper to taste and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.
- Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes or until the sauce is bubbly and brown. Top with fresh parsley or cilantro.
Nutrition Facts : Calories 770.9, Fat 34.1, SaturatedFat 20.2, Cholesterol 98.1, Sodium 450.7, Carbohydrate 85.9, Fiber 3.6, Sugar 3.4, Protein 29.3
EMERIL'S SEAFOOD MAC AND CHEESE
This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster works well in this recipe, but if that seems too luxurious, use any combination of seafood you like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
- While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
- Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 665 g, Fat 30 g, Fiber 2 g, Protein 40 g
LOBSTER TAILS THERMIDOR
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
- Preheat your broiler to high.
- Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
- Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
- To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.
LOBSTER RECIPES - FOR COOKED LOBSTER OR CRAYFISH
Here are 6 easy recipes for cooked lobster or crayfish that make the most of this luxury seafood! When you buy pre-cooked lobster, it's best to keep it simple to preserve the flavour in the flesh (flavour is better with freshly cooked raw lobster - but much more expensive to buy!).TOP TIP: Keep it simple and don't re-cook lobster that's already cooked (risk of drying out, loss of flavour). Treat it like buckets of cooked whole prawns you peel yourself!Rundown of each recipe in recipe notes below.
Provided by Nagi
Categories Starter
Number Of Ingredients 37
Steps:
- If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.
- Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.
- Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.
- Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.
- Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.
- Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.
- Remove poop vein - if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)
- Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!
- How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.
- Make Sauce per the Dipping Sauces recipe.
- Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.
- Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.
- Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.
- Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.
- Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!
- Make the sauce per the Lemon Browned Butter Sauce recipe.
- Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).
- Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.
- Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!
- Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.
- Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don't go overboard, the flavour is quite strong!
- Garnish with lemon wedges & parlsey leaves, serve.
- Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.
- Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.
CRAYFISH (LOBSTER) CHEESE CASSEROLE
Living on the West Coast, we get a loy of cray during the summer. We eat most of them as we get them, just fresh with some salad, but this is a really yummy way to use up any that have been in the freezer for a while.
Provided by Sara 76
Categories Lobster
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C.
- Place the lobster (crayfish) meat in the bottom of a greased 4 cup casserole dish.
- Over low heat, melt the butter, blend in the flour, and slowly add the milk and cream.
- Cook, stirring constantly until the mixture is thick and creamy.
- Add the cheese, salt, and capsicum.
- Stir until the cheese melts.
- Pour over the lobster.
- Sprinkle the extra cheese on top, and sprinkle with a little paprika.
- Bake for 15 minutes, the grill for 2 minutes to brown the top.
Nutrition Facts : Calories 558.4, Fat 41.7, SaturatedFat 25.6, Cholesterol 259.1, Sodium 889.6, Carbohydrate 12.8, Fiber 0.7, Sugar 0.9, Protein 33.2
LOUISIANA CRAWFISH CASSEROLE
I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.
Provided by mailbelle
Categories Crawfish
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients except cheeses and pour into a large greased casserole.
- Cover and bake at 350 degrees for 45 minutes.
- Uncover and sprinkle cheeses over casserole.
- Return to oven and bake for 15 minutes more.
Nutrition Facts : Calories 386, Fat 18.2, SaturatedFat 10, Cholesterol 102.1, Sodium 953.1, Carbohydrate 37, Fiber 1.3, Sugar 2.3, Protein 18.6
LOBSTER THERMIDOR
This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Provided by EXCELUK
Categories World Cuisine Recipes European French
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g
CRAWFISH CASSEROLE
This recipe is to die for. I bring it to covered dish dinners and there never a bit left. My sons request this when they drop by and take any leftovers home. As a personal preference, I use Louisiana crawfish, not the Chinese frozen. I do think there is a definite taste difference.
Provided by Sunshine Forever
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook yellow rice mix according to package directions. Spray skillet with Pam and saute seasoning mix.
- When seasoning mix is tender, add tomatoes and crawfish. Simmer this until rice is cooked.
- Remove cooked rice from heat and add mushroom soup to rice.
- Spray 13 x 9 casserole dish with Pam. Pour rice mixture into casserole dish. Fold crawfish mixture into rice. Top with Mexican cheese.
- Bake at 350 for 20-30 minute.
PERFECT GRILLED CRAYFISH (LOBSTER) SANDWICH
This is my absolute favourite sandwich, and is how I always use up the leftovers if we have cray! I Recipe #341099 for the sauce.
Provided by Sara 76
Categories Lunch/Snacks
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Butter both slices of bread.
- On the unbuttered side of one slice, assemble crayfish and sauce.
- Top with the other slice, and grill in a sandwich press until golden brown.
Nutrition Facts : Calories 200.2, Fat 9.2, SaturatedFat 5.2, Cholesterol 20.1, Sodium 394.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.2, Protein 3.9
SEAFOOD TETRAZZINI
This is from Vol 29 no. 9 of Michegan County Lines. Cooktime really depends on when you put it in the oven. if everything is still hot from the stovetop, 15 minutes should do it. If you have let come down to room temp, then you will probably need more, just be careful to watch it and not let it burn.
Provided by SarahBeth
Categories < 60 Mins
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a 3-quart saucepan, melt butter or margarine; add onion, green pepper and mushrooms. Cook over medium heat until onion is soft; stir in flour, salt and pepper.
- Add cream of shrimp soup and then add milk gradually; cook stirring constantly until thickened.
- Stir in cheese, lemon juice, mustard, Worcestershire sauce and liquid from mushrooms; cook until cheese melts.
- Break lobster and crab into pieces. Add lobster, crab and shrimp to sauce.
- Meanwhile, cook spaghetti according to package directions and drain.
- Pour cooked pasta into a shallow ovenproof casserole dish that has been sprayed with cooking spray.
- Pour seafood mixture over pasta. Sprinkle with Parmesan cheese.
- Bake at 350° 15 minutes, then put under the broiler until the cheese browns slightly.
Nutrition Facts : Calories 916.4, Fat 36.6, SaturatedFat 21.5, Cholesterol 317.1, Sodium 2417.2, Carbohydrate 74.4, Fiber 1.4, Sugar 2.1, Protein 70.3
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