Lobster Delight Food

LOBSTER DELIGHT SALAD

Steps:

• Bring a large pot of salted water to a boil. Remove the stems from the green beans and wash them.
• Cook the green beans in boiling water for about five minutes or until crisp-tender.
• Remove from the pot and plunge into ice water, drain well and pat dry.
• Place the lobster, beans, ham, frisee, and almonds into a large mixing bowl.
• Pour over the heavy cream and then the lemon juice; add salt and pepper.
• Toss well to coat and serve immediately.

LOBSTER DELIGHT

Steps:

• Fill half a large pot with water and bring to a boil.
• Add some salt to it and the lobster making sure the fish is completely submerged.
• Cook the fish for 5 minutes for the first kg and 2 extra minutes for every additional kg.
• If the antenna pulls out easily, the fish is cooked.
• A properly cooked lobster meat is creamy white and the shells are bright red.
• Allow the fish to cool.
• Remove lobster meat from the shell.
• Cut the tail in half lengthwise.
• Keep shell intact and carefully remove the meat from it.
• Mix the masala powders, salt, ginger-garlic paste and lime juice in a bowl.
• Add pepper powder and mix.
• Add the lobster pieces to it and mix.
• Marinate for 30 minutes.
• Heat oil in a pan.
• Add curry leaves and marinated lobster pieces.
• Shallow fry on both sides till cooked.
• Dip the tail into the marinade and fry till it is lightly browned.
• Let the fried tail dry on paper towels.
• Now stuff the fried meat into the shell and garnish with fresh veggies.
• Serve hot with rotis.
• Enjoy!

LOBSTER BISQUE

Steps:

• In a Dutch oven, add 2 inches of water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional black pepper and parsley.