LOBSTER AND SHELLS
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster, tossing gently to combine. Allow to cool slightly.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 4 teaspoons salt and 1 teaspoon pepper. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
LOBSTER IN PATTY SHELLS
An elegant meal for special occasions. I prefer Maine lobster from Boothbay Harbor but that is just me.
Provided by Aroostook
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, add flour and stir well.
- Add and whisk in milk/cream slowly over medium heat, whisking constantly until thickened.
- Add lobster meat, pimento sliced fine, chives and salt.
- Serve in heated premade pastry shells (from the store or homemade).
- (May be sprinkle w/ a mild paprika for appearance only).
Nutrition Facts : Calories 259.3, Fat 24.2, SaturatedFat 15.2, Cholesterol 79, Sodium 536, Carbohydrate 8.2, Fiber 0.3, Sugar 0.2, Protein 3.2
LOBSTER AND SHELLS
Provided by Ina Garten
Time 6h31m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
CREAMED LOBSTER ON PUFF PASTRY SHELLS
This creamed lobster recipe makes a delicious and special meal, with chunks of lobster, seasonings, Parmesan cheese, and puff pastry shells.
Provided by Diana Rattray
Categories Dinner Entree Lobster Lunch Main Course
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter over medium heat; add sliced green onion, bell pepper, and celery. Sauté, stirring until celery is tender.
- Stir in flour until blended; add Creole seasoning.
- Stir in milk and continue cooking, stirring constantly, until thickened and bubbly.
- Stir in the Parmesan cheese until melted.
- Add lobster and salt and pepper, to taste. Heat through; stir in parsley, if using.
- Spoon the creamed lobster mixture into hot baked puff pastry shells or over toasted English muffins and garnish with a little more Parmesan cheese and parsley, if desired.
LOBSTER NEWBERG
Make and share this Lobster Newberg recipe from Food.com.
Provided by KittyKitty
Categories Lobster
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute green onion in butter in a large saucepan until tender. Add flour, stirring until smooth.Cook 1 minute, stirring constantly. Gradually add half and half, cook over medium heat stirring constantly, until thickened and bubbly. Stir in red pepper, wine, and lobster. Cook 1 minut. Spoon lobster mixture into patty shells, sprinkle with parsley.
- I don't know what patty shells are, that is what the recipe calls for. I just use ramekins.
Nutrition Facts : Calories 343.9, Fat 22.9, SaturatedFat 14, Cholesterol 163, Sodium 428.3, Carbohydrate 9.2, Fiber 0.2, Sugar 0.3, Protein 23
LOBSTER NEWBURG
This is such a special dish. Very delicious! We have this in patty shells, or it's also good on rice. I got this from my favorite French cookbook.
Provided by MizzNezz
Categories Lobster
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter over low heat.
- Add lobster; cook for 3 minutes.
- Add seasonings and sherry.
- Beat egg yolks; add the cream to yolks; mix well.
- Gradually add the egg mixture to the lobster and cook, stirring until thickened.
- Make sure you stir while adding the egg mixture!
Nutrition Facts : Calories 866.2, Fat 81.5, SaturatedFat 47.9, Cholesterol 708.4, Sodium 983.3, Carbohydrate 10.3, Sugar 1.1, Protein 12.6
LOBSTER STOCK
This recipe will help you get as much as you can out of your lobsters. They're expensive, after all. Luckily, the shells come in handy and allow for at least one more delicious meal. Take this stock and use it as you wish. An excellent idea would be to infuse a risotto of uncommon flavor that would only benefit from the addition of chopped leftover lobster meat.
Provided by Sam Sifton
Categories soups and stews
Time 5m
Yield Makes 6 or more cups
Number Of Ingredients 5
Steps:
- In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice.
LOBSTER NEWBURG - OLD SCHOOL
We love lobster. This is one of our favorite ways to spread the goodness. It is wonderful served with pastry shells, toast, noodles or long grain rice. Make sure you have lots of soft crusty bread to soak up the delicious sauce. This sauce works well with other kinds of shellfish, crab, shrimp, langostinoes or prawns.
Provided by Baby Kato
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt 2 tbsps of butter, add the mushrooms, saute for a few minutes on low, until the mushrooms are tender, then remove from heat and set aside until needed.
- Next add the salt, nutmeg, paprika and dry mustard to the flour, mix well.
- Using a double broiler, over medium heat, melt the remaining butter and add in the spiced flour mixture, stirr constantly until the mixture is smooth about 1 minute.
- Mix the milk and cream together and gradually add to the butter flour mixture, stirring constantly until it has thickened and is bubbly. Then you will add the cheddar cheese and stir well. (watch carefully).
- Beat the egg yolks slightly and stir a small amount of the hot cheese mixture into the egg yolks and mix well.
- Next pour the egg yolks into the hot cheese mixture, stirring constantly until it thickens again, about 2 - 3 minutes.
- Add the mushrooms and lobster, stirring frequently. Cook for a few minutes until well heated.
- Remove from heat, add the sherry, blend well.
- Serve over hot rice, garnish with parsley and enjoy.
LOBSTER NEWBURG
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Provided by PATTY5
Categories Seafood Shellfish Lobster
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
- 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.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g
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