Lobster Salad Stuffed Eggs Food

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-SALAD-STUFFED EGGS

Steps:

• In a bowl combine well the lobster, the radishes, the scallion, the celery, the parsley, the mayonnaise, the lemon juice, the Tabasco, and salt and pepper to taste. Halve the eggs crosswise and remove the yolks. Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad. Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests.

E-Z LOBSTER STUFFING FOR TWO

Steps:

• Fill the body and tail of your lobster with the stuffing mix.
• Preheat oven to 450 degrees F.
• Place the stuffed lobsters on a cookie sheet, and bake for 12-15 minutes or until stuffing is browned.
• To prepare lobsters: Parboil lobster for 7 minutes in salted water.
• Remove and cool.
• Place the lobster on its back and use a good size, firm knife.
• Start at the lobsters mouth and quickly slice down the middle of the body and tail.
• Use both hands to open the body and remove the stomach (located just behind the mouth parts), the green tomalley and any red roe that are in the females.
• I keep the tomalley and roe to serve on the side.
• Personal choice.
• Take knife and crack large claws before serving.

LOBSTER SCRAMBLED EGGS

Steps:

• Beat eggs and tarragon in a small bowl. Set aside.
• Sprinkle lobster pieces with cayenne pepper.
• Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.

LOBSTER PUFFS

Steps:

• Mix the lobster, celery, green onion, red pepper, cream cheese, mayonnaise, lemon juice and black pepper together until well blended.
• Cover with plastic wrap and refrigerate.
• Preheat oven to 400 degrees F.
• Boil the water and butter in a saucepan over medium heat.
• Pour in flour and stir vigorously over medium heat until mixture forms a ball.
• Remove from heat and beat an egg in until mixture is smooth.
• Repeat with remaining eggs.
• Drop by teaspoons onto an ungreased baking sheet, mounds should be about 1/2" round, space about 1 1/2" apart.
• Bake for about 30 minutes or until golden brown.
• Cool completely.
• Cut off tops and scoop out any doughy material in the center of the puff.
• Fill with lobster mixture and replace top.
• Chill until ready to serve.