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1
1/4 lbs. Lobster, boiled
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1
qt. Half and Half
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1
cup of Milk
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1/4
lb. Butter
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1/2
tsp. Tomalley (liver)
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Salt
and Pepper
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Crackers
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Paprika
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Cut
lobster meat into bite-size pieces. Reserve tomalley.
In a saucepan, combine half and half, milk, butter,
tomalley, salt and pepper. Bring to a simmer over
low heat; add lobster. Ladle stew into bowls. Add
crackers and sprinkle with paprika.
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2
Tbsp. Olive Oil
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2
cloves of Garlic, minced
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Meat
from 2 steamed Lobsters cut
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into
chunks
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2
Tbsp. Dark Rum
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Juice
of 1 Lemon
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Juice
of 1 Lime
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4
Green Onions, chopped
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| 1
tsp. Fresh Dill |
| 1
tsp. Fresh Tarragon |
| 1/2
tsp. Pepper |
| 1/2
cup Heavy Cream |
| Cooked
Pasta |
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| In
a large skillet, heat oil and brown garlic over high
heat. Cook for 1 minute. Stir in all ingredients except
cream and pasta. Reduce heat. Stir in cream and heat
gently serve over pasta. |
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2
1-lb. Cooked Lobsters
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1
cup Lobster Stock
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4
tbsp. Clarified Butter
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1
tbsp. Tomato Paste
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1
med. minced Onion
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1
each Bay Leaf
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1
lg. minced Carrot
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1
sprig fresh Thyme
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1
tsp. chopped Garlic Clove
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1/4
cup Brandy
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1
stalk minced Celery
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2
cups Heavy Cream
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2
tbsp. Flour
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1/4
tsp. Paprika
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| 1/2
cup dry sherry |
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Salt
and Pepper to taste
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| Remove
all meat and tomalley from lobster shell. Place in bowl
and chill. Chop lobster shells as fine as possible. Heat
a medium size sauté pan until hot and add butter.
As butter starts to smoke, add shells, reduce heat and
cook shells for 1-2 minutes tossing the shell pie fragments
frequently. Add all the minced vegetables and garlic and
cook for 5 more minutes. Slowly sprinkle in the flour
and cook for another 2-3 minutes. Transfer everything
into a 2 quart saucepan and deglaze the sauté pan
with the sherry adding everything to the saucepan. Heat
the mixture until hot then slowly add the lobster stock
until the soup thickens. Add the tomato paste, thyme,
bay leaf, and paprika. |
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Lobster
Shells
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| 1
lb. Butter |
| 8
oz. Water |
| In
a medium saucepan, simmer lobster shells in butter and
water for 30 min. Strain through fine strainer. |
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| 2
live Maine lobsters, each about 1-1/2 pounds * |
| 4
Tablespoons butter |
| 1
cup onion, finely chopped (about 1 medium) |
| 2
Tablespoons finely chopped fresh parsley |
| 1
teaspoons seafood seasoning (like Stonewall Kitchen or
Old Bay) |
| 2
Tablespoons fresh lemon juice |
| 2
cups crumbled Ritz crackers or common crackers (about
3 ounces) |
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| In
a large pot of boiling salted water, cook the Maine lobsters
for 5 minutes. Remove them from the pot to a tub of ice-water
to cool. Clean and pick the meat from the claws, knuckles
and body. Chop this lobster meat into bite-sized pieces
and set aside. Using a sharp knife, split the tails lengthwise
down the center on the shell-side of the lobsters. Keeping
the shells intact, remove the tail meat from the shell.
Remove the intestinal track from the meat, and carefully
insert the meat back into the shell. |
| To
prepare the stuffing: Melt the butter in a skillet over
medium heat. Add the onion, and sauté until soft.
Stir in the chopped parsley, seafood seasoning and lemon
juice. Remove the pan from heat and let cool. Stir in
the reserved lobster meat. Gently stir in the cracker
crumbs. Spoon the stuffing into the lobster tails and
refrigerate until ready to bake. Bake stuffed lobster
tails in a preheated 425-degree oven until the stuffing
is crisp and golden, about 15 – 20 minutes. Serve
with lemon wedges. Makes 2 servings. |
Nutritional
analysis per serving: 658 calories, 46 grams protein,
37 grams carbohydrates, 36 grams fat, 1196 mg. sodium,
2 grams fiber.
* This dish may also be prepared with frozen Maine lobster
tails. Blanch the tails and carefully remove the meat,
leaving the shell intact. Substitute 8 ounces of raw Maine
shrimp for the knuckle and claw meat. Sauté the
shrimp with the onion and finish preparing the stuffing
and the Baked Stuffed Maine Lobster Tails as directed. |
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| 2
pounds Great Eastern Mussels |
| 2
pounds steamer clams |
| 4
Maine lobsters, 1-1/14 pounders |
| 12
small red potatoes |
| 4
ears sweet corn, shucked except for innermost leaves |
| 4-8
small boiling onions |
| 2
cups water |
| 1
cup butter (2 sticks) |
| 2
lemons, cut into wedges |
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| 5
pounds Rockweed (seaweed) If unavailable, add 2 Tablespoons
salt to water and a rack to lift lobster off the bottom
of the pan. |
| Rinse
mussels in cold water. Pull black threads out of mussels
at the hinge of the shells. Rinse clams in cold water.
Parboil onions and potatoes. |
| In
a large (12" x 16") roasting pan, place a one
inch layer of seaweed. Place lobsters on top of the seaweed
and arrange corn and onions between the lobsters and the
sides of the pan. Place more seaweed over lobster and
gently add mussels and potatoes being careful to keep
the top of the Bake level. Cover with remaining seaweed
and add water to the pan. Cover tightly with lid or foil
and place on the stove or a preheated grill to cook. (If
using a grill make sure the coals are very hot.) |
| Start
timing the Bake when you first see steam. Cook covered
for 15 minutes. Serve with melted butter and lemon wedges
on the side. |
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CALL
US TODAY AND THEY'RE YOURS TOMORROW!
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Telephone
(207) 784-2646 or Toll Free: 1-800-896-2646
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