1 1/4 lbs. Lobster, boiled
1 qt. Half and Half
1 cup of Milk
1/4 lb. Butter
1/2 tsp. Tomalley (liver)

Salt and Pepper

Crackers
Paprika
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.
 
2 Tbsp. Olive Oil
2 cloves of Garlic, minced
Meat from 2 steamed Lobsters cut
into chunks
2 Tbsp. Dark Rum
Juice of 1 Lemon
Juice of 1 Lime
4 Green Onions, chopped
1 tsp. Fresh Dill
1 tsp. Fresh Tarragon
1/2 tsp. Pepper
1/2 cup Heavy Cream
Cooked Pasta
 
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.

2 1-lb. Cooked Lobsters
1 cup Lobster Stock
4 tbsp. Clarified Butter
1 tbsp. Tomato Paste
1 med. minced Onion
1 each Bay Leaf
1 lg. minced Carrot
1 sprig fresh Thyme
1 tsp. chopped Garlic Clove
1/4 cup Brandy
1 stalk minced Celery
2 cups Heavy Cream
2 tbsp. Flour
1/4 tsp. Paprika
1/2 cup dry sherry
Salt and Pepper to taste
.
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.

Lobster Shells
1 lb. Butter
8 oz. Water
In a medium saucepan, simmer lobster shells in butter and water for 30 min. Strain through fine strainer.
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)
 
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.
 
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
 
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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