~ Lobster Recipes ~

Lobster Entree

Lobster au Raspberry Court-Bouillon
 
Ingredients: - Serves 2
  2 Maine Lobsters, 1 ¼ lbs. each
  ½ teaspoon Sea Salt
  2 tablespoons Raspberry Vinegar
  1 large Bay Leaf
  1 large Scallion, chopped
  2 sprigs Parsley
  ½ cup White Wine or Vermouth
  ¼ teaspoon Pepper

Instructions:
Combine all ingredients except Lobsters in a large pot of water. Bring to a hard boil and gently lower Lobsters into water. Return water to boil and cook for 10 minutes. Remove Lobsters, set on a large platter, pour 1 cup of the cooking liquid over Lobsters and let cool for 5 minutes. Twist off Lobster claws, pull off the "thumb" part and crack the claws being careful not to damage meat. Cut through the underside of the tail with a scissors or sharp knife. Remove the whole tail and cut in half lengthwise, discarding the black vein. Lift the tomalley (green colored liver) and coral (red colored eggs), if any. Mash with a fork in a small bowl, adding cooking liquid and fresh pepper to taste. Place Lobster parts on a bed of fresh lettuce with wedges of fresh lemon and tomalley mixture. Serve. The meat is so deliciously sweet, melted butter is optional.

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Lobster Salad

Lobster Salad
 
Ingredients: - Serves 6
  6 live lobster, each 1¼ pounds
  ½ teaspoon Sea Salt
  12 each new potatoes, peeled, boiled, and cut into bite-size pieces
  1 cup mayonnaise
  2 heads bibb lettuce
  ¼ cup oil-and-vinegar dressing
  3 each hard-boiled eggs, sliced
  3 medium tomatoes, quartered
  12 each black olives

Instructions:
Steam the lobsters for 20 minutes and remove the meat from the shell, keeping the shell of one of the lobsters as intact as possible. Cut the lobster into bite-size pieces. Add the potatoes and gently fold in the mayonnaise. Brush the reserved shell with vegetable oil to make it shine. Weight its tail beneath a heavy object so it stays straight.

Toss the lettuce leaves with the dressing and arrange the leaves in a strip along the center of a large serving platter. Place the lobster mixture on top of the lettuce. Nestle the reserved lobster shell on top of the lobster meat. Arrange egg slices and tomato pieces by alternating them along on side of the platter. Garnish with black olives.

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Lobster Chowder

Lobster Chowder
 
Ingredients: - Serves 4
  1 large onion, diced
  3 tablespoons butter
  4 large potatoes, diced
  1/2 cup water
  2 to 3 cups cooked lobster meat
  4 cups whole milk
  salt and pepper to taste

Instructions:
Saute onion in butter until soft.

Add potato with about 1/2 cup water. Then boil gently until tender or about 10 minutes.

Add lobster pieces and milk and heat thoroughly, but do not boil. Use part cream, if desired.