MM. RICHARDSON

Lobster Recipes

Broiled Lobster Tail

Serves 2  Ingredients:  2 Lobster Tails Butter  Lemon wedges Secure lobster tail wrapper with a rubber band. Place lobster tail in room temperature water in the sink for 30-45 minutes to defrost. Bring a large pot of water to boil and add defrosted, wrapped lobster and boil 10 minutes. Remove from wrapper, split in half(see techniques area for more detail) and place the halves on a broiler pan.  Drizzle with melted butter and lemon juice. Broil on high until lightly browned. Serve with melted butter and lemon wedges.

Buttered Lobster

A good-quality lobster deserves to be served simply, as in this recipe, so that the full flavour of the flesh can be enjoyed.

Lobsters - 2, each weighing about 700g (1½ lb), split into halves
Lemon juice
Butter - 75g (3 oz)
Fresh breadcrumbs - 4 tbsp
Brandy - 3 tbsp
Double cream - 3 tbsp
Cayenne pepper - a pinch
Cucumber twists, lemon slices and dill sprigs - to garnish

METHOD

1. Discard the stomach, the dark vein that runs through the body, and the spongy gills from each lobster. Remove the tail meat. Crack open the claws and remove the meat. Scrape the meat from the legs with a skewer.
   
2. Cut the meat into chunks, then sprinkle with lemon juice. Remove and reserve the coral, if present. Remove and reserve the soft pink flesh and liver separately.
   
3. Scrub the shells and place in a low oven to warm. Melt 25g (1 oz) of the butter in a small frying pan, add the breadcrumbs and cook until brown and crisp.
   
4. Melt the remaining butter in a saucepan, add the lobster flesh and gently stir until heated through.
   
5. Warm the brandy in a ladle, ignite with a taper and pour, still flaming, over the lobster. When the flames have subsided, transfer the lobster to the warmed shells and keep warm in a low oven.
   
6. Pound the liver and pink flesh. Stir into the cooking juices with the cream and cayenne pepper. Boil briefly, until thickened, then spoon over the lobster.
   
7. Sprinkle the fried breadcrumbs over the top. Quickly garnish with the reserved coral, if available, cucumber twists, lemon slices and dill sprigs.
   
   Getting the Meat out of a Lobster

   Cracking a whole lobster and enjoying each morsel of meat isn't so hard once you get the hang of it. All you need is a fork, cocktail fork and lobster crackers.

   1. Separate the tail piece from the body by arching the back until it cracks.

   2. Bend back and crack the flippers from the tail. Straighten the tail with one hand, and insert a fork to pull the tail meat up and out through the wide end.

   3. Twist off the claws. Break open each claw with lobster crackers and remove the lobster meat. (For the connecting joints, crack open with lobster crackers and remove the meat with a cocktail fork.)

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   KELANA LOBSTER

   
   
   
   
   

   Ingredients:

   Fried Flour Cup - 10 nos
   (made of spring roll skin)
   Fresh Lobster - 1 no about 1.5kg

   (A)

   Chopped Waterchesnut - 3OOgm
   Green Peas - 50gm

   (B)

   Ajinomoto - 3 teaspoon
   Salt - 2 teaspoon
   Pepper Powder - 1 pinch
   Chicken Egg White - 2 nos (C)

   Corn Flour (with water) - For thickening

   1. Clean lobster, chop head and separate meat from shell

   2. Dice lobster meat, add ingredients A and marinade for 2 minutes.

   3. Place lobster shell in plate and arrange Flour Cup on both sides of shell.

   4. Heat oil at 60% temperature, stir fry lobster meat and drain excess oil.

   5. Heat 2 tablespoons oil and stir fry ingredients B for 5 minutes, adding ingredients C and lobster meat.

   6. Place cooked ingredients in Flour Cup and serve.

   TIME: PREPARATION TAKES ABOUT 10 MINUTES

   COOKING TAKES ABOUT 5 MINUTES

   * THE MEAT COULD BE WRAPPED WITH LETTUCE (FRESH) BEFORE PUTTING INTO THE CUP FOR EXTRA TASTE.

   
   
   LOBSTER PINEAPPLE BOAT
   
   

   
   INGREDIENTS:
   This recipe makes 1 portion.
   1 small fresh pineapple
   1 onion, chopped medium
   1/2 of 2 different colored bell peppers, chopped medium
   4 mushrooms, quartered
   (1) 10 ounce rock lobster tail
   2 tablespoons clarified butter
   Splash Pico-pepper sauce
   1 tablespoon brandy
   1 tablespoon Grand Marnier

   Cut a small pineapple in half lengthways.
   Remove the inside meat, cutting in the shape of spears. (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish)
   Cut the onions, mushrooms, bell peppers, lobster and the  pineapple spears into cubes, about 1/2-inch in size, and set them aside.
   Sauté the onions, peppers, lobster, and mushrooms in clarified butter. Add the pineapple last so that it will not overcook and become soft.
   Season with Pico-Pepper sauce and flambé with the brandy and Grand Marnier.
   At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout.
   Place the mixture back into the shell.
   Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve.
   

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   	Lobster Newburg 6 tbsp butter 3c.cooked lobster meat cut inti bite size chunks 1tsp salt 3 egg yolks 2 cups light cream 2 tbsp flour 1/8 tsp nutmeg dash of old bay seasoning 3tbsp cooking sherry In a double boiler over medium heat, melt butter, add flour slowly stir until forms into a combined ball, add beaten yolks to cream. Sslowly addto butter and flour miture cook untilthicken,about 1/2 hr. Addlobster,nutmeg,salt,old bay seasoning and sherry. Serve over pastry shells or toast points
   Lobster Au Gratin 6 slices butter toast cut into quarter 1 tspgarlic salt 1 cup grated chedder cheese 2 eggs beaten 2 cup lobster meat 1/2 cup cream 1/2 tsp old bay seasoning Place toast pionts on the bottom of a buttered casserole dish, cover with a layer of lobster and chedder.repeat for a second layer.Combine eggs and seasons with cream and pour over the top.Bake in a preheated 350 oven until (bubbly) about 30 min.
   	Lobster Sauce 4tbsp butter 1cup lobster meat,cut fine 4tbsp flour bit of pepper 2 cups of liquid (clam juice or left over water from steamed lobster) Melt butter, add pepper and flour, stirring constantly. Add liquid,stirring constanly over medium heat until thickened and boil gently 1 minute(to cook flour) Add 1 tbsp of sherry and lobster meat,heat through. Serve over crabcakes, fish or pasta.
   	Lobster Dip 3 8 oz pkg cream cheese 1/2 cup mayonnaise 2tbsp worchestershire sauce 1tbsp minced onion,green pepper,celery dash of old bay seasoning 1/4 cup milk Beat cream cheese slowly with mayonnaise and milk until creamy,add worcestershire sauce and diced veggies. Fold in seasoning. Serve cold with veggie sticks,chips or cracker.

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   Lobster au Raspberry Court-Bouillon Recipe

   Servings: 2	Preparation Time: 0:15
   	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
   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.

   
   

   Suggested Wine: Pinot Grigio

   Serving Ideas : Serve with a green salad

   Bon Appetit,