Lobster Recipes

One Friday night in my apartment, I was feeling blue. It was Friday and I didn't have a date. Every one I know is at parties or dinner dates; here I am sitting miserably in my couch watching the new film, The Lake House. In order not to feel depressed, I changed the channel to food network and watched Wolfgang Puck's cooking show. I love food because it makes me feel good. In the cooking show, Wolfgang is making a Baked Stuffed Lobster Recipe. When I noticed that it's easy to do, I immediately went for the refrigerator to check if I had the ingredients. Upon realizing that I had all the needed ingredients, I quickly grabbed my pan and cooked the recipe.

2 lobsters (1 1/2 lbs. each)
1/2 teaspoon garlic powder
4 cups cracker crumbs (Hi Ho, Ritz, etc.)
Lobster tamale (liver)
1 1/2 cups melted butter or margarine

In making a Baked Stuffed Lobster, you have to prepare all the ingredients and tools needed in one place. First thing you have to do is chop the lobsters in the middle and throw away it's vein and stomach. Save it's liver or tamale for the stuffings. Then get a large bowl where you will mix the melted butter along with the cracker crumbs and garlic powder. The tamale that you save earlier should be added to the crumb and cracker mixture. Then, insert or stuff your lobsters with the mixture. After this, your lobsters are ready for baking. You don't need to preheat your oven before you cook this up. Just make sure that you leave the stuffed lobsters in the oven for twenty minutes at 450 degrees. Baked Stuffed Lobster is very easy to create and requires only minimal cooking. If you're alone in your house and you want to brighten up your mood, cook foods like Baked Stuffed Lobster.

I won't blame KFC for dishing in some szechuan rice meals into their menu, even if the restaurant strictly serves fast food. These chinese-sauce-infused meals are hard to resist. However, I need a strict salt check on my diet since I've been feeling rheumatic symptoms (at my age!) lately. It's also possible that my already skinny body is waking me up from the bout of salt indulgence. Whatever the case may be, I still want to cook up something Chinese. After all, they say you're not a New Yorker if you don't eat Oriental grindage! Damn, I just hate the chili, though.

2 tbsps hoisin sauce
2 tbsps chili sauce
2 tsps shao-hsing (rice wine)
1 tsp thin soy sauce
1 tsp fish sauce
1 tsp chili paste with garlic
1/2 tsp sugar
1/2 tsp MSG (optional)
1/2 tsp sesame oil
1/2 tsp hot chili oil
1/4 cup plus 1/2 tsp peanut oil
2 live lobsters each cut into 8 serving pieces Salt to taste
2 tbsps finely minced fresh ginger
1/2 cup minced scallions
3 tbsps finely minced garlic
3 dried red chilis

To get the szechuan sauce going, you need to mix the chili sauce, rice wine or shao-hsing, fish sauce, soy sauce, hoisin sauce, sugar, chili paste, garlic, a pinch of MSG (ouch!), oil of hot chili, sesame oil, and half a tsp peanut oil. Pigeonhole this sauce mixture for later serving and heat up your wok. Cook the salted lobster in the super-hot wok. This can take about 4 minutes. To drain the oil after they're cooked, lay them on platters with paper towels. Stir in the scallions, ginger, dried chilis, and garlic in the oil left in the sizzling wok and fry them for a minute. Toss in the lobster cuts. Serve this with the premixed szechuan sauce.

Another type of seafood that our family loves very much is the lobster. I remember that I cooked this recipe for the birthday party of my older brother and everyone in the family and even the guests loved it. The children who do not usually eat seafoods and prefer chicken found it yummy and delicious. Even the bowl of German Potato Salad that I prepared was left empty.







1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1/2 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

To start, put 1/4 cup chicken stock and the onion slices in a small frying pan. Then cook them over a low heat for 5 to 7 minutes. After that, melt the butter in a medium size pot over medium heat and slowly whisk in flour until a creamy mixture is created. Afterwards, gradually pour in stock and whisk constantly. Whisk it in milk, salt, onion, lobster meat, Worcestershire sauce, and cayenne pepper. Then, heat until the soup is almost boiling. Be reminded not to boil the soup as the milk will curdle when boiled.

I was in the mood for some lobster recipe a few days ago so I emailed my sister if ever she has some new recipe. I'm not quite sure how it got the name, but it doesn't matter for as long as you get to enjoy this very special dish.









4 (1 1/2 pound) lobsters, cooked
6 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon paprika
1 1/2 cups half-and-half, warmed
3 tablespoons medium sherry
1/2 cup shredded cheddar cheese
Parsley for garnish (optional)

Start by removing the lobster meat, but leave shells whole. Do not twist head from tail and leave antennae on head, then wash and drain the lobster shells. Next, place meat (roe and liver, if desired) in a large bowl, then cover the bowl and wrap shells, and refrigerate both.
About 25 minutes before serving, melt butter in a 3 quart saucepan over medium heat. Then stir in flour, salt, nutmeg, and paprika; and cook and stir for 1 minute. Stir in the half-and-half and then the sherry, then cook while stirring constantly until thickened., and add the lobster meat and cook just until heated through.
Preheat broiler, and place shells on rack in broiler pan. Fill the shells with meat/sauce mixture, and sprinkle evenly with cheese. Broil until heated through and cheese melts, then place lobsters on plate and garnish with parsley, if desired. You can make four servings of this delicious Lobster Thermidor.

Just when you thought lobsters are supposed to be red, you hear about a certain blue lobsters. Then you go on a scuba diving quest to find a blue lobster like you're in search for the Holy Grail. Although most live American lobsters are naturally colored an olive green or mottled dark greenish brown, in rare cases, lobsters come in shades of bright blue, white (albino), yellow, black, and red have been reported from time to time, and perhaps the most unusual colors are the "half-and-half" lobsters with a line straight down their backs where the two colors meet.

Lobsters turn blue because of a genetic defect causing it to produce an excessive amount of protein which wraps around a small, red carotenoid molecule known as astaxanthin. These two push together forming a blue complex known as crustacyanin which often gives the lobster shell a bright blue color. But when cooked, the lobster turns red like the others. One in a million lobsters are blue, but many do not survive because their bright blue shell brings too much attention to themselves, making them a prime target for predators. Their distinct color gives them a hard time blending in, that's why blue lobsters have adapted and changed to be more aggressive to protect themselves.

This might freak out some of you. But I'm sure all of the lobster enthusiast out there will be enthralled by this new recipe. Who would have thought lobsters can be made into cheesecakes, catering to both seafood and pastries lovers.











Just have these ready:

24 ounces of thick cream cheese
3 whole and large eggs
1 cup of cream (sour)
1 tbsp fish base
2 tbsp newly chopped dill
2 tbsp lemonade juice
3 tbsp of rich flour
1 1/2 cups of lobster
3 Tbs of whole butter
3/4 cup pretzels (crushed)
Fresh dill (for garnish purpose)

You need to preheat the oven to 350°. Cream the cream cheese and beat in eggs simultaneously. Blend together sour cream, bouillon, dill, and lemon juice, then dredge lobster in flour and blend into batter. Next, butter 9-inch springform pan, coat with pretzel crumbs, and fill with lobster and cream cheese batter.

Then place pan on a cookie sheet; bake lobster cheesecake 55 to 70 minutes, or until center is somewhat firm. Let lobster cheesecake cool slowly with oven door open and let chill in pan, then carefully remove sides of pan and unmold. Finally, garnish with fresh dill if desired.

When we say gourmet food preparation, most people will immediately think of the sophistication and opulence of the rich. The foods that will immediately be imagined included in the menu are caviar and lobsters. This is probably because of the obvious high price of these foods. Lobsters, in particular, may have higher monetary value per gram than gold in some high class restaurants. Lobsters, indeed, can be considered as a royal food. Nonetheless, some varieties of lobsters are still affordable to the masses.

American lobsters are found from Canada to Virginia. Their habitat may range from a few inches of water down to several hundred feet in depth. Although adult lobsters are capable of swimming, they are strictly bottom or benthic dwellers. In the US, the state of Maine is the main source of lobsters.

Here is a lobster recipe that you can prepare. This one is called Lobster Fricassee. This recipe is recommended by the American Diabetes Association for diabetic patients.

You will need the following ingredients:

2 cups shelled lobster meat, cut into bite-size pieces
1/4 cup low fat margarine
3/4 lb. mushrooms, sliced
1/2 tsp. onion powder
1/2 cup skim milk
1/4 cup all purpose flour
1/4 tsp. paprika
2 cups cooked rice or pasta
parsley sprigs

Saute mushrooms in margarine with onion powder for about five to six minutes. Thoroughly whisk milk and flour to avoid any lumps. Pour the mixture into the mushroom mixture. Continue cooking for three to four minutes. Add the lobster, paprika, salt and pepper. Continue cooking for five to ten minutes. Finally spread rice or pasta onto a serving platter. Put the lobster and sauce over the top. You may garnish it with parsley.

Clawed lobsters are classified under the taxonomic family Nephropidae or large marine crustaceans. Lobsters are ecologically important. They also have economic and culinary value. Clawed lobsters are different from spiny lobsters, which do not have claws. They belong to two different families. The closest genetic relatives of clawed lobsters the reef lobsters belonging to the Enoplometopus family. The typical abodes of lobsters are the rocky, sandy, or muddy bottoms of the shorelines. Lobsters are generally loners. They live as single individuals inside crevices or burrows. Generally, lobsters are scavengers. They feed on decaying animal matter. However, recent studies suggested that lobsters are also predators feeding on live fish and digging for clams and sea urchins. Lobsters are also cannibals, occasionally feeding on other lobsters.

Majority of the lobsters traded in the market come from the north-eastern coast of North America. The largest producer of lobsters is the US state of Maine. Lobsters are special gourmet food of some restaurants. Lobster cuisines are expensive but delicious. Lobsters are healthy food that are rich in amino acids, potassium and magnesium, vitamins A, B12, B6, B3 and B2, calcium, phosphorous, iron and zinc. One delicious food recipe that you can prepare using lobsters is the baked stuffed lobster. You will need 2 lobsters, 1/2 tsp garlic powder, 4 cups cracker crumbs, lobster tamale, 2 cups melted butter. Mix the butter with cracker crumbs and garlic powder. Split the lobsters in halves and remove the internal organs. Stuff the lobsters with the cracker crumb and tamale mixture. Bake for 20 minutes at 450 degrees.

Do you enjoy lobster? Then try preparing it by using your preferred recipes. Of course, the common and easy way of cooking it is through steaming. But why settle for that, if you can enjoy the seafood by using richer and tastier recipes?

Surely there are plenty of options you can choose from whether you want to cook it with or without its shell. You can try the other more complicated yet delicious recipes if you want to learn and master the art of cooking lobsters. However, there are several more simple instructions you can also follow. In fact, you can even make a nice dish out of a steamed lobster. For instance, you can add a cream or any other sauce. The important thing is that you have to be creative and at the same time focus on the rich taste. For, a nice and delicious lobster recipe always graces a meal or any other special occasion.

The beauty (or problem, if you so prefer) with seafood, particularly shellfish is that you can usually substitute one for the other, as we'll see with this recipe.

This seafood quiche is somewhat complicated to make, but rewarding to eat. You'll need a pie crust, shallots, butter, your choice of shellfish (use either shrimp if you're on a budget, or crab if you have a bit extra, or lobster if your Chase Visa credit card isn't maxed out yet), some dry white vermouth, salt and pepper, eggs, cream, cheese and tomato paste.

Line the pie crust with some crumpled wax paper and dried beans, and bake for about 11-15 minutes, then remove the wax paper and beans and bake again for some 2-3 minutes to dry out the bottom.

Melt the butter and add the shallots until they are soft but not colored. Add your seafood and stir and cook for about 2 minutes.

Add the vermouth, and boil for a minute. While you let this mix cool, beat the eggs, cream and tomato paste together and season with salt and pepper.

Mix in the seafood mix with the egg mix and season again if necessary. Pour the whole mix into the pie crust, sprinkle with cheese and bake for about half an hour or until the quiche is puffed or browned.

For this unique appetizer, you'll need two steamed lobsters, a zucchini, papaya, red pepper, tarragon leaves, basil and chives. For the vinaigrette sauce, you'll be needing lemon juice, salt, salad oil and pepper.

Slice the zucchini into long thin strips. In a saucepan, bring some salted water to a boil. Add the sliced zucchini. this should make the boiling subside for a bit. When the water boils again, remove the zucchini and place them into a bowl of ice water. drain the zucchini and place it into a large salad bowl. Add the rest of the vegetables and herbs, tossing them lightly to mix.

For the vinaigrette dressing, add the ingredients needed except for the salad oil. Whisk them thoroughly, then add the salad oil and whisk until emulsified. Pour the dressing over the vegetables and toss again to combine.

Then place the steamed lobster parts on top, and sprinkle with any remaining vinaigrette, and serve.

You decide to surprise your wife with a neat little surprise dinner, and to make it special, you decide to buy a couple of lobster tails to cook for dinner.

You head on out to the local seafood market and shop around for a bunch of cold water lobster tails. These lobster tails come from lobsters that grew in colder climates and are considered to be better overall than warm water lobster tails, which tend to go bad rather easily. You finally find a store that sells them. They're a bit more expensive than warm water tails, but you decide that it's worth it rather than throw out a bad warm water tail. you smell it first, to ensure it's freshnes. There's not a hint of an ammonia-like smell, a sure sign of freshness in many shellfish.

You then ask the fishmonger to wrap up your surprise dinner fare, and you go home happy, confident that you've got the best when it comes to lobsters.

The lobster might be a classy food today, but prior to the 20th century they were considered a poor man's food, especially in the Maritimes. In some provinces of that same area, and also in Canada, lobsters were used as farm fertilizer.

All this changed with the advent of the modern transportation industry. Now, live lobsters could be transported to urban areas, where they can be serves freshly cooked, and they soon became a luxury food, exported to Europe and Japan where they fetch very high prices.

A lobster tastes better fresh and is usually kept alive until it is time to cook them. A common method in cooking lobsters is to place a live one in a pot of boiling water, and keeping them in until thoroughly cooked.

Most of a lobster's meat is found in its tail and claws, but meat is also found in its legs and torso. A lobster can be eaten in a variety of ways, from just being served plain or in combination with other ingredients, such as steak or other seafood.

As one of the more expensive seafoods, the lobster is a special treat as a meal, and is usually reserved for special occasions. I, for one especially enjoy it when it's in the "surf and turf" platter, i. e. served in combination with steak. Yuuummmeee!