EATING LOBSTER RECIPES

LOBSTER & CORN CHOWDER RECIPE | EATINGWELL

Lobster & Corn Chowder Recipe | EatingWell image

The trick to making this healthy lobster chowder recipe have tons of rich flavor is to start with great fish stock. (The best is often in the freezer case at the supermarket.) Then cook the lobsters in the stock to intensify its flavor. There is no flour added in this healthy soup, so it's lighter than a typical creamy chowder--plus it's gluten-free.

Provided by Kathy Gunst

Total Time 1 hours 10 minutes

Number Of Ingredients 12

Ingredients

4 cups fish stock, seafood broth or fish broth
4 cups water
2 1 1/4- to 1 1/2-pound live lobsters
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 small or 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
2 large waxy potatoes, such as Yukon Gold, peeled and cut into 1/2-inch cubes
3 large ears fresh corn, husked, or 3 cups frozen corn kernels
1 cup heavy cream or half-and-half
½ cup minced fresh chives, divided
¾ teaspoon ground pepper
½ teaspoon salt

Steps:

Bring stock (or broth) and water to a boil in a large stockpot.
Very carefully remove the rubber bands from lobsters (pay attention; they will start trying to pinch). Place the lobsters claws-side down in the pot, cover and cook for 5 minutes. Uncover, carefully flip the lobsters over, cover and cook for 5 minutes more. Remove the lobsters to a large bowl and let cool. (Reserve the stock.)
Working over a large bowl to catch the lobster juice, cut open the tails with kitchen shears. Insert a fork into a tail on an angle and pull out the meat. Crack open the claws with a lobster cracker or nutcracker and remove the meat from the claws and knuckles. (The meat will not be fully cooked.) Cut the meat into 1-inch pieces; set aside in the bowl. Remove the thin legs from the body, break in half and add to the stock.
Meanwhile, heat butter and oil in a large pot over medium-low heat. Add leeks and cook, stirring occasionally, until very soft but not browned, about 10 minutes. Add potatoes and cook for 5 minutes. Increase heat to high and add the reserved stock (with the legs) and any reserved lobster juice; bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook until the potatoes are almost tender, 10 to 12 minutes more.
If using fresh corn, cut the ends so you can stand the cob flat on a work surface. Using a large, sharp knife and standing each cob on its end in a large shallow dish, cut the kernels from the cob. Then, using the blunt side of the knife, scrape down the cob to release the corn "milk." Repeat with the remaining ears of corn.
Stir the corn kernels and corn milk (or frozen corn), reserved lobster meat and its juice, cream (or half-and-half), 1/4 cup chives, pepper and salt into the pot. Cook over medium-low heat until steaming hot and gently simmering, 5 to 6 minutes. Serve topped with the remaining 1/4 cup chives.

Nutrition Facts : Calories 423.8 calories, CarbohydrateContent 43.2 g, CholesterolContent 113.9 mg, FatContent 21.6 g, FiberContent 4.5 g, ProteinContent 17.8 g, SaturatedFatContent 11.4 g, SodiumContent 686.3 mg, SugarContent 8.9 g

BAKED LOBSTER TAILS RECIPE: HOW TO MAKE IT

Baked Lobster Tails Recipe: How to Make It image

Wondering how to cook lobster tails in the oven? Then these lobster tails are for you! Lobster tail recipes are always a rich and special entree, especially when served alongside steak. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 lobster tails (8 to 10 ounces each)
1 cup water
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper
1 tablespoon butter, melted
2 tablespoons lemon juice
Lemon wedges and additional melted butter, optional

Steps:

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. , Pour water into a 13x9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. , Bake, uncovered, at 375° until meat is firm and opaque, 20-25 minutes Serve with lemon wedges and melted butter if desired.

Nutrition Facts : Calories 120 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 405mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 21g protein. Diabetic Exchanges 3 very lean meat

More about "eating lobster recipes"

BAKED LOBSTER TAILS RECIPE: HOW TO MAKE IT

Wondering how to cook lobster tails in the oven? Then these lobster tails are for you! Lobster tail recipes are always a rich and special entree, especially when served alongside steak. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Dinner
Calories 120 calories per serving

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. , Pour water into a 13x9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. , Bake, uncovered, at 375° until meat is firm and opaque, 20-25 minutes Serve with lemon wedges and melted butter if desired.

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LOBSTER BISQUE RECIPE | EPICURIOUS

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.
From epicurious.com
Reviews 3.5

Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

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JAMIE OLIVER FISH PIE RECIPE | JAMIE OLIVER RECIPES

In the UK, we are lucky enough to have access to the most wonderful changing bounty of gorgeous fish, from cold, clean glorious waters. This dish is a total classic that celebrates them all – please vary your fish choices according to what’s available locally, and at its best. For me, this pie is particularly special made around Christmas.
From jamieoliver.com
Total Time 2 hours 20 minutes
Calories 510 calories per serving

1. Buy your lobster on the day you want to cook it. Ask your fishmonger to kill it for you, or if you’re happy doing it yourself, place the live lobster in the freezer for 30 minutes, so it’s docile.
2. When ready to cook, carefully and swiftly place the lobster in a large pan of boiling water head first, pop the lid on and cook for 8 minutes.
3. Remove, cool, and carefully halve the lobster, then remove the meat to a bowl – save the claws to decorate, if you like, or, even better, crack, pull out the meat and add it to the bowl.
4. Put all the shells back into the empty pan you cooked the lobster in and bash with a rolling pin, then pour in the milk and simmer on a low heat for 15 to 20 minutes to impart unbelievable flavour.
5. Meanwhile, peel the onion and carrot, trim the fennel, wash the leek, finely chop it all and place in a large casserole pan on a medium heat with 1 tablespoon of oil and half the butter. Cook for 15 minutes, or until soft and sticky, stirring regularly.
6. Stir in the flour, followed by the mustard and Prosecco. Let the alcohol bubble and cook away, then strain and gradually stir in the milk and simmer until you have a nice, loose, silky consistency.
7. Remove from the heat, grate in the Lancashire cheese, taste, season to perfection with sea salt and black pepper and leave to cool.
8. Peel the potatoes, cutting up any larger ones so they’re all a similar size, then cook in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through.
9. Drain in a colander and leave to steam dry, then return to the pan and mash well with the remaining butter and the grated Red Leicester. Season to perfection with sea salt and cayenne, loosening with a splash of milk, if needed.
10. Preheat the oven to 180°C/350°F/gas 4.
11. Remove any tough stalks from the greens, then finely chop and sprinkle into a baking dish (30cm x 35cm).
12. Slice all the fish into bite-sized pieces and add to the dish, halve and add the prawns (deveining, if needed), then dot the lobster meat in and around. Pour over the sauce, top with the mash, then drizzle lightly with oil and poke in your lobster claws (if using).
13. Bake for 1 hour, or until golden, bubbling and the fish is cooked through.

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JAMIE OLIVER FISH PIE RECIPE | JAMIE OLIVER RECIPES

1. Buy your lobster on the day you want to cook it. Ask your fishmonger to kill it for you, or if you’re happy doing it yourself, place the live lobster in the freezer for 30 minutes, so it’s docile.
2. When ready to cook, carefully and swiftly place the lobster in a large pan of boiling water head first, pop the lid on and cook for 8 minutes.
3. Remove, cool, and carefully halve the lobster, then remove the meat to a bowl – save the claws to decorate, if you like, or, even better, crack, pull out the meat and add it to the bowl.
4. Put all the shells back into the empty pan you cooked the lobster in and bash with a rolling pin, then pour in the milk and simmer on a low heat for 15 to 20 minutes to impart unbelievable flavour.
5. Meanwhile, peel the onion and carrot, trim the fennel, wash the leek, finely chop it all and place in a large casserole pan on a medium heat with 1 tablespoon of oil and half the butter. Cook for 15 minutes, or until soft and sticky, stirring regularly.
6. Stir in the flour, followed by the mustard and Prosecco. Let the alcohol bubble and cook away, then strain and gradually stir in the milk and simmer until you have a nice, loose, silky consistency.
7. Remove from the heat, grate in the Lancashire cheese, taste, season to perfection with sea salt and black pepper and leave to cool.
8. Peel the potatoes, cutting up any larger ones so they’re all a similar size, then cook in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through.
9. Drain in a colander and leave to steam dry, then return to the pan and mash well with the remaining butter and the grated Red Leicester. Season to perfection with sea salt and cayenne, loosening with a splash of milk, if needed.
10. Preheat the oven to 180°C/350°F/gas 4.
11. Remove any tough stalks from the greens, then finely chop and sprinkle into a baking dish (30cm x 35cm).
12. Slice all the fish into bite-sized pieces and add to the dish, halve and add the prawns (deveining, if needed), then dot the lobster meat in and around. Pour over the sauce, top with the mash, then drizzle lightly with oil and poke in your lobster claws (if using).
13. Bake for 1 hour, or until golden, bubbling and the fish is cooked through.

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LOBSTER RISOTTO RECIPE - NYT COOKING

So you cooked some lobster and that was great. You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock. This is as it should be, always. Lobster is expensive. Make its flavors last. And when you are ready, make this risotto. Heat the stock in a pot. Melt butter in a heavy saucepan next to it, add onions and cook them translucent, salt the whole and add Arborio rice, then stir to combine. Now start adding hot broth to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed. When everything is tender and creamy, add Parmesan and any leftover lobster meat you happen to have. If the answer is none, do not worry in the least. This is a rich risotto without meat, luxury eating on the cheap.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 784 per serving

Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

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