Lobster Recipes
147 Recipes Next Page >>Recipes Featuring Lobster
- Lobster Farci
1 cup chopped lobster meat Yolks 2 "hard boiled" eggs 1/2 tablespoon chopped parsley 1 cup White Sauce I Slight grating nutmeg 1/3 cup buttered crumbs Salt Pepper - Lobster a l"Americaine
3 live lobsters, 2 pounds each 1/4 cup olive oil Salt, Cayenne pepper 3 ounces brandy 1 carrot, chopped 1 onion,. minced 2 bay leaves 2 glasses white wine 2 cups fish stock 6 tomatoes, peeled - Lobster a la Newburg
1 boiled lobster, or 1 can lobster 2 Tbsps butter Pinch of salt Pinch of cayenne 1 wine-glass Sherry 1 cup cream 3 egg yolks - Lobster Soup
Large fresh lobster or canned lobster Cream or milk Salt Dash of cayenne pepper Egg Olive oil - Lobster Scallop
1 large lobster, boiled 2 ounces butter 1 heaping tsp flour Salt Pepper 1 cup cream 1 egg yolk Breadcrumbs - Lobster Termidor
2 good-sized lobster Butter Cream Sauce Dry mustard, salt, Cayenne Pepper Cream Hollandaise Sauce - Lobster Meat, Sherry Flavor
Lobster Paprika Salt Butter Sherry wine Cream Yolk of egg Puree of pimiento - Lobster Salad | Lobster
Lobster Celery Dressing Yolks of 3 eggs 1 cup of vinegar 1 tablespoon of butter Salt Pepper Mustard 1/2 pint of cream - Lobster Thermidor
2 live lobsters 2 shallots, chopped 4 tablespoons butter 8 mushrooms, sliced 2 ounces Sherry wine 2 cups warm cream 2 egg yolks, slightly beaten Fresh grated cheese Bread crumbs Melted butter - Lobster Stewed
Lobster 1 pint of water Blade or two of mace Whole peppers Butter 1 glass of white wine 2 spoonfuls of vinegar
About Lobster
- Lobster should be cooked in salted water to protect the flavor of the meat
- When cooking frozen lobster tails, you must begin by thawing the tails
- Lobster is a low fat seafood, containing less than a gram of fat in three ounces
- Lobster are loaded with good cholesterol (HDL)
- Lobster can survive about 15 hours in the refrigerator and about 20 hours on ice
- A lobster weighing one pound will yield 2/3 cup of meat
- Lobster is not a kosher food because it does not have scales
- Most lobster experts argue that the male and female lobsters taste the same, but some people believe that the roe (eggs) from a female adds flavor
- Some people argue that eating the tomalley of the lobster is not a good idea because any pollution the lobster may have consumed would be concentrated there
- Some scientists believe that putting your lobster in the freezer before boiling will numb them up and reduce the pain for the lobster
- When choosing a lobster from the tank, look for the most active ones as they will have more tender meat
- The largest lobster ever caught was over two feet long and weighed 37 pounds
- Tomalley - the green substance found in the back end of the lobster - is the liver and is considered by most people to be a delicacy
- Maine locals are known for steaming lobster in beer (about 7 minutes for 2 lobsters)
- The white substance surrounding your cooked lobster is actually its blood and it is absolutely safe to eat
- To pick up a live lobster, grab it on the back just above the tail and the claws will not be able to reach your hand
- Lobsters are relatively low cholesterol having less than chicken and turkey
- To make sure your lobster is fresh, check to make sure the tail curls when boiling and the tail meat is firm when extracting
- Lobster depend on salt water for survival and will not stay alive for more than a day out of water
- Lobsters are known for longevity and can reach up to 100 years of age
- It takes about 5 years for a lobster to reach edible size
- The American lobster is found in cold waters and has claws while the spiny lobster is found in warm water and does not have claws
- When Europeans arrived in America, lobsters washed ashore in high numbers and were considered the cockroach of the sea
- The lobster and scorpion are in the same family of the animal kingdom
- At one time in history, lobster was peasant food and was used for bait
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