Lobster Recipes
147 Recipes Next Page >>Recipes Featuring Lobster
- Lobster a la Newburg | 2 hard boiled eggs
2 hard boiled eggs 1/2 pint cream or milk 2 Tbsp flour 2 Tbsp butter 1 cup boiled lobster - Rissoles of Lobster
Boiled lobster meat, minced Pepper Salt Mace 3 Tbsp butter, melted Breadcrumbs 1 egg yolk, beaten - Lobster Salad | 2-3 lobsters
2-3 lobsters Salt 3 egg yolks Oil Cayenne pepper Black pepper 2-3 tsps mixed mustard 2 Tbsps sharp vinegar 2 Tbsps green fat 2-3 heads lettuce - Lobster Scallop
1 large lobster, boiled 2 ounces butter 1 heaping tsp flour Salt Pepper 1 cup cream 1 egg yolk Breadcrumbs - Lobster Croquettes | 1 cup lobster, chopped
1 cup lobster, chopped 1/4 tsp salt 1/2 tsp mustard Dash of Tabasco sauce 1/2 cup cream sauce Macaroni or lobster claw - 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 - Cream of Bean Soup with Crab or Lobster Butter
3/4 cup navy beans 1 tablespoon butter 1 tablespoon crab or lobster butter 1 1/2 quarts bouillon White pepper 3 tablespoon cream Salt - Berliner Lobster
1 fresh lobster Butter Yolks 3 eggs 1/2 pint cream 1 small glass sherry Salt and paprika - Croquettes of Lobster
Meat of 1 fine lobster well boiled 2 eggs 2 tablespoons of butter 1/2 cup of bread crumbs 1 teaspoonful of anchovy sauce. Yolks, 2 eggs boiled and rubbed to powder, then beaten into the butter 1 - 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
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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