Lobster Recipes
147 Recipes Next Page >>Recipes Featuring Lobster
- 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 - Baked Lo0bster a la
Lobster: 1 live lobster (12 ounce lobster) Buttered bread crumbs Parsley garnish 1/2 lemon Stuffing: 2 cups medium white sauce 2 small shallots, chopped fine 3 ounce mushrooms, chopped fine - 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 - Baked Lobster Salad
1 2-pound lobster, cooked Butter Shallots or mushrooms French mustard 1 glass sherry wine (7 ounces) 1 cup thick cream Salt, pepper, Cayenne pepper Chopped tarragon leaves 1 cup Hollandaise s - Broiled Lobster
Lobster Chopped celery Green fat Melted butter - Lobster au Gratin
Lobster, medium sized Mushrooms, diced Cream sauce Worcestershire Sauce Cayenne pepper Salt and pepper Parmesan cheese Bread crumbs - Lobster Meat, Sherry Flavor
Lobster Paprika Salt Butter Sherry wine Cream Yolk of egg Puree of pimiento - Lobster and Asparagus Salad
3 pounds fresh asparagus Salted water Mayonnaise 2 small lobsters Finely chopped truffle Lettuce - Lobster, Deviled
2 medium-sized lobster 2 tablespoons chopped shallots 4 tablespoons butter 4 tablespoon flour 1 pint broth Salt, white and red pepper Worcestershire Sauce 2 handfuls moistened and pressed bread
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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