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 - Deviled Lobster
1 lobster, boiled Mustard Cayenne pepper Salt Table sauce Vinegar 1 heaping tsp butter - 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 - Rissoles of Lobster
Boiled lobster meat, minced Pepper Salt Mace 3 Tbsp butter, melted Breadcrumbs 1 egg yolk, beaten - 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 and Asparagus Salad
3 pounds fresh asparagus Salted water Mayonnaise 2 small lobsters Finely chopped truffle Lettuce - Creamed Lobster | 1 cup lobster meat, cut into inch dice
1 cup lobster meat, cut into inch dice 1 Tbsp butter 1 tsp onion, grated 1 Tbsp flour 1 cup stock 1 Tbsp lemon juice 1/4 cup cream 1 egg yolk - Lobster a la Newburg | 1 whole lobster, cut up in pieces
1 whole lobster, cut up in pieces Piece of butter the size of a walnut Salt Pepper 1 egg yolk 2 ounces sherry wine For the cream sauce: 1 ounce butter, melted 2 ounces flour - Lobster a la Newburg | 2 lbs lobster
2 lbs lobster 1/4 cup butter 1/2 tsp salt 1 Tbsp sherry wine 1 Tbsp brandy 1/3 cup thin cream 2 egg yolks, slightly beaten Few grains of cayenne Nutmeg, grated - Celery Lobster
2 cups lobster meat 1 cup celery, minced 2 tablespoon butter Juice of 1 lemon 1 teaspoon flour 1/2 pint milk Yolks of 2 eggs 1 teaspoon salt 1/4 teaspoon cayenne
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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