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Lobster Recipes

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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
  • Lobster Curry | 1 large lobster
    1 large lobster 1 blade mace 1 large cup meat stock or gravy 1 Tbsp cornstarch Milk Salt 1 small piece butter 2 tsps curry powder 4 Tbsps lemon juice
  • Curried Lobster
    2 cups of lobster dice 2 cups weak stock 1 teaspoonful minced onion. 2 teaspoon of curry powder Salt
  • Berliner Lobster
    1 fresh lobster Butter Yolks 3 eggs 1/2 pint cream 1 small glass sherry Salt and paprika
  • 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
  • Lobster Scallop
    1 large lobster, boiled 2 ounces butter 1 heaping tsp flour Salt Pepper 1 cup cream 1 egg yolk Breadcrumbs
  • Lobster a la Newburg, Chicago
    1 quart boiled, diced lobster meat 4 tablespoons butter 2 teaspoons lemon juice Salt, pepper, 1 pint thin white sauce 4 egg yolks, beaten
  • Lobster A La Newburg | 3 tablespoons butter
    3 tablespoons butter 1 can lobster 1 cup milk 1 cup sherry 1 tablespoon cornstarch 1 egg Salt and cayenne pepper
  • Lobster Chowder
    2 cups lobster meat 1/4 cup onion 1/4 cup salt pork fat 2 tbsps. butter 4 cups milk salt, cayenne, blade of mace 1 cup hot cream 2 tbsps. flour
  • Lobster Bisque
    2 cups lobster meat 2 cups boiled rice 2 cups white stock 1/2 tbsp. salt lobster coral 4 tbsps. butter 2 tbsps. flour 2 cups milk pepper, cayenne and nutmeg 2 tbsps. Madeira

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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