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Lobster Recipes

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Recipes Featuring Lobster

  • 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
  • Boiled Lobster
    3 lobsters, 2 pounds each Boiling Water 12 peppercorns Salt
  • Deviled Lobster
    1 lobster, boiled Mustard Cayenne pepper Salt Table sauce Vinegar 1 heaping tsp butter
  • Lobster Termidor
    2 good-sized lobster Butter Cream Sauce Dry mustard, salt, Cayenne Pepper Cream Hollandaise Sauce
  • Lobster or Crab Salad
    2 cup lobster or crab meat 1 cup diced celery French dressing Lettuce Mayonnaise 1 hard-cooked egg
  • 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
  • Lobster A L'Ambassador
    2 lobster (about 2 1/4 pounds each) 2/3 cup butter and oil Shallots, minced 1 clove garlic 1/2 glass cognac 1/2 glass gin 1 glass dry white wine 2 cups cream Salt and pepper 2 tablespoons Bec
  • 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
  • Sauteed Lobster in Chafing Dish
    Lobster meat Oil or butter Chopped parsley 1 tablespoon of peeled chopped tomatoes Curry powder Cognac White wine (or their substitutes) Rice Raisins Almonds Llemon juice

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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