Lobster Recipes
147 Recipes Next Page >>Recipes Featuring Lobster
- Lobster (French Style)
1 onion, chopped 2 ounces butter 1 Tbsp flour 1/2 pint milk 1 tsp salt Pepper Cayenne Nutmeg Parsley, chopped Lobster meat, cut into pieces 1 egg yolk Cream Egg, beaten Breadcrumbs - Rissoles of Lobster
Boiled lobster meat, minced Pepper Salt Mace 3 Tbsp butter, melted Breadcrumbs 1 egg yolk, beaten - 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 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 - 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 - Buttered Lobster | 3 Tbsps butter
3 Tbsps butter 2 lbs lobster Lemon juice Salt Pepper - Lobster Termidor
2 good-sized lobster Butter Cream Sauce Dry mustard, salt, Cayenne Pepper Cream Hollandaise Sauce - Lobster Canapes
Bread 2 tablespoons butter 1 cup finely chopped lobster meat 1 teaspoon mustard Few drops Worcestershire Sauce Few grains cayenne 6 olives finely chopped - Lobster Patties | lobster, minced
lobster, minced 4 tablespoonfuls of French white sauce 6 drops of anchovy sauce lemon juice cayenne to taste flour puff paste 1 egg - Fricassee of Lobster and Mushrooms
2 pound lobster 1/4 cup butter 3/4 pound mushrooms Few Drops onion juice 1/4 cup flour 1 1/2 cups milk Salt Paprika 2 tablespoons Sherry Wine
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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