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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
  • Salmon & Lobster Salad
    Salmon Lettuce or celery, cut up 4 hard boiled eggs 2 Tbsps olive oil or 4 ounces milk or cream 4 ounces vinegar 1 Tbsp sugar 1 tsp salt 2 or more tsps mustard Pepper
  • Breaded Lobster
    1 large lobster 1 egg, beaten 1 tsp salt 2 Tbsp tomalley or lobster paste 1/6 tsp pepper Bread crumbs Fat for frying
  • Rissoles of Lobster
    Boiled lobster meat, minced Pepper Salt Mace 3 Tbsp butter, melted Breadcrumbs 1 egg yolk, beaten
  • Lobster Potted
    Lobster 2 blades of mace Little white pepper Salt Butter
  • Lobster Scallop
    1 large lobster, boiled 2 ounces butter 1 heaping tsp flour Salt Pepper 1 cup cream 1 egg yolk Breadcrumbs
  • Lobster Stewed
    Lobster 1 pint of water Blade or two of mace Whole peppers Butter 1 glass of white wine 2 spoonfuls of vinegar
  • 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
  • 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 Cream II
    1 cup chopped lobster meat 1 tablespoon butter 1 tablespoon flour 1 teaspoon salt 1/8 teaspoon paprika Few drops onion juice 2 egg yolks 1/3 cup milk 1/3 cup heavy cream White one egg, beaten

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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