American Lobster Recipes

 

Lobster Bisque Recipe

Serves 4

 

1 cup chicken broth

2 tbsp onion minced

2 tbsp butter

2 tbsp all purpose flour

2 cups heavy whipping cream

½ tsp salt

1 lb cooked lobster meat (cut up into chunks)

2 tbsp tomato puree

1 ½ tsp Worcestershire sauce

dash cayenne pepper for a little zing

 

Directions:

In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.

In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.

Gradually pour in broth, whisking constantly. Whisk in cream, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Cook on low heat.

 

 

Lobster Mac and Cheese

Serves 2

 

1 pound macaroni

1 (2 pound) lobster, split

1 small onion, diced

2 tablespoons unsalted butter

2 cups milk

1 small clove garlic, minced

1 shallot, chopped

10 black peppercorns

Kosher salt

Freshly ground black pepper

5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons cornstarch and water

2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano

3 tablespoons panko bread crumbs (Japanese)

 

Directions:

Preheat oven to 350 degrees F.

In a large pot, cook the pasta until al dente. Drain the pasta and reserve the water. Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell. In a medium sauce pan, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.

Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pan over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux. Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and browned.

 

 

 

Steamed Lobster Tails

Servings  4

 

 

1 tablespoon sea salt

4 (6 ounce) lobster tails

1/2 cup butter, melted

 

Directions:

Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.

 

Lobster Pot Pie

Serves 6

1 (3 ounce) package dry crab boil (such as Zatarain's® Crab & Shrimp Boil)

5 small lobster tails

1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)

5 tablespoons butter

1/2 cup diced onion

1/2 cup diced celery

1/3 cup all-purpose flour

1 1/2 cups chicken broth

3/4 cup milk

1 teaspoon seafood seasoning, such as Old Bay™

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

1 1/2 cups frozen mixed vegetables, thawed

1/2 cup diced potato

 

Directions:

Preheat oven to 425 degrees F (220 degrees C).

Bring water and crab boil bag to a boil in a large saucepan.

Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.

Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.

Place a pie crust into the bottom of a 9-inch pie pan and set aside.

Heat butter in a skillet over medium heat.

Cook and stir onion and celery in butter until tender, 5 to 8 minutes.

Stir flour into onion and celery mixture until vegetables are coated with flour.

Combine chicken broth and milk in a bowl.

Slowly stir broth and milk into onion, celery, and flour mixture until thickened

Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.

Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.

Pour lobster filling into the prepared pie crust.

Cover with remaining pie crust and seal by crimping the edges of the two crusts together.

Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.

Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.

Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

 

 

 

Maine Lobster Lasagna

Serves 12

 

1 (15 ounce) container ricotta cheese

2 eggs

2 cups shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 medium onion, minced

1 tablespoon minced garlic

2 tablespoons chopped fresh parsley

1 teaspoon freshly ground black pepper

2 (16 ounce) jars Alfredo pasta sauce

16 no-boil lasagna noodles

2 pounds cooked and cubed lobster meat

1 (10 ounce) package baby spinach leaves

 

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.

Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.

Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.