Recipes On Rails: New Recipes tagged with lobster

Lobster Bisque

2012-05-20 12:45:16 UTC

Ingredients:

Default
1.5 pound Lobster
5.0 tablespoon Butter
0.25 each Carrot
1.0 each Onion
0.5 each Bay Leaves
1.0 stem Thyme
2.0 sprig Parsley
3.0 tablespoon Cognac
0.33 cup Wine, White
0.5 cup Stock, Fish
0.25 cup Flour, all-purpose
3.0 pound Milk
3.0 cup Cream, Heavy

Instructions:

CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES.
Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
Add bay leaf, thyme, parsley and lobster.
Cook until lobster turns red, about 5 minutes.
Add 2 tablespoons cognac and ignite.
Add white wine and broth.
Simmer 20 minutes.
Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan.
Add flour.
Cook, stirring constantly for 2 minutes.
Add 3 cups boiling milk all at once and whisk until smooth.
Crush lobster shells and add to sauce.
Add reserve broth with vegetables and simmer, covered, 1 hour.
Strain through a sieve.
Heat to boiling and add 3 tablespoons cream.
You can add a few drops of red food coloring to give it that lovely pink color, if you wish.
Add the lobster, before serving, plus remaining cognac.

For Mother's Day, 2004, this went over very well :) I made some changes though.... First, I had a live lobster, and didn't want to cut him up raw... so... I used some Minor's fish base and water to make the stock, and added the milk and brought that to a boil. I then plunged the lobster into the boiling liquid, and cooked him there.... I then broke off the claws, arms, tail, and chopped the body and proceeded as above, reserving the liquid, and added it all after the white wine.

Also, I purchased a container of lobster meat at Costco. The lobster at Wegmans was about $20, being over 1.5 lbs at $10,95/lb. The lobster meat at Costco was about $19. This was a very expensive soup to make.... but it was loved by everyone!!!! Dad said it was an appetizer, not a soup at)

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/60

Lobster Buttter

2012-05-20 05:11:22 UTC

Ingredients:

1.0 each Onion small, diced
1.0 rib Celery diced
1.0 clove Garlic minced
1.0 each Carrot peeled, minced
1.0 teaspoon Thyme fresh, minced
1.0 teaspoon Tarragon fresh, minced
1.0 each Bay Leaves
1.5 pound Lobster
2.0 tablespoon Cognac
3.0 tablespoon Tomato Paste
2.0 pound Butter unsalted

Instructions:

Clean and prepare the first 6 ingredients.

We only need the lobster shell and legs. To prepare the lobster, you can either cook it whole and reserve the meat for another purpose, or cut it up raw. I needed raw meat to make the lobster ravioli, so I cut it up whole.

To quickly kill a lobster, place the point of the knife at the first seam behind the eyes (about an inch or more back).

Pierce the shell, straight down, and then cut forward between the eyes. Then cut the remaining body in half.

Coarsly chop up the shell. You need the proper knife for this; I'm using a Japanese style deba. Then finish chopping the shell in a food processor. The finer the shell, the better.

In a large saucepan, melt some of the butter (about two tablespoons). Add the first 7 ingredients and saute over high heat for about 3 minutes, stirring constantly. Add the lobster shells and the cognac, and stir for another 3 minutes. Lower the heat and add the butter and tomato paste. Simmer for about 3 hours. Strain, pressing on the solids. Then, strain again through a triple thickness of damp cheesecloth.

Servings: 12
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/559

Lobster Ravioli

2012-05-18 07:31:48 UTC

Ingredients:

0.5 pound scallops, sea
0.5 pound Lobster raw
2.0 each Egg
2.0 tablespoon Tomato Paste
0.5 cup Cream, Heavy
0.5 pound Lobster cooked, shredded
1.0 each Egg Whites mixed with water

Instructions:

Make a double recipe of the pasta.

While the dough rests, puree the raw lobster and raw scallops in the food processor. When smooth, add the two eggs, tomato paste, and salt and pepper to taste. Slowly add cream and process till thick.

Mix the diced/shredded lobster into the raw lobster and cream mixture.

Quarter the pasta dough, and roll it out trying to keep it wide. Place a portion of the filling every so often on the dough. Baste the dough, around each portion of filling with the egg white mixture.

Flip the dough over the filling...

Press the dough down, around the mounds of filling.

Cut each portion with a pastry cutter or pizza wheel.

Cook in gently boiling salted water till done, about 7 minutes. Serve with lobster sauce.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/560

Lobster Salad

2012-05-17 03:07:32 UTC

Ingredients:

2.0 can Lobster drained
0.5 cup Celery diced fine

Instructions:

Make the vinaigrette. Combine with the drained lobster meat and set aside to marinate for at least two hours. I did over night. Placing it in a vacuum pouch was convenient.

Drain the lobster disposing of the viniagrette. Mix with the celery and mayo. Adjust seasoning.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/617

Lobster Sauce

2012-05-20 15:09:09 UTC

Ingredients:

0.25 cup Butter, Lobster see recipe
0.25 cup Flour, all-purpose
2.0 cup Stock, Chicken
0.5 cup Cream, Heavy

Instructions:

Melt the lobster butter in a saucepan.

Add the flour and cook, stirring for a few minutes.

Regarding the stock, I had used some canned frozen lobster for the lobster ravioli recipe, so I squeezed out the juice/broth from there and reserved it. That gave me about 1 cup of stock, and I added another cup of chicken stock. You can use all chicken stock, but it won't be quite as pink, or have the same lobster flavor. If you should be fortunate to have lobster stock, feel freeze to use it. Add the stock to the butter and flour.

Stir in the cream and adjust seasonings with salt and pepper. You could spice it up with a little cayenne if you want.

Servings: 8
Prep Time: 30 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/561

Lobster Stock

2012-05-19 16:52:50 UTC

Ingredients:

4.0 pound Lobster Shells only
2.0 each Onions, Vidalia sliced
6.0 each Carrot medium
6.0 stalk Celery
1.0 each Fennel bulb, sliced
8.0 clove Garlic
3.0 each Leek cleaned and sliced
1.0 bunch Parsley
12.0 sprig Thyme
2.0 each Bay Leaves
2.0 can Tomatoes, Plumb
1.0 bottle Wine, White
20.0 each Peppercorns, black

Instructions:

Gather your ingredients

Chop the carrots, slice the fennel, onions, and leeks

Remove the gills from the lobster bodies

Break up the shells with whatever method works best for you. Try wrapping them in a towel and smashing with a rolling pin. In the picture I was jabbing them with a wooden spoon. That was a lot of work

Heat some oil in a large stock pot. Over medium heat, saute the shells till fragrant, but not browned.

Stir in veggies

and saute till the vegetables start to brown.

Deglaze with the white wine.

Stir in the tomatoes and herbs.

Fill the pot about 2/3 full with water. Bring to a boil and then reduce to a simmer for about 2 hours.

Strain through a fine sieve, pressing out all the liquids. I like to use different layers. Here you see a coarse strainer over a china hat, over a very fine nylon filter (used to clean frying oil).

I then portion into 1 cup servings, and vacuum pack before freezing.

Servings: 0
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/696