Stuffing for baked or broiled lobster

For 4 lobsters

4 C bread crumbs
1 onion chopped fine
8 tbsp. butter
ground pepper
1 large garlic clove minced
1/2 C chopped fresh parsley
tomalley and roe from lobsters
1 C freshly grated parmesan cheese

Combine all ingredients. Fill each body cavity with stuffing mixture. Bake for 8-12 minutes. Broil for 5-7 minutes. Serves four. 

Lobster Pie
4 tbsp. butter
1/3 C sherry
2 tbsp. lemon juice
3 C lobster meat, cooked and chopped

Sauce:
6 tbsp. butter
2 tbsp. flour
1-1/2 C light cream
3 egg yolks
dash of salt

Topping:
1 C cracker crumbs
1 tsp. paprika
1/2 C grated Cheddar cheese

Melt butter; add sherry, lemon juice and lobster. Heat. In a separate pan, make sauce by melting the butter, adding flour, whisking in cream. Cool enough to add egg yolks and salt. Add sauce mixture to lobster mixture. Heat until nicely thickened. Pour into buttered pie plate. Sprinkle with topping. Bake at 325 degrees 10 minutes. Serves four.

Lobster/potato salad

Make your favourite potato salad and simply add chunks of cooked lobster. How simple is that? For a “wow” reaction, serve the salad warm, mixing in hot lobster that’s been sautéed in a little butter and crushed garlic at the very last minute.

Sautéed lobster tails with rosemary and garlic

4 cooked lobster tails removed from shell
4 tbsp. butter
2 cloves minced garlic
5 sprigs fresh rosemary
salt and pepper

Melt butter. Remove leaves from one sprig of rosemary and add to butter along with garlic. Sauté for one minute. Add lobster tails, salt and pepper. Cook on low heat about 5 minutes until lobsters are hot. Turn over a couple of times while cooking. Place lobster tails on a serving platter and pour the rosemary butter over each tail. Add extra sprigs for garnish. Serves two.

Lobster and vegetable stir fry

2 tbsp. oil
1 bunch green onions, chopped
fresh ginger, 1 inch, grated
1 stalk of celery, sliced on the diagonal
1 carrot, sliced on the diagonal
2 C cooked lobster, coarsely chopped
1 zucchini, sliced in rounds
2 C bean sprouts
1/2 C fresh orange juice
1 tbsp. corn starch
1 tbsp. honey
2 tsp. Soy sauce

Put orange juice, soy sauce, honey and cornstarch together in a dish. Stir and reserve.
In a large skillet, heat oil. Add ginger, celery and carrots. Stir-fry over high heat 1 minute. Add lobster and cook another minute. Add zucchini and bean sprouts, cooking for one more minute. Add orange juice mixture and cook final minute. Vegetables should be crunchy. Serve with rice. Serves four.

Lobster Dip Supreme     

1 8ox. package cream cheese
1/2 C Miracle Whip or Mayonnaise
2 cloves crushed garlic
1 tbsp. grated onion
1 tbsp. Dijon mustard
1 tsp. sugar
dash of salt
juice of 1/2 lemon
1 C cooked lobster meat finely chopped
fresh parsley or dill for garnish

Mix and melt cream cheese with Miracle Whip or Mayo (low heat, stir often). Add everything else and mix. Stir until heated through. Add garnish. Serve warm with crackers, wedges of pita bread, or veggies. Makes about 3 cups.

Lobster Newburg (Clara Harris, from “Life, Love and Lobsters”)

4 tbsp. butter
2 C lobster meat cut in chunks
2 tbsp. flour
pinch nutmeg
pinch cayenne pepper
1 C light cream
C dry sherry or Madeira wine

Melt butter in a 1 quart sauce-pan. Add lobster meat. Sauté 2-3 minutes. Mix flour with nutmeg and red pepper. Add this mixture all at once to the lobster butter mixture. To this, add the cream. Stir to thicken. Cool. Adjust seasonings. Add sherry or Madeira wine. Stir again.

Serve with buttered toast points or in a pastry shell. (Note: Clara’s original recipe calls for three eggs yolks instead of the flour for thickening. Worth trying.) Serves two.

Exotic Lobster & White Bean Salad

2 C lobster meat cut in small pieces
1 can white beans (garbanzo or white kidney) rinsed and drained
1 can kernel corn, drained
1 medium Spanish onion, chopped
2 garlic cloves, chopped
2 ripe tomatoes chopped
1/2 C fresh cilantro, chopped
1 sweet red pepper, chopped
salad greens to line a large serving dish

Dressing:

1/2 C olive oil
4 tbsp. white wine vinegar
3 tbsp. sugar
1-1/2 tsp. Chinese 5-spice
1/2 tsp. cayenne
dash of salt

Place everything except salad greens and dressing in large bowl. Mix well. Cover with salad dressing and toss. Let marinate for an hour or so before serving. Arrange on a large platter over salad greens and serve. Great picnic item! Serves four to six.

Savory Lobster Shortcakes with Chive Biscuits (Marie Nightingale, “Your Best-loved Menus”)

Biscuits:

2 C flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 C shortening
2-3 tbsp. chopped fresh chives
2/3 C milk

Lobster filling:

2 C cooked lobster meat
1/2 C mayonnaise
1/4 C milk
1 tsp. vinegar
2 tbsp. chopped fresh chervil or tarragon

In a large bowl, sift together first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Mix in chives. Add milk and stir gently until mixture forms soft dough. Turn out onto lightly floured surface, knead a bit then pat down to 1/2 inch thickness and cut into 2-1/2 inch rounds. (You can use a cup or glass for this). Place on a greased cookie sheet in heated 400 degree oven for 12-15 minutes. As they are cooking, cut lobster into bite-sized chunks. Heat mayonnaise, stir in milk, add vinegar and stir constantly. Simmer 1 minute, add lobster and heat. Stir in chervil or tarragon just before serving. (Note: this is a condensed version of what appears in her book.) Serves two to four. 

Lemon Risotto with Lobster

6 cups chicken or vegetable stock
1/4 C olive oil
2 tbsp. butter
2 shallots, finely chopped
1-1/2 C Arborio rice
1/2 C dry white wine
about 8 oz. cooked lobster meat
2/3 C shredded basil leaves
1/4 C chopped chives
zest and juice of 2 lemons (about 2/3 cup)

Heat stock in a large saucepan over medium heat, bring to a boil, reduce to simmer.  In another saucepan heat the butter and half the oil. Add shallots and cook on medium-low for 5 minutes. Add the rice and stir until thoroughly coated. Add the wine and stir until absorbed by the rice. Add one ladle of stock. Keep stirring the rice until the stock is almost totally absorbed. Add another ladle of stock, stir until almost absorbed, and so on until the stock is used up. After 15 to 20 minutes, the rice should be creamy and cooked, but still al dente. Stir the herbs, zest and juice into the rice. Season with salt and pepper.  Divide the risotto between 6 plates and top with cooked lobster. Serves six.

Lobster Crème Brulée with Avocado and Havarti (can be appetizer, main dish or even desert!)

3/4 C 35% cream
1/4 C milk
2 egg yolks
1-1/2 tbsp. flour
ground cayenne pepper to taste
1 ripe avocado, diced
2/3 C cooked lobster meat
1 tbsp. lemon juice
1/2 tbsp. sugar

Preheat broiler. In a saucepan over low heat, heat cream and milk until steam forms. Beat egg yolks for 2 minutes, then add flour. Pour a little warm cream into egg yolk mixture, whisking constantly. Pour mixture into saucepan and cook on low, stirring with a wooden spoon, until mixture thickens. Add cheese and stir until melted. Add cayenne, and salt and pepper generously. Evenly divide avocado and lobster meat among 4 medium-size ramekins (clear glass looks best), about 3-1/2 inches in diameter, and sprinkle with lemon juice. Pour cheese mixture on top, sprinkle with sugar. To caramelize, broil about 4 minutes. Serve hot or warm. Serves four.

Seafood Pie Provençal

2 tbsp. extra-virgin olive oil
1/4 C unsalted butter
1 leek (white and pale green parts only, carefully washed and finely chopped)
1 fennel bulb cut into 1/4-inch slices
2 garlic cloves, minced
3/4 C flour, plus more for work surface
2 C fish stock
2 canned whole peeled plum tomatoes, crushed
1 lobster tail, shelled and cut into 1-inch pieces (if you are making the fish stock from scratch, use the lobster shell in it)
6 oz. large shrimp, peeled and deveined (shells can also be used in fish stock)
6 oz. scallops, tough muscles removed, halved
6 oz. striped bass filets, skinned and cut into 1-1/2-inch pieces
6 oz. halibut filet, skinned and cut into 1-1/2-inch pieces
3 tbsp fresh flat-leaf parsley, chopped
1 package (14 oz.) frozen puff pastry, thawed
1 tbsp. heavy cream
1 large egg yolk

Heat oil and butter in medium saucepan over medium-high heat. Add leek, fennel and garlic; cook, stirring, about 6 minutes. Add flour; cook, stirring 6-7 minutes. Whisk in stock, bring to a boil. Stir in tomatoes, reduce heat to medium-low. Add lobster, shrimp, scallops, bass and halibut; cook 5 minutes, Season with salt, stir in parsley; allow to cool.  Preheat oven to 400°. Roll out dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick. Cut out a small vent in centre. Transfer stew to an 8-inch square baking dish. Cover with dough, allowing excess to hang over the side of the dish. Transfer to freezer for 20 minutes. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on rimmed baking sheet 35 to 40 minutes, until crust is golden-brown and puffy. Serves four to six.

Chilled Spinach-Yogurt Soup with Lobster

1-1/2 cucumbers, peeled, seeded and cut into 1-inch pieces
14 oz. 2%-fat plain yogurt
3/4 C vegetable stock
2 green onions (white and pale green parts cut crosswise into 1/2-inch pieces; dark greens julienned for garnish)
1 tbsp. olive oil
2 garlic cloves, minced
5 oz. baby spinach
1-1/2 tbsp. red onion, finely chopped
1-1/2 tbsp. fresh lemon juice
1 pound cooked lobster meat

Stir together the cucumber, green onions, half the yogurt, 3/4 cup stock, and 1 tsp salt; season with fresh black pepper. Heat oil in a large, deep fry pan over medium heat until hot, but not smoking. Add garlic; cook 1 minute. Add spinach; cook 3 minutes. Stir yogurt into mixture. Working in batches, purée mixture in a food processor, transfer to large bowl, add remaining yogurt, red onion and lemon juice. Refrigerate, covered, 1 hour. Serve in wide, lipped bowls, with cluster of lobster in the centre; garnish with julienned green onions. Serves four.