Cyberbubba'a Lobstermainia

Tasty Lobster Recipes

Maine Lobsters that weigh between 1 1/4 and 1 1/2 pounds are at their best!

Lobster can easily be steamed, boiled, or microwaved. Served with melted butter or margarine, lemon on the side, and a good white wine or beer, you have a fast, simple and delicious gourmet meal. Or server your lobster meat cold; chilled lobster salads or sandwiches make a fine light meal or appetizer.

There are many popular recipes utilizing the unique flavor and texture of lobster meat. The following suggestions are included to enhance any upcoming celebration or just when it's time for Lobster.

The photo above is yours truly Cyberbubba picking out a lobster for a flight home from Boston, and what a beauty! Click the image for a closer look!

PLEASE REMEMBER, A LOBSTER TOUGHENS IF IT IS OVERCOOKED!

BAKED STUFFED MAINE LOBSTER

4 FRESH LOBSTERS               3 cups crushed crackers or bread crumbs
Melted butter                  1 can minced clams and liquid
2 tbsp. Worcestershire sauce   1 can clam juice
1/2 tsp. celery salt           crushed 1/4 tsp. pepper
2 tbsp. horseradish            Grated cheese(optional)
Tomalley and roe from lobsters(optional)

Combine crackers, clams and liquid. Worcestershire sauce, celery salt, pepper, 1/4 cup butter and clam juice. Hold the live lobster firmly and with a large knife cut an opening in the stomach head to tail. Split open. Remove stomach and intestinal vein: discard. Remove greenish tomalley and coral roe (if any) and add to stuffing mixture. Fill each lobster's body cavity with stuffing mixture; place shell side down on broiler pan. Brush with butter. Place in oven on top rack. Bake at 425 degrees for 20 minutes. About five minutes before the lobster is done, you may sprinkle cheese over the stuffing to melt. Lobsters can be prepared ahead of time and cooked when ready.

LOBSTER NEWBURG SUPREME

4 FRESH LOBSTERS               1 c. heavy cream
Butter                         3 egg yolks
1/4 c. brandy                  Seasonings to taste

Steam the lobsters and pick out the meat. Cut lobsters in large pieces. Cook lobster in small amount of butter for 5 minutes over low heat. Add brandy; ignite. Blend cream and egg yolks in double boiler. Cook, stirring until mixture coats spoon; add lobster and seasonings. Serve hot in toast cups, patty shells or over rice. Serves 6.

GRILLED LOBSTERS WITH CHAMPAGNE BUTTER

4 FRESH LOBSTERS               1 lemon; juiced
2 sticks butter or margarine   2 cups champagne

Place lobster shell side down. Cut body from head to tail with sharp knife, splitting open. Remove heart and intestinal vein. Melt butter in sauce pan and add lemon juice and champagne. Place split lobster shell side down on grill over med. heat approx. 5 inches from heat source. Brush well with butter mixture and cook for 8 min. Turn lobsters, cook for another 8 minutes, turn again, brush well and continue to cook until meat turns opaque. Best to cook lobsters with top of grill down. Brush with champagne sauce just before serving. The remaining sauce can be used for dipping at the table.

LOBSTER PATE

4 FRESH LOBSTERS               3 lbs soften cream cheese
1 cup sour cream               2 tbsp. each of minced
                               parsley, chives, tarragon, chervil
1/2 lemon; juice               salt and pepper to taste

Steam the lobsters and pick out the meat. Combine all ingredients in an electric blender. Mix on low speed until thoroughly combined. If mixture is too thick, add additional sour cream to reach desired texture. Mold onto a serving platter and garnish with assorted cracker and vegetable sticks. Serves 16-20.

LOBSTER MOUSSE

4 FRESH LOBSTERS
2 1/2 cups water               2 envelopes gelatin(unflavored)
1 small onion;chopped          1/2 tsp. white pepper
1/4 cup chopped green pepper   1/2 tsp. tarragon           
1/2 cup mayonnaise             1 tbsp. lemon juice
1/2 tsp. hot pepper sauce      1/2 cup heavy cream, whipped

Steam the lobsters and pick out the meat. Begin this recipe in the morning so the mousse has time to set. Place the water in a large skillet; sprinkle the gelatin over the water. Cook over low heat until the gelatin is dissolved. Add onion, white pepper and tarragon. Heat to boiling and then reduce heat to low; cover and simmer for 5 minutes. Remove lobster from liquid. Strain liquid into a 4 cup measure. Add mixture and refrigerate until thickened. Puree thickened mixture with mayonnaise, lemon juice and hot pepper sauce. Add green pepper. Fold in whipped cream. Pour into 5 cup mold and refrigerate until set. To serve, unmold on lettuce and garnish. Serves 8 as an appetizer.

LOBSTERS STEAMED IN VODKA

4 FRESH LOBSTERS               3/4 cup vodka
3/4 cup water                  1/2 tsp. dried tarragon
5 tbsp. cold butter in 5 pcs

Bring water and vodka to a rapid boil in a large kettle. Add lobsters one at a time, cover and return water to boil. Cook for 16 -18 minutes. Remove lobster with tongs and save liquid. Pour remaining liquid into sauce pan and boil down until 3/4 of a cup remains. Whisk in cold butter piece by piece. Add tarragon. Serve sauce with lobsters.

LOBSTER PRIMAVERA

4 FRESH LOBSTERS                 1 lemon; cut in half
2 quarts water                   8 oz. scallops
4 oz. smoked salmon              1/2 cup vegetable oil
1/2 cup sour cream               1/4 cup lemon juice
1/2 cup fresh, chopped dill      1 small clove garlic; crushed
1 cup diced, ripe tomatoes       2 tbsp. green onion; chopped
1 tsp. black pepper              11oz. linguine, cooked

Steam the lobsters and pick out the meat. Heat the water and lemon to boiling. Reduce the heat and add the scallops. Simmer for 1 minute. Remove and pat dry. Combine vegetable oil, sour cream, lemon juice, dill and garlic. Add scallops, smoked salmon, lobster and remaining ingredients. Toss well. Let stand covered at room temperature for 1 hour. Cook pasta. Drain and toss immediately with seafood mixture. (Ensure that the pasta is hot so that the seafood mixture does not make it cold). Serves 6.

MAINE LOBSTER STEW

4 FRESH LOBSTERS                 4 Tablespoons butter
reserve liquid from lobsters     1 pint heavy cream               
quart of milk                    salt and pepper

Steam or boil the lobsters eighteen minutes, place cooked lobsters on several platters to cool and catch the juices. After the lobsters have cooled, pick meat from lobsters. Remove green liver (tomalley) and any coral (roe) found. After all the meat is picked out, saute tomalley and roe in 1 1/2 tablespoons of butter in a heavy cooking pot. After three minutes, put more butter and some of the lobster meat into the pot. Repeat this until all the lobster meat has been sauted for five to ten minutes. Add the cream, the reserved juice, and the milk. Simmer uncovered on low heat for several hours, taking care not to boil. Salt and pepper to taste. To enhance the flavor of the lobster stew, make the day before you plan to serve.

Lobsters Delivered

Maine Lobster Direct
Russell, The Lobster Man lobsters@maine.com
Portland, Maine
Call 1-800-556-2783 to talk to Russell

Best Seafood Florida Spiny Lobster
Email: inquiry@best-seafood.com
http://best-seafood.com
Call 800-266-5620
Go to this secure order form and fax it, sent via ground mail,
or filled out online. VISA, MC, AMEX.
Fax : 305-289-0096

SPINY LOBSTERS, CALLED 'FLORIDA' LOBSTERS

They are not American lobsters -- which are called 'Maine' lobsters. If you can't tell them apart by looking at them, you could always ask their names: Homarus americanus with two big meat-filled claws and Panulirus argus with two ordinary front legs where the claws would be. The spiny lobster, lacking claws, has two long, thorny antennae which it uses as whips for fighting and defense.

Both kinds of lobsters are jointed-leg animals like their crustacean relatives the crabs and shrimps. But spiny lobsters are distinct in more ways then in name and claws. There are many species, six in the western Atlantic (P. argus being the most common), with small anatomical differences but large variations in color, ranging from dark brown to red, yellow and even blue, and mottled for camouflage.

They are found worldwide in tropical and temperate waters, most notably off Australia and South Africa, both of which are big lobster exporters.

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