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Delicious lobster recipes

For those of you who have been yearning for the rich flavour of these tasty crustaceans, you have the next seven months to satisfy your appetite. Here are a few tasty recipes to help you enjoy the succulent flavour of Bermuda lobsters, also known as spiny lobsters: LOBSTER PILAF 2 tablespoons butter 1 onion, chopped 1 cup raw rice 1 teaspoon salt 1 teaspoon curry powder 1 tin (14 ounces) chicken broth 1 bay leaf STIR onion and rice in melted butter until soft but not brown. Add remaining ingredients. Cover and cook for 15 minutes.

In the meantime, prepare the following: 2 tablespoons butter 1 pound mushrooms, sliced 4 tablespoons sour cream 2 tablespoons grated Parmesan cheese 11 cups cooked lobster, diced FRY mushrooms in butter. Add remaining ingredients and heat. Stir into rice when it is cooked. Serve with soy sauce.

*** LOBSTER THERMIDOR 2 medium lobsters, boiled 1 cup diced mushrooms, cooked 2 cups medium cream sauce 1 teaspoon paprika 1 cup cooking sherry 2 tablespoons butter 2 dashes Tabasco sauce 1 teaspoon salt Dash of pepper Grated cheese SPLIT the boiled lobsters in halves and remove the meat. Wash the shells well inside and then dry. Cut the meat in about 1 inch cubes.

Melt the butter in a saucepan; add lobster meat, mushrooms and paprika. Heat this mixture. Pour sherry over this and simmer until the sherry is reduced to half.

Then add the cream sauce, Tabasco sauce and salt. Boil for 1 minute. Divide the mixture into the 4 lobster shells. Sprinkle with lots of grated cheese.

Place under broiler to brown.

Recipes from What's Cooking in Bermuda.

*** GRILLED AND STEAMED LOBSTER Serves 6 3 lobsters (3 to 4 pounds each), split 2 tablespoons chopped fresh herbs, such as tarragon, chives, dill, or basil 1 stick (4 ounces) butter, melted 2 lemons, cut into wedges (optional) 2 stick (8 ounces) melted butter, for dipping (optional) PREPARING A LOBSTER FOR GRILLING: Lobsters are generally split in half lengthwise for grilling to avoid boiling inside their shell, and to gain flavour from the grill.

After you split the lobster, remove the stomach (which is found in the head area) and the intestine (a small clear or black tube running the length of the lobster), if you find it. Twist the claws and legs from the body and keep separate for steaming. the claw shell, which is softer before being cooked, should be cracked now.

Because lobster meat breaks down or spoils rapidly once the lobster is dead, they are most often split just before grilling. If you are unable to kill and split the lobsters yourself, have the market do it for you no more then four hours in advance and keep the lobsters well iced until you are ready to cook them.

PLACE the lobsters on a large tray or baking sheet. Cut off the antennae, and if the two halves have not been completely separated, use a pair of scissors to do so. Have the claws and legs ready to go into a large pot containing 1 to 2 inches of boiling water when you put the bodies on the grill.

Add the chopped herbs to the 1 stick of melted butter and use a pastry brush to coat all the interior parts of the lobster.

Place the lobster, shell side down, on a very hot grill and cover. If your grill does not have a cover, make one with aluminium foil. Put the legs and claws into the pot of boiling water, cover, and steam until the bodies on the grill are done, 10 to 15 minutes.

Try these tasty lobster recipes When done, the juices in the shell will be sizzling, the meat will be opaque and firm to the touch, and (if female) the roe, which is dark green when raw, will be red.

To serve: Lift or slide the bodies onto individual serving plates. Bring the legs and claws to the table in a large bowl, and serve with lemon wedges and melted butter, if desired.

Recipes from French Classics.

*** LOBSTER BISQUE ELEGANTE 4 frozen rock lobster tails, weighing about 8 ounces each 3 cups water 1 tablespoon Chicken Flavour Base 1 tablespoon Onion flakes 6 Coriander Seeds 1 Bay Leaf 1 tablespoon Vegetable Flakes 3 Peppercorns 5 tablespoons butter 5 tablespoons flour 1 teaspoon Bon Appetit 1 teaspoon salt 3 cups milk 1 cup light cream BRING enough water to a boil to cover lobster tails; add 1 teaspoon salt to each 1 quart of water. Drop frozen lobster tails into water and boil 11 minutes (or 3 minutes plus the weight of the largest lobster tail).

Remove meat from lobster shells and dice; set aside. Crush shells and put in saucepan. Add the 3 cups water, flavour base, onion flakes, coriander seed, bay leaf, vegetable flakes and peppercorns. Simmer 30 minutes; strain.

Melt butter; stir in flour, Bon Appetit and salt. Cook until bubbly. Remove from heat and add milk. Simmer over low heat, stirring constantly, until thickened.

Stir in lobster stock, lobster meat and cream. Do not allow it to boil. Serve piping hot. Makes 7 to 8 cups.

*** LOBSTER CANTONESE 6 rock lobster tails (6 to 8 ounces each) 3 pound lean pork, coarsely ground 2 teaspoons Instant Minced Onion 11 teaspoons salt 1 teaspoon Black Pepper 1 teaspoon Bon Appetit 3 cup thinly sliced celery 1 cup salad oil 1 cup thinly sliced water chestnuts 1 pound Chinese snow peas (fresh or frozen) 11 teaspoons Chicken Flavour Base 11 cups hot water 3 tablespoons Arrowroot 1 tablespoon soy sauce 1 cup water 2 eggs, well beaten THAW lobster, if frozen, and remove meat from shells. Cut into 1 1 -inch pieces.

Combine ground pork, onion, salt, pepper and Bon Appetit. Saute pork mixture and celery 1 minute in hot oil, stirring constantly. Add lobster, water chestnuts, snow peas, flavour base and hot water. Cover and simmer 8 minutes, stirring once.

Combine arrowroot, soy sauce and the 1 cup water. Stir into lobster mixture; cook 2 minutes. Add beaten eggs, stirring well, and cook 1 minute longer.

Serve immediately with rice. Serves 6.

*** DEVILLED LOBSTER TAILS 4 frozen rock lobster tails 1 tablespoon Instant Minced Onion 2 teaspoons Season-All 1 teaspoon White Pepper 1 teaspoon Lemon Peel 1 teaspoon dry Mustard Dash ground Red Pepper 1 cup dry bread crumbs 3 cup mayonnaise 4 tablespoons butter, melted Paprika SELECT lobster tails weighing about 6 ounces each. Boil 9 minutes in salted water (1 teaspoon salt to each quart of water). Remove from water and drain.

With scissors, cut away thin under-shell and remove meat, being careful not to break shells. Cut lobster meat into bite-size pieces.

Combine lobster with onion, Season-All, pepper, lemon peel, dry mustard, red pepper, bread crumbs, mayonnaise and 2 tablespoons of the melted butter. Mix well. Refill shells with the lobster mixture. Brush with remaining butter and sprinkle with paprika. Broil 5 to 6 inches from heat 10 minutes or until lightly browned. Serves 4.

*** SHRIMP AND LOBSTER WITH SAUCE CAVIAR 1 pound raw shrimp 4 rock lobster tails 1 cup butter 1 teaspoon Paprika 1 teaspoon Bon Appetit 1 teaspoon Onion Salt 3 tablespoons lemon juice Dash Nutmeg 9 Fennel Seeds, crushed 1 teaspoon Black Pepper Sauce Caviar COOK and clean shrimp and lobster tails; cut lobster into cubes. Thread shrimp and lobster onto skewers. Melt butter and add remaining ingredients. Brush shrimp and lobster thoroughly with this butter sauce. Broil 4 inches from heat 3 minutes.

Turn; brush again and broil until delicately browned. Serve hot with Sauce Caviar. You will need, of course, to increase the amount of shrimp or lobster if you prefer to use only one of these instead of the combination. Serves 4 to 6.

SAUCE CAVIAR: 1 cup mayonnaise 1 cup dairy sour cream 1 teaspoon dry Mustard Dash White Pepper 1 teaspoon salt 2 tablespoons lemon juice 1 teaspoon Onion Salt 2 tablespoons black caviar (giant grain) 1 tablespoon cognac COMBINE all ingredients, mixing thoroughly but gently. Let stand at least 1 hour for flavours to blend. You may make this sauce ahead of time and keep in refrigerator.

Recipes from Spices of the World Cookbook.

Lobster Fest!: It's lobster season again -- locals and visitors alike have seven months to enjoy delicious spiny lobsters harvested from Bermuda's shores.