How to cook lobster tails recipes. Part Two

Red Lobster Lobsterchops
6 (4-5 ounce) North American or Maine lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1-1/4 cups Lemon-Garlic Butter Sauce (see recipe below)
1 tablespoon McCormick Season-All
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 (8-inch) metal skewers
Preheat oven or grill to 450 degrees F. Cut each lobster tail completely in half lengthwise and remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster after it is cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon.

To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off during cooking. Lightly brush the topside of each LobsterChop with the Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.)

How to cook Lobster lasagne

......The first and most important ingredient was of course, the lobster. We poached them in a court bouillon, or basically some simmering water that had been infused with onions, carrots, celery and herbs. After the lobster was cooked, we broke it down to pick out all the meat and save it for assembling the lasagne at the end. Nothing else was wasted, though.


The shell was chopped up and gently heated with olive oil, tomato paste, garlic and herbs to make an infused lobster oil. And, if you were lucky enough to get a female lobster (which I was!) you could save the coral, or roe, to add color and flavor to our handmade pasta dough.

Coral is an unappetizing dark green goo when it’s raw, but it turns whatever you add it to a much more attractive orangey pink color after cooking. Continue reading

Lobster recipe: Lobster Salad With Lemon Dressing

Lobster Salad With Lemon Dressing

Ingredients

Dressing

2 Tbsp olive oil

1 tsp prepared mustard

juice of 1 lemon

1 clove garlic, minced

2 Tbsp red wine vinegar

2 Tbsp 0 fat Greek yogurt, plain

pinch sugar

Salad

3 lobster tails, raw

6 cups lettuce, shredded

3 cups coleslaw mix

1 large cucumber, sliced

1/4 cup onion, finely diced

3 green onions, diced

3 stalks celery, diced

1 small carrot, shredded

Directions Continue reading

Lobster recipe: Angler and Lobster Pie

Ingredients for 4 Persons:
2 lobsters
200g monkfish cheeks
100g white flour
100g cream
100g butter
50g button mushrooms
50g baby spinach
8 chopped basil leaves
3 chopped sundried tomatoes
2 egg yolks
6 large red-skin potatoes
1 tablespoon of lemon juice
Salt and pepper to taste
How to cook the Lobster Pie Recipe
Cook, shell and chop the lobsters and trim the monkfish cheek (leave to one side). Using the lobster shells, make lobster stock (see separate recipe).

Lobster Mac and Cheese

Lobster recipe - Lobster & Mushroom Risotto

Ingredients

• 4 lobster tails (1-1/2 lb./675 g)
  
  Whale of a Tail 12 Colossal Tails
   Maine  lobster tails are
  more sweet and tender than any warm-water tail.
• 2 Tbsp. butter, melted, divided
• 2 Tbsp. extra virgin olive oil, divided
• 1/2 lb. (225 g) cremini mushrooms, thinly sliced
• 1 onion, finely chopped
• 1 cup Arborio rice, uncooked
• 1/3 cup dry white wine
• 4 cups 25%-less-sodium chicken broth, warmed
• 1/2 cup Kraft 100% Parmesan Shaved Cheese
• 1/4 cup chopped fresh parsley