recipes
Lobster Linguine
ingredients:
18 oz linguine
2 Lobster (pre-cooked)
2 garlic cloves
1 1/2tsp basil
2/3 cup butter
2 lemon (juice)
salt
pepper
directions:
Finely chop the garlic and basil. Cut the lobster into bite-sized chunks.
In a large saucepan, boil the linguine in salted water over medium heat for about 7 to 10 minutes until al dente. Drain and set aside, reserving a small amount of the pasta water for later use
In a large frying pan, sauté the lobster pieces in butter over medium heat for approximately 3 to 5 minutes.
Mix the cooked pasta, a splash of the reserved pasta water, garlic, lemon juice, and basil with the sautéed lobster. Stir well to combine. Season with salt and pepper to taste. Serve on a plate and enjoy
Lobster macaroni salad
ingredients:
8 oz elbow macaroni
1 to 1 1/2 cups cooked lobster meat, about 8 to 12 oz
1 cup thinly sliced celery
3/4 to 1 cup mayonnaise, to taste
2 tsp lemon juice
1 tb chopped fresh dill
salt to taste
black pepper to taste
directions:
Boil the macaroni in salted water as per the instructions on the package. After draining, allow it to cool completely.
In a large bowl, mix the macaroni with lobster and celery. Stir in 3/4 cup of mayonnaise, lemon juice, and dill. Toss everything together until well combined. If needed, add additional mayonnaise for extra moisture.
Season with salt and freshly ground black pepper to taste.
Cover the mixture and refrigerate it until it's time to serve.
*Typically, three to four 1-pound lobsters will provide approximately 12 ounces of meat.
Lobster Rolls
ingredients:
2 lbs lobster (claw & knuckle meat)
8 new england split top rolls
1/2 c high quality salted butter
1/2 c mayo
lemon, cut in wedges
salt
pepper (optional)
Directions:
Heat a large skillet. Brush the sides of the new england split top rolls w/ the melted butter & toast rolls over moderate heat until golden brown on both sides
Add fresh lobster meat to rolls and top w/melted butter, mayo or both. add lemon, salt & pepper to taste.
Lobster artichoke dip
ingredients:
16 oz cream cheese (softened)
2 cup mayonnaise
28 oz artichoke hearts (2 14oz cans- sliced, or chopped)
2 tbsp garlic (minced)
1 1/2 cup Parmesan cheese (save 2 tbsp for top)
1/2 cup Romano cheese
2 cup lobster meat (chopped)
1 tsp smoked paprika
salt & pepper (to taste)
Directions:
Preheat your oven to 350°F (175°C).
In a mixing bowl, add cream cheese, mayo and stir until well blended
add artichoke hearts, garlic, and both types of cheese
salt & pepper to taste
Fold in lobster meat, just enough to distribute the lobster throughout the dip without breaking up the meat.
place in a small casserole dish, sprinkle smoked paprika, and bake at 350°F (175°C) for 20 - 25 minutes. The edges should bubble lightly, and the top should slightly brown
Remove from the oven and allow to cool 5 minute before serving warm
Lobster scampi
2 Lobster Tails (one 4 oz lobster tail/person)
½ Lb Pasta
1 Shallot (diced)
4 Garlic Cloves (minced)
pinch Red Crush Pepper Flakes
½ lemon (the juice and zest)
½ c White Wine (or chicken stock)
½ c Pasta Water
4 tbsp butter
3 tbsp Olive Oil
directions:
Split lobster tails lengthwise with kitchen shears, remove the meat and chop it into bite-sized pieces
Bring a large pot of salted water to a boil. Add the lobster tails and pasta- cook according to box instructions. Reserve about 1/2 cup of pasta water and set it aside
Add the olive oil and shallots to a large skillet and cook for about 1 minute over medium heat. Stir in the garlic and red crushed pepper and cook until fragrant
Add the white wine, pasta water, and 2 tbsp of butter. Cook for 5 minutes or until it starts to thicken and the wine reduces by half
Stir in the lobster meat, lemon juice, and remaining butter. Cook the lobster meat for 1 minute or until it turns white. Add the cooked pasta and garnish it with fresh parsley and lemon zest. Enjoy!