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A huge collection of all types of recipes in a user friendly format. A variety of Lobster and Oyster recipes for your Valentine's dinner.  Along with more recipes for using the leftovers - if there are any.

Lobster & Oyster Recipes Disk 150  |  (114 kb)

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BAKED STUFFED LOBSTER TAILS WITH NEWBURG SAUCE

BAKED STUFFED LOBSTER

BAKED STUFFED MAINE LOBSTER

BASIC BOILED LOBSTER

BROILED LOBSTER

BROILED OYSTERS WITH HAZELNUT PESTO

CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHATEAU POTATOES, AND BEARNAISE SAUCE

CRÊPES FILLED WITH LOBSTER NEWBURG

DELICIOUS LOBSTER SALAD

HEARTY LOBSTER STEW

LIGHT OYSTERS AND PASTA SHELLS

LOBSTER BISQUE DEWEY 

LOBSTER CANTONESE

LOBSTER CASSEROLE WITH WATER CHESTNUTS AND BACON

LOBSTER CHOWDER

LOBSTER COCKTAIL

LOBSTER QUICHE WITH BACON

LOBSTER ROLL

LOBSTER ROLL 2

LOBSTER SALAD

LOBSTER SOUFFLE WITH AMERICAINE SAUCE

LOBSTER STEW

LOBSTER THERMIDOR 1

LOBSTER THERMIDOR 2

LOVELY LOBSTER ROLL

LUNG HA FOO YUNG (LOBSTER OMELET)

"OYSTER BAR" OYSTER STEW

OYSTER BEEF WITH BROCCOLI

OYSTER CHICKEN PORRIDGE

OYSTER PIE 1

OYSTER PIE 2

OYSTER PIE PICAYUNE

OYSTER SOUP

OYSTERS CASINO

OYSTERS PALATINE

OYSTERS WITH PINK BUTTER

RED LOBSTER TARTAR SAUCE

SCALLOPED OYSTERS

SMOKED OYSTER CHEESE BALL CHARLESTON

STEAMED WHOLE LOBSTER

STEAMY SMOKED OYSTER DIP

SUMMER LOBSTER SALAD

SUPER STEAMED CLAMS

TRADITIONAL BOILED MAINE LOBSTER

TRADITIONAL MAINE LOBSTER BAKE

TROPICAL LOBSTER SALAD

 

 


BAKED STUFFED LOBSTER TAILS WITH NEWBURG SAUCE     > Back to Top <

2 cooked Lobsters

Newburg sauce
2 tablespoons of butter
flour
1/2 teaspoon paprika
1-1/4 cups of milk
1/4 cup of white wine

stuffing
8 Ritz crackers
8 Saltine crackers
2 tablespoons of melted butter
1 teaspoon Worcestershire sauce
1 tablespoon of white wine

To make your Newburg sauce, start by melting butter over low heat. Next make a roux by adding flour. Stir until blended. Add paprika, milk, and white wine. Cook on low heat, stirring constantly until the desired consistency is achieved. Preheat your oven to 350o F. Split your cooked Maine Lobster Tails down the underside of the tail. Fill the shell with Newburg sauce. Top the tails with a stuffing made by crushing crackers. Combine the crackers with melted butter, Worcestershire sauce, and white wine. Bake tails on a cookie sheet until the stuffing is golden brown, and the tails are heated through.

 

 

 

BAKED STUFFED LOBSTER     > Back to Top <

2 partially cooked or live lobsters

Stuffing
1 stick of butter
2 eggs
1 cup of Ritz cracker crumbs
2 tablespoons of grated parmesan cheese
8 ounces fresh Maine lobster meat

If you are using live lobsters, the first step is to split them for stuffing. Place the lobster on its back and use a good size, firm knife. Start at the lobsters mouth and quickly slice down the middle of the body and tail. Use both hands to open the body and remove the stomach (located just behind the mouth parts) and the tomalley (the green liver type organ that will be very obvious). Many people feel the tomalley is a delicacy and it may be added to the stuffing if you wish.

The next step is to prepare a stuffing. Start by melting butter. Beat the eggs and combine with cracker crumbs, parmesan cheese, and lobster meat. Add the melted butter to your mixture. Fill the body and tail of your lobster with the stuffing mix.

Preheat your oven to 450o F. Place the stuffed lobsters on a cookie sheet, and bake for 20 minutes. If you are starting with cooked lobsters, reduce the baking time by 1/2, or until the stuffing is golden brown.

NOTE: You can either purchase your fresh Maine lobster meat all prepared, or boil and pick your own meat to add to the stuffing mix. Remember it takes approximately six pounds of whole lobsters to yield one pound of fresh Maine lobster meat.

 

 

 

BAKED STUFFED MAINE LOBSTER     > Back to Top <

2 live lobsters, about 1 to 1-1/2 pounds each
6 ounces (about 1 cup) Ritz cracker crumbs
2 tablespoons Parmesan cheese, grated
1 stick butter, melted
2 ounce scallops
4 ounces shrimp
6 ounces haddock

Preheat oven to 450o F.

Split live lobsters with a sharp, pointed knife from head to tail. Open flat and remove intestinal vein, stomach, and tomalley. If desired, save tomalley to add to stuffing. Crack claws, remove meat, and cut into pieces.

Moisten crumbs with butter and egg. Then add Parmesan cheese, tomalley and fresh raw seafood. Spread stuffing mixture generously in cavity, and split tail.

Place on cookie sheet and bake for 20 minutes.

 

 

 

BASIC BOILED LOBSTER     > Back to Top <

2-4 Live Lobsters
1 cup of white wine
1 LARGE pot of water (Large enough to submerge lobsters)

Bring the water, with the wine added, to a full boil. Drop the lobsters in the water, head first. Once the water comes to a boil again, cook the lobsters for 10 minutes.

NOTE: If the lobsters are under 2 pounds each, boil them for 7-8 minutes.

Serve with melted butter.

 

 

 

BROILED LOBSTER     > Back to Top <

1 small (1-pound) live lobster per serving
butter or margarine, melted
lemon wedges, for garnish
parsley sprigs, for garnish (optional)

Place the lobster on it's back. Holding the head, insert the point of a sharp knife just under the mouth and quickly bring the knife down the body. With both hands, crack the body of the lobster open, splitting it in half. Remove the dark vein from the tail. Leave the light green tomalley and the dark roe.

With a hammer or a lobster cracker, crack the large portion of each large claw. Place the lobster, cut side up, on a rack in a broiling pan. Brush meat with melted butter. Broil 7 to 9 inches from the heat source. Do not turn it over. Brush occasionally with melted butter during cooking. Lobster is cooked when the shell is red, about 8 to 15 minutes.

Place on a plate and garnish with lemon wedges and parsley. Serve with more butter.

 

 

 

BROILED OYSTERS WITH HAZELNUT PESTO     > Back to Top <

1-1/2 cups (packed) fresh basil leaves
3/4 cup hazelnuts, toasted, husked (about 5 ounces)
1/4 cup plain dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup water
1 tablespoon fresh lemon juice
2 garlic cloves, peeled
1/2 cup (1 stick) butter, room temperature

30 fresh oysters, shucked, shells reserved

Combine basil, hazelnuts, breadcrumbs, cheese, 1/4 cup water, lemon juice and garlic in processor. Blend until mixture is finely chopped. Add butter and process until smooth paste forms. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Preheat broiler. Arrange oysters in half shells on 2 large baking sheets. Top each oyster with 1-1/2 teaspoons pesto. Working in batches, broil until pesto begins to brown, about 1-1/2 minutes. Place 3 oysters on each plate and serve. Serves 10.

 

 

 

CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHATEAU POTATOES, AND BEARNAISE SAUCE     > Back to Top <

For Chateau Potatoes:
1 pound russet potatoes, peeled
2 tablespoons butter
2 teaspoons minced parsley

For Béarnaise Sauce:
2 tablespoons white wine vinegar
1 tablespoon dry white wine
1 tablespoon minced shallots
1 tablespoon minced tarragon
3 black peppercorns, cracked
2 egg yolks
1/2 teaspoon freshly squeezed lemon juice
1/2 cup melted butter
1/2 teaspoon minced chervil

For Chateaubriand:
1 pound center-cut beef tenderloin, prime or choice grade, side muscle removed
2 tablespoons olive oil
2 garlic cloves, mashed to a paste

For Lobster:
2 frozen lobster tails, about 8 ounces each, thawed
2 tablespoons butter, softened
2 garlic cloves, mashed to a paste

To prepare potatoes:
Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long. Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly). Melt the butter over medium-low heat in a large nonstick sauté pan. Add the potatoes and sauté for about 15 minutes, or until light golden brown and cooked through. Season with salt and pepper to taste, and toss with the parsley. Keep warm.

To prepare béarnaise sauce:
Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm. Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream. Add the butter and whisk until the sauce thickens again. Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary. Keep warm, and just before serving, stir in the remaining tarragon and the chervil.

To prepare chateaubriand:
Preheat the broiler. Season the steak with salt and pepper, and place in a shallow bowl. Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak. Heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat. Sear the steak on all sides for about 4 minutes, or until browned. Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium. Remove from the broiler and let rest about 5 minutes before cutting

For the lobster:
Remove the shell from the lobster tail meat and season the lobster with salt and pepper. Combine the butter and garlic and spread on the lobster meat. Place the lobster on a broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or until the lobster is just cooked through.

To serve:
Spoon about 2 tablespoons of béarnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle. Cut the Chateaubriand in half and place it cut side down onto the béarnaise sauce. Place the lobster beside the Chateaubriand so that it curls around the steak. Arrange the potatoes on the other side of the steak. Spoon more béarnaise sauce over the steak and along the length of the lobster. Drizzle extra béarnaise around the edge of the plate, if desired.

Chateaubriand steak is cut from the center of the tenderloin. It is usually cut to about 1-1/4 pounds, but we suggest a smaller cut, since we are including lobster tails for our special occasion menu. If possible, ask for 12 ounces to 1 pounds of center-cut tenderloin. Tarragon vinegar can be substituted for the fresh tarragon in the béarnaise sauce.

 

 

 

CRÊPES FILLED WITH LOBSTER NEWBURG     > Back to Top <

1 cup cooked lobster meat, cut into bite-sized cubes
3 tablespoons butter
2 tablespoons shallots, finely chopped
1 tablespoon paprika
1 tablespoon flour
1 cup milk
1/2 cup heavy cream
salt to taste, if desired
freshly ground black pepper
1 tablespoon Madeira wine
1 egg yolk
pinch of cayenne pepper
8 crêpes

Melt 2 tablespoons of the butter in a saucepan and add the shallots and paprika. Cook briefly, stirring. Sprinkle with flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add the cream and any liquid that accumulated from cutting up the lobster. Add salt and pepper to taste. Add the Madeira and egg yolk, stirring rapidly with the whisk. Stir in the cayenne pepper.

Melt the remaining tablespoon of butter and add the cubed lobster, shaking the skillet and stirring just until the lobster pieces are heated through.

Put the cream and egg sauce through a strainer. Pour half of the sauce over the lobster pieces and stir to blend. Use equal, small portions of the sauce with lobster pieces to fill each of 8 crêpes. About 2 tablespoons of filling will suffice for each crêpe. Fold the crêpe over. Spoon the remaining sauce without the lobster meat over the filled crêpes.

Basic Crêpes (makes 5 to 6)
1/2 cup flour
salt, if desired
1/2 cup plus 2 tablespoons milk
2 tablespoons butter

Put the egg, flour, and salt into a mixing bowl and start beating and blending with a wire whisk. Add the milk, stirring.

Melt 1 tablespoon of the butter in a 7- or 8-inch pan. When it is melted, pour the butter into the crêpe batter.

Line a mixing bowl with a sieve and pour the batter into the sieve. Strain the batter, pushing any solids through with a rubber spatula.

Melt the remaining tablespoon of butter and use this to brush the pan each time, or as necessary, before making a crêpe.

Brush the pan lightly and place it on the stove. When the pan is hot but not burning, add 2 tablespoons of the batter and swirl it around neatly to completely cover the bottom of the pan. Cook over moderately high heat for 30 to 40 seconds, or until lightly browned on the bottom. Turn the crêpe and cook the second side for about 15 seconds. Turn the crêpe out onto a sheet of waxed paper.

 

 

 

DELICIOUS LOBSTER SALAD     > Back to Top <

Start with 3-4 ounce fresh Maine Lobster Meat per person. Mix in a small amount of lite mayonnaise. Place on a bed of mixed romaine and iceberg lettuce. If you are really adventurous, add shrimp, crabmeat, or both. Tomatoes, celery or other fresh vegetables make a nice addition.

 

 

 

HEARTY LOBSTER STEW     > Back to Top <

Start with 4-5 ounce per person of fresh Maine lobster meat. Sauté the meat with 1/2 stick of butter per person, on medium heat, stirring occasionally to prevent burning. Add sautéed meat to one cup whole milk per person (you may substitute half and half if you prefer a heartier base). Simmer over low heat for 30 minutes - do not allow it to boil. Add salt and pepper to taste, then cool and refrigerate. Lobster stew always tastes better if it is allowed to set overnight. Serve the next day, piping hot. Top with paprika and a few parsley flakes for decoration.

As an alternative, some people prefer to add scallions and flour to thicken the stew.

 

 

LIGHT OYSTERS AND PASTA SHELLS     > Back to Top <

Vegetable cooking spray, butter flavored
1 tablespoon margarine, reduced calorie
1-1/2 cups fresh mushrooms, chopped
1/4 cup green onions, chopped
10 ounces fresh oysters, drained
1/2 cup low sodium chicken broth
2 tablespoons dry white wine
2 teaspoons chopped fresh oregano
1/4 teaspoon hot sauce
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
8 ounces pasta shells, uncooked
2/3 cup grated fresh Parmesan cheese

Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 1 minute. Add oysters, and saute 2 minutes. Add chicken broth, wine, oregano, and hot sauce; cook 2 minutes. Add parsley and lemon juice; stir well. Remove from heat and keep warm.

Cook pasta according to package directions, omitting salt and fat, drain. Place pasta in a serving bowl, and add oyster mixture; toss gently. Sprinkle with cheese. Serve immediately. Yield: 5 servings.

Per Serving: 294 Calories; 8g Fat (24.1% calories from fat); 16g Protein; 39g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 410mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

 

 

 

LOBSTER BISQUE DEWEY     > Back to Top <

4 Ounces Maine Lobster meat
2 Tablespoons butter
1 Tablespoon flour
A Dash of sherry (optional)
Paprika
1/2 Cup cream
1/2 Cup light cream
1/4 Teaspoon salt
A Dash cayenne pepper

In a saucepan, melt butter. Add Maine Lobster meat and cook over moderate heat for 3 minutes, stirring constantly so Lobster won't burn. Stir in flour. Add cream, light cream, salt, and cayenne pepper. Cook, stirring constantly, until soup is slightly thickened and very hot. Divide into bouillon cups and sprinkle with paprika. A dash of sherry may be added.

 

 

 

LOBSTER CANTONESE     > Back to Top <

1-1/2 pounds Raw Lobster tails
3 Tablespoons salad oil
2 Tablespoons fermented salted black beans, rinsed, drained, and finely chopped
2 Cloves garlic, finely chopped
1 teaspoon minced, fresh ginger
1/4 pound Boneless pork (shoulder or butt), trimmed of excess fat, and finely chopped or ground
1 Green onion (including top), thinly sliced
1 egg, lightly beaten
Extra Ingredients for Cooking Sauce:
1 Tablespoon corn starch
1 Tablespoon soy sauce
1 Tablespoon dry sherry
1/2 cup regular strength chicken broth
A dash of white pepper
Preparation:

Combine ingredients for Cooking Sauce, stir together and set aside. Place a wok over high heat; when wok is hot, add oil. When oil begins to heat, add black beans, garlic, and ginger; stir once. Then add pork and stir-fry until no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test -- 3 to 4 minutes). Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds).

This recipe enhances other shellfish, too! Try it with crab, scallops, or shrimp.

 

 

 

LOBSTER CASSEROLE WITH WATER CHESTNUTS AND BACON     > Back to Top <

1 to 2 cups cooked lobster meat
1/4 cup onion, finely chopped
1 green pepper, finely chopped
6 to 8 fresh mushrooms, sliced
1 can water chestnuts, sliced
1/2 cup sherry
1 egg yolk
1/2 cup all-purpose cream
1 teaspoon dry mustard
1 cup mayonnaise
1 cup cheddar cheese, grated
2 to 3 slices bacon, cooked and crumbled

Preheat oven to 350o F.
Place lobster meat, onion, pepper, mushrooms, water chestnuts, and sherry in a frying pan. Bring to a boil and cook until vegetables are just tender. Spoon mixture into casserole.

Combine egg yolk and cream in a saucepan and cook slightly. Then cool, add mustard and mayonnaise. Combine with casserole mixture.

Top with grated cheese. Bake for 15 to 20 minutes. Remove from oven and sprinkle with crumbled bacon.

 

 

 

LOBSTER CHOWDER     > Back to Top <

1 large onion, diced
3 tablespoons butter
4 large potatoes, diced
1/2 cup water
2 to 3 cups cooked lobster meat
4 cups whole milk
salt and pepper to taste

Sauté onion in butter until soft.

Add potato with about 1/2 cup water. Then boil gently until tender or about 10 minutes. Add lobster pieces and milk and heat thoroughly, but do not boil. Use part cream, if desired.

Serve with hot rolls and green salad.

 

 

 

LOBSTER COCKTAIL     > Back to Top <

For each cocktail, allow:

1/4 cup lobster meat, cut in pieces
2 tablespoons tomato catsup
2 tablespoons sherry
1 tablespoon lemon juice
4 drops Worcestershire sauce
salt to taste
chives, chopped

Mix well and chill. Serve in cocktail glasses, sprinkled with chopped chives.

 

 

 

LOBSTER QUICHE WITH BACON     > Back to Top <

one 9-inch pie crust, unbaked
4 slices bacon
1-1/2 to 2 cups lobster meat
1/4 cup scallions, sliced
1 cup Swiss cheese, shredded
3 eggs
1/2 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon pepper
dash of nutmeg

Preheat oven to 375o F.

Line a quiche or pie pan with pie crust. Cook bacon until crisp and set aside. Layer half of the lobster meat, scallions, and Swiss cheese in pie crust. Repeat process for remaining half. Beat eggs and then add milk, cream, salt, pepper, and nutmeg. Pour over lobster mixture.

Crumble bacon into small pieces on top. Bake for 25 minutes until filling is set.

 

 

 

LOBSTER ROLL     > Back to Top <

1/4 cup of finely diced celery
2 tablespoons of mayonnaise
2 cups of cooked lobster meat (cut up and chilled)

Mix the lobster meat with the celery and mayonnaise. After thoroughly mixing, place in the refrigerator until ready to eat. Toast bread, rolls, or whatever you prefer (top with butter or margarine) Spread the lobster mixture on top of the bread or rolls

 

 

 

LOBSTER SALAD     > Back to Top <

Cut lobster meat into small chunks. Chop celery (medium to fine) (about 1/3rd of the amount of the lobster meat). Add mayonnaise (enough to make the mixture moist). Add a few pinches of salt. Add a few pinches of pepper (large pinches). Let it stand for an hour or so and serve

 

 

 

LOBSTER SOUFFLE WITH AMERICAINE SAUCE     > Back to Top <

PUFF PASTE
1 cup Water
1/4 pound Butter
1/4 pound All-purpose flour
7 ounces Whole eggs

AMERICAINE SAUCE
The shells of one lobster (cut into small pieces)
5 tablespoons Butter
1/2 cup Carrots, diced
1/2 cup Leeks, diced
1/2 cup Celery, diced
1/2 cup Onion, diced
1/2 teaspoon Garlic, chopped
6 tablespoons Flour
1 cup Brandy
2 cup White wine
3 tablespoons Tomato paste
1 quart Fish stock
1 teaspoon Thyme
1 Bay leaf
1/2 tablespoon Tarragon
Salt to taste
Pepper to taste

LOBSTER SOUFFLE
4 ounces Pureed lobster meat
1 pound Puff paste
2 ounces Liquid sherry
1 tablespoon Salt
1 Dash cayenne pepper
4 tablespoons Butter, melted
1/2 cup Fine bread crumbs
4 Egg whites
1 Pinch of cream of tartar
1 cup Americaine sauce

PUFF PASTE: Bring the water and butter to a boil. Sprinkle in the flour and mix well with a wooden spoon. Mix until smooth over a low flame. Cool 5 minutes. Add eggs, one at a time, allow one minute in between each, stirring constantly. When all eggs have been added, mix for 5 more minutes.

AMERICAINE SAUCE: In a sauce pan, sauté the shells in butter until the butter turns a reddish-brown. Add the vegetables and sauté until soft. Add the garlic and sauté 1 more minute. Stir in the flour. Place all other ingredients into the shells and vegetables and simmer for 1 hour. Strain through a fine sieve. Season with salt and pepper and reserve.

LOBSTER SOUFFLE: Preheat oven to 450o F. Combine the lobster puree, puff paste, sherry, salt and cayenne pepper. Mix until smooth. In 4 8-ounce soufflé cups, put the melted butter and coat the whole interior. Put in the bread crumbs and coat well. Whip the egg whites in a bowl with the cream of tartar until they hold soft peaks. Fold in the lobster mixture and combine well, but do not beat. Pour into soufflé cups and place in oven. Bake for 10-15 minutes and serve with Americaine sauce.

 

 

 

LOBSTER STEW     > Back to Top <

1/4 cup butter
Meat from 1 or 2 Fresh Nova Scotia Hardshell Lobster

In a large saucepan, heat butter until foamy. Add lobster meat and cook until pink. Remove meat from pan and set aside.

1 onion, finely chopped
2 cups boiling water
1 teaspoon salt
2 cups milk
1/4 teaspoon Pepper
2 cups chopped raw potatoes
1/2 teaspoon salt

Add onions to remaining butter in pan and cook until transparent. Stir in water, 1 teaspoon salt and potatoes. Bring to a boil, cover and simmer for about 5 minutes or until potatoes are tender. Stir in lobster, milk, 1/2 teaspoon salt and pepper. Heat thoroughly, but do not boil. Pour into individual serving bowls.

 

 

 

LOBSTER THERMIDOR 1     > Back to Top <

4 (1-1/2 pound) lobsters, cooked
6 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon paprika
1-1/2 cups half and half
3 tablespoons medium sherry
1/2 cup shredded Cheddar cheese
parsley for garnish

Remove lobster meat, but leave shells whole. Do not twist head from tail and leave antennae on head. Wash and drain lobster shells. Place meat, roe and liver in a large bowl. Cover bowl and wrap shells, refrigerate both. About 25 minutes before serving, in 3 quart saucepan over medium heat, in butter, blend flour, salt, nutmeg and paprika. Stir in half and half and sherry. cook stirring, until thickened. Add meat, cook just until heated. Stirring occasionally. Preheat broiler. Place shells on rack in broiling pan. Fill with mixture. sprinkle with cheese. Broil until mixture is hot. Place lobsters on plate. Garnish with parsley. (serves 4)

 

 

 

LOBSTER THERMIDOR 2     > Back to Top <

Lobster:
4 (6- to 8-ounce) frozen rock lobster tails, boiled according to package directions and drained
3 tablespoons minced green onions (white parts only)
2 tablespoons butter or margarine
1/3 cup dry white wine
1 teaspoon dry mustard

Mornay sauce:
6 tablespoons butter (not margarine; 3/4stick; divided)
1/4 cup all-purpose flour
2-1/2 cups milk or 1-1/4 cups each milk and chicken broth, fish stock or vegetable cooking water
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons minced onion
1 small sprig fresh thyme or a pinch of dried thyme
1/4 bay leaf
Pinch ground nutmeg
1/4 cup plus 4 teaspoons grated parmesan cheese (divided)
1/4 cup grated gruyere cheese

To make lobster: Preheat broiler. Remove lobster meat from shells, cut in 1/2-inch chunks, and set aside; reserve shells.

Stir-fry green onions in butter in a small saucepan over medium heat for 2 to 3 minutes, until soft. Add wine and boil, uncovered, until reduced to1/4 cup. Blend in mustard.

To make Mornay sauce: Melt 3 tablespoons butter in the top of a double boiler directly over a burner set on medium heat. Blend in flour, slowly add milk and cook, stirring, until thickened. Mix in salt and pepper. Set pan into bottom of double boiler filled with simmering water.

In saucepan, stir-fry onion on medium heat in 1 tablespoon butter 3 to 5 minutes until translucent. Add to sauce, along with thyme, bay leaf and nutmeg. Cover and cook 1 hour over simmering water, beating occasionally with a whisk and scraping bottom and sides of pan with a rubber spatula.

Be careful when removing lid not to let water condensed there to drop into sauce.

Add1/4 cup parmesan and gruyere; heat and stir until melted. Remove from heat, beat in remaining 2 tablespoons butter, 1 teaspoon at a time.

Preheat broiler.

Mix a little hot sauce into lobster meat, just enough to bind. Place lobster shells in a shallow baking pan. Fill with lobster mixture, then cover with remaining Mornay sauce. Sprinkle each lobster with 1 teaspoon grated parmesan cheese.

Broil 4 to 5 inches from heat for 3 to 4 minutes, until browned and bubbly.

 

 

 

LOVELY LOBSTER ROLL     > Back to Top <

Start with 2-3 ounce fresh Maine Lobster Meat per roll. Cut the meat into bite size pieces. Mix the meat with your desired amount of real mayonnaise. Michael likes his lobster meat served in a warm hot dog roll. Butter both sides of the roll and grill in a frying pan until golden brown. Add a bed of crisp lettuce, and the Lobster Meat. Sprinkle some paprika on top.

 

 

 

LUNG HA FOO YUNG (LOBSTER OMELET)     > Back to Top <

3/4 Cup boiled Maine Lobster meat, shredded
1/4 Cup bamboo shoots, sliced thin
1/4 Cup water chestnuts, sliced thin
3 scallions, chopped fine
1/4 Cup canned mushrooms, sliced thin
1 Teaspoon salt
1/4 Teaspoon white pepper
Monosodium Glutamate
6 eggs
1/2 Cup peanut oil
1/2 Cup water
2 Tablespoons corn starch
1 Tablespoon soy sauce
Preparation:

Mix Maine Lobster meat, bamboo shoots, water chestnuts, scallions, mushrooms, white pepper, and 1/2 Teaspoon monosodium glutamate together. Beat 6 eggs well. Mix eggs thoroughly into Lobster/vegetable mixture. In a heavy skillet, heat peanut oil. When oil is quite hot, take one ladle full of Lobster/vegetable/egg mixture and pour into oil. Flatten it into a cake about 6 or 7 inches across. When it is slightly brown on the bottom, flip and brown the other side. Remove and keep warm. Repeat this procedure 3 times, or until all the mixture has been used. In a saucepan, mix corn starch with a small amount of water to make a smooth paste. Gradually add the remainder of the water, soy sauce, and a pinch of monosodium glutamate. Stir over medium heat until sauce thickens. Pour a ribbon of sauce down the center of each foo yung pattie and serve hot.

 

 

 

LOBSTER ROLL 2     > Back to Top <

2 cups cooked lobster meat, cut up and chilled
2 tablespoons mayonnaise
1/4 cup celery, finely diced

Blend lobster meat with mayonnaise and add celery. Mix well and let stand in refrigerator until ready to use. Split and toast four hamburger or hot dog rolls and spread with melted butter. Rolls may also be buttered on the outside and grilled in the frying pan. Fill rolls with lobster mixture and serve.

 

 

 

"OYSTER BAR" OYSTER STEW     > Back to Top <

1/4 cup Butter
1-1/2 dozen medium size oysters
1 cup clam broth with liquid (bottled)
1 pint milk
1 pint cream
2 teaspoons Worcestershire Sauce
Salt, pepper and cayenne to taste
Paprika

Melt butter in top part of double boiler. Add oysters and cook over boiling water until edges curl. Add rest of ingredients except paprika. Heat (DO NOT BOIL) over boiling water. Sprinkle each serving with paprika. Serve with chowder crackers.

 

 

 

OYSTER BEEF WITH BROCCOLI     > Back to Top <

Meat marinade:
1/2 flank steak, cut lengthwise down the middle and sliced into thin strips across the grain (about 3/4 pound)
1/2 teaspoon salt
2 tablespoons tapioca flour (found in Asian markets and some supermarkets)
1 teaspoon garlic powder
1 teaspoon ground ginger
1-1/2 teaspoons granulated sugar (divided)
1 tablespoon sherry
1 tablespoon light soy sauce
1 teaspoon oyster sauce (see note)
Dash sesame oil
4 tablespoons vegetable oil (divided)

Gravy:
1 tablespoon soy sauce
1 teaspoon plus 1 tablespoon oyster sauce (divided)
1/2 teaspoon granulated sugar
1 tablespoon cornstarch
3/4 cup water
4 cups broccoli cut into bite-size pieces (or substitute any vegetable or combination of vegetables)
White rice (for serving)

To make meat: Mix steak pieces with salt and tapioca flour. Then add garlic powder, ginger, 1 teaspoon sugar and mix; add sherry. Add light soy sauce and oyster sauce and mix well. Add dash of sesame oil and 1 tablespoon oil. Let meat marinate briefly while preparing gravy and broccoli.

To make gravy: Mix soy sauce, 1 tablespoon oyster sauce,1/2teaspoon sugar, cornstarch and water in a small bowl. Set aside.

Heat 2 tablespoons oil in a frying pan or wok over high heat and stir-fry broccoli for 2 to 3 minutes to crisp-tender stage. Add a little water, if needed, to prevent sticking. Remove from pan. (Or boil broccoli in boiling water until just soft and drain water.) Using the same pan, add 1 tablespoon oil and meat and stir-fry over high heat, stirring. While meat is still a little pink, add broccoli and the gravy mixture. Cook, stirring, until thickened and translucent. Makes 4 servings

Serve with white rice.

 

 

 

OYSTER CHICKEN PORRIDGE     > Back to Top <

150 grams rice, washed and soaked for 1 hour
1 chicken breast
75 grams small dried oysters, washed and soaked until soft
1 liter chicken stock

Seasoning
1 teaspoon salt
1 teaspoon sugar
1 tablespoons garlic oil
1 teaspoon sesame oil

Garnishing
1 century egg, cut into eight slices
Chopped spring onions
Chopped red chilies
Garlic crisps

Bring 1-1/2 liters water to a boil. Add chicken breast and cook for 10 to 15 minutes. Remove chicken and reserve the stock. Shred chicken meat.

Place chicken stock, rice and oysters in a double boiler pot and double boil until rice is puffed up and cooked. Add seasoning.

Dish out porridge and serve with shredded chicken meat and garnishing.

 

 

 

OYSTER PIE 1     > Back to Top <

1/4 pounds saltine crackers; finely crumbled
2 pint standard oysters; reserve liquid
1-1/2 teaspoon old bay seasonings
1/2 teaspoon pepper
1-2/3 cup evaporated skim milk
1/2 cup water/oyster liquid
2 tablespoon onion; finely chopped
1 can green chilies (small can); drained
1 teaspoon hot sauce
5 eggs (or egg beaters); beaten
1/2 stick margarine
1/8 cup parmesan cheese
1 paprika

Examine oysters for bits of shell or other non-edible parts. Grease the bottom of 9 x 9-inch square pan or a 9 inch deep dish pie pan. Place a layer of crumbled crackers on the bottom, and moisten with some of the water/oyster liquid. Top with a layer of oysters, placing the oysters in the dish one, by one. Repeat with a layer of crackers, oysters and crackers.

Mix together the remainder of the ingredients, excluding the margarine, cheese and paprika, and pour over the top. Dot the margarine on the top and place in refrigerator overnight or at least 2 hours.

 

 

 

OYSTER PIE PICAYUNE     > Back to Top <

1 pie crust (dough)
4 bacon slices, crisp fried
1/2 cup shallots, chopped
1/2 cup celery, chopped
1/2 cup parsley, minced
1/4 cup bell pepper, chopped
1 package mushroom soup mix
1-1/2 pint oysters, unwashed
6-1/2 ounces crab meat, white, can
2 ounces mushrooms, button, jar
1/2 lemon, juice of
1/2 teaspoon salt
1/2 teaspoon season all
1 dash Tabasco

Line a greased baking dish with pie dough, bake until done but not brown. Fry 4 slices bacon; save grease. Sauté shallots, celery and bell pepper in 2 Tablespoons bacon grease. Drain oysters and mushrooms and, using drained-off liquid (make up to 1 cup if necessary with water), blend in mushroom soup mix. Heat over med. heat until thickened. Cook oysters over medium fire until edges curl. Add oysters and liquid to heavy soup mix sauce. Add shallots, celery and bell pepper. Add drained mushrooms, parsley minced, Season-All, salt and crumbled bacon. Stir and fill pie crust. Place fresh crust on top. Bake at 350o F until brown.

 

 

 

OYSTER PIE 2     > Back to Top <

1 pint shucked oysters with juice
1/2 cup chopped green pepper
1/2 cup chopped celery
4 tablespoon butter
5 tablespoon flour
2 cup hot milk
1 teaspoon salt
1 freshly ground pepper
2 tablespoon chopped pimento
1 pastry for 1 crust pie

Simmer oysters in their own liquid about 5 minutes, or until edges begin to curl. Sauté peppers and celery in butter until tender. Blend in flour, add milk, and cook, stirring, until sauce thickens. Add oysters, seasonings, and pimento and stir together gently.

Pour into buttered casserole. Top with stand pie pastry. Bake at 425o F oven 15 to 20 minutes, or until crust is brown. Serves 4.

 

 

 

OYSTER SOUP     > Back to Top <

1/4 cup finely chopped onion or sliced leek
2 teaspoons margarine or butter
1 pint shucked oysters
1/2 teaspoon salt
2 cups milk
1 cup half-and-half or light cream
1 tablespoon snipped fresh parsley
1 tablespoon chopped pimiento (optional)
1/4 teaspoon ground white pepper

In a medium saucepan cook onion or leek in margarine or butter until tender but not brown. Add the undrained oysters and salt. Cook over medium heat about 5 minutes or until oysters curl around the edges, stirring occasionally.

Stir in milk, half-and-half or light cream, parsley, pimiento (if desired), and pepper. Heat through. Makes 4 servings.

Nutrition facts per serving: 239 calories, 14 g total fat, 7 g saturated fat, 93 mg cholesterol, 502 mg sodium, 14 g carbohydrate, 14 g protein.

 

 

 

OYSTERS CASINO     > Back to Top <

12 large oysters
6 slices bacon
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
4 to 6 drops Tabasco

If your Oysters are have no oyster shell, just place each oyster meat on the baking dish. Shuck the oysters, discarding any liquid. Wash and dry 12 of the oyster shells. Set aside. Preheat oven to 400o F. In a medium skillet fry bacon until partially cooked. Add onion, celery, and green pepper and cook until tender. Add lemon juice, salt, Worcestershire sauce and Tabasco. Arrange oysters either in or out of their shells and place on a baking sheet. Divide bacon mixture evenly over oysters. Bake in a 375o F hot oven for 10 to 12 minutes or until edges of oysters begin to curl and topping is brown. Serve immediately. YIELD: 2 Servings.

 

 

 

OYSTERS PALATINE     > Back to Top <
(Baked Oysters and Spinach with Curried Hollandaise)

2 Tablespoons unsalted butter
4 pounds spinach, coarse stems discarded and leaves washed well and spun dry
Freshly ground white pepper to taste
Curried Hollandaise
1-1/2 sticks (3/4 cup) unsalted butter
5 large egg yolks
2 Tablespoons fresh lemon juice
2 Tablespoons dry white wine
2 dashes of Tabasco pepper sauce or to taste
1 teaspoon curry powder, or to taste
20 oysters, shucked (reserving the bottom shells)

In a large kettle, melt butter over moderately low heat, in it cook the spinach, covered, stirring occasionally for 15 minutes, or until very tender. Drain in a colander. Squeeze out excess liquid from spinach, chop spinach, and season it with the white pepper and salt to taste. Let spinach cool completely.

Make the curried Hollandaise: In a small saucepan heat butter over moderate heat until it is melted and foamy, but do not let it brown. In a blender put yolks, lemon juice, wine, a pinch of salt, and Tabasco and turn machine on and immediately off. With the machine at low speed, add the butter in a stream. Cover the blender, increase the speed to high and blend the mixture for 1 minute. Add curry powder and blend Hollandaise well.

Arrange the reserved oyster shells on a large baking sheet, put an oyster in each shell, and top each one with about 1 Tablespoon of spinach. Bake oysters in the middle of a preheated 450o F oven for 10 minutes or until heated through. Top each oyster with 1 Tablespoon of the curried Hollandaise and broil oysters under a preheated broiler about 4 inches from the heat for 1 minute, or until the tops are browned lightly. Serves 4.

  

 

 

OYSTERS WITH PINK BUTTER     > Back to Top <

12 Oysters in the shell
1 tablespoon Minced shallots
9 tablespoons Cold unsalted butter
1 tablespoon Red wine vinegar
5 tablespoons Red wine
Coarse kosher salt and
freshly ground black pepper, to taste
1 Bunch of fresh chives, cut into 1/4-inch lengths

Prepare a grill or preheat the oven to 500o F.

Place the oysters on the hot grill or on a baking sheet in the oven until they just begin to open. Open completely with a knife and remove the top shell.

While the oysters are opening, sauté the shallots in 1 tablespoon of the butter for about 30 seconds. Add the vinegar and wine and reduce the liquid by two thirds. Remove from the fire and whisk small pieces of the remaining cold butter into the remaining liquid, one piece at a time, until all is incorporated and the mixture is creamy. Add salt, pepper, and chives and spoon over the warm oysters. Yield: 4 Servings.

 

 

 

RED LOBSTER TARTAR SAUCE     > Back to Top <

1/3 cup Miracle Whip Salad Dressing
2/3 cup Sour cream
1/4 cup Confectioner's Sugar
3 Tablespoons sweet white onion, chopped fine
2 Tablespoons sweet pickle relish from jar with the relish juice
3 Teaspoons carrot, chopped fine
1/4 Teaspoon salt

Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion. Mix in remaining ingredients and stir to blend thoroughly. Do not use electric mixer. Refrigerate for at least 2 hours or overnight to let flavors blend.

 

 

 

SCALLOPED OYSTERS     > Back to Top <

6 to 8 tablespoons cold butter, cut in small pieces
1 quart oysters, shucked, liquor drained
2 cups cracker crumbs
1/4 teaspoon ground nutmeg
salt and pepper, to taste
1/4 cup whipping cream

Lightly butter a 1-1/2 to 2-quart casserole dish. Set aside 1/3 cup of cracker crumbs and 1 tablespoons of butter for topping. Cover the bottom of the dish with some of the cracker crumbs then top with a layer of oysters, a layer of crumbs, and some of the butter pieces. Repeat layers until all oysters are used. Season with the salt, pepper and nutmeg. Pour the cream over the dish then top with reserved crumbs and butter. Bake in a preheated 375o F oven for about 30 minutes, or until heated and browned. Serve immediately. Serves 4.

 

 

 

SMOKED OYSTER CHEESE BALL CHARLESTON     > Back to Top <

8 ounces Cream cheese, softened
1 (3.66-ounce) can smoked oysters, drained slightly
1 Tablespoon Worcestershire sauce
1/2 teaspoon Garlic powder
1 teaspoon Curry powder
3/4 cup Chopped pecans

In medium size bowl, combine cheese and oysters. (Use fork to mash oysters into cheese.) Add Worcestershire, garlic powder, and curry powder to oyster mixture. Mix well and form into balls. Pour pecan pieces onto a piece of wax paper. Roll oyster cheese ball in pecans. Refrigerate until hardened.

Serve with crackers.

 

 

 

STEAMED WHOLE LOBSTER     > Back to Top <

Fill a large steamer or deep cooking pot with water to a depth of about 2 inches. Bring to a rapid boil. Place the fresh lobster on a steamer rack and cover. Return to a boil and steam for about 18 to 20 minutes or until cooked.

Crack and clean the lobster and enjoy the meat on its own (dipped in melted butter) or in your favorite lobster or seafood recipe.

Cooking Test
Lobster meat should be pure white, opaque and elastic.
Walking legs will pull out easily from the body.
Tomalley will be green and firm. Roe will be bright red and firm. If it is black and oily the lobster is undercooked.

 

 

 

STEAMY SMOKED OYSTER DIP     > Back to Top <

1 tablespoon Butter Or Regular Margarine
1/2 cup Almonds; Sliced
1 cup Cream Cheese; Softened
1 tablespoon Milk
1 Black Pepper; To Taste
1-1/2 teaspoon Horseradish; Prepared
2 tablespoons White Onion; Chopped
7 ounces Smoked Oysters; *

*Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed with a fork.

Melt the butter in a frying pan. Brown the almonds, on all sides, in the melted butter and set aside. Beat the cream cheese until smooth then blend in the milk. Add the pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish. Sprinkle the browned almonds on the top and bake at 375o F for 20 to 30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes about 2-1/4 cups of dip. Yield: 4 servings

SUGGESTED DIPPERS: Potato Chips, Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini

 

 

 

SUMMER LOBSTER SALAD     > Back to Top <

meat from 2 cooked lobster (2)
2 cups baby corn on the cob, precooked (500ml)
1 large yellow bell pepper, cut in strips
2 cups fresh Chinese green beans, cut into (500ml)
small pieces
1/4 cup onion, diced (60ml)

Bring medium saucepan of salted water to boil. Add green beans and cook till just done, about 2 minutes. Drain and transfer to bowl of ice water and cool. Drain beans and corn and place in large bowl with pepper and onion.

Prepare dressing and let stand for 1 hour. Separate lobster meat, slicing tail into rounds and removing cartilage from claws. Divide meat between four plates and place on bed of lettuce or Belgian endive. Try using whole claws to garnish each serving.

Tarragon Dressing
3 tablespoons tarragon vinegar (45 ml)
1 tablespoon cracked black pepper (15 ml)
1-1/2 tablespoon coarse-grained mustard (20 ml)
1 tablespoon honey (15 ml)
3/4 cup vegetable oil (180 ml)
3 tablespoons fresh tarragon, chopped (45ml) or 2 teaspoons/10ml dried tarragon crumbled

Bring vinegar and pepper to simmer in small heavy pan. Whisk in mustard and honey. Gradually whisk in oil. Remove from heat and mix in tarragon. Put half of dressing over vegetables and let stand at room temperature for one hour. Serves 4.

 

 

 

SUPER STEAMED CLAMS     > Back to Top <

The best part is they are so easy to cook. As the name implies, you are going to steam the clams. Start with a pot that looks too big. You'll be happy to have the extra space. Start with about 1-inch of water in the bottom and add your clams. Put on high heat and stand by. Steamers contain a lot of natural juice, so you can expect plenty of bouillon when they are done. When they start to steam, be on your toes. If your pot isn't big enough they will often boil over. It takes about 10 to 12 minutes of hard steaming for them to cook. The shells will gap wide open and the meats should slide out of the shell without sticking. Don't forget to remove the black membrane that covers the neck (siphon) before eating. Serve with the bouillon from cooking and drawn butter. When purchasing, figure on 2-1/2 to 3 pounds per person for a main course, somewhat less as a side dish with your lobsters.

 

 

 

TRADITIONAL BOILED MAINE LOBSTER     > Back to Top <

Start by selecting a pot large enough to completely submerge your delectable decapods. Allow the water to come to a rapid boil before adding your lobsters. Many people prefer to add salt to taste. If your trying to simulate sea water, it contains 2-1/2 to 3% salt. A good ballpark is 2 tablespoons per quart of water. Place lobsters in the boiling water. When they return to a rapid boil start timing 15 to 18 minutes for small, 20 to 25 minutes for large lobsters. The most popular way to serve the boiled lobster is with a side of drawn butter.

There are many folk story's about lobsters screaming when you put them in the water, and how you need to place them in head first. Don't believe a word of it. A lobsters nervous system is very primitive. They are not capable of screaming, and it is widely believed that they do not feel any pain when cooked. Make sure the water is good and hot when you put them in, and get ready for the meal of a lifetime.

 

 

 

TRADITIONAL MAINE LOBSTER BAKE     > Back to Top <

Build a fireplace by piling up cinder blocks 2 rows high to form the base. Place a piece of iron on top to make a table. The size depends on the number of people. For 30 to 100 people, you need an iron that is approximately 4 x 6-feet.

Place a layer of seaweed, at least 6 inches thick, on top of the iron.

Put eggs in cardboard (not Styrofoam) cartons with holes poked in the bottom and place them on top of the seaweed in the center.

Place potatoes (that have been cleaned and wrapped in foil) and onions (peeled and wrapped in foil) on top of the eggs.

Place corn (partially husked and some silk removed) on top of potatoes, onions, and eggs.

Using untarred roofing paper, cover the back of the bake and hold in place with rocks or bricks. Have someone hold the paper up in the front while lobsters and clams are added.

Mound the lobsters on top of the corn. Then, mound the clams on top of the lobsters. The juice from the clams and lobsters cooks the potatoes, onions, and corn.

Lower the paper attached at the back over the clams. Add another sheet of paper to cover the front and one more length of paper to cover the seam.

Cover the whole bake with at least 6 inches of fresh seaweed.

Light the fire and cook 45 to 60 minutes. A good way to tell if everything is done is when the juice stops running off the iron.

When "picking the bake," watch out because everything will be very hot.

 

 

 

TROPICAL LOBSTER SALAD     > Back to Top <

1-1/2 pounds cooked lobster meat (we used grilled)
7 tablespoons olive oil
Juice of one orange
Juice of two limes
1 jalapeno, seeded and finely chopped
Zest of the two limes, finely chopped
Zest of the orange, finely chopped
Salt and freshly ground pepper to taste

2 avocados, pitted, peeled and cut into small cubes
4 medium tomatoes. seeded and cubed
1 large mango, peeled, seeded and cut into 1/2-inch pieces
1 large papaya, peeled, seeded and cut into 1/2-inch pieces

8 cups of mixed baby greens

Place avocados, tomatoes, mango and papaya in a large mixing bowl.

Whisk oil, orange juice, lime juice, jalapeno, zests, and salt and pepper to taste.

Pour about 1/2 cup of the dressing over the avocados, tomatoes, mangos and papayas, and gently toss to coat. Season with salt and freshly ground pepper.

Toss greens in a bowl with enough dressing to coat. Divide among four plates. Top greens with fruit mixture. Place lobster in mixing bowl and drizzle small amount of remaining dressing over lobster and toss gently to moisten lobster. Top each of the salads with one-fourth of the lobster.

Garnish with lime wedges and additional zest.

     > Back to Top <

 

SHALOM FROM SPIKE & JAMIE

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