Friday, September 12, 2008

Crab Salad on Cucumber Rounds

This crab salad recipe is one of my tried and true favorites. I admit that the crab mousse is easier to make, but if I have the time, I like making this for parties.
Crab Salad Recipe from Lobster Gram
  • 1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)
  • 12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only)
  • 1/3 pound shelled cooked crab meat (preferably Jonah crab)
  • 1/4 cup thinly slivered shallots
  • 1 tablespoon finely shredded carrot
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon chopped green onion
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons Thai roasted-chili paste (purchased or homemade)
  • 1 teaspoon Asian fish sauce or salt to taste
  • teaspoon sugar
  • About 8 ounces English cucumber

Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup. Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds. In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion. In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar. Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste. Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

Lobster Snow Crab Enchelada

This Spanish style recipe is fantastic for an easy dinner any night of the week. It's better to use seafood for this recipe as opposed to beef or pork because it's leaner and contains more protein.
Lobster and Crab Recipe from Lobster Gram
  • 2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact
  • 1 tablespoon fresh lime juice
  • 1/4 cup olive oil
  • 1/3 cup chopped onion
  • 2 tablespoons chopped green bell pepper
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon paprika
  • 2 large plum tomatoes, seeded, diced
  • 1/2 cup canned tomato purée
  • 3/4 cup bottled clam juice
  • 1/2 cup dry Sherry wine
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 pound snow crab claws, cracked

Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally. Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Saute until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; saute until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and saute 1 minute. Add diced tomatoes and tomato puree. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add snow crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.

Lobster Gazpacho

This is an easy lobster recipe that calls for precooked Maine Lobster Meat. If you are looking for something fast and fresh, this one is for you!
Lobster Recipe from Lobster Gram
  • 12 oz Lobster meat
  • 1 Cucumber
  • 1 Yellow bell pepper, diced
  • 1 Red bell pepper, diced
  • 1/2 Red onion, diced
  • 3 Tomatoes, diced
  • 1 Jalapeno
  • 2 Avocados
  • 8 Artichoke hearts, diced
  • 1 bn Cilantro, chopped
  • 3 tbsp Balsamic vinegar
  • 6 tbsp Olive oil
  • 1 Lemon, juiced
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/8 tsp Sugar

Cook, chill, and mince lobster meat. Peel, seed, and dice cucumber. Seed and finely mince jalapeno. Peel, pit, and dice avocados. In large bowl, gently mix all ingredients together. Let soup sit for 4 hrs. Serve soup cool, in chilled bowls

Shrimp Boil with Spicy Butter Sauce

Big easy cooking does not get any better than this. Here is a great southern style recipe that's a little spicy, and a lot of down home goodness!
Shrimp Recipe from Lobster Gram
  • 1 1/2 quarts water
  • 1/4 cup vinegar
  • 1/2 lemon, cut into thin slices
  • 2 cloves garlic, smashed
  • 5 tablespoons Old Bay seasoning
  • 1/2 teaspoon peppercorns
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons cayenne
  • 4 bay leaves, crumbled
  • 2 pounds large shrimp
  • 1/2 pound unsalted butter
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice

In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain. In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne. Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce

Crab & Shrimp with Cocktail Salsa

I served this at a recent cocktail party, and it was a huge hit! Try it yourself this holiday season!
Crab and Shrimp recipe from lobster gram
  • 2 cups purchased medium salsa
  • 2 cups bottled chili sauce
  • 2 tablespoons prepared white horseradish
  • 1 tablespoon (or more) chopped canned chipotle chilies
  • 4 pounds cooked jumbo shrimp
  • 4 pounds snow crab claws
  • Chopped fresh cilantro

Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.) Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.

Thursday, September 11, 2008

Lobster Martini with Citrus Salsa

This fresh lobster recipe makes an amazing presentation for cocktail parties!
Lobster Recipe from Lobster Gram
  • 4 Live Maine lobsters, cooked and cleaned
  • 3 oranges, peeled and sectioned
  • 1 large grapefruit, peeled and sectioned
  • 1 red bell pepper, diced
  • 1/2 cup thinly sliced red onion
  • 1 jalapeno pepper, minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup vegetable oil
  • 1/3 cup cider vinegar
  • 1/3 cup fresh orange juice
  • 1/4 to 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Lettuce leaves
  • Garnish: fried plantains

Remove shell from lobsters, keeping claw meat intact. Thinly slice tail meat. Combine oranges and next 10 ingredients in a large bowl. Add lobster, tossing until well blended. Spoon mixture into lettuce-lined martini glasses or small bowls. Garnish, if desired.

Coconut Shrimp Salad

Three of my favorite cooking ingredients are combined into one fantastic summer dinner specialty. This is another recipe that can use lobster, crab or shrimp so pick your poison and get cooking!
Crab Recipe from Lobster Gram
  • Cooking spray
  • 1/2 pound large shrimp, peeled and deveined
  • 1/2 teaspoon salt, divided
  • 1 cup fresh or frozen corn kernels, thawed (about 2 ears)
  • 1/3 cup finely chopped onion
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup diced peeled avocado
  • 1 jalapeño pepper, seeded and chopped
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 6 cups torn Boston lettuce (about 3 small heads)
  • 1/4 cup flaked sweetened coconut, toasted

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp. Combine corn and the next 5 ingredients (through jalapeno) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.
Source:Coconut Salad

Crab Hominy Chowder

This is an amazing Crab chowder! It's best to use Dungeness Crab for this one!
Crab chowder Recipe from Lobster Gram
  • 3 slices bacon
  • 1 large leek
  • 1/2 cup dry white wine
  • 2 cups reduced-sodium chicken broth
  • 1 cup hominy, drained and rinsed
  • 12 ounces red thin-skinned potatoes
  • 1 teaspoon salt
  • 1 avocado
  • 1 teaspoon lime juice
  • 1/4 cup whipping cream
  • 8 ounces Dungeness crab, cooked and shelled
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1 cup cilantro, chopped
  • 2 fresh jalapeno chilies
  • 1 clove garlic
In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render. Discard all but 1 teaspoon fat from pan. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp. Add wine and boil until almost evaporated. Add chicken broth; 2 cups water; hominy; potatoes, scrubbed and cut into 1/2-inch chunks; and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes. Meanwhile, make cilantro puree (see below). Also pit, peel, and chop avocado; mix with lime juice. Stir whipping cream and salt and pepper to taste into chowder. Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact. Spoon chowder into bowls and top each with a tablespoon of cilantro puree and a spoonful of avocado. To make the cilantro puree, in a blender, combine vegetable oil; olive oil; cilantro; chilies, rinsed, stemmed, and seeded; garlic, peeled; and 1/2 teaspoon salt. Whirl until smooth. Any leftovers can be spread on toast for an easy appetizer.

Lobster Souffle

Souffle by nature is difficult to prepare. If you use pre-cooked Maine Lobster Meat with this recipe, it cuts your prep time significantly!

  • 1 pound lobster meat -- cooked
  • 2 cups shredded cheddar cheese
  • 6 slices white bread -- cubed
  • 1/2 cup butter -- melted
  • 3 large eggs
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 2 cups milk
Grease 10" square casserole or souffle dish. Layer lobster, cheese and bread in prepared dish. Pour melted butter over mixture. In medium bowl, beat eggs. Add mustard, salt and milk, mixing well. Pour mixture over casserole; let sit 3 hours or overnight in refrigerator.
Bake in a 350F oven for 1 hour.

Thai Green Curry Mussels

Mussels are a fantastic, cost effective alternative to any high end seafood item. Prince Edward Island Mussels are prized the world over for their superior flavor and quality. Use live PEI Mussels for this recipe if you can get them. If not, frozen mussels should work just fine as well.

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain white rice
  • 1 cup water
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • 1 1/2 teaspoons green curry paste
  • 1 teaspoon fish sauce
  • 1 (13.5-ounce) can light coconut milk
  • 1 (8-ounce) bottle clam juice
  • 80 mussels (about 2 pounds), scrubbed and de-bearded
  • 1/3 cup chopped fresh cilantro
  • Lime wedges (optional)

Cook rice according to the package directions, omitting salt and fat.
Combine 1 cup water and next 7 ingredients (through clam juice) in a large Dutch oven over medium-high heat. Add mussels to pan; bring to a boil. Cover and steam 5 minutes or until mussels open; discard any unopened shells. Stir in cilantro. Place about 1/2 cup rice in each of 4 bowls; ladle about 20 mussels and 1 cup coconut mixture over rice. Garnish with lime wedges, if desired.

Wednesday, September 10, 2008

Sweet & Sour Grilled Scallops

This is one of my favorite scallop recipes. It's pretty easy to make, but it does involve quite a few ingredients. Great for a Friday night dinner. Scallops can be substituted with shrimp.

  • 1/4 cup rice wine
  • 1 tablespoon grated fresh ginger
  • 1 1/2 pounds fresh Maine sea scallops, drained
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup chicken broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 2 garlic cloves, minced
  • 1/4 to 1/2 teaspoon ground red pepper (optional)
  • Hot cooked rice
  • Fresh parsley, chopped
  • Garnish: green onion strips

Stir together rice wine and grated fresh ginger. Place scallops in a shallow dish or heavy-duty zip-top plastic bag. Add wine mixture; cover or seal, and chill 30 minutes, turning once. Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain. Bring 1/4 cup brown sugar, ketchup, chicken broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic, and, if desired, red pepper to a boil in a saucepan over medium heat, stirring constantly. Boil 1 minute; remove from heat, and set aside. Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side. Brush scallops with brown sugar sauce, and serve immediately with remaining sauce. Serve scallops over hot cooked rice with chopped fresh parsley. Garnish, if desired.
Source:Sweet & Sour

Crab Puffs with Cream Cheese

I love cooking with cream cheese. It's a little fatty, but taste is never compromised. These little appetizers remind me of jalapeno poppers, but with yummy crab meat. I usually make these for a game day snack, but they can be brought to any gathering you require an appetizer for.

  • 2 cups oil for deep frying
  • 1/2 pound cooked Jonah crab meat
  • 1/2 (8 ounce) package cream cheese, softened
  • 1 tsp garlic salt
  • 1 (16 ounce) package small won ton wrappers

Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
In a medium bowl, mix together cooked crab meat, cream cheese and garlic salt. Roll a small amount of the crab meat mixture inside each won ton wrapper and seal. In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.
Source: Puffs

Lobster Fricassee

For this Lobster recipe, I prefer to use precooked Maine Lobster Meat as opposed to Maine Lobster tails or live Maine lobsters.

  • 2 cups shelled lobster meat, cut into bite-size pieces
  • 1/4 cup low fat margarine
  • 3/4 lb. mushrooms\cooked, sliced
  • 1/2 tsp. onion powder
  • 1/2 cup skim milk
  • 1/4 cup all purpose flour
  • 1/4 tsp. paprika
  • 2 cups cooked rice or pasta
  • parsley sprigs
Melt the margarine in a saucepan; add the mushrooms and onion powder. Sauté 5-6 minutes. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes. Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top and garnish with parsley to serve.

Tuesday, September 9, 2008

Seaman's Pot Pie

This is a great take on the classic "Chicken Pot Pie" recipe. This one is great for fall and winter days when you just can't shake off the cold. Scallops and Shrimp can be replaced with any type of seafood you like!
Seafood Recipe from Lobster Gram
  • 1 cup small shell pasta
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 2 cups fish stock
  • 1 cup milk
  • 1/4 cup cornstarch
  • 1 pound large shrimp - shelled, deveined and halved lengthwise
  • 1 pound quartered sea scallops
  • 1 cup frozen peas
  • 2 plum tomato, finely chopped
  • 1/4 cup cream sherry (optional)
  • Salt and freshly ground pepper
Bring a medium saucepan of water to a boil; add the pasta shells and cook until al dente. Drain the pasta, rinse under cold running water and drain in a colander. Meanwhile, in a large saucepan, melt the butter over medium heat; add the onion, celery and thyme and cook, stirring occasionally, until the onion and celery are softened, about 7 minutes. Add the flour and cook, stirring continuously, for 2 minutes. Whisk in the fish stock and bring to a boil, whisking occasionally. Stir together the milk and cornstarch and then whisk the mixture into the fish stock mixture. Bring the soup to a boil, then cook, whisking continuously, for 2 minutes. Stir in the shrimp, scallops and peas. Cook the stew, stirring frequently, until the seafood is firm and just cooked through, about 5 minutes. Stir in the tomatoes, sherry and pasta shells; season to taste with salt and pepper and serve.
Source:Sea Pie

Creole Pumpkin Lobster Soup

Fall is upon us and it's time to break out my favorite soup recipes! Pumpkin is a very underrated and underused fruit (yes, it's a fruit...I just asked). It can be used in an assortment of recipes ranging from Soups and casseroles, to cookies and cakes. This is one of my favorite uses of the pumpkin because it also involves Lobster! As usual, you can also use Crab, Shrimp, or any other seafood you like in this!

  • 4 sugar pumpkins, halved and seeded
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 5 (1 pound) lobsters
  • 4 ounces unsalted butter
  • 1 large white onion, chopped
  • 2 garlic cloves
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 bay leaf
  • 1 cup medium-dry white wine
  • 1/2 cup creme fraiche
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
Preheat the oven to 350 degrees F. Drizzle the pumpkin halves with 2 tablespoons of the olive oil and season with salt and pepper. Wrap each half tightly in foil and bake on a large cookie sheet for 1 hour and 15 minutes, or until tender. Let cool slightly, and then scoop the pumpkin flesh into a bowl. Meanwhile, bring a stockpot of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the lobsters. Cover and cook over high heat for 3 minutes. Using tongs transfer the lobsters to the ice water and let cool. Twist off the heads and reserve. Crack the claws and remove the meat in 1 piece. Using a heavy knife, halve the lobster tails lengthwise, cutting through the meat and the shells. Remove the dark intestinal veins from the tails. Transfer the lobster tails and the claw meat to a large baking sheet; refrigerate. Clean out the lobster heads with a spoon and return the shells to the stockpot. Simmer the shells for 30 minutes, skimming frequently. Strain the lobster stock through a fine sieve and reserve 8 cups. In a soup pot, melt 4 tablespoons of the butter. Add the onion, garlic, thyme, rosemary and bay leaf. Cook over moderate heat, stirring occasionally, until the onion is softened, about 8 minutes. Add the cooked pumpkin and the wine and simmer until the wine has reduced by half, about 5 minutes. Add 6 cups of the lobster stock and simmer for 30 minutes. Remove and discard the herb sprigs and bay leaf. In a food processor or blender, puree the soup with the creme fraiche. Return it to a clean pot. Add enough of the remaining 2 cups of lobster stock to make the soup velvety; season with salt and pepper. Mix 1 tablespoon of kosher salt with 2 teaspoons of pepper and the garlic powder, onion powder, cayenne, dry mustard, cumin, nutmeg, cinnamon and cloves. In a very large skillet, heat the remaining 1/4 cup of olive oil. Add the lobster tails, cut sides down, and cook over high heat until the shells begins to brown, 3 minutes. Reduce the heat to moderate, turn the tails and add the remaining 4 tablespoons of butter and the spice mixture. Cook the tails for 2 minutes, basting them with the spice butter. Transfer the tails to a plate and remove the meat from the shells. Add the lobster claws to the skillet and baste with the spice butter, 2 minutes per side. Add the claws to the tails on the plate. Bring the soup to a simmer. Ladle into warmed bowls and garnish each serving with a lobster tail half and a claw
Source:Pumpkin Soup

Monday, September 8, 2008

Lobster with Wild Mushrooms & Rosemary Vapors

This elegant lobster recipe is sure to please even the pickiest of people. I like making this recipe on special occasions. The rosemary always leaves such a pleasant aroma in the kitchen!
lobster with rosemary vapors
  • 1 cup distilled white vinegar
  • 4 1 1/2-pound live Maine lobsters
  • 1/2 cup Canola oil
  • 3 carrots, peeled, thinly sliced
  • 1 onion, thinly sliced
  • 1 fresh fennel bulb, thinly sliced
  • 2 tomatoes, thinly sliced
  • 4 fresh tarragon sprigs
  • 8 cups fresh rosemary leaves stripped from branches
  • 2 tablespoons plus 1 1/2 cups (3 1/4 sticks) butter, room temperature
  • 2 pounds assorted fresh wild mushrooms (such as oyster, crimini, chanterelle, and stemmed shiitake), cut into 1-inch pieces
  • 4 large fresh thyme sprigs
  • 3 garlic cloves, halved

Bring 8 quarts water and vinegar to boil in 10- to 12-quart pot. Add 2 lobsters headfirst and cook until shells turn bright red and lobsters are just cooked through, about 11 minutes. Using tongs, remove lobsters from water. Repeat with remaining 2 lobsters. Twist claws and tails off lobsters. Crack claws and remove meat. Using kitchen shears or heavy large knife cut lobster tails lengthwise in half; remove tail meat. Cut meat into large bite-size pieces. Place in medium bowl; cover and refrigerate. Reserve claw and tail shells. Using kitchen shears cut away lobster gills. Rinse shells under cold water. Place in large bowl. Pour cold water over and soak 10 minutes. Drain; rinse well. Heat 1/4 cup oil in large pot over medium heat. Add lobster shells, carrots, and next 4 ingredients. Cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Add 4 quarts water and simmer 45 minutes, stirring occasionally. Strain lobster broth into large bowl, pressing on solids. Strain broth again through fine strainer into same pot. Boil over medium-high heat until broth is reduced to 2 cups, about 1 hour. Cool slightly; chill broth and lobster meat separately.) Bring 1 quart water to boil in tea kettle. Place 2 cups rosemary in each of 4 large bowls; place on table. Melt 2 tablespoons butter with 1/4 cup oil in large skillet over medium-high heat. Add mushrooms, thyme, and garlic and sauté until mushrooms are tender, about 6 minutes; discard thyme and garlic. Add lobster and 1/2 cup butter to skillet and heat through, about 3 minutes. Meanwhile, bring lobster broth to simmer in small saucepan. Pour hot lobster broth into blender; add 1 cup butter. Blend until butter is melted and mixture is frothy, about 30 seconds. Divide lobster mixture among 4 shallow bowls. Pour butter sauce and foam over lobster mixture and serve. Pour 1 cup boiling water into each bowl.
Source: Rosemary Vapors