Thursday, September 18, 2008

Crab Mousse On Cucumbers

This is a great crab mousse recipe I like using for parties. I prefer to use Jonah crab meat for this one, but you can substitute with other crab, lobster or shrimp if you like. I love that seafood is so versatile!
Crab Recipe from Lobster Gram
  • 1/2 pound Jonah Crab Meat
  • 1 3-ounce package cream cheese, cut up and softened
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon minced shallots
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt (optional)
  • 4 medium cucumbers, each about 8 inches long
Remove 2 tablespoons crab meat for garnish, if desired. Place remaining crab, cream cheese, mayonnaise, mustard, shallots, horseradish, pepper, and salt, if using, in a food processor bowl; cover and process until smooth, scraping sides of bowl. Spoon mixture into a pastry bag fitted with a large star tip. Using a zestier or vegetable peeler, peel the cucumbers, leaving some strips of skin. Cut into 3/4-inch-thick slices. (Or, halve 2 cucumbers lengthwise and slice 3/4-inch thick.) With a melon scooper, scoop out the center of each slice to create a cup. Pipe mousse into cucumber cups. Sprinkle each with reserved crab meat, if desired. Cover and chill up to 2 hours before serving. Makes about 40 pieces.

Vietnamese Clam Chowder

Use this recipe when you want a taste of something exotic! It's very different from New England Clam Chowder and Manhattan Clam Chowder. Give it a try this fall!
Clam Recipe from Lobster Gram
  • 1 fresh lemongrass stalk, peeled
  • 1 teaspoon butter
  • 2 cups peeled baking potato, cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 1/2 tablespoons fish sauce
  • 2 (8-ounce) bottles clam juice
  • 3/4 cup chopped zucchini
  • 1 lb Live Clams
  • 2 Serrano chilies, thinly sliced
  • 2/3 cup light coconut milk
  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro
Cut lemongrass stalk in half crosswise; coarsely crush using a meat mallet or rolling pin. Melt butter in a large saucepan over medium heat. Add potato, onion, celery, ginger, and garlic; cook 5 minutes or until celery and onion are tender, stirring occasionally. Stir in lemongrass, sugar, fish sauce, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until potato is tender. Stir in zucchini, clams, and chilies. Bring to a boil; cook 2 minutes. Stir in coconut milk, lime juice, and cilantro; remove from heat. Remove lemongrass; discard.
Source:Vietnamese Soup

Scallops Augratin

Scallops au gratin is one of my favorite dishes! It's really pretty easy to prepare. Remember to ONLY USE DRY SCALLOPS!! Happy Cooking!
Scallop Recipe from Lobster Gram
  • 1/2 pound sea scallops
  • 1/3 cup Japanese breadcrumbs (panko) or fine, dry breadcrumbs
  • 2 tablespoons butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, finely minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Place scallops in a lightly greased 1-quart baking dish. Combine breadcrumbs and remaining ingredients, and sprinkle over scallops. Bake at 425° for 15 minutes or until scallops are opaque and topping is golden.
Source:Au Gratin

Calcutta Lobster with Yogurt Sauce

This exotic Lobster dish hails from India. I'm sure they use some type of spiny lobster for this recipe, but I obviously favor the Maine Lobster above all. Try it whichever way you like, I'm sure you will not be disappointed.
Lobster Recipe from Lobster Gram
  • 1 1/2 pounds uncooked lobster tails, thawed if frozen
  • 1 bunch spinach
  • 1 medium onion
  • 4 large garlic cloves
  • 1 small fresh Serrano Chile
  • a 1-inch piece fresh ginger root
  • 1/2 teaspoon brown or black mustard seeds
  • 2 tablespoons vegetable oil (see note, beginning of recipe)
  • 2 teaspoons ground coriander seeds
  • 1 cup plain yogurt
  • 1 teaspoon coarse salt, or to taste
  • Accompaniment: cooked white or brown Basmati rice
With a cleaver or large knife halve lobster tails lengthwise. Discard shells and devein lobster tails. Cut lobster into bite-size pieces. Discard coarse stems from spinach and chop enough spinach to measure 2 cups. Chop onion and mince garlic. Wearing protective gloves, mince Serrano. Peel ginger root and mince. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, garlic, Serrano, ginger root, and mustard seeds, stirring, until onion begins to brown. Add coriander and cook, stirring, 1 minute. Stir in spinach and cook until it begins to wilt, about 30 seconds. Gradually add yogurt, stirring until combined well, and stir in lobster and salt. Simmer mixture gently until lobster is just cooked through, 5 to 6 minutes. Serve lobster and sauce over rice

Irish Cream of Mussels Soup

It's cold outside! Warm up with some hearty home made mussel soup!
Prince Edward Island Mussel Recipe from Lobster Gram
  • 32 Prince Edward Island Mussels
  • 1 Onion, peeled/chopped
  • 1 Celery, chopped
  • 1 Leek (white part only), chop
  • 1 cup White wine
  • 3 cup Fish stock
  • 2 cup Heavy cream
  • 4 Chervil or substitute parsley
  • Salt and pepper to taste

Place mussels, wine and fish stock in a stock pot. Add chopped vegetables. Cover and shake to stir contents. Cook on high heat 4 to 5 minutes. After 5 minutes shake pot again, remove lid and strain contents into a colander, catching liquid in a bowl. Then strain soup liquid again through a wire mesh strainer into a saucepan. Over high heat, boil and reduce soup for 5 minutes. Meanwhile, remove the mussel meat from most of the shells, leaving some mussel shells intact for serving as a side dish with the chopped vegetables. Pour the heavy cream into reduced soup. Whisk while maintaining the high heat. Add mussel meat slowly. Whisk gently. Then continue to stir with a soup ladle until it boils. Ladle soup into soup bowls. Add sprigs of chervil to top of soup for garnish. Serve the remaining mussels on the side with an array of the cooked chopped vegetables.
Source:Cream Soup

Stuffed Shrimp

This is a fantastic shrimp recipe I like serving as an appetizer. Try it yourself for your next dinner party!
Shrimp Recipe from Lobster Gram
  • 1/2 pound large shrimp, peeled, cleaned
  • 3 tablespoons Italian Dressing, divided
  • 2 tablespoons Grated Parmesan Cheese
  • 1 small clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 6 ritz crackers, crushed
Preheat oven to 400 degrees F. Place shrimp and 2 Tbsp. of the dressing in resealable plastic bag; refrigerate 10 min. to marinate. Meanwhile, mix remaining 1 Tbsp. dressing and the remaining ingredients in small bowl until blended. Remove shrimp from marinade; discard marinade. Partially split each shrimp lengthwise by making a long cut along the underside of each shrimp, being carefully not to cut all of the way through the shrimp. Open shrimp slightly and place, cut sides up, in shallow baking dish. Spoon about 1 Tbsp. of the stuffing mixture on top of each shrimp. Bake 7 to 8 min. or until shrimp are pink and cooked through.

Fire Cracker Shrimp

This shrimp recipe is sure to win a special place in your heart (and no, it's not heartburn!)
Shrimp Recipe from Lobster Gram
  • 12 Large Shrimp
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt, divided
  • 4 sheets spring roll wrappers
  • 24 carrot strips
  • 1 egg beaten
  • Dipping Sauce
  • 1/4 cup mayonnaise
  • 2 tablespoons hot pepper sauce
  • 3 cups vegetable or canola oil for frying
Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt, stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt. Cut each spring roll wrapper into thirds, making 3 long, narrow strips. Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside. Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrot from the other – to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots. To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside. In a wok, heat the vegetable oil to 350 F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with dipping sauce.
Source:Fire Cracker

Tuesday, September 16, 2008

Shrimp in Apricot Sauce

Shrimp is one of the best sea foods to pair with fresh fruit. If you want to substitute the beer in this recipe, I recommend you use either Ginger Ale, or 7up. It tastes the same, but adds fewer calories.
Shrimp Recipe from Lobster Gram
  • 1 1/2 cup all-purpose flour
  • 1 tbsp Hungarian paprika
  • 1 tsp ground white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • 1 can beer (12-ounce)
  • 2 lb unpeeled large-size shrimp
  • Vegetable oil
Apricot Sauce:
  • 1 cup apricot preserves
  • 4-oz jar diced pimento, drained
  • 2 1/2 tbsp white vinegar

Shrimp: Combine first 6 ingredients in a medium bowl; stir until smooth. Let batter stand 30 minutes. Peel shrimp, leaving tails intact; devein, if desired. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve with Apricot Sauce.
Apricot Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes, stirring occasionally. Cover and chill. Yield: 1 1/3 cups.

Mini Shrimp Cocktail Bites

This is one of the easiest appetizer recipes you can find for shrimp. If you are running late for a party and need an appetizer, this recipe can save the day.
Shrimp Recipe from Lobster Gram
  • 16 ritz Crackers
  • 1/3 cup whipped ceam cheese spread
  • 1/3 cup Cocktail Sauce
  • 16 cleaned large cooked shrimp
  • 1/3 cup finely chopped green onions
Spread each cracker with 1 tsp. of the cream cheese spread. Top evenly with the cocktail sauce, shrimp and onions
Source:Mini Bites

Scallops in Coconut Basil Sauce

This recipe reminds me of vacations on the coast and hot summer days full of fresh seafood. As usual, I insist you use dry scallops in this one likes a scallop artificially plumped with chemicals.
Scallop Recipe from Lobster Gram
  • 2 (14-ounce) cans unsweetened coconut milk
  • 1 tablespoon grated fresh ginger
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 2 pounds sea scallops
  • 1 tablespoon fish sauce
  • 2 tablespoons chopped fresh basil
Combine first 4 ingredients in a 12-inch, straight-sided skillet; bring to a boil. Reduce heat to medium-low or until mixture simmers. Add scallops; cover and poach at a light simmer, adjusting heat as necessary, for 8 minutes or until scallops turn opaque. Using a slotted spoon, remove scallops from skillet; place in a shallow dish or individual serving bowls. Cover with foil. Boil coconut-milk mixture over high heat, uncovered, for 10 to 15 minutes or until reduced to 1 1/2 cups. Stir in fish sauce and basil; spoon over scallops.

Corona Steamed Shrimp Kebabs

Throw a few of these easy to make shrimp kebabs on the grill and you are ready to party! Of course if you live in an area where the weather isn't cooperating with out door grilling, I suggest investing in an indoor electric grill. It never ceases to be useful in my house!
Shrimo Kebab Recipe from Lobster Gram
  • 2 tablespoons honey
  • 1 lime, juiced, divided
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 32 large shrimp, peeled and deveined
  • 1 fresh pineapple, peeled and cut into 1-inch chunks
  • 3 (12 ounce) bottles Corona
  • Kosher salt and freshly ground pepper
Whisk together the honey, lime juice, soy sauce and mustard and set the glaze aside. Thread 4 shrimp and several pineapple chunks onto each of eight 10-inch wooden skewers. Prepare a roasting pan by fitting it with a rack that covers the bottom. Pour 2 bottles of the beer into the pan; there should be at least 1/4 inch of liquid in the bottom of the pan (if not, add the third bottle of beer). Set the roasting pan over medium heat on the stove top (the pan will span 2 burners) and bring the beer to a simmer. Season the skewers with salt and pepper and place on the rack in a single layer. Squeeze the remaining lime half over the skewers. Cover the roasting pan tightly with aluminum foil and steam until the shrimp are cooked through, about 5 minutes. Remove the kebabs from the pan and brush with the glaze. Serve immediately.
Source:Corona Kebabs

Italian Fish Soup

This recipe is excellent for the chilly fall days that are just around the corner. Feel free to make a huge pot of this soup and save it for later! It freezes beautifully.
Seafood Recipe from Lobster Gram
For soup

  • 1 lb cleaned squid, bodies and tentacles separated but kept intact
  • 1/2 lb large shrimp peeled, leaving tail and first segment of shell intact, and deveined
  • 1/8 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1/4 cup olive oil
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon dried hot red pepper flakes
  • 1/4 teaspoon dried oregano, crumbled
  • 1 cup dry white wine
  • 4 1/2 cups water
  • 12 little neck clams scrubbed
  • 12 mussels, scrubbed and beards removed
  • 4 cups fish stock or bottled clam juice (32 fl oz)
  • 2 (14-oz) cans diced tomatoes in juice
  • 1 teaspoon sugar
  • 1 lb skinless halibut fillet, cut into 1-inch pieces
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
For garlic toasts
  • 1 (12-inch) Italian loaf, cut into 1/2-inch-thick slices
  • 2 tablespoons olive oil
  • 1 garlic clove, halved crosswise
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Accompaniment: extra-virgin olive oil for drizzling

Rinse squid under cold running water and pat dry. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch. Transfer shrimp with a slotted spoon to a bowl. Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds. Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.) Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.) Put oven rack in middle position and preheat oven to 425°F. Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes. Make toasts while stock simmers.

Jerk Seafood Packs

Take yourself back to the island with this easy Jerk Seasoning recipe. I love jerk chicken...Jerk seafood is even better. I wonder if I can find a recipe for jerk lobster meat... Anyone have a recipe for jerk lobster? Let me know!
Seafood Recipe from Lobster Gram
  • 1/4 cup coarsely chopped cilantro
  • 4 scallions, cut into 1 1/2 -inch lengths
  • 2 large garlic cloves, smashed
  • 1 tablespoon finely chopped thyme
  • 2 teaspoons finely grated fresh ginger
  • 1/4 Scotch bonnet Chile
  • Pinch of ground allspice
  • Pinch of freshly grated nutmeg
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons tomato paste
  • 1 1/2 teaspoons distilled white vinegar
  • Salt and freshly ground pepper
  • 2 pounds mussels, scrubbed and debearded
  • 2 pounds clams, scrubbed
  • 3 tomatoes, seeded and cut into 1/2-inch pieces
  • 1 pound large shrimp, shelled and deveined
Light a grill. In a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, Chile, allspice and nutmeg until coarsely pureed. Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper. Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, clams and tomatoes and toss to coat. Tear off four 20-inch-long sheets of extra-heavy-duty foil. Mound half of the seafood in the center of each of 2 foil sheets. Add the shrimp to the bowl and toss with the remaining puree. Arrange the shrimp in a layer on the seafood. Cover with the 2 remaining sheets of foil; fold up the edges all around to seal. Grill the hobo packs over a hot fire for about 6 minutes, or until sizzling and puffed. Using oven mitts transfer the packs to a large rimmed platter. Open the packs carefully, pour the seafood into shallow bowls and serve.
Source:Jerk Pack

Monday, September 15, 2008

Shrimp Banh

This is a great recipe for a quick and healthy lunch. Skip the drive through today, get something fast and & gourmet!
Shrimp Recipe from Lobster Gram
  • 1 large carrot, peeled and shredded
  • 2 tablespoons rice vinegar
  • 1/3 cup chopped fresh cilantro
  • 2 1/2 tablespoons reduced-fat mayonnaise
  • 2 1/2 tablespoons low-fat plain yogurt
  • 3/4 teaspoon fish sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon cayenne pepper
  • 3 12-inch baguettes, halved lengthwise
  • 1 pound peeled cooked shrimp
  • 18 thin slices thin slices cucumber
  • 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces
Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients. Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Source:Banh Mi

Lobster Cantonese

This is another fantastic Asian inspired lobster dish. It is pretty lengthy, but I assure you the time and effort are well worth it. I want to try this recipe using crab, or shrimp instead of lobster. If it works out, I will post the changed recipes soon! Bon Appetite!
Lobster Recipe from Lobster Gram
  • 1 tablespoon cornstarch
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup Chinese rice wine or dry Sherry
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 2 (1 1/2-lb) live lobsters
  • 2 tablespoons vegetable oil
  • 2 tablespoons Chinese fermented black beans, rinsed and finely chopped
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons finely chopped peeled fresh ginger
  • 4 scallions, trimmed and cut into 1 1/2-inch pieces
  • 1/4 lb ground fatty pork
  • 2 large eggs, lightly beaten
  • 2 teaspoons Asian sesame oil

Special equipment: kitchen shears; a well-seasoned 14-inch flat-bottomed wok with a lid Bring 6 quarts water with 3 tablespoons salt to a boil in an 8- to 10-quart pot over high heat. Meanwhile, stir together cornstarch, broth, rice wine, soy sauce, sugar, and pepper in a small bowl until sugar is dissolved. Plunge lobsters headfirst into boiling water, then cover tightly and cook for 2 minutes from time lobsters enter water. Transfer lobsters with tongs to a large bowl of ice and cold water to stop cooking (lobsters will not be fully cooked), then drain lobsters in a colander. When cool enough to handle, twist off tail and claws (including joints) of 1 lobster. Cut body in half lengthwise through shell with shears, then remove and discard sand sacs from inside head. Cut body in half again crosswise. Halve tail lengthwise through shell with a cleaver or large heavy knife, then cut each half crosswise into 4 pieces. Working with same lobster, 1 claw at a time, wrap claws with joints in a kitchen towel and twist off claws from joints. Unwrap claws, then crack joints with a mallet or back of a large heavy knife. Chop claws in half lengthwise between pincers with a cleaver or large heavy knife. Transfer lobster pieces to a bowl, keeping meat in shells. Repeat with second lobster, putting pieces of second lobster in another bowl. Heat wok over high heat until a drop of water evaporates instantly. Pour 1 tablespoon vegetable oil down side of wok, then tilt wok to swirl oil, coating side. When oil begins to smoke, add pieces of 1 lobster and stir-fry just until meat starts to turn opaque, about 1 1/2 minutes. Transfer cooked lobster with a slotted spoon to a large bowl. Repeat with second lobster, transferring cooked pieces to same bowl. Add remaining tablespoon vegetable oil to wok, swirling to coat, then add beans, garlic, ginger, scallions, and pork and stir-fry until pork is no longer pink, about 1 minute. Stir cornstarch mixture, then add to pork in wok and bring to a boil. Add lobster and stir to coat, then reduce heat and simmer, covered, 2 minutes.

Lobster Pasta with Herb Cream Sauce

This recipe is one of my favorite uses of Lobster! Nothing pairs better with lobster than a garlic-cream sauce!
lobster pasta recipe from Lobster Gram
  • 3 2 lb live lobsters
  • 3 tablespoons olive oil
  • 1/4 cup tomato paste
  • 2 large plum tomatoes, chopped
  • 1/3 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, sliced
  • 2 fresh tarragon sprigs
  • 2 fresh thyme sprigs
  • 2 fresh Italian parsley sprigs
  • 6 cups whipping cream
  • 1 1/2 pounds fettuccine or linguine

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (liver) from bodies and discard. Reserve bodies and shells. Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.) Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size piece. Add to sauce. Gently rewarm over low heat, stirring occasionally. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

Lobster Salad with Papaya & Onion

This is a fantastic lobster salad. It's also great served "Lobster Roll" style on a toasted hot dog bun! Bon Appetite!
Pork Chop Recipe from Lobster Gram
  • 6 (4-ounce) lobster tails, steamed
  • 2 large Maui onions, thinly sliced
  • 1 teaspoon canola oil
  • 1 teaspoon brown sugar
  • 2 teaspoons rice vinegar
  • 1/4 cup fresh orange juice
  • Vegetable oil
  • 30 strands uncooked spaghetti
  • 1 papaya, peeled and sliced
  • 1 head red leaf lettuce
  • Sesame Miso Dressing
  • Garnishes: lobster tails, fresh chives

Cut shell of lobster tails lengthwise on the underside, using kitchen shears. Pry open tail segments; remove meat, reserving tails to use for garnish. Slice meat in 1/2-inch medallions. Cover and chill. Sauté onion in hot canola oil in a large skillet over medium-high heat 10 to 15 minutes or until tender. Stir in brown sugar, rice vinegar, and orange juice. Cover and chill. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375°. Deep-fry spaghetti, a few strands at a time, for 10 seconds or until golden. Drain on paper towels. Arrange lobster medallions, onion, papaya, lettuce, and fried spaghetti; drizzle with Sesame Miso Dressing. Garnish, if desired.