Thursday, October 30, 2008

Chilled Maine Lobster Tails with Mimosa Dressing

Mimosas have been a part of my families Christmas Morning celebrations for as long as I can remember. When I found this recipe, I knew exactly what I was going to make on the first Christmas morning I celebrated living on my own. The result was the beginning of a new tradition that was all my own.


  • 4 Maine lobster tails, thawed
  • 1 tablespoon melted butter
  • salt and pepper
  • greens, such as romaine lettuce, spring mix, etc.
  • 4 radishes, sliced
    Mimosa Dressing:

  • 1/4 cup honey
  • 1/3 cup orange juice concentrate
  • 2 tablespoons champagne vinegar or white wine vinegar
  • Salt and pepper, to taste
Split each tail lengthwise and rinse with cold water. Place, meat side up, on a foil-lined baking pan. Lightly brush each tail with melted butter and sprinkle lightly with salt and pepper. Broil about 4 inches from heat for about 4 to 6 minutes, or until tails curl. Remove from the oven and let cool. Cover and chill for an hour or two.
Mimosa Dressing: Combine honey, orange juice concentrate, and champagne vinegar in a medium saucepan. Simmer for 5 minutes, or until slightly reduced. Add salt and pepper to taste. Arrange lobster tails on a plate with a few greens, sliced radish, or other salad vegetables. Drizzle a little of the Mimosa Dressing near the lobster.

Wednesday, October 29, 2008

Papaya Salad with Grilled Shrimp

I love tossing shrimp into a fresh salad. This papaya salad recipe with shrimp is awesome for a light lunch or dinner.

  • 1-1/2 pounds frozen large shrimp in shells
  • 1 tablespoon butter or margarine, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon ground red pepper
  • 1 fresh Serrano pepper
  • 1 small papaya and/or mango, peeled, seeded, and coarsely chopped (about 1-1/3 cups)
  • 1/3 cup chopped, peeled Jicama
  • 2 tablespoons pineapple juice or orange juice
  • 1 tablespoon snipped fresh cilantro or parsley
  • Nonstick spray coating
  • 1/3 cup chopped red sweet pepper
Thaw shrimp, if frozen. Peel and devein, leaving tails intact, if desired. Stir together melted butter or margarine, salt, cumin, white pepper, and ground red pepper in a small bowl. Drizzle over shrimp, tossing to coat. For salsa, wear plastic gloves to halve Serrano pepper; remove seeds, stem, and veins; finely chop. In a bowl toss together Serrano pepper, papaya or mango, sweet pepper, Jicama, pineapple or orange juice, and cilantro or parsley. Set aside. Spray a grill basket with nonstick coating. Arrange shrimp in basket. Close basket. Or, thread shrimp on 8 metal skewers, leaving 1/4 inch between pieces. Place basket or skewers on rack of uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until shrimp turn opaque, turning once halfway through grilling. Remove shrimp from basket. Serve shrimp with salsa. Makes 6 servings.

Grilled Shrimp Cocktail

I love cold shrimp cocktail. My boyfriend can't stand the texture of cold shrimp. This recipe is the perfect compromise. Enjoy!

  • 8 ounces frozen large shrimp in shells (10 to 16)
  • 1 large tomato, seeded and coarsely chopped (about 1 cup)
  • 2 tablespoons fresh tarragon leaves
  • 2 tablespoons lemon juice
  • 3 large cloves garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Thaw shrimp, if frozen. Peel and devein shrimp, keeping tails intact. Rinse shrimp; pat dry with paper towels. Set aside. In a small food processor bowl or a blender container combiner tomato, tarragon, lemon juice, garlic, salt, and pepper. Cover and process or blend with several on/off turns until mixture is coarsely chopped. Remove half of mixture to a small bowl and set aside. Process or blend remaining mixture until nearly smooth. In a large plastic bag combine shrimp and the smooth tomato mixture. Seal bag. Marinate in refrigerator for 30 to 45 minutes. On 2 long metal skewers, thread shrimp, leaving a space of about 1/4 inch between pieces to allow for even cooking. Grill on rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until shrimp are opaque, turning once. Remove shrimp from skewers and place them in a bowl. Toss shrimp with the reserved, coarsely chopped tomato mixture. Serve in individual cocktail glasses. Makes 4 appetizer servings.
Source:Grilled Cocktail

Tuesday, October 28, 2008

Filet Mignon with Sweet Bourbon Coffee Sauce

Filet Mignon in sweet Bourbon Sauce is one of my favorite Filet recipes around. Again, if you can pair gourmet food with booze and not suffer the wrath, please let me in on that recipe! In the grand tradition of cooking with caffeine, this recipe holds a special place in my heart for a multitude of reasons.

  • 1/2 cup water
  • 3 tablespoons bourbon
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon beef-flavored bouillon granules
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 6 oz Filet Mignon Steaks
  • Cooking spray
  • 2 tablespoons chopped fresh parsley

Combine first 5 ingredients in a small bowl; set aside. Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm. Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over steak; sprinkle with parsley.
Source:Steak with Sweet Coffee Sauce

Monday, October 27, 2008

Baked Maine Lobster with Cheese

Even though I suffer from lactose intolerance, I love cheese. I am one of those people who believe almost everything is better smothered in cheese. This is one of my favorite live lobster dishes to make at home. It is pretty easy to throw together, and seems more like a relaxed meal than lobster usually is.

Recipe Ingredients

  • 1 whole live Maine lobster
  • 2 teaspoons melted butter
  • 2/3 cup light cream
  • 1/2 slice bacon (chopped finely)
  • 1 stalk spinach
  • 1 clove garlic (chopped finely)
  • 2 slices cheese (use your favorite cheese)
  • Salt to taste
  • A pinch of sugar
  • flour
  • Dried parsley flakes

  • Recipe Directions:
    Clean the lobster and cut it into halves (use only half the lobster). Boil the spinach in hot water, drain the water dry and chop the spinach. Set aside. Heat up a wok/skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to boil. Add salt and a pinch of sugar, and a little flour to thicken the sauce. Dish out. Preheat the oven to 375 degree. Spread the mixture onto the body of the lobster and its head evenly. Break the cheese into small pieces and top the lobster with them. Bake in the oven for 20-25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.

    Buy a Lobster Gram, Save the Lobster Industry!

    Lobster Industry Bail Out Blow Out SaleAs all of you probably know, America is facing one of the most difficult economic times since the Great Depression. This drop in the economy, paired with the rising costs of fuel have brought the Lobster Market to it's knees. In an effort to bail out the Lobster men, Lobster Gram is thrilled to announce it's BIGGEST SALE EVER! Save up to 50% on the Original Lobster Gram Dinner, and $1 of every sale will go to the Lobster Institute to help save the Maine Lobster, and the dozens of Industries just like ours they support! Take a look at this great video clip from our very own warehouse in Biddeford Maine. These are the people that need our help. Save & Donate today!