Thursday, September 24, 2009

Nancy's Recipe for Pesto Lobster Rolls

Good day foodies! It's Thursday, the week is coming to a close and I thought it would be the perfect time to share with you a recipe that was created by our Creative Director, Nancy.
Nancy has been with Lobster Gram for 16 years, and she is one of the best home cooks I have ever known. Her expertise with our products is unmatched and her knack for flavors is uncanny. Here are some step by step images of this phenomenal recipe for pesto Lobster Rolls, and the recipe Next week, I'll post the video Nancy took while creating this recipe!

Creamy Pesto Lobster Rolls Recipe by: Nancy
Try this twist on the traditional New England trademark sandwich. Trust us - you may never go back to the same old plain mayo preparation again! We prefer homemade pesto sauce, but feel free to use store-bought for even quicker preparation.

1-1/2 cups cooked lobster meat*, chopped
1/2 cup fresh corn kernels (cut from 1 ear)
1/2 cup red bell pepper, diced
1/2 cup scallion, thinly sliced
1/4 tsp. celery seed
1/4 cup pesto sauce
1/4 cup mayonnaise
2 Tbsp. fresh lemon juice
Salt & pepper to taste
4 hot dog buns, buttered

In a medium bowl combine the lobster meat, corn, red pepper, scallion and celery seed. In a separate bowl, stir together the pesto, mayonnaise and lemon juice until creamy and smooth. Pour the sauce in batches over the lobster mixture, tossing until evenly mixed and lobster mixture is just coated (don’t overdo it). Season with salt and pepper, though taste it first (you may decide it doesn’t need it). Cover and chill lobster mixture in the refrigerator until the buns are ready, or up to 24 hours.
Spread any unused sauce on one side of your hot dog buns if there is extra. Toast the hot dog buns in a 400° oven to your desired “toastiness”. Remove from the oven when warm and toasty, and fill each bun with the chilled lobster mixture. Dive in!
*NOTE: If using our cooked Lobster Meat by the pound, thaw 24-36 hours in the refrigerator, lightly rinse, drain and pat dry with paper towels. Use in any recipe &?enjoy! 1-1/2 cups of meat is approximately equal to 1/2 lb. of cooked lobster meat.

Monday, September 21, 2009

Images from Lobster Stuffed Maine Lobsters!

Ok folks and are the pictures from Lobster Stuffed Lobster.

How to Make Lobster Stuffed Maine Lobsters

Good morning foodies! I hope everyone had an awesome weekend! My weekend was nice and relaxing, and despite it being a very gray and dreary morning here in Sweet Home Chicago, I am having an AWESOME Monday. On the way to work this morning, I was thinking about how long the week is going to be and how much work I had to do, and then I decided instead of getting myself stressed out about how much I need to get done, I was going to put my energy into telling myself that it's going to be a stellar week. Some might call it lying to myself, others might call it willing something into existence...I don't know and I really don't care much. I'm just going to enjoy it while it lasts.
This week's recipe was actually made last week Tuesday, and I just had so much to take care of last week, I'm only getting it up now. It was a phenomenal feast. There are very few things in this world as decadent and delicious as a Lobster Stuffed Maine Lobster. Well, with no further ado, here is the video on how to make Lobster Stuffed Maine Lobsters from Lobster Gram! Happy eating foodies, I'll be back soon with images!

2 Maine Lobsters 1 1/4 lbs each
4 Tbsp. breadcrumbs
4 Tbsp. grated Parmesan cheese
2 Tbsp. fresh minced parsley
2 dash paprika
2 Tbsp. butter, melted
4 Tbsp. dry white wine
4 Tbsp. lemon juice
1 clove garlic, crushed

Bring a large pot of water to a full rolling boil. Put lobsters into the pot head first and cover immediately. Once the water has returned to a full rolling boil, remove the top to the pot and set the kitchen timer for about 4 minutes.
Once 4 minutes have passed, remove the Lobsters from the water and run under cold running water to stop the cooking process.
Once Lobsters have cooled, remove their claws and arms,as well as all of their little legs on the under-body.
Crack open the claws and arms and remove all of the meat, putting it into a large mixing bowl. To remove the meat from the little legs easily, simply break them off at the joints, and roll a rolling pin over the leg once, this will push the meat out in a tube shaped piece easily. Save all leg and claw meat in mixing bowl.
After you have collected the leg meat, it's time to split the Lobster bodies.
Using a very sharp butcher's knife, insert the point of the knife into the back of the head of the cooked lobster and push down to separate the halves of the body. Once the entire Lobster has been halved lengthwise, remove all of the head and body sacs and rinse any unwanted bits off of the inside of the Lobster. If you see a great deal of green stuff in the center, don't worry, that is just the Lobster's liver, and that can easily be rinsed out.
Combine breadcrumbs, cheese and other stuffing ingredients into the mixing bowl with the lobster meat and combine until bound together.
Stuff the lobster bodies and tail meat full of Lobster stuffing and drizzle with clarififed butter.
Place the lobster halves on a cookie sheet or thick piece of tin foil and place in the broiler for 4-5 minutes.