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!

Ingredients:

• 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

Directions
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
Source:Gazpacho

Lobster Fricassee

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

Ingredients:

• 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

Directions
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.
Source:Fricassee

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!

Ingredients

• 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

Directions
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

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!

Ingredients

• 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

Directions
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

Sauteed Pasta and Lobster

Pasta and seafood go hand-in-hand. This lobster recipe looks complicated, but it really isn't that difficult. Just think about how yummy the final product will be!

Ingredients

• 4 (1- to 1 1/4-lb) live lobsters
  
• 1/2 cup dry white wine
  
• 1/4 teaspoon crumbled saffron
  
• 6 tablespoons olive oil
  
• 1 large onion, sliced
  
• 1 bay leaf
  
• 1 1/2 lb vine-ripened tomatoes, peeled, seeded, and coarsely chopped
  
• 2 garlic cloves, chopped
  
• 1 lb angel's hair pasta nests or fideos coils, broken in half, or capellini, broken into 2-inch lengths
  
• 2 tablespoons chopped fresh flat-leaf parsley

Directions
Prepare lobsters:
Fill an 8-quart pot three fourths full with salted water and bring to a boil. Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner.
When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. Add shells to bowl with juices. Cut meat into 1-inch pieces and chill lobster, covered.
Make stock:
Stir together wine and saffron and let mixture steep 10 minutes. Bring wine mixture, 14 cups water, and lobster shells with juices to a boil in 8-quart pot. Boil until liquid is reduced to about 8 cups, about 1 hour. Line a sieve with cheesecloth and set over a bowl. Pour stock through sieve, then discard solids.
Make sofregit:
While stock reduces, heat 2 tablespoons oil in a heavy skillet over low heat until hot, then cook onion with bay leaf until onion is very soft and browned, about 45 minutes. Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. Discard bay leaf.
Cook pasta:Preheat oven to 400°F. Heat 1 tablespoon oil in a cassola or an oven proof 12-inch heavy skillet over moderately low heat until hot but not smoking, then cook pasta in 4 batches, stirring, until golden brown. Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch. When all of pasta is browned, return to pan and stir in sofregit and 4 cups stock (if using a cassola, use 4Bõps stock; your need more liquid because of the dish's straight sides). Reserve remaining stock for another use. Bring pasta mixture to a simmer, then continue to simmer, covered, 4 minutes. Stir in reserved lobster and season with salt and pepper. Transfer pan, uncovered, to middle of oven and bake 10 minutes, or until liquid is absorbed and top of pasta is crisp. Stir in parsley
Source:Pasta

Deep Fried Lobster

This is an easy lobster recipe to make any night of the week! I prefer to use Lobster tails for this recipe, but if you like you can use Live Maine Lobster!

Ingredients

• 2 cups cornmeal
  
• 1/2 cup all-purpose flour
  
• salt and pepper to taste
  
• 1 teaspoon ground cayenne pepper
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 4 pounds lobster tails, cleaned and halved but still in shell
  
• 2 quarts oil for deep frying
  

Directions:
In a gallon sized plastic zip seal bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely. Heat vegetable oil in a deep fryer or large skillet to 365 degrees F. Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.
Source:Fried

Platter of Shellfish & Sauces

This is my favorite seafood recipe to prepare for parties. I made it for our office holiday party last year and I was shocked to see how fast the food went! Try it for your next gathering and you will see what I mean!

Ingredients

• 8 tablespoons extra-virgin olive oil, divided
  
• 1/4 cup minced shallots
  
• 2 tablespoons minced fresh Italian parsley
  
• 1/2 teaspoon finely grated lemon peel
  
• 3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
  
• 6 jumbo shrimp, peeled, deveined, butterflied
  
• 6 very large dry sea scallops
  
• 2 pounds cooked large Alaska King crab legs, cut lengthwise in half
  
• 3 tablespoons water
  
• Lemon wedges
  
• Fresh Italian parsley sprigs
  
• Lemongrass and Cilantro Sauce
  
• Saffron Mayonnaise
  
• Roasted Grape Tomato, Orange, and Basil Relish

Directions
Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes. Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes. Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemon grass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.
Source:Platter