Lobster Sliders with Roasted Red Pepper Sauce

Roasted red peppers are a great healthy way to add a whole lot of flavor to just about anything! I use red peppers in almost everything I cook from home made chicken soup with hand made noodles to this hip and trendy Lobster Slider Recipe.

Ingredients

• 2 frozen Maine lobster tails (12 ounces each), thawed
• 2 small sweet peppers
  
• Salt and Freshly Ground black pepper
  
• 1/2 cup mayonnaise
  
• 1/4 cup minced green onion
  
• Shredded romaine lettuce
  
• 4 soft rolls, such as large hot dog buns or French roll

Recipe Directions:
Grill or boil lobster tails until cooked through. Remove meat from shells and cut into 1/2-inch dice. Roast peppers on grill until charred. Peel, remove seeds and mince or puree. Combine mayonnaise, celery, green onion and peppers in a bowl. Add the lobster and stir to blend. Season the mixture to taste with salt and pepper. To serve: Lay the lettuce on each bun and spoon the lobster filling over. Cut into quarters.
Source:Lobster Sliders with Roasted Red Pepper Sauce Recipe

Lobster Pineapple Salad with Basil & Mint

If you are looking to make a lasting impression, this meal has such a fantastic presentation! The Pineapple and apple pair so nicely with the basil and mint flavors. This seafood salad recipe will have your taste buds dancing!

Ingredients

• 2 1.25lb live lobsters
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 2 firm-ripe baby pineapples with leaves, halved lengthwise
  
• 1/4 cup peanut or vegetable oil
  
• 1 garlic clove, smashed
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoon Asian fish sauce
  
• 1 tablespoon sugar
  
• 1 small shallot, thinly sliced
  
• 1 red bell pepper, cut into 1/4-inch dice
  
• 1 teaspoon minced fresh Serrano Chile, including seeds
  
• 3 tablespoons chopped fresh mint
  
• 2 tablespoons chopped fresh basil

Directions
Plunge lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool. Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper. While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids. Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, Chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
Source:Salad

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!

Ingredients

• 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

Directions
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.
Source:Cantonese

Lobster Martini with Citrus Salsa

This fresh lobster recipe makes an amazing presentation for cocktail parties!

Ingredients

• 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

Directions
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.
Source:Martinis

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!

Ingredients

• 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

Directions:
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.
Source:Souffle