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.
Source:Baked

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

New York Strip Steaks with Lobster Sauce

I can never resist a great Surf & Turf recipe. This culinary masterpiece combines my favorite cut of steak, and my favorite sea faring creature...the Lobster. Since this is a long and involved recipe, I usually reserve it for nights I am entertaining a group of friends. It never fails to get the "Wow" out of the crowd!

Ingredients

• 1 2 1/3-pound live lobster
  
• 1 cup (2 sticks) unsalted butter, divided
  
• 1 shallot, sliced
  
• 2 garlic cloves, chopped
  
• 1 dried red Chile, such as Jalapeños or
  
• 1/2 teaspoon paprika
  
• 1/4 cup Sherry wine vinegar
  
• 2 tablespoons chopped shallot
  
• 1 tablespoon capers, chopped
  
• 2 large egg yolks
  
• 1 tablespoon fresh lemon juice
  
• 1 tablespoon water
  
• 1 tablespoon chopped fresh tarragon
  
• 6 10-ounce boneless New York strip steaks
  
• Coarse kosher salt

Directions
Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill. Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and Chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.) Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.
Source:Strip with Lob Sauce

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 Snow Crab Enchelada

This Spanish style recipe is fantastic for an easy dinner any night of the week. It's better to use seafood for this recipe as opposed to beef or pork because it's leaner and contains more protein.

Ingredients

• 2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact
  
• 1 tablespoon fresh lime juice
  
• 1/4 cup olive oil
  
• 1/3 cup chopped onion
  
• 2 tablespoons chopped green bell pepper
  
• 2 garlic cloves, chopped
  
• 1 tablespoon chopped fresh parsley
  
• 1/4 teaspoon paprika
  
• 2 large plum tomatoes, seeded, diced
  
• 1/2 cup canned tomato purée
  
• 3/4 cup bottled clam juice
  
• 1/2 cup dry Sherry wine
  
• 1 bay leaf
  
• 1/4 teaspoon cayenne pepper
  
• 1 pound snow crab claws, cracked

Directions
Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally. Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Saute until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; saute until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and saute 1 minute. Add diced tomatoes and tomato puree. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add snow crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.
Source:Enchiladas

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