Lobster Omelet

Since this is a breakfast dish and I am notoriously lazy in the mornings, I really prefer to use pre cooked Maine Lobster Meat with this recipe. If you don't like using pre cooked meat, you can prepare your live Maine lobsters, or tails the night before and extract the meat for use the next morning. Trust me, it's difficult to shuck a lobster at 7 am.

Ingredients

• 3/4 Cup boiled Maine Lobster meat, shredded
  
• 1/4 Cup bamboo shoots, sliced thin
  
• 1/4 Cup water chestnuts, sliced thin
  
• 3 scallions, chopped fine
  
• 1/4 Cup canned mushrooms, sliced thin
  
• 1 Teaspoon salt
  
• 1/4 Teaspoon white pepper
  
• MSG
  
• 6 eggs
  
• 1/2 Cup peanut oil
  
• 1/2 Cup water
  
• 2 Tablespoons corn starch
  
• 1 Tablespoon soy sauce

Directions
Mix Maine Lobster meat, bamboo shoots, water chestnuts, scallions, mushrooms, white pepper, and 1/2 Teaspoon mono sodium glutamate together. Beat 6 eggs well. Mix eggs thoroughly into Lobster/vegetable mixture. In a heavy skillet, heat peanut oil. When oil is quite hot, take one ladle full of Lobster/vegetable/egg mixture and pour into oil. Flatten it into a cake about 6 or 7 inches across. When it is slightly brown on the bottom, flip and brown the other side. Remove and keep warm. Repeat this procedure 3 times, or until all the mixture has been used. In a saucepan, mix corn starch with a small amount of water to make a smooth paste. Gradually add the remainder of the water, soy sauce, and a pinch of mono sodium glutamate. Stir over medium heat until sauce thickens. Pour a ribbon of sauce down the center of each foo yung pattie and serve hot.
Source: Omelet

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

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