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 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

Crab Stuffed Lobster

This amazing seafood recipe brings together two of my favorite shell fish, lobster & crab. I prefer to use Johna crab for this recipe so it does not over power the Maine Lobster meat.

Ingredients

• 2 large Live Maine Lobsters
  
• 1 lb Jonah Crab Meat
  
• 3 tablespoons Olove Oil
  
• 3 tablespoons Butter
  
• 3 ounces Chopped Vidalia Onion
  
• 2 ounces Chopped Celery
  
• 2 ounces Chopped Red Bell Pepper
  
• 3 ounces Bread Crumbs
  
• 1 ounce chopped Parsley
  
• 4 ounces Shredded Asiago Cheese
  
• 1/2 cup Dry Wine
  
• Salt and Pepper to Taste
  

Directions
In a large pot 1/2 full with boiling water, cook lobster, until they turn color from dark to orange then shock them in a cold ice water. Split the lobster in the middle, pulling the meat out of the shell, including claw meat, set aside. In a large sautéed pan put olive oil, butter, onion, celery, bell pepper, cook on a medium heat for 3-4 minutes or until soft, now add the crab meat, crumbs, salt and pepper, mix gently together. The mixture has to be moist and delicate, if it is to dry add more wine, if it is too soft add more bread crumbs. With a spoon fill the cavity of the 4 side of the lobster shell, sprinkle over Asiago cheese and bake in a 395*F. preheated oven for 8-10 minutes.
Directions:Stuffed

Baked Lobster Quishe

It's a proven fact that people love quishe. This recipe dresses it up a bit with sweet Maine lobster meat. Try it out for your next cocktail party!

Ingredients

• pastry for a 9-inch crust
  
• 2 large leeks, white and 1 inch of the chartreuse part
  
• 1 tablespoon butter
  
• 1 teaspoon lemon zest, finely shredded
  
• 2 cups cooked lobster meat, about 12 ounces, cut in large chunks
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon minced fresh thyme
  
• 3 large eggs, beaten
  
• 1/2 cup milk
  
• 1/2 cup heavy cream
  
• 1 tablespoon lemon juice
  
• 1/2 cup shredded swiss cheese

Directions
Heat oven to 375 degrees F. Line a 9-inch pie pan or 10-inch quiche pan with pastry. Line the pastry with foil, then weight with a smaller pan or a big handful of dried beans. Bake until set, 10 to 12 minutes, then remove liner and continue baking until shell is fully cooked and lightly browned, 5 to 7 minutes more. Set the shell aside.While pastry is baking, thinly slice leeks. You should have 1-1/2 cups. Put them in a colander under running water and rinse until all sand is washed away. Drain thoroughly. Melt butter in an 8- or 9-inch skillet over medium heat. Add leeks and cook, stirring occasionally, until all extra moisture is evaporated and they are softened but not browned, about 5 minutes. Stir in the lemon zest and cook until the fragrance is released, about a minute more. Stir in lobster, salt, and thyme and set aside.Beat the eggs with milk, cream, and lemon juice. Sprinkle the cheese onto the prepared crust, then spread on the lobster and leek mixture. Pour in the custard. Reduce heat to 325 degrees F. Put the quiche on a cookie sheet and bake until just set (a knife blade inserted near but not right at the center will come out clean), about 30 to 40 minutes
Source:Quishe

Lobster Dumplings

Another great Asian style recipe. Dumplings are pretty easy to make, but it might take you a few tries to get it right. The final product is fantastic, so don't lose heart trying to get it right!

Ingredients:

• 1 lb lobster meat (reserve claw meat for garnish)
  
• 2 tbsp heavy cream
  
• 1 small egg
  
• 1/2 tsp ginger, minced
  
• 1/8 tsp garlic,minced
  
• 1/2 tsp fish sauce
  
• 1/4 cup water chestnuts,finely diced
  
• 1/4 tsp basil, minced
  
• To taste salt and freshly ground pepper
  
• 1 1/2 tbsp cornstarch
  
• 1/4 cup water
  
• 12 won ton wrappers

Directions
In food processor or blender, puree the lobster, cream, egg, ginger, garlic, fish sauce, water chestnuts and basil. Transfer to bowl and season with salt and pepper. Cover with plastic wrap and refrigerate one hour. Combine cornstarch and water in small bowl. Lay out wrappers and place ½ Tablespoon of filling in the center of each. Brush edges of wrappers with the cornstarch mixture. Gather the edges together and twist to close. Place the dumplings on a baking sheet lined with parchment paper. Cover with wrap and refrigerate one hour. Just before serving, bring a large saucepan of water to a boil and cook the dumplings for about five minutes, or until they float to the surface.
Source:Dumplings