Images from Broiled Maine Lobster Tails Au Gratin

And here are some of the images from my Maine Lobster Tails Au Gratin Recipe. If you want to see all of them, you can by visiting my Flickr photo stream! Happy eating Foodies!

Calcutta Lobster with Yogurt Sauce

This exotic Lobster dish hails from India. I'm sure they use some type of spiny lobster for this recipe, but I obviously favor the Maine Lobster above all. Try it whichever way you like, I'm sure you will not be disappointed.

Ingredients

• 1 1/2 pounds uncooked lobster tails, thawed if frozen
  
• 1 bunch spinach
  
• 1 medium onion
  
• 4 large garlic cloves
  
• 1 small fresh Serrano Chile
  
• a 1-inch piece fresh ginger root
  
• 1/2 teaspoon brown or black mustard seeds
  
• 2 tablespoons vegetable oil (see note, beginning of recipe)
  
• 2 teaspoons ground coriander seeds
  
• 1 cup plain yogurt
  
• 1 teaspoon coarse salt, or to taste
  
• Accompaniment: cooked white or brown Basmati rice

Directions
With a cleaver or large knife halve lobster tails lengthwise. Discard shells and devein lobster tails. Cut lobster into bite-size pieces. Discard coarse stems from spinach and chop enough spinach to measure 2 cups. Chop onion and mince garlic. Wearing protective gloves, mince Serrano. Peel ginger root and mince. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, garlic, Serrano, ginger root, and mustard seeds, stirring, until onion begins to brown. Add coriander and cook, stirring, 1 minute. Stir in spinach and cook until it begins to wilt, about 30 seconds. Gradually add yogurt, stirring until combined well, and stir in lobster and salt. Simmer mixture gently until lobster is just cooked through, 5 to 6 minutes. Serve lobster and sauce over rice
Source:Calcutta

Lobster Salad with Papaya & Onion

This is a fantastic lobster salad. It's also great served "Lobster Roll" style on a toasted hot dog bun! Bon Appetite!

Ingredients

• 6 (4-ounce) lobster tails, steamed
  
• 2 large Maui onions, thinly sliced
  
• 1 teaspoon canola oil
  
• 1 teaspoon brown sugar
  
• 2 teaspoons rice vinegar
  
• 1/4 cup fresh orange juice
  
• Vegetable oil
  
• 30 strands uncooked spaghetti
  
• 1 papaya, peeled and sliced
  
• 1 head red leaf lettuce
  
• Sesame Miso Dressing
  
• Garnishes: lobster tails, fresh chives

Directions
Cut shell of lobster tails lengthwise on the underside, using kitchen shears. Pry open tail segments; remove meat, reserving tails to use for garnish. Slice meat in 1/2-inch medallions. Cover and chill. Sauté onion in hot canola oil in a large skillet over medium-high heat 10 to 15 minutes or until tender. Stir in brown sugar, rice vinegar, and orange juice. Cover and chill. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375°. Deep-fry spaghetti, a few strands at a time, for 10 seconds or until golden. Drain on paper towels. Arrange lobster medallions, onion, papaya, lettuce, and fried spaghetti; drizzle with Sesame Miso Dressing. Garnish, if desired.
Source:Papaya

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

Stuffed Loster Tails

If you don't feel like preparing the mixture to stuff into the lobsters, I recommend ordering some crab cakes from Lobster Gram. These crab cakes (available in Maryland Style & King Crab) are so full of crab meat, it's difficult to see the stuffing! This is a very heavy meal, so I would advise working up an appetite before hand!

Ingredients

• 4 (1 1/4-pound) lobsters, cooked
  
• 2 cups crushed reduced-fat round buttery crackers (such as Ritz)
  
• 1/4 cup chopped fresh parsley
  
• 3 tablespoons fresh Parmesan cheese
  
• 2 1/2 tablespoons butter, melted
  
• 2 tablespoons fresh lemon juice
  
• 2 tablespoons Worcestershire sauce
  
• 4 lemon wedges

Directions
Preheat broiler. Remove the meat from the cooked lobster tail and claws; chop meat. Set lobster tail shells aside. Combine the lobster, crackers, and the next 5 ingredients (crackers through Worcestershire sauce) in a large bowl. Divide the lobster mixture evenly among tail shells. Broil the stuffed lobster tails 8 minutes or until golden brown. Serve with lemon wedges.
Note: You can also use 6 frozen lobster tails, cooked, for this recipe, reserving just 4 of the tails to stuff.
Source:Stuffed