by Kymberlee Fajardo
Lobster is usually one of the (if not the) most expensive dishes on a restaurant menu. We often find it served simply steamed with a side of butter. We’ve seen the typical lobster pasta dish in a creamy white sauce or the lobster bisque. But have you ever wondered what it took to create the most expensive, decadent and maybe even absurd lobster dishes ever served? Now you can re-create these dishes at home and impress that special someone.
Lobster Mac and Cheese
- 2 cups cooked elbow macaroni
- 1 cup Gruyere, shredded
- 1/2 cup cheddar
- 1 red pepper, diced
- 1 cup cooked lobster meat
- 1 tsp. salt
- 4 tbsp. milk or cream
- 2 tbsp. butter or margarine
- pepper to taste
- 4-6 ramekins
- Preheat the oven to 375F.
- Butter the ramekin dishes.
- Combine the macaroni, cheese, lobster meat, diced peppers, milk, and salt in a bowl and mix.
- Fill the ramekins with the mixture.
- Top with a sprinkling of extra cheese, optional.
- Bake for 20 mins.
Lobster Grilled Cheese
Sprinkle your favorite white cheese (shredded white cheddar, fontina and or gruyere) over two slices of your favorite grilling bread. Add about ¼ cup (or more) of cooked lobster between the slices, close and grill with about ½ tablespoon of butter over medium heat until cheese is melted and bread is crisp. Slice in half and serve warm.
- 1lb cooked lobster meat (fresh or canned)
- 2 celery sticks
- 9fl oz lemon
- 1 tablespoon tarragon (freshly chopped)
- 6 small flat breads or rolls
- extra virgin olive oil (for drizzling)
Start by cutting the lobster meat and the celery into cubes, and placing in a bowl. Next stir in three quarters of the lemon mayonnaise and all of the tarragon. Warm the bread under the grill. When warm but not toasted, spread with the extra mayonnaise, and scoop in the lobster mixture. Finish by drizzling with extra virgin olive oil, and serving straight away.
- 4 cups fat-free, lower-sodium chicken broth
- 3 (5-ounce) American lobster tails
- 3 tablespoons butter, divided
- 1 cup uncooked Arborio rice or other medium-grain rice
- 3/4 cup frozen green peas, thawed
- Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag.
- Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes.
- Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat.
- Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly.
- Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.
- 1 Tortilla Flour 10”
- 50 grams/approx. 3½ tablespoons of red sweet peppers
- 50 grams/approx. 3½ tablespoons of green sweet peppers
- 50 grams/approx. 3½ tablespoons grams of onion
- 240 grams/approx. 1 cup of lobster tail (unshelled)
- Herb Butter (Prepared already with rosemary and fennel)
- Dash of salt and pepper
- 4 ounces chipotle sauce reduction (see below instruction for sauce)
1. Add a teaspoon of herb butter into a pan; wait until completed melted
2. Add red and green sweet peppers, onion and lobster tail
3. Sauté over medium heat until the peppers are crunchy and the lobster is throughly cooked
4. Season with salt and pepper
5. Heat the chipotle sauce in a separate pan
6. Heat the flour tortilla and fill with lobster, peppers and onion
7. Wrap the tortilla and bath with the chipotle sauce
8. Decorate with a ribbon of red pepper oil and a sprig of cilantro.
- 3 medium shallots
- 2 medium cloves garlic
- 1 medium yellow bell pepper
- 2 ribs celery
- 8 to 10 ounces cooked lobster meat (from 2 lobster tails)
- 1 tablespoon olive oil
- 15-ounce can kidney beans, rinsed and drained
- 2 to 3 tablespoons homemade or store-bought chili powder
- 1/4 cup tomato paste
- 1 cup fish stock (may substitute 1/2 teaspoon seafood base seasoning paste mixed with 1 cup very hot water)
- 1/4 cup water
- 1/2 cup heavy cream
- Mince the shallots and garlic; stem and seed the bell pepper, then finely chop it and the celery (about 1 cup each). Cut the cooked lobster meat into large dice.
- Heat the oil in a large, heavy-bottomed pot over medium heat until it shimmers. Add the minced and chopped vegetables; cook for 6 minutes, stirring occasionally, until they have softened.
- Add the kidney beans, chili powder and tomato paste; cook for 5 minutes, stirring constantly. The mixture will be thick; add the stock, stirring to combine. Cook for 8 minutes, stirring often. Add the water and cook for 1 to 2 minutes.
- Add the diced lobster meat and the cream, stirring gently to combine. Cook for 1 minute, or just until those ingredients are heated through.
- Taste and adjust the seasoning as necessary. Divide among individual bowls; serve hot.
Photo Courtesy by order or appearance: SimpleRecipes.net, HauteLiving.com, Notecook.com, MyRecipes.com, Examiner.com, FoodGypsy.com and LobsterHelp.com