Note: Lobsters are
best when they are killed immediately before they
Broiled Lobster Tails
4 lobster tails (6- or 7- ounce)
Vegetable cooking spray
2 tablespoons finely crushed bread crumbs, (4 cups)
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons minced fresh parsley
1 Dash paprika
1 tablespoon reduced-melted butter
2 tablespoons Chablis or other dry white wine
2 tablespoons lemon juice
1 clove garlic, crushed
Make a lengthwise cut through the top of 1 lobster shell, using kitchen shears, and press shell open. Starting at the cut end of the tail, carefully loosen the lobster meat from bottom of the shell, keeping meat attached at end of tail; lift meat through top shell opening, and place on top of shell. Repeat procedure with remaining lobster tails.
Place lobster tails on a rack coated with cooking spray, and place rack in a shallow roasting pan.
Combine bread crumbs, Parmesan cheese, minced parsley, and paprika in a small bowl; stir in melted butter. Set aside.
Combine wine, lemon juice, and garlic; stir well. Brush lobster with half of wine mixture. Broil 5-1/2 inches from heat 9 minutes or until lobster flesh turns opaque, basting with remaining wine mixture after 5 minutes. Sprinkle crumb mixture evenly over lobster, and broil an additional 30 seconds. Yield: 4 servings.
You can ask your fishmonger to halve the live lobster for you; use immediately.
Or cook the whole lobsters in a pot of boiling water and split them in half before serving.
2 two-pound lobsters, halved lengthwise
1/4 cup + 1 tablespoon Extra virgin olive oil
1 1/2 teaspoons Minced garlic
Salt and freshly ground pepper
3/4 cup Dry white wine
Juice of 1/2 lemon
8 Juniper berries, crushed
2 Bay leaves
1 teaspoon Chopped thyme
8 Thyme sprigs
Rub the cut sides of the lobster tails with 1 tablespoon of the olive oil and 1/2 teaspoon of the garlic. Then season the lobster with salt and pepper.
In a large steamer, combine 1/2 cup of the wine with the lemon juice, juniper berries, bay leaves and thyme sprigs. Add 2 inches of water, then the lobsters, cut side up, in a steamer basket and cover tightly. Steam the lobsters over high heat about 8 minutes, or until the tails are cooked through and the claws are red.
Meanwhile, in a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the mushrooms and cook over high heat until tender and just beginning to brown, about 8 minutes. Add the remaining 1 teaspoon of garlic and the chopped thyme and cook until fragrant, about 1 minute. Add the remaining 1/4 cup of white wine and cook until almost evaporated. Season with salt and pepper.
Transfer the lobster to 4 large plates.
2 cups lobster meat, cut into rather large pieces
2 tablespoons butter
1 tablespoon flour
1/2 teaspoon salt
Few grains of Cayenne pepper
1/2 cup milk
1/2 cup thin cream
1 teaspoon vinegar
1 tablespoon lemon juice
2 egg yolks
Melt the butter in a saucepan, add the flour and the lobster meat.
Add the salt, pepper, milk, and cream.
Cook together until thick, and then pour in the vinegar and lemon juice.
Beat the egg yolks and stir them into the cooked mixture, using care to prevent them from curdling.
When the mixture has thickened, remove from the stove and serve over toast.
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