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>> LOBSTER [topic: previous/next]
PostPosted: Thu Oct 09, 2008 12:06 pm

Posts: 5

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PostPosted: Thu Oct 16, 2008 12:00 pm
Ken Jones

Posts: 9780
Location: California

Here's a recipe my wife had in her file but she doesn't know where she originally got it so attribution is tough.

Lobster with Coconut, Rice and Banana

2 ½ lb lobster tails (4-5 pounds of lobster)
4 oz coconut cream
1” fresh ginger, finely chopped
2 large onions, finely chopped
1 clove garlic, finely chopped
1 tsp brown sugar
1 tsp lemon or lime juice

1 Tbsp Mild Curry Powder
2 tsp tumeric
2 tsp corriander
2 tsp cumin
½ tsp chili
½ tsp cinnamon
½ tsp black pepper
Pinch of cloves and nutmeg

Cooking and Preparation —

1. Boil lobster for about 10 minutes. Cool. Remove most meat from tail, body and legs. Cut into walnut-sized pieces. Reserve cooking liquid.
2. Mix coconut cream with 1 cup of the lobster cooking liquid in a saucepan until melted. Add spices and cook over a medium heat until a ring of oil appears and the spices smell cooked.
3. Add onion and garlic to the mixture with another cup of water and cook for 15 minutes more. Add lobster meat. Season with salt and heat for 5 minutes over a low heat. Add brown sugar and lime or lemon juice.
4. Serve with yellow Pilau rice, sliced bananas in lime, grated fresh coconut, mango chutney, and carrot salad.
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PostPosted: Wed Oct 22, 2008 5:28 pm

Posts: 277

Go to Costco and buy several tubs of their lobster bisque. Take a large sauce pot, saute' some garlic and onions in good olive oil. Add bay leaves and fresh ground pepper. Add bisque and heat through. Add the meat of several fresh caught lobsters (boil 'em up first). Salt and pepper to taste.

Make some garlic bread and you've got some good eats there my friend.
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PostPosted: Wed Oct 22, 2008 5:55 pm

Posts: 277


Boil the lobster til it's cooked through. Split the lobster in half, head and all (get rid of the gut and all of the tomale). In a separate pan melt butter and add chopped basil, garlic, onion, dill, seasoned salt, pepper, and red pepper flakes.

Take lobster halves, brush them with the butter mixture and throw them on the grill, meat side down. Let 'em grill until the surface of the meat has those bbq char lines. Don't overcook (it's already cooked so it takes just a minute or two). Remove from heat and brush with more of the butter mixture and set aside.

In a separate pot, boil up some new quartered new potatoes till they're al dente. Drain potatoes and set aside.

In a separate sauce pan, saute' some fresh spinach in olive oil and fry until they're a little crispy. Add salt and pepper to taste and set aside.

Plate up the lobster and brush with butter mixture. Add boiled potatoes. Sprinkle potatoes with butter and caraway seeds, salt and pepper. Add the spinach on the side and chow down.

A good salad and garlic bread goes a long way with this recipe as well.
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PostPosted: Thu Oct 30, 2008 4:36 pm

Posts: 4519

This is one that I tried on one of those rare nights when all the kids were at friends for the night and it was just the wife and I Wink

It was awsome.....

1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 3/8 cups fresh fish stock
1/4 cup white wine
1/4 cup double cream
1/2 teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
Preheat your oven's broiler.
Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

recipe came from www.allrecipes.com

Fish like this is your last day on earth, conserve like you will live 1000 years.
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