Here is a great summer pasta dish that your entire family will enjoyNumber of Servings: 6Ingredients: 12 ounces dried farfalle (bowtie) pasta2 tablespoons extra virgin olive oil2 cloves garlic, minced2 cups cherry tomatoes, sliced in half2 cups corn kernels (from 3 to4 ears of corn)1 ½ to 2 pounds chilled lobster meat cut into bite-size pieces¼ cup fresh lemon juice¼ cup fresh Italian flat leaf parsley, mincedKosher salt and freshly ground black pepper 1 tablespoon unsalted butter, meltedNutrition Information: 470 calories, 14g fat (4g saturated, 0.2g omega-3), 470mg sodium, 57g carbohydrate, 4g fiber, 33g protein, 10% vitamin A, 30% vitamin C, 10% calcium, 15% iron
Instructions: Cook the pasta according to package directions and set aside. Reserve ¼ cup of the pasta cooking water. While the pasta is cooking, heat the oil in a large nonstick skillet or Dutch oven over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Add the cherry tomatoes and corn and cook another 3 minutes. Add the lobster, lemon juice, parsley, salt and pepper to taste, and the reserved pasta cooking water and stir together until heated through. Combine the cooked pasta and lobster mixture in a large bowl and drizzle with the melted butter.
Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
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Number of Servings: 4Ingredients: 4 Maine Lobsters (1 to 1-1/4 pounds each)4 ears sweet corn4 small boiling onions2 pounds steamer clams, cleaned2 pounds mussels, cleaned12 small red potatoes2 cups water5 pounds seaweed*, preferably Maine Rockweed*if seaweed is unavailable, simply add 2 teaspoons of salt to cooking water and put down a layer of crumpled aluminum foil to raise the lobsters off the bottom of the pan.Instructions: In a large roasting pan (about 12"x16"), place a one-inch layer of seaweed. Parboil onions and potatoes. Shuck corn for innermost husks. Place Maine lobsters on the seaweed, arrange corn and onions between the lobsters and the sides of the pan. Place clams, mussels and potatoes gently over the lobsters, keeping the top of the bake level. Cover with remaining seaweed and add water to the pan. Cover tightly with foil and place on the stove or a preheated grill to cook (if using a grill, make sure the coals are very hot). Start timing the bake when you first see steam. Cook covered for 15 minutes. Remove from heat but leave covered for 5 more minutes. Serve with lemon, melted butter or margarine or your favorite lobster accompaniment.
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Number of Servings: 4Ingredients: 24 oz Squat Lobster Chunks1/2 cup mayonnaise1/4 teaspoon dry mustard1 teaspoon Worcestershire sauce1 stalk celery - diced small1 teaspoon orange zest - minced1/4 cup fennel - diced smallsalt and pepper to taste24 slices of beets18 pieces crackle bread8 ounces avocado - puree1/2 lemon juiced30 orange segments1/4 cup chives - mincedcracked black pepperInstructions: Boil frozen lobster chunks until cooked and chill. Add mayonnaise, mustard, Worcestershire sauce, orange zest, fennel, salt and pepper. Mix to break up chunks.
Mix avocado with lemon juice and season.
To make plate, place 6 slices of beets in center of plate in a round form, over laying each slice.
In a round mold place 4 ounces of lobster salad in mold and press, top with 1 1/2 ounce of avocado. Place mold over center of beets and press lobster out of mold onto beet center.
Garnish plate with chives, pepper and orange segments. Place 3 thin pieces of crackle bread into lobster cake, standing upright.
Source: Ambassador Seafoods
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Number of Servings: 1Ingredients: 1 Filet (8 oz)2 tsp Mitchell's Dust (or like seasoning)1 Tbsp Olive Oil1 Tbsp Parsley Butter1 Lobster Tail (6 oz)1 Tbsp Parsley Butter1/4 tsp Salt and Pepper Mix1/4 tsp Spanish PaprikaLemon Hollandaise1/2 cup Egg Yolks1/2 Tbsp Lemon Juice1 1/2 Tbsp Water1 1/2 cup Drawn ButterSalt to tasteWhite Pepper to tasteTobasco to tasteLemon Juice to tasteTarragon Reduction1.2 oz Dried Tarragon2.5 oz Minced Shallots1/4 Ground Black Pepper1 cup Tarragon VinegarBéarnaiseLemon HollandaiseTarragon Reduction1 Tbsp Minced ParsleySea Salt Baked Potato1 Idaho Potato1/2 oz. Butter1 tsp Sea Salt1 Tbsp Whipped Butter1 Tbsp Sour Cream1 Tbsp Scallions, sliced thinParsley Butter1 lb Butter1 lb Margarine4 oz Minced Parsley (minced very fine and then weighed)Instructions: Wash skin of potato under cold water until clean. Rub potato with butter and sprinkle with sea salt. Bake at 375 degrees for 40-45 minutes. For service, split open and top with butter, sour cream and scallions.
You will need Hollandaise and Tarragon Reduction prepared in order to make the Béarnaise Sauce. For the Hollandaise, whip egg yolks with the lemon juice and water. Cook over simmering water. Stir vigorously, but do not scramble. Add drawn butter slowly to incorporate. Season with salt, white pepper and tobasco. Thin to proper consistency with orange juice. To prepare the Tarragon Reduction combine all ingredients and reduce to almost dry. Now fold Tarragon Reduction and parsley into the Hollandaise mixture and reserve Béarnaise for service.
To prepare parsley butter bring butter and margarine to room temperature. Put butter and margarine into a mixing bowl. Mix until blended smooth, add parsley and mix for 30 seconds. Do not over mix, butter will turn green.
Place filet on a seasoning platter. Dust with Mitchell's steak dust, lightly coat, and brush with oil. Grill steak to desired temperature and brush on all sides with parsley butter.
Brush lobster tail with parsley butter. Season with salt and pepper and paprika. Bake in oven until cooked through. Brush with parsley butter.
Serve filet, lobster tail and sea salt baked potato on a warm platter with béarnaise sauce, drawn butter and a lemon wrap. Garnish with a watercress sprig.
Source: Cameron Mitchell Restaurants
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Number of Servings: 6Ingredients: 2 pounds Sirloin SteaksSix large or 12 small Maine Lobster Tails1/2 cup beer1/2 cup salad oil1 tablespoon lemon juice1 tablespoon honey2 tablespoons snipped fresh chives (or 2 teaspoons dried)1 1/2 tablespoon snipped fresh parsley (or 1/2 teaspoon dried)1 teaspoon snipped fresh basil (or ¼ teaspoon dried)fresh ground black pepper, to taste12 lemon wedgesInstructions: Cut steaks in to 1 1/2 inch cubes. Cut lobster tails crosswise into thirds, leaving the shell on. Combine beer, oil, lemon juice, honey, chives, parsley, basil and pepper. Reserve 3 tablespoons in a separate bowl. Marinate beef and lobster in the rest of the marinade for one to two hours. Thread meat and lobster alternately onto skewers; discard remaining used marinade. Grill the kabobs, turning and basting with reserved marinade, over hot coles for 15 minutes or until lobster flakes when tested with a fork and beef is done as desired. Serve hot with lemon wedges.
Source: Recipe Courtesy of the Maine Lobster Promotion Council
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Number of Servings: 6Ingredients: 1 frozen pizza12 ounces Squat Lobster ChunksInstructions: Add frozen Lobster Chunks to your favorite frozen pizza.
Cook your favorite pizza as directed.
Or ask your Pizza Parlor to add the frozen Lobster Chunks as a topping.
Source: Ambassador Seafoods
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Number of Servings: 6Ingredients: 30 ounces lobster stock2 ears of corn1 medium yucca - small dice1 small onion - small dice12 ounces Squat Lobster Chunks2 ounces buttercilantro leavessalt and pepper - to taste4 ounces heavy cream1 can cream cornInstructions: Remove kernels from ear of corn. Sauté onion and kernels in butter, add ear of cleaned corn, can of cream corn, yucca and lobster stock. Simmer for 20- 30 minutes and remove ears and puree roughly.
Add frozen Lobster Chunks.
When the lobster is cooked add cream and season.
Serve with cilantro leaves as garnish on top of soup and corn bread sticks.
Source: Ambassador Seafoods
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Happy New Year! Here is a tasty recipe to get this year started off right. This is a easy but delicious meal for any day of the week and something sure the kids will enjoy!Number of Servings: 12Ingredients: 2 packages (8 ounces each)Louis Kemp Crab Delights®, flake style or Lobster Delights®, salad style2 tablespoons mayonnaise12 flour tortillas1 1/2 cups shredded lettuceMango Salsa2 tablespoons honey1 tablespoon grated lemon peel2 tablespoons freshly squeexed lemon juice2 ripe mangoes, peeled and diced2 jalapeño peppers, seeded and finely chopped1 chopped medium size red onion2 tablespoons chopped fresh mintInstructions: In a medium bowl, combine Crab Delights and mayonnaise, mix well. Set aside. To make Mango Salsa: In medium bowl, combine honey, lemon peel and lemon juice; whisk until well blended. Add mangoes, jalapeño peppers, onion and mint; toss to coat. To make wraps: for each wrap, spread 1/4 cup of Crab Delights mixture evenly down the center of a flour tortilla. Top with 2 tablespoons Mango Salsa and 2 tablespoons shredded lettuce. Roll up tightly. Cut each wrap in half to serve. Serve immediately.
Source: Trident Seafoods
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Number of Servings: 6Ingredients: 1 (28oz.) can whole peeled tomatoes, undrained1 Cup chicken broth1/2 Cup chopped onion2 Cloves garlic, minced1 1/2 teaspoons dried oregano1 (6oz.) package saffron rice1 (10oz.) package frozen peas, thawed1 (9oz.) package frozen artichoke hearts, thawed6 oven-roasted drumsticks (about 1 pound)1 (10oz.) package frozen cooked shrimp, thawed7 Ounces surimi seafood, crab or lobster flavored, chunk style1 (10oz.) can whole baby clams, drainedNutrition Information: Calories: 524
Protein: 56g
Carbohydrates: 48g
Fat: 12g
Cholesterol: 200mg
Sodium: 1012mg
Percent Calories from fat: 20%
Instructions: Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain.
Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through.
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Number of Servings: 12Ingredients: 2 lbs of cooked lobster meat*, cut into 1-inch pieces3 cups of cantaloupe balls1 diced papaya (about 1 1/4 lbs.), peeled, seeded and cut into 1/2 inch dice6 diced plum tomatoes (about 2 cups), seeded and cut into 1/4 inch dice1 tbsp. of freshly minced ginger1/4 cup of fresh orange juice2 tbsps. of red-wine vinegar1 tsp. of Dijon-style mustardto taste: salt and black pepper1/2 cup of extra-virgin olive oil1 tsp. of finely grated orange zest1/4 cup of freshly snipped chives2 heads of radicchio, leaves washed and patted dry, for garnish*If fresh lobster meat is unavailable, a frozen brand can be found in many supermarkets. If you want to cook your own, you'll need six lobsters, about 1 1/2 lbs. each.Nutrition Information: Calories: 195
Fat: 10g
Cholesterol: 50mg
Instructions: Place the lobster meat, cantaloupe, papaya, tomatoes and ginger in a large bowl. Gently fold together with a rubber spatula. Set aside.
In a small bowl, combine the orange juice, vinegar, mustard, salt and pepper. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the mixture has thickened slightly. Stir in orange zest (makes 3/4 cup).
Shortly before serving, toss 1/2 cup of the dressing with the chives and lobster mixture. Serve on a decorative platter surrounded by radicchio leaves, or place serving portions inside the leaves. Serve remaining dressing on the side or reserve for future use.
Source: Recipe courtesy of the Maine Lobster Promotion Council and Sheila Lukins, author and food editor, Parade Magazine.
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