Cooking Lobster:
Lobster Recipes

Lobster Bisque
Lobster Newburg
Lobster Medallions
Fresh Lobster Spring Rolls with Lime-Ginger Vinaigrette

Lobster Bisque

Serves 4

Ingredients:

2 lbs. uncooked lobster
1 stalk celery, chopped
1 carrot, peeled and chopped
1 onion, chopped
1 bay leaf
Small bunch parsley
10 cups water
2 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
2 tablespoons sherry
2 teaspoons chopped fresh chervil
2 teaspoons chopped chives
2 teaspoons chopped fresh tarragon
salt and white pepper to taste

Preparation:

Wash lobster well. Separate the head from the body/tail by inserting a sharp knife into first membrane layer holding the two together.

Combine head, celery, carrot, onion, bay leaf, parsley and water in large saucepan and bring to a boil. Simmer 15 minutes, skimming as necessary. Add lobster tail to stock and simmer 10 to 15 minutes, again skimming as necessary. Strain, reserve 8 cups stock and tail.

Using scissors, extract meat from reserved tail by cutting through shell and carefully peeling away meat. Place lobster meat in food processor or blender with 1/4 cup reserved stock and purée until smooth.

Melt butter in large saucepan over medium heat. Add flour and cook 1 minute. Remove from heat and gradually add reserved stock and milk. Return to heat and bring to boil, stirring constantly. Reduce heat and simmer until thick and creamy.

Add puréed lobster, sherry, chervil, chives, tarragon, salt and pepper. Serve hot.

Lobster Newburg

Serves 4

Ingredients:

about 1 lb. cooked lobster meat, thawed if frozen
3 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon each pepper and paprika
Dash of cayenne
1 cup half and half
1/3 cup dry sherry
2 egg yolks
4 slices warm buttered toast, cut in half diagonally or 4 baked patty shells

Preparation:

Cut lobster meat into 3/4 inch slices or chunks, set aside.

In a pan, melt butter over medium-low heat, add 1/4 teaspoon of the salt, pepper, paprika, cayenne and lobster meat. Cook, stirring occasionally, just until heated through.

In another pan, slowly heat half-and-half to scalding (just beginning to bubble at edges), stir in sherry. In a bowl, using a wire whip, beat egg yolks slightly, add hot half and half mixture to yolks, beating rapidly and constantly. Return mixture to pan and cook, stirring, over low heat until slightly thickened (do not boil), add remaining 1/4 teaspoon salt.

Pour sauce over lobster and mix thoroughly. Serve on toast slices or heaped high in baked patty shells.

Lobster Medallions

Serves 3

Ingredients:

1-1.5# Lobster tail (thawed)
1-cup dry vermouth
3-cup water
1/4 cup chopped shallots
1-cup heavy cream
2-tspoon dry tarragon
1-stick butter, cut into pieces

Preparation:

Bring vermouth and water to low boil in steamer, add lobster tail in shell and steam for 20 minutes. Remove lobster and wrap in damp cloth to retain heat, add shallots, tarragon and heavy cream to liquid and allow to simmer for 5 minutes, reducing liquid to ½ . Strain and add butter. Whisk to incorporate and place to side. Remove lobster meat from the shell and slice into 1/4 inch thick medallions. Place on medallions on warmed serving platter and drizzle sauce over and serve.

Note:  

This is a thin sauce but may be thickened if desired.

Fresh Lobster Spring Rolls with Lime-Ginger Vinaigrette

Makes 10 rolls

Ingredients:

1 each fresh lobster, about 1-1/2 lbs. cooked
1 head butter lettuce
1 ea. small carrot
1/2 ea. hothouse cucumber
20 ea. basil leaves
20 ea. cilantro sprigs
40 ea. garlic chives
20 ea. mint leaves
1/4 cup toasted peanuts, chopped coarsely
15 Pcs. rice wrappers
1 / 4 cup rice wine vinegar
1 ea. egg yolk
1 tsp. water
1 cup peanut oil
1/2 cup cilantro, basil and mint leaves, loosely packed
2 tbsp. rice wine vinegar
1 ea. juice of lime
1 tbsp. minced fresh ginger
salt and pepper

Preparation:

Prepare the Vinaigrette:

Place the egg yolk and water into the workbowl of a food processor and turn it on. Slowly add half of the oil then add the herbs and ginger then puree until the mixture becomes smooth. Add the vinegar then add the remainder of the oil. Finish with the lime juice then season to taste with salt and pepper.

Prepare the Rolls:

Remove the lobster meat from the shell and dice into 1/2 inch pieces. Keep chilled.

Peel the carrot and wash the cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. Cut both the carrot and cucumber into thin julienne and reserve. Prepare the herb leaves by washing and spinning dry.

Separate, wash and dry the leaves from the lettuce, discarding the dark green outer leaves. You will need one leaf for each roll. Lay the leaves down, concave side up on a clean work surface and assemble the remaining ingredients in each leaf starting with the herbs and finishing with the lobster and peanuts.

Heat a 5 qt. pot of water to a boil and add 1/4 cup rice wine vinegar. Dip a rice wrapper into the water for a second or two then lay out onto a damp towel. After it becomes soft, place the lettuce cup into the center and roll into a cylinder, tucking the ends in before the final roll.

Chill well, then slice the hard ends off and cut each roll into six equal slices. Drizzle the vinaigrette over the top and serve.

Recipe By: Chefs Anne and David Gingrass