E
eric
Guest
A couple of my favorite stuffed lobster dishes:
If you feel daring try this one, a little work involved and a unique taste, but well worth the effort.
12 Fresh lobsters (450 gms)
1/2 c Diced water chestnut (or
-celery)
Cooking oil
---------------------CORNSTARCH MIXTURE--------------------------
pn Of salt
1/4 ts Cornstarch
1 tb Stock (or water)
----------------------PORTUGUESE SAUCE---------------------------
3 tb Butter
1 1/2 tb Flour
1/3 c Coconut juice
1/3 c Stock (or water)
1 1/2 tb Evaporated milk
1 1/2 ts Curry powder
1/2 ts Salt
--------------------------STUFFING-------------------------------
1/2 c Finely chopped skinless raw
-chicken meat
1/2 c Finely chopped onion
1/4 c Finely chopped abalone (or
-button mushrooms)
8 Presoaked and finely
-chopped small dried black
-Chinese mushrooms
1/8 c Finely chopped Chinese
-celery (or Western celery)
1 tb Finely chopped dry shallots
1/3 c Chopped raw lobster meat
-(shrimp or ham)
Cooking oil
--------------------------COATING-------------------------------
2 Beaten eggs
Bread crumbs
--------------------------GARNISH-------------------------------
1 Or 2 dried scallops (or red
-pepper)
To prepare: 1. Soak and wash dried scallops. Shred and deep-fry until
crisp, and put aside for garnish. If using red pepper, chop finely. 2.
Remove lobster shells. Retain tails and clean. Set aside enough
uncooked lobster meat required for stuffing, and dice it fairly
finely. Chop remaining lobster meat into small square chunks. 3.
Prepare cornstarch mixture, mixing well.
To cook: 1. For Portuguese sauce, heat butter over low flame, add
flour, then rest of sauce ingredients. Cook into a paste, set aside.
2. For stuffing, saute ingredients in a little oil over low flame.
Add Portuguese sauce. Remove from heat and when cooled, stuff into
lobster tail shells. Brush exposed stuffing with egg, sprinkle with
bread crumbs. 3. Heat until smoking, sufficient oil for deep-frying,
lower flame, and immerse stuffed lobster tails (stuffing facing
upwards) for 5 minutes, or until golden. Remove from wok.
(Alternatively, bake unbread-crumbed stuffed lobster tails in a hot
oven for 3 to 5 minutes, until surfaces are dry. Brush with egg and
coat with bread crumbs, bake again until golden.) 4. For lobster meat
chunks, heat wok, add 4 to 5 cups of oil. When oil is at medium heat
add lobster meat and blanch to seal in the juice. Remove lobster.
Clean and reheat wok with 1/2 cup oil, and stir-fry lobster with
diced water chestnut (or celery) and cornstarch mixture for 1 minute.
To present: 1. Place stir-fried mixture in centre of platter, and
sprinkle shredded dried scallops (or chopped red pepper) over. 2.
Arrange lobster tails in a circle around it.
---------------------------------------------------------------------------------
A little easier but still great:
2 (1 1/2-pound) lobsters
Fresh herbs: parsley, rosemary, thyme
4 tablespoons of butter
1/2 onion, diced
1 teaspoon lemon zest
2 tablespoons sliced scallions
2 handfuls crumbled buttery crackers
Extra-virgin olive oil, for brushing and drizzling
Preheat oven to 450 degrees F.
Place lobsters in pan and chill in freezer for 15 to 20 minutes.
Meanwhile, place 1 layer of river rocks in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.
Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.
Move claws to pan and roast for 4 minutes.
Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.
I don't know where you live but by me you can find smooth river rocks at a local garden center.
---------------------------------------------------------------------------------
The old standby :
4 1-1/2 pound Maine lobsters
1-2 tablespoons softened butter
Stuffing:
1-1/2 C. diced celery
3/4 C. diced onion
3/4 C. diced scallops
3/4 C. diced shrimp
3/4 C. diced crab meat
1/4 C. sherry
1 1/2 C. real mayonnaise
4 T. cracker meal
Precook lobsters in water 7 minutes. Cut each lobster in half from beneath just enough so lobster opens like a book. Do not cut all the way through. Butter the meat and bake 10 minutes at 325° F.
To make stuffing: Sauté celery and onion, add scallops, shrimp and crab meat. Then add sherry. Drain some of the juice from the mixture and add mayonnaise.
Remove lobsters from oven and increase temperature to 350° F. Fill lobsters with stuffing. Sprinkle 1 tablespoon cracker meal on top of each stuffed lobster and bake another 5-7 minutes.
If you feel daring try this one, a little work involved and a unique taste, but well worth the effort.
12 Fresh lobsters (450 gms)
1/2 c Diced water chestnut (or
-celery)
Cooking oil
---------------------CORNSTARCH MIXTURE--------------------------
pn Of salt
1/4 ts Cornstarch
1 tb Stock (or water)
----------------------PORTUGUESE SAUCE---------------------------
3 tb Butter
1 1/2 tb Flour
1/3 c Coconut juice
1/3 c Stock (or water)
1 1/2 tb Evaporated milk
1 1/2 ts Curry powder
1/2 ts Salt
--------------------------STUFFING-------------------------------
1/2 c Finely chopped skinless raw
-chicken meat
1/2 c Finely chopped onion
1/4 c Finely chopped abalone (or
-button mushrooms)
8 Presoaked and finely
-chopped small dried black
-Chinese mushrooms
1/8 c Finely chopped Chinese
-celery (or Western celery)
1 tb Finely chopped dry shallots
1/3 c Chopped raw lobster meat
-(shrimp or ham)
Cooking oil
--------------------------COATING-------------------------------
2 Beaten eggs
Bread crumbs
--------------------------GARNISH-------------------------------
1 Or 2 dried scallops (or red
-pepper)
To prepare: 1. Soak and wash dried scallops. Shred and deep-fry until
crisp, and put aside for garnish. If using red pepper, chop finely. 2.
Remove lobster shells. Retain tails and clean. Set aside enough
uncooked lobster meat required for stuffing, and dice it fairly
finely. Chop remaining lobster meat into small square chunks. 3.
Prepare cornstarch mixture, mixing well.
To cook: 1. For Portuguese sauce, heat butter over low flame, add
flour, then rest of sauce ingredients. Cook into a paste, set aside.
2. For stuffing, saute ingredients in a little oil over low flame.
Add Portuguese sauce. Remove from heat and when cooled, stuff into
lobster tail shells. Brush exposed stuffing with egg, sprinkle with
bread crumbs. 3. Heat until smoking, sufficient oil for deep-frying,
lower flame, and immerse stuffed lobster tails (stuffing facing
upwards) for 5 minutes, or until golden. Remove from wok.
(Alternatively, bake unbread-crumbed stuffed lobster tails in a hot
oven for 3 to 5 minutes, until surfaces are dry. Brush with egg and
coat with bread crumbs, bake again until golden.) 4. For lobster meat
chunks, heat wok, add 4 to 5 cups of oil. When oil is at medium heat
add lobster meat and blanch to seal in the juice. Remove lobster.
Clean and reheat wok with 1/2 cup oil, and stir-fry lobster with
diced water chestnut (or celery) and cornstarch mixture for 1 minute.
To present: 1. Place stir-fried mixture in centre of platter, and
sprinkle shredded dried scallops (or chopped red pepper) over. 2.
Arrange lobster tails in a circle around it.
---------------------------------------------------------------------------------
A little easier but still great:
2 (1 1/2-pound) lobsters
Fresh herbs: parsley, rosemary, thyme
4 tablespoons of butter
1/2 onion, diced
1 teaspoon lemon zest
2 tablespoons sliced scallions
2 handfuls crumbled buttery crackers
Extra-virgin olive oil, for brushing and drizzling
Preheat oven to 450 degrees F.
Place lobsters in pan and chill in freezer for 15 to 20 minutes.
Meanwhile, place 1 layer of river rocks in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.
Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.
Move claws to pan and roast for 4 minutes.
Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.
I don't know where you live but by me you can find smooth river rocks at a local garden center.
---------------------------------------------------------------------------------
The old standby :
4 1-1/2 pound Maine lobsters
1-2 tablespoons softened butter
Stuffing:
1-1/2 C. diced celery
3/4 C. diced onion
3/4 C. diced scallops
3/4 C. diced shrimp
3/4 C. diced crab meat
1/4 C. sherry
1 1/2 C. real mayonnaise
4 T. cracker meal
Precook lobsters in water 7 minutes. Cut each lobster in half from beneath just enough so lobster opens like a book. Do not cut all the way through. Butter the meat and bake 10 minutes at 325° F.
To make stuffing: Sauté celery and onion, add scallops, shrimp and crab meat. Then add sherry. Drain some of the juice from the mixture and add mayonnaise.
Remove lobsters from oven and increase temperature to 350° F. Fill lobsters with stuffing. Sprinkle 1 tablespoon cracker meal on top of each stuffed lobster and bake another 5-7 minutes.
