Barbecued
Lobster
Directions:
1. Select live lobsters that weigh between 1-1/2 and 2 pounds.
2. In a large pot, bring about two gallons of water to a boil. Parboil
two lobsters at a time in a covered pot for five to seven minutes.
3. Remove lobsters from the cooking pot, turn them upside down on a
cutting board, and slice them in half lengthwise from the tail to the
top of the head. Use a sharp knife to split the claws only on the side
that will be turned up on the grill.
4. Place each half lobster, shell side down, on a grill that has been
pre-heated to medium temperature.
5. Baste the exposed lobster meat with melted butter or oil and
sprinkle with salt and pepper. For added flavor, use seasoned oils, or
add garlic, herbs and spices or lemon or lime juice to the butter.
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Ingredients:
- Medium
size lobsters
- Butter
or oil
- Lemon
- Salt
and pepper
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6.
Cover lobsters with a metal pie plate or a shallow
roasting pan to ensure quick and even cooking. Remove the cover
periodically to baste the lobsters and to check cooking progress.
7.
Grill lobsters for about 10 minutes. Be sure to check the meat at the
thickest part of the tail in order to determine that lobsters are
completely cooked. When the meat is white and opaque, your grilled
lobsters are ready to eat.
8. Serve grilled lobster with melted drawn butter and a slice of lemon.
A buttery
chardonnay or a fume blanc complements this delicious recipe. |
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Creamed Lobster Rolls
(Our Favourite)
Directions:
1. Shell lobsters and
cut lobster meat in pieces.
2. In a saucepan, melt 1/2 cup butter.
3. Add cooked cut lobster meat.
4. Fry lobster meat in butter for approximately 5-7
minutes.
(Lobster will start to "soak up" the butter.)
5. Add whipping cream to lobster. Bring just to a
boil, then remove from heat.
6. Cut crusty rolls in half and sprinkle with cheddar cheese.
Place in preheated oven and toast until cheese is slightly melted.
8. Place rolls on plate and add cream lobster mixture on top.
9. Garnish with parsley and lemon wedges and serve
With this
dish, one word - Champagne. |
Ingredients:
- 2 medium sized boiled lobsters
- shelled
- 1/2 cup butter
- 1 cup whipping cream (more if
desired)
- 2-3 crusty rolls
- 1/2 cup chedder cheese
(optional)
- salt & pepper
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Baked Stuffed
Lobster
Directions:
1.
Shell 1 lobster knuckle and claw from each lobster. Cut the meat into peices.
2.
In a large bowl, combine lobster meat, onion, cracker crumbs, mayonaise
and pepper. Mix well.
3.
Turn the lobsters over and "stuff" mixture into lobsters backs.
4.
Put 1 teaspoon of butter on top of mixture on each lobster.
5.
Place lobsters on cookie sheet and put in preheated over at 350
degrees. Cook for 15 - 20 minutes.
6.
Allow your guests to shell and eat (dipped in melted butter) the rest
of the lobster themselves.
7.
Enjoy!
Try a
fruit-forward reisling or alsace with this baked delight! |
Ingredients:
- 2
medium sized boiled lobsters
- 1
package salted tops crackers (113g)
- 1
medium onion
- 1/2
to 1 cup mayonaise
- 1/8
tsp pepper
- 2
tsp butter
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Lobster Pasta
with Cream Sauce
Directions:
1. Heat oil in heavy large saucepan over high
heat. Add tomato paste; stir 3 minutes.
2. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme,
and parsley.
3. Add cream; boil 2 minutes.
4. Reduce heat to medium-low. Stir occasionally, about 20 minutes.
5. Cut lobster meat into bite-size pieces and add to sauce.
6. Gently rewarm over low heat, stirring occasionally.
7. Meanwhile, cook pasta in large pot of boiling salted water
until just tender but still firm to bite, stirring occasionally.
8. Drain; return pasta to pot.
9. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes.
10. Season with salt and pepper.
This dish
pairs wonderfully with a crisp sauvignon blanc or a pinot grigio.
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Ingredients:
- 3
- 1.5 lb live lobsters
- 3
tablespoons olive oil
- 1/4
cup tomato paste
- 2
large plum tomatoes, chopped
- 1/3
cup dry white wine
- 2
tablespoons white wine vinegar
- 2
garlic cloves, sliced
- 2
fresh tarragon sprigs
- 2
fresh thyme sprigs
- 2
fresh Italian parsley sprigs
- 6
cups whipping cream
- 1.5
lbs fettuccine or linguine
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Simple & Delicious Boiled Lobster
Directions:
1. Fill large pot with 4 inches of water. Add salt to water and bring to a boil.
2. Put live lobsters in boiling water head first.
3. Cover. Boil lobsters for approximately 20 minutes until done.
4. Use lobster crackers (or nutcrackers) to shell lobsters.
5. Dip lobster meat in melted butter and enjoy!
A white burgundy, such as a pouilly fuisse, is the perfect choice.
ALL
our lobsters are shipped LIVE. Remember, lobsters are dark in
colour until cooked! |
Ingredients:
- 2 - 1.5 lb live lobsters
- 2 tsp salt (sea salt is best)
- 1/4
cup melted butter
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