The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Subscribe !
to
The ChiliNews

[Index]
[Handling Lobster]
[Cooking Lobster]
[Eating Lobster]
[Lobster Recipes]
[Lobster FAQ]
Lobster Recipes

The ChiliPaper wants to thank Clearwater Seafood for allowing us to use all their Lobster & Seafood information. Please visit their site for a "lobster-licious" treat!

Broiled Lobster with Crab Stuffing, Vegetables, Rice & Mango Salsa

Shelled Lobster Purses with Leeks, Mango and Avocado

Steamed Lobster with Sauce Beurre Rouge

Lobster Roe Butter

Lobster Tomalley Spread

Lobster Stock

Planning Lobster Meals

Storing

 

Broiled lobster with crab stuffing, vegetable, rice and mango salsa

    Ingredients:

      2 Live Lobster
      1 lb. crab meat
      3 cloves Garlic, minced
      1/2 White onion, finely diced
      1 Egg
      1/2 tsp. Parsley, chopped
      1 tsp. Thyme, stemmed and finely chopped
      1 tsp. Tarragon
      3 cups Mixed vegetables (fresh or frozen)
      1 cup White rice
      2 cups Water
      2 tbsp. Butter, melted
      1 small Red onion, minced
      1 Red bell pepper, seeded and diced
      1/4 cup Cilantro, finely chopped
      1 tsp. Oil
      1 Mango, diced
      1/2 cup Balsamic vinegar

    Instructions:

    Bring a large pot of salted water to a boil. Cook lobsters for 10 minutes.  Turn the cooked lobsters onto their backs. With a sharp knife, split down the center. Remove the stomach and discard. Crack claws with flat side of knife. In a large bowl, mix crab meat, onion, garlic, egg and herbs. Season with salt and pepper. Steam rice over medium heat, then fluff with fork. 

    Salsa: In a bowl, mix red onion, red pepper, cilantro, oil, balsamic vinegar and mango. Add rice. Reserve until ready to serve.

    Stuff the cavity of the lobster with the crab mixture. Pour butter over the stuffing. Place under the broiler for 10 minutes or until lobster is cooked. Serve with the rice mixture.

 

 

Shelled lobster purses with leeks, mango and avocado

    Ingredients:

      2 Live Clearwater Lobsters
      4 cups Leeks, finely chopped
       2 cloves Garlic, minced
      1 1/2 cups Olives
        tsp. Salt
        cup Basil, thinly sliced
      1 lb. Spinach leaves
      4 whole chives
      4 8-inch round sheets of rice paper
      1 Mango, peeled, pitted and thinly sliced
      1 Avocado, peeled, pitted and thinly sliced
        cup White wine
        cup Butter
      4 Whole chives
      tsp. Black pepper

 

    Instructions:

    In a large pot of boiling salted water, cook lobsters for 10 minutes. Cool. Split the lobsters in half with a sharp knife. Remove tail meat and save. Break the arms free of the body. With a sharp knife, cut into the claw and twist the knife to break the shell. Twist the lower claw to remove cartilage, snap and pull.                                      Remove the claw meat and chop. Leave the tail meat whole.

    Assemble the purses: In a heavy pan over medium heat, melt the butter and sautT the leeks for 10 minutes or until soft. Add the garlic and cook for another three minutes. Add the wine, increase the heat to high and reduce until almost no liquid remains. Add salt and pepper to taste. Stir in basil and set aside to cool.

    Bring a pan of water to a simmer. Add spinach leaves and blanch for 10 seconds. Remove with slotted spoon; immediately plunge in ice water. Squeeze out excess water.  Place a circle of the rice paper on the lower half of a towel and fold the top half over the rice paper, enclosing it. Press down gently and let rest for two minutes. Unfold the towel and transfer the paper to a work surface. Place three spinach leaves in the center of each circle, overlapping slightly. Place 2 tbsp of the leek mixture into the center. Place 1 lobster tail and one claw on top of the mixture. Lift the sides of the rice paper and gather together at the top. Tie tops with the chive strips. Preheat oven to 400o F. Brush a pan with butter. Place the lobster purses in the pan. Bake the purses for 8 to 10 minutes or until golden brown. Place 4 slices each of avocado and mango on individual plates and place the purse on top. Serve hot.

 

Steamed Clearwater Lobster with Sauce Beurre Rouge

    Ingredients:

      4 Lobster
      2/3 cup white wine
      cup White wine vinegar
      tsp. Salt
      tsp. White pepper
      2 Shallots, finely chopped
      230 ml whipping cream
      1 tbsp Lemon juice
      1 lb. Butter, chilled
      1 tbsp. Pink Peppercorns, coarsely chopped

 

    Instructions:

    Combine white wine, wine vinegar, salt, pepper and shallots in a saucepan. Reduce liquid over medium heat until only 3 tablespoons remain. Add the cream and peppercorns and reduce again by one half.

    Cut chilled butter into cubes; over low heat, whisk in the butter a few pieces at a time.  Remove from heat, add lemon juice and pass sauce through a chinois. Adjust seasoning

    Steam Clearwater Lobster in water and a little white wine. Remove the tail meat from the shell and cut in half lengthwise.

    Stand head up, arrange body meat on plate with tail meat on top. Place claws on either side. Top meat with Sauce Beurre Rouge. Garnish with whole pink peppercorns.

Lobster Roe

The eggs often found in female lobsters are called lobster roe. They are bright red and firm when cooked and are considered a gourmet delicacy. Here's a quick and easy recipe designed to make almost any meal more Roe-mantic!

Lobster Roe Butter

      cup butter, softened 50 ml
      1 tbsp. Lobster roe, cooked 15 ml
      1 tsp. Fresh parsley, minced 5 ml
      tsp. Salt 1 ml

Mix all ingredients. Chill. Serve as a tasty topping on broiled or grilled lobster, fish steaks and fillets

Tomalley

The smooth green substance found in a cooked lobster's body cavity is called tomalley, and is also considered a gourmet delight. Makes a great spread!

Lobster Tomalley Spread

      3 tbsp Tomalley 45 ml
      1-1/2 tsp Mayonnaise 7 ml
      1/2 tsp Horseradish 2 ml

Mix all ingredients together and chill. Serve with crackers or fresh vegetables.

Lobster Shells

Shells are to lobsters what bones are to other animals. Like soup bones, they can serve as the basis of delicious broths and bases. Use them in stocks to add color and flavor to sauces, stews and bisques.

Lobster Stock

Simply simmer with onions, carrots, celery and seasonings in water, for about 30 minutes. Strain. Reserve liquid.

PLANNING LOBSTER MEALS

Planning lobster meals is easy because you can purchase your fresh Clearwater lobster in every size and quantity to suit all your cooking and menu needs, from romantic dinners to family style get-togethers.

How much do I need?

A 1 lb (454g) whole lobster yields about 1/4 lb (114 g) of lobster meat

A 1-2 lb (454 g 908 g) whole lobster serves one person. But you probably won't be able to stop at just one!

STORING LOBSTER

Live:

For maximum fresh-flavor, cook and serve lobsters as soon as possible after you receive your order.

Lobsters should always be kept cool and moist at 37-41oF (3-5oC)

Store refrigerated, covered with a layer of wet newspaper, for no more than 12 hours.

Do not store live lobsters on ice, in fresh water or in the bathtub.

Cooked:

Keep refrigerated.

Store cooked lobsters on their backs to keep in the juices.

Lobster Nutrition

Everyone knows how delicious lobster is . But were you aware of how good lobster is for you? Nutrition-wise, lobster is a valuable low-fat source of protein, calcium, zinc, phosphorus and a good source of vitamin B 12. Lobster is lower in cholesterol than you think. In fact, lobsters contain Omega 3 Fatty Acids, substances that researchers believe may actually fight cholesterol build up, reducing the risk of heart disease.

 

 

These pages designed and maintained by:
 
RHCP Group
Copyright 1997-2003
Send E-mail to the
WebMaster