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Lobster Recipes
Appetizers
Lobster Cocktail
with Three Dipping Sauces
Spiced Fish Court
Bouillon (yields 2 quarts)
4 Tablespoons vegetable oil
1 cup sliced carrots
1 cup sliced celery
1 cup dry white wine
2.5 quarts water
5.5 pounds lobster and shrimp shells
a dash dried fennel
12 sprigs parsley
1 Tablespoon pickling spice
salt and pepper to taste
Heat oil. Cook vegetables in oil until they just begin to
color. Add wine, water and shells. Bring to a boil. Skim.
Add fennel, parsley and pickling spice. Simmer for 2
hours. Strain through double cheesecloth. Season with salt
and pepper to taste. Makes 2 quarts.
1 Maine lobster, 1.5 – 2 pounds
Place lobster on back on cutting board. Kill lobster by
cutting spinal cord where tail and body shells come
together. Turn lobster over and split it the entire length
from head to tail. Remove intestines and vein (from center
of tail segment). Crack the claws from underneath and
carefully remove the claw meat.
Remove the tail meat in one piece, keeping the lobster and
claw shells for use in plate presentation. Wrap the tail
meat in cheesecloth and tie with butcher's twine. Place
the tail and claw meat in a perforated hotel pan and steam
in the spiced fish court bouillon until just done -
approximately 6-7 minutes.
When cool remove cheesecloth and slice lobster body meat
into 1/4 inch medallions. Brush lobster medallions with
olive oil and lightly sear over a hot grill. Allow to
cool. Arrange medallions on serving plate and garnish with
multi-colored salad Savoy. Arrange the dipping sauces in
individual containers around the lobster medallions.
Sauce Verte
1 cup mayonnaise
1 Tablespoon cilantro, chopped
1 Tablespoon fresh curly parsley, chopped
1 Tablespoon fresh chives, chopped
1 Tablespoon capers, rinsed
1 Tablespoon sweet pickle relish
salt and pepper to taste
Combine all ingredients in a bowl and blend well. Adjust
seasoning and refrigerate.
Hoisin Sauce
1/2 cup sour cream or yogurt
1/4 cup hoisin sauce
Combine all ingredients in a bowl and blend well.
Refrigerate until needed.
Orange Marmalade and Horseradish
1 cup Dickerson orange marmalade with zest
1 teaspoon prepared horseradish
To taste Tabasco sauce
Blend all of the ingredients in a bowl. Refrigerate until
needed.
Rémoulade
1 cup mayonnaise
2 Tablespoon water
1 Tablespoon chopped sour pickle
1 Tablespoon chopped rinsed capers
1 Tablespoon minced parsley
1 teaspoon anchovy paste
1 teaspoon prepared mustard
2 cloves minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon minced fresh chervil
1/2 teaspoon minced fresh tarragon
1/4 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon Tabasco
2 Tablespoon chopped fresh chives
Place mayonnaise in a bowl. Mix all the other ingredients
with the exception of garlic and chives. Add the mixture
to the mayonnaise and mix in garlic and chives. Makes
about 1.25 cups. (1/4 tsp dried tarragon and 1/4 teaspoon
dried chervil mixed with 1 Tablespoon water can be
substituted.)
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com