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Lobster Recipes
Appetizers
Lobster Wraps in Red
Pepper Sauce
4 Maine lobster
tails
½ cup melted butter
8 squares phyllo dough (8”x 8”)
1 Tablespoon garlic salt
2 teaspoons black pepper
4 each skewers, metal or wood
1 recipe Red Pepper Sauce - follows
Remove lobster meat from tail in one piece and rinse in
water. Slide a metal or wooden skewer through the tails
(one each length wise). Brush each with butter and season
with the garlic salt and pepper. Grill lobster skewers
over medium heat turning often. Grill approximately 5
minutes. Meat should be opaque. Remove from grill and
remove skewers. Lay sheets of phyllo dough out flat in
2's. Brush with butter and place a tail in each. Wrap in a
burrito fashion and then brush outside of wrap with
butter. Place on a baking sheet and bake at 350 for about
15 minutes until phyllo wraps are golden brown and crispy.
Red Pepper Sauce:
2 red bell peppers, chopped
1 can chicken broth (10 oz.)
1 pint heavy cream
2-4 dashes Tabasco sauce
2 Tablespoons paprika, divided
4 cloves garlic, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon salt
1 teaspoon cayenne pepper
2 Tablespoons butter
2 shallots, diced
In a pan, melt butter. Add ¾ of the red peppers, all the
shallots and garlic. Sauté until half cooked and add the
stock. Bring to a boil and reduce by 1/2. Remove and put
in a blender and blend on high. Strain sauce and return to
heat. Add cream and reduce by 1/2. Add basil, salt, 1
Tablespoon of the paprika, cayenne pepper and Tabasco.
Simmer for approximately 2 minutes and serve.
For presentation, cut wraps in a diagonal motion, (about
three different pieces per wrap). Place on plates (one
tail per serving). Pour Red Pepper Sauce over lobster
wraps. Garnish with the unused red peppers and rest of the
paprika.
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Questions and wholesale inquiries
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ayup@coastallobster.com