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Lobster Recipes
Entrees
Lobster With
Thai Herbs
(Serves 4)
4 each 1½ lb. Maine lobsters
1 teaspoon butter
1 teaspoon red curry paste
1 shredded carrot
2 fresh lime leaves (or substitute
fresh lime juice)
1 stalk lemon grass-chopped
2 cups white port/sweet white wine
1 shredded golden delicious apple
2 teaspoons ground tumeric
1 cup whipped cream
1 Tablespoon butter
2 teaspoons chopped coriander
4 pieces bok choy or spinach
Blanch lobster for 3 minutes. Cut lobster in
half lengthwise and broil for 5 minutes.
Add one teaspoon butter, curry paste, shredded
carrot, lime leaves, and chopped lemon grass
to a saucepan and mix together, cooking over
medium heat for a few seconds. Add port wine
and reduce by half. Add shredded apple and
tumeric and reduce until almost dry, about
5-10 minutes, until consistency is almost
pastelike.
In wok melt one tablespoon butter and sauté
bok choy and coriander.
To the pastelike sauce add whipped cream at
last minute and stir until light and fluffy.
To serve place broiled lobster on dinner
plate, put sautéed bok choy on plate and pour
sauce over lobster.
Nutritional information per serving - does not
include lemon grass or lime leaves
calories 489.6 cholesterol 193 milligrams
protein 30.4 grams sodium 558 milligrams
total fat 16.5 grams dietary fiber 2.0 grams
carbohydrate 22.9 grams calcium 179 milligrams
Nutritional information provided by MasterCook
II, 1995. Nutritional profiles are meant to be
approximate guides to nutrient contents of the
recipe. Those persons on special diets may
require more specific nutrient data and should
consult their personal physicians, registered
dietitians, and/or food manufacturers.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com