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Lobster Recipes
Pasta
Blaine House 2003
-- Lobster Trio Al Dente
Lobster
Marinara Sauce
3 Tablespoons light olive oil
1 cup onion, finely chopped
¼ cup shallot, finely chopped
2 large cans tomato sauce with chunks of fresh
tomatoes
3 cans tomato paste
1 cup water
2 Tablespoons basil, chopped
2 Tablespoons oregano
To taste, salt and pepper
½ cup lobster tail meat, chopped
Sauté the onion and shallots in the olive oil. Add
the tomato sauce, tomato paste, water, basil,
oregano, salt, and pepper and simmer for ½ hour.
Stir in the lobster meat and remove from heat.
Lobster Ravioli
1 cup lobster meat, lightly pureed
1 cup white mushrooms, chopped
2 Tablespoons heavy cream
2 Tablespoons Asiago cheese, grated
1 teaspoon shallots, minced
To taste, salt and pepper
12 pasta sheets
1 Tablespoon light olive oil
Make ravioli filling by mixing lobster meat,
mushrooms, heavy cream, Asiago cheese, shallots,
salt and pepper in a small bowl. This may be made
1 day ahead and stored in freezer.
Cut out 12 lobster shapes (using cookie cutters)
from pasta sheets. Very carefully, place mixture
on lobster cut out being sure to cover the entire
body. Place second lobster on top, gently pressing
to make sure all edges are sealed. Repeat with
remaining pasta sheets, you will have 6 lobster
shaped raviolis.
In a shallow frying pan, bring 2 cups water to a
boil and add lobster ravioli to the pan very
gently. Cook for 5-7 minutes (depending on the
size of the ravioli). If you want, you can freeze
now for a delayed party). Once cooked, prepare a
hot skillet with the olive oil and sauté each
ravioli for one minute to give it a light golden
hue. Set aside.
Parmesan Cups
¾ cup Parmesan cheese, grated
In a small Teflon frying pan over high heat,
lightly sprinkle coarse ground Parmesan cheese so
that it looks like a lace doily. Once it is
golden, remove from heat and invert over a small
flat bottom bowl. It will take the shape of a lacy
bowl. Repeat until you have 6 bowls. Set aside.
Lobster Croutons
4 eggs
2 Tablespoons garlic, chopped
2 Tablespoons spinach, finely chopped
¼ cup Parmesan cheese, finely grated
6 each 1 ounce lobster tails
¼ cup flour
3 Tablespoons unsalted butter
1 lemon wedge
Make a batter with the eggs, garlic, spinach, and
Parmesan cheese. Dredge the lobster tails in the
flour then the batter and sauté in the butter
until golden on one side. Turn the tails over,
squeeze the lemon over the tails, and continue
cooking until golden on the other side. Remove
quickly and set on rack to drain or crinkled tin
foil. Cur into 1 inch pieces and set aside.
8 romaine lettuce leaves
4 Tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
¼ teaspoon Dijon mustard
1 Tablespoon mayonnaise
½ teaspoon anchovies paste
1 dash pepper
Chop the Romaine leaves into small pieces and add
to a large bowl along with the lobster croutons.
In a smaller bowl, make a dressing with the
remaining ingredients. Drizzle the dressing over
the lettuce and lobster and toss well. Divide the
lobster salad among the 6 lacy Parmesan Cups.
Plate presentation: Ladle some Marinara
Lobster Sauce on the bottom of a plate. Place one
Parmesan Cup (filled with lobster salad) on the
left side of the plate; place one Lobster Ravioli
on the right. Garnish with red and green peppers,
green scallions, and Parmesan cheese. |
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com