Lobster Recipes

Classic Maine Lobster Stew
Maine Lobster Casserole
Maine Lobster Salad
Baked Maine Lobster
Tangy Maine Lobster

Classic Maine Lobster Stew

2 Tablespoons olive oil
2 cups chopped onion (about 2 medium)
3 cloves garlic, coarsely chopped
1 cup chopped celery (about 2 pieces)
1 cup chopped carrot
1 cup chopped fennel
1 – 28 ounce can plum tomatoes and juice
1 cup white wine
2 cups chicken stock
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon saffron threads
4 – 5 cups rich Maine lobster stock *
1 cup peeled and cubed potato (about 2 medium round white potatoes)
1/2 cup heavy cream
To taste, sea salt and freshly ground pepper
8 ounces cooked Maine lobster meat, finely chopped
To taste, Brandy or sherry, about 8 Tablespoons

In a heavy, large soup pot, heat the olive oil and add the onion, garlic, celery, carrots and fennel. Sauté the vegetables until they are soft, about 10 minutes.

Add the plum tomatoes and juice and bring the mixture to a simmer. Add the white wine, chicken stock, bay leaves, dried thyme, saffron and rich Maine lobster stock. Bring the mixture to a simmer and cook for about 40 minutes.

Add the cubed potato and cook until the potato is soft. Remove the bay leaves and let the soup cool for about 10 minutes. Working in small batches, puree the mixture using a blender or food processor. Strain the soup through a sieve, removing the larger particles and discarding them. The soup should be silky smooth.

Taste the bisque and correct the seasonings with sea salt, fresh pepper, and if needed, concentrated lobster base. The bisque will be salmon in color and should have a rich, lobster flavor. Store the bisque in the refrigerator until ready to serve.

Just before serving, slowly reheat the soup to a gentle simmer. Stir in the heavy cream, cooked Maine lobster and season to taste with either brandy or sherry. Spoon the soup into heated soup plates. Makes 12 servings.

Nutritional analysis per serving: 160 calories, 8 grams protein, 11 grams carbohydrates, 7 grams fat, 388 mg. sodium, 2 grams fiber.

Maine Lobster Casserole

6 Tablespoons butter, divided
1 pound cooked Maine lobster meat, cut into bite-sized pieces
3 Tablespoons flour
3/4 teaspoon dried mustard
1 cup milk
1 cup Maine lobster stock
To taste, sea salt and fresh pepper
8 ounces sliced mushrooms
1 garlic clove, finely chopped
1 Tablespoon chopped fresh parsley
1 cup crumbled Pilot crackers or oyster crackers

In a saucepan on top of the stove, melt 3 Tablespoons of butter. Briefly sauté the lobster meat in the butter until it starts to turn pink. With a slotted spoon, remove the lobster meat from the butter. Whisk the flour and dried mustard into the butter. Stir in the milk and lobster stock, bring to a simmer and cook until thickened, whisking constantly. Season to taste with sea salt and fresh pepper.

In a sauté pan, melt the remaining 3 Tablespoons of butter. Sauté the sliced mushrooms until they just start to give up their water. Remove the mushrooms from the pan. Stir the cooked lobster meat and sautéed mushrooms into the lobster sauce.

Add the minced garlic, chopped parsley and cracker crumbs to the mushroom butter. Stir well to combine.

Grease a large casserole dish. Spoon the lobster and mushroom mixture into the bottom of the casserole. Cover with the buttered crumbs. Bake in a preheated 350-degree oven until bubbly and the top is golden brown, about 20 – 30 minutes. Serve with tomato and cucumber slices. Makes four servings.

Ingredient Note: Rich Maine lobster stock is prepared by boiling 8 cups of Maine lobster stock until it is reduced by about half, or to a volume of 4 - 5 cups. Concentrated lobster base, sold in jars in specialty food stores may also be used, but be cautious, as it is often very salty.

Maine Lobster Salad

2 cups mixed salad greens
1 pound Maine lobster, picked over for shells and cut into bite-sized pieces
2 cups vine-ripe cherry tomatoes, sliced in half or 2 large tomatoes, sliced
1 European seed-less cucumber, thinly sliced
1 lemon, cut into 4 wedges
Fresh basil leaves or tarragon leaves for garnish
1/2 cup mayonnaise
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh basil or tarragon
2 Tablespoon grated onion
1 Tablespoon fresh lemon juice
To taste, sea salt and freshly ground pepper

Line four plates with the salad greens. Mound a quarter of the Maine lobster in the center of each plate. Arrange the sliced tomatoes and cucumbers on the plate. Garnish each plate with a lemon wedge and a piece of fresh tarragon or basil.

Prepare the dressing: Whisk together the mayonnaise, chopped fresh herbs, grated onion and fresh lemon juice. Season to taste with sea salt and freshly ground pepper. Pour the sauce into a pitcher and allow each person to serve themselves. Makes four servings.

Baked Maine Lobster

4 large lobsters (select)
3 small lobsters (chix)
2 Tablespoons butter
1/2 cup cream
2 egg yolks
1 cup lobster stock
1 cup small toasted bread cubes
2 Tablespoons sherry

Boil the lobsters 10 minutes. Set to one side the four large lobsters, flesh side up so juice will not run out of shell. Remove meat from 3 small lobsters; cook shells with celery, parsley, and seasoning for 15 minutes - strain. This provides the lobster stock. In double boiler melt butter, add cream and yolks of eggs; stir as this thickens. Add lobster stock. Cook until the consistency of cream sauce. Remove from heat, add lobster meat, bread cubes, and sherry.

Next, with a sharp pointed knife split the large lobsters. Remove intestinal vein, craw, and tomalley, cut under-shell from tail so meat will show, crack large claws, fill body cavity with dressing - be generous - and sprinkle with bread crumbs. Bake in 500 ° oven for 10 minutes; set under broiler to brown crumbs if needed. Can be prepared all but baking several hours in advance. Serve with melted butter.

Tangy Maine Lobster

2 cups lobster meat
1/3 cup butter
1 teaspoon Worcestershire sauce
1 Tablespoons lemon juice
1 teaspoon dry mustard
1/2 teaspoon salt
pepper to taste

Place all ingredients, except lobster, in the top part of double boiler. melt over hot water; stir blend well. Cut lobster in small pieces; add to mixture and cook 6 minutes. Serve on toast with lemon wedges.