lobster recipes

This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it’s still one of the best hot lobster dishes there is. See our grilled lobster thermidor for a lighter version of this classic dish.

Lobster Thermidor

milk

bay leaves

onion,

black peppercorns

lobster (about 750 grams)

butter

plain flour

shallots, finely chopped

dry white wine

tsp English mustard

tarragon

chives

tbsp double cream (optional)

cayenne pepper

Gruyère, finely grated

Put the milk, bay leaves, onion and peppercorns in a small pan. Bring to the boil, then set aside for 10 minutes for the flavours to infuse.

Meanwhile, remove the meat from the cooked lobster and cut it into small, chunky pieces. Keep the tomalley (the grey-green liver) and any roe separate. Put the cleaned out half-shells in a small baking tray. Preheat the grill to high.

For the sauce, reheat the milk gently. Melt 20g of the butter in another small pan, stir in the flour and cook for a few seconds. Strain in a little of the hot milk and whisk until smooth. Gradually whisk in the rest of the milk, bring to the boil, then lower the heat and simmer for 5 minutes, stirring now and then. You should be left with 200ml sauce with the consistency of thick cream.

While the sauce is simmering, melt the remaining butter in another small pan, add the shallots and cook gently until soft but not browned. Add the wine, turn up the heat and simmer rapidly until the liquid has almost disappeared. Stir in the white sauce, together with the mustard, tarragon, chives, cream (if using), cayenne pepper and 25g of the grated cheese. Season to taste with salt and black pepper.

Stir the lobster meat into the sauce, with the tomalley and any roe if you wish, then divide the mixture equally between the cleaned half-shells. Sprinkle with the remaining cheese, slide under the grill, then cook for 3-4 minutes until golden and bubbling. Serve with new potatoes and a light, green salad.

These spicy Air Fryer Lobster Jalapeño Empanadas are crispy and golden perfection without all the oil used in deep frying.

Air Fryer Lobster Jalapeno Empanadas

frozen empanada discs (thawed)

unsalted butter

onion

jalapeno (minced)

egg white (beaten)

lime

Melt the butter in a heavy skillet over medium heat.

Add the onions and jalapeno and sauté until soft, about 2 to 3 minutes.

Add the lobster and cook 1 to 2 minutes until just opaque.

Remove from the heat and add the chives.

Quickly drain in a mesh sieve and set aside to cool.

To make the filling

Place the dough circles on a work surface.

Place about 2 tablespoons of lobster stuffing in the middle of a circle; brush the edges of the dough with the water or egg wash.

Fold the circle over itself, press the edges with your fingers or a fork to seal, and place on a work surface.

Repeat until all of the empanadas are filled. Brush tops with egg wash.

Spray the basket with oil to prevent sticking, transfer to the basket, in batches cook at 325F° for 8 minutes, turning half way.

Serve hot with lime wedges.

To make the empanadas

These spicy Air Fryer Lobster Jalapeño Empanadas are crispy and golden perfection without all the oil used in deep frying.


https://www.skinnytaste.com/air-fryer-lobster-jalapeno-empanadas/

Air Fryer Lobster Jalapeño Empanadas

Lobster Roll Pasta Salad, inspired by one of my favorite summer sandwiches – a lobster roll – is loaded with lobster in every bite!

Lobster Roll Pasta Salad

lobster

celery and leaves

mayonnaise

0% Greek yogurt

red onion

celery salt

kosher salt (plus

DeLallo Cavatappi pasta

Prep all the ingredients, if your lobster is raw, steam it until just cooked.

Bring a large pot of salted water to a boil. Cook the pasta according to directions, I prefer to cook it 1 to 2 minutes longer than al dente when cooking for a cold pasta salad.

Drain and run under cold water.

Remove cooked lobster from shell and chop into large chunks, about 1 inch. Toss with the remaining ingredients and serve chilled. Makes 10 cups

Fish Quenelles with Lobster Sauce   

(350

(180 ml) 35% cream

nutmeg

chervil,

shallot, chopped

(250 ml) crushed lobster carcass

olive oil

(30 ml) white wine

(30 ml) butter

(30 ml) flour

(310 ml) milk

Salt and white pepper

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a food processor, process the fish into a very smooth purée. Add the cream, egg, and nutmeg and process until smooth, scraping the bowl a couple of times. Season with salt and pepper. With two tablespoons, shape the fish dumplings with about 45 ml (3 tablespoons) of the mixture for each and drop them in a pan of salted simmering water. Cook, six at a time, for 3 to 4 minutes. Drain and keep warm on a plate.  

Dumplings (Quenelles) 

In a saucepan, brown the shallot with the lobster carcass in the oil. Deglaze with the wine. Add the butter and sprinkle with the flour. Cook for 1 minute, stirring constantly. Add the milk and bring to a boil, stirring constantly. Simmer gently for about 3 minutes. Strain. Season with salt and pepper. 

Divide the sauce among four shallow plates and top with the dumplings. Garnish with chervil. 

For a traditional presentation, pour the sauce over the dumplings in a serving dish and brown in the oven under the broiler.   

Lobster Sauce 

Cette recette est excellente.
La texture onctueuse est surprenante et agréable.
Je l'ai préparé avec de la morue et pris soin de bien mélanger le tout.
C'est un grand succès... tous ont adoré.
J'en ai même fait un repas principal.
Pour faire une variété, j'ai ajouté un assaisonnement de 6 poivres... avec un bon Chardonnay... hmmmm... un régal!

Merci pour cette autre très bonne recette qui fait de moi un chef à chaque occasion où je cuisine du Ricardo le chef!

Peut-on congeler la sauce au homard ?
merci

Vraiment pas présentable dans mon cas, les quenelles  ont fait des flocons. Le goût n'était pas non plus très intéressant.

J'ai fait cette recette très facilement.  J'ai même changé le poisson pour des crevettes crues. Un vrai succès

Je viens de livre votre commentaire Kimberly Ann Milton McSween. Vous avez le droit à votre opinion mais faudrait peut être expliquer pourquoi vous considérez que cette recette ne fonctionne pas du tout ? Franchement jusqu'à présent j'ai toujours été très satisfaite des recettes de Ricardo et sans autres détails de votre part, je considère que c'est une mauvaise critique gratuite ! Voilà mon commentaire... Je vais l'essayer et je vous reviendrai avec mes commentaires.

Cette recette ne fonctionne pas du tout. A trop vouloir simplifier, vous l'avez scrappé.

C'est pas beau le gaspillage.

Here are 6 easy recipes for cooked lobster or crayfish that make the most of this luxury seafood! When you buy pre-cooked lobster, it&#039;s best to keep it simple to preserve the flavour in the flesh (flavour is better with freshly cooked raw lobster - but much more expensive to buy!).TOP TIP: Keep it simple and don&#039;t re-cook lobster that&#039;s already cooked (risk of drying out, loss of flavour). Treat it like buckets of cooked whole prawns you peel yourself!Rundown of each recipe in recipe notes below.

Lobster Recipes - for cooked lobster or crayfish

Whole cooked lobster(s)

Marie Rose aka Thousand Island

Tartare Sauce

Seafood Cocktail Sauce ((most intense flavoured, use sparingly))

RecipeTin Family Favourite Seafood Sauce ((my pick!))

garlic (, very finely minced)

tsp black pepper

tbsp parsley (, finely chopped)

lemon juice

Lemon wedges & 1/2 cup parsley leaves (, for serving)

Crusty bread (, for mopping plate!)

Lemon Butter Sauce recipe

tsp salt

capers

Dijon mustard

garlic (, chopped)

tsp red or white wine vinegar

anchove (large, or 2 small) (, chopped)

extra virgin olive oil

tbsp kewpie mayonnaise (or Hellman's) ((Note 3))

tbsp celery, finely chopped ((~ 1 stalk))

tbsp green onions (, very finely sliced)

tsp chives (, finely chopped)

black pepper

(, softened, for buttering buns)

mini brioche buns

potato chips (,

Garnishes (optional): Pinch paprika, chopped chives, lemon wedges

If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.

Thaw:

Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.

Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.

Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.

Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.

Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.

Remove poop vein - if you see a poop vein (black &quot;string&quot; down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)

Residual meat in head: There will be some residual meat in the head that can be used. The yellow &quot;mustard&quot; (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!

How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.

Remove shell (see photos in post):

Make Sauce per the Dipping Sauces recipe.

Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.

Seafood Sauces:

Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.

Lobster Cocktail:

Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.

Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.

Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!

Lobster with Herb &amp; Garlic Butter:

Make the sauce per the Lemon Browned Butter Sauce recipe.

Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).

Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.

Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!

Lobster with Lemon Browned Butter Sauce

Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don&#039;t blend into a smoothie.

Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don&#039;t go overboard, the flavour is quite strong!

Garnish with lemon wedges &amp; parlsey leaves, serve.

Salsa Verde:

Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.

Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.

Lobster Rolls:

Rich, creamy and decadent lobster sauce pairs perfectly with tender ravioli. Make this easy yet elegant recipe for romantic meals or dinner parties!

Best Lobster Ravioli Sauce Recipe + VIDEO

shallot (finely diced)

garlic (minced)

heavy cream

cooking sherry

Old Bay seasoning

lobster tail meat (cooked

parmesan cheese

lobster cheese

Salt and pepper

old bay seasoning

Set a large sauté pan over medium heat. Add the butter and olive oil to the pan.

Meanwhile chop the shallot and garlic. Then chop the lobster tail meat into small ½-inch pieces.

Once the butter has melted, add the shallot and garlic to the sauté pan. Sprinkle with salt and pepper. Move the onions around the pan for 1 to 2 minutes to soften, but make sure they do not burn. Then pour in the heavy cream, sherry, old bay seasoning, and dried tarragon.

Bring to a simmer, then lower the heat and simmer for 5 minutes. Add in the chopped lobster tail meat and the grated Parmesan cheese. Stir well and allow the sauce to simmer and thicken another 3 to 5 minutes.

Taste, and salt and pepper as needed. Turn off the heat, but cover to keep warm.

Meanwhile, set a large pot of salted water over high heat and bring to a boil. Cook the refrigerated ravioli according to the package instructions. The moment it’s done, drain and plate the ravioli so they do not stick together. Then ladle hot creamy lobster ravioli sauce over the top and serve!

https://content.jwplatform.com/videos/l1Ak0DXc.mp4

Best Sauce for Lobster Ravioli - Rich, creamy and decadent lobster sauce pairs perfectly with tender ravioli. It's an easy yet elegant recipe for romantic meals or dinner parties!

Best Lobster Ravioli Sauce

This Shrimp &amp; Lobster Cheddar Bay Biscuit Pot Pie is rich, creamy, and layered with coastal flavor in every bite. It features tender shrimp, sweet lobster chunks, and a luxurious garlic-herb cream sauce all tucked beneath a golden, cheesy cheddar bay biscuit topping. Think comfort food meets seafood indulgence! Perfect for date nights, cozy dinners, or when you just want to impress.

Shrimp &amp; Lobster Cheddar Bay Biscuit Pot Pie

garlic cloves, minced

celery,

all-purpose flour

seafood stock (or chicken stock)

salt

lobster meat, chopped

parsley

baking powder

garlic powder

butter,

cheddar cheese

whole milk (plus 1 tablespoon if needed)

p id=&#8221;instruction-step-2&#8243;>2. In a saucepan over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.

p id=&#8221;instruction-step-3&#8243;>3. Stir in flour and cook 1 minute, forming a roux.

p id=&#8221;instruction-step-4&#8243;>4. Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, 5–7 minutes.

id=&#8221;instruction-step-5&#8243;>5. Season with Old Bay, salt, and pepper.

id=&#8221;instruction-step-6&#8243;>6. Add shrimp and cook 2–3 minutes until pink. Stir in lobster and parsley. Remove from heat.
&nbsp;

=&#8221;instruction-step-7&#8243;>7. In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.

=&#8221;instruction-step-8&#8243;>8. Cut in the grated cold butter until crumbly. Stir in cheddar and herbs.

=&#8221;instruction-step-9&#8243;>9. Add milk and mix until just combined. The dough will be sticky.

=&#8221;instruction-step-10&#8243;>10. Spoon seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently.

=&#8221;instruction-step-11&#8243;>11. Bake 20–25 minutes, until biscuits are golden and cooked through.

instruction-step-12&#8243;>12. Let rest 5–10 minutes before serving.

Top 7 lobster recipes recipes from across the web

The most viewed lobster recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lobster Thermidor

Air Fryer Lobster Jalapeno Empanada...

Lobster Roll Pasta Salad

Fish Quenelles with Lobster Sauce  ...

Lobster Recipes - for cooked lobste...

Best Lobster Ravioli Sauce Recipe +...

Shrimp & Lobster Cheddar Bay Bi...

Top 7 lobster recipes recipes from across the web

The most viewed lobster recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lobster Thermidor

Air Fryer Lobster Jalapeno Empanada...

Lobster Roll Pasta Salad

Fish Quenelles with Lobster Sauce ...

Lobster Recipes - for cooked lobste...

Best Lobster Ravioli Sauce Recipe +...

Shrimp &amp; Lobster Cheddar Bay Bi...

The most viewed lobster recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Fish Quenelles with Lobster Sauce  ...

Shrimp & Lobster Cheddar Bay Bi...