November 9, 2009

What To Serve With Lobster : Wonderful Appetizers


What to Serve With Lobster: The Best Appetizers

If you are going to cook and serve lobster in your own home, you might as well go all out and make a great three-course meal, complete with appetizers, the main course (lobster, naturally), and dessert. Appetizers in particular are important because the wrong appetizer can make your lobster experience not as good as you would like, while the right one can set your palette up for a marvelous experience. This article will share with you two appetizers, and will help you determine what you should serve with lobster to get the most of your meal.

What to Serve With Lobster: Stuffed Mushrooms

Ah, stuffed mushrooms. This is one of my all-time favorite appetizers because you can do so much with something as simple as a mushroom. The taste is also just right; it is not too weak where it is bland, but it is not too strong where it overpowers the lobster that you will have next. A properly-cooked mushroom appetizer will prep your taste buds for the lobster dish coming up next.

You will need:

- 10 medium mushrooms with closed caps

- 1 ½ tablespoons of butter

- 2 tablespoons of water

- ¼ cup of cheddar cheese, shredded

- 2 tablespoons of minced green onion

- ¼ tablespoon of Worcestershire sauce

- ¼ cup of bread crumbs

- 1 teaspoon of cayenne or paprika

- 2 teaspoons of minced garlic

- Salt and pepper

To make this dish, preheat your oven to 350 degrees Fahrenheit. Make sure your mushrooms are carefully washed and dried prior to use. Remove the stems from the mushrooms and chop them, then include them in a skillet over medium-low heat along with butter and the green onion. Saute this mixture until the butter is melted and the stems are tender. You will then want to add the bread crumbs, cheddar cheese, cayenne or paprika, garlic, Worchestershire sauce, and however much salt and pepper you want to include. Stir this mixture for one minute, then remove and fill the mushroom caps with the mixture. Make sure the cap is completely filled and creates a rough mound or so over the top. Cover and keep cool in a refrigerator if you are not serving them immediately; if you are, take the water and put it in a glass baking dish and then place the stuffed mushrooms in. Bake this for about 15-17 minutes and serve after removing them from the oven. You can also sprinkle a bit of mozzarella on the top of the mushrooms right before baking for extra flavor.

What to Serve With Lobster: Balsamic Green Salad

When serving lobster, you can never go wrong with a nice salad. A well-made salad is quite delicious on its own, but it also serves to cleanse the palette for the lobster. You will need:

- Basil leaves

- Sun-dried tomatoes

- Shredded mozzarella cheese

- Balsamic vinaigrette

- Baby spinach leaves

- Arugula

- Thin red apple slices

- Slivered almonds

Since this is a salad, the amount of these ingredients will depend on what you want to use. Combine the basil, arugula, and baby spinach together in roughly equal amounts. Then, layer with the cheese, tomatoes, apple slices, and almonds. Pour the balsamic vinaigrette over the top and toss. If you want to use a raspberry vinaigrette, that will also work. This salad will prove to be an awesome appetizer – easy to make and tasty. You can definitely serve this salad all by itself as the sole appetizer – but if you want to serve it and the stuffed mushrooms from above in the same meal, I won’t tell anyone.

You are welcome to read:

What To Serve With Lobster – Side Dishes

How To Cook A Lobster – How To Cook A Lobster

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November 9, 2009

What to Serve With Lobster: Side Dishes

What to Serve With Lobster: Side Dishes

If you are planning a phenomenal lobster meal, then you will need a side dish to go with the main course. While lobster tastes delicious all by itself, a well-chosen side dish only enhances the flavor of the meal. There are too many excellent side dishes to put in one article, but for this article I have chosen two of my favorites: Bacon-wrapped Parmesan asparagus, and a loaded baked potato. This article will give you the ingredients as well as a simple guide to preparing and cooking these tasty dishes,so you will know what to serve with lobster for a perfect lobster meal.

What to Serve With Lobster: Bacon-wrapped Parmesan Asparagus

This has been one of my favorite side dishes for a long time, for anything from steak to baked chicken. It is particularly delicious, though, with a steaming plate of lobster. To create this dish, you will need the following ingredients:

- 12 spears of fresh asparagus

- 1/8 teaspoon of pepper

- Olive oil

- Shredded Parmesan cheese

- 3 strips of bacon

(You can also add a pinch of garlic powder or a teaspoon or two of minced garlic, but this is not required by any means.)

First, prep your dish by wrapping the bacon around 4 trimmed and washed spears of asparagus. Take a saucepan and heat up a thin layer of olive oil. When the oil is heated (but not too hot), take 1your asparagus bundles and place them in the oil. Stir occasionally and let them simmer until the spears are cooked but are not completely limp, and the bacon is cooked but is not crispy. Remove the bundles from the pan, place on a plate, and sprinkle with Parmesan cheese and pepper. Then serve while warm. This dish does not take very long at all to make, so you can probably start and finish it while your lobster is boiling.

What to Serve With Lobster: Loaded Baked Potato

A baked potato may very well be the best single side dish for lobster. A loaded baked potato is even more delicious. You will need these ingredients (this recipe creates 1 potato):

- 1 large potato for baking

- 1 teaspoon of salt

- 1 teaspoon of garlic powder

- 1 ¼ teaspoon of olive oil

- 2 teaspoons of butter

- ¼ cup of shredded cheddar cheese

- ¼ cup of mozzarella cheese

- 1 tablespoon of bacon bits

Preheat your oven to 325 degrees Fahrenheit. Wash your potato and poke a few holes in it for ventilation. Then, rub a light layer of olive oil on your potato, place on a baking tray, and roast the oven for 60-75 minutes, or until the skin of the potato has turned a nice golden-brown color. Remove (be careful) and cut a slit in the baked potato along the top, being careful not to completely split the potato. Spread the two halves and create a cavity of sorts for the stuffing. You will have to fluff the insides with a fork to do this. Then, put the butter, garlic powder, and salt on the inside of the potato. Cover with cheese and bacon bits and pinch the sides together slightly so the cheese melts. Then serve. Black olives or green onions on top also make nice additions to this potato. If you want, you can also replace the bacon with pieces of ham.

You are welcome to read :

How To Cook A Lobster – How To Serve A Lobster











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October 27, 2009

How To Cook A Lobster – How To Butterfly Lobster


How to Butterfly Lobster: A Guide

Lobster is a great meal, but sometimes we just do not feel like going to a seafood restaurant to eat it. Sometimes you may just want to stay in your kitchen and prepare your own savory lobster dish. If you want your lobster tails to look as good as they do in the restaurant when prepared by fancy chefs, then you will have to learn how to butterfly lobster. Don’t worry, though; this procedure is a lot simpler than it sounds. This article will serve as a guide on how to butterfly lobster and will walk you through the process from start to finish.

How to Butterfly Lobster: Preparation

Properly butterflying a lobster requires a few tools that are not very difficult to find. You probably have them in your kitchen already. First, you will need a pair of kitchen shears. Since you will have to cut through the shell, you will need a pair of kitchen shears to make the task easy and effective. You will also need a kitchen knife to help cut the meat away from the shell in a few places. A small pair of kitchen tongs can also be useful, but are not required. Another useful tool in prepping the lobster for cooking is a bottle of lobster marinade. I recommend using this on your lobster, then letting your lobster chill overnight before cooking.

If you want to take the easy road and use a frozen lobster tail, then that is definitely okay. Just make sure you thaw it in the refrigerator (not on your kitchen counter) before butterflying it. If you have a fresh lobster, you will first need to kill it. To do this quickly and humanely, grasp the lobster by its back. Take a heavy kitchen knife, place the point between the eyes about one inch down the back, and in one quick and smooth motion, press in and bring the blade straight down. This will kill the lobster instantly. Then, cut off the tail by cutting through the joint between the upper body and the tail. Once this is done, you are ready to begin.

How to Butterfly Lobster: Procedure

The first step is to take your kitchen shears and cut down the center of the back of the shell, going from the top through to the bottom of the tail. Be careful not to cut the meat itself; you only want to snip the shell. Be careful not to cut through the end of the tail. Then, use your fingers to gently pry apart the top of the shell and remove the meat. You are trying to carefully pull the meat out of the shell, while still leaving it attached to the tip of the tail.

Once you have pulled the meat out of the shell (while leaving it attached to the bottom), close the two halves of the shell together and lay the meat on top. Then, using your kitchen knife, carefully cut lengthwise down the center of the meat so that you can pull the two sides apart (but not completely apart). Drape the two halves of the meat over the edges of the shell. Then, all you have to do is pour on some marinade and add whatever spices you wish before cooking.

You can grill, broil, or fry this freshly-butterflied lobster to make an incredible meal for you and your family and friends. And when you are done, you will have a tail that looks just as good as the ones prepared for you in those expensive restaurants – at a fraction of the cost!

You are welcome to read:

How To Eat A Lobster

Wonderful Lobster Tails Recipes

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October 26, 2009

Lobster Cream Pasta Recipe


A Delicious Lobster Cream Pasta Recipe

In the world of seafood, there is nothing quite like the succulent taste of lobster. There is also nothing quite like the taste of a well-cooked dish of pasta, so naturally putting lobster with pasta makes a wonderful meal. There are several ways to cook and prepare lobster, but preparing a lobster cream pasta dish has got to be, hands down, one of my favorites. After using this recipe, maybe it will become one of your favorites too. This article will share with you a recipe for lobster cream pasta that could make you an instant fan of this terrific dish.

Ingredients Needed for Lobster Cream Pasta

For lobster cream pasta, the ingredients you will need are not particularly difficult to find. One possible exception is the tarragon. If you cannot find fresh tarragon sprigs, you can use fresh marjoram or basil. You can also substitute nonalcoholic white wine for normal white wine. You will need the following ingredients:

- ¼ cup of tomato paste

- 2 plum tomatoes, large

- 1 ½ pounds of pasta (I recommend linguine)

- 2 sprigs of fresh parsley

- 2 sprigs of fresh tarragon (or basil/marjoram)

- 2 sprigs of thyme

- 1 teaspoon of oregano

- 1/3 cup of white wine (dry and not too sweet)

- 3 tablespoons and 1 teaspoon of olive oil

- 2 sliced cloves of garlic

- 5 cups of light whipping cream

- 1 teaspoon of lemon juice

- 1 tablespoon of white wine vinegar

- 3 ½ pounds of lobster

You may use fresh lobster if you wish, or you may use lobster tails. Either way, the preparation is basically the same. Fresh lobster just takes more work than frozen or fresh lobster tails.

How to Make Lobster Cream Pasta

The first step with any lobster dish is to put on a salted pot of water and bring it to a rolling boil. Toss in your lobsters or your lobster tails and boil them until the meat is white and opaque, and the shell is a bright red. Remove the meat from the shells, place the shells to the side, and cover the meat and place it in the refrigerator. You can keep the roe if you wish, but you should discard the green substance (tomalley) from the shells.

Next, place a large pot over high heat and use it to heat the oil. At this time, toss in the lobster shells, and sauté this concoction for a little over 3 minutes. Then, turn the heat down to low, put in the tomato paste, and stir for 2 ½ minutes. Then, take your large plum tomatoes and dice them, and include them in the pot along with your vinegar, garlic, tarragon (or marjoram/basil), parsley, thyme, white wine, lemon juice, and cream. Bring this mixture to a boil for 2 minutes. Next, you should lower the heat to medium-low so you can let the mixture simmer for 18-22 minutes, stirring every now and then. The goal is to get the mixture to obtain that noticeable lobster taste.

You will then need to remove the sauce from the pot. I recommend straining it into a large mixing bowl. Try your best to get as much of the liquid from the shells as possible. Remove your lobster from the refrigerator and cut it into medium-sized chunks. If you want to use the roe (lobster eggs), you may. Combine the lobster meat and the sauce into a saucepan and reheat the entire mixture over low heat. While you do this, have another pot of salted water boiling for the pasta. When it has reached a nice, rolling boil, boil your pasta for 8 to 10 minutes to get a tender (not slippery) texture. Then just drain the pasta, toss it in the saucepan, and stir the mixture over medium heat for about 5-6 minutes. At this time you can put Parmesan cheese on it if you wish to add a cheesy flavor.

Serving Recommendations for Lobster Cream Pasta

I recommend plating the pasta like you would any other dish, but having some freshly-grated cheese available. Parmesan and Romano both go well with this dish. Also, place a fresh parsley sprig on each plate, and include a freshly-baked loaf of Italian bread. Caesar salad is another good addition to this meal. But, if you are just hankering for lobster, then this pasta dish is all you will need.

You are welcome to read:

How To Cook A Lobster – BBQ Lobster Tails Recipe

Tomato Basil Lobster And Sesame and Curry Lobster Recipes

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October 25, 2009

Wonderful BBQ Lobster Tails Recipe


How To Cook A Lobster – The Best BBQ Lobster Tails Recipe

If you like grilling, and also enjoy seafood, then I have a treat for you: BBQ lobster tails. Everyone has, at one point or the other, probably eaten a lobster tail – and no matter whether it was grilled, boiled, or broiled, chances are it was delicious. BBQ lobster tails take that a step further by combining the delicious taste of a savory BBQ sauce with the refreshing and marvelous taste and texture of a perfectly boiled and grilled lobster tail. This combination may sound strange at first, but I promise you, it is definitely something to behold. To introduce you to this mouth-watering entree, I have written a superb BBQ lobster tails recipe for your enjoyment.

How to Cook A Lobster – Which Lobster to Choose

First, let us talk about the different types of lobster tails you can get. This will impact to a degree how your BBQ lobster tails turn out. There are two main types of lobster that people eat: American lobster and spiny lobster. American lobster (also popularly known as Maine lobster) is what you typically picture when you think of this crustacean. They are brown to orange and have two claws, and are most likely what you see in tanks in seafood restaurants. These lobsters tend to have a stronger, more pronounced taste. Spiny lobster (also known as rock lobster) do not have claws and are grown in warm-water areas (as opposed to American lobsters in cold-water areas). The taste of these lobsters tends to be more mild and delicate.

Regardless of what lobster you choose (I personally prefer American lobster, but either is fine), you can prepare them yourself or just buy frozen lobster tails. If boiling and cutting up a lobster is not to your fancy, then using frozen lobster tails is just as fine. Here is what you will need for your BBQ lobster tails:

BBQ Lobster Fest-

(Serves 4-5)

4-5 lobster tails, frozen or fresh (8 oz)

½ of butter (depending on how many tails you have; ½ cup works well for 4-5)

BBQ sauce (your own choice)

¼ to ½ cup of lemon juice (or lemon wedges)


Brown sugar (if desired)

To prepare, thaw your lobster if necessary. I recommend using frozen lobster tails for this recipe because you do not need to cook them before you grill them. Before you place them on the grill, brush the lobster meat with melted butter. Then, sprinkle paprika on top, and follow with a touch of brown sugar per tail (if you want a more sweet taste). To keep your tails from curling up when they’re on the grill, put a skewer through the middle, length-wise.

Once they are ready and prepped, you should brush on your BBQ sauce until the meat is covered. Then place them, shell-side down, on the grill. You will want to grill them until the shell turns red, which usually takes 5 to 6 minutes. When this happens, flip them over and grill them for another 5-6 minutes (until the meat turns soft and white). Then, turn them back up and brush on more sauce and sprinkle lemon juice. After another two minutes or so, your lobster should be nice, white, tender, and done. All you have to do now is serve and enjoy!

This BBQ recipe will give you tender, moist, and delicious lobster with an awesome and classic BBQ taste. All you have to do now is fire up the grill and throw on some BBQ lobster tails.

You are welcome to read:

How To Cook A Lobster – About Frozen Lobster Tails

How To Cook A Lobster – Two Wonderful Lobster Tails Recipes












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October 24, 2009

Two Wonderful Lobster Tails Recipes


Two Mouth-Watering Lobster Tails Recipes

If there is one dish that makes a dinner go from enjoyable to special, it is lobster. Millions of people all across the world consume the succulent food known as lobster, savoring a multitude of different dishes made with a variety of cooking methods that really gets the juices going. This is the reason why lobster tails recipes have become so common lately – lobster is delicious and everyone wants that restaurant-quality taste in their own kitchen. To help with that, there are two lobster tails recipes provided below that promise to give you delicious and savory lobster meals.

What You Need to know Before the Lobster Tails Recipes

Before we begin, let us review the cooking method we will use. The two recipes below both involve steaming your lobster. For this, you will need to have a steamer pot, or a large pot with a steamer insert that you can seal. If you do not have this, or do not want to steam it, then you may boil your lobster too. Just get a pot of salted water to a rolling boil and put the lobster tail in until the shell turns bright red. The lobster will taste great either way, so no worries. Also, if your lobster tails are frozen, ensure that you thoroughly thaw them in a refrigerator before using.

Lobster Tails Recipes #1: Tomato Basil Lobster

This lobster recipe is pretty standard, except for the little twist that the tomato basil sauce makes. Steam your lobster for approximately 15 minutes in salted water (1 tablespoon of salt per quart of water is good), and fluff the meat so it sticks out from the shell (which should be red). For the sauce, you will need the following ingredients:

¼ cup of olive oil

3-4 cloves of garlic, chopped (You can substitute parsley flakes if you want)

1 lb of plum tomatoes, diced

Basil leaves, chopped


1 teaspoon of oregano

Warm up the olive oil over medium heat, and put the chopped garlic in. You will want this to simmer for a few minutes. Turn up the heat a little to medium-high and put the diced tomatoes in the skillet. Let this sauce cook for 5 minutes. Then, add salt and let the sauce reduce. Once that happens (usually 12-15 minutes), add the chopped basil and salt. Toss in a teaspoon of oregano and cook for 2 minutes. While the sauce is still hot, pour over the lobster and enjoy.

Lobster Tails Recipes #2: Sesame and Curry Lobster

This recipe is short, simple, and easy to prepare. You will need the following:

1 tablespoon of sesame oil

2 minced cloves of garlic

1 tablespoon of curry powder

¾ stick of butter (preferably the unsalted variety)

1 teaspoon of ground ginger

Minced shallot (you can substitute green onions if you wish)

3 tablespoons of lemon juice


Add the garlic and shallot to a pan with the sesame oil and ½ a stick of butter and sauté. Toss in your curry powder and your ground ginger and sauté again for a little over a minute. Let this sit for a few minutes to allow it to cool. When it is, you can add your lemon juice and some salt and stir. You want a thick and consistent butter of sorts. Then, just fry your lobster (out of the shell) in the frying pan. I recommend taking the rest of the butter and using that to fry your meat. When this is done, you can apply your curry mixture to your lobster for a great tasting meal.

There you are – two delicious lobster tails recipes. I hope you can use these to make your next lobster dish truly excellent. Feel free to come up with your own lobster tails recipes; you would be surprised how easy and fun it can be to create your own lobster dish. In the mean time, the recipes above will be great for you and your kitchen.

you are welcome to read :

How To Cook A Lobster – Great Frozen Lobster Tails Recipes

How To Cook Lobster Tails  – Great Grilled Lobster Tails Recipe

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October 23, 2009

Frozen Lobster Tails Recipes


Two Great Frozen Lobster Tails Recipes

There is perhaps no better seafood, in my opinion, than lobster. Not only does it taste heavenly (especially with drawn butter and a splash of fresh lemon…mmm!) but it is so versatile. There are plenty of ways to make this food into a delicious dish that is sure to impress anyone – so many, in fact, that sometimes it is hard to pick which recipe to use. Fortunately, I have assembled two very tasty frozen lobster tails recipes for you to choose from – one for each type of lobster out there.

Frozen Lobster Tail Recipe #1: Sizzlin’ Citrus Lobster

For this recipe, we will use spiny lobsters instead of the more well-known Maine lobsters. The main visual difference is that spiny lobsters (also known as rock lobster or langosta) do not have claws. They also have a different taste – many say that spiny lobster meat is not as sweet or rich as Maine lobster meat, and is more mild. Also, most frozen lobster tails sold today are spiny lobster tails, so it makes sense that we would start off with a rock lobster recipe.

With this recipe we are going to grill a tasty and spicy spiny lobster. You will need the following ingredients (note that the recipe is for one tail):

Frozen spiny lobster tail

Melted butter

2 teaspoons of paprika

2 teaspoons of minced garlic

Citrus fruit of your choice (oranges are particularly delicious)


Fresh cracked pepper

To prepare this magnificent feast, you should first thaw the frozen lobster tails. The best way to do this is to sit them overnight in the refrigerator, but you can microwave them if you are in a hurry. Then, boil the lobster in a salted pot for six minutes, or until the shells are a nice red color. Then, split the lobster tail down the middle and open it up butterfly style. In a separate bowl, combine the butter, paprika, garlic, and juice from your fruit (oranges in this instance). Apply this mixture to the lobster before grilling. Grill each side of the lobster until the meat is white and tender, while brushing with the mixture we created. Then, put on the fresh cracked pepper and you are ready to serve.

Frozen Lobster Tail Recipe #2: Baked Lobster Delight

This recipe uses a Maine lobster, which tends to have sweeter meat. Therefore, this recipe really complements that. The ingredients are:

Frozen Maine lobster tail

1 cup of bread crumbs

Melted butter

1 tablespoon of Worchestershire sauce

½ cup of sweet white wine (dessert wines are great)

1 cup of light cream

Thaw the lobster tails in the refrigerator, and split the lobster tail down the middle butterfly-style (both halves shell-side down with the meat facing up). We will bake these lobsters, so keep them aside for a moment. Mix some of your melted butter (1/4 of a cup will do) in with the Worchestershire sauce, white wine, and light cream. The sauce should not be runny or watery. Then, take the sauce and apply liberally to the lobster, and top it off with the bread crumbs. Finally, broil the lobsters for 5-7 minutes on 375 degrees Fahrenheit, or until the lobster meat is white and opaque and the topping is golden brown. Then enjoy!

You might also be interested in :

How to Cook A Lobster – Lobster Tail Dishes

How To Cook A Lobster – Cooking Lobster Roe

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October 23, 2009

How To Cook A lobster – Spiny Lobster Recipe.


A Delicious Spiny Lobster Recipe


If you are a dedicated connoisseur of lobster –or even just a casual fan – you must try out a tasty and scintillating dish: spiny lobster. If the name brings up fearsome images of sharp, pointy spines that just completely ruin your appetite, do not worry; the spiny lobster is not so spiny. In fact, you have probably already eaten it before, and know it by its more popular name – rock lobster. This article will not only explain what a spiny lobster is, but will give you a great spiny lobster recipe to share with your family.

The Lobster in the Spiny Lobster Recipe

If you are unfamiliar with the spiny lobster, then here is your chance to learn a bit more about it. The spiny lobster is actually not that closely related to the more well-known and popular American (or Maine) lobster –you know, the one with the scary looking claws. (In fact, spiny lobsters do not have claws at all!). The spiny lobster – Panulirius argus – is a crustacean that dwells in warm-water areas of the world, unlike its American cousin that prefers colder environments. The taste of the two lobsters actually do differ somewhat, which is why some people prefer one over the other. The taste of the American lobster tends to be richer than that of the spiny lobster, but in many places the spiny lobster is considered a delicacy. It basically comes down to which one you prefer. Spiny lobsters are just as tasty and mouth-wateringly delicious as their clawed cousins.

Lemon Pepper Spiny Lobster Recipe

This spiny lobster recipe features the spicy taste of lemon and pepper combined into a refreshing sauce that really complements the soft taste of the lobster. You can grill the lobster, steam it, or boil it, but for this recipe, we recommend grilling it for that extra taste.


Spiny lobster tail (frozen is fine if you do not want to prepare a live one)

Three whole lemons (I recommend fresh fruit over prepared lemon juice)

Black pepper (to taste)


Melted butter

1 minced clove of garlic (or garlic powder if you wish)

1/4 cup of olive oil

Bring a large pot full of salted water to boil. Place the lobster tails inside (either thawed or prepared from live lobster) and boil them until the shells turn red. Remove and set them aside. Take the lemons and juice them, and add the garlic and enough olive oil to slightly thicken the sauce. The best way to apply this to the lobster is to lightly brush the lobster with butter, rub in the pepper, and then put on the lemon sauce. Then, grill each side of the lobster until the meat is tender, white, and fluffy. It should take about five minutes per side, but check the meat to make sure. Also, brush the lobster with the lemon juice mixture once every two minutes or so per side, so the taste really gets into the meat.

If you want something to kick up the taste a notch or two, try using Cajun spices on the lobster meat instead of pepper. Feel free to experiment however you would like; this spiny lobster recipe is fairly simple and is very versatile. No matter what you do, just remember that the best part of any spiny lobster recipe is eating it afterwards!

You are welcome to read :

How To Cook A Lobster – Grilled Lobster Tails Recipe

How To Cook A Lobster – Lobster Pasta Recipe

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October 6, 2009

Lobster Pasta Recipe

A Succulent Lobster Pasta Recipe

Lobster is a great dish. So is pasta. Combining them, therefore, just has to be good, right? Absolutely! Lobster combined with pasta makes for a terrific meal. This lobster pasta recipe is designed to give you a mouth-watering tomato-based sauce that will complement both the lobster and the pasta in just the right way.

Lobster Pasta Recipe: Ingredients

You should be able to find all of these ingredients pretty easily. For the lobster, you can either get the lobster fresh, or you can get lobster tails (fresh or frozen). For simplicity I recommend getting the lobster tails. You can also add or drop any ingredient you wish. This is your meal, after all; if you do not like something, feel free to not include it. You will need the following ingredients:

- 2 pounds of lobster

- ½ teaspoon of black pepper

- 2 ½ tablespoons of extra virgin olive oil

- 2 teaspoons of salt

- ½ cup of heavy cream

- Butter (unsalted)

- ½ can of diced tomatoes (28 ounces)

- 1 ¼ chopped cloves of garlic

- ¼ of a large onion (chopped)

- 1 teaspoon of cinnamon

- ½ clove of minced garlic

- Handful of chopped parsley

- 1 tablespoon of basil

- 8 ounces of spaghetti (preferably whole wheat)

This recipe will serve two people.

Lobster Pasta Recipe: Preparation

As with any pasta dish, bring a large pot of salted water to boil. Add the lobster and cook until the lobster’s shell is bright red. Right after you place the lobster in the water, take a large skillet and melt 3 tablespoons of butter into the skillet over medium heat. Stir, then toss in your onion and your garlic. Make sure your garlic does not brown; you may have to stir every now and then. Then, take another pot of salted water to boil and boil your spaghetti for 8-10 minutes, until tender.

When your lobster is finished (with a red shell and opaque white meat), cut the tail in half down the middle, lengthwise, and put the halves in the skillet, with the meat facing down. Cook these tails for 2 ½ to 3 minutes. Keep an eye on your spaghetti; at this point, your spaghetti should almost be done. You will need to drain the pasta whenever it is finished. In the meantime, add the tomatoes into the skillet, bring the mixture to a boil, then add the cinnamon, basil, olive oil, and salt and pepper to the mix. You will need to stir this mixture constantly for about 8-11 minutes. During this time, slowly add and mix in the heavy cream. Then, turn the heat down to medium and stir occasionally. If the pasta is finished, you can proceed to the next step; if it is not, then drain the pasta whenever it is done.

Lobster Pasta Recipe: Serving

Take the parsley – ensuring that it is finely chopped – and add to the pot of spaghetti along with a teaspoon of butter. Toss, and then place on the plate. You can either put the lobster halves on the plate and then put the tomato sauce on top, or you can actually remove the meat from the shell and do the same. Either way, the tomato sauce will go on top of the pasta with the lobster meat on the sauce. A sprig of parsley on the plate will add a nice touch to the dinner. Now a chilled glass of white wine is all you need to enjoy this meal – in addition to your date, of course!

You are welcome to read :

Lobster Pasta Dishes Recipe

Lobster Thermidor Recipe







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October 6, 2009

Lobster Pasta Dishes

Two Italian-Style Lobster Pasta Dishes

One of the best things about lobster is that it is a very versatile food. There are several ways to prepare the meat itself, but you can also incorporate it into other dishes. Pasta is one such dish that works great with lobster. This article will give you two great lobster pasta dishes that will make your mouth water.

Lobster Pasta Dishes: Lobster Spaghetti

For this delicious dish, you will need the following ingredients:

- 1 ¼ pounds of lobster (preferably Maine)

- 2 ¼ tablespoons of butter

- 3 tablespoons of olive oil

- 4 sliced scallions

- ¼ teaspoon of red pepper flakes

- ½ pound of spaghetti

- 3 minced garlic cloves

- Diced onion

First, take your lobsters and steam them. Once you have steamed them (you will know they are steamed when their meat is white and opaque), take the meat out and cut it into large chunks. Grab a large pot and bring it to a boil (with a little salt added in for taste). You will then want to boil the spaghetti for nine to ten minutes. After this, put the garlic, butter, and oil to a saucepan and heat until the garlic is soft. (You can also do this in the microwave for a couple of minutes if you want.) Then, add the scallions, diced onion (just a little bit, although you can add as much as you want), red pepper flakes, and a pinch of salt and toss the mixture in the saucepan until the scallions are lightly browned. Then add the lobster, toss it again until the mixture is heated, and add to the spaghetti (which should be drained). Once it is tossed it is ready to eat.

Lobster Pasta Dishes: Lobster Fettuccine

This lobster dish may seem similar to the lobster spaghetti dish above, but it does actually bring a different taste to the table. (I recommend eating both: one one night and the other the next night!) You will need the following ingredients:

- 1 ½ pounds of lobster meat (steamed and shelled)

- 2 tablespoons of extra virgin olive oil

- ¼ cup of white wine (nothing too sweet)

- 1 teaspoon of chopped shallot

- 1 teaspoon of chopped garlic

- 1 teaspoon of brandy (or cooking sherry)

- 2 tablespoons of chopped parsley

- Red pepper flakes

- 2/3 cup of lobster broth

- 3 ounces of tomato paste

- 3 ounces of fresh tomatoes (pureed)

- Italian four cheese mix

- A dash of salt

- 1 teaspoon of heavy cream

- 3 teaspoons of butter

You will first need to take a saucepan and add to it the shallots, garlic, red pepper flakes, and olive oil. Saute this mixture for 2 to 3 minutes. Then, add the white wine and brandy (or cooking sherry), butter, cream, and salt and stir for 3-4 minutes. Now you should include the lobster broth and lobster meat and let this mixture cook for 5-6 minutes or so. While you are doing this, bring a pot of water to a rolling boil and boil the fettuccine for 8-10 minutes (or until al dente). Drain, and then add this to the mixture you were cooking, as well as the tomato paste and puree. Cook this together for 2 to 2 ½ minutes, toss in olive oil, include parsley, and serve this delicious dish.

You are welcome to read:

How To Cook A Lobster – Cooking Lobster Roe

Lobster Pie Recipe






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