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 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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September 22, 2009

Cooking Lobster Roe

A Guide to Cooking Lobster Roe

One of life’s greatest pleasures is food, and one of the great things about food is how much variety and diversity there is out there. I personally love to try new dishes all the time in search of an exciting and unique taste that I have not had before, so it was with great delight that I came across a tasty treat from an unexpected place: lobster roe. If you have not heard of this term before, do not worry; prior to tasting it, I had not either! This article will tell you all about lobster roe and will give you a couple of good recipes you can use to prepare lobster roe yourself.

Learning About Lobster Roe: What Is It?

Believe it or not, lobster roe refers to the eggs a female lobster carries as a means of giving birth. If this sounds unpleasant, just remember that caviar – eggs from specific types of fish – is considered a fine delicacy in most of the world. We are often turned off to foods that we think may not be good based off of where they come from. Lobster roe is one of those foods. If you have had caviar before, then you have a good idea of what lobster roe tastes like: a slightly sweet (sometimes salty) taste with an almost-liquid texture that slides down your throat. This treat is found only in the female lobster, though, so if you want lobster roe you will have to make sure your lobster is a girl. On females, the first pair of swimmerets under the body is soft and feathery; on the males it is hard.

Learning About Lobster Roe: Using It In Food

You can consume lobster roe as a stand-alone dish if you would like, much like caviar, but most people tend to incorporate lobster roe (also known as coral) into other dishes, to be used as an additive or a garnish. This roe performs quite well as a garnish because of its color. While originally black, the lobster roe will turn a bright red color when cooked. It also adds a nice taste to whatever dish you are making, especially lobster ones. Below are a couple of quick ways you can incorporate lobster roe into your food.

Stuffed Jumbo Shrimp with Lobster Roe

For this dish, take some jumbo shrimp and make sure they are peeled. Set them aside to chill, then take your lobster roe and sauté it in a pan over light eat in olive oil and butter. You will know they are cooked when they are bright red (but be careful!). Carefully cut a slit in the jumbo shrimp and place the sautéed roe into it. You can hang these shrimp on a cocktail glass to make a nice lobster-shrimp cocktail, or you can cook them further and make them into a tasty shrimp scampi. Either one tastes great.

Lobster Roe Butter

To make this dish, take your roe and set them aside. Do not cook just yet. In another bowl, mix drawn butter (melt your butter, let it settle, then skim off the white solids from the top), a touch of garlic, and lemon butter. Boil the butter mixture for about a minute. Then, whisk the roe so that it breaks up, and combine it with the butter mixture. The heat from the butter mixture, if applied properly, should make the roe turn red. You can put this tasty sauce on just about any seafood you want.

Well, now you know all about lobster roe; what it is, where it is from, and what you can do with it. The next time you are preparing lobster and notice tiny, dark eggs in the belly, do not throw them away! Instead, save them and make these delicious lobster roe treats.

You are welcome to read:

How To Cook A Lobster – Fantastic Lobster Thermidor Recipe

How To Cook A Lobster – All About Frozen Lobster Tails

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September 22, 2009

A Fantastic Lobster Thermidor Recipe

Lobster Thermidor Recipe


Do you enjoy a rich, tasty lobster? If so, have you heard of a delicious dish called lobster thermidor? If not, then you are in for a treat. There are tons of different ways to cook a lobster, ranging from the simple and easy to the complex and exquisite. Lobster thermidor falls somewhere in the middle –it is not as simple to make as simply broiling a lobster and adding lemon juice, but it is not as complex as some other dishes. The taste will make it all worth it too. The lobster thermidor recipe provided below is a fantastic way to prepare this dish.

Before we get into the lobster thermidor recipe, though, let us first talk about the dish itself. Lobster thermidor is a very rich and succulent dish that basically is a baked lobster concoction with béchamel sauce. True thermidor typically involves lobster meat mixed with cheese, brandy (or sherry), egg yolks, and mustard and is quite filling. Legend has it that it was named by Napoleon, who loved it so much that he named it after the month in which he first ate it. (The month – thermidor – was used after the French Revolution for a short while to denote what we know as November.) This actually is not entirely true, though. Lobster thermidor was created in 1894 in honor of a play called Thermidor – which really was named after the month. Regardless of its origins, though, lobster thermidor is quite delicious, as you will now see.

The True Lobster Thermidor Recipe – French style

Ingredients for the béchamel sauce:

4 tablespoons of butter

½ cup of fish broth (but you can also use other flavors)

1 cup of milk

Black pepper (preferably freshly ground)



3 tablespoons of flour

Ingredients for the main dish:

Lobster (this recipe is best for a 2-3 lb lobster)

Parmesan cheese (grated)

¾ cup of heavy cream

2 egg yolks

1 tablespoon of shallot

3/4 cup of meat or fish stock

1 tablespoon of chopped tarragon

2/3 cup of brandy

2/3 cup olive oil

Butter (melted)

1 teaspoon of dry mustard

Salt and pepper


For this lobster thermidor recipe, take the lobster and boil in a pot for about 9 minutes. Remove and take all of the meat from the claws and body (you will need to crack the claws and split the shell down the middle). Keep the shell and rinse the meat off, then chop the lobster and place into a bowl. Place aside for a moment and mix the ingredients for the béchamel sauce together. Then take the mustard, tarragon, salt, and pepper and add it into the sauce. Mix in the cream and egg yolks, and pour in the brandy and olive oil. Add the shallot and meat or fish stock and mix thoroughly. At this point, all you have to do is thicken the sauce on the stove and pour into the bowl with the lobster. Add the parmesan cheese to the top, mix well, and stuff the shells with the lobster meat. Glaze the lobster with butter, add more cheese to the top (without mixing), and bake at 375 degrees Fahrenheit until the cheese is a nice, golden brown. Then enjoy!

A Lobster Thermidor Recipe Alternative

You can substitute ingredients to make it more of an American style, if you wish. To do this, replace the brandy with either sherry or a white wine of your choice (I recommend a sweet variety, like moscato). You can also replace the shallots with sautéed mushrooms, and replace the tarragon with paprika. Really, just experiment until you find the perfect lobster thermidor recipe and you will be pleased with the results. Bon appétit!

You are welcome to read:

How To Cook A Lobster – Lobster Pie Recipe

How To Cook A Lobster – Great Lobster Tail Dishes








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August 27, 2009

Lobster Pie Recipe

Lobster Pie Recipe

One of the most frequently searched for recipes as of late is for a delicious lobster pie recipe. Many people have become very interested in cooking and consuming lobster and therefore they look for as many ways to incorporate it into their diet as possible. Some prefer to eat the tail with garlic butter or mayonnaise, while others wish to add it to already familiar recipes as a substitute for things such as crabmeat. However, this article is geared toward exploring two different versions of a lobster pie recipe.

Lobster Pie Recipe #1—The New England Lobster Pie

This first recipes yields eight servings and requires the following ingredients: twenty tablespoons of butter, four cups of bite-sized lobster meat, one cup of sherry, four tablespoons of flour, eight beaten egg yolks, and three cups of half-and-half.

First you will need to preheat your oven to 325 degrees Fahrenheit. Melt eight tablespoons of the butter and then add the sherry—bring to a boil. From here you will add the lobster and remove the dish from the heat. Then melt the rest of the butter in a saucepan and add flour, stirring until bubbling. Remove the sherry from the dish containing the lobster and place it in the flower and butter mixture. Stir the sauce until it is thick but smooth. Take about eight tablespoons of this sauce and add it to a bowl, add the beaten egg yolks, then place the egg mixture into the saucepan again with the remaining sauce. Simmer for approximately three minutes. Add the lobster to the sauce and place it in a pie dish. Add topping (2 cups of cracker meal, 1 tablespoon of paprika, 8 tablespoons of melted butter, and 4 tablespoons of grated Parmesan cheese). Bake for ten minutes or until thoroughly heated. Then you have successfully made lobster pie recipe #1, the New England Lobster Pie.

Lobster Pie Recipe #2—The Canadian Lobster Pie

This recipe calls for the following ingredients: two tablespoons of flour, two cups of chopped lobster, one and a half cups of light cream, four beaten egg yolks, pie crust, salt, pepper, and melted butter.

First you will need to preheat the oven to 375 degrees Fahrenheit. Then you need to sauté the lobster in about one fourth of a cup of butter. In a separate medium saucepan, melt six tablespoons of butter and then add flour. Stir. Add the cream, pepper, and salt. Cook, stirring frequently, until smooth. Stir some of this sauce into the egg yolks and then add it back to the saucepan with the eggs. Add the lobster to the sauce and place into a casserole dish, covered with the pie crust. Bake until the crust appears golden brown.

Lobster Pie Recipe Basics

As you can see, a lobster pie recipe tends to have a few different things in common. Many of them involve the use of melted butter and egg yolks. Regardless of which method you choose, be sure to sauté the lobster in butter and create the sauce in a separate dish. The pie crust can be made as toppings (as seen in the first recipe) or you can simply use a pre-purchased pie crust to meet this need. Add your on variation to the basic recipes listed above to create the perfect lobster pie recipe for you and your family.

You are welcome to read :








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