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FINE FOODS, DELIGHTS & SPIRITS
PAGE 8
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Fine Lobster Recipes
Cooking with fine lobster
Baked Stuffed Lobster Tails
Ingredients
4 8-ounce lobster tails
6 tbs unsalted butter, softened
1/3 cup fresh tarragon leaves, loosely packed
1 tbs fresh lemon juice
2/3 cup bread crumbs
1 large shallot, minced
3 tbs pine nuts, toasted
3 qts water
3 tbs salt
1 onion, cut into eighths
1 bay leaf
2 large potatoes, halved, crosswise
salt and pepper to taste
Preparation Instructions
Blend together the butter, tarragon, lemon
juice, bread crumbs, shallots and pine nuts
in a food processor. Season with salt and
pepper. In a large pot, combine the water,
salt, onion and bay leaf. Add the lobster tails
and cook for 5 minutes. Cut a crosswise slit
at each end of the underside of each lobster
tail. Cut 2 lengthwise slits down the
underside from one crosswise slit to the
other to remove only a rectangular piece of
the undersection of each lobster tail. Spread
1/4 of the stuffing down the tail. Arrange the
lobsters in a baking dish and use the potato
wedges, one up against each side of the tail,
to keep the tail from rolling over. Bake at 450°
for 15 minutes or until stuffing is crisp and
browned. Discard the potatoes and serve
immediately. Serves 4
Cooking with fine lobster
Baked Stuffed Lobster Tails
Ingredients
4 8-ounce lobster tails
6 tbs unsalted butter, softened
1/3 cup fresh tarragon leaves, loosely packed
1 tbs fresh lemon juice
2/3 cup bread crumbs
1 large shallot, minced
3 tbs pine nuts, toasted
3 qts water
3 tbs salt
1 onion, cut into eighths
1 bay leaf
2 large potatoes, halved, crosswise
salt and pepper to taste
Preparation Instructions
Blend together the butter, tarragon, lemon
juice, bread crumbs, shallots and pine nuts
in a food processor. Season with salt and
pepper. In a large pot, combine the water,
salt, onion and bay leaf. Add the lobster tails
and cook for 5 minutes. Cut a crosswise slit
at each end of the underside of each lobster
tail. Cut 2 lengthwise slits down the
underside from one crosswise slit to the
other to remove only a rectangular piece of
the undersection of each lobster tail. Spread
1/4 of the stuffing down the tail. Arrange the
lobsters in a baking dish and use the potato
wedges, one up against each side of the tail,
to keep the tail from rolling over. Bake at 450°
for 15 minutes or until stuffing is crisp and
browned. Discard the potatoes and serve
immediately. Serves 4
Fine Lobster Recipes
Cooking with fine lobster
Lobster Bisque
Ingredients
4 tablespoons unsalted butter
1 medium onion, minced
2 cup diced tomatoes (with liquid)
1 cups canned diced potatoes
5 cups vegetable broth
1 cup heavy cream
2 cooked 1½-pound lobsters, meat separated into 2-
inch cubes
Salt and freshly ground black pepper
pinch of nutmeg
Preparation Instructions
Melt 2 tablespoons of the butter in a large pot over
medium heat. Add the onion. Cook until soften, about 7
minutes, stirring every so often. Add in the tomatoes,
potatoes, broth, and cream, and simmer slowly for 15
minutes.
Transfer the soup and the lobster meat to a standing
blender and puree it thoroughly. (Be very careful when
blending hot liquids in a standing blender—do not fill the
blender more than halfway, and cover the lid with a
towel. The heat will push the lid off and you’ll be wearing
lobster bisque instead of enjoying it.)
Return the soup to the pot and the remaining butter. Boil
it for 2 minutes. Taste for salt and pepper, and add a
pinch of nutmeg. Serve immediately.
Makes 4 Servings
Cooking with fine lobster
Lobster Bisque
Ingredients
4 tablespoons unsalted butter
1 medium onion, minced
2 cup diced tomatoes (with liquid)
1 cups canned diced potatoes
5 cups vegetable broth
1 cup heavy cream
2 cooked 1½-pound lobsters, meat separated into 2-
inch cubes
Salt and freshly ground black pepper
pinch of nutmeg
Preparation Instructions
Melt 2 tablespoons of the butter in a large pot over
medium heat. Add the onion. Cook until soften, about 7
minutes, stirring every so often. Add in the tomatoes,
potatoes, broth, and cream, and simmer slowly for 15
minutes.
Transfer the soup and the lobster meat to a standing
blender and puree it thoroughly. (Be very careful when
blending hot liquids in a standing blender—do not fill the
blender more than halfway, and cover the lid with a
towel. The heat will push the lid off and you’ll be wearing
lobster bisque instead of enjoying it.)
Return the soup to the pot and the remaining butter. Boil
it for 2 minutes. Taste for salt and pepper, and add a
pinch of nutmeg. Serve immediately.
Makes 4 Servings
Fine Lobster Recipes
Cooking with fine lobster
Fancy Seafood Rice
Ingredients
2 to 3 cups uncooked rice
optional: 1 tablespoon Spanish Rice
seasoning (may be called paella)
1 bunch live clams, scrubbed clean
1 cup chicken broth
½ cup white wine
1 teaspoon minced garlic
½ red bell pepper, cored, seeded, and finely
chopped
1 tablespoon freshly chopped parsley
optional: 1 tablespoon unsalted butter
½ pound cooked lobster meat, roughly
chopped
salt to taste
Preparation Instructions
First start out by cooking the rice according to
the manufacturer's instructions. Usually, 1
cup of rice requires 1½ cups of water and
cooks for 20 minutes. I recommend
preparing 2 cups of rice. If you like Spanish
rice seasoning, add it now to the rice before it
is cooked.
When the rice has 5 minutes left to cook,
prepare the seafood.
Place the scrubbed clams into a medium
sauce pot over medium high heat. Add in the
chicken broth, white wine, minced garlic,
chopped red bell peppers, parsley, and
optional butter. Cook everything together with
a tightly fitted lid until the clam shells open, or
about 2 to 3 minutes. Once they do, turn off
the heat. Discard any clams that did not open.
By now the rice should be finished cooking.
Transfer the rice into a large bowl along with
the clams and all its juices. Add in the
chopped lobster meat. Toss everything
together until it is well combined. Taste and
correct with salt. I recommend about ½
teaspoon of salt. Serve immediately.
Cooking with fine lobster
Fancy Seafood Rice
Ingredients
2 to 3 cups uncooked rice
optional: 1 tablespoon Spanish Rice
seasoning (may be called paella)
1 bunch live clams, scrubbed clean
1 cup chicken broth
½ cup white wine
1 teaspoon minced garlic
½ red bell pepper, cored, seeded, and finely
chopped
1 tablespoon freshly chopped parsley
optional: 1 tablespoon unsalted butter
½ pound cooked lobster meat, roughly
chopped
salt to taste
Preparation Instructions
First start out by cooking the rice according to
the manufacturer's instructions. Usually, 1
cup of rice requires 1½ cups of water and
cooks for 20 minutes. I recommend
preparing 2 cups of rice. If you like Spanish
rice seasoning, add it now to the rice before it
is cooked.
When the rice has 5 minutes left to cook,
prepare the seafood.
Place the scrubbed clams into a medium
sauce pot over medium high heat. Add in the
chicken broth, white wine, minced garlic,
chopped red bell peppers, parsley, and
optional butter. Cook everything together with
a tightly fitted lid until the clam shells open, or
about 2 to 3 minutes. Once they do, turn off
the heat. Discard any clams that did not open.
By now the rice should be finished cooking.
Transfer the rice into a large bowl along with
the clams and all its juices. Add in the
chopped lobster meat. Toss everything
together until it is well combined. Taste and
correct with salt. I recommend about ½
teaspoon of salt. Serve immediately.
CHECK BELOW FOR SOME HIGHLY
RECOMMENDED RECIPES FROM FINE
LOBSTER
RECOMMENDED RECIPES FROM FINE
LOBSTER
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