Lobster Bundles
24 Bundles

2 1.5 lb Fresh Eddy Lobsters (see order page)
1 Scallion
1/4 cup Feta Cheese, crumbled
1 tbs Dijon Mustard
4 oz Cream Cheese, softened
1 tbs Fresh Tarragon, chopped
1 tbs White Wine
Salt and Pepper to taste
24 Wonton Wrappers
Vegetable Cooking Spray

Cook and pick your lobsters. Trim and slice your scallion, using only the green. In a medium bowl, toss together the lobster meat, scallion and feta cheese. Mix in the mustard, cream cheese, salt and pepper, tarragon and wine.

Spray muffin tins with vegetable spray and place one wonton wrapper in each muffin cup and gently press down. Place a heaping teaspoon of the lobster mixture in each cup and then fold sides together and pinch to seal. Spray each bundle with the vegetable spray. Bake at 375° for 12 to 15 minutes or until lightly browned. Garnish with some green and serve immediately.

Back to Top

Lobster Stuffed Mushrooms
24 Mushrooms

2 1.5 lb Fresh Eddy Lobsters (see order page)
1 lb Large Mushrooms, washed and stems removed
6 tbs Butter
2 cloves Garlic, minced
1/4 tsp Pepper
2 tbs Olive Oil
1/4 cup Dry Sherry
1/4 cup Bread Crumbs, toasted
3/4 cup Gruyere or Parmesan Cheese, shredded

Cook and pick your lobsters. Finely chop mushroom stems. Melt butter in skillet and sauté mushroom stems and garlic. In a small bowl, combine sauted mushroom stems and garlic with pepper, olive oil, sherry, bread crumbs and cheese. Add more bread crumbs if if too moist or more sherry if too dry. Fold in the lobster meat. Stuff mushroom caps with the lobster filling. I like to add a little parmesan on top of the stuffing. Bake at 400° for 15 to 20 minutes.

Back to Top

Lobster Quiche
Serves 6 to 8

1 1.5 lb Fresh Eddy Lobsters (see order page)
2 tbs Unsalted Butter
4 tbs Shallots, finely chopped
2 tbs Cream Sherry
4 tbs Fresh Dill or Parsley, finely chopped
3 Large Eggs
1 cup Heavy Cream
1/2 cup Milk
1/2 cup Swiss or Gruyere Cheese, grated
Fresh Grated Nutmeg to taste
Salt and White Pepper to taste
Pastry Crust (recipe follows instructions)

Cook and pick your lobsters. In a saucepan, melt the butter and sauté shallots over medium-high heat. Don't brown too much. Add sherry, dill and lobster meat. Cook, stirring every 2 minutes and then remove from heat. In a mixing bowl, beat the eggs, cream, milk, nutmeg, cheese, and salt and pepper together. Combine with lobster mixture. Pour into a partially baked pastry shell. Bake at 375° for 35 minutes.

Pastry Shell

1 1/2 cup Flour
8 tbs Salted Butter
1 Large Egg
2 or 3 tbs ice water
Pinch of Salt

Put all ingredients for the pastry, except the ice water, into a food processor and blend for 5 seconds. Add the water and blend for 5 seconds. Blend just until the pastry pulls away from the sides of the bowl and begins to form a ball. Flour a flat surface and roll out the dough into a 13 inch circle. Pick up dough and place in pie pan. Work the dough into the pan using your fingers and crimp your edges. Bake at 375° for 10 minutes.

Back to Top

Lobster Quiche with Mascarpone Cheese
Serves 8

1 1.5 lb Fresh Eddy Lobster (see order page)
2 1/2 cups Heavy Cream
4 large Eggs
1 cup Mascarpone Cheese
1/4 tsp Salt
1/8 tsp Pepper
1 tbs Dry Sherry
2 tbs Garlic Chives, snipped
1 recipe Pastry Shell* (see recipe above)

Cook and pick your lobsters. Whisk together cream, eggs, cheese, salt , pepper and sherry. Line pie pan with pie crust. Spread lobster meat evenly on the bottom and sprinkle in the chives. Slowly pour in cream mixture. Bake at 400° for 15 minutes. Lower heat to 325° and bake for 35 minutes or until a knife inserted in the middle comes out clean.

Back to Top

Lobster & Mushroom Frittata
Serves 4

1 1.5 lb Fresh Eddy Lobster (see order page)
1/2 cup Mushrooms, sliced
3 tbs Butter
4 Eggs, beaten
3 tbs. Heavy Cream
pinch of Basil
2 tbs Parsley, chopped
3 tbs Fresh Parmesan, grated
1 tbs Olive Oil
1/2 tsp Lemon Juice
4 oz Gruyere Cheese, Cubed
Salt and Pepper to taste

Cook and pick your lobsters. Sauté your mushrooms and lobster meat in 2 tbs. butter. Set aside. Mix eggs, cream, salt, pepper, basil, parsley and 1 tbs. of parmesan. Heat the olive oil and remaining tbs. butter until hot. Pour egg mixture into skillet, reduce heat and cook on low until the egg starts to set on the top. Remove and top with the mushrooms, lobster meat remaining parmesan, lemon juice and mozzarella. Place skillet in 400° oven until cheese has melted. Remove and serve hot.

Back to Top

Crepes Filled with Lobster Newburg
Serves 4

1 1.5 lb Fresh Eddy Lobster (see order page)
3 tbs Butter
2 tbs Shallots, finely chopped
1 tbs Paprika
1 tbs Flour
1 cup Milk
1/2 cup Heavy Cream
1 tbs Madeira Wine
1 Egg Yolk
pinch of Cayenne
Salt and Pepper to taste
Crepes (see recipe below)

Cook and pick your lobsters. Melt 2 tbs butter in a saucepan and saute the shallots and paprika. Sprinkle in the flour, stirring with a wire whisk. Add milk, cream and salt and pepper. Stir rapidly with the whisk. Add the madeira, egg yolk and cayenne pepper while continuously stirring. Melt in the remaining butter and add the lobster meat. Cook until the lobster is heated through. Place 2 tbs of the lobster filling on the prepared crepes. Fold the crepe over and spoon a small amount of filling on the top.

Baslc Crepes

1 Egg
1/2 cup Flour
1/2 cup + 2 tbs Milk
2 tbs Butter
Salt to taste

Put the egg, flour and salt into a mixing bowl and beat with a whisk. Add the milkand continue beating. Melt 1 tbs of butter in a 7" or 8" pan. Pour into crepe batter. Melt the remaining butter in the pan and add 2 tbs batter, swirling it around to level out. Cook on medium heat for 40 seconds and then flip. Cook another 20 seconds and then remove to a serving plate. Be sure to brush the pan with butter every time before you place in the new batter.

Back to Top

Maine Lobster Sauté with Pastry Shells
Serves 4

2 1.5 lb Fresh Eddy Lobsters (see order page)
2 tsp Shallots, chopped
4-6 oz Mushrooms, sliced
1/2 pint Heavy Cream (light cream, for the health conscious)
1/4 cup Scallions
4 each Pre-baked Pastry Shells
Pernod to taste
Salt and Pepper to taste

Cook and pick your lobsters. Quickly sauté the lobster meat over medium heat in clarified butter. Add shallots and mushrooms and sauté. Add pernod, cream and scallions and bring to a boil. Reduce heat and let thicken. Serve in
pre-baked pastry shells.

Back to Top

Lobster Puffs
About 24 puffs

1 1.5 lb Fresh Eddy Lobster (see order page)
2 cups Flour
1/2 tsp Salt
Cayenne Pepper, to taste
3 tsp Baking Powder
1 Egg, beaten well
1 cup Milk
2 cups Peanut Oil, for frying

Cook, pick and chop your lobster. In a large bowl, sift together flour, salt, cayenne pepper and baking powder. In another bowl, blend together the egg and milk, then stir in the lobster meat. Add this to the flour mixture and mix well. Heat the peanut oil in a large skillet until hot,but not smoking, or an electric fryer set at 365 degrees. Drop the lobster mixture by rounded tablespoonfuls into the hot oil, and fry for 3 minutes or until golden brown. Allow plenty of room in the pan for the puffs to cook. Drain on paper towels and keep warm until all are done. Serve with tartar sauce.

Back to Top

Lobster Pâté
Serves 16-20

2 1.5 lb Fresh Eddy Lobsters (see order page)
3 lbs Cream Cheese, softened
1 cup Sour Cream
2 tbs each of Parsley, Chives, Tarragon and Chervil, minced
1/2 lemons juice
Salt and Pepper to taste

Cook and pick your lobsters. Set meat in a large bowl. Add all other ingredients and mix on low speed. If the mixture is too thick, add more sour cream until you reach your desired texture. Mold onto a serving platter and garnish with assorted crackers and vegetable sticks. Enjoy!

Back to Top

Deviled Lobster Cakes with
Fresh Tomato & Cilantro Salsa
Serves 8

2 1.5 lb Fresh Eddy lobsters (see order page)
1 tbs Green Pepper, diced
1 small Onion
1 tbs Red Bell pepper, diced
2 tbs Celery, diced
1 tsp Black Pepper
1/2 tsp Salt
4 drops Tabasco Sauce, or to taste
4 cups Fresh Bread Crumbs, don't use packaged
1 Egg
1/2 cup Butter, melted
2 tbs Olive Oil
2 Lemons, quartered
Fresh Tomato and Cilantro Salsa (see recipe below)

Cook and pick your lobsters. Sauté vegetables until onions are translucent. Add seasonings and mix in with bread crumbs, lobster meat, egg, and butter. Form into 16 patties. Rub sheet pan with olive oil and place cakes so that they do not touch. Bake at 400° for 8 minutes then remove, flip the cakes and replace to the oven. Bake for 4 minutes more. Remove from oven and garnish with lemon wedges. Serve drizzled with the Fresh Tomato & Cilantro Salsa.

Fresh Tomato & Cilantro Salsa

3/4 cup Plum Tomatoes, diced
1 tbs Fresh Cilantro, minced
2 tbs Celery, diced
1/4 cup Red Onion, diced
2 tbs Green Pepper, diced
2 Scallions, sliced
1/4 tsp Salt
1/4 tsp Prepared Horseradish
1/4 tsp White Vinegar
1 tsp Sugar
1 tsp Worcestershire Sauce
1 Jalepeno Pepper, seeded and finely diced

Mix all ingredients together and refrigerate overnight in a nonmetallic container to blend the flavors.

Back to Top

Lobster Cocktail
Serves 4

2 1.5 lb Fresh Eddy Lobsters (see order page)
4 tbs Cocktail Sauce (see recipe below)
4 Lettuce Leaves

Cook and chill your lobsters in the shell. Remove lobsters from refrigerator and split lengthwise. Remove sac and stomach and rinse under cool water. Remove meat from the claws, knuckles, and tail and cut into bite sized pieces. Mix the lobster meat in with the cocktail sauce. Line the body shell cavities with the lettuce leaves and scoop in the lobster. Serve on a chilled plate.

Cocktail Sauce

1 cup Ketchup
2 tbp Horseradish
1/2 tsp Worcestershire Sauce
1 tsp Fresh Lemon Juice
Salt and Pepper to taste

Combine all ingredients and mix well. Store in a nonmetallic container.

Back to Top

Lobster Salsa
Serves 6

1 1.5 lb Fresh Eddy Lobsters, diced (see order page)
1/2 Green Pepper, diced
1 Yellow Pepper, diced
1 Orange Pepper, diced
2 Jalapeño Peppers, seeded and diced
4 medium Tomatoes, diced
1/2 medium Red Onion, diced
6 Scallions, sliced
1 Fresh Lime for Juice
1 tsp Balsamic Vinegar
2 tbs Extra Virgin Olive Oil
1 tbs Fresh Cilantro, chopped
1 tsp Garlic
1 tbs Sugar
1/2 tsp Chili Powder
1/2 tsp Oregano
1/4 tsp Salt
1/4 tsp Black Pepper

Cook and pick your lobsters. Combine all ingredients together except lobster meat and refrigerate overnight for flavors to blend. Upon serving, mix in the lobster meat. Great served with tortilla chips. Also try with Toasted French Bread*. Excellent accompaniment for any fresh cooked fish.

Toasted French Bread

1 French Loaf
1 1/2 tbs. Extra Virgin Olive Oil
1/2 to 1 cup Fresh Parmesan, grated

Slice the french loaf. Lay pieces out on baking sheet. Rub olive oil on the top of each piece and then sprinkle with the parmesan cheese. Bake on 350° for 8 to 10 minutes. Serve with lobster salsa.

Back to Top

Lobster Bruschetta with Red Pepper Mousseline
Serves 4

1 1.5 lb Fresh Eddy Lobster (see order page)
1/2 tsp Garlic, minced
2-3 Tbp Dry Sherry
Salt and Pepper to taste
3 Tbs whole butter
1/2 cup red pepper mousseline - recipe follows
1/2 cup chiffonnade fresh basil
12 each French bread croutons
12 slices fresh mozzarella to fit croutons
As needed chives
1 Tablespoon lemon zest

Cook and pick your lobsters. Sauté the lobster meat in the melted but with the garlic, sherry, salt and pepper until the garlic has browned. Set aside. Grill croutons, cool and brush with melted butter and lemon zest. Spread a little mousseline on each crouton . Equally divide the lobster meat over the croutons. Place a slice of fresh mozzarella over the lobster. Sprinkle with chopped chives and the fresh basil. Place croutons on a sheet pan and bake briefly or until the mozzarella starts to melt. Serve immediately.

Red Pepper Mousseline

1 oz Butter
2 oz Onion, minced
11/2 lb Red Pepper, diced
1 tsp Garlic, minced
4 oz White Wine
4 oz Chicken Stock
Salt and Pepper to taste
4-5 oz Cream Cheese

In a skillet, sauté onion and red pepper until both vegetables have begun to lightly brown. Add the garlic, cook 30 more seconds, then add remaining ingredients except the cream cheese. Cook until liquid has reduced to 1/2 volume. Season and place all ingredients into a food processor and process until smooth. Let cool slightly before placing on croutons.

Back to Top

Lobster Cakes
Serves 2

2 1.5 lb Fresh Eddy Lobsters (see order page)
2 slices Bread, no crust
1 to 2 tbs Milk
1/4 tsp Sage
1/2 tsp Salt
1 tbs Mayonnaise
1 tbs Worcestershire Sauce
1 tsp Parsely, chopped
1 tbs Baking Powder
1 Egg, beaten
1 tbs Butter

Cook and pick your lobsters. Break bread into pieces and moisten with the milk. Add remaining ingredients and shape into cakes. Melt butter in a pan and fry cakes until browned on both sides. Serve with 1 recipe Red Pepper Mousseline (see recipe above) on the side.

Back to Top

Lobster Canapes
Serves 4

1 1.5 lb Fresh Eddy Lobster (see order page)
2 1/2 dozen 2-inch French Bread slices
1 tbs Pimento, chopped
Canola oil
1/4 tsp Salt
3-4 drops Hot Pepper Sauce
1/2 cup Cream of Mushroom Soup, canned
1/4 cup Bread Crumbs, buttered
2 tbs Dry White Wine

Cook and pick your lobsters. Cut 2 1/2 dozen 2-inch bread rounds from thinly sliced bread. Brush lightly with Canola oil. Heat in extremely slow 225° oven for 1 1/4 to 1 1/2 hours or till crisp. Shred the lobster meat, combine with 1/2 cup canned condensed cream of mushroom soup, 2 tablespoons of dry white wine, 1 tablespoon chopped canned pimento, 1/4 teaspoon salt, and a few drops of bottled hot pepper sauce. Spread mixture on the toasted bread rounds. Sprinkle over the bread round 1/4 cup buttered fine dry breadcrumbs. Place on a cookie sheet and broil for 2 to 3 minutes.

Back to Top

Lobster Ragoon
Makes 3 dozen

1 1.5 lb Fresh Eddy Lobster (see order page)
1/2 tsp A-1 Steak Sauce
1 Egg Yolk, beaten
1/4 tsp Garlic Powder
1 - 8 oz pkg. Cream Cheese, at room temperature
3 dozen Won-ton Wrappers

Cook and pick your lobsters. Combine lobster meat, steak sauce, egg yolk, and garlic powder, until it forms a paste-like consistency. Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners of wrapper together, pinch to seal , brush with egg yolk Deep fry at 375° until golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers will only keep for a day or two. Do not freeze.

Back to Top

Lobster Cheesecake
Serves 8

1 1.5 lb Fresh Eddy Lobster (see order page)
24 oz Cream Cheese, softened
3 tbls Flour
3 Eggs
3 tbs Butter
1 cup Sour Cream
1/2 cup Pretzels, crushed
2 tbs Lemon Juice
1 tbs Fish Base or Bouillon
2 tbs Fresh Dill, chopped

Cook, pick, and chop your lobster. Preheat oven to 350°. Cream the cheese and mix in eggs one at a time. Blend in next four ingredients. Dredge lobster in flour and blend into mixture. Butter 9-inch springform pan, coat with pretzel crumbs and fill with lobster mixture. Bake on a cookie sheet 55 minutes to 1 hour, 15 minutes or until center is firm; cool with oven door open. Chill in pan; unmold and garnish with fresh dill. Serve with crackers.

Back to Top

Lobster Rolls with Rosemary-Ginger Vinaigrette
Serves 4

For lobster rolls:
1 2 lb Fresh Eddy Lobster (see order page)
3 large zucchini, trimmed

3/4 cup Japanese spice sprouts (daikon sprouts)
24 1-inch pieces thinly sliced pickled ginger

For vinaigrette:
3 tablespoons soy sauce
2 tablespoons Sherry wine vinegar
2 tablespoons honey
1 1/2 tablespoons minced peeled fresh ginger
1/2 teaspoon minced fresh rosemary
1/2 teaspoon dried crushed red pepper
1/2 cup vegetable oil

Cook and pick your lobster. Cut the tail piece in half lengthwise, and then thinly slice crosswise. Place 1 zucchini on work surface. Using vegetable peeler, cut zucchini into thin ribbons about 5 inches long and 1 inches wide. Repeat with remaining zucchini, forming 12 ribbons total. Place lobster at 1 end of each zucchini ribbon, dividing lobster equally. Top with sprouts and pickled ginger, dividing equally. Starting at filled end, roll up each zucchini ribbon into cylinder. Place seam side down on paper-towel-lined baking sheet. Cover and chill at least 1 hour or up to 6 hours. For the vinaigrette, whisk first 6 ingredients in medium bowl to blend. Gradually whisk in oil. Pour vinaigrette into small bowl. Place in center of platter. Surround with lobster rolls.

Back to Top

Minted Lobster Salad in Pitas
4 Sandwiches

2 1.5 lb Fresh Eddy Lobsters (see order page)
4 6-inch pita pockets
2 tbs Low-fat Mayonnaise
1 tbs Fresh Lemon Juice
3/4 tsp Freshly Orange Zest, grated
1/2 tsp Anise Seeds, crushed
1/8 tsp Cayenne Pepper
2 cups shredded romaine
1/4 cup packed fresh mint leaves, chopped coarsely
1 medium Fennel Bulb (about 1 lb), stalks trimmed flush with bulb and bulb cut into very thin slices

Cook and pick your lobsters. Preheat oven to 350°. Cut off one fourth of each pita pocket and reserve larger portions of pitas wrapped in plastic wrap. Chop smaller portions of pitas into 1/2- pieces and in a shallow baking pan toast in middle of oven until golden, about 7 minutes. In a bowl stir together mayonnaise, lemon juice, zest, anise seeds, and cayenne until smooth. Add fennel, lobster meat, romaine, mint, and pita croutons and toss to coat. Fill reserved pita with lobster salad.

Back to Top

Lobster & Confetti Vegetable Salad
Serves 4

2 1.5 lb Fresh Eddy Lobsters (see order page)
1 tbs Dijon Mustard
3 tbs Seasoned RiceVinegar
2 1/2 tbs Fresh Orange Juice
1 1/2 tbs Olive Oil
1 1/2 tbs Fresh Tarragon, chopped
1 large Shallot, minced
1 tsp (packed) Orange Peel, grated
1 large Yellow Bell Pepper
1 large Red Bell Pepper
12 oz small Green Beans, trimmed
1 large Potato, cut into 1/2-inch pieces
1 can Whole Kernel Corn,
10 cups mixed Baby Greens (about 5 ounces)

Cook your lobsters. Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel. Season dressing to taste with salt and pepper. Char bell peppers over gas flamer or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Place in large bowl. Bring large pot of salted water to boil. Add lobster tails and cook 10 minutes. Transfer to bowl of ice water and cool. Add green beans to same pot of boiling water and cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer beans to another bowl of ice water and cool. Add potato to same pot of boiling water and cook 2 minutes. Add corn kernels; cook until potato and corn are just tender, about 2 minutes longer. Drain well; add to bowl with peppers. Drain green beans; pat dry with paper towels. Add beans to potato mixture. Drain lobster; remove meat from shells. Cut meat crosswise into rounds. (Dressing, lobster and salad can be prepared 4 hours ahead. Cover separately and refrigerate.) Mix lobster with 1 1/2 tablespoons dressing. Mix remaining dressing into salad. Season with salt and pepper. Toss greens with remaining 1 tablespoon vinegar. Place on large platter. Mound salad on greens. Arrange lobster over greens and serve. Makes Offer lavash crackers and white wine spritzers.

Back to Top

Lobster Fondue
Serves 4

1 1.5 lb Fresh Eddy Lobster (see order page)
2 C. Velveeta
1/2 C. Milk
1/2 tsp. Cayenne Pepper
1/2 tsp. Paprika
1 broiled Lobster tail
1/2 C. chopped Red Bell Pepper

Combine all in a saucepan, except the red bell pepper. Heat on low to medium heat until all is melted through. When ready to serve garnish with Red Bell Pepper, and some fresh parsley.