Main CourseLobster
Au Gratin
Lobster Chunks with
Asparagus
Lobster Fra Diavlo
Scalloped Lobster
Lobster Thermidor
Lobster & Chicken Gumbo
Oven Roasted Lobster
Lobster Cassoulet
Lobster Casserole
Lobster & Artichoke Casserole
Lobster Diables
Italian Lobster
Lobster Mexicana
Lobster & Chinese Vegetables
Lobster with Thai Coconut Curry Sauce
Lobster Stir Fry
Twice Baked Potatoes with Lobster
Lobster & Vegetables in Puff Pastry
Lobster Cakes with Fresh Tomato & Cilantro Salsa
Lobster Scampi
Lobster Soufflé
Chilled
Lobster with Hot Pepper Sauce
Chive & Mustard Lobster
Lobster With Champagne Dipping Sauce
Lobster Paella
Lobster
Pizza with Roasted Garlic Pesto
Lobster Potatoes Anna
Lobster Hash
Deep Fried Lobster
Lobster de Jonghe
Half-Shell Avocados
with Seafood Cream
Lobster California Sur
Beef & Lobster
Francaîse
Warm
Lobster Taco with Yellow Tomato Salsa
Lobster
Mozambique
2
1.5 lb Fresh Eddy Lobsters
(see order page)
3 cups Light Cream
6 Egg Yolks
3 tbs Rice, uncooked
6 tbs Butter
3 tbs Flour
3 tbs Sherry
1/2 cup Bread Crumbs
Salt and Pepper to taste
Cook and pick your lobsters. In a large bowl, mix all the ingredients together and pour into a buttered casserole dish. Sprinkle with bread crumbs and dot with butter. Bake in a 400 degree oven for 15 to 20 minutes. This is a perfect recipe to prepare ahead and pop in the oven just before your guests arrive. It also travels well and is sure to impress your hostess and other guests.
Lobster
Chunks with Asparagus
Serves 2
2 1.5 lb
Fresh Eddy Lobsters (see
order page)
1 tbs Shallots, minced
1 bunch Fresh Asparagus
1 dash Dijon mustard
1/2 cups Extra Virgin Olive Oil
2 medium Tomatoes
1/4 cup Lemon Juice
2/3 cup home made mayonnaise
Cook and pick your lobsters. Snap the asparagus spears, blanch them and slice in half lengthwise so they lay flat. Whisk together the vinaigrette (ingredients olive oil through mustard). Cut the tomatoes in half, removing the innards and leaving just the shell. Arrange half the asparagus spears like the spokes of a wheel on a plate. Brush with vinaigrette. Toss the lobster meat in a little vinaigrette and arrange in the center of the plate. Sieve the tomalley into the mayonnaise with a few drops of lemon juice. Place on the plate in the tomato shells. This can all be made up to a day in advance. Serve with salad and bread.
2 1 1/2
lb Fresh Eddy Lobsters (see order page)
3 oz Olive Oil
1 tbs Garlic, minced
1/2 tsp Basil
1/2 tsp Oregano
1/4 tsp White Pepper (Black is acceptable)
1/4 tsp Red Pepper, crushed
3-4 dashes Tabasco Sauce
24 oz Marinara Sauce
1/2 cup Dry Red Wine
1 1/2-2 lb Pasta
Cook and pick your lobsters. Boil water for your pasta. In a sauté pan heat the oil and garlic over medium heat. Cook just enough to heat the garlic slightly (30-40 seconds). Add lobster meat and all the spices and tabasco sauce. Cook over medium heat for 1-2 minutes. Add marinara sauce and red wine. Bring to a boil, then let simmer for 3-4 minutes. Taste and adjust seasonings as necessary. Serve over your pasta. Great dish for those of you that like a little spice!
2
1.5 lb Fresh Eddy
Lobsters (see
order page)
1 cup Light Cream
1 Egg, beaten well
1/2 tsp Prepared Mustard
1 tbs Lemon Juice
few drops Onion Juice
1/2 tsp Salt
2 tbs Butter, melted
1
cup Bread Crumbs
Pepper to taste
Cook and pick your lobsters. Mix together all ingredients except the bread crumbs and butter. Put the lobster mixture in a greased baking dish. Combine the crumbs and butter and cover the lobster mixture with them. Bake at 350° for 30 minutes.
2 1.5 lb
Fresh Eddy Lobsters (see
order page)
4 tbs Butter
1/4 cup Scallions, chopped
4 tbs Flour
1 tsp Dry Mustard
1 1/2 cup Light Cream
1 tbs Parsley, minced
1 tsp Tarragon, dry and crushed
1/2 tsp Salt
Pepper to taste
1/2 cup Sherry
1/4 cup Fresh Parmesan, grated
Cook and pick your lobsters. Melt butter and sauté the scallions. Blend in the flour and mustard. Add cream and cook, stirring continuously, until thickened. Stir in the parsley, tarragon, salt, pepper and sherry and blend until smooth. Add the lobster meat, mix together and place in a shallow baking dish. Top with the cheese and bake at 400° for 15 to 20 minutes.
Lobster
& Chicken Gumbo
Serves 8
2 1.5 lb
Fresh Eddy Lobsters (see
order page)
1 4 lb Chicken
1 1/2 quarts Chicken stock, canned
1/2 lb Hot Italian Sausage
1 tbs Olive Oil
2 cups Celery, chopped
1 1/2 cups Green Pepper, chopped
2 cups Onions, chopped
6 Scallions, chopped
1/2 lb Mushrooms, quartered
1 LB Fresh Asparagus, cut into bite size pieces
1 clove Garlic
2 tbs Chili Powder
3 tbs Oregano
3 tbs Cumin
1/2 tsp Cayenne Pepper
1 tbs Red Pepper Flakes
1 28 oz can Whole Tomatoes, in juice
1 28 oz can Tomato Puree
3 tbs Sugar
Cook and pick your lobsters. Put chicken in a large pot, add the stock, cover and bring to a boil. Reduce heat to simmer and cook for 25 to 30 minutes. In a large saucepan, add olive oil and cook sausage over medium heat. Cook until no pink remains in the center, 15 to 20 minutes. When cooled, slice the sausage into 1/4 inch thick slices. Add the vegetables and seasonings to the olive oil left in the saucepan and sauté until the onions are translucent and veggies are soft. Add the whole tomatoes and the tomato puree and stir well. Pick the chicken meat and cut into bite sized pieces. Add the chicken, sausage, and sugar to the veggie mixture and simmer for 30 minutes. Add the lobster meat and let heat through. Serve with rice.
Back
to Top
Oven Roasted Lobster
Serves 2
4 1 LB Fresh
Eddy Lobsters (see
order page)
2 tbs Olive Oil
1/2 cup Pistachios, shelled and chopped
1 large Shallot, chopped
2 tbs Fresh Basil
1 tsp Fresh Mint, chopped
1 tsp Fresh Oregano, chopped
1/4 cup Cognac
3 tbs Dry Sherry
Cook your
lobsters for 5 minutes. Remove from pot and drain. When cool enough to handle,
separate the claws and knuckles from the body and pick the meat. Split the lobster
body in half lengthwise. Remove the head sac and rinse. Put the Olive oil in
a roasting pan and place lobster bodies meat side down on the pan. Roast for
10 minutes. Remove the pan and add the pistachios, shallots, claw and knuckle
meat and place back in the oven for 5 more minutes. Remove the pan and place
the lobster bodies on a dish. Set pan on the stovetop with the burner set on
high heat. Add the cognac to the pan and ignite. When the flame has gone out,
add the sherry. Reduce the heat to medium and add the herbs and butter. Sauté
for a couple minutes and then add the mixture to the lobster bodies, drizzling
the sauce over the bodies as well. Serve immediately.
Back
to Top
Lobster Cassoulet
Serves 8
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
1 LB Dried, Great Northern Beans
1/8 LB Dried Cranberry Beans
1/8 LB Dried Red Kidney Beans
1/8 LB Dried Black Beans
1 sprig Fresh Thyme
1 Bay Leaf
2 cloves Garlic,
peeled and chopped
1 quart Chicken Stock
1/8 cup Olive Oil
1/2 cup Onions, diced
1/2 cup Carrots, finely diced
1/2 cup Bacon, crumbled
4 cloves Garlic, Minced
1 LB Plum Tomatoes, peeled, seeded and chopped
1 tbs Thyme, dried and crushed
2 cups Bread Crumbs
Soak the
beans for at least 6 hours but best if soaked overnight. Soak the black beans
separate from the rest. Cook and pick your lobsters. Sauté the beans
in a pan with the herbs and stock for 30 minutes. Heat the oil in a large pan
and sauté the onions, carrots bacon and garlic until the onion is translucent.
Add the tomatoes and thyme and cook for 5 more minutes. Add the beans to the
veggie mixture and cook for another 10 minutes. Add the lobster meat and remove
from heat. Ladle the mixture into oven proof bowls and top with the bread crumbs.
Bake at 375° for about 10 minutes or until browned. Serve immediately.
Back
to Top
Lobster Casserole
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
6 tbs Butter
4 tbs Flour
3/4 tsp Dry Mustard
Salt and Paprika to taste
1 1/2 cups Rice, uncooked
2 cups Light Cream
1 tbs Sherry
Cracker Crumbs, crushed
Cook and pick your lobsters. Sauté the meat in 2 tbs of the butter. Melt the remaining butter and add the flour. Stir until smooth. Stir in half of the cream and heat slowly. Add salt, paprika, dry mustard, rice, sherry and the remaining cream. Stir in well. Scoop into a buttered baking dish and top with the cracker crumbs. Bake at 350° for 30 minutes. This should be made at least 4 to 5 hours before you bake it to let the flavors blend together. For a different twist, try adding water chestnuts and bacon.
Back
to Top
Lobster & Artichoke Casserole
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
1 tbs Butter
1/2 cup Celery, chopped
1 Green Pepper, chopped
1 Onion, chopped
8 1/2 oz can Artichoke Hearts, not marinated
1 tsp Lemon Juice
1/2 tsp Dill, dry and crushed
1 cup Cheddar Cheese, grated
Parmesan Cheese, grated
1 recipe White Sauce (see below)
Cook and pick your lobsters. Sauté the celery, green pepper and onion in the butter until onion is translucent. Add the artichokes, lemon juice and dill and warm. Remove from heat. Spoon the mixture into a baking dish and cover with the cheddar cheese. Set aside and make the white sauce.
White Sauce
2 tbs Butter
2 tbs Flour
1 cup Milk
Salt and Pepper to taste
Melt the butter in a saucepan and stir in the flour, salt and pepper. Add milk and stir constantly until thickened. Pour over the casserole and sprinkle the parmesan cheese over the top. Bake at 350 for 30 minutes.
Back
to Top
Lobster
Diables
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
6 tbs Butter
4 tbs Flour
1 tsp Dry Mustard
1 tsp Salt
dash
of Cayenne Pepper
2 cups Milk
1 tsp Worcestershire Sauce
2/3 cup Fresh Parmesan, grated
2 tbs White Wine
1 small Shallot, minced
1 tbs parsley, minced
Pastry Shells (optional)
Cook and pick your lobsters. Melt 4 tbs butter in a sauce pan and stir in flour, mustard, salt and cayenne pepper. Add milk and cook , stirring until thickened. Remove from heat and add the worcestershire sauce, 1/2 cup grated cheese and the wine. Sauté the onion with the remaining butter. Add in the lobster meat, parsley, and mustard cream sauce. Spoon into the pastry shells or into individual baking dishes. Sprinkle with the remaining parmesan cheese and brown under the broiler for about 4 minutes.
Back
to Top
Italian
Lobster
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
2 tbs Butter
1
tbs Onion, chopped
1 clove Garlic, minced
2 tbs Green pepper, chopped
1/4 cup Mushrooms, sliced
1 tsp Oregano
1 cup Tomato Sauce
Parmesan Cheese
Salt and pepper to taste
Cook and pick your lobsters. Combine all ingredients except the tomato sauce, lobster meat and parmesan cheese in a saucepan. Simmer for 5 minutes. Add tomato sauce and lobster meat. Pour into a casserole dish and top with the cheese. Bake at 350° for 15 minutes.
Back
to Top
Lobster Mexicana
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
2 Tomatoes, chopped
1/4 cup Green pepper, chopped
1/2 tsp Ground Cumin
1/4 tsp Allspice
1/8 tsp Crushed Red Pepper
1/2 cup Light Cream
2 cups Cracker Crumbs
1/3 cup Butter, melted
Limes cut into wedges for garnish
Nachos for garnish
Cook and pick your lobsters. Mix the lobster meat, tomatoes and green peppers together. Pour into a long baking dish. Blend spices and cream. Pour 1/4 cup of the spiced cream over the lobster mixture. Mix the crumbs and melted butter. Sprinkle over the lobster mixture and pour on the remaining cream. Bake at 375° for 30 minutes. Garnish with the limes and nachos. Serve with rice and salad.
Back
to Top
Lobster & Chinese Vegetables
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
1 LB Pea Pods
3 medium stalks Bok Choy
2 tbs Olive Oil
2 cloves Garlic, minced
2 thin slices Ginger Root, crushed
8 1/2 oz can Water Chestnuts, drained and chopped
8 1/2 oz can Bamboo Shoots, drained and chopped
1/2 cup Mushrooms, chopped
3/4 cup Chicken Broth
2 tbs Cornstarch
2 tbs Soy Sauce
1 tsp Salt
1 tsp Sugar
1/4 tsp Pepper
2 Scallions, chopped
Hot Cooked Rice
Cook and
pick your lobsters. Separate leaves form bok choy stems, reserving the leaves.
Cut the stems into 1/4 inch slices. Heat oil in a wok until hot. Add garlic
and ginger root and sauté over medium heat until browned. Add pea pods,
bok choy stems, water chestnuts, bamboo shoots and mushrooms. Cook and stir
for 2 minutes. Stir in half the chicken broth and reduce heat. Cover and simmer
for 1 minute. Mix in the remaining broth, cornstarch, soy sauce, salt, sugar
and pepper. Stir into the veggie mixture and cook until thickened. Tear the
bok choy leaves into bite size pieces and add to veggie mixture. Stir in the
lobster meat and heat through. Garnish with the scallion and serve with rice.
Back
to Top
Lobster with Thai Coconut Curry Sauce
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
1 1/2 tbs Peanut Oil
2 cloves Garlic, minced
*3 tsp Red Thai Curry Paste
1 Red Bell Pepper, cut into 1/4 inch strips
1 Yellow Bell Pepper, cut into 1/4 inch strips
1 can unsweetened Coconut Milk
3/4 cup Heavy Cream
2 small Tomatoes, each cut into 8 wedges
4 Scallions, cut into 2 inch lengths, use the greens
1/2 cup Fresh Basil, chopped
*1/2 tsp Nam Pla (also called Thai fish sauce)
In a large
pot, bring 2 inches of water to a boil. Add lobsters and cover. Steam for 9
minutes. Pick the claws, knuckles
and tails. Slice
the tail meat in half lengthwise. Remove tomalley from the body and set aside.
Heat oil in a large pan and sauté the garlic and curry over medium heat
for 1 minute. Add in the red and yellow peppers and sauté for 2 minutes.
Add coconut milk and reduce by half over high heat. Add cream and simmer for
3 to 4 minutes until slightly thickened. Add tomato, scallion,basil nam pla
and lobster meat. Continue to cook for 1 minute or until heated through. Stir
in the tomalley. Serve with rice.
Back
to Top
Lobster Stir Fry
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
2 tbs Olive Oil
1 large Onion, sliced
1 1/2 large Green Pepper, cut into rings
1 cup Celery, sliced
1 clove Garlic, minced
3/4 cup Chicken Broth
2 tbs Cornstarch
3 tbs Soy Sauce
1/2 tsp Pepper
2 large Tomatoes, chopped
4 cups cooked Rice
Cook and pick your lobsters. Heat oil in a skillet and sauté the lobster meat for 2 minutes. Add onion, green peppers, celery and garlic. Cover and steam for 2 minutes. Dissolve the cornstarch in the chicken broth and mix in the soy sauce and pepper. Stir in the lobster mixture. Add the tomatoes and cook, stirring constantly, for 2 minutes or until sauce is clear and thickened. Serve over a bed of fluffy white rice.
Back
to Top
Twice Baked Potatoes with Lobster
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
4 large Baking Potatoes
4 tbs Butter
1/3 cup Onions, finely chopped
1/2 cup Mushrooms, finely chopped
1 cup Dry White Vermouth
1/2 cup Crème Fraîche (see recipe below)
1/2 cup Jarlsburg Cheese, grated, plus a little extra
1 to 2 tbs Heavy Cream
Salt and Pepper to taste
Cook and pick your lobsters. Scrub and dry your potatoes and cut a deep slit in the top of each one. Set the potatoes on the middle rack of the oven and bake for 1 hour. Let them cool slightly, cut off and discard the tops and scrape the potato pulp into a bowl, being careful not to scrape through the skin. Salt and pepper the potato skins. Mash the potato pulp and set aside. Melt butter in a small skillet and sauté the chopped onion until translucent. Add the mushrooms and sauté for another 5 minutes. Stir in the lobster and season with salt and pepper. Add the vermouth and then raise the heat to a boil. Stir frequently until all the liquid has boiled away. Stir in the crème fraîche and remove from heat. Combine the lobster mixture with the reserved mashed potatoes and 1/2 cup jarlsberg cheese. Add heavy cream. Stuff the mixture into the potato skin shell, mounding the mixture slightly. Sprinkle remaining cheese on the top and bake at 400 for 15 minutes or until mixture is hot and bubbly.
Crème Fraîche
1 cup Heavy
Cream
1 cup Sour Cream
Whisk heavy cream and sour cream together. Let stand in a reasonably warm spot until thickened. Cover and refrigerate for at least 4 hours.
Back
to Top
Lobster & Vegetables in Puff Pastry
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
Frozen Puff Pastry Shells
1/2 cup Celery, chopped
1/3 cup Green pepper, cut into strips
2 tbs Butter
2 tbs Flour
1 1/2 cup Milk
1 cup Cheddar Cheese, shredded
1 tsp Dry Mustard
1/4 tsp Paprika
2 tbs Parsley, chopped
Cook and pick your lobsters. Sauté the celery and pepper in the butter until tender. Add flour and cook until smooth. Gradually blend in the milk, stirring until thickened. Add remaining ingredients and heat, stirring constantly until cheese is melted. Spoon into heated pastry shells and serve immediately.
Back
to Top
Lobster Cakes
Serves 4
2 1.5 LB
Fresh Eddy Lobsters (see
order page)
2 slices Bread, without
crusts
1 to 2 tbs Milk
1/4 tsp Sage
1/2 tsp Salt
1 tbs Mayonnaise
1 tbs Worcestershire Sauce
1 tsp Parsley, chopped
1 tbs Baking powder
1 Egg, beaten
Cook and pick your lobsters. Break bread into pieces and moisten with the milk. Add lobster meat and mix in remaining ingredients. Shape into cakes and fry until browned on both sides. Serve with a side of 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 Scampi
Serves 2
1 1.5 lb
Fresh Eddy Lobsters (see
order page)
2 tbs Butter
1 tsp Garlic, minced
2 tbs Olive Oil
2 tbs White Wine
1 tsp Parsley
Salt and pepper to taste
Cook and pick your lobsters. Sauté the lobster meat in melted butter. Add the garlic, oil, wine, parsley, salt and pepper. Heat thoroughly. Serve over rice.
Back
to Top
Lobster Soufflé
Serves 4
2 1.5 lb
Fresh Eddy Lobsters (see
order page)
3 tbs Butter
3 tbs Flour
1 cup Milk
1/2 tsp Salt
1/8 tsp White Pepper
pinch of Nutmeg
sprinkle of Cayenne Pepper
4 Egg Yolks
6 Egg Whites, at room temperature
5 tbs Swiss Cheese, finely grated
Cook and pick your lobsters. Melt butter in saucepan over medium heat and blend in flour. Stir in the milk, salt, pepper, nutmeg and cayenne pepper. Cook, stirring continuously, until thickened slightly. Remove from heat and beat in the egg yolks, one at a time. Set aside to cool. Beat egg whites with a pinch of salt until they are stiff but not dry. Fold 1 cup of these into the cooled white sauce to lighten it. Gently fold in the remaining egg whites and the lobster meat. Butter a soufflé or other deep dish and coat with grated cheese. Turn the mixture into the dish and bake at 400° for 35 minutes. Sprinkle the remaining grated cheese over the top and continue to bake for another 5 or 10 minutes until set up and browned. Serve immediately.
Back
to Top
Chilled
Lobster with Hot Pepper Sauce
Serves 4
4 1.5 lb
Fresh Eddy Lobsters (see
order page)
1 Jalepeno Pepper, seeded and chopped
2 Red Bell Peppers, chopped
2 tbs Coarse Mustard
2 tbs Red Wine Vinegar
2 cloves Garlic, minced
1/2 cup Olive Oil
12 to 14 Fresh Basil leaves, chopped
Salt and pepper to taste
Bring
2 inches of water to a boil in a
large pot. Add salt and lobsters. Cover and steam for 18 minutes. Remove and
cool. Split the lobsters in half lengthwise and crack the claws and knuckles.
Remove the head sac and the vein that runs through the lobster tail. Combine
remaining ingredients in a blender or food processor, including claw and knuckle
meat, and blend until smooth. Top the lobster with the pepper mixture and serve.
Back
to Top
Lobster
With Champagne Dipping Sauce
Serves 4
4 1.5 lb
Fresh Eddy Lobsters (see
order page)
1 bottle Dry Champagne
1 cup Fresh Parsley, chopped
1 small bunch Thyme, chopped
1 Bay Leaf
4 Shallots, chopped
3/4 cup Butter, unsalted
Salt and Pepper to taste
Cook your lobsters. Place champagne, herbs and shallots in a medium saucepan and cook over medium heat for 25 to 30 minutes. Slowly whisk in the butter and lower the heat. Add in the salt and pepper. Scoop into small dipping dishes and serve with your lobsters.
Back
to Top
Lobster Paella
Serves 4 to 6
2 1.5 lb
Fresh Eddy Lobsters (see
order page)
2 tbs Olive Oil
2 cloves Garlic, minced
1 Onion, chopped
1/2 tsp Salt
1/2 tbs Black Pepper
2 Tomatoes, chopped
2 cups Long Grain Rice
4 cups Water
1 tbs Saffron Threads
1 Red Bell Pepper, chopped
1 cup Frozen Peas
6 oz jar Artichoke Hearts, drained and chopped
12 Asparagus Tips, steamed
Pimiento Strips
Cook and pick your lobsters. Heat oil and sauté onions and garlic for 1 minute. Add salt, pepper and tomato. Cover and cook for 10 minutes. Add rice, water and saffron, stirring to combine. Add peppers, peas and artichokes and cook covered for 20 minutes. Add lobster meat and cook for another 10 minutes. Serve up and garnish with the asparagus and pimiento strips.
Lobster
Pizza with Roasted Garlic Pesto
Tops 1 7-inch pizza
1 1.5 lb
Fresh Eddy Lobster (see
order page)
1 uncooked 7 inch Pizza Shell (homemade is great)
1/2 cup Roasted Garlic Pesto (recipe below)
4 tbs Chevre Cheese
1 Red Bell Pepper, cut into rings
1/4 cup Mozzarella Cheese, shredded
Cook and pick your lobster. Place shell on pizza stone or pan and spread on the garlic pesto. Place pepper rings around the shell and top with the chevre cheese and lobster meat. Sprinkle evenly with the mozzarella. Bake at 350° for 25 to 30 minutes.
Roasted Garlic Pesto
1 large
Garlic Bulb
1/2 cup Olive Oil
4 oz Pine Nuts
6 oz Fresh Parmesan, grated
2 firmly packed cups Fresh Basil Leaves, chopped
Slice off the top of the garlic bulb, rub with oil and wrap it in foil. Roast in 350° oven for 45 minutes to an hour. Remove and set aside. Place pine nuts and half of the parmesan in a food processor and pulse 4 or 5 times. Remove the garlic from the foil and squeeze the pulp out of the cloves into the food processor. Add the basil leaves and pulse 3 or 4 more times. Add the remaining parmesan and the rest of the oil and pulse 4 times or until smooth.
Back
to Top
Lobster Potatoes Anna
Serves 4
2 1.5 lb
Fresh Eddy Lobsters (see
order page)
1 1/2 lb Russet Potatoes
1 tbs Olive Oil
6 oz Butter
1 tbs Fresh Chives
2 Shallots, minced
Cook and pick your lobsters. Wash potatoes and slice them to 1/8 inch thickness. In a well oiled oven proof sauté pan, arrange a layer of potatoes, making sure they overlap. Sprinkle with lobster meat, melted butter, shallots and chives. Make a second layer the same as the first. Top with a third layer of potatoes and butter. Cover with foil and Bake at 400° for 50 minutes. Remove from oven and drain excess butter. Serve immediately.
Back
to Top
Lobster Hash
Serves 4
2
1.5 lb Fresh Eddy Lobsters (see
order page)
6 Scallions, sliced
1 cup Carrots, chopped and cooked until tender
1 cup Turnips, chopped and cooked until tender
2 cups Potatoes, chopped and cooked until tender
5 tsp Olive Oil
1 tsp Chives, chopped
1 tsp Thyme, chopped
1/4 cup Heavy Cream
Cook and pick your lobsters. Sauté scallions, carrots, turnips and potatoes in the oil until browned. Add the herbs and continue to cook for 10 minutes. Add the cream and lobster meat and cook until the cream has been absorbed. Allow it to brown between stirrings. Serve with poached eggs.
4
1.5 lb Fresh Eddy Lobsters (see
order page)
2 cups Cornmeal
1/2 cup Flour
Salt and Pepper to taste
1 tsp Cayenne Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 cup Vegetable Oil
Partially cook your lobsters for 8 minutes in salted, boiling water and then remove. When cool enough to handle, pick the lobster meat from the shells, cutting the tails in half lengthwise. In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely. 2 Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.
4 1.25
lb Fresh Eddy Lobsters (see
order page)
1/2 cup Bread Crumbs
2 tbs Scallions, diced
1 tbs Lemon Juice
1/2 cup Butter, melted
1/2 cup Parmesan Cheese, grated
1/4 cup Butter, melted
Cook and pick your lobsters. In a small bowl, mix together bread crumbs, cheese, green onions, 1/4 cup melted margarine, and lemon juice. Set aside. Cut lobster into bite size pieces, and place meat into 6 ramekins or other oven-safe dish. Pour 1/2 cup melted butter or margarine over lobster, and top with bread crumb mixture. 4 Bake at 350° for 25 minutes, or until topping is browned.
Half-Shell
Avocados with Seafood Cream
Serves 6
2 1.5 lb
Fresh Eddy Lobsters (see
order page)
1/4 cup Butter
1/4 cup Fresh Mushrooms, sliced
1/4 cup Onions, sliced
3 tbs Flour
1/2 tsp Salt
1/8 tsp Dry Mustard
1/8 tsp Pepper
1/8 Thyme Leaves
1 1/4 cups Milk
1/2 cup Light Cream
1/2 cup Swiss Cheese, grated
1/4 cup Sauterne
1/2 tsp Lemon Peel, grated
1 1/2 tsp Lemon Juice
2 tbs Almonds, chopped and toasted
3 or 4 Avocados, halved and peeled
Cook and pick your lobsters. Sauté mushrooms and onion in butter until lightly browned; remove with slotted spoon. In same butter, quickly stir in flour and seasonings. Gradually stir in milk and cream. Cook and stir until sauce boils 1 minute. Stir in cheese over low heat until melted. Add Sauterne, lemon peel and juice, tuna, lobster, almonds, sautéed mushrooms and onion. Heat to serving temperature. Arrange avocado halves on serving platter. Spoon the lobster mixture into the avocado halves. Garnish with choice of; watercress, lime slices, buttered bread crumbs, sliced truffles.
Lobster
California Sur
Serves 4
2 1.5 lb Fresh Eddy Lobsters (see
order page)
3 cups Sweet Peppers, chopped red, green & yellow 2 tbs Onions, chopped
1/4 cup Olive Oil
2 Tomatoes, peeled, seeded and chopped
1/2 cup White Wine
2 tsp Chile Powder
Salt and Pepper to taste
Cook and pick your lobsters. Sauté peppers and onions in olive oil until soft. Add tomatoes, wine, chile powder, salt and pepper to taste. Cover and cook over low heat for 25 minutes. Add the lobster meat and cook for another 10 minutes. Serve with rice or over pasta.
Beef
& Lobster Francaîse
Serves 2
2 1.5 lb
Fresh Eddy Lobsters (see
order page)
2 1 1/2-ounce Beef Medallions, slightly pounded
1/2 cup Olive Oil
3 Eggs
1 tbs Fresh Parsley, chopped
1/4 cup Romano Cheese, grated
Black Pepper to taste
1/2 tsp Garlic, chopped
Squeeze of Lemon
1/4 cup White Wine
1 tsp Butter
Add oil to sauté pan and set at high heat, being careful not to burn. Meanwhile, dredge medallions and lobster tails in flour, then dip in a batter of eggs, fresh parsley, grated cheese and black pepper. Shake off excess batter. In hot oil, cook veal and lobster, about two minutes on each side, until golden brown. Drain oil and turn off heat. Add one teaspoon of butter, a sprinkle of black pepper and fresh parsley, about one-half teaspoon of chopped fresh garlic, a squeeze of lemon and a quarter cup of white wine. Simmer about two minutes on low heat until wine reduces.
Warm Lobster Taco with Yellow Tomato Salsa Serves 6
4 1 lb Fresh
Eddy Lobsters
(see order page)
3 tbs Corn Oil
6 7-inch Whole Flour Tortillas
1 cup Jalapeno Jack Cheese, grated
1 cup Spinach Leaves, shredded
4 cup Yellow Cherry Tomatoes
1 large shallot, finely minced
1 clove garlic, finely minced
2 tbs Fresh Cilantro, finely minced
1 tbs Champagne or White Wine Vinegar
2 Whole Serrano Chilies, seeded and minced
2 tsp Lime Juice
Salt to taste
1 tbs Maple Syrup (if tomatoes -aren't sweet)
To make yellow tomato salsa, in a food processor, using steel blade, process tomatoes until well chopped. Be sure not to puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 15 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium sauté pan, over medium heat and sauté lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with yellow tomato salsa. Serve immediately.
2 1.5 lb
Fresh Eddy Lobsters (see
order page)
2 tbs Butter
2 tbs Onion, chopped
1 tbs Garlic, minced
1 tsp Chili Powder
1 tsp Paprika
Salt & Pepper
1/4 cup Clam Juice
1/4 cup Beer
1/4 cup White Wine
Cook and pick your lobsters. In a heavy sauté pan, melt the butter and sauté the onion and garlic until onions are transparent. Add the lobster meat, clam juice, beer, and white wine and simmer for about 5 minutes. Add the chili powder and paprika. Add salt and pepper to taste. Serve at once over rice pilaf.
Rice Pilaf
4 tbs Butter
3 tbs Onion, chopped
1 tbs Garlic, minced
6 Chicken Bouillon Cubes
1 tsp Lemon Juice
1 tsp Black Pepper
2 cups Rice
4 1/2 cups Cold Water
Melt butter in a 5-quart or larger saucepan. Sauté onion and garlic until onions are transparent. Add cold water, chicken bouillon cubes, lemon juice, and black pepper and bring the mixture to a boil. Stir in rice, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 10 minutes before serving.
Order About
Us About Lobsters Recipes
Basics Appetizers
Soups & Stews
Salads & Sandwiches Pastas Main
Course
Broiled, Baked & Stuffed
Lobster Eating Contact Us
Eddy Lobster Company 
119 Eddy Rd
Edgecomb, Maine
