› ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Your favourite Lobster Recipe
New Posts  All Forums:Forum Nav:

Your favourite Lobster Recipe

post #1 of 10
Thread Starter 
Hi All
I do a fair amount of diving & catch a lot of lobster. I am looking for some suggestions around new recipes. Thermidor & mornay have been my mainstay- but I would like some fresh idea? Preferbably something a bit lighter


post #2 of 10

Lobster Bisque ?

Here’s a delicious recipe for classic lobster bisque.

Serves 6
  • 2 live lobsters
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons unsalted butter
  • 2 leeks, halved lengthwise
  • 2 onions, halved
  • 2 stalks celery, in big chunks
  • 2 carrots, in big chunks
  • 6 sprigs fresh thyme
  • 4 strips orange zest
  • 2 tablespoons tomato paste
  • 1/2 cup cognac
  • 3 tablespoons all-purpose flour
  • 4 cups heavy cream
  • 1 teaspoon whole peppercorns
  • Kosher salt and freshly ground black pepper
  • Finely grated orange zest, for garnish
  • Finely chopped chives, for garnish

1. Kill the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out.

2. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces.

3. Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it
4. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes.

5. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.
6. Heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat..

7. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside.
8. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.

9. To serve, ladle the bisque into warmed soup bowls.

post #3 of 10
Thread Starter 
Thanks for the Bisque recipe
post #4 of 10
No Problem - Enjoy!
post #5 of 10
Hey Charles
Should have also suggested - Lobster Pot Pie. A spin on the classic lobster dish. This dish is easy to cook and is very delicious. Can be cooked the day before and reheated.
Serves 4

  • 6 tablespoons butter
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • Salt
  • Freshly ground white pepper
  • 6 tablespoons flour
  • 3 cups seafood or chicken stock
  • 1 cup milk
  • 2 cups diced potatoes, blanched
  • 1 cup diced carrots, blanched
  • 1 cup sweet peas
  • 1 cup diced baked ham
  • 1 pound lobster meat, cooked and diced
  • 1/2 cup to 1 cup water

  1. Preheat the oven to 375 degrees F. Grease a rectangular glass baking dish.
  1. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10 minutes, or until the sauce starts to thicken.
  1. Stir in the milk and continue to cook for 4 minutes. Season with salt and pepper. Remove from the heat. Stir in the potatoes, carrots, peas, ham and lobster. Season with salt and pepper. Mix the filling thoroughly. If the filling is too thick, add a little water to thin out the filling.
  1. Pour the filling into the prepared pan. Place the crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Using a sharp knife and make several slits in the top of the crust. Place the dish in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.

  • 3 1/4 cups flour
  • 1 teaspoon salt
  • 1 1/2 cups cold lard or solid vegetable shortening
  • 4 to 5 tablespoons ice water

  1. Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough.
  1. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a square about 14 inches in diameter and 1/8-inch thick.
  1. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold into a square baking pan. Fill and proceed as directed in the recipe.
Enjoy your lobster pot pie!
post #6 of 10
Thread Starter 
Thanks again for the suggestions
post #7 of 10
How about a cioppino of sorts? Take the lobster and boil, steam, grill, or whatever to get your lobster meat. A stock made from the shells and such would be a nice touch.

Take 2 - 3 links of italian sausage and remove from the casing, maybe 3/4 of a pound bulk - sweet, hot, mild, your preference. Brown in a large pot. Add a green bell pepper and smallish onion, coarsely diced. Mince a clove or two of garlic, throw it in. When the meat is browned and the veggies are softened, put in two 14 ounce cans of diced tomato. Add half a teaspoon each of oregano and basil, a healthy pinch of salt and a dash of sugar. If desired, a half cup of red wine would not be amiss, as well as maybe a cup of the lobster stock. Simmer for 15 - 20 minutes.

Add the lobster bits, a splash of worcestershire sauce, stir it all up, get it hot and serve.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #8 of 10
I lived in the Carribean and we free dove for Slipper Lobsters and would bring them to the kitchen still flopping around, split them open, stuff them with fresh chopped garlic, a couple of pats of butter, drizzle of honey, sliced sweet onion. Wrap it in foil and bake it in a 500F oven for about 4 minutes. A sprinkle of S&P and you are set to go. We would serve them with Pigeon Peas and Rice or mashed Plantains(Mufungo) and sauteed veggies and a nice crisp Reisling for lunch.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
post #9 of 10
Lobster Omletes
Lobster tail marinated in EVOO and herds, cooked on the grill
Lobster one the halfshell
post #10 of 10
Best lobster I ever had was the simplest. Found a nice lobster shack located in one of the northern coves of Nova Scotia, chose a lobster, and was given a huge kettle. Filled the kettle with sea water, and placed it on a fire made of assorted driftwood, and boiled that puppy up. My friend and I each had one large lobster ... yummy!

Another time I went out on a small lobster boat with the owners, a couple of brothers, and spent the better part of the day pulling up lobster traps and sorting the creatures. When work was over, the brothers loaded four big lobsters into a wooden crate, covered them with sea weed, and I took them to the home of a friend where I was staying. Ralph was thrilled and his wife got the preparation in motion. Ralph and I called a mutual friend in California and let him know that we were having fresh lobster for dinner.

Meanwhile, the lobsters escaped from the crate, and started scurrying around the kitchen and into the living room, and found a place to hide. We started searching for them - it was like a Woody Allen movie :lol:

Dinner and entertainment was Great!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Your favourite Lobster Recipe