LOBSTER CORN CHOWDER
Steps:
- Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
- For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
- Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT
This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384
Provided by Rita1652
Categories Crab
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 17
Steps:
- In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
- When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
- Strain into a large pot or bowl set aside and cover.
- If needed add more beer or water into the cooking liquid.
- Add lobster into pot and cook for 5 minutes.
- Add clams for 1 minute add shrimp for 3-4 minutes, toss.
- Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
- Open a lobster-- To open a boiled or steamed lobster.
- Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
- Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
- Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
- Draw back flesh on upper end and pull off intestinal cord.
- Break edge of large claws and remove meat.
- Enjoy!
- For the Crab--.
- Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
- Pry off the crabs "apron," the small flap on the underside, and discard it.
- Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
- Remove the gills (NOT EDIBLE) from each side and discard.
- The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
- The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
- Snap crab body in half.
- The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
- To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
- Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
- Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.
PAPPARDELLE WITH LOBSTER AND CORN
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Fill a large pot with 2 inches of water; bring to a boil. Add the lobsters, cover and cook over medium heat until the shells turn bright red, 8 to 10 minutes. Remove with tongs and rinse under cold water to cool slightly. Meanwhile, cut the kernels off the corn; reserve the cobs.
- Remove the meat from the lobster shells: Twist off the claws, then break off the tail; set the bodies aside. Pull the flippers off the tail, then insert your thumb into the flipper end and force out the meat. Crack the claws with a lobster cracker, mallet or the flat side of a knife and remove the meat. Chop the lobster meat into 1-inch pieces and transfer to a bowl; cover and refrigerate until ready to use.
- Rinse the lobster bodies to remove any green matter (tomalley) and roe. Heat 2 tablespoons butter and the olive oil in a large saucepan over medium-high heat. Add the lobster bodies and cook, turning occasionally, until the butter starts to brown, about 3 minutes. Add the wine, bring to a boil and cook until reduced by half, about 2 minutes. Add the corn cobs, celery stalk, whole shallot, parsley sprigs and 6 cups water; bring to a boil, then lower the heat and simmer until the liquid is reduced by about one-third, about 30 minutes. Strain the stock into a bowl or large measuring cup.
- Heat the remaining 1 tablespoon butter in a saucepan over medium heat. Add the diced shallot and cook until softened, about 2 minutes. Add the tomato paste and paprika; cook, stirring, until slightly darkened, about 1 minute. Stir in the prepared stock and cream and simmer until reduced by one-third, about 20 minutes (you should have 2 3/4 cups sauce). Add the corn kernels; simmer 5 more minutes.
- Bring a large pot of salted water to a boil. Add the pappardelle and cook as the label directs. Drain, then return to the pot. Add the sauce and the reserved lobster meat and cook over medium heat, stirring, until the lobster meat is heated through, about 1 minute. Stir in the chopped celery leaves and parsley and most of the chervil. Divide among plates and top with the remaining chervil.
SEAFOOD BOIL
This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that's perfect for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
- Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
- Add the potatoes to the pot and cook for 8 minutes.
- Add the lobster tails and cook for 5 minutes.
- Add the clams, crab, and corn, and cook for 5 minutes.
- Add the shrimp and sausage and cook for 2-3 minutes.
- Drain the seafood mixture from the pot, reserving 1 cup of the broth.
- Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
- Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.
Nutrition Facts : Calories 479 kcal, Carbohydrate 36 g, Protein 45 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 450 mg, Sodium 1892 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
LOBSTER AND CORN CHOWDER
The base of this soup has intense corn and lobster flavors, thanks to what would normally be thrown out: the cobs and the lobster shells.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h45m
Yield Makes 6 cups
Number Of Ingredients 7
Steps:
- Prepare an ice-water bath. Bring 8 cups water to a boil in a large pot. Reduce heat to medium-low. Plunge lobster into water headfirst, and simmer, covered, for 9 minutes. (Do not let water boil.) Transfer lobster to ice-water bath using tongs; reserve cooking liquid. Let stand for 10 minutes to cool.
- Crack lobster claws, knuckles, and tail, and remove meat; reserve shells and body. Coarsely chop meat. (You should have about 1 cup.) Refrigerate until ready to use.
- Return shells and body to pot with cooking liquid. (For added flavor, chop body with a cleaver before returning to pot.) Add reserved cobs. Simmer, covered, over medium heat for 35 minutes. Strain stock through a fine sieve into a bowl; discard solids.
- Heat oil in a medium saucepan over medium heat. Cook corn kernels, onion, garlic, and 3/4 teaspoon salt, covered, stirring occasionally, until tender, about 20 minutes. Add 5 cups lobster stock, and cook for 15 minutes. Let cool slightly.
- Strain soup through sieve. Set aside 1 1/2 cups corn mixture. Working in batches, puree remaining corn mixture and strained liquid in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Strain soup through sieve, and return to pot with reserved corn and lobster meat. Cook over medium heat until warmed through. Stir in chives, 1/4 teaspoon salt, and some pepper. Serve with lemon wedges.
Nutrition Facts : Calories 229 g, Cholesterol 35 g, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, Sodium 770 g
BOILED LOBSTERS WITH CORN AND POTATOES
Everyone's favorite way to eat lobster: boiled in the same pot as fresh corn and new potatoes -- melted butter is optional.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Fill a lobster pot or other large pot two-thirds full with water. Add potatoes, onion, garlic, and salt. Cover, and bring to a boil.
- Uncover, reduce heat to medium, and cook until potatoes begin to soften, 8 to 10 minutes. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Add corn, and cook for 3 minutes more.
- Remove potatoes, lobsters, and corn from water; discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain. Serve potatoes, lobsters, and corn with butter.
LOBSTER BOIL PARTY
Steps:
- Fill a large pot with 3 gallons cold water. Add seafood seasoning and 2 cups salt. Add potatoes, cover and bring pot up to a boil.
- Meanwhile, cut kielbasa and corn cobs into 1-inch cross sections.
- Once pot comes to a boil, plunge lobsters into the boiling water. Cook, 3 minutes, then add kielbasa and corn and cook until the potatoes are cooked through, the lobster is bright red and claws reach 155 degrees F and the corn and kielbasa are steamy and tender, another 5 minutes. Remove all ingredients to a large mixing bowl.
- Add the butter, Cajun seasoning and the remaining 3 tablespoons salt. Toss in the bowl several times, and wow your guests by pouring the feast out on your table over newspaper or a washable tablecloth. Serve with wooden mallets and nutcrackers to open the claws and knuckles of the lobster.
LOBSTER AND CORN CHOWDER
Steps:
- Sauté bacon in large pot over medium heat until crisp, about 5 to 8 minutes. Transfer cooked bacon to a paper towel lined plate. If you are concerned with the amount of bacon fat in your pot, pour off and discard all but 2 to 3 tablespoons of the bacon drippings from the pot.
- Add in the onions, carrots and celery to pot; sauté for about 5 minutes. Add garlic and sauté for another minute or two. Pour in the chicken broth, heavy cream, corn and potatoes. Mix together and bring to a boil and then reduce to low and let simmer for about 10 minutes.
- After 10 minutes, add in the cooked lobster and the bacon (reserve some to garnish at the end if you'd like) and let cook/simmer for another 10 minutes. Stir, taste, season with salt and pepper. If you feel like your soup needs to be thicker, you can mix in 2 tablespoons of all-purpose flour, or use a cornstarch slurry**. (See note below) We didn't need this but you can certainly do this to thicken. Mix into the chowder and let simmer for another few minutes.
- Ladle chowder into bowls. Garnish each serving with more lobster pieces if desired (If you do this, I highly recommend drizzling the some melted butter over the lobster) bacon bits, and chives or parsley and serve! Enjoy!
LOBSTER CORN BOIL
Make and share this Lobster Corn Boil recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes until half way cooked, about 10 minutes.
- Drain and set aside.
- In large stockpot, combine white wine, water and clam juice, parsley, garlic, butter, crushed chilies, salt and pepper.
- Bring to a boil and let boil for 5 minutes.
- Add lobsters to boiling liquid and cover; cook for 6 minutes.
- Add mussels, clams, shrimp, corn halves and half-boiled potatoes.
- Bring to a boil, and cook for an additional 6 minutes.
- Take the lobster out of the pot, crack the claws and split the tail, discard the rest of the lobster.
- Add lobster claws and tail to a large bowl and spoon remaining ingredients into the bowl.
- Add the cooked wine broth.
- Serve with buttery garlic bread.
SEAFOOD BOIL
This seafood boil is loaded with shrimp, crab, mussels, potatoes, corn, and sausage. All boiled together in one pot with some of the best flavors and spooned over with a delicious, buttery Old Bay sauce.
Provided by Feta Topalu
Categories Main Course
Time 1h15m
Number Of Ingredients 16
Steps:
- In a large pot, add 16 cups of water, butter, lemon slices, minced garlic and Old Bay seasoning. Bring to a boil over high heat.
- Reduce heat to medium, add potatoes and corn. Cook for 8-10 minutes.
- Add crab legs to the pot, cook for 5 minutes.
- Add mussels and sausage to the pot, cook for 5 more minutes.
- Add shrimp to the pot. Turn off heat and place a lid on. Let it sit for 10-15 minutes, the shrimp will cook during this time in the hot broth.
- While seafood boil is sitting, make the buttery Old Bay sauce by combining melted butter, lemon juice, paprika, chopped parsley, and Old Bay seasoning. Whisk all ingredients until well combined.
- Drain seafood boil from the pot and serve on a large sheet pan or large serving dish. Spoon the buttery Old Bay sauce over seafood boil and serve with additional lemon wedges.
LOBSTER AND CORN BISQUE
Make and share this Lobster and Corn Bisque recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- In a large saucepan, bring 4 quarts water, peppercorns and bay leaf to a boil; add lobster.
- Cook 7 minutes.
- Strain broth and reserve.
- Allow lobster to cool to touch, then remove meat from shells.
- Cut lobster meat into 1/2- to 1-inch chunks and refrigerate.
- Place shells on a baking sheet.
- Add carrots, celery, half the fennel, onion and reserved cobs.
- Roast 1 hour, turning shells, vegetables and cobs so they don't burn.
- Ten minutes before removing, spread with tomato paste.
- Remove pan from oven and pour liquor onto vegetables, shells and cobs.
- Transfer to saucepan of reserved broth.
- Bring to a boil; simmer until reduced by half (8 cups), about 30 minutes.
- Strain; discard solids.
- Thinly slice remaining fennel; add to soup with corn and simmer 10 minutes.
- Add cream and reserved lobster meat; cook until lobster is heated through, about 5 minutes.
- Season generously with salt and pepper.
Nutrition Facts : Calories 269.2, Fat 6, SaturatedFat 2.7, Cholesterol 121.4, Sodium 571.1, Carbohydrate 31.8, Fiber 5.4, Sugar 7.1, Protein 26
LOBSTER BOIL
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- In the bottom of a steamer pot, put 4 cups water and 2 tablespoons salt. In the top portion of the pot, place the onions, fennel, potatoes and garlic. Pour the beer over the vegetables and add the sausage and 5 of the thyme sprigs. Bring to a boil over high heat, then reduce the heat to medium-high. Cover and steam for 15 minutes.
- Then create layers, first by adding the corn, then the lobsters, followed by the clams and, finally, the remaining thyme sprigs. Cover and cook until the lobsters are bright red, the clams are open and the potatoes are cooked through, another 15 to 25 minutes.
- Drain the liquid from the pot and reserve it in a bowl. Transfer the shellfish, sausage, potatoes, vegetables and corn onto a table covered with newspaper. Enjoy with melted butter, lemon wedges, crusty bread and the reserved broth.
CREAMY LOBSTER AND CORN PAPPARDELLE
The tender chunks of lobster paired with a rich tarragon and chive cream sauce and sweet corn may make this pasta dish decadent, but those ingredients don't have to break the bank. I often take advantage of when lobster tails are on sale at my grocery store, and I stock up then to make this pasta.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
- Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
- While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
- Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.
LOBSTER AND GRILLED CORN PANZANELLA
Steps:
- Make the vinaigrette: In a small mixing bowl, whisk together the vinegar, garlic, tarragon, mustard, salt and pepper. Continue to whisk while slowly drizzling in the olive oil in a steady stream until the vinaigrette is emulsified.
- Prepare the steamer basket: In a pot large enough to hold the lobster tails in a single layer, add 1 to 2 inches of water so that a steamer basket isn't submerged. Add about 1 tablespoon of salt to the water. Place the steamer basket into the pot. If you don't have a steamer basket, loosely scrunch some foil into balls and place them in the pot so they sit above the water level, giving the lobster tails a perch to rest on. Cover the pot and bring the water to a boil over high heat.
- Prepare the grill: Preheat the grill for high direct heat. You want it at 500°F.
Nutrition Facts : Calories 673 kcal, Carbohydrate 53 g, Cholesterol 102 mg, Fiber 6 g, Protein 39 g, SaturatedFat 5 g, Sodium 1435 mg, Sugar 13 g, Fat 36 g, UnsaturatedFat 0 g
LOBSTER WONTON AND CORN CHOWDER
Home made wontons filled with lobster and gently cooked in a delicious fresh corn chowder!
Provided by Karen's Kitchen Stories
Categories Soup
Time 2h30m
Number Of Ingredients 16
Steps:
- Cut the kernels from the cobs and set the kernels aside. Place the cobs, onions, lemongrass, and garlic into a 6 quart saucepan or Dutch oven and add the water.
- Bring the pot to a boil and then reduce the heat to a simmer. Cook, partially covered, for one hour.
- Using tongs, remove the corn cobs from the pot and discard. Skim out all of the rest of the solids (onion, lemongrass, and garlic) with a skimmer or a fine mesh sieve.
- Stir in the coconut milk, half of the corn kernels, the diced potato, and the curry powder. Return to a simmer, and cook, partially covered, for 10 minutes. The potatoes should be fully cooked and tender.
- Turn off the heat and puree the soup with an immersion blender until very smooth. You can also use a stand blender by blending it in batches.
- Add salt and freshly ground black pepper to taste. Don't skimp.
- Add the rest of the corn kernels. Bring the soup back to a boil and then reduce the heat to a simmer. Add the wontons and simmer for about 5 minutes.
- Serve with the cilantro, scallions, and lime wedges.
- Stir together the lobster meat, lemon juice, and salt in a bowl.
- Working with one wonton/dumpling wrapper at a time, place two teaspoons of the lobster in the center.
- Dip your finger into a bowl of water and spread the water around the rim of the wrapper. Draw the center of both halves of the wrapper together and seal, and then seal the wrapper all around to form a half moon.
- Press out any excess air.
- Repeat with the rest of the wrappers and lobster meat.
Nutrition Facts : Calories 348.96, Fat 12.37, SaturatedFat 7.25, Carbohydrate 53.66, Fiber 3.63, Sugar 4.72, Protein 9.65, Sodium 828.56, Cholesterol 5.61
LOBSTER BOIL
I believe this recipe came from Cottage Country's bbq chef on the tv series way back when. His name was Ted Reader now known as the BBQ King - with spices and sauces and cookbooks attributed to his success. I saw Ted cook this on a show, found the recipe years later in one of his earlier cookbooks I believe, and copied it. Have always wanted to try it and with a birthday coming up in a few weeks, decided this was the party meal. I searched Zaar because I thought I would never find that little pc of paper but lo and behold tonite, I looked in the filing system I had in place way back when and found it. So posting it right away, just in case I lose it before the birthday!
Provided by karen in tbay
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Fill a very large pot 1/3 full cold water and bring to rolling boil.
- Add first 8 ingredients and return to boil.
- Add potatoes and cook 5 minutes.
- Add corn and lobsters. Cover and bring back to a boil. Cook 10 minutes.
- Add asparagus and cover and cook 2-3 minutes longer.
Nutrition Facts : Calories 672.5, Fat 3.6, SaturatedFat 0.7, Cholesterol 142.5, Sodium 525.3, Carbohydrate 109, Fiber 15.7, Sugar 10.6, Protein 43
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- Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.
- Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes.
- By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).
- At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.
LOBSTER-AND-CORN FRITTERS RECIPE - FOOD & WINE
From foodandwine.com
4/5 (97)Total Time 1 hrServings 25
- Bring a large saucepan of water to a boil. Plunge the lobster into the boiling water head first and cook until bright red all over, about 6 minutes. Transfer the lobster to a large rimmed baking sheet and let cool. Twist the tail from the lobster body and break off the claws. With scissors, cut down the tail shell and remove the meat. Cut down the center of the tail and remove the dark intestinal vein. Crack the claws and knuckles and remove the meat. Coarsely chop the lobster meat and refrigerate.
- In a small saucepan of boiling water, blanch the basil for 30 seconds. Drain and rinse under cold running water. Squeeze the excess water from the basil and transfer the basil to a blender. Add the mayonnaise and puree. Transfer to a bowl and season with salt and pepper. Refrigerate the basil mayonnaise until lightly chilled.
- In a large bowl, whisk together the flour, baking powder, baking soda and 1/2 teaspoon of salt. In a small bowl, whisk the buttermilk with the egg yolk. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir lightly, then fold in the lobster, corn, chives and melted butter. In a medium bowl, whisk the egg white to soft peaks and fold it into the batter.
- Preheat the oven to 350°. In a large saucepan, heat 1 1/2 inches of oil to 325°. Drop four to five 2-tablespoon-size dollops of batter into the hot oil and fry, turning once, until golden brown, about 2 minutes. With a slotted spoon, transfer the fritters to paper towels to drain; season with salt. Transfer the fritters to a baking sheet and keep warm in the oven while you fry the rest. Serve right away, with the basil mayonnaise and lemon wedges.
17 WORTHY SIDE DISHES TO SERVE WITH LOBSTER
From thespruceeats.com
Author Cathy Jacobs
- Asparagus and Broccolini Salad. Spring is the season for fresh green asparagus and broccolini. Gather all that seasonal goodness into a delicious grilled vegetable salad with fresh or frozen peas, feta cheese crumbles, and a zesty and creamy avocado citrus dressing.
- Hasselback Butternut Squash. This gorgeous hasselback butternut squash looks impressive, but takes minimal effort with only five ingredients and one pan.
- Cauliflower Cheese Bread. Create a restaurant-worthy spread with boiled lobsters and a plate of gooey cauliflower cheese bread. Prepared with a cauliflower crust, it is a delicious garlic bread substitute that won't make you miss the carb-loaded original.
- Potato Gnocchi. Gnocchi are plump, Italian-style dumplings made from potatoes and flour. With plenty of nooks and crannies for soaking up butter, this tasty pasta alternative makes a fabulous, fluffy accompaniment to steamed whole lobsters.
- Stir-Fried Spinach With Garlic. You need only 10 minutes and a short list of pantry ingredients to prepare this perfectly seasoned, garlicky sauteed spinach on the stove-top.
- Copycat Red Lobster Cheddar Bay Biscuits. If you only dream of eating lobster with a side of cheesy garlic biscuits, this copycat Red Lobster recipe is what you've been waiting for.
- Spinach Pesto Sauce With Linguine or Spaghetti. Pesto pasta is a fitting side dish for indulgent seafood dishes such as lobster Thermidor. This pasta preparation is light and simple enough to let the lobster take center stage, and offers nutrition and satisfaction in one easy side dish.
- Grilled Caesar Salad. Grilled Romaine lettuce takes on a smoky taste that pairs beautifully with mild-tasting seafood mains. Make this crisp and creamy Caesar salad with crunchy homemade croutons as a filling side dish for boiled or grilled lobster mains when you feel like splashing out at outdoor gatherings.
- Slow Cooker Macaroni and Cheese. When you're cooking expensive lobster for a dinner party, you want to keep your eyes on the main. This slow cooker macaroni and cheese allows you to focus your attention the lobster pot, by taking care of all the cooking.
- Quick Shredded Brussels Sprouts With Bacon. Shaved Brussels sprouts and bacon are a winning flavor combination. You need less than 30 minutes and minimal ingredients for this savory vegetable side dish.
EASY SEAFOOD BOIL RECIPE (ONE POT DINNER!) - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (2)Total Time 40 minsCategory Lunch And DinnerCalories 469 per serving
- Then, remove shrimp from the packaging and rinse it under cold water. Then, pat it dry. Place shrimp into a large bowl and then sprinkle on 2 tablespoons of cajun seasoning. Let rest in the seasoning while preparing the rest of the dish.
- Next, melt 4 tablespoons of butter in your large stockpot over medium/high heat. Once melted, add onion, garlic, salt, and 1 sliced andouille sausage (you’ll use the rest later) and saute for 3-4 minutes until it creates a fond (crust) on the bottom of the pot. These flavors are going to help create the base of your broth.
- Deglaze the pot with white wine and then add beef broth, diced tomatoes, the rest of the cajun seasoning, ground coriander, and garlic powder. Bring to a boil over medium/high heat. Once boiling, turn the burner to low and let simmer for 15-20 minutes.
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From lcbo.com
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From rodneysoysterhouse.com
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From lcbo.com
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From foodnewsnews.com
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From stevehacks.com
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From tfrecipes.com
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From honestlyyum.com
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From mainelobsternow.com
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From canadianliving.com
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From therecipes.info
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From lcbo.com
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From foodnewsnews.com
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From foodnewsnews.com
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