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Baked Stuffed Maine Lobster Tails |
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- Cook you lobsters as per
the instructions provided.
- Split lobster tails lengthwise by holding them rounded
side up and running a sharp serrated knife through the
center. Be sure to cut through all of the shell and de-vein
the tail. When you are done, the tail should be butterflied
with the meat inside facing up.
- Gently loosen the meat from the shell.
- Put 1 teaspoon of melted butter inside each lobster tail
half.
- Pat the stuffing (see stuffing mix below) over the top of
the lobster meat.
- Put another teaspoon of melted butter over the top of the
stuffing.
- Place tails under broiler until stuffing browns (this will
only take 5 minutes).
Stuffing:
- remove meat from claws and body and cut into small pieces
- 2 sleeves of Ritz crackers crushed
- 1/2 cup of ketchup
- 1 Tablespoon A1 sauce
- 1 Tablespoon Heinz 57
- 1 egg
Mix ingredients together. Stuffing should be moist but not
wet. If it is too wet, add more crackers. If it is too dry
add another egg or more ketchup according to taste.
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Maine Lobster Stew |
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- Place 5 lobsters in
vigorously boiling water for 10 minutes, then cool by
placing in cold water.
- Remove meat from shell and de-vein tails.
- Cut lobster meat into bite-size pieces.
- Sauté meat in frying pan with 1-tablespoon butter and 1
tablespoon water.
- Heat 2 quarts of milk to a scald in a large pot. You may
use heavy cream or half-and-half if you would like to have a
thicker stew.
- Add lobster meat to milk, stir, then remove it from heat
and let cool.
- Refrigerate overnight. Lobster stew becomes most flavorful
when it is allowed to sit overnight.
- Reheat and serve. This should serve 5.
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Lobster Newburg |
- 2 lb. cooked, bite-size
chunks lobster meat
- 1/2 lb. butter
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire Sauce
- 2 tablespoon cornstarch
1/2 cup dry white wine or sherry
- 1 quart cream
Melt butter in a pan; add mustard, Worcestershire sauce and
wine. Cook lobster pieces in this mixture about 10 minutes
or until pieces have turned red. Add cream and heat gently -
do not boil. Add cornstarch moistened with water and stir
until thick. Serve over toast points or pastry shells. |
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Lobster Stew |
- 1 cup uncooked lobster
meat.
- 1 small onion, finely chopped
- 2 cups cubed raw potatoes (small cubes)
- 2 cups water
- 2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- In a large saucepan, heat butter until foamy. Add lobster
meat and cook until pink. Remove meat from pan and set meat
aside.
Add onions to remaining butter in pan and cook until
transparent. Stir in water, salt and potatoes. Bring to a
boil, cover and simmer for about 5 minutes or until potatoes
are tender. Stir in lobster, milk and pepper. Heat gently
for approximately 30 minutes - do not allow it to boil. Pour
into individual serving bowls. |
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Some Lobster Helpful Hints |
 | Buy active, live lobsters weighing from
1-1/4 to 2-1/2 pounds. Allow 1/2 large lobster or 1 small
lobster per person per serving. Bigger is not always
better, lobsters weighing 3 pounds and over are apt to be
coarse and tough.
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| When using lobster meat in
recipes...Two live 1 pound lobsters will yield about 1/2
to 3/4 cup cooked meat.
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| Place live lobster in a shallow dish,
covered with a damp towel, in the coldest part of the
refrigerator. Cook within one day of purchase.
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| The claws should be plugged with a
small piece of wood and held together with rubber bands.
If they are not….BE CAREFUL!
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| Before cooking, test to make sure your
lobsters are active and that the tail snaps back if it is
stretched out flat when you pick up the lobster - the tail
should not droop. Grasp it firmly at the back; rinse
claws, body and back under a faucet.
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| Leftover lobster (if there is such a
thing) should be refrigerated or frozen immediately. It
can then be refrigerated for 2 or 3 days, or frozen for up
to 3 months. |
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