LAZY MAN'S LOBSTER CASSEROLE RECIPE - (3.8/5)
Provided by ktolar
Number Of Ingredients 10
Steps:
- Lightly saute mushrooms, shallots, and garlic in olive oil. Stir in lobster and sherry. Set aside to be able to use the same pan for stuffing preparation. Melt butter and combine crumbled crackers and parsley. Set aside 1/2 of the stuffing mixture. Add lobster mixture to remaining stuffing in pan. Combine well. Slowly stir in cream. Pour into casserole dish and top with the remaining stuffing. Bake 10-15 minutes in a preheated 325°F oven or until topping is lightly browned. Serving suggestion: As an added bonus, while the casserole is baking, saute extra lobster claw meat to use with lemon as a garnish on top of the cooked casserole. And, for a very casual presentation, bake the recipe in a non-stick oven-proof frying pan, using that as your serving dish at the table. Since this recipe is a very rich version of Lazy Mans Lobster, it is best served with a light side dish of a green garden salad or a summer fruit salad.
LAZY MAN'S LOBSTER
Steps:
- In a medium skillet over medium heat, melt the butter and then add the lobster meat and saute until tender, about 3 to 5 minutes. Add sherry, and stir to deglaze the pan, carefully scraping the bottom of the pan with a wooden spoon. Add the heavy cream and heat until it just reaches boiling. Remove from the pan and place in an individual-size casserole dish for serving. Serve hot with the toast points.
LOBSTER CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
- Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
- To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
- Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 17.7 g, Cholesterol 214.7 mg, Fat 33.2 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 19.9 g, Sodium 560.2 mg, Sugar 2.3 g
LOBSTER NEWBURG
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Provided by PATTY5
Categories Seafood Shellfish Lobster
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
- Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g
LAZY LOBSTER
A lobster for those who prefer eating lobster without the work and without a bib, this recipe is meant for an intimate supper à deux, whether for Valentine's Day or not. Freshly cooked lobster is preferred, but some may splurge and buy a pound of preshucked lobster meat. Serve with crusty French bread or toasted thick slices of baguette cut on a long diagonal.
Provided by David Tanis
Categories seafood, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Put a large pot of water on to boil. Salt heavily: 1/4 cup per gallon. When water reaches a rolling boil, add lobsters headfirst, put on the lid and bring back to a boil. Continue boiling with lid slightly ajar, 8 minutes for a 1 1/2 pounder or 10 minutes for a 2 pounder. The lobster will not be fully cooked: It will cook further upon reheating.
- Remove lobsters from pot with tongs, and let cool in the kitchen sink. When lobsters are cool enough to handle, remove tails and claws (with knuckles attached) with a twisting motion. (Reserve bodies for another purpose or freeze for future use.)
- Using lobster crackers or mallet and kitchen shears, crack shells and remove meat from tail, knuckles and claws. For presentation, try to keep claw meat intact. Use a paring knife drawn down the middle of the tail meat to remove intestinal vein; rinse meat briefly if necessary. If you wish, wrap and refrigerate for up to 24 hours, or proceed immediately with rest of recipe.
- To finish, put half the butter in a skillet over medium heat. Add room-temperature lobster meat and bring to a low simmer. Turn heat to low, put on lid and cook for 5 minutes. Add remaining butter, turn off heat and cover for 5 more minutes.
- To serve, divide lobster meat into two warmed shallow soup bowls. Spoon butter evenly over each serving. Sprinkle with parsley, chives, dill, tarragon and chervil. Serve with lemon wedges, and dust with black pepper.
Nutrition Facts : @context http, Calories 926, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 132 grams, SaturatedFat 23 grams, Sodium 3365 milligrams, Sugar 0 grams, TransFat 1 gram
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