Lobsteraugratin Recipes

Steps:

• Peel the onion, shallots and carrots and cut into small chunks. Cut the tomatoes and celery into similar sizes. Peel the garlic cloves and roughly chop.
• Break down the lobsters and cut the heads in half; keep the roe in to add flavor. Add 2 tablespoons oil to a large, high-sided skillet over medium-high heat and allow the oil to heat. Add the lobsters, onions, carrots and half of the celery to the skillet and saute until the onions start to become translucent, about 10 minutes. Add stock to cover and bring to a boil, then lower to a simmer. Add the brandy, cook for 5 minutes, then strain the stock and set aside the lobster pieces with flesh inside. Remove meat from lobster shells and chop into 1-inch chunks.
• Heat 2 tablespoons oil in a large skillet over high heat. Toss the potatoes with salt and pepper and add to the skillet. Flip occasionally to avoid burning and remove once they are par-cooked, about 8 minutes. Set aside.
• Heat remaining tablespoon oil in a large skillet over medium-high heat, then add the shallots and remaining celery and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the tomatoes, potatoes and lobster, season with salt and pepper and cook until the tomatoes start to break down. Flambe with vermouth and cognac. Once the fire dies down, stir in the tarragon and heavy cream.

Steps:

• Heat margarine over medium heat until hot and bubbly, add shallots and saute until soft, about 1 ominute. Sprinkle with flour and stir quickly and constantly for 1 minute. Gradually stir in wine and bring to a boil. Reduce heat to low, add milk and mustard and cook stirring constanly until thick. (Do not boil) Add lobster and cook until lobster is heated, about 5 minutes, stirring constantly. Stir in all but 2 tablespoons parmesan cheese and remove from heat. Divide mixture into 2 au gratin dishes or 1 1/2 cup casserole dish. In small bowl combine parsley, bread crumbs and remaining 2 tablespoons of parmesan cheese and sprinkle half of mixture over each portion. Broil until topping is browned.

Steps:

• Preheat oven to 450°F. Spray four 6-oz. custard cups or souffle dishes with cooking spray. Place on baking sheet; set aside. Mix cracker crumbs and Parmesan cheese; set aside.
• Bring milk just to boil in medium saucepan on medium heat; cook 1 min. Add cream cheese; stir with wire whisk until cream cheese is completely melted and mixture is well blended. Add lobster and onions; cook 2 min. or until heated through. Spoon evenly into prepared custard cups; sprinkle with the crumb mixture.
• Bake 10 min. or until crumb topping is golden brown. Serve warm.

Steps:

• Preheat oven to 350 degrees.
• Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.
• Melt 4 tablespoons of the butter in a large heavy skillet. Add onion and saute for about 5 minutes or until golden. Slowly add flour, stirring constantly over low heat. When flour is blended, gradually add hot milk (scalded) and blend with a whip. Continue stirring over low heat until the sauce begins to thicken.
• Add salt, pepper, and sherry and continue stirring in a bowl.
• Mix crab meat, sauce and the extra cracker crumbs and cheese. Place in a lightly greased baking dish. Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with the remaining 4 tablespoons butter.
• Bake uncovered for about 15 minutes or until the top is golden brown.