Lobster Fra Diavlo

Lobster Fra Diavlo

  • 2 1 1/2 lb Fresh Eddy Lobsters (see order page)
  • 3 oz Olive Oil
  • 1 tbs Garlic, minced
  • 1/2 tsp Basil
  • 1/2 tsp Oregano
  • 1/4 tsp White Pepper (Black is acceptable)
  • 1/4 tsp Red Pepper, crushed
  • 3-4 dashes Tabasco Sauce
  • 24 oz Marinara Sauce
  • 1/2 cup Dry Red Wine
  • 1 1/2-2 lb Pasta

Cook and pick your lobsters. Boil water for your pasta. In a sauté pan heat the oil and garlic over medium heat. Cook just enough to heat the garlic slightly (30-40 seconds). Add lobster meat and all the spices and tabasco sauce. Cook over medium heat for 1-2 minutes. Add marinara sauce and red wine. Bring to a boil, then let simmer for 3-4 minutes. Taste and adjust seasonings as necessary. Serve over your pasta. Great dish for those of you that like a little spice! Enjoy !

Scalloped Lobster

Scalloped Lobster

  • 2 1.5 lb Fresh Eddy Lobsters (see order page)
  • 1 cup Light Cream
  • 1 Egg, beaten well
  • 1/2 tsp Prepared Mustard
  • 1 tbs Lemon Juice
  • few drops Onion Juice
  • 1/2 tsp Salt
  • 2 tbs Butter, melted
  • 1 cup Bread Crumbs
  • Pepper to taste

Cook and pick your lobsters. Mix together all ingredients except the bread crumbs and butter. Put the lobster mixture in a greased baking dish. Combine the crumbs and butter and cover the
lobster mixture with them. Bake at 350° for 30 minutes. Enjoy !

Lobster Thermidor

Lobster Thermidor

  • 2 1.5 lb Fresh Eddy Lobsters (see order page)
  • 4 tbs Butter
  • 1/4 cup Scallions, chopped
  • 4 tbs Flour
  • 1 tsp Dry Mustard
  • 1 1/2 cup Light Cream
  • 1 tbs Parsley, minced
  • 1 tsp Tarragon, dry and crushed
  • 1/2 tsp Salt
  • Pepper to taste
  • 1/2 cup Sherry
  • 1/4 cup Fresh Parmesan, grated

Cook and pick your lobsters. Melt butter and sauté the scallions. Blend in the flour and mustard. Add cream and cook, stirring continuously, until thickened. Stir in the parsley, tarragon, salt, pepper and sherry and blend until smooth. Add the lobster meat, mix together and place in a shallow baking dish. Top with the cheese and bake at 400° for 15 to 20 minutes. Enjoy !

Lobster & Chicken Gumbo

Lobster & Chicken Gumbo

  • 2 1.5 lb Fresh Eddy Lobsters (see order page)
  • 1 4 lb Chicken
  • 1 1/2 quarts Chicken stock, canned
  • 1/2 lb Hot Italian Sausage
  • 1 tbs Olive Oil
  • 2 cups Celery, chopped
  • 1 1/2 cups Green Pepper, chopped
  • 2 cups Onions, chopped
  • 6 Scallions, chopped
  • 1/2 lb Mushrooms, quartered
  • 1 LB Fresh Asparagus, cut into bite size pieces
  • 1 clove Garlic
  • 2 tbs Chili Powder
  • 3 tbs Oregano
  • 3 tbs Cumin
  • 1/2 tsp Cayenne Pepper
  • 1 tbs Red Pepper Flakes
  • 1 28 oz can Whole Tomatoes, in juice
  • 1 28 oz can Tomato Puree
  • 3 tbs Sugar
Cook and pick your lobsters. Put chicken in a large pot, add the stock, cover and bring to a boil. Reduce heat to simmer and cook for 25 to 30 minutes.
In a large saucepan, add olive oil and cook sausage over medium heat. Cook until no pink remains in the center, 15 to 20 minutes. When cooled, slice the sausage into 1/4 inch thick slices.
Add the vegetables and seasonings to the olive oil left in the saucepan and sauté until the onions are translucent and veggies are soft.
Add the whole tomatoes and the tomato puree and stir well. Pick the chicken meat and cut into
bite sized pieces.
Add the chicken, sausage, and sugar to the veggie mixture and simmer for 30 minutes.
Add the lobster meat and let heat through.The lobster recipe is ready to serve with rice...Enjoy it !

Lobster Chunks with Asparagus

Lobster Chunks with Asparagus....a great lobster recipe....try this one out !

  • 2 1.5 lb Fresh Eddy Lobsters
  • 1 tbs Shallots, minced
  • 1 bunch Fresh Asparagus
  • 1 dash Dijon mustard
  • 1/2 cups Extra Virgin Olive Oil
  • 2 medium Tomatoes
  • 1/4 cup Lemon Juice
  • 2/3 cup home made mayonnaise
Cook and pick your lobsters. Snap the asparagus spears, blanch them and slice in half lengthwise so they lay flat. Whisk together the vinaigrette (ingredients olive oil through mustard). Cut the tomatoes in half, removing the innards and leaving just the shell. Arrange half the asparagus spears like the spokes of a wheel on a plate. Brush with vinaigrette. Toss the lobster meat in a little vinaigrette and arrange in the center of the plate. Sieve the tomalley into the mayonnaise with a few drops of lemon juice. Place on the plate in the tomato shells. This can all be made up to a day in advance. The lobster recipe is ready to serve with salad and bread...nice one !

Lobster Au Gratin

Lobster Au Gratin
...a nice lobster recipe to try ! Great one !

  • 2 1.5 lb Fresh Eddy Lobsters (see order page)
  • 3 cups Light Cream
  • 6 Egg Yolks
  • 3 tbs Rice, uncooked
  • 6 tbs Butter
  • 3 tbs Flour
  • 3 tbs Sherry
  • 1/2 cup Bread Crumbs
  • Salt and Pepper to taste
Cook and pick your lobsters. In a large bowl, mix all the ingredients together and pour into a buttered casserole dish.
Sprinkle with bread crumbs and dot with butter. Bake in a 400 degree oven for 15 to 20 minutes. This is a perfect recipe to prepare ahead and pop in the oven just before your guests
arrive. The Lobster recipe is ready to serve...great taste ! Enjoy !


LOBSTER ROLLS ...a great lobster recipe...try it !

  • 1 1/2 lbs lobster meat, cooked
  • 3/4 cup finely chopped celery
  • 1/4 tsp celery seed
  • 1 cup finely chopped red onion
  • 1/2 cup leeks, finely chopped
  • 1/4 cup real mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • salt and pepper, to taste
  • 2 large ripe tomatoes
  • 2 tablespoons fresh French tarragon
  • 1 tablespoon minced chervil
  • 1/2 lb Mesclun salad or baby Asian greens
  • 3 tablesoons olive oil
  • 2 tablespoons fresh basil, minced
  • 1 tablespoon tarragon or chianti vinegar
  • 6 large hot dog style buns
  • 2-3 tablespoons butter
  • fresh lemon wedges and parsley to garnish
  • paprika for sprinkling

Chop freshly cooked and shelled lobster meat into 3/4 inch chunks.
In a large bowl, combine mayonnaise, finely chopped celery, lemon juice, finely chopped leeks (use the white portions only), onion, celery seed; add salt and pepper to taste. Cover and refrigerate until ready to use.
Remove the cores and seeds of the tomatoes and coarsely chop. In a small bowl, combine tomatoes with tarragon and chervil. Cover and refrigerate until ready to use.
Just before serving, combine mesclun or asian salad greens with oil and vinegar. Toss with tomatoes and minced basil.
Brush hot dog buns with butter and grill on both sides.
Put 1/2 cup of the salad mix in the bottom of each roll when done grilling. Loosely spoon lobster over salad in roll, mounding a generous portion over bun. Serve with extra salad mixture on the
side, and wedges of fresh lemon, with a sprig of parsley as garnish.
A sprinkling of paprika may be added for color. The lobster recipe is ready !

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