Lobster Chunks with Asparagus

Lobster Chunks with Asparagus.

...a great lobster recipe....try this one out !

 Lobster INGREDIENTS

• 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

Lobster INSTRUCTIONS 

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-chicken-gumbo.

Lobster Chunks with Asparagus Video :

LOBSTER ROLLS

LOBSTER ROLLS 

...a great lobster recipe...try it ! 

 LOBSTER INGREDIENTS

• 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

LOBSTER INSTRUCTIONS 

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 !

  lobster-au-gratin.

LOBSTER ROLLS VIDEO:

Scalloped Lobster

Scalloped Lobster

INGREDIENTS

• 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

INSTRUCTIONS
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 !