BUTTERED CRAY
Ingredients
7 Tablespoons of butter
500g Cooked Lobster
2 Cloves Garlic
1/3 cup chopped chives
Salt and pepper to taste
250g spaghetti, cooked according to the instructions
on the packet
Melt 1 tablespoon of butter in a frying pan over medium heat. Add the Lobster and cook 3 - 5 minutes until warmed right through. Remove from pan and keep warm.
Add Garlic to the pan and continue cooking on the medium heat for a further 2 minutes. Add remaining 6 tablespoons of butter with chives and salt and pepper.
When the spaghetti is cooked and drained, add the buttered lobster mixture over the spaghetti and garnish with fresh parsley or chives and more salt and pepper to your required taste. You can even add a good quality Parmesan cheese, freshly grated for a bit of cheesy bite.
Serve accompanied with a crisp green salad and a warm loaf of crusty bread to soak up the garlic butter.
LOBSTER
THERMIDOR
Ingredients
2 cooked large Lobsters (1kg each)
2 tablespoons of butter
3 tablespoons chopped spring onions
2 tablespoons plain flour
1 1/4 cups (300ml) milk
3/4 cup grated Gruyere cheese (good quality tasty will also do)
1/2 teaspoon salt
1 teaspoon Dijon mustard
Cut the Lobsters in half along length of body and take out the meat, wash out the head of the shells and reserve. Cut into bite size pieces and place into a large bowl.
Melt the butter in a saucepan over medium heat. Add the spring onions and cook for 1 minute. Add flour and cook for a further 1 minute, then remove from heat.
Gradually whisk in the milk, return to heat, and cook stirring constantly until the sauce thickens and boils. Remove from heat and add 1/2 cup of cheese, salt and mustard. Stir until all the cheese has melted. Add the Lobster and mix well. Return the mixture to the Lobster shells.
Preheat the oven to 350.F (180.c/Gas 4). Place the lobster shells onto a baking tray and sprinkle with remaining cheese. Bake for 15 to 20 minutes or until heated through and golden brown.
Serve this with a simple salad, fresh crusty bread and a glass of Chardonnay or Champagne.
Enjoy
LOBSTER
IN ORANGE & PISTACHIO BUTTER
Ingredients
4 lobster tails ap pro 250g each (cooked)
4 oz /125g butter
Salt and pepper freshly ground
Grated rind of 1 orange
60ml orange juice
2 tablespoons orange marmalade
2 tablespoons chopped pistachios, toasted
Take meat out of Lobster tails and cut into medallions (1.5 cm pieces).
Melt the butter in a frying pan over medium heat. Add the Lobster, season to taste with salt and pepper and cook for several minutes until the meat is warmed through, 1 to 3 minutes
Add remaining butter, rind , juice, marmalade and nuts and stir the Lobster until coated with the sauce.
Serve immediately.
LOBSTER MEDALLIONS WITH SPRING ONIONS AND ASPARAGUS
Ingredients
6 tablespoons butter
1 kg lobster tails
1 clove of Garlic
220g Asparagus, steamed and crisp
Grated rind of 1 lime
1 tablespoon lime juice
2 tablespoons of Spring Onions
Salt and pepper to taste
Take the meat out of the Lobster shell and cut into medallions (1.5cm pieces).
Melt 2 tablespoons of butter in frying pan over medium heat and add the Lobster for 1 - 2 minutes, or until warmed through. Remove and keep warm.
Melt the remaining butter in the same pan over medium heat and add the garlic, asparagus, rind and juice with the spring onions and salt and pepper. Simmer just until it is all heated through.
To serve, divide the lobster medallions among 4 plates and spoon the sauce over the top. This can be served over rice or pasta or as a side dish. Fresh crunchy bread will be needed to wipe up the extra sauce on the plates.
LOBSTER WITH SPAGHETTI
Ingredients
7 tablespoons Butter
1kg Lobster
2 cloves of Garlic
1/3 cup chopped Chives
Salt and pepper freshly ground
250g Spaghetti
(Cook according to packet instructions)
Melt 1 tablespoon of butter in frying pan over a medium heat. Add the Lobster and cook for approx 2 - 3 minutes until heated through. Remove from the pan and keep warm.
Add the Garlic to the pan and cook over a medium heat for 1 minute. Add the remaining 6 tablespoons of butter, chives and salt and pepper to taste and cook until the butter has melted. Add the Lobster until thoroughly heated through.
Pour the Lobster mix over hot spaghetti and serve straight away.
A fresh crisp Italian salad with olives and feta would go nicely with this recipe.
LOBSTER MEDALLION SALAD
Ingredients
1kg Fresh Cooked Lobster
1 avocado, chopped into pieces
6 cups of mixed salad leaves
For the dressing
1/2 cup Olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon caster sugar
1 clove of garlic, pealed and crushed
Salt and pepper freshly ground
Put all the ingredients for the dressing into a bottle or jar with a lid . Shake the bottle until mixed thoroughly and set aside.
Place the salad leaves on a large plate and add the avocado and Lobster meat around the centre. Pour over the dressing and season to taste.
This recipe is great for making ahead of time. Just assemble it when the guests arrive. Great one for a hot summers day on the balcony or patio.
LOBSTER WITH GRILLETTE SAUCE
1 cooked Lobster, split lengthways
300ml whipped cream
2 medium tomatoes
2 lemons
1 teaspoon tomato puree
1/2 cup fresh tarragon
Salt and pepper to taste
Whip cream until soft peaks form. Peel, deseed and dice the tomatoes finely. Juice one of the lemons, segment the other. Chop the Tarragon finely. Combine the tomatoes, lemon and Tarragon and add to the cream. Stir to combine. Add the lemon juice and tomatoes puree and season the sauce with salt and pepper. Remove the meat from the shell and chop roughly, add to the sauce, stir to combine the meat through. Divide the mixture into two and place into the shell to serve. Serve with a crisp green salad.
STIR-FRIED LOBSTER IN A BLACK BEAN SAUCE
1 green Lobster (green means uncooked)
1/4 cup vegetable oil
2 cloved Garlic, finely chopped
1 red chilli, deseeded and finely chopped
1/2 cup fresh coriander
4 spring onions, sliced finely
Juice of 1 lime.
Sauce
1 teaspoon fermented black beans
2 tsp cornflour
1/4 cup light soy sauce
2 tsp sugar
1 cup fish stock
1/2 cup tomato puree
To make the sauce, mix all of the ingredients together then set aside.
Dispatch the Lobster by immersing in fresh water for approx 1/2 hour. Then split it down the middle lengthways, remove the intestine and chop the flesh and shell into pieces.
Heat the wok and then add oil, the garlic and chilli and stir fry for 1 minute. Add the Lobster and cook until the shell turns slightly red. Stir in the sauce. Cover with a lid and cook for a further 5 minutes until the Lobster shell in a bright red. Add fresh limejuice and coriander. Place into bowls and garnish with spring onions. Serve immediately.
LOBSTER AMERICAINE
1 Green Lobster
1 tbl olive oil
1 tbl butter
2 cloves garlic
1 small onion, finely chopped
Brandy
1/2 cup white wine
1/2 cup tomato puree
1/2 cup cream
Pinch cayenne pepper
Knob butter
Chopped parsley
After dispatching the Lobster, cut it down the centre lengthways and wash out the head cavity, place in the fridge. Heat oil and butter in a frying pan then place the Lobster meat side down and cook for a few minutes. Turn over and continue to cook until the shell turns red. Add the garlic and onion and continue to cook for a few more minutes then flame with the Brandy.
Once the flames have died down add the white wine, cream, tomato puree and a pinch of cayenne pepper and simmer for 10 minutes. Transfer the Lobster to warm plates. Boil the sauce to reduce and thicken. Season if necessary then stir in a knob of butter. Pour the sauce over the Lobster and scatter over the parsley.
MANGO, AVOCADO & LOBSTER SALAD
1 Fresh cooked Lobster, Halved and cleaned
1 large Mango, peeled and sliced
1 avocado, peeled, sliced
1 red onion, peeled and sliced
Mayonnaise
2 egg yolks
250g vegetable oil
1 tsp grain mustard
1 tsp champagne vinegar
1/2 juice lime
Whisk the egg yolks, mustard and vinegar. Slowly add the oil in a thin stream whisking continuously until the sauce is thick and the oil has been used. Stir through the limejuice. Arrange the avocado, mango and red onion on the plates, drizzle with mayonnaise. Remove the Flesh from the Lobster and arrange on the salad. Garnish with baby sprouts and rocket leaves
