Recipes and daily menus from the CCGS Jean Goodwill
This is a very straight forward recipe. The lobster tails should be cut into smaller pieces to disperse through the chowder, leave the claw meat whole as for garnish. When you simmer the lobster in the butter, the flavor of the lobster will transfer to …
Here is a different twist on a lobster dish. I would recommend using a lighter type tortilla chip (usually called restaurant style) or frying your own. Fried flour tortilla are nice, but if you use them, you had better eat fast, or serve them on …
This is a version of the Brazilian soup called moqueca. Moqueca will have a more types of seafood and shellfish, it usually is a bit on the spicy side. This is the end the lobster recipes for a while, unless I make something that I think would interest you. Or I get a request.
Lobster Soup Brazilian Style
1 medium onion
2 cloves garlic
2 diced tomatoes
2 cups bell peppers red and green medium diced
bay leaf,
2 liters Fish stock
2 tbsp Lime juice
1 can Coconut milk
1 tbsp tabasco sauce
2 cups Lobster meat
cilantro (optional) or parsley
Directions
Sweat the onion, peppers and garlic in a small bit of oil for 1 minute.
Add the fish stock, tomatoes, bay leaf, and lime
Bring back to a simmer, then add the coconut milk and tabasco sauce
Reduce heat and add the lobster meat (and cilantro) or parsley
Taste for salt
This a way to stretch your lobster a bit farther. It makes a nice pasta sauce or serve it with mashed potatoes. Lobster and Chicken in Cream Sauce 1 pound Boneless skinless chicken breasts cut into strips 200g lobster meat (2 lobster shelled) 3 oz …
I posted this last month, but seeing how this has turned into Lobster week, I have decided to give it another spin. The secret to this recipe is warming the lobster in butter. This will allow the flavor of the lobster to transfer to the …
I have been doing savory cheesecakes for quite a while. They are to be used as a molded spread for crackers or toast points. I have used molds, springform pan, or just chilled directly in the serving bowls. If you use the springform pan, sprinkle a bit of breadcrumb on the bottom of the pan. This will make it much easier to remove from the pan.
Lobster Cheesecake/Spread
100 g Lobster (approximately the meat from 1 lobster)
30 g Butter
50 g Roasted Red Pepper diced
125 g Cream Cheese
100 g Sour Cream
1/4 tsp smoked Paprika
3 ½ g gelatin powder softened in ¼ cup warm water
Salt to taste
At a low heat, warm the Lobster, and Smoked Paprika in butter. Reserve 40 grams for garnish
Place 60 g Lobster in a food processor with the Roasted Pepper, pulse briefly. Just until it is broken evenly, remove and set aside.
In the food processor soften the Cream Cheese, add the sour cream and mix until smooth. Remove and place in a bowl
Mix the Lobster and cream cheese mixture until the lobster is evenly distributed
Salt to Taste
Mix in the softened gelatin
Place in mold or bowl. Arrange the reserved Smoked Lobster on top
Chill
Serve with crackers
A bisque is a cream seafood soup. Many years ago I worked for a brief time at a restaurant called the Lobster Treat. The boss wanted to put a bisque on the menu, but he had no recipe. He asked me if I could come …
This looks like it is going to be lobster week. This similar to the plain risotto that I posted earlier, except for the addition of the lobster. I find warming the lobster in butter for a few minutes will spread the flavor of the lobster …
Since it is Lobster season, (although there is always a season open in Nova Scotia somewhere) it seems appropriate to drop a lobster recipe here. For reference sake, 2oz lobster meat is about half the shelled meat of a 1 pound lobster.
Lobster and Spinach Dip
Ingredients
Preparation
The secret to this recipe is warming the lobster in butter. This will allow the flavor of the lobster to transfer to the butter carrying it throughout the whole dish. That will make a little go a long way. Just as reference a 1 pound …
