5 Lobster Recipes To Treat Your Family & Friends

Spinach Spaghetti with Lobster and Spicy Tuna Tomato Sauce

Ingredients: Serves 4

  • 4 small lobster tails (sliced in half and poached)
  • 16 oz spinach whole wheat spaghetti dry (or just whole wheat)
  • 8 cups of your favorite tomato/pasta sauce (Rao’s Homemade is great)
  • 2 tablespoon minced garlic
  • 1/2 cup minced parsley
  • 6 cups baby spinach
  • 1 cup canned tuna in olive oil (I like the ones that are in olive oil as they have a better flavor than the ones in water)
  • 2 tablespoon capers
  • 2 tablespoon minced green olives
  • 1 tablespoon dried oregano
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Chili flakes

Method:

  1. Bring a large pot of water to a boil and add a pinch of salt
  2. Once it comes to a boil, bring the heat down to medium and put your lobster in
  3. Cook for 4 minutes or until it’s 3/4 the way cooked
  4. Remove the lobster and add your spaghetti and cook according to instructions (however, remove 1-2 minutes before they say so it’s al dente) as you will cook the pasta in the sauce for an additional minute or two to absorb the sauce and flavor. 
  5. In a large nonstick pan add 1 tablespoon olive oil and add your garlic and parsley. Stir until fragrant and add your tomato sauce.
  6. Add your lobster to the sauce and cook for 2 minutes and coat the lobster in the sauce on high heat.
  7. Remove the lobster and set aside. Leave the pasta sauce in the pan.
  8. Add capers, tuna, and olives to the sauce and cook for 3 minutes to release the flavors.
  9. Taste and then season with salt, pepper and chili flakes as need be.
  10. Add  your cooked pasta into the pan as well as the spinach. Toss and incorporate.
  11. Cook for another 1 minute with add a generous douse of olive oil to add earthiness and sheen to the pasta.
  12. Plate the pasta and place the lobster on top

Delightful Lobster Fried Rice

Ingredients: Serves 4 

  • 4 Lobster Tails (Grilled, Roasted or Poached)
  • 6 cups cooked white rice (left over night is best)
  • 4 whole eggs, whisked
  • 1/2 cup freshly shucked corn or frozen corn 
  • 2 whole Roma tomatoes diced 
  • 1/2 cup chopped green onions and cilantro (half and half)
  • 2 teaspoon minced ginger
  • 2 tablespoon minced garlic
  • 1 tablespoon black pepper
  • 4 tablespoon soy sauce 
  • 2 tablespoon butter
  • Juice of half a lemon juice
  • Salt to season at the end
  • 1 tablespoon peanut oil or canola oil

Method:

  1. Remove the cooked lobster from the shell and dice into small pieces
  2. Heat a non stick pan with 1 tablespoon canola oil
  3. Add tomato, corn, green onion and cilantro mixture into the pan and stir fry for 1 minute or until fragrant.
  4. Add your whisked egg and scramble. Season with a pinch of salt
  5. Remove vegetable and egg scramble from pan and plate.
  6. Add butter to the pan and toss the lobster in along with the garlic, ginger, and lemon juice. Stir fry until fragrant (2-3 mins). Remove from pan.
  7. Add 1 tablespoon of canola oil and add cooked leftover rice and stir fry. Add soy sauce, black pepper and salt. A pinch of sugar to round out the flavors is optional. 
  8. Toss scrambled eggs with veggies back into the pan with the rice and incorporate.
  9. Turn heat off, add your lobster and stir. Plate each shallow bowl with a leftover lobster shell. Ladle fried rice into the shell and garnish with green onions. 

Fancy Lobster Crab Cobb Salad

Ingredients: Serves 4

  • 4 Lobster Tails (poached, chilled and shell removed)
  • 16 oz crab lump meat 
  • 2 heads of romaine lettuce (rinsed, drained, and sliced length wise in half) – creates 4 romaine lettuce wedges
  • 3 cups of grape tomatoes sliced in half
  • 6 whole eggs (chopped)
  • 8 slices of bacon (baked until crisp) 
  • 1/2 cup finely minced chives
  • Bleu Cheese or Ranch Dressing 

Method:

  1. Poach lobster, remove from shell, cut into large chunks and chill.  Chill plates ahead of time as well before serving.
  2. After rinsing and slicing the romaine, drain from any moisture and chill in fridge
  3. Slice tomatoes, prep hard boiled eggs and chill
  4. Bake bacon slices in an oven until crisp. Remove from oven and place on paper towels to remove oil. Let it rest for 5 minutes and chop on a cutting board into bacon bites.
  5. Plate by laying half a head of romaine on each plate. Spread crab evenly across the romaine, slice side up so it’s flat.
  6. Top the crab with lobster. Season with sea salt, and freshly cracked pepper. 
  7. Top with chopped eggs, tomatoes, and bacon bits.
  8. Lastly drizzle your dressing over the whole salad wedge and toppings (moving in a zig zag motion out of a squeeze bottle)
  9. Finish with a sprinkle of minced chives. 

Vietnamese Crab and Lobster Noodle Soup

Ingredients: Serves 4-6

  • Crab Lobster Meatball (found at Asian Supermarkets)​
  • 16 oz real crab meat
  • 1/2 lb ground organic pork
  • 2 whole raw lobster tails (shells removed)
  • 6 raw sea scallops
  • 1 jar of crab paste: Bach Cua Xao Dau  (found at Asian Supermarkets)
  • 2 tablespoon fish sauce
  • 2 pinches of salt
  • 1/2 tsp white pepper
  • 3 eggs
  • 1/4 cup water
  • 8-12 small dried shrimps: Ha Mei (found at Asian Supermarkets)- soaked in
  • water
  • Broth
  • 3 cartons of organic chicken stock
  • 1 jar of crab paste: Bach Cua Xao Dau an (found at Asian Supermarkets)
  • 6 small Campari tomatoes
  • 1/2 cup red onions
  • 1/2 cup green onions
  • 2 slices of ginger
  • 4 tablespoon fish sauce
  • 2 tsp sugar
  • 1/2 tsp coriander seeds
  • 1 handful of cilantro
  • 1 small can of tomato paste
  • 2 lemon wedges 
  • Toppings and Fillers: Shredded lettuce, fresh mint leaves, fresh Thai basil, jalapeño slices, lemon wedges, rice noodles or tofu Shirataki noodles

Method:

1. Prepare the broth by heating a large stock pot to high heat and adding soybean oil in it. Toss the red and green onions to brown.
2. While the onions are browning, chop and mince the scallops to a very fine mince. Place the scallops in a large mixing bowl with ground pork.
3. In a food processor, pulse the diced lobster with 3 eggs, and 5-6 dried shrimps that have been soaked in water.
4. Pulse into a paste and add into the bowl with scallops and pork. Add a full jar of crab paste, the fish sauce, water. white pepper, and salt. Mix thoroughly.
5. Once the onions are brown, add the remaining dried shrimps that are in the water into the pot along with the water the dried shrimp has been soaking in.
6. Add 3 cut tomatoes into the soup, coriander seeds, cilantro and cover.
7. Once the broth comes to a boil remove lid and add your jar of tomato paste and crab paste. Add fish sauce and sugar as well.
8. Once the broth is boiling, add the crab pork mixture (free formed in different sizes) using a spatula or spoon.
9. Let it boil and cook slowly. Once they start floating to the top you can turn the heat to medium or low and let it just simmer in the broth.
10. After you let it simmer for 15-20 minutes with the crab mixture, you can turn the heat off and squeeze the 2 lemon wedges in (optional). I like adding this at the end to give it a fresh citrus pop to the soup.
11. To assemble add the freshly boiled noodles, drained and placed in the middle of the bowl.
12. Top the noodles with the crab (2-3 pieces) then ladle soup into the bowl until the soup is just a little over 1/2 the way of the bowl.
13. Garnish with shredded lettuce, mint leaves, Thai basil, jalapeño slices and lemon and serve! Serve with Siracha sauce for an extra kick for those who like it spicy. 

Lobster Tacos a la Cabo San Lucas

Ingredients: Serves 4

  • 8 raw whole lobster tails 
  • 8 corn or flour tortillas 
  • 3 medium to small sized tomato, diced
  • 1 tablespoon garlic
  • 1 pack of taco seasoning (Trader Jo’s is great)
  • Juice of 1 whole lemon juice 
  • 1 whole red onion, sliced
  • 6 pieces of thick cut bacon, diced
  • 1 cup shredded Mexican blend Cheese
  • 2 tablespoon avocado oil

Toppings:

  • 1 cup freshly minced red onions
  • 1 cup freshly minced cilantro
  • 1 bowl of quartered limes (4 limes)

Cooling Cilantro Cream Sauce:

  • 1 cup low fat sour cream
  • 1 cup cilantro
  • 1 tablespoon garlic
  • juice of 1 whole lime
  • Juice of 1/4 of lemon 
  • 2 tsp salt
  • 1 tsp oregano
  • 1/2 jalapeño seeds removed and minced
  • 1 tablespoon avocado oil
  • splash of water

Method:

1. Prep your toppings and set aside
2. Heat the pan to high heat first and start making your Cooling Cilantro Cream Sauce by adding all those ingredients into a blender and blending it until smooth. Serve in a bowl garnished with some cilantro leaves and a little paprika powder for color
3. Once the pan is add hot oil, red onions and bacon.
4. Render the fat out of the bacon so it’s slightly crisp and fully cooked. Now remove the bacon onion mixture and keep the bacon fat in the pan.
5. Cut your lobster in half and clean out the guts in the middle by rinsing it out. Peel the flesh from the shell for each lobster and cut the fresh into small chunks.
6. Add the lobster to the pan of bacon grease and cook with minced garlic, taco seasoning, paprika, and lemon/lime juice. Turn heat to medium and cook until it just becomes barely opaque and add your bacon onion mixture. Fully incorporate and add chopped tomatoes. Turn heat back to high and add cheese. Season with some salt and taste.
7. Turn heat off and let the cheese melt into the sauce. Taste again to see if you need to season with more salt and pepper. Then plate.

Assemble:
1. Heat Tortillas and serve them warm alongside lobster, topping sand cooling cilantro cream sauce.
2. Let your guests build their own tacos

Disclaimer

The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

Be the first to comment

Leave a Reply

Your email address will not be published.


*