Archive for the ‘Seafood – Lobster’ Category
Steamed Lobster Tails
December 17, 2024 Lee
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Steamed Lobster Tails

Simple Seafood Recipes
This recipe originally stated using lobster tails weighing from 6 to 8 ounces (170 to 226 g) each, and I can only source 4 ounce (113 g) lobster tails, but the steaming time will be similar, the most important check is the internal temp regardless of the size of the tail you are using, which is 60° C (140° F).
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Main Course
Cuisine American
Servings 2 lobster tails per serving

Equipment

  • Rice Cooker with Steamer Tray or a large saucepan with a steamer tray
  • Kitchen scissors
  • Instant Read Thermometer

Ingredients
  

  • 2 lobster tails, 4, 6, or 8 oz (113, 170, or 226 g) each
  • salt and pepper, as desired
  • Old Bay seasoning, as desired
  • melted butter, for serving

Instructions
 

  • Add about 2 inches of water to your rice cooker and place the steamer tray on top then cover with the lid, set to cook to bring the water to a boil. (Feel free to use a large saucepan with a steamer tray if that is what you have, then place on high heat to bring the water to a boil.)
  • While the water is heating, prepare the lobster tails. Butterfly the tails by cutting along the top of the shell with a pair of kitchen scissors to just before the tail fin.
  • Turn the tail over and press down in the center to crack the ribs.
  • Turn the tail back over and gently open the shell and gently lift the tail meat out, leaving it attached to the tail fin, and rest it on top of the shell.
  • Run a knife down along the back, just deep enough to remove the dark vein.
  • Season with salt, pepper, and Old Bay seasoning as desired.
  • When the water is boiling, remove the lid and place the tails on the steamer tray, shell side down, and cover with the lid.
  • Steam for 6 to 8 minutes, the tell tale signs of the lobster is done is when the shells turn bright red and the meat turns solid white and is firm when pressed, and most importantly, use a meat thermometer and check the thickest part of the tail, the ideal temperature is 60° C (140° F).
  • Move the lobster tails to a serving plate and let rest, and if preparing more, add them to the steamer when the first batch comes out.
  • Serve with melted butter and sides of your choice.

Notes

High cost per serving as lobster tails in Makro are imported from Canada.
* High Cost $1.51+ per Serving,5 Ingredients or Less,SEAFOOD - ALL,Seafood - Lobster
Lobster Supreme
August 25, 2021 Lee
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Lobster Supreme

Adapted from a recipe in the Casserole Cook Book, page 106.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 package frozen artichoke hearts, (10 oz / 283 g)
  • 1 bay leaf
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ½ cup half and half cream
  • 2 tablespoons dry white wine
  • ½ cup sharp Cheddar cheese, shredded
  • 1 tablespoon onion, diced
  • dash garlic salt
  • 1 cup cooked lobster meat, cubed
  • 4 recipe Pastry Petal Cups, for serving, Link in Notes

Instructions
 

  • Cook the artichoke hearts as directed on the package, add the bay leaf to the water. Drain, remove and discard bay leaf.
  • Prepare the pastry petal cups.
  • In a medium saucepan on medium low heat, add the soup, cream, and wine. Stir together until smooth.
  • Add the cheese, onion, and garlic salt, cook and stir until the cheese is melted in.
  • Add the artichoke hearts and lobster meat, heat through.
  • Serve over the Pastry Petal Cups or hot cooked rice. Enjoy.

Notes

High cost per serving based on the artichoke hearts needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Pastry Petal Cups.
Shortcut: Condensed Cream of Mushroom Soup.
* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Lobster
Lobster Newburg
August 24, 2021 Lee
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Lobster Newburg

Adapted from a recipe in the Casserole Cook Book, page 106.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup butter
  • 2 tablespoons all-purpose flour
  • 1½ cups half and half cream
  • 3 egg yolks, beaten
  • 1 cup cooked lobster meat, cubed
  • 3-4 tablespoons dry white wine
  • 2 teaspoons lemon juice
  • salt, as desired
  • paprika, for garnish
  • 4 Toast Rings, Link in Notes

Instructions
 

  • Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in cream, stir until sauce is thickened.
  • Beat the egg yolks, scoop a little of the sauce and mix into the egg yolks, then pour all the yolks into the sauce. Stir continuously until mixed in and thickened.
  • Add the lobster and stir in, then stir in the wine and lemon juice. Heat through.
  • Taste, season with salt as needed. Sprinkle with paprika as desired, for garnish, and serve right from the pan.
  • Spoon over Toast Rings, enjoy.

Notes

Low cost per serving as only 1 cup of lobster is needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Toast Rings.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Lobster
Lobster en Coquille
July 22, 2021 Lee
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Lobster en Coquille

Adapted from a recipe in the Casserole Cook Book, page 23.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Main Dish
Servings 4 servings

Equipment

  • Oven
  • Individual Casseroles (2 cup, 4)

Ingredients
  

  • 1 package frozen lobster tails, (2 tails, 9 oz / 255 g total)
  • 1 can condensed cream of shrimp soup, (10½ oz / 298 g)
  • ½ cup milk
  • ⅔ cup canned mushrooms, sliced, (or sautéed fresh mushrooms)
  • ½ cup soft breadcrumbs
  • ½ cup celery, finely diced
  • 1 tablespoon dry sherry
  • ¼ cup sharp Cheddar cheese, shredded

Instructions
 

  • Cook the lobster tails according to the package instructions.
  • Remove meat from shells and chop the meat into bite size pieces.
  • Preheat your oven to 180° C (350° F), get out 4 individual serving casseroles, about 2 cups each.
  • To a mixing bowl, add the lobster meat, remaining ingredients except the cheese. Mix together.
  • Divide evenly among the individual casseroles.
  • Evenly divide the cheese to the tops of the casseroles.
  • Bake for 25 minutes or until hot.
  • Serve and enjoy.

Notes

This recipe threw me off at first with the 9 oz of lobster tails, doing research led me to Walmart and they have 9 oz of tails, 2, for sale, which makes this High cost per serving. The next odd thing was frozen condensed soup, more research solved that problem and I have the canned version stated and the additional milk. An option to make this lower cost per serving is to use lobster flavored imitation crab, which will be may plan. 
* High Cost $1.51+ per Serving,CASSEROLES,Seafood - Lobster