Archive for the ‘Seafood – Lobster’ Category
Lobster Supreme
August 25, 2021 Lee
Leave a comment

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
Leave a comment

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
Leave a comment

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