Lobster Recipe Suggestions - DPChallenge Forums

Nikon AF-S DX Zoom-Nikkor 18-55mm f/3.5-5.6 ED

12/23/2008 01:47:27 AM · #1

Anyone out there enjoy making lobster dishes? Any suggestions? I bought a butt-load of king crab legs, 3 lobster tails, and maybe a half lb of shrimp. oh, and two lobster clampy claws(the big ones that you dont want to pintch you). any suggestions for a good meal for tomorrow? i wanted to do a main dish focused on the lobster, maybe with a side dish of the shrimp. Perhaps i could save the crab legs(or some of them at least) for xmas dinner.

but yeh, any suggestions would be splendid

BeeCee

Nikon D40

12/23/2008 01:49:59 AM · #2

Send them to me, I'll cook them, then send you photos of us enjoying the finished product :D

12/23/2008 01:54:13 AM · #3

Originally posted by BeeCee:

Send them to me, I'll cook them, then send you photos of us enjoying the finished product :D

LOL! of course dearest:D

Sigma 24-70mm f/2.8 EX DG Macro for Nikon

12/23/2008 01:02:18 PM · #4

suggestions anyone?

cryan

Nikon D700

12/23/2008 01:19:07 PM · #5

Go to foodnetwork.com and don't overcook the lobster. If you overcook it, it will taste like rubber. The claw meat should be a tad more tender and sweeter so maybe take the tails and make a bisque.

Kelli

Canon EOS-D60

Canon EF 28-135mm f/3.5-5.6 IS USM

12/23/2008 01:21:13 PM · #6

LOBSTER TAILS IN CHAMPAGNE SAUCE
3 frozen lobster tails
2/3 c. champagne or sparkling wine
2 scallions, minced
1 tsp. salt
2/3 c. whipping cream
4 tbsp. unsalted butter

Rinse lobster tails. In skillet, combine lobster, champagne, scallions, and salt. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Remove lobster; add cream to sauce in skillet. Boil quickly until reduced to about 1/3 cup.
With a wire whisk, beat in butter (1 tablespoon at a time) until smooth. Keep warm. Remove lobster from shells and slice into medallions. Spoon sauce over each. Serves 2.

FRESH COCONUT SHRIMP

1 c. flour (more if needed)
2 eggs
1 1/2 c. finely grated fresh coconut
1 1/2 lb. jumbo shrimp, peeled & deveined
Salt
Ground black pepper
4-5 tbsp. clarified butter or olive oil
Lime wedges, optional

Place flour in shallow bowl, place eggs in another, and place coconut in third bowl. Season shrimp with salt and pepper to taste. Heat butter in frying pan over medium flame. Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut.
Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels. Serve with lime wedges. Apricot jam mixed with prepared horseradish, salt and lime juice.

Makes a dipping sauce.

For the crabs legs/lobster claws, I'd just steam those and serve with melted butter.