I have a 11oz can of frozen lobster meat and need a recipe for a casserole/chowder/?!
Answers: or something to use it for. I checked the regular recipe sites, but nothing for canned/frozen. Im sure my friends at Y/A will come up with something excellent.
Lazy Man's Lobster (Really, it's easy!)
Ingredients:
Lobster Meat, (cooked) 1 LB
Mushrooms, quartered 2 cups
Onions, diced 1/2 cup
Garlic, chopped 1/2
tsp.
Sherry 1/4 cup
Flour 1 Tbs
Light Cream 1 Cup
Clam Juice 1/2 cup
Butter 1/8 LB, (1/2 stick)
Salt 1/2 tsp.
Pepper 1/2 tsp.
Cooking Instructions:
1. In large sauté pan or saucepan melt butter.
2. Add Onions and garlic. Cook on low heat for 2 minutes.
3. Add mushrooms. Cook 3 minutes. Add flour and cook 1 minute. Add Sherry and clam juice. Cook until mixture is thick.
4. Add light cream, lobster, and the rest of the ingredients. Simmer for 10 minutes.
Serving Suggestions:
This lobster dish goes great with pasta! Serve with your favorite garlic bread!
go to recipes.com, u can type in ingredients and it tells u recipes that would be good to prepare
try foodnetwork.com
Simmer in dry white wine just covering it, a handful of finely chopped parsley and some chervil if you have it.Two finely chopped red onions. Liquefy in blender. Add salt and black pepper carefully, tasting, you probably don't need much. If it's too thick add water. Add double cream just before serving, garnish with a sprig of parsley and just sprinkle with a little Cognac as it goes to table.
Corn and Chowder Lobster
20 ounces frozen uncooked lobster tails, thawed or 1 lb freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen corn kernels, thawed (about 2 1/4 pounds)
3 cups low sodium chicken broth
8 slices bacon, slices chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives
If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot.
Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper.
(Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately.
Cool soup slightly; chill uncovered until cold, then cover and keep chilled.
Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes.
Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
Lobster Meat Casserole
1/3 C. butter
1 clove garlic, minced
2 lbs. Maine lobster meat, cut into bite-sized pieces
1/2 C. cracker crumb mixture
3/4 C. Monterey Jack cheese, grated
1 T. butter
The lobster should be at room temperature before baking. Preheat the over to 400°F. Heat the 1/3 cup of butter in a saucepan, stir in the garlic and cook for about 1 minute, stirring constantly. Do not let the butter or garlic brown. Place the lobster in a buttered casserole dish and toss with the melted butter.
Sprinkle the lobster first with the cracker crumbs, and then with the cheese. Dot with remaining butter. Bake for 12 to 15 minutes, or just until the lobster is heated through and the cheese is melted.
Actually you can substitute canned or frozen seafood in most recipes. Obviously, the cooking time needs to be adjusted because canned foods are cooked already. Also, you need to think about rinsing the product, and maybe adding some fresh lemon juice, to refresh it.
This is my favorite chowder. You can add any sort of seafood at the end. White fish, salmon, shrimp, crab, and/or lobster. It is a nutritious and delicious one pot meal. The base is best if made the day before.
4 oz bacon, browned
2 onions sliced
2 bay leaves
3/4 cup fresh bread crumbs
1 pound diced new potatoes
4 cups water
1 teaspoon thyme
salt and pepper
Make this the day ahead, then bring to a simmer
1 cup small diced carrots, add 30 minutes before serving
1 cup small diced green beans, add 20 min before
1 cup small diced red bell pepper, add 15 min before
1 cup fresh or frozen corn, add 10 min before
2 cups milk or half&half, add 10 minutes before serving
Seafood as desired, 10 min before serving if raw, 5 if cooked
Correct seasoning