Lobster and King Crab?!
Hi!. I have to make dinner today!. I have to choose between the Coldwater (Maine) Lobster or the Tropical Lobster!. I also going to buy king crab!. Do u guys have any recipes for either one!?Www@FoodAQ@Com
Answers:
Classic Maine Lobster a L’Americaine
2 each 1? lb!. live Maine lobsters
2 tablespoons olive oil
1 each onion chopped
3 each shallots, finely chopped
2 each cloves garlic, shopped
1/4 cup Cognac or other brandy
3 each tomatoes, peel, seed and chop
3 tablespoons parsley, chopped
2 tablespoons tomato paste
1 tablespoon tarragon, chopped
1 1/2 teaspoon thyme, chopped
1/2 each bay leaf
1 1/2 cups white wine
1 cup fish stock
2-3 tablespoons butter, cold - cut in pieces
1/2 teaspoons lemon juice
1 pinch salt & pepper, to taste
Wash the Maine Lobster well!. With a very sharp, large knife, split the Maine Lobster in half!. Remove and save the claws and tail pieces!. Clean the innards from the body cavity and reserve!. Heat the olive oil in a large, deep skillet and add the Maine Lobster tails and claws!. Sear in the hot oil, tossing occasionally, until the shells have started turning red and the meat is golden, about 5 minutes!. Reduce the heat, remove the Maine Lobster pieces and set them on a platter to keep warm!.
In the same skillet, sauté the onion until tender and lightly colored, about 7 minutes!. Add the shallots and garlic and the Maine lobster pieces, including the body cavities!. Pour the cognac over, and while holding your head back and away from the skillet, ignite the brandy with a match!. When the flames subside, stir in the tomatoes, parsley, tomato paste, tarragon, thyme, bay leaf, white wine and fish stock!. Bring the mixture just to a boil, cover, reduce the heat to low and simmer for 20 minutes!.
Remove the Maine Lobster pieces, discarding the body cavities!. Remove the Maine Lobster meat from the shells if desired!. Strain the sauce into a clean pot, pressing the solids well to extract as much flavor as possible!. Bring the cooking juices to a boil and boil to reduce by half or until they begin to thicken slightly!. Reduce the heat and whisk in the pieces of cold butter so they melt gently into the sauce!. Season to taste with lemon juice, salt and pepper!. Return the Maine Lobster to the sauce to gently warm through, about 1 minute!. Serve hot with rice pilaf alongside!.
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Broiled Maine Lobster with Lemon-Chervil Butter
View PDF file for this recipe!.
Servings: 2
4 quarts water
2 teaspoons salt
2 each 1 to 1? lb!. live Maine Lobsters
6 Tablespoons butter, unsalted
4 Tablespoons fresh lemon juice
8 sprigs chervil leaves only, chopped (or substitute parsley)
1 teaspoon Old Bay Seasoning
1 each lemon, quartered lengthwise
For Maine Lobster:
In an 8 to 10-quart stock pot over high heat, bring salted water to a rolling boil!. Blanch the Maine Lobsters for 3 minutes!. Immediately remove and chill in a large bowl filled with ice and water!. In a couple of minutes, when the Maine Lobsters have cooled enough to handle easily, place them on their backs on a cutting board!. With a large sharp kitchen knife or cleaver, cut each Maine Lobster lengthwise into two separate halves, completely through the shell!. Remove the intestinal tract from the tails, and rinse halves under cold water to remove the tomalley!. Crack each claw and remove the meat!. Cut the claw meat into bite-size portions and place it in the split body cavity!.
For Lemon-Chervil Butter
In a small saucepan, melt butter slowly over low heat being careful not to let the butter brown!. Add lemon juice, chervil and Old Bay Seasoning!. Stir to blend thoroughly and brush mixture liberally onto the exposed meat of both Maine Lobster halves!.
With the broiler set on “high,” cook Maine Lobster halves until the meat is opaque and nicely broiled, approximately 5 minutes!. Serve immediately with fresh lemon wedges and remaining lemon-chervil butter for dipping!.
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Louisiana-Style King Crab
Ingredients:
2 lbs King Crab Legs
1/2 cup Butter
4 cloves Garlic, minced
2 tsp Cajun Seasoning
1/2 cup Chicken Broth
1/4 cup Beer
1 1/2 tsp Lemon Juice
cooked Rice
chopped Parsley, for garnish
With a sharp knife, cut crab legs into 2 inch long pieces!. Melt butter in a large, heavy skillet over medium heat!. Stir in garlic and Cajun seasoning; sauté 1 to 2 minutes!. Add crab and remaining ingredients except rice!. Increase heat to medium-high and bring to a boil, stirring gently!. Cook 3 to 4 minutes, or until crab is well heated!. Serve crab and sauce over rice!. Garnish with chopped parsley!. Makes 4 servings!.
Cajun Seasoning
Mix together 1/2 tsp each blaWww@FoodAQ@Com
2 each 1? lb!. live Maine lobsters
2 tablespoons olive oil
1 each onion chopped
3 each shallots, finely chopped
2 each cloves garlic, shopped
1/4 cup Cognac or other brandy
3 each tomatoes, peel, seed and chop
3 tablespoons parsley, chopped
2 tablespoons tomato paste
1 tablespoon tarragon, chopped
1 1/2 teaspoon thyme, chopped
1/2 each bay leaf
1 1/2 cups white wine
1 cup fish stock
2-3 tablespoons butter, cold - cut in pieces
1/2 teaspoons lemon juice
1 pinch salt & pepper, to taste
Wash the Maine Lobster well!. With a very sharp, large knife, split the Maine Lobster in half!. Remove and save the claws and tail pieces!. Clean the innards from the body cavity and reserve!. Heat the olive oil in a large, deep skillet and add the Maine Lobster tails and claws!. Sear in the hot oil, tossing occasionally, until the shells have started turning red and the meat is golden, about 5 minutes!. Reduce the heat, remove the Maine Lobster pieces and set them on a platter to keep warm!.
In the same skillet, sauté the onion until tender and lightly colored, about 7 minutes!. Add the shallots and garlic and the Maine lobster pieces, including the body cavities!. Pour the cognac over, and while holding your head back and away from the skillet, ignite the brandy with a match!. When the flames subside, stir in the tomatoes, parsley, tomato paste, tarragon, thyme, bay leaf, white wine and fish stock!. Bring the mixture just to a boil, cover, reduce the heat to low and simmer for 20 minutes!.
Remove the Maine Lobster pieces, discarding the body cavities!. Remove the Maine Lobster meat from the shells if desired!. Strain the sauce into a clean pot, pressing the solids well to extract as much flavor as possible!. Bring the cooking juices to a boil and boil to reduce by half or until they begin to thicken slightly!. Reduce the heat and whisk in the pieces of cold butter so they melt gently into the sauce!. Season to taste with lemon juice, salt and pepper!. Return the Maine Lobster to the sauce to gently warm through, about 1 minute!. Serve hot with rice pilaf alongside!.
--------------------------------------!.!.!.
Broiled Maine Lobster with Lemon-Chervil Butter
View PDF file for this recipe!.
Servings: 2
4 quarts water
2 teaspoons salt
2 each 1 to 1? lb!. live Maine Lobsters
6 Tablespoons butter, unsalted
4 Tablespoons fresh lemon juice
8 sprigs chervil leaves only, chopped (or substitute parsley)
1 teaspoon Old Bay Seasoning
1 each lemon, quartered lengthwise
For Maine Lobster:
In an 8 to 10-quart stock pot over high heat, bring salted water to a rolling boil!. Blanch the Maine Lobsters for 3 minutes!. Immediately remove and chill in a large bowl filled with ice and water!. In a couple of minutes, when the Maine Lobsters have cooled enough to handle easily, place them on their backs on a cutting board!. With a large sharp kitchen knife or cleaver, cut each Maine Lobster lengthwise into two separate halves, completely through the shell!. Remove the intestinal tract from the tails, and rinse halves under cold water to remove the tomalley!. Crack each claw and remove the meat!. Cut the claw meat into bite-size portions and place it in the split body cavity!.
For Lemon-Chervil Butter
In a small saucepan, melt butter slowly over low heat being careful not to let the butter brown!. Add lemon juice, chervil and Old Bay Seasoning!. Stir to blend thoroughly and brush mixture liberally onto the exposed meat of both Maine Lobster halves!.
With the broiler set on “high,” cook Maine Lobster halves until the meat is opaque and nicely broiled, approximately 5 minutes!. Serve immediately with fresh lemon wedges and remaining lemon-chervil butter for dipping!.
--------------------------------------!.!.!.
Louisiana-Style King Crab
Ingredients:
2 lbs King Crab Legs
1/2 cup Butter
4 cloves Garlic, minced
2 tsp Cajun Seasoning
1/2 cup Chicken Broth
1/4 cup Beer
1 1/2 tsp Lemon Juice
cooked Rice
chopped Parsley, for garnish
With a sharp knife, cut crab legs into 2 inch long pieces!. Melt butter in a large, heavy skillet over medium heat!. Stir in garlic and Cajun seasoning; sauté 1 to 2 minutes!. Add crab and remaining ingredients except rice!. Increase heat to medium-high and bring to a boil, stirring gently!. Cook 3 to 4 minutes, or until crab is well heated!. Serve crab and sauce over rice!. Garnish with chopped parsley!. Makes 4 servings!.
Cajun Seasoning
Mix together 1/2 tsp each blaWww@FoodAQ@Com
Appitezer
INGREDIENTS
? 8-10 ozs!. king crab meat
? 2-4 ozs smoked salmon meat
? 8 ounces whipped cream chese
? 2 ounces mayonnaise
? 4 ounces sour cream
? 1 green onion !.!.finely chopped
? Juice from 1/2 lemon
? 1/4 teaspoon lemon zest
? 1 tsp fresh dill
? 1/4 tsp cayenne pepper
? 1/2 tsp garlic salt
? A couple of dashes of Worchestershire
? A couple of dashes of Tabasco
? 2 Tbs!. White Wine
Take the frozen king crab shoulders (#1 Lb!.) and put them in a small pot of boiling water that you have added 1/4 cup of sugar!. Turn off the heat source once you add the crab shoulders!. Remove shoulders after 15 minutes!. Once they have cooled removed all the meat put in large bowl!.
Take king salmon collars and remove all the meat!.!.!.be sure to watch for bones and remove!. Add to bowl!. (It is best to just pull apart the crab and smoked salmon !.!.!.don't chop it up!. Add all the rest of the ingredients!.!.season to taste!. Make this dip a couple hours ahead of time (or the night before) and chill!. Serve with crackers!.!.!.or better yet wih toasted french bread squares!.
Main CourseLobster Thermidor is a French dish consisting of a creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster!.
Serves 4
Ingredients
1 yellow onion, small dice
1 small carrot, peeled and small dice
1 celery rib, small dice
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups scalded milk
Small bouquet garni
salt
freshly ground white pepper
pinch of nutmeg
pinch of cayenne
3/4 cup heavy cream
2 egg yolks
1 tablespoon chopped fresh tarragon
1/2 cup grated parmesan
Directions
Steep Lobsters!. See below
Preheat oven to 425 degrees!.
Melt butter in a saucepan and saute onion, carrot and celery until translucent!. Add flour and stir well until flour is completely incorporated!. Add milk 1/3 at a time, whisking well at each addition!. Add bouquet garni and dry seasonings, simmer for 15 minutes!.
In a small mixing bowl, whisk together egg yolks and cream!. Take sauce off of the heat and whisk in cream and yolk combination!. Rough chop the lobster meat, place in a mixing bowl and toss with half of the hot bechamel!.
Place lobster tail shells on a baking sheet or in a casserole dish, spoon mixture into shells and top with remaining bechamel and grated parmesan!.
Bake in oven at 425 for 12 minutes or until parmesan is golden brown!.
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INGREDIENTS
? 8-10 ozs!. king crab meat
? 2-4 ozs smoked salmon meat
? 8 ounces whipped cream chese
? 2 ounces mayonnaise
? 4 ounces sour cream
? 1 green onion !.!.finely chopped
? Juice from 1/2 lemon
? 1/4 teaspoon lemon zest
? 1 tsp fresh dill
? 1/4 tsp cayenne pepper
? 1/2 tsp garlic salt
? A couple of dashes of Worchestershire
? A couple of dashes of Tabasco
? 2 Tbs!. White Wine
Take the frozen king crab shoulders (#1 Lb!.) and put them in a small pot of boiling water that you have added 1/4 cup of sugar!. Turn off the heat source once you add the crab shoulders!. Remove shoulders after 15 minutes!. Once they have cooled removed all the meat put in large bowl!.
Take king salmon collars and remove all the meat!.!.!.be sure to watch for bones and remove!. Add to bowl!. (It is best to just pull apart the crab and smoked salmon !.!.!.don't chop it up!. Add all the rest of the ingredients!.!.season to taste!. Make this dip a couple hours ahead of time (or the night before) and chill!. Serve with crackers!.!.!.or better yet wih toasted french bread squares!.
Main CourseLobster Thermidor is a French dish consisting of a creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster!.
Serves 4
Ingredients
1 yellow onion, small dice
1 small carrot, peeled and small dice
1 celery rib, small dice
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups scalded milk
Small bouquet garni
salt
freshly ground white pepper
pinch of nutmeg
pinch of cayenne
3/4 cup heavy cream
2 egg yolks
1 tablespoon chopped fresh tarragon
1/2 cup grated parmesan
Directions
Steep Lobsters!. See below
Preheat oven to 425 degrees!.
Melt butter in a saucepan and saute onion, carrot and celery until translucent!. Add flour and stir well until flour is completely incorporated!. Add milk 1/3 at a time, whisking well at each addition!. Add bouquet garni and dry seasonings, simmer for 15 minutes!.
In a small mixing bowl, whisk together egg yolks and cream!. Take sauce off of the heat and whisk in cream and yolk combination!. Rough chop the lobster meat, place in a mixing bowl and toss with half of the hot bechamel!.
Place lobster tail shells on a baking sheet or in a casserole dish, spoon mixture into shells and top with remaining bechamel and grated parmesan!.
Bake in oven at 425 for 12 minutes or until parmesan is golden brown!.
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Skillet Lobster---serves 2 hungry people
1 Large live Lobster, with rubber bands removed from claws
Olive oil 1/4 cup
Butter 2Table spoons
1 large can Diced Tomatoes (flavored with garlic and basil is good)
1 Onion diced
4 cloves of Garlic, smashed, then minced
1 cup, and 1 glass of Good red wine
In a large heavy skillet combine Olive oil and butter heat till hot
put in onion and garlic and saute!.
On a cutting board place your Lobster (if you are right handed) with the claws pointing to the left, tail to the right, and with a large kitchen knife, starting at the head split it down it's middle!.
Place the 2 halves cut side down in the pan with the onions and garlic!. It's ok if he's still alive, he can't get out!.
If it makes you sad, drink as toast to him with the glass of wine!.
When the shell begins to redden, pour in the diced tomatoes!. stirring occasionally until the juice from the tomatoes is almost dry, then add the cup of wine and cover for 5 minutes until sauce is reduced to about half!.
Serve over noodles or wild riceWww@FoodAQ@Com
1 Large live Lobster, with rubber bands removed from claws
Olive oil 1/4 cup
Butter 2Table spoons
1 large can Diced Tomatoes (flavored with garlic and basil is good)
1 Onion diced
4 cloves of Garlic, smashed, then minced
1 cup, and 1 glass of Good red wine
In a large heavy skillet combine Olive oil and butter heat till hot
put in onion and garlic and saute!.
On a cutting board place your Lobster (if you are right handed) with the claws pointing to the left, tail to the right, and with a large kitchen knife, starting at the head split it down it's middle!.
Place the 2 halves cut side down in the pan with the onions and garlic!. It's ok if he's still alive, he can't get out!.
If it makes you sad, drink as toast to him with the glass of wine!.
When the shell begins to redden, pour in the diced tomatoes!. stirring occasionally until the juice from the tomatoes is almost dry, then add the cup of wine and cover for 5 minutes until sauce is reduced to about half!.
Serve over noodles or wild riceWww@FoodAQ@Com
No, but try Lobster Tails !. YUM(:Www@FoodAQ@Com
Our favorite way to have them is steamed with lots of real butter!. Yummygood!Www@FoodAQ@Com