Lobster Recipes

Stuffed Lobster:

Immerse lobsters in boiling salted water for 5 to 7 minutes and let cool in the same water
While they're cooling, sauté celery, onion, scallops, shrimp and crab meat in butter. Season to taste with salt & pepper
Add sherry. Strain mixture to release excess liquid
While this mixture is draining, if lobsters have cooled sufficiently, place them belly side up on a cutting board. Cut them down the middle with a sharp knife and open them flat, leaving the meat intact. Remove the stuffing mixture from the strainer to a bowl. Add the mayonnaise and stir gently until well mixed
Mound filling on each lobster shell. Sprinkle cracker meal over the tops
Bake in a preheated 350°F oven for 5 to 7 minutes. or until golden brown
Serve and garnish

If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water.
To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs
Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve
Put the saffron to soak.
In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent
Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes
Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes
In the meantime push the coral and liver of the lobster through the strainer and beat the purée with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purée. Pour this back into the pot, stir, and simmer for another 10 minutes
Serve with saffron rice

Mix all the ingredient togethet in the order they are given
Put the above lobster mixture into a greased baking dish and cover with buttered crumbs
Bake in a preheated 350°F oven for about 30 minutes, or until the bread crumbs have turned golden brown
Serve and garnish

In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice and salt and pepper to taste and chill the sauce, covered
Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes
Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces
Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance
Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melonball cutter, scoop the flesh from the mango halves. (There should be about 2 cups)
To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the chopped chives, and the sauce and toss the mixture until it is combined
Divide the lobster mixture among 12 chilled small glasses an garnish each serving with 1 of the endive leaves and 2 of the whole chives

To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't purée
Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt and mix well
Add maple syrup, if needed, to balance flavour and slightly sweeten
Cover and refrigerate for at least 2 hours or until very cold
To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done
Drain and let lobsters cool slightly
Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart)
Heat oil in medium sauté pan, over medium heat and sauté lobster medallions until just heated through
Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom
Surround the taco with Yellow Tomato Salsa
Serve and garnish

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