Baked Lobster Savannah Recipes

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LOBSTER SAVANNAH



Lobster Savannah image

Make and share this Lobster Savannah recipe from Food.com.

Provided by Porfavorcorona

Categories     Lobster

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb butter
1 bell pepper
1 small white onion
1 cup mushroom, sliced
1/4 cup flour
2 cups half-and-half
2 tablespoons pimiento
1 dash salt
1 dash white pepper
1/2 cup sherry wine
4 lobsters, boiled
1 cup cheddar cheese, grated

Steps:

  • Remove lobster claws and knuckles, crack them open and reserve meat.
  • Using heavy kitchen shears, cut a long 1 1/2-inch- wide rectangle out of the top of each lobster body, extending from about 2 inches behind eyes to about 1 inch from tail.
  • Keeping body in one piece, carefully pry meat from tail, and set aside.
  • In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
  • Heat half-and-half separately and add gradually to keep consistency smooth.
  • Stir in pimiento, salt and white pepper to taste.
  • Cut lobsters in half; remove meat and cut into small pieces.
  • Add lobster meat and sherry to sauce and heat through.
  • Scoop into lobster shells.
  • Top with grated cheese.
  • Put under oven broiler for a few minutes to brown.

Nutrition Facts : Calories 491.5, Fat 35.4, SaturatedFat 22, Cholesterol 169.5, Sodium 522.3, Carbohydrate 10, Fiber 0.6, Sugar 1.7, Protein 20.6

LOBSTER SAVANNAH



Lobster Savannah image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 17

2 (1 1/4-pound) lobsters
8 ounces Newburg Sauce, recipe follows
8 ounces sea scallops
1/2 pound small shrimp, peeled and deveined
4 medium mushrooms, sliced
10 slices aged provolone
2 whole roasted red peppers, sliced
2 whole roasted green peppers, sliced
4 ounces Parmesan, grated
1 1/2 tablespoons all-purpose flour
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons unsalted butter
1 ounce dry sherry
1 cup half-and-half

Steps:

  • Preheat an oven to 350 degrees F.
  • Take the lobster, place it stomach side down on the counter, and with a heavy knife cut the lobster in half starting behind the head. This kills the lobster by severing its spine. If you are not comfortable ask your local fish market to cut it for you.
  • In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat. Add the scallops, shrimp and sliced mushrooms. Cook until seafood is halfway cooked, about 5 minutes. Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone. Add slices of roasted peppers and top with fresh grated Parmesan. Cook until golden brown, about 18 minutes.
  • In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper. In a medium sauce pan, melt the butter over low heat. Add the flour mixture to the melted butter and stir constantly. Add the sherry to the sauce and continue stirring until it thickens. Add the half-and-half and heat through, continuing to stir. Serve with Lobster Savannah.

BAKED LOBSTER TAILS RECIPE BY TASTY



Baked Lobster Tails Recipe by Tasty image

Here's what you need: lobster tail, butter, salt, black pepper, garlic powder, paprika, fresh parsley, lemon juice, lemon, broccoli

Provided by Alvin Zhou

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

8 oz lobster tail, 2 tails
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon fresh parsley, chopped
1 teaspoon lemon juice
2 wedges lemon, to serve
broccoli, cooked, to serve

Steps:

  • Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  • Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  • Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  • If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  • While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  • Preheat oven to 450°F (230°C).
  • In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  • Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  • Serve with a side of broccoli and a lemon wedge.
  • Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 19 grams, Sugar 0 grams

BAKED FRESH LOBSTER RECIPE



Baked Fresh Lobster Recipe image

Buttery crackers make a stuffing for this nicely done recipe for fresh lobster. Great for Valentine's day!

Provided by Chef Cody

Categories     Seafood     Shellfish     Lobster

Time 55m

Yield 2

Number Of Ingredients 3

1 (1 1/2 pound) fresh lobster
½ cup butter, melted and divided
1 cup crushed buttery round crackers

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Plunge the tip of a sharp knife straight down just behind the lobster's eyes to humanely kill the animal.
  • Place the lobster on its back and use a sharp knife to cut open the cavity. Remove the stomach and intestines, and discard. Reserve the tomalley in a small bowl. Mix the cracker crumbs with the tomalley and spoon the mixture into the body cavity. Drizzle about 2 teaspoons of butter over the top. Place the lobster in a 2 inch deep baking dish.
  • Bake the lobster for 30 minutes, uncovered. Set oven to Broil and cook for 3 to 5 minutes just to toast the crackers before serving. Serve with remaining melted butter.

Nutrition Facts : Calories 1365.6 calories, Carbohydrate 74.4 g, Cholesterol 361 mg, Fat 82.5 g, Fiber 2.2 g, Protein 77.3 g, SaturatedFat 36.1 g, Sodium 1955.5 mg, Sugar 6.8 g

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