Lazy Mans Lobster Recipes

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LAZY MAN'S LOBSTER CASSEROLE RECIPE - (3.8/5)



Lazy Man's Lobster Casserole Recipe - (3.8/5) image

Provided by ktolar

Number Of Ingredients 10

1 pound cooked lobster chunks
3 tablespoons butter
1 tablespoon olive oil
2 cups light cream, or half and half
1/4 cup dry sherry, or white wine
2 cups baby Bella mushrooms, sliced
1 shallot, diced
1 garlic clove, chopped
1/4 cup fresh parsley, chopped
1 1/2 cups buttery crackers finely crumbled (Ritz crackers or alternative)

Steps:

  • Lightly saute mushrooms, shallots, and garlic in olive oil. Stir in lobster and sherry. Set aside to be able to use the same pan for stuffing preparation. Melt butter and combine crumbled crackers and parsley. Set aside 1/2 of the stuffing mixture. Add lobster mixture to remaining stuffing in pan. Combine well. Slowly stir in cream. Pour into casserole dish and top with the remaining stuffing. Bake 10-15 minutes in a preheated 325°F oven or until topping is lightly browned. Serving suggestion: As an added bonus, while the casserole is baking, saute extra lobster claw meat to use with lemon as a garnish on top of the cooked casserole. And, for a very casual presentation, bake the recipe in a non-stick oven-proof frying pan, using that as your serving dish at the table. Since this recipe is a very rich version of Lazy Mans Lobster, it is best served with a light side dish of a green garden salad or a summer fruit salad.

LAZY MAN'S LOBSTER



Lazy Man's Lobster image

great lobster recipe from www.newenglandcooking.com Great by itself or try serving it with garlic bread.

Provided by mishtb96

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb lobster meat (cooked)
2 cups mushrooms, quartered
1/2 cup onion, diced
1/2 teaspoon garlic, chopped
1/4 cup sherry wine
1 tablespoon flour
1 cup light cream
1/2 cup clam juice
1/8 lb butter (1/2 stick)
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In large sauté pan or saucepan melt butter.
  • Add Onions and garlic. Cook on low heat for 2 minutes.
  • Add mushrooms. Cook 3 minutes. Add flour and cook 1 minute. Add Sherry and clam juice. Cook until mixture is thick.
  • Add light cream, lobster, and the rest of the ingredients. Simmer for 10 minutes.

Nutrition Facts : Calories 844.2, Fat 48.7, SaturatedFat 29.5, Cholesterol 356.2, Sodium 1697, Carbohydrate 26.1, Fiber 1.8, Sugar 6.2, Protein 49.7

LAZY MAN'S LOBSTER



Lazy Man's Lobster image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon garlic herb butter
Meat from 1 (1 1/2 pound) fresh Maine lobster
Splash sherry, for deglazing pan
1/2 cup heavy cream
Serving suggestion: Toast points

Steps:

  • In a medium skillet over medium heat, melt the butter and then add the lobster meat and saute until tender, about 3 to 5 minutes. Add sherry, and stir to deglaze the pan, carefully scraping the bottom of the pan with a wooden spoon. Add the heavy cream and heat until it just reaches boiling. Remove from the pan and place in an individual-size casserole dish for serving. Serve hot with the toast points.

LAZY LOBSTER



Lazy Lobster image

A lobster for those who prefer eating lobster without the work and without a bib, this recipe is meant for an intimate supper à deux, whether for Valentine's Day or not. Freshly cooked lobster is preferred, but some may splurge and buy a pound of preshucked lobster meat. Serve with crusty French bread or toasted thick slices of baguette cut on a long diagonal.

Provided by David Tanis

Categories     seafood, main course

Time 45m

Yield 2 servings

Number Of Ingredients 10

Salt
2 live lobsters, about 1 1/2 to 2 pounds each
6 tablespoons unsalted butter, cut into chunks
1 tablespoon chopped parsley
2 teaspoons thinly sliced chives
1 teaspoon snipped dill
A few tarragon leaves
A few chervil sprigs
Lemon wedges, for serving
Freshly ground black pepper

Steps:

  • Put a large pot of water on to boil. Salt heavily: 1/4 cup per gallon. When water reaches a rolling boil, add lobsters headfirst, put on the lid and bring back to a boil. Continue boiling with lid slightly ajar, 8 minutes for a 1 1/2 pounder or 10 minutes for a 2 pounder. The lobster will not be fully cooked: It will cook further upon reheating.
  • Remove lobsters from pot with tongs, and let cool in the kitchen sink. When lobsters are cool enough to handle, remove tails and claws (with knuckles attached) with a twisting motion. (Reserve bodies for another purpose or freeze for future use.)
  • Using lobster crackers or mallet and kitchen shears, crack shells and remove meat from tail, knuckles and claws. For presentation, try to keep claw meat intact. Use a paring knife drawn down the middle of the tail meat to remove intestinal vein; rinse meat briefly if necessary. If you wish, wrap and refrigerate for up to 24 hours, or proceed immediately with rest of recipe.
  • To finish, put half the butter in a skillet over medium heat. Add room-temperature lobster meat and bring to a low simmer. Turn heat to low, put on lid and cook for 5 minutes. Add remaining butter, turn off heat and cover for 5 more minutes.
  • To serve, divide lobster meat into two warmed shallow soup bowls. Spoon butter evenly over each serving. Sprinkle with parsley, chives, dill, tarragon and chervil. Serve with lemon wedges, and dust with black pepper.

Nutrition Facts : @context http, Calories 926, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 132 grams, SaturatedFat 23 grams, Sodium 3365 milligrams, Sugar 0 grams, TransFat 1 gram

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