Lobster Cutlets Flavors Of Cape Cod Recipes

BAKED COD WITH LOBSTER TOPPING

Steps:

• Preheat oven to 400°F. Prepare a baking sheet or dish with cooking spray or parchment paper.
• Lay both cod filets on a baking sheet or in a baking pan. Season the cod fillets with salt and pepper. Bake for 5 minutes. Remove and set aside.
• Meanwhile, in a small mixing bowl, combine the butter, cracker crumbs, mayonnaise, paprika, salt and pepper. Mix to combine, then add lobster meat and coat.
• Gently spoon lobster mix on top of the par-cooked cod fillets. Return to the oven and bake for an additional 10 minutes or until top is browned.
• Remove and top with prepared beurre blanc sauce.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

LOBSTER CAPE COD STYLE WITH ASSORTED DIPS

Steps:

• Add 12 cups of water to a large stockpot. Add salt and bring to a boil.
• To make lemon tarragon drawn butter, melt the butter in a heavy saucepan over medium-low heat. When butter is fully melted, remove from heat and transfer to a glass measuring cup, or something similar. Let stand for 3 minutes. The butter should settle into 3 layers: a frothy top, a clear yellow middle, and a milky bottom. Begin by skimming or spooning the froth off the top. Then carefully and slowly pour out the clear middle layer into a bowl while retaining all of the white milky sediment in the cup. Discard the froth and white milky solids. If necessary, repeat the skimming process on the remaining butter in the cup.
• In a small pot over medium-low heat, add clear butter, tarragon, lemon zest, and 2 tablespoons of lemon juice. Let simmer for 15 minutes. Strain off solids and transfer butter to a serving bowl.
• Puree all the ginger mango puree ingredients in a blender or food processor until smooth.
• To make aioli, add the garlic, egg yolk, lemon juice, salt, and pepper to a blender or food processor and puree until smooth. If you do not have a blender or food processor, whisk the ingredients together in a bowl. Slowly drizzle in oil with the motor running and puree until aioli thickens (should take 2 to 3 minutes). Cover and refrigerate. If you are using a whisk, keep beating while very gradually adding the oil until the aioli is thick¿this will take several minutes.
• To make soy-wasabi sauce, put the wasabi in a bowl and add 2 tablespoons of the soy sauce.
• Using the back of a spoon, blend until wasabi is dissolved. Add the remaining soy sauce.
• Bring a large pot of salted water to a boil. Drop the live lobsters headfirst into the pot, cover tightly, and say 10 Hail Marys. Boil for 8 to 10 minutes per pound (12 minutes should be perfect for 1 1/4-pound lobsters). The lobsters will be a deep red color when done. To double-check doneness, pull off 1 of the walking legs. If it comes away easily, it is done.
• Serve with dips.
• Recommended beverage: White Burgundy

LOBSTER CUTLETS VICTORIA

Steps:

• remove cooked lobster and cut into small pieces.
• make a white sauce from cream, butter and flour.
• DO NOT BOIL.
• add lobster.
• add mushrooms, onions, and parsley.
• place in large plate to cool.
• cut into cutlets, coat in breadcrumbs, then FRY until brown.

CAPE COD BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Use a fork to lightly blend the biscuit mix and milk in a large bowl. With spoon, drop 16 biscuits onto prepared baking sheet. Make a small depression in the center of each biscuit.
• Bake in preheated oven until golden brown, 10 to 15 minutes. Just before serving, evenly fill the depression in each biscuit with cranberry sauce.