Lobster Fricassee Recipes

LOBSTER FRICASSEE

Steps:

• Melt the butter in a saucepan; add the mushrooms and onion powder. Saute 5-6 minutes.
• Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
• Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through.
• Spread rice or pasta onto a serving plate, spoon lobster and sauce over the top.

LOBSTER FRICASSEE

Steps:

• Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
• Saute 5-6 minutes.
• Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
• Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
• Add the lobster, paprika, and salt & pepper to taste.
• Continue cooking 5-10 minutes until lobster is heated through.
• Spread rice or pasta onto a serving platter.
• Spoon lobster and sauce over the top.
• Garnish with parsley & then serve.

LOBSTER FRICASSEE

Steps:

• In a large skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. Remove lobsters from the sauce and allow to cool.
• When the lobsters have cooled enough to handle, cut each one in half lengthwise. Remove the lobster meat from the shell and claws, keeping it and the shell intact. Discard the tomalley if desired. Slice each tail piece into 4 medallions and set aside.
• Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.

LOBSTER FRICASSEE

Steps:

• 1. Cut the lobster meat into bite-sized pieces. Melt the margarine in a saucepan add the mushrooms and onion powder. Sauté for 5 to 6 minutes.2. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour milk mixture into mushroom mixture mix thoroughly, and continue cooking for 3 to 5 minutes.3. Add the lobster, paprika, salt, and pepper continue cooking for 5 to 10 minutes until lobster is heated through.4. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top, and garnish with parsley to serve.EXCHANGES2 Starch1 Medium-Fat MeatNUTRITION FACTSCalories 244 Calories from Fat 58Total Fat 6 grams Saturated Fat 1 gramCholesterol 39 milligramsSodium 349 milligramsTotal Carbohydrate 29 grams Dietary Fiber 4 grams Sugars 4 gramsProtein 17 grams

FRICASSEE OF LOBSTER AND MUSSELS

Steps:

• Using a swivel-bladed paring knife, scrape off the outer skin of the peppers. Set the scrapings aside.
• Cut away and discard the core of each pepper. Cut each pepper in half and discard the veins and seeds. Cut each half into lengthwise strips, about 1 inch wide. Cut each strip into diamond shapes.
• Heat one tablespoon of the butter in a saucepan and add the garlic and the pepper scrapings only. Cook, stirring, about 2 minutes. Add the fish broth and 1 cup of the wine and bring to a boil. Let simmer about 10 minutes or until reduced to about 1 1/2 cups.
• Add the cream and bring to a boil. Cook about 8 minutes or until reduced to about 2 2/3 cups.
• As the sauce cooks, bring enough water to a boil in a kettle to cover the lobsters when they are added.
• In a separate kettle, combine the remaining 1 cup of wine, the onion, thyme, parsley, bay leaves, peppercorns and 1 cup of water in a small kettle and bring to a boil. Let simmer about 10 minutes.
• Line a saucepan with a sieve and pour in the sauce that has been cooking on the stove. Press to extract as much liquid as possible from the solids. Discard the solids. Set aside.
• Add the lobsters to the boiling water and cover closely.
• Add the mussels to the second kettle containing the onion mixture. Let the mussels cook about 3 or 4 minutes or until they are all opened.
• When the lobsters have cooked 5 minutes, drain them. Crack the lobster shells and remove the meat from the tail and claws in neat pieces. Set aside.
• Remove the coral and liver from the body of each lobster and add the pieces to the container of a food processor or electric blender. Remove the tough outer shell from the body of one lobster and discard the shell. Add the remaining shelled body it to the processor. Add the remaining 5 tablespoons butter and blend as thoroughly as possible.
• Bring the sieved sauce to a boil and add the butter mixture, stirring. Pour the mixture into a sieve, preferably of the sort known in French kitchens as a chinois. Press to extract as much liquid as possible from the solids. Discard the solids.
• Return the sauce to the heat and add the fennel and let cook 1 minute. Add the sweet pepper diamonds. Cook about 2 minutes. Add the basil, salt and pepper to taste. Stir and remove from the heat.
• Cut the lobster tails on the bias into medallions.
• Spoon the hot sauce over a serving dish and arrange the lobster pieces symmetrically on top. Arrange the mussels around the lobsters and serve.

FRICASSéE OF LOBSTER WITH PASTA

Steps:

• Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact.
• Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame. Add wine and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon lobster with sauce over pasta and serve.

LOBSTER FRICASSEE WITH ARTICHOKE COULIS AND TARRAGON

Steps:

• To make the coulis, preheat the oven to 200 degrees. Place all the ingredients in a nonreactive roasting pan and cover tightly with aluminum foil. Roast for 3 hours. Remove from the oven and allow to cool. Remove the lemon and herb sprigs and puree the remainder in a blender. Season to taste with salt and pepper. Reheat over low heat just before serving.
• To make the lobster and vegetables, fill a saucepan 2/3 full of salted water and bring to a boil. Cut each asparagus stalk into thirds and add the asparagus and haricots verts to the pan. Cook until the vegetables are al dente, about 4 minutes. Drain and immediately plunge vegetables into a bowl of cold water to stop the cooking. When cool, drain well and set aside.
• Fill a large lobster kettle 2/3 full of water and bring to a boil. Place the lobsters, headfirst, into the boiling water and quickly cover the pot. Wait 5 minutes. Remove the lobsters from the pot and immediately hold them under cold running water. When cool, remove the meat from the tail and claws. (It will still be somewhat raw.) Slice each tail into 6 medallions.
• Heat the butter in a large saute pan set over medium-high heat. Sprinkle the lobster meat with salt and add to the pan. Cook, shaking the pan, until the meat is just heated through, about 3 minutes. Divide among 4 warmed dinner plates and set aside. Return the pan to the heat and add the asparagus and haricots verts. Cook, shaking, until the vegetables are just heated through, about 2 minutes. Season with salt and pepper and divide among the plates. Spoon some of the reheated artichoke coulis around the lobster, garnish with tarragon leaves and serve immediately with wild rice and orzo (recipe follows).

LOBSTER FRICASSEE

Steps:

• In a large skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. Remove lobsters from the sauce and allow to cool.
• When the lobsters have cooled enough to handle, cut each one in half lengthwise. Remove the lobster meat from the shell and claws, keeping it and the shell intact. Discard the tomalley if desired. Slice each tail piece into 4 medallions and set aside.
• Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.

LOBSTER FRICASSEE

Steps:

• 1. Cut the lobster meat into bite-sized pieces. Melt the margarine in a saucepan add the mushrooms and onion powder. Sauté for 5 to 6 minutes.2. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour milk mixture into mushroom mixture mix thoroughly, and continue cooking for 3 to 5 minutes.3. Add the lobster, paprika, salt, and pepper continue cooking for 5 to 10 minutes until lobster is heated through.4. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top, and garnish with parsley to serve.EXCHANGES2 Starch1 Medium-Fat MeatNUTRITION FACTSCalories 244 Calories from Fat 58Total Fat 6 grams Saturated Fat 1 gramCholesterol 39 milligramsSodium 349 milligramsTotal Carbohydrate 29 grams Dietary Fiber 4 grams Sugars 4 gramsProtein 17 grams

OYSTER FRICASSEE

Steps:

• Preheat oven to 400°. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, heat 1/2 cup butter over medium heat. Add onions and celery; cook and stir until tender, 4-6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes., Reduce heat; add next 5 ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly. , Pour half the sauce into a greased 13x9-in. baking dish. Top with half the oysters; sprinkle with half the cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top. , Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon wedges and thyme sprigs.