Lobster Omeletliving On The Wild Side Recipes

PERFECT LOBSTER TAILS

Perfect Lobster Tails image

We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Four 5- to 6-ounce frozen lobster tails, thawed (see Cook's Note)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon minced shallot
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

BUTTERFLIED LOBSTER TAILS

Butterflied Lobster Tails image

Butterflying lobster tails is a presentation common in restaurants. It is a little more complex method of cooking a lobster tail but it is well worth the effort for this spectacular presentation.

Provided by Renee Redman

Categories Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

32 ounces lobster tails
1/2 cup butter
1/2 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon white pepper

Steps:

Defrost the lobster tails.
Preheat the oven to 450 degrees.
Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!

Nutrition Facts : Calories 463, Fat 26.5, SaturatedFat 15.1, Cholesterol 219.7, Sodium 1185.9, Carbohydrate 6.8, Fiber 0.3, Sugar 0.1, Protein 47.2

LOBSTER AND CRAB CAKES WITH WILD BLUEBERRIES

Lobster and Crab Cakes With Wild Blueberries image

I have not made this yet, I will update the introduction after I prepare it. Source: Chef Stefan Mueller prepared this for the Atlantic Seafood Festival in Moncton NB in 2003. The chef has cooked for Queen Elizabeth II and President Bush Sr so these must be good!

Provided by Elly in Canada

Categories Lobster

Time 16m

Yield 4 small appetizer cakes, 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup shredded potato
2 eggs, beaten
1 cup crabmeat
1 cup lobster meat
2 tablespoons rolled oats
1 -2 tablespoon freeze- dried blueberries
sea salt
fresh ground black pepper
olive oil (for frying)

Steps:

The night before needed: shred the potatoes, rinse well, cover with cold water and soak overnight.
Beat eggs.
Cut crabmeat and lobster into chunks, combine with eggs.
Drain potatoes and squeeze water out; combine with seafood mixture.
Add oatmeal and blueberries.
Shape into 4 cakes for appetizer or 2 cakes for main course.
Heat fry pan and saute cakes in a little olive oil.
Cook about 3 minutes per side until nicely browned, flip once only. Adjust your frying time according to size of cakes.
Insert tip of a knife into centre; if it comes out dry, the cakes are done.
NOTE: Fresh wild blueberries may be used , but Chef Stefan likes to use freeze-dried to prevent the mixture from colouring.

Nutrition Facts : Calories 121.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 72.5, Carbohydrate 10.3, Fiber 1.3, Sugar 0.8, Protein 7.9

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