Lobster Pineapple Boat Recipes

LOBSTER PINEAPPLE BOAT

Steps:

• Cut a small pineapple in half lengthways.
• Remove the inside meat, cutting in the shape of spears.
• (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish) Cut the onions, mushrooms, bell peppers, lobster and the pineapple spears into cubes, about 1/2-inch in size, and set them aside.
• Sauté the onions, peppers, lobster, and mushrooms in clarified butter.
• Add the pineapple last so that it will not overcook and become soft.
• Season with Pico-Pepper sauce and flambé with the brandy and Grand Marnier.
• At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout.
• Place the mixture back into the shell.
• Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve.

PINEAPPLE BOAT WITH FLUFFY FRUIT DIP

Steps:

• In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat. , In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving. , Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the larger section, leaving a 1/2-in. shell. Cut fruit into chunks. , Fill shell with dip. Sprinkle with and orange and lemon zest if desired. Serve with pineapple chunks and other fruit.

LOBSTER AND PINEAPPLE SALAD WITH BASIL AND MINT

Steps:

• Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
• Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
• While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids.
• Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.

FRUIT SALAD IN A PINEAPPLE BOAT

Steps:

• Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell.
• Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.
• In a small bowl, combine the sauce ingredients. Serve with fruit.

PINEAPPLE BOAT'S A-COMIN'

Steps:

• Preheat oven to 375°F Have ready a large baking sheet and an 8" square baking dish.
• Wash the pineapple. With a sharp knife, cut the pineapple in half lengthwise, cutting through the green tops as well. Using a curved, serrated grapefruit knife, remove the pineapple flesh, leaving a 1/2" shell.
• Chop the pineapple flesh into 1" chunks and put them into a bowl. Set the chunks and pineapple shells aside.
• Coarsely chop the broccoli crown and place it into a large bowl along with the asparagus, red bell pepper, whole peanuts, jalapeno chile, garlic and ginger.
• Heat the water and 1 teaspoons of the vegetable oil in a large, deep skillet. Add the vegetable mixture and cook, stirring over high heat for about 3 minutes. Move to a bowl.
• Add the rice to the skillet and moisten it with the rice vinegar, soy sauce, and remaining 1 tbsp oil. Add a little water if the mixture seems too dry.
• Add the pineapple chunks, vegetables, and chopped green onions and mix well. Adjust the seasoning by adding more rice vinegar and soy sauce, if needed.
• Stuff the mixture into the pineapple shells and place them on the baking sheet. Put any remaining stuffing into the 8" baking dish. Top the pineapple and stuffing mixture with the chopped peanuts.
• Cover the pineapple boats with foil, shiny side down. Bake for 20-25 minutes. Take out of the oven and cut each pineapple section in half. Enjoy!

PINEAPPLE BOATS

Steps:

• Take 4 pineapples and cut each in half, lengthwise making sure that equal stalk and leaves remain in either half.
• Scoop out centers, leaving only a thin wall inside skins.
• Dice the scooped out pineapple.
• Add a tin of canned fruit or fres fruits.
• Mix fruits liberally with coconut and silvered almonds or pieces of other nuts.
• Pile this mixture of fruits and nuts into the pineapple boats.
• Cover with thick slices of left-over sponge cake.
• Top with a meringue made from egg whites and sugar.
• Bake in a moderate oven till meringue is crisp and a beautiful rich golden colour.
• Serve with ice cream or fresh cream!