POTATO-CRUSTED LOBSTER CAKES
Steps:
- In a food processor, puree the fish with salt, pepper, and cream to make a mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster meat into the mousse until it is completely mixed. Grate the potatoes and rinse under cold water until the water is clear. Drain and squeeze dry. Melt the butter and drizzle over the potatoes. Mix together with lemon juice.
- Divide the lobster meat into 3-ounce portions to make 8 cakes. Roll each portion into a ball. Individually roll each ball in the potatoes and press into cakes. Dredge the cakes in flour. Heat a medium saute pan until hot; add oil. When oil is hot, add 4 cakes to the pan. Lower the heat to medium and brown cakes on both sides. Drain cakes on paper towels. Serve hot with roasted vegetable salad.
ROASTED RED PEPPER AND POTATO SOUP
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Provided by VANCGIRL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
- Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g
ROASTED RED PEPPER STEW
I made this up because I needed a warming stew that could also be served along side pulled pork. It came out really good - you could totally have it alone or on the side with meats and other veggies. I cook it a lot now, but only from memory, so forgive my directions if they're unclear! You want to simmer this down so that the liquid reduces and the stew is thick.
Provided by A la Carte
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat your oven to 350°F.
- Peel and then cut the red onions into 1/4ths.
- Cut the peppers into 1/4ths, and de-seed.
- Cut the tomatoes into 1/4ths.
- Cut about 1/2" top from the garlic head, and drizzle about 1/2 tsp olive oil on top of the bulb of garlic, and some will go down inside to the individual cloves.
- Place all the veggies, including the head of garlic, on a large cookie sheet and drizzle with the remaining olive oil.
- Roast in the pre-heated oven for 30 minutes. Check the veggies, to see if they are browning nicely. Give them a stir. Put them in for 15 minutes more, and check them again. When they are browned and tender, remove the veggies, and take the pepper slices, and remove the tough outter skin.
- Now drizzle a large sauce pan (with a heavy bottom) with some more olive oil. I used a good amount, but it's up to you, you don't need so much if you're watching calories.
- Heat the oil on medium heat for a minute and then squeeze the roasted garlic into the oil (omit the papery skins!). Give this a stir, and then add the peppers, onions and tomatoes.
- Add the chicken stock and/or red wine, red pepper flakes, salt and paprika - Stir and turn the heat down to low, so that the mixture is bubbling lightly. Let this simmer down for an hour or more. Watch the pan doesn't get too dry, if it does cover and keep the moisture inches We want this moist but now swimming in liquid. You'll have to judge when it's done!
- If find you can simmer this as long as you like - it's delish the next day too.
- When you serve, check the salt and add more if you like. Sprinkle with fresh ground pepper. Add the Feta cheese just before serving (if using).
Nutrition Facts : Calories 148, Fat 5.9, SaturatedFat 0.9, Cholesterol 1.2, Sodium 1230, Carbohydrate 22.9, Fiber 5.4, Sugar 11.5, Protein 4.5
PRINCE EDWARD ISLAND LOBSTER AND POTATO CAKES
This recipe used already cooked lobster pieces. You may cook and chop a fresh lobster into required amount or purchase it if you can get good quality chunks. Times shown are a guess.
Provided by Annacia
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until they are fork tender, strain and mash them. They can be a little bit chunky, as it will add a different texture.
- Place mashed potatoes in a mixing bowl, fold in sour cream, lobster, dill, lemon zest and green onion and season to taste. Form into 4oz patties.
- Make an egg wash (which is eggs and Milk), coat each patty in flour and shake off excess, dip in egg wash and then coat in breadcrumbs.
- Allow to sit in freezer for 10 minutes, then repeat breading process immediately fry in a deep fat fryer until golden brown.
- Freeze any remaining patties for use later.
Nutrition Facts : Calories 286.1, Fat 4.7, SaturatedFat 1.7, Cholesterol 122.5, Sodium 466.5, Carbohydrate 44, Fiber 3.7, Sugar 3.4, Protein 17
RHODE ISLAND LOBSTER STEW
Provided by Bryan Miller
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a deep pot over medium-high flame, heat the olive oil for 1 minute. Add hot pepper and garlic. Cook until the pepper and garlic turn black, about 2 to 3 minutes.
- Add the leeks and onions and cook for 3 minutes, stirring occasionally. Add the tomatoes, sweet potatoes and 2 cups of the wine. Cook, stirring occasionally, for 4 minutes.
- Add the lobsters, cover pot, and cook until the lobsters turn pinkish, about 5 minutes. Add the remaining cup of wine to the pot and cook, covered, for 5 more minutes.
- Remove the lobsters and set aside until cool enough to handle. When cooled, crack the claw shells and the body shell. Return to the pot for 5 more minutes.
- Transfer the lobsters to a baking sheet with sides. Break off the claws of the lobsters; remove the meat from the body and cut it into bite-size pieces. Return any lobster juices on the sheet to the pot. In large plates or shallow soup bowls, spoon some vegetable mixture over the bottom and place a lobster claw and some body meat on top.
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