Lobsterandchestnutsoup Recipes

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LOBSTER RECIPES - FOR COOKED LOBSTER OR CRAYFISH



Lobster Recipes - for cooked lobster or crayfish image

Here are 6 easy recipes for cooked lobster or crayfish that make the most of this luxury seafood! When you buy pre-cooked lobster, it's best to keep it simple to preserve the flavour in the flesh (flavour is better with freshly cooked raw lobster - but much more expensive to buy!).TOP TIP: Keep it simple and don't re-cook lobster that's already cooked (risk of drying out, loss of flavour). Treat it like buckets of cooked whole prawns you peel yourself!Rundown of each recipe in recipe notes below.

Provided by Nagi

Categories     Starter

Number Of Ingredients 37

Whole cooked lobster(s) or crayfish
Marie Rose aka Thousand Island
Tartare Sauce
Seafood Cocktail Sauce ((most intense flavoured, use sparingly))
RecipeTin Family Favourite Seafood Sauce ((my pick!))
Prawn Cocktail recipe - sub prawns with lobster
50g / 3 tbsp salted butter (, cut into 1.5cm / 1/2" cubes (or unsalted + 1/4 tsp salt))
1 garlic clove (, very finely minced)
1/4 tsp black pepper
1 tbsp parsley (, finely chopped)
1 tbsp+ lemon juice
Lemon wedges & 1/2 cup parsley leaves (, for serving)
Crusty bread (, for mopping plate!)
Lemon Butter Sauce recipe
1/4 tsp salt
Lemon wedges & 1/2 cup parsley leaves (, for serving)
Crusty bread (, for mopping plate!)
1 cup (lightly packed) parsley (, chopped (OK to include some stems, up to 1/4 cup)
1 tbsp whole capers
2 tsp Dijon mustard
1 garlic clove (, chopped)
2 tsp red or white wine vinegar
1 anchove (large, or 2 small) (, chopped)
1/4 cup extra virgin olive oil
1/8 tsp black pepper
160g / 1 cup cooked lobster meat (, cut into 1cm/ 2/5" cubes (1 x 600g/1.2lb whole lobster))
2 1/2 tbsp kewpie mayonnaise (or Hellman's) ((Note 3))
2 1/2 tbsp celery, finely chopped ((~ 1 stalk))
1 1/2 tbsp green onions (, very finely sliced)
2 tsp chives (, finely chopped)
2 tsp lemon juice
1/4 tsp salt
Pinch black pepper
butter (, softened, for buttering buns)
3 mini brioche buns or rolls ((or other very soft roll best for this))
Plain potato chips (, for serving (classic accompaniement))
Garnishes (optional): Pinch paprika, chopped chives, lemon wedges

Steps:

  • If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.
  • Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.
  • Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.
  • Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.
  • Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.
  • Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.
  • Remove poop vein - if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)
  • Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!
  • How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.
  • Make Sauce per the Dipping Sauces recipe.
  • Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.
  • Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.
  • Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.
  • Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.
  • Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!
  • Make the sauce per the Lemon Browned Butter Sauce recipe.
  • Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).
  • Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.
  • Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!
  • Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.
  • Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don't go overboard, the flavour is quite strong!
  • Garnish with lemon wedges & parlsey leaves, serve.
  • Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.
  • Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.

LOBSTER AND SHELLS



Lobster and Shells image

Provided by Ina Garten

Time 6h31m

Yield 16 servings

Number Of Ingredients 13

Kosher salt
Good olive oil
1 pound small pasta shells, such as Ronzoni
Kernels from 8 ears of corn (about 6 cups)
12 scallions, white and green parts, thinly sliced
2 yellow or orange bell peppers, seeded and small-diced
2 pints cherry tomatoes, halved
2 pounds cooked fresh lobster meat, medium-diced
1 1/2 cups good mayonnaise
1 cup sour cream
1/2 cup freshly squeezed lemon juice (4 lemons)
Freshly ground black pepper
1 1/2 cups minced fresh dill

Steps:

  • Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
  • In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

LOBSTER AND SHELLS



Lobster and Shells image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 13

Kosher salt
Good olive oil
1/2 pound small pasta shells, such as Ronzoni
Kernels from 4 ears of corn (about 3 cups)
6 scallions, white and green parts, thinly sliced
1 yellow or orange bell pepper, seeded and small-diced
1 pint cherry tomatoes, halved
1 pound cooked fresh lobster meat, medium-diced
3/4 cup good mayonnaise
1/2 cup sour cream
1/4 cup freshly squeezed lemon juice (2 lemons)
Freshly ground black pepper
3/4 cup minced fresh dill

Steps:

  • Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster, tossing gently to combine. Allow to cool slightly.
  • In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 4 teaspoons salt and 1 teaspoon pepper. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

CHESTNUT AND SHERRY SOUP WITH TRUFFLE GARNISH



Chestnut and Sherry Soup with Truffle Garnish image

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

Provided by Traci Des Jardins

Yield Makes 10 servings

Number Of Ingredients 22

1 3/4 pounds fresh chestnuts*
6 tablespoons (3/4 stick) unsalted butter
2 cloves garlic, finely chopped
3 medium shallots, thinly sliced
1 leek, white part only, thinly sliced
2 stalks celery, chopped
2 whole sprigs thyme
1 fresh bay leaf
2 1/4 cups white wine
1 1/4 cups fino sherry
2 quarts plus 2 cups chicken stock or low-sodium chicken broth
1/3 cup honey
2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
2/3 cup truffle juice**
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup fino sherry
4 teaspoons chives, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
*If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.
**Canned truffles are pressure-cooked during the canning process, creating a small amount of truffle-infused liquid, or truffle juice. If unavailable, substitute 2/3 cup finely chopped truffles mixed with 2 tablespoons chicken stock or low-sodium chicken broth.

Steps:

  • Preheat oven to 350°F.
  • Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve.
  • In large stock pot over moderately high heat, heat butter until melted. Add garlic, shallots, leeks, and celery and sauté until very soft, about 8 minutes. Add thyme, bay leaf, and chestnuts. Cook, stirring occasionally until chestnuts are golden brown and aromatic, about 10 minutes. Add white wine and bring to boil, then reduce until no liquid remains, 15 to 18 minutes. Add 3/4 cup sherry and bring to boil, then reduce until almost no liquid remains, about 10 minutes. Add stock and bring to boil. Reduce heat to moderately low and continue cooking until chestnuts fall apart very easily, about 1 1/2 hours (If chestnuts are not completely cooked, the finished soup will be gritty.) Remove from heat and remove thyme and bay leaf. Stir in remaining 1/2 cup sherry and honey. Working in batches, transfer to blender and blend until smooth. Strain through fine-mesh strainer into clean pot. Stir in salt and pepper and keep warm.
  • In heavy 2-quart pot over moderately high heat, bring truffle juice to boil, then lower heat and reduce by 1/4, about 5 minutes. Add butter and sherry and continue cooking until butter is melted, about 30 seconds. Remove from heat and whisk until frothy, about 2 minutes. (Alternatively, use hand blender to froth.) Stir in chives, salt, and pepper.
  • Divide soup evenly among 10 shallow soup bowls. Place 1 tablespoon truffle garnish in center of each bowl. Serve immediately.

CHESTNUT AND LOBSTER SOUP



Chestnut and Lobster Soup image

Categories     Soup/Stew     Shellfish     Appetizer     Valentine's Day     New Year's Eve     Seafood     Lobster     Fall     Winter     Anniversary     Chestnut     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1 1 3/4- to 2-pound live lobster
3 cups whole milk
2 cups (or more) chicken stock or canned low-salt chicken broth
1 small bay leaf
6 fresh thyme sprigs
4 fresh parsley sprigs
3 cups vacuum-packed chestnuts* (15 to 16 ounces)
1/4 cup Madeira
1 tablespoon butter
Minced fresh chives

Steps:

  • Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes. Drain. Transfer lobster to large bowl; cool. Working over same bowl to catch juices, twist off claws. Cut off tail. Cut lobster meat from shells. Reserve shells; scrape out green tomalley and discard. Cut meat into 1/2-inch pieces; cover and chill.
  • Bring milk, 2 cups stock, bay leaf, thyme, parsley, and lobster shells with any accumulated juices to simmer in heavy large saucepan. Cover; simmer 10 minutes. Strain into large bowl. Return strained liquid to pan. Add chestnuts; bring to boil. Reduce heat; simmer uncovered until tender, stirring occasionally, about 15 minutes. Working in batches, puree soup in blender. (Lobster and soup can be made 1 day ahead. Cover separately; chill.)
  • Bring soup to simmer. Stir in Madeira. Thin with more stock, if necessary, and stir until heated through. Season with salt and pepper.
  • Meanwhile, melt butter in small skillet over medium heat. Add lobster meat; sauté 1 minute to heat through.
  • Ladle soup into bowls. Top with lobster meat. Sprinkle with minced fresh chives and serve.
  • Available at specialty foods stores and some supermarkets.

CREAMED HOT LOBSTER SANDWICH OR LOBSTER POUTINE



Creamed Hot Lobster Sandwich or Lobster Poutine image

Creamed lobster over buttered toast is comfort food at its best. This is a very popular recipe in southwestern Nova Scotia. You can also pour the creamed lobster over fries and mozzarella for a lobster poutine.

Provided by Sue

Categories     Seafood     Shellfish     Lobster

Time 25m

Yield 4

Number Of Ingredients 8

½ cup butter
2 cups cooked lobster meat
1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon cornstarch
2 cups light cream, divided
8 slices bread
2 tablespoons butter, or as needed

Steps:

  • Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
  • Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
  • Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 29.9 g, Cholesterol 152.8 mg, Fat 32.1 g, Fiber 1.3 g, Protein 26.6 g, SaturatedFat 18.8 g, Sodium 1319.4 mg, Sugar 2.2 g

LOBSTER CHOWDER



Lobster Chowder image

Make and share this Lobster Chowder recipe from Food.com.

Provided by Bluenoser

Categories     Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons butter
2 potatoes, diced
1 cup water
2 cups lobster meat, cut up
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 cup light cream
1/4 cup butter

Steps:

  • In deep saucepan, saute onion in butter til tender.
  • Add potatoes and water.
  • Cover and simmer 10 mins or til potatoes are almost tender.
  • Add remaining ingredients.
  • Reheat, but do NOT boil.

Nutrition Facts : Calories 441.1, Fat 33.5, SaturatedFat 21, Cholesterol 102.5, Sodium 826.4, Carbohydrate 29.1, Fiber 2.9, Sugar 2.1, Protein 8.3

LOBSTER AND CHESTNUT SOUP



Lobster and Chestnut Soup image

This recipe came from Epicurious.com which lists it as coming from Bon Appetit. It is amazing, but very rich. It is also expensive to make, but well worth it. A little goes a long way, this serves 6.

Provided by ksenko

Categories     Lobster

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 (1 3/4 lb) live lobsters
3 cups whole milk
2 cups chicken stock or 2 cups canned low sodium chicken broth (or more)
1 small bay leaf
6 fresh thyme sprigs
4 fresh parsley sprigs
3 cups vacuum-packed chestnuts or 3 cups fresh chestnut meats
1/4 cup madeira wine
1 tablespoon butter
minced fresh chives

Steps:

  • Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes; Drain and transfer lobster to large bowl; cool.
  • Working over same bowl to catch juices, twist off claws, cut off tail and cut lobster meat from shells.
  • Reserve shells; scrape out green tomalley and discard; Cut meat into 1/2-inch pieces; cover and chill.
  • Bring milk, 2 cups stock, bay leaf, thyme, parsley, and lobster shells with any accumulated juices to simmer in heavy large saucepan.
  • Cover; simmer 10 minutes.
  • Strain into large bowl; Return strained liquid to pan.
  • Add chestnuts; bring to boil.
  • Reduce heat; simmer uncovered until tender, stirring occasionally, about 15 minutes.
  • Working in batches, puree soup in blender.
  • (Lobster and soup can be made 1 day ahead;Cover separately; chill).
  • Bring soup to simmer;Stir in Madeira.
  • Thin with more stock, if necessary, and stir until heated through.
  • Season with salt and pepper.
  • Meanwhile, melt butter in small skillet over medium heat.
  • Add lobster meat; sauté 1 minute to heat through.
  • Ladle soup into bowls; Top with lobster meat; Sprinkle with minced fresh chives and serve.

Nutrition Facts : Calories 246.7, Fat 8, SaturatedFat 4, Cholesterol 145.5, Sodium 569.6, Carbohydrate 9.3, Sugar 7.8, Protein 30.9

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LOBSTER AND SHELLS - DINNER RECIPES FOR TWO
2020-05-22 Once boiling, cook the pasta until al dente. Drain, but reserve ½ cup of the cooking liquid. Carefully, using kitchen shears, cut down the center of the tail on both sides. Pry the lobster meat out of the shell. Chop into large pieces. Toss the hot pasta, pasta water, lobster, corn, mascarpone, salt and pepper together.
From dessertfortwo.com


LOBSTER CHEESE PUFFS – CLOVER LEAF
To cook: Place in fryer or a hot wok with preheated oil at 360°F (185°C) for about 5 minutes until golden brown and crispy. Rotate occasionally. Remove from oil, drain and serve with dipping sauce. Tip: Garnish with thinly sliced green onions and toasted sesame seeds.
From cloverleaf.ca


SHRIMP WITH LOBSTER SAUCE - OMNIVORE'S COOKBOOK
2021-05-06 Add the sauce ingredients in a small bowl. Mix well and set aside. Combine the slurry ingredients in a small bowl. Mix to dissolve the cornstarch. Add the oil in a medium size dutch oven (or saucepan, or a wok) and heat over medium high heat until hot. Add the shrimp. Let cook, stir occasionally, until it’s lightly browned.
From omnivorescookbook.com


EASY HOMEMADE LOBSTER BISQUE - SPEND WITH PENNIES
Remove the meat from the shells and set aside. Melt 2 tablespoons butter in a large saucepan. Add shells and ¼ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer for 10 minutes, covered. Strain, discard shells, and …
From spendwithpennies.com


BAKED STUFFED LOBSTER WITH SHRIMP - THE WOKS OF LIFE
2018-07-14 Preheat the oven to 425 F, and bake the lobsters on the upper rack for 12 to 15 minutes, or until the meat is translucent. Don’t overcook the lobster, and remember it will continue to cook after you take it out! You can always put it back into the oven for more time, but you can’t reverse overcooking.
From thewoksoflife.com


LOBSTER POUTINE | RICARDO
In a large pot over medium heat, cook the onion, fennel and garlic in the oil until lightly browned. Add the tomato, tomato paste and cayenne. Cook for 1 minute while stirring. Deglaze with the wine and let reduce by half. Add the broth. Bring to a …
From ricardocuisine.com


RECIPE FOR LOBSTER IN PUFF PASTRY SHELLS - THE SPRUCE EATS
2021-06-29 Featured Video. Stir in flour until blended; add Creole seasoning. Stir in milk and continue cooking, stirring constantly, until thickened and bubbly. Stir in the Parmesan cheese until melted. Add lobster and salt and pepper, to taste. Heat through; stir in parsley, if using. Spoon the creamed lobster mixture into hot baked puff pastry shells ...
From thespruceeats.com


FRENCH CHESTNUT SOUP - A HEDGEHOG IN THE KITCHEN
2021-04-03 How to make French chestnut soup. Step 1 – Heat olive oil in a large pan on medium heat. Step 2 – Add the onion and a pinch of salt, cook for 4 minutes. Step 3 – Add the chestnuts and cook for 2 minutes. Step 4 – Add the water, the rosemary and cook until it boils. Step 5 – Add the bouillon cube and cook for 15 minutes.
From ahedgehoginthekitchen.com


HOMEMADE LOBSTER POUTINE {CANADA DAY RECIPE} - THE GIRL ON BLOOR
2022-05-03 How to make this recipe. Bake the fries. Make the gravy. Sprinkle the fries with cheese curds, lobster and gravy. Broil for 3-5 minutes. Sprinkle with chives and serve! How to cook the lobster. To make this dish easy, I recommend buying cooked lobster meat. You can usually get it fresh or frozen at the grocery store. If you want to get really fancy and use fresh …
From thegirlonbloor.com


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