Red Lobsters Lobster De Jonghe Recipes

RED LOBSTER LOBSTER BISQUE

Steps:

• Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
• Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
• Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
• Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
• Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
• Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
• Add the cognac (or brandy) and cook until the alcohol has evaporated.
• Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
• Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
• Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
• Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
• Chef's Tip:.
• Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.

RED LOBSTER'S LOBSTER CHOPS RECIPE - (4/5)

Steps:

• Preheat oven or grill to 450 degrees. Cut each lobster tail completely in half lengthwise and remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster after it is cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1 to 2 inches at the end of the skewer to prevent chop from sliding off during cooking. Lightly brush the topside of each lobsterchop with the Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.) Sprinkle the lobsterchops with Season-All, place on a wax-paper lined tray and refrigerate until ready to grill. Place lobsterchops, meat-side down, on preheated grill. Cook for 4 to 5 minutes, rotating lobsterchops 90 degrees after 2 minutes. Turn lobsterchops over and cook for another 4 to 5 minutes or until the lobster and the scallop have reached an internal temperature of 150 degrees. Lightly brush the meat side of each lobsterchop with Lemon-Garlic Butter just before removing from the grill. For each plate, place 3 lobsterchops on a bed of your favorite rice accompanied by a small cup of melted butter and a lemon wedge. Sprinkle with chopped parsley and serve. This recipe yields 4 servings.

LOBSTER DE JONGHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together bread crumbs, cheese, green onions, 1/4 cup melted margarine, and lemon juice. Set aside.
• Place lobster meat into 6 ramekins. Pour 1/2 cup melted butter or margarine over lobster, and top with bread crumb mixture.
• Bake for 25 minutes, or until topping is browned.