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Lobster w/ Sherry

This dish is intended as a pasta topping,  but it's tasty all by itself. Very good.
 
Ingredients:
 
12 oz. cooked lobster meat
6 artichokes hearts
6 sun dried tomatoes
2 teaspoons chopped garlic
1/2 cup cream sherry wine
2 tablespoons clam juice
¼ cup butter
2 tablespoons parmesan cheese
pinch salt, pepper, and sweet basil
1 lbs. cooked pasta
 
Preparation:
In a medium sauté pan melt the butter and sauté the
artichoke hearts, sun dried tomatoes, and garlic.  
 
Add the sherry wine and clam juice and bring to a simmer.
Add the lobster meat and cheese and reduce heat and simmer for about 10 minutes.  
 
Add salt, pepper, and sweet basil to taste and serve at once over pasta.
 
WARNING: Do not open the sherry until necessary, as it tends to disappear rapidly.

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Lobster Con Queso
 

A spicy cheese and lobster dip. My favorite!
 
Ingredients  
 
Note: You can also substitute Crawfish or Crab Meat for Lobster Meat  
1 cup butter, divided  
1 cup finely chopped onions  
1 cup canned chopped green chilies (drained)  
3/4 cup finely chopped bell peppers or 1/4 cup jalapeño or Serrano chilies for a spicier dip.  
2 teaspoons salt, divided  
2 teaspoons white pepper, divided  
1 1/2 teaspoons cayenne pepper, divided  
3/4 teaspoon dried oregano, divided  
1/2 teaspoon minced garlic  
3 cups heavy whipping cream  
1 cup sour cream  
3 cups shredded Monterey jack cheese  
3 lbs Lobster Meat  
2/3 cup very finely chopped green onions  
 
Instructions  
Preparation: Melt 1/2 cup butter in a large skillet over medium heat. Add onion, green chilies, bell pepper, 1 tsp salt, 1 tsp white pepper, 1/2 tsp cayenne, 1/4 tsp oregano, and garlic. Sauté 10 minutes, stirring often. Stir in cream. Bring mixture to a boil. Reduce heat and simmer for 10 minutes, stirring constantly. Add sour cream, whisking until well blended. Add cheese, stirring until well blended. Set aside. Melt remaining 1/2 cup butter in a 4 quart saucepan over medium heat. Add lobster, green onion, remaining salt, pepper, cayenne, and oregano. Sauté for 6 minutes, stirring occasionally. Add cheese sauce stirring until well blended. Simmer for 6 to 10 minutes stirring occasionally. Serve with tortilla chips or your favorite cracker.  
 
This stuff is great!
 

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Lobster Tacos
 
Ingredients:
2 pounds cooked, diced lobster meat
2 cloves garlic, minced
2 Serrano or jalapeño chilies, minced (hot)
1 tablespoon of fresh lime juice
12 Soft Taco Shells
 
Preparation:
In a lightly greased pan, sauté garlic and chilies.  Add the
lobster meat and toss with limejuice.  
 
Serve as you would any tacos with a variety of condiments,
such as shredded cabbage, cheese, diced tomato, cilantro and
onion. And of course, don't forget the salsa!
 

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Lobster Hearts
 
Ingredients:
Two-8oz. Lobster Tails
6 Baby Asparagus Spears
Butter (Melted)
Olive Oil
Dash of Tabasco Sauce
Parmesan Cheese
 
Preparation:
Using a sharp knife, cut the tails in half to fan them, but
do not cut completely through the tails.  Fold tails open,
flesh side up. Place on broiler rack.
 
Brush Tails with melted butter to which a dash of Tabasco
has been added.
 
Place asparagus spears on the broiler next to the tails.
Sprinkle olive oil and grated Parmesan cheese.  
 
Broil tails and asparagus for 10 to 12 minutes.  Lobster
tails will curl into a heart shape as they cook.
 
Remove to serving dish.  Place asparagus spears through the
"hearts" and drizzle with remaining melted butter.

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Spiny Lobster Tail Wellington Style - from Terry May
Serves 4
 
 
4 spiny lobster tails about 6-8 oz each, shelled and de-veined
2 shallots thinly sliced
1 portabella mushroom diced fine
1 egg beaten well
2 tbsp melted butter (preferably clarified)
2 tbsp water
1 tbsp Old Bay Seasoning
 
1 lb loaf Bridgeford frozen bread dough
 
1 c  hollandaise sauce (optional)
fresh chopped chives (optional)
 
 
Allow the loaf of frozen bread dough to thoroughly thaw, on a counter covered with a tea cloth draped over it, for about 2 hours.  When thawed, cut the loaf into 4 pieces. On a floured pastry board, roll each piece gently into pieces 5” by 8” and about ¼ inch thick. If your tails are larger or smaller, it's no problem to increase or decrease the rolled size of the dough to accommodate what you have.
 
Place one tail upside down on each piece of dough top with a sprinkle of Old Bay seasoning, 1 tablespoon or more of the chopped mushroom and ¼ of the diced shallots. Drizzle the tail, mushrooms and shallots with 1/4 of the melted butter. Fold the bread dough around the tail and mixture in a folded burrito fashion. Make sure all edges are sealed and the seams are on the bottom. Cut 3 or 4 small slits in the top of each bug loaf to allow for steam to escape, or else you will bake up one large cavernous shell. Repeat for the remaining tails.
 
Place the bread dough surrounded bugs on a baking sheet sprayed with Pam or other baking release agent. Make sure to keep the sealed bread seams down and keep tails about 2 inches apart on all sides to allow for the bread to rise during baking.
 
Beat the egg with the water until smooth. Brush the egg mixture over the top of each bug “loaf”.  Bake uncovered  in a preheated 375* oven for between 22 to 25 minutes, or until the bread is medium to dark golden brown. Remove from the oven and allow to set, covered with aluminum foil, for 10 minutes to allow for the tails to complete their cooking process.
 
Now,  sometimes the bread bakes completely leaving the bug only slightly uncooked, or rather "rare". If this is not to your liking, place the bug loafs on a microwave safe dish and zap on high for between 45 seconds to 1 min 15 sec.  The bug will cook completely, but the bread dough may become a tad soggier than when first removed from the oven. This only happened to me once. But if you make sure your oven is hot to start and the bug tails are not partially frozen (rather almost room temperature) you should have no problem.
 
To serve, remove from the baking pan with a spatula and place on a serving plate. Slice each loaf into 3-5 slices and arrange on a plate for each serving. Top with the optional heated homemade or canned hollandaise sauce and chopped chives.
 
This preparation is very good with scalloped potatoes and/or steamed broccoli.
 
In the true sense of serving something as a "Wellington" it is usually baked in a flakier dough, almost pie crust or phylo like in texture. I wanted to enjoy the aroma of lobster as well as fresh baking bread and felt that a more traditional bread crusting would suit the bug taste better than bland pie dough crust. I also opted out of using a heavy gravy sauce typical of Wellingtons for the optional hollandaise. A bit lighter in texture and taste.
 
When you first cut into the fresh bread shell and aroma of lobster, shallots and portabellas starts to meld with the hollandaise... it's damned heavenly.
 
What is the wine of choice? A 2003 Beaulieu Coast Sauvignon Blanc would do nicely as well as your favorite chardonnay. Anything but a Boone's Farm quality "white" with this one.
 
© T.May 2004

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