Having lived on the coast of Long Island for many years, lobstering was my husbands hobby, and what a great hobby that was! I learned how to open a lobster in no time flat and how to cook lobster many ways. My daughter, Jenny, had a favorite. We called it “lazy man lobster roll”. Pretty simple to make once you have removed the meat from the lobster. Simply heat a skillet, add some butter (more is better), melt butter and add your cooked lobster meat, heat over medium high heat until lobster is heated thoroughly.
This July, for Bob’s birthday, I decided to fly in some lobsters from Maine for a special birthday treat. Days of going out and pulling pots have long been over. Since I was also appearing on CBS affiliate WREG “Live at 9” the morning of his birthday, I decided to prepare Jen’s favorite for the segment, “lazy man lobster roll”, along with a very yummy Asian Slaw. Hope you enjoy the recipes as much as we enjoyed eating our lobster dinner birthday night.
Asian Slaw Ingredients:
1 (12 ounce) package coleslaw mix (preferably an Asian blend)
1 tablespoon honey
3 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon Spice Islands® Ground Ginger
½-1 teaspoon wasabi powder
¼ teaspoon Spice Islands® Garlic Powder
¼ cup Mazola® Extra Virgin Olive Oil
2 tablespoons Spice Islands® Sesame Seeds, lightly toasted*
Empty slaw mixture into a medium size mixing bowl and set aside.
In a small mixing bowl combine honey, vinegar, soy sauce, ginger, wasabi powder and garlic power. Whisk until well blended. Slowly pour in oil, whisking continuously to emulsify dressing. Add sesame seeds and pour over greens. Toss to combine. Cover and refrigerate overnight, if possible.
Love this warmer spring weather we are having here in Memphis. Last night was a perfect night to do a little outdoor grilling. However I was really in the mood for some Italian food. What goes great with any pasta dish???? SHRIMP
How to Grill Shrimp
1 pound large shrimp
2 tablespoons extra virgin olive oil
salt & pepper, to taste
30 6-inch skewers (soaked in water for 30 minutes prior to use)*
Peel and devein the shrimp. In a medium sized mixing bowl, combine shrimp, oil, salt and pepper. Insert skewer through entire body of shrimp (this prevents shrimp from curling up when cooked – see picture above). Preheat grill to high heat, spray grill with cooking spray. Place prepared shrimp on grill and cook 2 minutes on each side, or until shrimp is pink and opaque. Remove from grill, when cooled, remove skewer from shrimp. Place in bowl until needed.
Prepare Tomato Vodka Sauce according to directions. Add shrimp to sauce with the heavy cream. Toss with your favorite cooked pasta.
*Soak package of skewers in a large bowl of water with a small plate on top to hold down the skewers. Remove skewers and place in a zip lock bag in the freezer. Your skewers will be ready for use whenever you need them.
I just love traditions! Our annual New Year’s Eve tradition is a wonderful lobster meal. This year I stuffed the lobsters, purchased some shrimp fried rice at a local Chinese restaurant and some cole slaw from Germantown Commissary. Yum! What a meal!
First purchase a couple of lobsters from your local grocery store. Bob is the “killer of the lobster” person in our house. I suppose I could do it, but I really like getting him involved in cooking. Never had a lobster before we started dating back in 1971. Bob’s family had a home on Long Island Sound and Bob grew up tending lobster pots with his dad. I can remember the first time I had a lobster at his parents house, his dad showed me how to open the little guy…but by the time I had it opened the meat was cold….hehehe. Good memories.
Place lobster on a cutting board. Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the “inners” (heart, guts, etc., but not meat). Remove the black vein and rinse under cold running water. Place lobster on baking sheet. Preheat oven to 425 degrees F.
In a medium size skillet over medium high heat, melt 2 tablespoons of clarified butter. Add shallot, celery, red pepper and lemon seasoning. Saute until soft, about 10 minutes. Deglaze vegetables with wine, sherry (I just love Harvey’s Bristol Cream in lobster recipes) and lemon juice. Cook an additional 5 minutes over low heat. Remove pan from stove. Add 4 ounces of salad shrimp, pankos, parmesan cheese and chopped fresh parsley, mix until well combined.
Place lobsters on baking sheet, stuff inside with stuffing and drizzle lobsters with 2 tablespoons of remaining clarified butter.
Place in preheated oven and bake 15-20 minutes, or until the tail reaches an internal temperature of 140° on an instant-read thermometer. This meal would be very expensive in a restaurant, but you can make this at home for a fraction of that cost. It’s really pretty easy, and not that time consuming. I hope you try this wonderful lobster recipe at home and feel free to leave me your comments. Bon Appetite!
Baked Stuffed Lobsters
2 live 1 1/2 pound lobsters
salt and pepper to taste
6 tablespoons clarified butter, divided
1 small shallot, finely chopped
1 stalk celery, diced
1/4 red pepper, diced
1/4 teaspoon Weber® Zesty Lemon & Seafood Seasoning
2 tablespoons white wine, drinkable quality
1 tablespoon Harvey’s Bristol Cream
juice of 1/2 lemon
4 ounces cooked and peeled salad shrimp, rinsed (can be found in the frozen seafood section of your grocery store)
1/2 cup Pankos
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
Preheat oven to 425°F.
Prepare lobsters for stuffing. Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the “inners” (heart, guts, etc., but not meat). Rinse lobster under cold water. Lightly season inside of lobsters with salt and pepper.
In a medium size skillet over medium high heat, melt clarified butter. Add shallot, celery red pepper and lemon seasoning. Saute until soft, about 10 minutes. Deglaze vegetables with wine, sherry and lemon juice. Cook and additional 5 minutes over low heat. Remove pan from stove. Add remaining ingredients and mix until well combined.
Place lobsters on baking sheet and stuff inside with stuffing. Drizzle each lobster with 2 tablespoons of remaining clarified butter. Place in preheated oven and bake 15-20 minutes, or until the tail reaches an internal temperature of 140° on an instant-read thermometer.
What a wonderful Christmas we had…so great to have family all together. We have always had a Christmas Eve tradition of doing “appetizers” to snack on all night long…Bob and I started this years ago when we first got married. Below is a photo from our “1st Christmas Eve” together as husband & wife entertaining our very good friend.
This year was not any different, everyone chooses an appetizer, or two, of their choice. Rob’s choice is always Clam’s Casino. Pretty funny that these little guys are such a big hit since I do not eat clams. When I was a little girl, my dad made me eat (yes, they did things like that back in the day) a raw clam…haven’t been able to put one in my mouth ever since; however I do make the best Clams Casino, Chowder, Baked Stuffed, etc….or at least that’s what I am told. 🙂
I think one reason Rob loves they so much is his remembrance of our clamming days in Port Jefferson, New York, when he, Jen and Bob would sit on the back of our boat eating clams and pitching the shells back into the ocean. This particular day, they watched as Bob was shucking…
3 dozen “littleneck” clams, shucked
(see video – http://www.youtube.com/watch?v=LGRAcit6FOA)
1/2 stick butter
1 onion, finely diced
1/2 red bell pepper, finely diced
2 cloves garlic, minced
red pepper flakes, to taste
1/4 cup white wine (drinking quality)
juice of 1/2 lemon
1/2 teaspoon dried oregano
salt & black pepper, to taste
grated parmesan cheese
1/2 pound bacon, uncooked
Preheat oven to 425°. Place shucked clams in a large baking sheet sprayed with pan spray.
In a large skillet over medium heat, melt butter. Add onions, red pepper, garlic and red pepper flakes. Cook until vegetables are soft (about 10 minutes). Add white wine (or stock seafood stock if you prefer), and lemon juice, simmer until most of the liquid is evaporated.
Remove vegetables from heat. Place 1 teaspoon of vegetables on top of clam, add grated parmesan cheese and 1 piece of bacon shaped to fit clam.
Bake 10-15 minutes, or until bacon is crispy. Top with freshly squeezed lemon juice and lemon wedges, if desired.
This week is a special one….hubby Bob has a birthday. Being born in Connecticut and living on the ocean almost all his life has made Bob a lover of seafood. Especially shellfish! We use to live on the coast of Long Island Sound and Bob’s favorite hobby was tending to his “40” lobster pots.
I can remember the times when Rob and Jenny would ask me what’s for dinner, when I replied lobsters they would say “lobsters again”….those were the days!
I thought I was the queen of lobster cooking, always trying new methods and recipes. It wasn’t until we watched an episode of Master Chef that I discovered “poaching lobster”. WOW…..what a great way of cooking lobster…why didn’t I think of that?????
On Father’s Day I tried poaching lobster in a beurre monte sauce. Probably the best lobster I have ever eaten. Guess what I am making for Bob’s birthday????? Here’s how you do it.
Purchase lobsters from local grocery store. Place them in the refrigerator until ready to use.
In a LARGE stock pot bring 4-6 quarts of water to a boil. Once the water is rapidly boiling, put lobsters to sleep ( you will feel better before you kill the little guys). Just massage their head over his eyes for a few seconds, like this…
Place lobsters (head first) into the boiling water and cook for 2-3 minutes. In a large bowl add water and ice cubes (ice-water bath) and place the lobsters into the pan.
In a medium size pan bring 1 tablespoon of water to boil over medium heat. Reduce heat to low and whisk in butter, one tablespoon at a time. This method will help it emulsify, which means mixing two liquids together that normally don’t mix well (water and oil).
Add the lobster and cook over medium low heat (do not let butter boil) for 5 minutes, or until the internal temperature of the lobster meat reaches 140-145°F using a Thermapen thermometer.
Serve with your favorite side dish and enjoy!
Ingredients:2 one and a half pound live lobsters (or one lobster per person)
1 tablespoon water
1/2 cup salted butter (1 stick), cut into 1 tablespoon chunks
1. Bring a large pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. Place lobster into a large pan of ice water (this cools down the lobster to the touch and stops the cooking process). Remove all lobster meat from shell trying to keep lobster in tact.
2. In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter had melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does NOT come to a boil, otherwise the butter will separate.
3. Keeping the heat on medium-low, add the lobster pieces and cook for 5 minutes, or until an internal temperature of 140-145° is reached. Serve immediately!