Here's another...

Lobster Pasta Richele

Ingredients
1 lb. farfalle (bow tie pasta)
2 tablespoons butter
1 garlic clove, minced
2 tablespoons diced onion
1 lb. cold water lobster meat
4 oz. mushrooms, sliced
2 oz. spinach, rinsed, drained (about 2 cups, tightly
packed)
1/4 cup diced tomato
1 small head broccoli florets, blanched
1 tablespoon finely chopped fresh basil
1/2 teaspoon dried oregano
Salt
Freshly ground pepper
2 tablespoons freshly grated Parmesan cheese

Preparation
Cook farfalle according to package directions.

Melt butter in large skillet over medium-high heat. Add
garlic and onion; sauté 1 minute.

Add lobster and mushrooms; cook 7 to 10 minutes or until
lobster is firm.

Add spinach, tomato, broccoli, basil and oregano; cook 5
minutes. Sprinkle with salt and pepper.

Arrange vegetables over farfalle; top with lobster. Sprinkle
with cheese.

Anybody else got a recipe they wanna share?
You can never have enough lobster recipes

Best wishes for the New Year!

Got Lobster recipes, just need the Lobster now.
Belizean Lobster that is!

Happy New Year 2003 to Sandshaker.

Lobster Quesadilla
Ingredients:
6 oz. chopped lobster meat
1/4 cup diced red pepper
1/4 cup diced green pepper
1/4 cup diced yellow peppers
1/4 cup diced red onion
2 flour or corn tortilla shells, 8 to 12 inches in diameter
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Hot Pepper Jack cheese
Pinch salt, pepper, Cajun spice, and curry powder
1 teaspoons basil
dash of Tabasco Sauce

Preparation:
Brown tortilla shells over a charcoal grill. Place the first
tortilla shell on a pizza pan or cookie tin.

Cover the first shell with the lobster meat, the peppers,
the onion, and the cheese.

Season with a sprinkle of salt and pepper, Cajun spice,
curry powder, and Tabasco Sauce.

Place second shell on top and bake in a 350 ° oven for about
10 minutes.

Cut in quarters and serve at once.

YUM!!!

Stir-Fried Lobster With Ginger Sauce

Ingredients:
1 1/2 lb Cooked Lobster
2 tablespoons of Oil
4 Minced Garlic Cloves
2 tablespoons Sliced Fresh Ginger
1/4 cup of Sliced Green Jalapeno Peppers
1/2 cup of Chopped Green Onions, Scallions, or Spring Onions
1 Beaten Egg
1 teaspoon of Freshly Ground Peppercorns
2 tablespoons of Oyster Sauce
1 tablespoon of Fish Sauce
1 tablespoon of Sugar

Preparation:
Scrub the lobster clean and separate into large 2-inch
pieces. Cut the tail into individual sections.

Heat a large skillet on high and add the oil. Add all the
remaining ingredients except the lobster and stir-fry for 30
seconds.

Add the lobster pieces to the skillet, cover, and steam on
medium-high heat for 2 more minutes.

Remove to a platter and serve.

Cheers!

Warm Lobster Taco With Yellow Tomato Salsa

Ingredients:
4 Whole lobsters (1 lb each)
3 tablespoons of Corn oil
6 Whole flour tortillas, 7 inches each
1 cup of Tillamook Jalapeno Jack cheese, grated
1 cup of Spinach leaves, shredded

Yellow Tomato Salsa:
4 cups of Yellow cherry tomatoes or 1 lb yellow tomatoes
1 Whole shallot, large, finely minced
1 Whole garlic clove, finely minced
2 tablespoons of Fresh cilantro, finely minced
1 tablespoon of Champagne or white wine vinegar
2 Whole Serrano Chilies, seeded and minced
2 tablespoons of Limejuice
Salt to taste
1 tablespoon of Maple syrup (if tomatoes aren't sweet)

Preparation:
To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, limejuice, salt, and mix well. Add maple syrup, if needed, to balance flavor and
slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold.

To make taco, fill large stockpot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails,
careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium sauté pan, over medium heat and sauté lobster medallions until just heated through.

Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the
edge-facing bottom. Surround the taco with Yellow Tomato Salsa.

Yum!

you are killing me here. i suited david up in dive gear and pushed him in galveston bay but all he came back with was blue crabs. better book a trip soon. when is that lobster season again???
gay

LOL...poor Gay
Here's another to make you drool...I get these daily in my email. I should put them all in a recipe book...LOL

Lobster Quiche with Bacon

Ingredients:
9-inch pie crust, unbaked
4 slices bacon
1 1/2 to 2 cups lobster meat
1/4 cup scallions, sliced
1 cup Swiss cheese, shredded
3 eggs
1/2 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon pepper
dash of nutmeg

Preparation:
Preheat oven to 375 degrees.

Line a quiche or pie pan with pie crust.

Cook bacon until crisp and set aside.

Layer half of the lobster meat, scallions, and Swiss cheese in piecrust. Repeat process for remaining half.

Beat eggs and then add milk, cream, salt, pepper, and nutmeg. Pour over lobster mixture.

Crumble bacon into small pieces on top. Bake for 25 minutes until filling is set.

Hey SIS!!! You are an angel. They have had fresh lobster tails on "special" at the local grocery for $15.99 per tail. Pretty good sized ones too! I was drooling..... Now I have an excuse to go and pick some up. I only have to decide which recipe to go with. Thanks
Debbie

Lobster Thermidor

Ingredients:
2 Lobsters, boiled
1/4 lb Fresh mushrooms
2 tablespoons of butter
Salt and pepper to taste
2 oz Sherry, optional
2 tablespoons of flour
1 cup of milk or cream
1/4 cup of Cheddar cheese, diced
Paprika
2 Egg yolks
Parmesan cheese

Preparation:
Boil lobsters and remove meat. Reserve shells.

Sauté lobster meat and sliced mushrooms in butter for 5 minutes.

Add salt and pepper to taste. Add sherry and braise for 2 minutes.

Blend flour into mixture, then slowly stir in milk.

Add cheese and stir until it melts.

Sprinkle with paprika. Remove from heat and blend in egg yolks.

Fill lobster shells. Sprinkle with Parmesan cheese and a dash of paprika.

Place under broiler to brown.

Lobster And Mango Cocktail

1/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons cognac
1 tablespoon ketchup
1 tablespoon fresh lemon juice -- or to taste
Four 1 1/2-pound live lobsters
3 firm-ripe mangoes
1 cup finely diced celery
4 whole Belgian endives plus 12 leaves for garnish
3 tablespoons minced fresh chives plus 24 whole chives for
garnish

In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill the sauce, covered.

Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut
it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance.

Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon ball cutter, scoop the flesh from the mango halves. (There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced
chives, and the sauce and toss the mixture until it is combined.

Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of
the whole chives.

I sure miss those mangoes...and papayas...and pineapple...

Definitely a Beliean Lobster coookbook. I can see it now. You go girl!

Lobster Stuffed Potatoes

Ingredients:
1/2 cup of lobster meat, diced
6 potatoes, baked
1 tbsp. butter
1/2 cup sour cream
1/4 cup onion, grated
1/4 tsp. pepper
1/4 cup mushrooms, diced
1/2 cup cheddar cheese, grated

Preparation:
Preheat oven to 375°F (190°C).

Cut baked potatoes in half lengthwise and carefully scoop out the insides, reserving the skins.

In a bowl, mash the potatoes, than add butter, sour cream, onion and pepper. Beat until smooth. Fold in lobster meat and mushrooms, and place mixture back in the 12 potato skin halves.

Sprinkle with grated cheese and place on a baking sheet.

Bake 15-20 minutes, or until potatoes are heated through.

Baked Crab Stuffed Lobster

Ingredients
8 lobsters; 1-1/4 to 1-1/2 lb each
1 lb crab meat
1/2 lb butter; melted
2 cup dried bread crumbs; ground fine
2 teaspoon of Worcestershire sauce
1 pinch salt

Instructions

Split a live lobster: Spread flat. Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe). Remove stomach (under the head) and devein.
NOTE: you can add the tomalley and coral to the mixture if desired.

Remove tail meat and chop coarsely. Remove claw meat if Maine lobster is used) chop coarsely. Reserve.

Mix breadcrumbs, butter, salt, and Worcestershire sauce together. Add the tail meat, claw meat and crab, toss to mix well.

Fill the cavity of each lobster with the stuffing. Place in a foil lined baking pan, alternating head and tail to fit better.

Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake.

Bake at 325f for 50 minutes, more or less depending on size.
Serve straight from the oven.

Lobster Filled Phyllo Triangles

Ingredients:
6 Tablespoons unsalted butter
6 each scallions, finely chopped
1/3 cup white wine
2 each 1 lb. lobsters - steamed, meat removed and chopped
2 Tablespoons flour
1/3 cup heavy cream
1/8 teaspoon cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound phyllo pastry
1 pound unsalted butter

Preparation:
Melt 3 tablespoons butter and sauté scallions till limp. Add the wine and lobster meat and stir quickly over high heat to combine. Drain and reserve the liquid.

Melt remaining 3 tablespoons butter in another skillet. Add the flour and cook over very low heat for 5 minutes. Do not brown the flour. Add the reserved liquid and the cream. Stir constantly until the mixture begins to thicken. Stir the lobster meat into the mixture. Add the cayenne pepper, salt, and pepper. Cool mixture completely.

To assemble, place 1 sheet of phyllo on a flat surface, and brush with butter. Top with 2 more sheets, buttering each.
Cut the sheets in half lengthwise, and then cut each half crosswise into 6 equal parts. Spoon a heaping teaspoon of filling onto the end of each strip and form a triangle by folding the right hand corner to the opposite side. Continue
folding until the strip is used. Repeat until the entire filling is used. Place triangles on a buttered baking sheet and butter tops. Bake in a preheated 375º oven until golden brown, about 10 minutes.

Lobster Imperial

Ingredients:
6 pounds fresh lobster meat
2 each green pepper, finely diced
1/3 cup chopped canned pimiento
1 Tablespoon dry English mustard
1 Tablespoon salt
1/2 teaspoon white pepper
3 dashes cayenne pepper, to taste
4 each eggs
1 teaspoon Worcestershire sauce
1 cup mayonnaise (preferably homemade)
1 pinch paprika

Preparation:
Pick over the lobster meat with your fingers to remove any bits of shell. Set aside.

Combine the green pepper, pimiento, mustard, salt, pepper, cayenne, eggs and Worcestershire sauce with 3/4 cup of the mayonnaise.
Combine the lobster with the mayonnaise mixture,
using the hands or by tossing back and forth from one bowl to the other several times.

Divide the mixture among 9 buttered, individual gratin dishes. Mask lightly with the reserved 1/4 cup of mayonnaise and sprinkle with paprika.
Bake in preheated oven at 350*F for 15 minutes or until the mayonnaise browns. Serve hot or cold.

Guess I'm gonna have to make a trip to Joe Patti's Seafood for lobster....
This one sounds too good!
Now I'm craving lobster. :rolleyes:

If anyone ever heads to San Diego. Make the trip south of the border to Puerto Nuevo. Also known as the lobster town on the Baja Peninsula. It isn't Belize but another good lobster option if anyone is ever in that neck of the woods.

Sandshaker - It's not lobster but Billy's down near pinnacle port over near Panama City has good seafood last time I was there, but you are lucky as Pensacola has it's share too. MMMM a grilled amberjack sandwich on garlic bread!!!

I'll have to try that Robert! Fudpucker's in Ft. Walton is great too...great seafood, killer drinks and a real beach environment.

I'm not much on amberjack...it's a little strong for me. Love snapper and grouper but triggerfish is my favorite fish. It's downright buttery!

Thanks for the tip Robert!

Lobster Cantonese

Ingredients:
1 1/2 lbs. Raw Lobster tails
3 Tablespoons salad oil
2 Tablespoons fermented salted black beans, rinsed, drained,
and finely chopped
2 Cloves garlic, finely chopped
1 teaspoon minced, fresh ginger
1/4 lb. Boneless pork (shoulder), trimmed of excess fat, and
finely chopped or ground
1 Green onion (including top), thinly sliced
1 egg, lightly beaten

Extra Ingredients for Cooking Sauce:
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1 Tablespoon dry sherry
1/2-cup regular strength chicken broth
a dash of white pepper

Preparation:
Combine ingredients for Cooking Sauce, stir together and set aside.

Place a wok over high heat; when wok is hot, add oil. When oil begins to heat, add black beans, garlic, and ginger; stir once. Then add pork and stir-fry until no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test -- 3 to 4 minutes).

Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds).

And that's it! This recipe enhances other shellfish, too! Try it with crab, scallops, or shrimp.

Lobster Bisque

Ingredients:
3 bunches of Celery, diced
13 Carrots, skin off and diced
14 Onions, diced
7 large Tomatoes or 20 Roma Tomatoes, diced
6 Red Bell Peppers, diced
4 Green Peppers, diced
5 cloves of Garlic, minced
3-4 Lemons, juiced
2 heaping tbsp. Tomato Paste
20 sprigs of Thyme
15 Bay Leaves
16 Lobster Heads
6 cups of White Wine

Preparation:
In a medium size stock pot add all the ingredients (except the uncooked rice) at one time, and cover with water. Stir until everything is well blended. Once the stock comes to a boil, reduce heat and let simmer. Cook for 1 hour.

After the stock reduces by half, add the uncooked rice. Stir constantly to prevent the rice from sticking to the pot.

Remove and discard the lobster heads. With an immersion blender, food processor, or conventional blender puree all the ingredients until smooth, and then force the mixture
through a fine sieve.

Before serving heat 1/2 cup of heavy cream and whisk it into the strained soup.

Serve hot. Garnish with sautéed wild mushrooms.

Are you working in a Lobster House? Why all these wonderful recipes? Just cusious.

Darn, they are making me hungry, but I would rather let someone else make it, as I did in Belize. LOL

Hahaha!
How was your trip girl?
I have made of few of these and they are pretty good. Most cookbooks don't have a lobster recipes so I figured folks could use a few to satisfy their cravings for lobster once they get back from Belize.

Email me and tell me all about it!

Tammy