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...