This lobster sauce goes great with pasta! This is a light lobster sauce mixture that you can pour over pasta and enjoy anytime in under 15 minutes! You can also enjoy it as a lobster soup. Really, it’s easy! Serves 4 Lobster Sauce Ingredients Lobster Meat, (cooked) 1 LB Mushrooms, quartered 2 cups Onions, diced 1/2 cup […]
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6 1/2 ounces fresh or frozen lobster meat 1 can condensed cream of asparagus soup 1 can condensed cream of mushroom soup 1 cup light cream few grains cayenne pepper 2 tablespoons sherry 2 tablespoons minced chives Parmesan cheese croutons Blend together soups, cream, lobster and cayenne and bring to a simmering point. When mixture […]
Here is a summer time favorite: Shrimp and Steak Kabobs prepared on the grill! Some people who are not grill savvy often do not know how to cook steak, nor do they know how to cook shrimp on the grill. 1/2 lb. fresh shrimp, peeled 1 lb. Beef Sirloin Steak, cut into 1 inch pieces 2 […]
Here is a step-by-step recipe for how to grill lobsters on the backyard grill. Grilled Lobster Ingredients 2 live lobsters, 1 1/2 lb. or 2 lb. each 1/4 cup butter 2 tbsp. Lemon juice 1 tbsp. finely shredded lemon peel 2 tsp. chopped tarragon 2 tsp. chopped chives 3/4 cup fresh bread crumbs Step 1. Kill […]
4 (6-7-oz.) lobster tails 2 tbsp. butter, melted 2 tsp. lime juice 1 tbsp. olive oil 1/4 tsp. paprika 1. Rinse lobster tails: pat dry with paper towels. Use kitchen sheers to cut through hard top shell of lobster tail, cutting through meat, but not through the lower shell. Spread meat open in shell. Preheat […]
This lobster bisque recipe takes a little work, but it sure is tasty when it is made from scratch. Be sure not to eat the Maine ingredient– fresh shucked lobster meat. Here’s how to make lobster bisque: Meat from 2 medium Maine lobsters. Dice meat and reserve. Crush shells. Add to them the tough […]
Have you thought of Mom yet? Mother’s Day is the second Sunday in May. Will you take Mom to another over crowded Sunday brunch? Will you give her a pot of spring tulips?Will you pick up a box of those fancy drug store chocolates? Not sure what to get Mom well then we have the […]
Ingredients 2 Lobsters (2 pounds each) 5 tablespoons olive oil 2 cloves garlic, mixed 1/4 teaspoon oregano 1/4 teaspoon basil 1/4 teaspoon parsley 8 tablespoons butter 1 cup bread crumbs Instructions: 1. Slice the lobster and remove the intestinal tract. Lightly bruch with olive oil. 2. Saute the garlic and herbs for 5 minutes in […]
Allow one small or 1 1/2 large live lobster per person. Put the lobster on its back and make a deep, sharp cut through the entire length of the body and tail with a heavy sharp-pointed knife or lobster shears. Spread open and remove the black like and the stomach. Crack the claw shells with […]
Long a well kept secret of New England fisherman, the black mussel continues to gain popularity. Here are some tips on how to buy mussels, plus a classic recipe for fresh steamed mussels. Mussels today are usually cultivated–they are much cleaner than wild mussels, and their “beards” are much smaller. Farm-raised mussels do not require purging […]
What color is the lobster’s blood?
Lobster’s blood is colorless and when exposed to oxygen it tuns a tint of blue. The blue hue is due to iron the lobster’s body used to transport oxygen. Human’s red colored blood is due to iron being the oxygen carrier. When lobsters are cooked the blood turns to a white, opaque color and has a gel like consistency. It is safe to eat.