The holidays are stressful enough. Do you really need to add complex meal recipes to your growing to-do list? These three lobster dishes are a perfect way to incorporate a gourmet tasting meal without a dozen trips to the store and a kitchen left in a disaster zone.
Lobster Bisque is a perfect starter to your holiday meal. It can be enjoyed straight out of the pot or as a dip, paired with a warm bread.
- 1 ½ cups lobster stock
- 3 cups cooked lobster meat, shredded
- 3 tablespoons minced onion
- 3 tablespoons tomato paste
- 4 cups half-and-half
- 3 tablespoons minced celery
- 1 cup cream
- ½ teaspoon seafood seasoning
- ½ teaspoon dried thyme
- 1 teaspoon paprika
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon celery salt
- ¼ teaspoon ground black pepper
Melt butter in a large pot over medium heat. Stir flour, celery salt, sea salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, making sure that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer. Stir the mixture constantly, until the soup begins to thicken. This should take about 15 minutes.
Stir in the shredded lobster, tomato paste, onion and celery. Season the soup with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat up the onion and celery. This should take about 10 minutes. Add cream to the soup and stir. Cook for about 5 mins, until soup is hot. Ready to serve!
Recipe 2: Lobster Salad
Lobster salad with corn, avocado and tomato is a nice, light appetizer between all the heavy meals that you encounter during the holidays. You can cook the lobster yourself or buy the fresh meat already shredded.
- 2 1/4-1/2 pound lobsters
- 3 ears of sweet corn with kernels removed from cob
- 1 avocado, cut into ½ inch pieces
- 1 tomato, cut into ½ inch pieces
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons white wine vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
In a large pot place 2 inches of salted water. Set a steaming rack on top of the pot and steam your lobsters for 12-14 minutes. You can also boil them for 10-12 minutes until bright red. Remove the lobsters from the pot and immediately put them into a large bowl full of ice water to stop the cooking process. Remove the meat and cut into 1/2-to-3/4-inch pieces.
Place the lobster in a mixing bowl with the diced avocado and tomatoes. Take the stripped kernels and sauté them with about 1/2 tablespoon of butter and a little salt and pepper for about 5 minutes. Add to the lobster mixture.
In a small bowl, whisk together the Dijon mustard, lemon juice and white wine vinegar. Slowly whisk in the olive oil and season with salt and pepper. Drizzle the vinaigrette over the lobster mixture until it coats everything. Ready to serve! Lobster salad can be served right away or chilled for later use.
Recipe 3: Lobster Mornay Sauce
This lobster sauce recipe can be put over rice or a pasta of your choice. A seafood lover’s dream and an easy, quick way to impress your guests.
- 1/4 cup butter
- 1 cup sliced fresh mushrooms
- 1 pound lobster meat, diced
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ teaspoon pepper
- ½ cup freshly grated Parmesan cheese
Melt butter in a medium saucepan over medium heat. Slowly cook and stir the mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
Reduce heat to low. Place flour in pan. Cook and stir for 2 minutes, then stir in the chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
Stir the mushrooms, lobster and Parmesan cheese into the sauce mixture and continue cooking for 5 minutes. Your sauce is now ready to serve!