Lobster Princess Balls

 

Ingredients

 1 freshly cooked lobster, unshelled

1 large potato, boiled and riced

grated onion

1 egg, well beaten

Anchovy Butter

salt and pepper to taste

Deep fat for frying

watercress

Process

1. Put meat of lobster through a food chopper and place in a bowl.

2. Add 1 cup freshly boiled and riced potato, 1 teaspoon grated onion, the egg, 1 Tablespoon Anchovy butter and pepper and salt to taste. 

3. Roll into 1 inch balls and chill. 

4. When ready to serve, fry balls in deep fat until brown. 

5. Drain

6. Stick into each ball a leaf of crisp green watercress

7. Serve as hot as possible.

Deviled Lobster

 

 "Mince a lobster. Boil 1 pint of cream or milk and add 1/4 pound of butter, 1 teaspoon mustard, 1/4 teaspoon cayenne, and 1/2 Tablespoon salt. When it boils stir in the yolks of 2 eggs and the lobster and mix together. When cooked, replace in shells and cover with fine bread crumbs and bits of butter. Brown in boiler. "

Lobster A L'Americana

 

Ingredients

 3 Tomatoes

3 cloves garlic

2 Tablespoons oil

1 Tablespoon tomato paste

Lobster

Process

"Put all ingredients but lobster in pot and reduce a little. Shake 1 Tablespoon flour into it and add 1 cup cold water mixed with white wine.  Season with salt and red pepper. Add 1 dried red pepper (remove before eating) , 1/2 teaspoon fennel seed, a piece of fennel leaf and saffron and 1 teaspoon sweet vermouth. Strain tomatoes into pot. Add uncooked lobster in shell, cut up. shake pot. Cook 25 minutes after it comes to a boil. Add a little burnt clcohol. Mix well and often."

Left over Lobster

 

 "Add 1/4 pound mushrooms or shrimps to the meat of 1 lobster. Melt butter in frying pan and slice mushrooms into it. Add parsley and cook 5 minutes. Take out mushrooms and add a little flour to make a sauce with some bouillon. Add lobster meat and mushrooms, salt, pepper, and saffron. Mix and cook a minute. Add 1 Tablespoon bourbon (browned) . Take off fire and put in baking dish. Add grated cheese and put in oven until cheese melts. "

 

And then as if my nemesis, "she" writes " (can also add mushrooms)". 

 

More? How much? Cooked or raw? 

 

<cringes>

 

I have always despised mushrooms but am learning their addition to flavor and a certain gravy texture, but I can not handle the texture of their meat. I digress as I have no mushroom recommendation.

Lobster Pavillon

This recipe is on a printed note card that must have come straight from the source, the Pavillon Restaurant in Connecticut. However, there was another Pavillon in NYC that is now permanently closed.

Ingredients
2 live lobsters, 1.5 to1.75 pounds
1/2 cup olive oil
1 teaspoon salt
pinch of cayenne pepper
Mirepois Bordelaise - a base composed of 1 small carrot and 1 onion finely chopped, lightly browned in butter with a little thyme a bay leaf and 1 spring of parsley - chopped.
3 tablespoons sweet butter
1 cup brandy or cognac
2 shallots, chopped
1 glass white wine
1/2 cup tomato sauce
2 tomatoes, peeled and chopped
1/2 cup fish stock
1 small clove garlic, crushed
1/2 teaspoon finely chopped cheveril
1/2 teaspoon tarragon
1 glass port wine
1/2 cup heavy cream 
cooked rice

Process

1. Kill lobsters by cutting in half, down the middle from the top. 
2. Prepare the Mirepoix
3. Cut lobster claws and tails into four pieces, reserving the greenish-grey liver (tomalley). 
4. Season the lobster with salt and cayenne and saute in very hot oil for 5 minutes. 
5. Add the Mirepoix. 
6. Add 1 Tablespoon butter, shallots, and white wine, and mix well.  
7. Ignite the brandy and pour it in. 
8. Add the tomato sauce, the fresh tomatoes and fish stock. 
9. Cover tightly and cook 20 to 25 minutes. 
10. Remove the lobster from the shell. 
11. Strain the sauce through a large strainer. 
12. Blend the tomalley with 1 Tablespoon butter, garlic, chervil, and tarragon. 
13. Mix into the sauce to thicken. 
14. Do not allow to boil. 
15. Finish the sauce with port wine and cream. 
16. Correct the seasoning with additional salt and cayenne to taste. 
17. Pour the sauce over the lobster and serve very hot with rice.

Lobster Newburg

Lobster Newburg is what goes inside the Lobster Crepes from Chef Jef.

Ingredients
2 ounces butter
1 Tablespoon minced garlic
3 Tablespoons lobster boullion
3 cups Heavy Cream
1/4 cup roux

Process

1. Melt the butter in a medium sauce pan. 
2. Add the minced garlic and sweat until the garlic is almost translucent. 
3. Add the lobster base and combine with a whisk. 
4. Add the heavy cream and bring to a simmer. 
5. Add the roux and cook until thickened. 
6. Remove from heat and use or store in a container. 

Ginger Lobster Sauce

This sauce is from Chef Jef, who uses this for his amazing brunch entree Lobster Crepes.

Ingredients
4 Tablespoons butter
3 Tablespoons pickled ginger, minced ( you can substitute with freshly grated ginger)
1 Tablespoons minced garlic
1 portion lobster meat, minced
1 Tablespoons lobster boullion
1 teaspoon Parsley, minced
2 cups water
2 Tablespoons roux

Process
1. In a small pan melt the butter.
2. Add ginger and garlic, and sweat until the garlic is almost translucent.
3. Add the lobster base and combine with a whisk.
4. Add the minced lobster and parsley.
5. Add the water and bring to a boil.
6. Add the roux and continue to cook for two minutes. (note this will not thicken it up only enrich the base).

Serve over lobster crepes.

HiHo and lobster

On a boat in the Gulf of Maine :D Always a lady. I love and miss you Mom!

Maine Lobster Dinner

I highly recommend lobster for dinner right now. Icelandic banks have bankrolled the Canadian lobster processors so lobster prices are at an all time low. Last night family visited from Wisconsin and they were floored that the 6 lobsters they bought cost the price that one would back in Wisconsin. I never eat lobster but it is a regular meal in the house, particularly when there are house guests. Lobster is a New England tradition. For the longest time, lobster was so plentiful that it was a food for poor people. Colonial indentured servants staged an uprising in Bar Harbor requesting that one meal a day be something other than lobster. It's an easy meal to prepare - the bigger challenge is getting through the carapace to all the meat. Boil, steam or even grill its a great crowd pleaser. Steam until bright red and you can smell them. Serve with drawn butter and lemon wedges. Accompany with corn or potatos and a green salad. Enjoy a colonial tradition!