Lobster recipes by Seafood Plus Info

If you are a lover of lobster or any other type of lobster recipe then this is your place to visit often. Seafood Plus proudly brings to you these wonderful recipes which include lobster as an ingredient.

5 cups of water
1 1/2 cups white wine
1/3 cup olive oil
2 Tbsp, minced parsley
1 minced garlic clove
salt and pepper
2 cups full of chopped onion
2 bay leaves
6 whole cloves
3 lbs. of snapper, whiting and ells
2 lobster tails
very brown toast

Optional:
huge green salad
bottle of Vin Blanche

Into your soup kettle, put 5 cups of water, 1 1/2 cups white wine, 1/3 cup olive oil, 2 Tbsp, minced parsley and 1 minced garlic clove, salt and pepper. Simmer for 10 minutes. In a double thickness of cheese cloth, put about 2 cups full of chopped onion, 2 bay leaves and 6 whole cloves.

Cut into serving pieces about 3 lbs. of snapper, whiting and ells; add 2 lobster tails also cut into chunks. Place fish into the cheese clothe and tie very firmly, but do not crowd. Suspend this into the court bouillon by securing the ends of the cheese cloth to the side of the handle. Cover and simmer very, very gently for 45 minutes. Use your largest soup dishes. Into each put a thick slice of very brown toast, top it with pieces of fish and lobster and generously ladle the bouillon over all. A huge green salad and a bottle of Vin Blanche complete supper.

frozen or fresh lobster tails
1/2 cup minced water chestnuts and bamboo shoots
salt
pepper
garlic powder
5 Tbsp. butter or oil
2 lbs, cleaned, raw shrimp
1 1/2 cups chicken broth
1 egg
2 1/2 Tbsp. cornstarch
1/4 cup water
3 or 4 chopped scallions
1 can bean sprouts
hot rice
Soy Sauce

We just can’t claim shrimp as our very own, for they are international favorites, citizens of the world. Surely this recipe should prove something.

You may use the frozen or fresh lobster tails. Boil 2 of them and put the cooled meat thru the food chopper. Add 1/2 cup each of minced water chestnuts and bamboo shoots, along with salt, pepper and a fleck of garlic powder. Simmer this mixture for 5 minutes in 5 Tbsp. butter or oil. Add 2 lbs, of cleaned, raw shrimp with 1 1/2 cups of chicken broth and simmer for 10 minutes. Beat 1 egg; add a little of the juice of the pan, then stir into the shrimp and cook for 3 minutes. Smooth 2 1/2 Tbsp. cornstarch with 1/4 cup water and stir it into the shrimp. Cook until thickened. Add 3 or 4 chopped scallions and 1 can well drained bean sprouts; cook only until well heated. Serve with lots of hot rice and have the Soy Sauce handy.

live lobster
salt
clove of garlic
4 Tbsp. butter or cooking oil
1 1/2 cups of chicken broth
2 lbs. of shelled, deveined, raw shrimp
egg
3 Tbsp, minced chives or scallions
rice

Plunge a live Florida lobster into salted, boiling water and cook it for 15 minutes. The frozen lobster tails are also good for this dish. Cool, remove meat and put thru the food chopper. In a skillet, saute’ 1 chopped clove of garlic in 4 Tbsp. butter or cooking oil for 3 or 4 minutes. Discard the garlic; add the lobster meat and 1 1/2 cups of chicken broth. Add 2 lbs. of shelled, devilled, raw shrimp. Cover skillet and simmer for 10 minutes. Beat an egg. Stir into it a little cold water. Stir this into the shrimp mixture and cook for 3 minutes. Add 3 Tbsp, minced chives or scallions and serve immediately with lots of hot, fluffy rice on the side.