Cooking & Baking
Related: About this forumWhat to do with lobster...
So ever since I posted about trying to copycat the Kraft chicken dinner, I have been food-obsessed. Once I looked at the varieties of Better Than Bouillon, and decided to order a few varieties, I have been looking at recipes constantly. One of the varieties I ordered was lobster stock, something I probably would never have used, but now I have ordered it and will find a use for it! LOL!
So coincidentally, I was at the grocery store last night and found cooked lobsters on sale and picked up a two-pack. I want to make something with them, rather than just dip in the butter, so I have been looking at recipes for bisque, chowder, pasta, and risotto.
At this point, I am leaning toward this recipe, but I am open to suggestions... I would probably use the lobster stock instead of chicken, or maybe half of each.
http://www.food.com/recipe/risotto-con-laragosta-lobster-risotto-369615
OffWithTheirHeads
(10,337 posts)Lisa0825
(14,487 posts)Warpy
(111,261 posts)instead of getting a sack of them on your doorstep from a lobsterman who owes you a favor, try lobster Newburg: http://www.epicurious.com/recipes/food/views/Lobster-Newburg-11057
Lisa0825
(14,487 posts)Kroger just happened to have them cooked and frozen on sale. Not being fresh, there are still a lot of good recipes that I think are worthwhile.
I have never tried Newburg... hmmm... I will consider that. Thanks for the suggestion!
Melissa G
(10,170 posts)So yummy back then. Have not had it in years being Texan and all.
When I was 17, I cooked in Cajun restaurant in San Antonio that did an excellent version. Good memories.
edit to say that Lobster Newberg was over rice, not toast.
Lisa0825
(14,487 posts)to be honest, one of the reasons I am not leaning toward it is that I have never made a sauce with egg yolks before so I am not sure what to expect or if I will screw it up!
Melissa G
(10,170 posts)Think of it as finicky flour.
I have not made it from scratch in years since that restaurant. I think that version had some cajun pizaazz.To 'die for' good.
This recipe looks interesting:
http://www.premiersystems.com/recipes/seafood/lobster-newburg-recipe.html
If I was going to make it, I'd keep looking around for one with a cajun twist.
Rhiannon12866
(205,354 posts)That was my father's favorite meal, used to have it on his birthday (which was today *sigh*). We all got to pick whatever we wanted for a birthday dinner. I didn't like it when I was a kid because it contained sherry. My mother also made it with mushrooms. I agree that it's better over rice than toast, I used to feel it ruined the toast.
Lisa0825
(14,487 posts)My daddy always picked lasagna for his birthday meal, and I always think of both my parents when I make it.
Stinky The Clown
(67,799 posts)Wow. Just wow.
I'll post recipe later.
Lisa0825
(14,487 posts)I saved some recipes from food.com but I always like to have recipes that I know someone has tried and approved!
Plus, until about a year ago, I had never made risotto, and now I LOVE making it!
Stinky The Clown
(67,799 posts)This is a recipe we'll never do again, like nearly everything else we make. Consider it more a concept than a recipe.
We had six lobster tails. I steamed all six. I used the following mix for the steaming liquid.
Seafood stock made from water and a stock base. This could be where you use your Better than Bullion Lobster base. I also used the juice from a half lemon and maybe a half cup (or less?) sherry.
Once the lobster was done, remove the tails and let them cool. Then remove the meat and cut each tail in half down the main vein, removing any obvious smegma. Cut each half into three or four good sized chunks. Reserve the liquid for the risotto.
Meanwhile, in the risotto pot, saute a small diced onion, 4 or 5 cloves of garlic, the rice. Add the reserved stock, slowly, as for any other risotto. Use another half cup of sherry, and make more seafood stock if needed.
In the last ten minutes or so of cooking, add some chopped fresh (or dried) tarragon. Enough to notice but not overwhelm. Same with some dried mustard, but maybe even a lighter touch than with the tarragon.
At the end, add about a quarter cup of half and half and a pat or two of butter to finish. Stir in the lobster meat until warmed and serve immediately.
A dry prosecco went very well with it. Cava or champagne would do the same.
Lisa0825
(14,487 posts)That is kinda how I cook too... usually not with a specific recipe, but "general directions."
My Better Than Bouillon order came in today, but I have already cooked for the week, so I may wait until Sunday to cook again. I have pretty much decided to start with the risotto, and then I may pick up another couple lobsters to make soup or Newberg with. It is something I do not usually buy but Kroger has been having it on sale pretty often lately, so I am taking the opportunity to try new things!
Thanks again for taking the time to type it all out for me
Lisa0825
(14,487 posts)I sort of borrowed from your recipe and the recipe I linked above. I used white wine instead of sherry and added some parmigiana reggiano at the end.
This is really, really yummy! I only made enough for 2 dinners, so I would have a good amount of lobster per serving.
In other news, Kroger is still having the cooked frozen lobster on sale, so I bought another package. I might try Newberg next.
Stinky The Clown
(67,799 posts)Part of the reason for your success is that you've done risotto before, clearly understood the concept of it, and were able to adjust the seasonings to suit your sensibilities . . . . . . and your pantry's contents.
Lisa0825
(14,487 posts)spices with which I am not familiar, egg yolk based sauces, etc. I really want to try making Lobster Newburg next, but I am not so confident about that!
Recently I bought fennel for the first time to make a potato recipe that called for layering sliced fennel bulb and sliced potatoes. I started slicing it, got a whiff of strong licorice scent (and I HATE licorice!!!), and threw it away! LOL!
pinto
(106,886 posts)fresh seaweed, lobster, fresh seaweed. Tarp over all. Weigh down tight with rocks. Steam.
If done on the beach, tarp and bury the whole thing. Steam.
Just kidding - that's a fresh lobster bake. One of my favorite memories of summers in Maine.
With cooked lobsters I'd just steam a bit to get hot and serve with butter & black pepper. Or make some sauce based dish like mentioned above.
Lisa0825
(14,487 posts)pengillian101
(2,351 posts)Lobster Bisque Recipe
* 1/2 pound lump lobster meat, cooked
* 1 (14.5 oz) can chicken broth
* 2 tbsp celery, chopped
* 1/4 cup fresh mushrooms, chopped
* 2 tbsp carrot, chopped
* 2 tbsp onion, chopped
* 1/2 cup dry white wine
* 1 1/2 cups half-and-half
* 3 tbsp butter
* 1/8 tsp cayenne pepper
* 1/8 tsp salt
Directions
1. In a large saucepan, over medium-low heat, melt the butter, then add in the celery, mushrooms, carrot and onion. Cook and stirring often until tender, around 10 minutes. Add in the chicken broth; season with salt and cayenne pepper. Allow mixture to come to a boil, then reduce heat and simmer for 10 minutes.
2. Pour the vegetable and broth mixture into a blender, then add 1/4 cup of the cooked lobster meat. Blend, covered, until smooth. Then return the mixture to the saucepan, and mix in the white wine, half-and-half, and the left over lobster meat. Cook over a low heat, stirring often until the mixture thickens, for around 30 minutes. Serve.
Quick and tasty
PS - I never have white wine on hand, so I just substitute chicken broth.
(Make sure to save out some lobster chunks to float on top of the bisque at the end).
Parsley is a great and pretty garnish.