Lobster Con Queso Recipes

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LOBSTER BISQUE



Lobster Bisque image

My grandmother would make lobster bisque all the time, so it's always been a comforting recipe to me. If you don't care to cook live lobsters, they can usually cook it where you buy them. Just be sure to tell them to keep the shells; they are key to this delicious soup! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 2 quarts.

Number Of Ingredients 14

2 live lobsters (about 1 pound each)
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 tablespoons butter
2 tablespoons tomato paste
2 garlic cloves, minced
3/4 cup white wine or sherry
1 carton (32 ounces) seafood stock
2/3 cup uncooked long grain rice
2 cups heavy whipping cream
1 teaspoon minced fresh thyme
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
Minced fresh parsley, optional

Steps:

  • In a Dutch oven, add 2 inches of water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional black pepper and parsley.

Nutrition Facts : Calories 373 calories, Fat 26g fat (17g saturated fat), Cholesterol 127mg cholesterol, Sodium 942mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

LOBSTER 'N' ARTICHOKE QUESADILLAS



Lobster 'n' Artichoke Quesadillas image

"Lobster, artichokes, cheese and spices - my favorite things," writes Allene Bary-Cooper. "Put them together in a quesadilla and it is fantastic fare." The cook from Whichita Falls, Texas likes to serve these quesadillas with fresh avocados seasoned with fresh lemon juice and lemon pepper.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 18 servings.

Number Of Ingredients 8

1/2 cup grated Parmesan cheese
1/2 cup fat-free mayonnaise
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
4-1/2 teaspoons chopped roasted sweet red pepper
1 garlic clove, minced
6 flour tortillas (10 inches)
1 cup cooked lobster meat or canned flaked lobster meat
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a small bowl, combine the Parmesan cheese, mayonnaise, artichokes, red pepper and garlic. Spread over 3 tortillas. Top with lobster, mozzarella cheese and remaining tortillas; press down lightly. , In a greased cast-iron skillet or griddle, cook quesadillas over medium heat until cheese is melted, about 2 minutes on each side. Cut each into 6 wedges.

Nutrition Facts : Calories 113 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 390mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

LOBSTER QUESADILLAS



Lobster Quesadillas image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 10 quesadillas

Number Of Ingredients 10

2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 tablespoons Sriracha (Thai hot sauce, available at most markets)
1 lime, juiced
2 tablespoons canola or olive oil

Steps:

  • Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
  • Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
  • In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.

LOBSTER CON QUESO



Lobster Con Queso image

Make and share this Lobster Con Queso recipe from Food.com.

Provided by debbies dishes

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lobster tails
2 tablespoons brandy
2 shallots, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon lemon juice
1/4 cup white wine
2 (16 ounce) jars monterey jack queso dip (tostitos)
1 (16 ounce) jar chunky salsa (Tostitos)
1 cup Baby Spinach
1/2 cup water chestnut, chopped
1 (8 ounce) can crab, drained (optional)

Steps:

  • Steam Lobster in old bay water 5 to 7 minutes. Remove, cool. Remove meat from shells. Slice and set aside.
  • Saute lobster Shells, shallots and garlic in olive oil and butter.
  • Deglaze with white wine. Remove shells.
  • Add spinach and water chestnuts.
  • Pour in Queso and Salsa.
  • Add lemon juice, salt and pepper to taste.
  • Fold in crab.
  • Simmer for 5 minutes.
  • Garnish with lobster meat. Serve warm.
  • Serve with corn chips and baked pita bread triangles.

Nutrition Facts : Calories 145.1, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 711.3, Carbohydrate 13.8, Fiber 2.5, Sugar 4.4, Protein 2.6

SHRIMP CON QUESO DIP



Shrimp Con Queso Dip image

Make and share this Shrimp Con Queso Dip recipe from Food.com.

Provided by Little Bee

Categories     Cheese

Time 30m

Yield 11 cups, 12 serving(s)

Number Of Ingredients 11

1 (32 ounce) package Velveeta cheese
1 (8 ounce) package cream cheese
1 (10 3/4 ounce) can cream of shrimp soup, undiluted
2 (10 ounce) cans tomatoes and green chilies (I like Rotel)
2 tablespoons dried onion flakes
1/2 teaspoon garlic powder
2 tablespoons cumin
1 teaspoon basil
1/2 teaspoon hot pepper sauce (or more to taste)
2 tablespoons Worcestershire sauce
1 lb frozen tiny baby shrimp, thawed (about 2 cups)

Steps:

  • Combine all ingredients except shrimp in top of large double boiler. Heat, stirring frequently, until cheese is melted and mixture is well blended. Add shrimp to cheese mixture. Pour into chafing dish. Serve with large corn chips. Makes approximately 11 cups.
  • Dip may be frozen for up to 6 weeks.

FIREBIRD'S LOBSTER SPINACH QUESO DIP



FIREBIRD'S LOBSTER SPINACH QUESO DIP image

Categories     Cheese     Shellfish     Appetizer

Number Of Ingredients 9

1/4 CUP CANOLA OIL
1/4 CUP GARLIC/SHALLOT MIX
3/4 POUND CREAM CHEESE
1/2 BAG SPINACH
1 TABLESPOON SHRIMP BASE
1 CAN TOMATO SOUP
1 1/2 CUP HEAVY CREAM
2 CUPS PEPPER JACK CHEESE
1/2 POUND LOBSTER

Steps:

  • CHOP SPINACH AND LOBSTER. SAUTE IN CANOLA OIL GARLIC/SHALLOT MIX UNTIL SOFT. ADD CREAM CHEESE, TOMATO SAUCE, CREAM AND JACK CHEESE AND SHRIMP BASE. MELT CHEESE AND WHISK TOGETHER UNTIL BLENDED. ADD LOBSTER AND SPINACH. SIMMER ABOUT 15 MINUTES UNTIL HEATED THROUGH.

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