Lobster Cutlets Flavors Of Cape Cod Recipes

LOBSTER CAPE COD STYLE WITH ASSORTED DIPS

Steps:

• Add 12 cups of water to a large stockpot. Add salt and bring to a boil.
• To make lemon tarragon drawn butter, melt the butter in a heavy saucepan over medium-low heat. When butter is fully melted, remove from heat and transfer to a glass measuring cup, or something similar. Let stand for 3 minutes. The butter should settle into 3 layers: a frothy top, a clear yellow middle, and a milky bottom. Begin by skimming or spooning the froth off the top. Then carefully and slowly pour out the clear middle layer into a bowl while retaining all of the white milky sediment in the cup. Discard the froth and white milky solids. If necessary, repeat the skimming process on the remaining butter in the cup.
• In a small pot over medium-low heat, add clear butter, tarragon, lemon zest, and 2 tablespoons of lemon juice. Let simmer for 15 minutes. Strain off solids and transfer butter to a serving bowl.
• Puree all the ginger mango puree ingredients in a blender or food processor until smooth.
• To make aioli, add the garlic, egg yolk, lemon juice, salt, and pepper to a blender or food processor and puree until smooth. If you do not have a blender or food processor, whisk the ingredients together in a bowl. Slowly drizzle in oil with the motor running and puree until aioli thickens (should take 2 to 3 minutes). Cover and refrigerate. If you are using a whisk, keep beating while very gradually adding the oil until the aioli is thick¿this will take several minutes.
• To make soy-wasabi sauce, put the wasabi in a bowl and add 2 tablespoons of the soy sauce.
• Using the back of a spoon, blend until wasabi is dissolved. Add the remaining soy sauce.
• Bring a large pot of salted water to a boil. Drop the live lobsters headfirst into the pot, cover tightly, and say 10 Hail Marys. Boil for 8 to 10 minutes per pound (12 minutes should be perfect for 1 1/4-pound lobsters). The lobsters will be a deep red color when done. To double-check doneness, pull off 1 of the walking legs. If it comes away easily, it is done.
• Serve with dips.
• Recommended beverage: White Burgundy

LOBSTER CUTLETS ~ FLAVORS OF CAPE COD

Steps:

• Cut lobster into small cubes. Blend lobster, mustard, white sauce, salt, and lemon juice. Cool. Shape into cutlets, dip in crumbs and beaten egg dilluted with water. Dip in crumbs again. Place in buttered baking dish, drizzle with melted butter, and bake 15-20 minutes in a 375 degree oven.
• Basic White sauce: Melt 2 Tbl. butter in small saucepan on low heat, as it melts stir in 3 Tlbsp. ( usually its 2 Tlbsp.)of flour and whisk, grandually add 1 cup of milk while stirring constantly til it thickens. Sprinkle with salt and pepper.
• Now see you don't have to go to a fancy smancy restaurant to have this meal!!! haha

SEAFOOD THERMIDOR FLAVORS OF CAPE COD

Steps:

• 1. Mix flour, cream of shrimp soup, onion and milk Fold in shrimp and scallops and put in a 1 quart casserole. Spread shredded cheese over shrimp and scallop mixture. Toss bread crumbs and melted butter and sprinkle over cheese.
• 2. Bake in oven, 350 degrees for 30 minutes. Serve over rice or toast points.

LOBSTER CUTLETS VICTORIA

Steps:

• remove cooked lobster and cut into small pieces.
• make a white sauce from cream, butter and flour.
• DO NOT BOIL.
• add lobster.
• add mushrooms, onions, and parsley.
• place in large plate to cool.
• cut into cutlets, coat in breadcrumbs, then FRY until brown.