Lobster Cutlets Victoria Recipes

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LOBSTER BLTS



Lobster BLTs image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 sandwiches

Number Of Ingredients 11

4 slices thick-cut applewood smoked bacon, such as Nodine's
1/2 cup good mayonnaise, such as Hellmann's
1/4 cup ketchup, such as Heinz
1 tablespoon sweet relish
Kosher salt and freshly ground black pepper
2 ripe Hass avocados, pitted and peeled
Juice of 1 lemon
8 (1/2-inch-thick) slices good bakery white bread, lightly toasted (see Cook's Note)
4 large Bibb, Boston, or butter lettuce leaves
4 (1/4-inch-thick) ripe red tomato slices (1 large tomato)
1/2 pound cooked lobster meat, sliced (see Cook's Note)

Steps:

  • Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
  • Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
  • To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.

LOBSTER CUTLETS ~ FLAVORS OF CAPE COD



Lobster Cutlets ~ Flavors of Cape Cod image

Great meal for a Holiday get together whether its a Christmas Eve party or New Years ~ This is the time of year for it ! Posted 10/24/11 This recipe was taken from my cookbook "Flavors of Cape Cod" and posted by Mrs. J. Raymond Smith

Provided by Carol Junkins @CarolAJ

Categories     Fish

Number Of Ingredients 11

2 cup(s) cooked lobster meat (fresh or canned)
1/4 teaspoon(s) mustard
1 cup(s) very thick white sauce ( recipe follows)
1 teaspoon(s) salt
1 teaspoon(s) lemon juice
1 cup(s) breadcrumbs
1 - egg
1 tablespoon(s) water
1/4 cup(s) melted butter
HOLLANDAISE SAUCE:
- in double boiler put 2 beaten egg yolks and 1/2 cup melted butter. blend well , add lemon juice and seasoning. serve at once.

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

LOBSTER CUTLETS VICTORIA



Lobster Cutlets Victoria image

Make and share this Lobster Cutlets Victoria recipe from Food.com.

Provided by Chef Joseph Davis

Categories     Lobster

Time 1h5m

Yield 4 serving, 4 serving(s)

Number Of Ingredients 10

12 ounces fresh cooked lobsters
2 ounces sliced cooked mushrooms
1 small onion (grated)
1 ounce butter
1/2 ounce flour
7 ounces cream
2 teaspoons chopped parsley
1 ounce melted butter
2 ounces breadcrumbs
salt and pepper

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.

Nutrition Facts : Calories 407.6, Fat 28.6, SaturatedFat 17.3, Cholesterol 170.8, Sodium 468.2, Carbohydrate 17.1, Fiber 1.1, Sugar 1.9, Protein 20.9

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