BOILED LOBSTERS WITH CORN AND POTATOES
Everyone's favorite way to eat lobster: boiled in the same pot as fresh corn and new potatoes -- melted butter is optional.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Fill a lobster pot or other large pot two-thirds full with water. Add potatoes, onion, garlic, and salt. Cover, and bring to a boil.
- Uncover, reduce heat to medium, and cook until potatoes begin to soften, 8 to 10 minutes. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Add corn, and cook for 3 minutes more.
- Remove potatoes, lobsters, and corn from water; discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain. Serve potatoes, lobsters, and corn with butter.
CORN, TOMATO, AND LOBSTER SALAD
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Provided by Emeril Lagasse
Categories HarperCollins Emeril Lagasse Corn Salad Summer Lobster Tomato Seafood Shellfish Dinner Lunch Tarragon Steam Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 20
Steps:
- Fill a large bowl with ice and cold water, and set it aside.
- In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
- Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
- Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
- In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
- Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
- In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.
CORN AND LOBSTER FRITTERS
There is something about the combination of sweet corn and buttery, fluffy lobster that evokes the feeling of being in New England in the summertime. These two choice ingredients stirred into a batter and fried until hot, crisp and golden brown, only further elevate the lobster and corn to star status! Remoulade is a creamy mayonnaise-based sauce invented in France. Similar to a tartar sauce, it sometimes contains pickles and fresh herbs. In this version, the addition of fresh chopped garlic and zing from freshly-squeezed lime juice make it an ideal sauce to balance out the richness of the hot crispy fritters. Basically, pair these two together and you got a side or appetizer worthy of lots of oooh and aaahs. This recipe is perfect for a starter, appetizer or side at a summer party, but take note, they will get eaten fast.
Provided by Maine Lobster No
Categories appetizer
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- For the remoulade: In a medium bowl, combine mayonnaise, lime juice, cayenne pepper, lime zest, and minced garlic and mix until smooth. Refrigerate until ready to use.
- For Fritters: In a medium bowl, whisk together flour, salt, baking powder, and paprika.
- In a separate medium bowl, beat the egg yolks, then stir in the corn and lobster. Add to the flour mixture and mix well.
- Beat the egg whites until soft peaks form; then fold into the flour mixture. The dough may appear dry at first, but keep stirring until dough comes together.
- Meanwhile, fill a large pot with about 11/2-inches oil and heat to 370F. Drop the batter by heaping tablespoons into the oil in batches if necessary and fry until golden brown, about 3 to 5 minutes per batch. Drain on paper towels and sprinkle to taste with more salt. Serve immediately with remoulade sauce.
LOBSTER BOIL
Steps:
- Bring water to a boil in a tall stockpot. Add white wine, salt, peppercorns, paprika, lemon zest, garlic powder, onion powder, cayenne pepper, and bay leaves. Stir and return to a boil.
- Lower lobsters carefully into the stockpot. Cover and cook over medium heat until lobsters are bright red and claws are easily pulled off, about 10 minutes.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 14.6 g, Cholesterol 255.2 mg, Fat 2.7 g, Fiber 2.7 g, Protein 74 g, SaturatedFat 0.5 g, Sodium 12784.8 mg, Sugar 2.4 g
LOBSTER CORN BOIL
Make and share this Lobster Corn Boil recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes until half way cooked, about 10 minutes.
- Drain and set aside.
- In large stockpot, combine white wine, water and clam juice, parsley, garlic, butter, crushed chilies, salt and pepper.
- Bring to a boil and let boil for 5 minutes.
- Add lobsters to boiling liquid and cover; cook for 6 minutes.
- Add mussels, clams, shrimp, corn halves and half-boiled potatoes.
- Bring to a boil, and cook for an additional 6 minutes.
- Take the lobster out of the pot, crack the claws and split the tail, discard the rest of the lobster.
- Add lobster claws and tail to a large bowl and spoon remaining ingredients into the bowl.
- Add the cooked wine broth.
- Serve with buttery garlic bread.
LOBSTER BOIL
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- In the bottom of a steamer pot, put 4 cups water and 2 tablespoons salt. In the top portion of the pot, place the onions, fennel, potatoes and garlic. Pour the beer over the vegetables and add the sausage and 5 of the thyme sprigs. Bring to a boil over high heat, then reduce the heat to medium-high. Cover and steam for 15 minutes.
- Then create layers, first by adding the corn, then the lobsters, followed by the clams and, finally, the remaining thyme sprigs. Cover and cook until the lobsters are bright red, the clams are open and the potatoes are cooked through, another 15 to 25 minutes.
- Drain the liquid from the pot and reserve it in a bowl. Transfer the shellfish, sausage, potatoes, vegetables and corn onto a table covered with newspaper. Enjoy with melted butter, lemon wedges, crusty bread and the reserved broth.
LOBSTER CORN DOGS WITH SPICY MUSTARD SAUCE
Categories Food Processor Mustard Appetizer Super Bowl Lobster Shrimp Corn Family Reunion Poker/Game Night Deep-Fry Party Bon Appétit Sugar Conscious Tree Nut Free Soy Free
Yield Makes 12 corn dogs
Number Of Ingredients 27
Steps:
- For sauce:
- Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
- For corn dogs:
- Using on/off turns, blend shrimp and coarse salt in processor until coarsely chopped. Add egg, cream, Worcestershire sauce, Cajun seasoning, and hot pepper sauce. Process until smooth. Mix lobster, corn, and green onions in large bowl. Add shrimp puree; fold in until blended.
- Divide mixture into 12 equal portions (scant 1/3 cup each). Using moistened hands, form each into 3x11/2-inch log and place on baking sheet, spacing apart. Insert ice-pop stick into 1 end of each log, pushing through almost to other end. Cover and chill at least 4 hours and up to 6 hours.
- Beer batter:
- Whisk first 4 ingredients in medium bowl. Whisk in beer.
- Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Dip 1 corn dog into batter; turn to coat corn dog plus 1/2 inch of stick. Let float in hot oil. Repeat with 3 more corn dogs. Fry until golden brown and crisp and centers are cooked through, occasionally grasping sticks with tongs to turn carefully, 4 to 5 minutes. Transfer to paper towels to drain. Repeat in 2 more batches with remaining corn dogs and batter. Serve hot with sauce for dipping.
- Available in the spice section of most supermarkets.
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