Warm Lobster And Crab Cocktail Recipes

CREAMED HOT LOBSTER SANDWICH OR LOBSTER POUTINE

Steps:

• Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
• Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
• Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.

LOBSTER COCKTAIL

Steps:

• Dice the lobster meat.
• In a mixing bowl blend catsup, sherry, horseradish, cayenne, lemon juice, chives and capers.
• Add lobster meat.
• Place lettuce leaves in 6 champagne glasses top with mixture and garnish with lobster claw and serve.

LOBSTER COCKTAIL

Steps:

• Preheat the oven to 500 degrees F. Have a large ice water bath standing by.
• In a shallow saucepan, add the white wine, butter and 2 cups water, along with a pinch of salt. Turn the heat on to medium-high. Once the liquid comes to a low simmer, add the lobsters and cook for about 8 minutes. Carefully remove the lobsters from the water and immediately plunge into the ice water bath; let sit until cool to the touch. Remove the lobster meat from the claws and tails and roughly chop. Keep chilled until ready to use.
• In a large mixing bowl, add the mayonnaise, sugar, celery, lemon juice, tarragon, salt and pepper, and stir to thoroughly combine. Add the chopped lobster meat and stir to combine.
• Place the brioche pieces on a sheet tray and put in the oven to toast, tossing every minute or so to toast evenly, about 5 minutes total.
• Evenly divide the bread pieces in the bottom of stemless cocktail glasses. Top with the lobster salad, tarragon and micro cilantro.

WARM LOBSTER DIP (OR CRABMEAT, OR SEA LEGS, OR BABY SHRIMP)

Steps:

• Preheat oven to 350 degrees.
• Chop onion & garlic and put in microwave safe bowl with the olive oil. Microwave 1 minute then remove and add to a large bowl with all the remaining ingredients.
• Stir to combine well & add to oven safe baking dish sprayed lightly with cooking spray for easy clean-up (I use Pam Olive Oil Spray).
• Bake 30 minute covered with foil. Remove foil & bake another 10-15 minute until bubbly.
• Serve immediately.

SEAFOOD DIP

Steps:

• Gather the ingredients.
• Place the milk, lemon juice, onion, salt, paprika, and a dash of curry powder in a blender or food processor vase. Process on low for a few seconds.
• Add half of the cream cheese and process on low speed until smooth. Add the remaining cream cheese one piece at a time, processing on high until all is well combined.
• Use a rubber spatula to scrape the sides of the blender or food processor. Process again and add the seafood. Pulse as desired, depending on how smooth or chunky you want the dip.
• Transfer the dip to a serving bowl. Serve with crackers, bread, or veggies.

WARM LOBSTER AND CRAB COCKTAIL

Steps:

• Remove the claws and tails from the lobsters. The bodies may be used for stock. Boil the claws for 4 minutes and the tails for 3 minutes, until they are just barely cooked with some translucency left in the middle. Remove the claws and tails from the shell, cut the tails into 3 even medallions. Put the 6 medallions and 2 claws in a small saucepan with the buerre blanc Warm the butter in a small saucepan and fold in the crabmeat and chives. Season with salt and pepper.
• Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center. Top with a claw.
• Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab.
• Reduce the shallots and white wine until almost dry in small saucepan. Add cream and reduce by half. Whisk in butter. Hold warm;
• In a medium saucepan bring the lobster stock to a boil. Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted. Then add the ice cubes with the blender running. Blend until smooth. Pass through a chinois and season with salt and pepper. Finish cooling in ice bath.
• Juice the oranges and pass through a chinois. In a small saucepot, reduce to a syrupy consistency. Hold at room temperature