Discover the Versatility of Lobster Meat in Various Dishes
Lobster meat is a true delicacy, known for its exquisite taste and tender texture. But did you know that it can be used in a variety of dishes beyond the classic lobster roll? From soups and salads to pasta and even tacos, the possibilities are endless when it comes to incorporating lobster meat into your cooking repertoire. In this section, we will explore some creative Lobster Treats, where to find high-quality lobster meat, and provide tips for properly preparing and storing it.
Enjoy These 6 Lobster Treats From the Wagonwheel
Ingredients:
For the Grit Cakes:
1 cup stone-ground grits
4 cups water
1 cup sharp cheddar cheese, shredded
2 tablespoons unsalted butter
Salt and black pepper to taste
For the Warm Butter Lobster:
1 pound lobster meat, cooked and chopped into bite-sized pieces
4 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Juice of 1/2 lemon
For the Remoulade Sauce:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 cloves garlic, minced
1 tablespoon capers, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh lemon juice
1 teaspoon hot sauce (adjust to taste)
Salt and black pepper to taste
Instructions:
For the Grit Cakes:
In a medium-sized saucepan, bring the water to a boil. Gradually whisk in the grits while stirring to prevent lumps.
Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally, until the grits are tender and have absorbed most of the liquid.
Remove the saucepan from heat and stir in the cheddar cheese and unsalted butter until they are fully melted and the grits are creamy.
Season the grits with salt and black pepper to taste.
Transfer the grits to a shallow dish and let them cool for about 30 minutes. Then, cover and refrigerate until they firm up (at least 2 hours or overnight).
Once the grits have set, use a biscuit cutter to cut them into individual cakes. Heat a skillet over medium-high heat and cook the grit cakes until they're golden brown on each side, about 3-4 minutes per side.
For the Warm Butter Lobster:
In a skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
Stir in the chopped lobster meat and cook for an additional 2-3 minutes until the lobster is heated through.
Add the chopped parsley, lemon juice, salt, and black pepper. Stir well and keep warm.
For the Remoulade Sauce:
In a bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, minced garlic, capers, fresh parsley, fresh chives, lemon juice, and hot sauce.
Season the sauce with salt and black pepper to taste. Adjust the hot sauce to your preferred level of spiciness.
To Serve:
Place a grit cake on each plate.
Top the grit cakes with a generous serving of the warm butter lobster.
Drizzle the remoulade sauce over the lobster.
Garnish with additional chopped parsley or chives, if desired.
Serve your Southern Grit Cake with Warm Butter Lobster and Remoulade Sauce immediately and enjoy this delicious Southern-inspired dish!
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Ingredients:
For the Lobster Salad:
1 1/2 pounds cooked lobster meat (approximately 4 lobster tails)
1/2 cup mayonnaise
1-2 tablespoons fresh lemon juice (adjust to taste)
2 celery stalks, finely chopped
1-2 tablespoons fresh chives, finely chopped (optional)
Salt and freshly ground black pepper to taste
For Assembling:
4 New England-style hot dog buns (top-split and lightly toasted)
4-5 tablespoons unsalted butter, melted
Lettuce leaves (e.g., Boston or Bibb lettuce) for lining the buns
Additional chives for garnish (optional)
Lemon wedges for serving (optional)
Instructions:
Prepare the Lobster Meat:
Start by boiling or steaming the lobster tails until the shells turn bright red and the meat is opaque. This should take about 8-10 minutes for 4-ounce tails.
Let the lobster tails cool. Once cool, remove the meat from the shells and chop it into bite-sized pieces.
Make the Lobster Salad:
In a bowl, combine the chopped lobster meat, mayonnaise, lemon juice, chopped celery, and chives (if using).
Gently fold the ingredients together until the lobster meat is evenly coated with the mayo mixture.
Season the salad with salt and freshly ground black pepper to taste. Adjust the lemon juice and seasoning according to your preference.
Toast the Buns:
Brush the inside of each New England-style hot dog bun with melted butter.
In a skillet over medium heat, toast the buns until they are golden brown on the inside. This step adds a delicious buttery flavor and helps prevent the buns from getting soggy.
Assemble the Lobster Rolls:
Line each toasted bun with lettuce leaves, which provide a crisp base for the lobster salad.
Generously spoon the lobster salad into each bun, filling them with the delicious lobster mixture.
Garnish and Serve:
If desired, garnish each lobster roll with additional chives for a pop of color and flavor.
Serve your Maine Lobster Rolls with lemon wedges on the side for squeezing over the rolls.
Enjoy your homemade Maine Lobster Rolls! They're best served fresh and can be accompanied by coleslaw, potato salad, or potato chips for a classic New England seafood meal.
Ingredients:
2 lobsters (1 1/2 to 2 pounds each)
4 tablespoons unsalted butter
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup brandy or cognac
4 cups fish or seafood stock
1 cup dry white wine
2 sprigs fresh thyme
2 bay leaves
1 cup heavy cream
Salt and white pepper to taste
Fresh chives or parsley for garnish
Instructions:
Prepare the Lobsters:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 8-10 minutes, or until they turn bright red.
Remove the lobsters from the boiling water and let them cool.
Once they are cool enough to handle, crack the lobster shells and remove the meat. Set the meat aside.
Save the lobster shells and any juices that collect while you work.
Make Lobster Stock:
In a large pot, melt 2 tablespoons of butter over medium-high heat.
Add the lobster shells and any collected juices, along with the chopped onion, carrot, celery, and garlic. Sauté for about 10 minutes until the vegetables are softened and the shells become aromatic.
Stir in the tomato paste and cook for another 2-3 minutes.
Pour in the brandy or cognac and let it simmer for a couple of minutes, allowing the alcohol to cook off.
Add the fish or seafood stock, white wine, thyme sprigs, and bay leaves. Bring to a boil, then reduce the heat and simmer for about 30 minutes.
Strain the stock through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all the liquid. Discard the solids.
Prepare the Bisque:
In the same pot, melt the remaining 2 tablespoons of butter over medium heat.
Add the lobster meat and sauté briefly until it's heated through.
Pour in the strained lobster stock and bring the mixture to a gentle simmer.
Use an immersion blender to puree the mixture until smooth. Alternatively, you can use a regular blender, but be sure to let the mixture cool slightly before blending and do it in batches.
Return the bisque to the pot over low heat.
Finish the Bisque:
Stir in the heavy cream and gently simmer the bisque for an additional 10-15 minutes until it thickens slightly.
Season the bisque with salt and white pepper to taste.
Serve:
Ladle the lobster bisque into bowls.
Garnish with fresh chives or parsley.
Serve hot and enjoy your homemade Lobster Bisque!
This luxurious soup is perfect for special occasions or when you want to treat yourself to a taste of gourmet dining at home.
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Ingredients:
8 ounces elbow macaroni or your favorite pasta
2 lobsters (1 1/2 to 2 pounds each)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
1/4 cup breadcrumbs (optional, for topping)
Chopped fresh parsley for garnish
Instructions:
Prepare the Lobsters:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 8-10 minutes, or until they turn bright red.
Remove the lobsters from the boiling water and let them cool.
Once they are cool enough to handle, crack the lobster shells and remove the meat. Cut the lobster meat into bite-sized pieces and set it aside.
Cook the Pasta:
Cook the elbow macaroni or pasta according to the package instructions until it's al dente.
Drain the pasta and set it aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat.
Stir in the flour to create a roux, and cook for 1-2 minutes until it's lightly golden.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
Continue to cook and whisk until the mixture thickens, about 5-7 minutes.
Add the Cheese:
Reduce the heat to low and gradually add the shredded cheddar, Gruyère, and grated Parmesan cheeses to the sauce, stirring until the cheese is melted and the sauce is smooth.
Season the cheese sauce with cayenne pepper, salt, and black pepper to taste.
Combine Lobster, Pasta, and Cheese Sauce:
Stir the cooked lobster meat and pasta into the cheese sauce, ensuring everything is well coated.
Bake (Optional):
Preheat your oven to 350°F (175°C).
Transfer the lobster mac and cheese mixture to a greased baking dish.
If desired, sprinkle breadcrumbs over the top for a crispy crust.
Bake for about 20-25 minutes or until the top is golden brown and the mixture is bubbly.
Serve:
Garnish your Lobster Mac and Cheese with chopped fresh parsley.
Serve hot and enjoy this creamy, cheesy, and luxurious dish!
Lobster Mac and Cheese is perfect for special occasions or when you're craving comfort food with an elegant twist. It's a crowd-pleaser that combines the best of both worlds – lobster and macaroni and cheese.
Ingredients:
For the Lobster Filling:
2 lobsters (1 1/2 to 2 pounds each)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon chili powder
Juice of 1 lime
Salt and black pepper to taste
Fresh cilantro leaves for garnish
For the Slaw:
2 cups thinly sliced cabbage (green or red)
1/2 red onion, thinly sliced
1 jalapeño pepper, seeds removed and finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 tablespoons mayonnaise
Salt and black pepper to taste
For Assembling:
8 small corn tortillas, warmed
Sliced avocado
Lime wedges for serving
Instructions:
For the Lobster Filling:
Prepare the Lobsters:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 8-10 minutes, or until they turn bright red.
Remove the lobsters from the boiling water and let them cool.
Once they are cool enough to handle, crack the lobster shells and remove the meat. Cut the lobster meat into bite-sized pieces and set it aside.
Sauté the Lobster:
In a skillet, melt the butter over medium-high heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the chili powder and cook for another minute.
Add the lobster meat to the skillet, drizzle with lime juice, and season with salt and black pepper.
Sauté the lobster for 2-3 minutes until it's heated through and coated with the garlic and chili mixture.
Remove from heat and set aside.
For the Slaw:
Prepare the Slaw:
In a mixing bowl, combine the thinly sliced cabbage, red onion, chopped jalapeño, and fresh cilantro.
Make the Slaw Dressing:
In a separate small bowl, whisk together the lime juice and mayonnaise.
Season the dressing with salt and black pepper to taste.
Toss and Chill:
Pour the dressing over the cabbage mixture and toss everything together until well combined.
Refrigerate the slaw for at least 30 minutes to allow the flavors to meld.
To Assemble the Lobster Tacos:
Warm the corn tortillas in a dry skillet or microwave until they are pliable.
Place a generous spoonful of the prepared slaw onto each tortilla.
Top the slaw with the sautéed lobster meat.
Garnish the lobster tacos with sliced avocado and fresh cilantro leaves.
Serve the tacos with lime wedges on the side for squeezing over the top.
Enjoy your homemade Lobster Tacos! They're a refreshing and flavorful seafood twist on traditional tacos, perfect for a special meal or any time you crave the delicious combination of lobster and Mexican-inspired ingredients.
A great cocktail to serve with Lobster Tacos is a Margarita. The bright, zesty flavors of a Margarita complement the seafood and the Mexican-inspired elements of the tacos perfectly. Here's a classic Margarita recipe:
Ingredients:
2 oz Tequila
1 oz Triple Sec or Cointreau
1 oz freshly squeezed lime juice
1/2 oz simple syrup (adjust to taste)
Ice
Lime wedges for garnish
Salt (optional, for rimming the glass)
Instructions:
Rim the Glass (Optional): If you like, you can rim the glass with salt. To do this, rub a lime wedge around the rim of the glass to moisten it, then dip the rim in a shallow dish of salt.
Mix the Cocktail:
Fill a cocktail shaker with ice.
Add the tequila, Triple Sec or Cointreau, freshly squeezed lime juice, and simple syrup.
Shake vigorously for about 15 seconds until well chilled.
Strain and Serve:
Strain the Margarita mixture into a chilled rocks glass filled with ice.
Garnish:
Garnish with a lime wedge.
Enjoy: Sip and savor your Margarita alongside your Lobster Tacos for a refreshing and balanced pairing.
Feel free to adjust the sweetness level by adding more or less simple syrup to suit your taste. You can also make variations of Margaritas, such as adding fruit puree (like mango or strawberry) for a fruity twist. Cheers to a fantastic seafood meal with the perfect cocktail accompaniment!
Ingredients:
For the Lobster Salad:
2 lobsters (1 1/2 to 2 pounds each)
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 celery stalk, finely chopped
2 tablespoons fresh chives, chopped
Salt and black pepper to taste
Butter lettuce leaves for serving
For the Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
Instructions:
For Cooking and Preparing the Lobsters:
Prepare an Ice Bath: Fill a large bowl with ice and water. Set it aside.
Cook the Lobsters:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 8-10 minutes, or until they turn bright red.
Remove the lobsters from the boiling water using tongs and immediately place them in the prepared ice bath to stop the cooking process.
Remove Lobster Meat:
Once the lobsters are cool enough to handle, crack the shells and remove the lobster meat. Cut the lobster meat into bite-sized pieces and set it aside.
For the Lobster Salad:
Prepare the Dressing:
In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper. Set the dressing aside.
Make the Salad:
In a large bowl, combine the cooked lobster meat, mayonnaise, fresh lemon juice, chopped celery, and chopped chives.
Drizzle the dressing over the lobster mixture and gently toss everything together until well coated.
Season the salad with additional salt and black pepper to taste.
To Serve:
Plate with Lettuce:
Arrange butter lettuce leaves on serving plates.
Add Lobster Salad:
Spoon the lobster salad onto the lettuce leaves.
Garnish:
Garnish with additional chives or a lemon wedge if desired.
Serve: Serve your Lobster Salad as an appetizer or a light and elegant main course. It's perfect for a special occasion or any time you want to enjoy the exquisite taste of lobster.
Enjoy your homemade Lobster Salad!
Now that you have these irresistible recipes, it's time to bring a taste of Maine into your kitchen. Whether you're enjoying a classic lobster roll, sipping on elegant bisque, or indulging in lobster mac and cheese, these recipes are sure to impress your family and friends. Bon appétit!
Learn More About THE EVOLUTION OF MAINE LOBSTER ROLLS Here
