Recipezaar: Lobster,Appetizers recipes

Red Lobster Ultimate Fondue

Sat, 11 Aug 2001 08:13:19 -0400

This is a copycat recipe that is really good kids! Double or triple if you like. -- posted by DiB's

Lobster Tostadas

Wed, 09 Jan 2002 12:53:48 -0500

To me, the perfect romantic appetizer: rich luscious lobster with the kick of jalapeno. Found in a "healthy" cookbook, The 99% Fat-Free Cookbook. -- posted by Lennie

Seafood Salad

Tue, 22 Oct 2002 22:16:43 -0400

I enjoy seafood salad, but could not get it to taste as well as some I'd been served, until I found this recipe. My favorite way to eat this is in avocado halves. -- posted by Dawn

Deviled Lobster

Tue, 17 Dec 2002 20:06:06 -0500

-- posted by Rob

Creamy Seafood Dip

Sun, 22 Dec 2002 20:09:34 -0500

This is lovely as a dip with toast points, even better over toasted English Muffins and Poached Eggs for an elegant New Year's Day Brunch! -- posted by DiB's

Grilled Rock Lobster

Sun, 09 Mar 2003 19:59:57 -0500

-- posted by Gingerbear

Lobster Quesadillas

Sun, 16 Mar 2003 20:04:41 -0500

From Chef Allen's in Adventura, FL. -- posted by ratherbeswimmin'

Lobster Puffs

Thu, 24 Apr 2003 20:04:14 -0400

Mini appetizer puffs stuffed with a tasty chilled lobster mixture. This makes a nice addition to a buffet table as well... Pref time includes chilling. -- posted by *Pixie*

Seafood sausage

Thu, 24 Apr 2003 20:04:29 -0400

This is another recipe from Inn Chef -- posted by NovaLee

Lobster Pot

Wed, 07 May 2003 20:01:44 -0400

A round loaf hot appetizer filled with a creamy lobster dip. -- posted by *Pixie*

Lobster Fried in Rice Noodles

Wed, 07 May 2003 20:09:26 -0400

Lacy, golden-brown fried noodles surrounding a nugget of sweet lobster meat... makes a beautiful appetizer! You can also substitute jumbo shrimp if the lobster is too pricey or unavailable. It's a bit tricky getting the hang of the wrapping and frying, but if it falls apart too much in the fryer, just serve the cooked lobster chunks atop a nest of fried noodles. You'll get the hang of it eventually! Source: Chef Brian Patterson -- posted by Tracy K

Poor Man's Lobster

Mon, 19 May 2003 20:06:55 -0400

This recipe was told to me by the captain of the boat when halibut fishing. It is a very quick, simple, and tasty way to eat halibut! -- posted by Sheila36

Lobster Cakes

Thu, 22 May 2003 20:05:22 -0400

From The Alpenhof Lodge, Teton Village, WY. They taste much better than they look. -- posted by ratherbeswimmin'

Vineyard Lobster Dip

Mon, 07 Jul 2003 20:06:50 -0400

Got recipe from Coastal Living - B Smith. -- posted by seahorse73

Lobster Rolls

Tue, 28 Oct 2003 20:01:33 -0500

This is perfect for a summertime BBQ. You can really work with this easy recipe and even use crabmeat instead. Also, a healthy and yummy recipe too. I did not include a cook time into this recipe for live Lobsters. -- posted by Gingerbear

Warm Lobster Dip

Tue, 30 Dec 2003 19:59:47 -0500

Serve with crackers or what ever you like. -- posted by Baker*Chick

Lobster Dip

Fri, 13 Feb 2004 19:59:35 -0500

-- posted by spacholl

Lobster Cheesecake

Tue, 15 Jun 2004 19:59:18 -0400

Very Rich, Very Pricy, Very Good I have no idea where this originaly came from. I found it in my Dad's recipe collection. Hand written, but not in his hand. -- posted by Poll_of_the_Purple_Ilk

Lobster Dip #5

Wed, 16 Jun 2004 19:58:57 -0400

I usually like my lobster plain with drawn butter but if you happen to have any left over.....=) -- posted by Aroostook

Tangerine Lobster Tails

Sat, 12 Feb 2005 19:59:50 -0500

A Weber recipe. -- posted by mermaidmagic

Lobster Stuffed Mushrooms

Fri, 18 Mar 2005 07:28:28 -0500

Great appetizer, quite easy to fix. -- posted by Island Dude

Lobster Pizza

Fri, 22 Jul 2005 12:57:01 -0400

I got this idea to re-create "Red Lobsters "Lobster Pizza" because it was SO GOOD.... so I went to Red Lobster site to see if they offered the recipe and sure enough, there it was, so I went to the store and bought everything I needed and went home and made it... uhmm good! Great lunch or snack. or appetizer if a couple friends come over. Enjoy! Great with beer. -- posted by therockmiester

Lobster and Asparagus With Lemon Butter Sauce

Wed, 05 Oct 2005 21:34:15 -0400

Lobster with asparagus and lemon, how luscious can you get!Serves four as a main dish and 6-8 as an appetizer. -- posted by Fairy Nuff

Seafood Newburg

Sat, 29 Oct 2005 10:40:28 -0400

My Mom, Grandma, & family used to go to a buffet on Sunday afternoons. This is one of my favorite dishes from the buffet. -- posted by Terri Crooks

Lobster Scallion Shooters

Wed, 09 Nov 2005 17:45:59 -0500

My family loves these. They are worth the trouble. -- posted by southern chef in louisiana

Exotic Lobster Appetizer

Thu, 01 Dec 2005 10:28:25 -0500

These are pretty and they really look exotic!Can be served with cocktail rye or cocktail pumpernickel and can be made a few hours in advance. Found this on Mealsforyou.com and have just made a few changes. Great for the coming holidays. -- posted by Manami

H L's Pure Maine Lobster Stew

Fri, 02 Dec 2005 09:26:19 -0500

Yes this the purest form of the dish and yes, it is called stew by us. The term bisque is relatively new and no self respecting Mainer would call it anything but lobstah stew! :) I love this as it is so pure allowing the lobster to shine without complications such as sherry and/or spices. Those are good as well and have their place, but not for this stew. You will need a 1 1/4 - 1 1/2 pound Maine lobster. I say this here as I have a feeling that the Zaar computer may have a problem understanding this. This is quick and easy to make and I do mine in a deep skillet. This is not meant to pack a punch or be zipped up. It is meant to allow one to revel in the smooth rich lobster flavor. Done this way, it is an old time classic! -- posted by Miss Elizabeth

Lobster and Cous Cous Sushi

Tue, 02 May 2006 10:37:37 -0400

This was an original idea I had of using cous cous rather than rice for a sushi. I thought it tasted great but don't be put off by the photo, my sushi rolling skills are quite poor (there might be other terms I'd use in less polite company!). -- posted by Peter J

Lobster Vol Au Vent With Orange Cognac Sauce

Thu, 11 May 2006 10:33:41 -0400

Creamy lobster filled pastries which can be served in either appetizer or dinner size -- posted by Epicurious

Lobster Fondue Red Lobster Copycat

Tue, 30 May 2006 21:49:58 -0400

I am not a huge fan of Velveeta cheese, but I do love it in this dish. It is very rich so a little goes a long way and it is best if served warm. I usually substitute the lobster meat for lump crab meat. -- posted by startnover

Lobster and Crab Cakes With Wild Blueberries

Tue, 03 Oct 2006 15:35:43 -0400

I have not made this yet, I will update the introduction after I prepare it. Source: Chef Stefan Mueller prepared this for the Atlantic Seafood Festival in Moncton NB in 2003. The chef has cooked for Queen Elizabeth II and President Bush Sr so these must be good! -- posted by Elly in Canada

Jack Fry's Lobster Crab Cakes With Creamy Dijon Sauce

Thu, 26 Oct 2006 16:16:58 -0400

Another Jack Fry's special!! Crab and lobster together.....pan FRIED in butter!! What can be better? -- posted by SkinnyMinnie

Lobster Nachos

Wed, 10 Jan 2007 15:06:29 -0500

From Chef Leo of Curly's Pub (Lambeau Field, Green Bay WI) -- posted by Vino Girl

Linda's Lobster Rangoon

Wed, 17 Jan 2007 15:09:50 -0500

I made these for an Asian themed party at my house, and they were delish! Crispy and full of flavor, these are sure to be a treat at your next social event! -- posted by Linda's Busy Kitchen

Delectable Crayfish (Lobster)

Tue, 06 Mar 2007 17:35:04 -0500

DH and I had this at restaurant in Canberra nearly 30 years ago, the chef cooked it at the table in front of us, so we have duplicated it many times. It is a special occassion dish or one we have when we want to spoil ourselves (as long as crayfish is in season). The serving size of 2 is for an entree over rice or for 1 over rice and steamed vegetables as a main. I have not included time if you need to get the crayfish meat out of the tail (usually 5 to 10 minutes). -- posted by I'mPat

Warm Maine Lobster Dip

Fri, 09 Mar 2007 18:08:55 -0500

This is a traditionl Maine dip. It is served warm with crackers or whatever you like. This is something you can make in the morning and refrigerate it till you are ready to serve it. Very good. -- posted by Mimi in Maine

New England Lobster Spread

Mon, 04 Jun 2007 21:04:27 -0400

For World Tour - USA-New England If you ever have any leftover lobster - this sounds like a great way to use it! Recipe source: Bon Appetit (July 1985) -- posted by ellie_

Fresh Lobster Spring Rolls With Lime-Ginger Vinaigrette

Wed, 17 Oct 2007 02:10:29 -0400

Another recipe from Hawthorne House restaurant in SF. I will use shrimp with these since i cant bring myself to cook a live lobster lol -- posted by MarraMamba

Kenny's Brain Spread

Sun, 21 Oct 2007 00:24:33 -0400

This is a GREAT appetizer for your next Halloween Party! If you don't have a brain mold, you can substitute by lining a med. size round bowl with saran wrap and making your mold. Once the mold is set, you can take the round end of a knife or a pencil eraser and create your crevices and creases to make your brain, as in the picture I have posted. Takes a little more time, but works well. When done designing your brain, peel off the saran wrap, and plate to serve along with your crackers, chips etc. -- posted by Linda's Busy Kitchen

Tarragon & Mustard Lobster Bouchees

Sun, 21 Oct 2007 00:58:01 -0400

One of my sister's friends brought this over for a dinner party. I couldn't get enough of these delicious appetizers. I made sure I obtained the recipe before she left. -- posted by Leilani

Mini Brioche Lobster Rolls

Fri, 14 Dec 2007 18:11:08 -0500

These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty. Cooked shrimp or lump crab is a fine alternative to lobster. Recipe from "Best Holiday Hors d'Oeuvres Best Recipes of 2007" from F&W Magazine, Grace Parisi, December 2007. This is another make ahead recipe, even though it doesn't take too long to prepare. -- posted by Manami

Lobster and Caviar Salad With Green Peppercorn Dressing

Mon, 18 Feb 2008 23:51:44 -0500

From Citysuper, a gourmet grocery store in Hong Kong. I have modified it slightly for better measurements. Very simple steps. -- posted by Fiona F.

Lobster-Toasted Garlic Quesadillas With Brie Cheese

Mon, 03 Mar 2008 19:20:40 -0500

Awesome Bobby Flay recipe. -- posted by Chef Rangel

Shrimp Cocktail

Fri, 14 Mar 2008 21:04:56 -0400

A very attractive way to serve seafood cocktails is to freeze cubes of seasoned tomato juice until the outside has formed, then pour out all the remaining liquid, and refreeze. At serving time, place the hollow ice cups in center of the cocktail glass and fill the cup with cocktail sauce. Place shrimp or other seafood around the ice cup. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Thai Marinated Lobster With Avocado and Hearts of Palm

Mon, 07 Jul 2008 14:12:55 -0400

I am posting this by request for another reader who was looking for this recipe. Preparation time is a guess as I have never made the recipe. -- posted by Irmgard

Warm Lobster Dip (Or Crabmeat, or Sea Legs, or Baby Shrimp)

Mon, 16 Feb 2009 01:13:42 -0500

This is a pretty tasty recipe for warm lobster dip. Again, as in title, you could substitute with crabmeat, sea legs, or tiny baby shrimp if you like. I happen to mostly use my "leftover" lobster tail or claw meat when I make this. I have a great 1 qt. chafing server with a tea light beneath it that I usually prepare this in. Serve with pita chips, crackers, baguette slices, or vegetables. You can make this thicker or thinner depending on the amount of half & half and sour cream you use - prepare as you like. -- posted by BlondieItaliana

Lobster Salad Cocktail

Sat, 14 Mar 2009 13:00:26 -0400

courtesy The Neelys -- posted by frozenmargarita

Balmain Bugs (Shrimp) With Mango Sauce

Tue, 05 May 2009 16:57:28 -0400

A delicious-sounding recipe from the Land Down Under. The recipe calls for Balmain bugs, which the Zaar database won't accept, so I've put very large shrimp in their place (a fine substitute). -- posted by evelyn/athens

Mango-Mint Lobster Rolls

Tue, 23 Jun 2009 02:16:47 -0400

Sunset, JUNE 2001 -- posted by dicentra

Hot Lobster Canapes

Wed, 04 Nov 2009 10:49:26 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier. -- posted by CJAY

White House Coquille of Seafood Neptune

Mon, 30 Nov 2009 02:02:07 -0500

This is a recipe from "A Treasury of White House Cooking", by former White House chef, Francois Rysavy. This appetizer was served by the Nixons at a formal dinner held on April 29th, 1969 to honour Duke Ellington. This would be a great first course to a '60's theme dinner party. -- posted by Chef Regina V. Smith

Lobster Tails With Avocado Sauce

Wed, 20 Jan 2010 15:48:16 -0500

If you can't find sambal oelek in you local grocery story, you can easily make it from one of the recipes posted here: Recipe #47589, or Recipe #389093. The avocado sauce will keep for about 2 hours in the fridge with plsdtic wrap pressed over its surface. -- posted by Katanashrp