Recipezaar: Lobster,Northeastern U.S. recipes

Grilled Lobster

Thu, 21 Mar 2002 14:04:52 -0500

-- posted by Mille®

Lobster in Patty Shells

Thu, 21 Mar 2002 14:07:32 -0500

An elegant meal for special occasions. I prefer Maine lobster from Boothbay Harbor but that is just me. -- posted by Aroostook

Baked Stuffed Lobster New England Style

Fri, 12 Apr 2002 11:52:29 -0400

Seafood stuffed lobster in the New England tradition. Recipe courtesy Jasper White -- posted by 1Steve

Boiled Maine Lobster

Fri, 12 Apr 2002 11:55:09 -0400

Move over Martha Stewart. simple is better. Let the natural flavor of the lobster come through and watch your guests' eyes glaze over. -- posted by Aroostook

E-Z Lobster Stuffing for Two

Tue, 16 Apr 2002 11:57:08 -0400

Makes an extra special dinner for two. -- posted by Aroostook

Anything Goes Seafood Chowder

Thu, 18 Apr 2002 10:48:24 -0400

A rich chowder that is ready to serve in 30 minutes.It is an easy recipe to double or triple. -- posted by Aroostook

Lobster Bisque

Thu, 18 Apr 2002 20:26:13 -0400

Easy to make. A delight to eat. serve with common crackers or oyster crackers. -- posted by Aroostook

Lobster Quiche

Tue, 23 Apr 2002 10:38:43 -0400

A really rich one dish meal. -- posted by Aroostook

Lobster Pie

Wed, 24 Apr 2002 09:20:55 -0400

A simple recipe but oh so tasty! -- posted by Aroostook

Baked Stuffed Lobster

Sat, 18 May 2002 14:08:49 -0400

A real treat! You can use any stuffing you like but I like this simple one the best. Also, you still need to open the claws when serving so don't forget the nutcrackers! -- posted by Aroostook

Barbecued Lobster Tails

Mon, 17 Jun 2002 22:17:36 -0400

"Helluva Yumski" doesn't come in an easier, quicker package. -- posted by Mille®

Lobster Thermostat

Sun, 30 Jun 2002 17:53:27 -0400

Or did I mean "thermometer"? Oh well, I knew it was therm-something! The heck with it - call it whatever you like, it's helluva good. -- posted by Mille®

Downeast Lobster Roll

Mon, 01 Jul 2002 18:47:10 -0400

That Maine-iac has me dreaming of my favorite summertime treat! Use any type of roll you like for this recipe. In the northeast the hotdog rolls are flat on the sides and split on the top. Hotdog rolls and fresh Kaiser rolls are what I usually grill for this sandwich. Enjoy!! -- posted by Aroostook

Schlobster Lobster

Sun, 07 Jul 2002 19:11:50 -0400

This is also good made with jumbo lump crabmeat, but "Schlobster Crab" just doesn't have the same ring to it, does it? -- posted by Mille®

Sherried Lobster

Mon, 07 Oct 2002 22:09:49 -0400

Lobster for two in a creamy sherry sauce and crumb topping. Please use real sherry, cooking sherry will ruin this recipe... -- posted by *Pixie*

Seafood Newburg

Fri, 03 Jan 2003 20:10:11 -0500

Elegant! Please feel free to tweek this recipe and use your favorite seafood or use all shrimp etc. -- posted by Aroostook

Lobster in Mushroom Wine Sauce

Tue, 20 May 2003 20:01:28 -0400

When I entered a contest for 50 lbs of lobster, they sent me this recipe. -- posted by Mysterygirl

Lazy Lobster Pasta

Tue, 20 May 2003 20:02:36 -0400

A great way to stretch a pound of lobster meat! -- posted by Aroostook

Lobster Bake on the Grill

Tue, 20 May 2003 20:03:42 -0400

The secret to this bake is... Don't PEEK!! leave the grill top closed until time is up! -- posted by Aroostook

Angelic Shrimp and Lobster

Fri, 23 May 2003 20:03:07 -0400

Really good with a glass of nice light white wine! -- posted by Kim127

Seafood Saute with Linguinne

Thu, 05 Jun 2003 20:19:27 -0400

A great seafood dish for that special dinner for two. -- posted by Mysterygirl

Lobster With a Bite Patties

Wed, 31 Mar 2004 20:00:09 -0500

I usually like lobster served as simply as possible...This recipe is an exception. -- posted by Aroostook

Steamed Maine Lobster

Mon, 19 Apr 2004 20:00:17 -0400

Summer is coming and this means lobster will be on the menu! Everyone should know how to cook them for the backyard cookout. -- posted by *Petunia*

Maine Lobster Wraps- Winner at Maine Lobster Festival

Wed, 15 Jun 2005 20:54:39 -0400

This is a wrap in a tortilla. Sounds like a great summer lunch. This is so easy. Just assemble and eat! -- posted by Oolala

Seafood Tarragon

Thu, 18 Aug 2005 18:51:57 -0400

My favorite summer dish! This "salad" is loaded with fresh flavor and crispness that I just haven't found in any other recipe I have. This recipe is pretty forgiving, so don't worry about "exact" amounts...and season to your liking! It can get salty easily, so watch out for that. ENJOY! -- posted by BasilLover

Grilled Lobster With Lime Brown Butter

Wed, 31 Aug 2005 10:55:18 -0400

Lobster is one of my favourite foods. From time to time I do have a "Lobster Attack", and will not be happy until that craving is satiated. I make no apology for that decadence; the Canadian maritimes serves up the finest lobsters worldwide. It is one of the beautiful things we have in common with Maine, USA. (along with potatoes) This recipe is by no means an original and I give full marks to Christine Cushing of the Food Network. I also thank Saturn for the alert, and the link to the Christine Cushing of the Food Network. Grilling is great option for entertaining you can boil the lobsters ahead of time and just finish for a few minutes on the grill. For a variation on the brown butter, you could use lemon instead of the lime and parsley for the coriander. -- posted by TOOLBELT DIVA

Maine Lobster Stew

Tue, 01 Nov 2005 13:56:29 -0500

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. -- posted by Molly53

New England Lobster Chowder

Tue, 01 Nov 2005 13:57:07 -0500

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving. -- posted by Molly53

Lobster Fricassee

Sat, 19 Nov 2005 04:47:15 -0500

I found this in the ADA's Easy & Elegant Entrees. This is good and a nice change for a good meal, low in sugar & fat. -- posted by Manami

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 Roll

Sun, 12 Feb 2006 19:59:43 -0500

A great treat for 2 people. I found this in the Chicago Tribune "Swap Shop". -- posted by Hey Jude

Warm Lobster Rolls

Mon, 10 Apr 2006 19:35:27 -0400

From executive chef David Raymer of Tavern on Main in Westport, Conn. I got this from Yankee Magazine. Note says: The recipe substitutes white wine and butter for the more traditional base of mayonnaise. To save preparation time, have a fish market preboil your lobsters and remove the meat from the shells. -- posted by Oolala

Seafood Salad Martini With Vodka Habanero Dressing

Mon, 04 Sep 2006 12:40:18 -0400

This was included in a Baltimore Sunpapers restaurant review several years ago, with professional-sized quantities, DH called the chef, and he kindly broke it down to more manageable proportions. All together, it is quite expensive, but a BIG hit at a "gourmet" dinner party. I found fairly inexpensive large martini glasses at Marshall's and Pier 1, heavy glass with a blue rim. A tad labor-intensive, but worth it. -- posted by NurseJaney

Lobster and Brie Enchiladas

Fri, 16 Mar 2007 17:25:42 -0400

Sinful with crusty French Bread, Spinach Salad and a nice bottle of Chardonnay! -- posted by DiB's

Lobster and Asparagus Lasagna

Sun, 18 Mar 2007 16:39:02 -0400

I've been saving this for a rainy day. I had this at a friends house, begged for the recipe and got it. I have not made it myself yet. Serve with Classic Caesar Salad and warm Garlic Bread Sticks. -- posted by DiB's

Lobster Casserole

Fri, 11 May 2007 14:57:57 -0400

I love lobster coming from R.I. This recipe is from New England Recipes. -- posted by "Food:The Way To Anyone's Heart"

New England Lobster Roll

Fri, 11 May 2007 15:19:40 -0400

This is may favorite when I go home to R.I.! Simple and oh so good! -- posted by "Food:The Way To Anyone's Heart"

How to Boil a Lobster

Sun, 13 May 2007 20:50:56 -0400

This may be helpful for those who are not familiar with how to cook a lobster. -- posted by "Food:The Way To Anyone's Heart"

Soup Nazi's Seafood Bisque

Mon, 14 May 2007 00:13:30 -0400

This recipe is from that lovable NY "Soup Nazi", Al Yeganeh. "Customer Rules: Pick the soup you want, have your money ready and move to the extreme left after ordering!" -- posted by "Food:The Way To Anyone's Heart"

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_

Venus De Milo Seafood Alfredo

Thu, 07 Jun 2007 22:44:35 -0400

For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. Here is another of their recipes. -- posted by "Food:The Way To Anyone's Heart"

Venus De Milo New England Lobster Casserole

Thu, 07 Jun 2007 22:44:36 -0400

With this recipe special care should be taken not to over salt because when wine is added to a sauce it will intensify the saltiness. Wine should only be added to a hot sauce just prior to serving. Avoid boiling a sauce after wine has been added. This recipe will also work well with scallops, crabmeat, or a combination of seafood. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. -- posted by "Food:The Way To Anyone's Heart"

Venus De Milo Baked Stuffed Lobster

Fri, 08 Jun 2007 14:42:15 -0400

For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. This is one of the recipes that makes them famous. NOTE: See my instructions on "how to broil a lobster" and prepare for stuffing in my Misc. Cookbook. -- posted by "Food:The Way To Anyone's Heart"

Venus De Milo Seafood Scampi

Fri, 08 Jun 2007 14:50:18 -0400

Lobster Chowdah (Chowder)

Tue, 19 Jun 2007 21:44:32 -0400

This is a chowder that uses left over lobster shells as a base for the stock. This only contains a small amount of the actual lobster meat...why, because you already ate it at the lobster boil! We bring home shells whenever we go to Abbott's In the Rough a wonderful restaurant on the Sound here in CT. From NewEnglandCooking.com. -- posted by Vicki in CT

Marjorie Mill's Lobster Pie

Mon, 13 Aug 2007 13:00:59 -0400

Marjorie Mill's was for several decades New England's first lady of cooking, woman's page editor of Boston's Herald-Traveler, author of many books, and radio commentator. A devoted partisan of Nantucket she lived there for many years until her death in the mid 1970's. -- posted by NewEnglandCook

New England Clambake in a Kettle

Mon, 17 Sep 2007 19:42:55 -0400

This is a great way to enjoy a clambake without all the work of digging the whole, heating the rocks and packing the food in seaweed. The amounts of the foods can be altered to your liking (listed amounts are a per person approximation). It can be done outdoors in a big kettle placed on a propane burner. Turkey fryer pans work well! Serve with lots of melted butter, crusty bread, cold beer/wine and napkins! -- posted by "Food:The Way To Anyone's Heart"

Lobster Bisque

Fri, 26 Oct 2007 20:00:35 -0400

A great Lobster Bisque, using the freshest ingredients guarantees the bisque will be the best. -- posted by Ron C

Lobster Wraps With Lemon Mayonnaise

Wed, 12 Dec 2007 02:06:47 -0500

Cooking Light, July, 2007. Don't want to lose this. It looks nice and is easy to make when you are lucky enough to have leftover lobster! -- posted by Oolala

Maine Lobster Roll

Tue, 01 Jan 2008 22:58:13 -0500

Another of my New England family recipes. If you love a lobster roll, but can never quite get the flavor right, here you are. -- posted by KandB

Spaghettini With Lobster Sauce

Wed, 23 Jan 2008 16:05:11 -0500

From Ann Dean of South Tomaston, this recipe placed third in the Maine Lobster Cook-off. Truly unique in that the lobster is cooked in a tomato sauce. Haven't tried this yet but summer's coming and my SIL will be lobstering again. -- posted by Julie B's Hive

Lobster Wraps

Wed, 23 Jan 2008 16:04:53 -0500

First prize winner at the Maine Lobster Festival in Rockland. Great for picnics, recipe courtesy of Jessica Yankura. -- posted by Julie B's Hive

Lobster Croquettes

Mon, 09 Jun 2008 02:58:41 -0400

Easy to eat, the picking is done! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking/preparation time approximate. -- posted by Molly53

Lobster Risotto With Herb-Rubbed Beef Tenderloin

Thu, 07 Aug 2008 01:10:43 -0400

My friend Judy has started testing many recipes for a party that she will be giving in a couple of months, so meanwhile, we make these great dishes and I get to try some now and then. This was a winner but a bit too labor intensive for the amount of people she plans on having. These recipes were in Coastal Living Magazie, October 2007 edition. -- posted by Manami

New England Lobster Roll

Tue, 27 Jan 2009 00:24:13 -0500

As soon as I land at Boston's Logan Airport, I rent my car and head to "Kelly's" on Revere Beach for a lobster roll (I'll have a roast beef sandwich later.) And being a lobster roll purist, no celery or lettuce for me...just lobster on my roll! Now,when I have the urge to splurge, I make them myself. After making these for friends, they've offered to buy the lobster tails, if I'll make them again...how can I say no to that offer? :) -- posted by Alan in SW Florida

Chef's Choice Shellfish Bisque

Thu, 19 Feb 2009 15:11:38 -0500

This is "chef's choice" because you can use whatever shellfish you have available or that you favor. You can use canned, frozen and thawed, or fresh. Whatever you decide, you are guaranteed to produce a quick, tasty bisque that is sure to impress. -- posted by JackieOhNo!

Boiled Lobster With Drawn Lemon-Caper Butter

Sat, 14 Mar 2009 23:56:37 -0400

Lobster Roll Sandwich

Sun, 17 May 2009 15:46:34 -0400

There are many variations and styles of making this sandwich. According to Hell Chef, this represents Northeastern United States, where the most common version of this sandwich is served cold, although you can also find a warm version in which the lobster meat is drenched in drawn butter. And if you have potato hot dog buns better yet. -- posted by WiGal

Seafood Pot Pie

Sun, 09 Aug 2009 20:55:25 -0400

Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience! -- posted by Manami

How to Boil a Lobster - Farm Style - Longmeadow Farm

Mon, 05 Oct 2009 17:23:07 -0400

Lobsters are cheap by standards -- so we make this a meal in itself anytime of the week. I use the recipe from the "Maine Lobster Council". Oh yummy, remember lobster's walk side-ways, and crabs walk straight. You will need a 4-5 gallon seafood, dutch oven, etc pot for steaming/boiling. -- posted by Andi of Longmeadow Farm