Showing posts with label lobster recipes. Show all posts
Showing posts with label lobster recipes. Show all posts

Sunday, April 23, 2023

Lobster Bruschetta

Lobster bruschetta is a wonderful appetizer with bright flavors from ripe tomatoes, fragrant basil, sharp garlic and, of course, succulent lobster. Treat your friends and family with this delicious finger food. 

Food Lust People Love: Lobster bruschetta is a wonderful appetizer with bright flavors from ripe tomatoes, fragrant basil, sharp garlic and, of course, succulent lobster. Treat your friends and family with this delicious finger food.

Years ago, when our girls were young and we lived in a house with a pool, Sunday afternoons were devoted to swimming and lounging around. Mid-afternoon, I’d head to the kitchen to toast some baguette slices and stir up bruschetta as a snack. 

Our traditional bruschetta was very much like this lobster version, sans the lobster, of course. Tomatoes, basil and garlic combined with olive oil and vinegar – sometimes dark balsamic, sometimes white – create a flavorful mouthful that is more than the sum of its parts. 

Lobster Bruschetta

I made this recipe with the meat of one lobster and since I wasn’t serving many people, I kept the lobster bits pretty chunky. If you need to stretch it to serve more, you can add more tomatoes, garlic and basil and chop the lobster a little bit smaller. It will still be quite delicious. 

Ingredients
1 cooked lobster, about 1 1/2 lbs or 700g
2 ripe Roma tomatoes, almost 9 oz or 250g whole
Leaves from one sprig fresh basil
2 cloves garlic, minced, plus more to rub on toasted baguette
1 teaspoon fine sea salt
1 tablespoon good quality olive oil
1 tablespoon white balsamic vinegar
About 20 slices baguette, toasted

Method
Rub the toasted baguette slices with garlic and set aside. 


Remove the meat from the lobster and cut it in to small chunks. 


Cut the tomatoes in half. Cut out the hard core and remove the pulp and seeds. Dice them into small cubes.


Stack the basil leaves one on top the other and roll them up. Slice them thinly, a technique chefs call chiffonade. 


In a mixing bowl, combine the tomatoes, minced garlic, basil and sea salt along with the olive oil and vinegar. 


Add in the lobster and stir again.


Or if you are passing the lobster bruschetta around and it will get eaten quickly, you can top them all just when you are ready to serve. If you top the bread too early, it can get soggy and no one wants that. 


Enjoy! 

It’s Sunday FunDay and today we are sharing recipes that would be perfect for a Spring brunch. Check out the links below. 



 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Lobster Bruschetta! 

Food Lust People Love: Lobster bruschetta is a wonderful appetizer with bright flavors from ripe tomatoes, fragrant basil, sharp garlic and, of course, succulent lobster. Treat your friends and family with this delicious finger food.

 .

Friday, January 20, 2023

Lemon Ricotta Lobster Ravioli

Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion. 
Food Lust People Love: Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion.

As I said in my original spinach and cheese ravioli post, our family loves the group project of making ravioli. The joint effort produces more ravioli much faster which helps us not feel so bad when they are eaten even more quickly. And they do disappear quickly. 

I was on my own making these lemon ricotta lobster ravioli so I decided to pare down the ingredients for the pasta dough and make just enough for about 24 ravioli, a manageable amount and still more that my husband and I could eat at one sitting. It’s always nice to have some leftovers of a nice dish and I can assure you, this is indeed a Very Nice Dish.

Lemon Ricotta Lobster Ravioli

You can serve this with your favorite sauce, but one caveat: Choose one that will complement and not overwhelm the flavors in your filling. We want that lobster to shine! I’ve included the ingredient list and instructions for my garlic browned butter wine sauce, in case you’d like to try it as well. It’s not the prettiest color but, oh, the flavor! So good. For the lobster meat, I used two lobster tails (8 1/4 oz or 230g total weight) and steamed them for about 7 minutes until internal temp reached 160°F or 71°C.

Ingredients
For the pasta dough:
1 1/2 - 1 2/3 cups or 187.5- 208g tipo 00 flour (plus extra for rolling out the pasta)
1 egg 
1 egg yolk (save white for filling)
2 teaspoons olive oil or salad oil 
1/2 teaspoon fine sea salt

For the ravioli filling:
4 oz or 112g cooked lobster meat, chopped
1 large clove garlic, minced
1/2 cup or 125g whole milk ricotta cheese
1 egg white
Zest of 1 lemon
1 sprig Italian parsley, just leaves, chopped finely, plus extra for garnish, if desired
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the garlic brown butter wine sauce (optional):
3 tablespoons butter
1 clove garlic, sliced as thinly as possible
2 tablespoons flour
1/4 cup or 60ml dry white wine
1 cup or 240ml lobster or seafood stock (from a cube is fine – I used shrimp)
1/2 teaspoon salt

Method
In large bowl, combine 3/4 cup or 94g flour, 1/4 cup or 60ml water and remaining dough ingredients. With mixer at slow speed, beat for two minutes, occasionally scraping the bowl with a rubber spatula.


Using a wooden spoon or a Danish dough whisk, stir in enough of remaining flour to make a soft dough.


Turn out onto floured surface and knead until smooth and elastic, about 10 minutes. Wrap in cling film and let stand at least 30 minutes. (After the 30 minutes, refrigerate the dough if you are making this ahead of time.)


While the dough rests, we can get on to the ravioli filling. It couldn’t be simpler. Mix all the ingredients together well in a mixing bowl. Set aside.


Once the dough has rested, cut it in four equal pieces and remove one. Wrap the rest of the dough again with the cling film.

Flour the dough ball well and use a rolling pin or a pasta roller to roll it out quite thinly to the size of your ravioli plaque. Check out my original ravioli post to see my roller in action.

Flour your ravioli plaque liberally and lay the sheet of pasta on top. Fill each hole with about a teaspoon of the filling.


Using the second quarter of the dough and, following the same instructions, roll it out to the size of your ravioli plaque.

Use a pastry brush to wet the pasta on the plaque between the spoons of filling.


Carefully, starting at one end, lay the second sheet of pasta on top of the filled one, sticking the two sheets together and pressing out the air as you go along.


Turn the ravioli plaque over and let the filled pasta drop out onto your countertop. If it sticks, just gently pry it off.


Trim the ravioli around the edges and cut them apart.


Set them aside on a plate lined with cling film that has been well floured.


Continue the process until all the ravioli are rolled out, filled and cut apart. I put another layer of cling film and flour again with each layer of ravioli.


The ravioli should be stored in the refrigerator, covered with cling film until you are ready to boil them.

I re-rolled the scraps that were cut off and just made a few noodles with them so they didn't go to waste. I cooked those a different night to add to a veggie stir-fry.


If you are making my garlic brown butter wine sauce, now’s the time. If not prepare your own sauce.

Cook the butter over a medium heat, watching it carefully and stirring occasionally until it turns a nutty caramel color. 


Add in the sliced garlic and cook stirring for about 15-20 seconds. 


Immediately whisk in the flour until it's incorporated into the butter.


Slowly pour in the wine and stock and whisk until creamy. Cook over a medium heat until the sauce reduces slightly and thickens. 


Add the salt and stir well. Keep warm until the ravioli are cooked. 

To cook the ravioli, boil water with salt and a little olive oil in a large pot, as you would for regular pasta, and lower the ravioli in gently a few at a time. Stir gently so they don’t stick to each other or the bottom of the pot. They only take a few minutes to cook. 


Remove with a slotted spoon and tap it gently on a folded paper towel to get rid of most of the water. 


Serve with the sauce of your choice or my garlic brown butter wine sauce. Spoon over the ravioli to serve.


Garnish with chopped parsley, if desired. 

Food Lust People Love: Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion.

Enjoy!

Food Lust People Love: Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion.

It’s Fish Friday Foodie time and this month we are starting the year off in style by sharing lobster recipes. Check out the links below! Many thanks to our host Camilla of Culinary Cam. 


Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.


Pin these Lemon Ricotta Ravioli!

Food Lust People Love: Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion.

 .










Friday, September 16, 2022

Baked Lobster Roll Dip

This Baked Lobster Roll Dip is a twist on the traditional sandwich, with many of the same ingredients, plus cream cheese, it’s a fabulous appetizer! Serve it with a crusty loaf or slices of baguette. Frankly, it would be a great filling for a baked potato as well. 

Food Lust People Love: This Baked Lobster Roll Dip is a twist on the traditional sandwich, with many of the same ingredients, plus cream cheese, it’s a fabulous appetizer! Serve it with a crusty loaf or slices of baguette. Frankly, it would be a great filling for a baked potato as well.

When our Fish Friday Foodies host for this month event decided on Lobster Rolls as our theme, I was excited because here on the island of Jersey, the lobsters are lovely and freshly caught but I didn’t feel like making a plain sandwich on a bread roll. 

It occurred to me that I could take the lobster roll ingredients perhaps and serve it as a dip instead, like lobster salad. A quick google search revealed that many people had already had that idea, thousands of them in fact. Many were served cold but I was most intrigued by the baked ones, which had a variety of cheese from gruyere or cheddar to Parmesan and cream cheese. 

I could just picture the bubbling dish, hot and melty from the oven! Irresistible! And so it is. 

Baked Lobster Roll Dip

This recipe is adapted from one shared by the Lobster Council of Canada. 
lobstercouncilcanada.ca/recipes/lobster-roll-dip If you are curious about Canadian lobsters, I highly recommend a visit to their site. My cooked lobster was almost 1.1 pound or 500g which yielded 8 oz or 225g of meat from the tail and claws. 

Ingredients
8 oz or 225g plain cream cheese, softened
1/2 cup or 120ml mayonnaise
1/3 cup or 80ml sour cream
8 oz or 225g cooked lobster meat
1 rib celery, finely chop
1/4 medium purple onion (about 40g), finely minced
1 green onion - just the green part
2 tablespoons or 20g drained capers
3 tablespoons or 45ml freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

To serve:
Baguette, sliced in circles, toasted or untoasted, crusty bread or crackers

Method
Preheat your oven to 400°F or 200°C. Finely chop your celery and green onion top. Finely mince the onion. 


In medium bowl, using handheld electric mixer or in the bowl of your stand mixer, beat cream cheese, mayonnaise and sour cream until smooth and blended. 


Add in the celery, capers, onion, green onion, lemon juice, mustard, cayenne pepper, Old Bay seasoning, salt and black pepper and beat again until combined. 


Chop your lobster meat into small chunks. 


Fold in the lobster into the mixture.


Spread the dip in a baking dish and give the top an extra sprinkle of cayenne, if desired.


Bake for 25 to 30 minutes, until it’s bubbling and hot! Serve with your choice of bread or crackers. 

Food Lust People Love: This Baked Lobster Roll Dip is a twist on the traditional sandwich, with many of the same ingredients, plus cream cheese, it’s a fabulous appetizer! Serve it with a crusty loaf or slices of baguette. Frankly, it would be a great filling for a baked potato as well.

Enjoy! 

It’s Fish Friday Foodie time! Many thanks to our host, Camilla of Culinary Adventures with Camilla. Check out all of Lobster Roll related recipes below!


Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Pin this Baked Lobster Roll Dip!

Food Lust People Love: This Baked Lobster Roll Dip is a twist on the traditional sandwich, with many of the same ingredients, plus cream cheese, it’s a fabulous appetizer! Serve it with a crusty loaf or slices of baguette. Frankly, it would be a great filling for a baked potato as well.

 .

Sunday, April 19, 2015

Garlicky Lobster Crab Scampi #NationalGarlicDay

Lots of garlic, butter and olive oil make this rich Garlicky Lobster Crab Scampi perfect for serving on a special occasion. Or when you just want to treat yourself. No lobster? Substitute shrimp or prawns!

Food Lust People Love: Lots of garlic, butter and olive oil make this rich Garlicky Lobster Crab Scampi perfect for serving on a special occasion. Or when you just want to treat yourself. No lobster? Substitute shrimp or prawns!


The summer I was eight years old, we moved from Trinidad to Caracas, the capital of Venezuela, a distance not far as the crow flies, the commercial flight taking only one hour and 20 minutes, but it was a dizzying transfer from a cozy oil field camp on a relatively provincial island to a quick paced city of high rise buildings and busy downtown streets where folks spoke a foreign tongue. And you had to know that language to read the signs, packaging in stores and to order safely from a menu. 

While our house was being readied for move-in, we stayed first in a high-rise hotel and then in a serviced apartment just a few blocks from an Italian restaurant called Da Pippo’s. We ate there several times a week. Funny how memories can be elusive, but I don’t really remember what I used to order. Perhaps it was something normal like pizza or spaghetti, so unremarkable that it escaped recording in my long-term brain cells, but my older sister was consistent.

She got the shrimp scampi every single time. It was loaded with garlic and butter and oil, shelled pink shrimp drowning in that nectar of delight. I don’t recall if she ever shared a shrimp, but sometimes she’d let me dip a piece of the complimentary bread in there. Heaven. 

Now you are probably asking yourself why I didn’t just order my own shrimp scampi and I wish I had a good answer for you. I do wonder that myself. But the good memories made sure that I have recreated that dish more than a few times over the intervening years. 

A little research corrected my misheld assumption that scampi was merely the Italian word for shrimp. It can also mean a dish prepared with garlic butter so occasionally, I vary the seafood, using lobster or crab alone or in combination with the shrimp. But there’s always plenty of garlic and butter and olive oil.

You might remember that last year about this time, I was celebrating National Garlic Day with my friend, Heather from girlichef, and 13 more garlic loving food bloggers. I made a slow roasted lamb shoulder with 40 cloves of garlic that just fell off the bones, it was so tender! Well, we are at it again! 

And I couldn’t think of a better recipe to share than one I created with Da Pippo's shrimp scampi in mind. Feel free to substitute shrimp for the lobster and/or the crab. And make sure you scroll down to see all the great garlicky recipes my friends have made for you today.

Ingredients for two very generous servings
1/4 cup or 60g butter
1/4 cup or 60ml olive oil
15 cloves or 60g garlic
2 tablespoons Worcestershire sauce
1/2 cup or 120ml dry white wine
1/2 - 1 teaspoon cayenne (depending on your taste)
1 tablespoon whole grain mustard
Juice of 1/2 lemon
12 1/3 oz or 350g lobster tail meat
1/2 cup or 110g fresh crabmeat
Sea salt to taste.

To serve: spinach fettuccine pasta, cooked to manufacturer’s instructions or some crusty bread, sliced, heaping your scampi on.

To garnish: Few sprigs cilantro or flat leaf parsley

Method
Melt the butter along with the olive oil in a large pan over medium heat. Mince your garlic and add it to the pan or push it through a garlic press directly into the melted butter and olive oil. Cook for a minute or two until fragrant. Be very careful not to let the garlic burn or it will turn bitter.



Whisk in the Worcestershire sauce, cayenne, whole grain mustard and white wine. Simmer for about five minutes.



Slice your lobster tail.

And add it to the sauce. Cook it just long enough for the meat to turn white, mere minutes.



Add in the crabmeat and cook until it is just warmed through.



Squeeze in the lemon juice and give everything a gentle stir.

Add salt to taste then serve over spinach pasta for extra color. Or alongside some fresh crusty bread.

Garnish with a few sprigs of cilantro or flat leaf parsley.

Food Lust People Love: Lots of garlic, butter and olive oil make this rich Garlicky Lobster Crab Scampi perfect for serving on a special occasion. Or when you just want to treat yourself. No lobster? Substitute shrimp or prawns!


Enjoy!


Welcome to National Garlic Day 2015, hosted by Heather from girlichef. April 19th is a day for garlic lovers far and wide to come together and celebrate the wonder of "the stinking rose." Whether it's the ability to ward off vampires (and bugs), its numerous health benefits, or the way it lends flavor to a dish, there are so many reasons for singing the praises of garlic.

To help you get in the mood, check out these garlicky good recipes from this year's National Garlic Day bloggers:




Thursday, November 13, 2014

Spicy Asian Noodle Salad with Lobster

With spicy dressing, juicy lumps of lobster and fragrant bean thread noodles this Spicy Asian Noodle Salad is like a vacation in your mouth.

AKA Vacation in Your Mouth
There’s just something special about lobster but you can also sub tiger prawns or shrimp.

Yes, please to Comfort Food
When someone offers to send you a copy of a cookbook called Adventures in Comfort Food: Incredible, Delicious and New Recipes from a Unique, Small-Town Restaurant, you do not turn them down. You say, “Yes, please!” After all, here we are coming into the cool season and comfort food is what it’s all about. This particular cookbook is full of recipes from chef and owner, Kerry Altiero, of the small town award-winning Maine restaurant Café Miranda, which brings comfort food up a whole bunch of notches, serving favorites like Lobster Mac and Cheese and Brussels Sprouts in Cream and dressed up hot dogs.

As Chef Altiero says in the introduction; “We offer a huge menu that mixes traditional American fare with Italian, Mexican, Middle Eastern, Thai, vegan . . . whatever strikes our fancy. Our motto is “Because We Can.” We serve wonderful, surprising, innovative food that defies expectations and wins over all kinds of eaters. This cookbook will help you do the same at home, whether you are cooking for world-weary sophisticates or picky toddlers. Your kitchen may never be the same.”

And while I am under no obligation to tell you only nice things about this book, I must admit that I have only nice things to say. Most of the recipes have just a handful of ingredients and the simple preparations let the freshness and quality of those ingredients shine through. If that appeals to you as much as it appealed to me, I am pleased to tell you that I also have one copy to give away! Make sure to scroll down to the bottom of this post and enter the drawing.

Vacation in My Mouth
How these cookbook blog tours work is that we are given a list of recipes that can be shared. I was most intrigued by the dish called Vacation in Your Mouth, from the Party Food chapter, so that’s the one I chose. I mean, really. With a title like that, how could I resist?

Years and years ago, when I was living in Brazil, a dear Burmese friend taught me how to make a fresh and refreshing salad with softened bean thread noodles, crispy fried ground pork and dried shrimp, all tossed in a lime vinaigrette with chilies and cilantro. I used to make it all the time in a great big bowl, because it was a family favorite and then, because I struggled to find the dried shrimp, it got out of rotation.

This beautiful dish from the Adventures in Comfort Food cookbook reminded me of what we had been missing, albeit it on a fancier, smaller scale. And I realized that the dried shrimp are not absolutely essential. Lobster works too! Okay, I admit we may not have it with lobster every time, but I will definitely be serving this again, perhaps with shrimp or even crab meat.

I made the recipe pretty much as written, except for substituting a spicy pepper for the poblano, which was one of the chef’s suggestions, and I couldn’t find baby romaine so I bought a local green for scooping up the salad.

Serves 2

Ingredients
For the salad:
4 oz or 113g cooked lobster meat
1 poblano pepper, seeded and minced (Or sub a spicy pepper of your choice.)
2 scallions, green and white parts, sliced on the bias
Juice of 2 limes
2 tablespoons or 30ml extra-virgin olive oil
1 tablespoon or 15ml Thai fish sauce
6 leaves basil, preferably Thai, shredded
4 sprigs cilantro
1⁄4 cup or 44g Thai bean thread or rice vermicelli noodles, soaked and chopped (I about doubled this because I couldn’t for the life of me get the bean thread noodles apart to weigh out only 44g.)

For garnishing:
Pinch kimchi flakes
1 teaspoon black sesame seeds
2 sprigs cilantro
2 thin rounds of lime
10 leaves romaine lettuce

Method
Mix together everything but the garnishes.



Spoon the mixture into martini glasses.

Make sure to include all the good limey, salty juice. Sprinkle with the kimchi flakes, black sesame seeds and cilantro.


Garnish with a lime round on the edge of each glass. Place the glasses on a plate and arrange the romaine leaves around them, attractively.



Fill leaves with mixture—crunch!

The chef’s drink suggestion: A nice Moscato with a little bit of sweet goes well with the spicy flavors. Or perhaps enjoy with a nice simple beer such as a Sebago Saddleback Ale.

Tell me that doesn't look like a Vacation in Your Mouth?! 

Enjoy!

Buy your own copy of Adventures in Comfort Food: Incredible, Delicious and New Recipes from a Unique, Small-Town Restaurant by following this link.




*This post contains affiliate links. I received a copy of the cookbook for review purposes with no other compensation.*