Easy Lobster Recipes
How to Make Lobster Newburg
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Lobster Recipes
Who doesn't like lobster? If you need to lnow how to cook lobster, check out this website. Cooking Live Lobster
Lobster Newburg (1963 cookbook)
Lush
eating! Make it your specialty. Make it for an anniversary party buffet, or New
Year's Eve, and you will never be forgotten. Perfect to celebrate Silver Anniversaries.
1/3
cup butter or margarine
2 tablespoons all purpose flour
2 cups light cream
or half and half
4 slightly beaten egg yolks
2 5oz cans or 2 cups
of lobster cubed
1/4 cup cooking sherry
2 teaspoons of lemon juice
1/4
teaspoon of salt
6 pattie shells or toast
Melt butter in a chafing dish or skillet; blend in flour, gradually stir in cream. Cook slowly, stirring constantly, till sauce thickens. Stir small amount of sauce into the egg yolks; return to hot mixture and cook, stirring constantly, 1 minute.
Add cubed lobster, cooking sherry, lemon juice, and salt; heat through, stirring constantly - don't boil! Serve in crisp pattie shells or over toast point. Sprinkle with paprika. Makes 6 servings.
Creamed Lobster on Toast ( 1963 recipe)
2
cups canned lobster
1 cup canned peas (small can)
1 small onion finely chopped
3
tablespoons butter
3 tablespoons flour
2 cups milk
Salt and pepper to
taste
Melt butter in the top of a double boiler. Add salt, onion, pepper, and flour. Blend thoroughly. Add milk. Stir constantly until thick. Cover and cook 15 minutes. Add lobster and peas. Serve hot on toast points. Serves six.
Lobster Salad I
Remove lobster meat from shell, cut in one-half inch cubes, and marinate with a French Dressing. Mix with a small quantity of Mayonnaise Dressing and arrange in nests of lettuce leaves. Put a spoonful of Mayonnaise on each, and sprinkle with lobster coral rubbed through a fine sieve. Garnish with small lobster claws around outside of dish. Cream Dressing I or II may be used in place of Mayonnaise Dressing.
Lobster Salad II
Prepare lobster as for Lobster Salad I. Add an equal quantity of celery cut in small pieces, kept one hour in cold or ice water, then drained and dried in a towel. Moisten with any cream or oil dressing. Arrange on a salad dish, pile slightly in centre, cover with dressing, sprinkle with lobster coral forced through a fine sieve, and garnish with a border of curled celery and watercress.
Lobster Salad III
Remove large claws and split a lobster in two lengthwise by beginning the cut on inside of tail end and cutting through entire length of tail and body. Open lobster, remove tail meat, liver, and coral, and set aside. Discard intestinal vein, stomach, and fat, and wipe inside thoroughly with cloth wrung out of cold water. Body meat and small claws are left on shell. Remove meat from upper parts of large claws and cut off (using scissors or can opener) one-half the shell from lowers parts, taking out meat and leaving the parts in suitable condition to refill.
Cut lobster meat in one-half inch cubes and mix with an equal quantity of finely cut celery. Season with salt, pepper, and vinegar, and moisten with Mayonnaise Dressing. Refill tail, body, and under half of large claw shells. Mix liver and coral, rob through a sieve, add one tablespoon Mayonnaise Dressing and a few drops anchovy sauce with enough more Mayonnaise Dressing to cover lobster already in shell. Arrange on a bed of lettuce leaves.
Lobster Canapes (From old church cookbook 1963)
Finely chop lobster meat and and add equal amounts of finely mashed hard boiled egg yolks. Moisten with melted butter and heavy cream using equal parts. Season with salt and pepper, cayenne, german mustard, and beef extract. Spread on sauted circular sliced bread and garnish with the white of the hard boiled eggs sliced and lobster coral forced through a sieve
Also see crab recipes
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