Cook and pick your lobsters.
Sauté the meat in 2 tbs of the butter. Melt the remaining
butter and add the flour. Stir until smooth. Stir in half
of the cream and heat slowly. Add salt, paprika, dry mustard,
rice, sherry and the remaining cream. Stir in well. Scoop
into a buttered baking dish and top with the cracker crumbs.
Bake at 350° for 30 minutes. This should be made at
least 4 to 5 hours before you bake it to let the flavors
blend together. For a different twist, try adding water
chestnuts and bacon.
Serves 2
1 1.5 lb Fresh Lobster
4 oz Whipped Cream Cheese with Chives
1 package Pillsbury Crescent Rolls
1/4 cup Cheddar Cheese, shredded
Cook and pick your lobsters. Unroll
crescent rolls and pinch the precut lines together. Fold in
half and roll out into a rectangle. Spread 3/4 of the cream
cheese and top with the lobster meat and cheese. Roll up and
place on a baking sheet, seam side down. Pinch and turn under
each end. Bake at 350° for 10 to 15 minutes. Cut into
slices and serve.
About 24 puffs
1 1.5 lb Fresh Lobster
1/2 tsp Salt
Cayenne Pepper, to taste
3 tsp Baking Powder
1 Egg, beaten well
1 cup Milk
2 cups Peanut Oil, for frying
Cook, pick and chop your
lobster. In a large bowl, sift together flour, salt, cayenne
pepper and baking powder. In another bowl, blend together
the egg and milk, then stir in the lobster meat. Add this
to the flour mixture and mix well. Heat the peanut oil in
a large skillet until hot,but not smoking, or an electric
fryer set at 365 degrees. Drop the lobster mixture by rounded
tablespoonfuls into the hot oil, and fry for 3 minutes or
until golden brown. Allow plenty of room in the pan for
the puffs to cook. Drain on paper towels and keep warm until
all are done. Serve with tartar sauce.
Serves 4
1 1.5 LB Fresh Lobster
4 cups Light Cream
4 tbs. Butter
2 med Potatoes, cubed
1 med Onion, minced
1 cup whole kernel Corn
1 cup Cream Style Corn
1/8 tsp. Cayenne Pepper
1/4 tsp. Salt
1/8 tsp. Pepper
Cook and pick your lobsters. Put
the shells and bodies into a saucepan with the light cream.
Bring to a boil , lower the heat and simmer for 4 minutes.
Remove from the heat and set aside. Melt butter in large saucepan
and add potatoes, onions and corns. Sauté over medium
low heat until the onions are translucent. Strain the cream
over the vegetables and throw away the shells. Stir in the
lobster meat, cayenne pepper salt and pepper. Simmer for 5
minutes.
