Shrimp

Lobster Bisque

Instruction

Parboil frozen lobster by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Peel and dice lobster meat. In a large saucepan, melt 1/2 cup butter and blend in 1/2 cup flour, stirring constantly. Separately, heat 2 qts. of milk just to boiling point, then gradually add to flour mixture, stirring constantly to keep smooth. Add grated onion, snipped parsley, celery salt, salt, nutmeg, and pepper. Cook very slowly, stirring frequently, until bisque thickens a little. Add diced lobster meat and cook for 3 minutes longer. Do not let boil. Stir in heavy cream. Serve piping hot.

Yield: 8 servings.

Lobster Thermidor

Instruction

Parboil frozen lobster by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Pee and chop lobster meat fine. Melt butter in a saucepan, blend in flour, add cream and milk and cook until thickened, stirring constantly. Saute onion and celery in 1/2 tablespoon butter and add to cream sauce, together with all other ingredients except bread crumbs. Add lobster meat. Heat thoroughly, all together. Fill pastry shells with lobster mixture, sprinkle tops with breadcrumbs. Dot with butter and put under a broiler for a few minutes until bread crumbs are golden brown.

Yields 4 servings.

Lobster Louis in Avocado Halves

Instruction

Parboil frozen lobster meat by dropping into boiling water. As soon as water reboils, drain immediately and drench with cold water. Peel and slice lobster meat into bite-size pieces. Put the yolk in a mixing bowl and add mustard, Worcestershire sauce, and vinegar. Beat with a wire whisk. Add the oil gradually, beating rapidly. When thickened and smooth, add chili sauce scallions and olives. Mix well and season to taste with salt and pepper. Put lobster in mixing bowl and add half the sauce. Mix gently. Split avocados in half and discard the pits. Pile equal portions of the lobster into the avocado halves. Spoon the remaining sauce over. Serve on a bed of lettuce leaves. Garnish the lobster filling with egg slices if desired or trimmed scallions.

Makes 4 servings.

Lobster Newburg

Instruction

Parboil frozen lobster by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Peel and cut into 1/2 inch crosswise pieces. melt butter and stir in flour. Gradually stir in cream and sherry. Cook over low heat stirring constantly until mixture bubbles and thickens. Gradually beat hot sauce into egg yolks. Return to pan and cook over low heat until sauce is smooth and thickened. Stir in lobster pieces and mushrooms. Season to taste with salt and cayenne. Heat thoroughly. Serve mixture over toast., Cut into triangles.

Yield: 6 servings.

Lobster Salad with Poppy Seed Dressing

Instruction

Peel and cut lobster meat into 1/2 inch pieces. Combine lobster, romaine, mandarin orange sections, celery, and almonds; mix well. Make poppy seed dressing, pour over salad, and toss carefully. Makes 6 servings.

Dressing: In a blender, combine oil, vinegar, honey, mustard, and salt; mix well. Add poppy seeds and blend again.

Makes about 1 cup.

Lobster and Potatoes Normandy

Instruction

Parboil frozen lobster by dropping into boiling water. As soon as water reboils, drain immediately and drench with cold water. Peel and cut meat into crosswise slices. Arrange potato slices and lobster slices alternately in layers in greased 2qt. casserole. Melt butter, stir in flour and add milk gradually. cook over low heat, stirring constantly, until smooth and thickened. Add salt, pepper, and capers. Stir cheese into hot sauce and continue cooking until cheese is melted. Pour sauce over lobster and potatoes. Bake at 375ºF for 20 minutes.

Yield 6 servings.

Lobster Stew

Instruction

Parboil frozen by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Peel and cut into 1 inch crosswise slices. Melt butter and saute onion until golden. Sprinkle with flour. Add tomatoes, bay leaf, and potatoes. Stir to blend. Cover and simmer until potatoes are tender. Remove bay leaf. Add lobster meat and simmer another 5 minutes. Season to taste with salt and pepper.

Yield 6 servings.

Lobster Mornay

You may prepare this ahead of time and simply pop it under the broiler for a few minutes when you are ready to serve it

Instruction

Melt butter over medium-high heat. Add flour. when bubbly, stir in cream, add broth. Slowly stir in Swiss Cheese. When thick, add lobster. divide into four ramekins or baking shells. Top with Parmesan cheese. Broil four inches from heat until bubbly hot and lightly browned.

Makes 4 servings.

Lobster Cantonese

Instruction

Thaw lobster meat. Peel and cut into 2-inch pieces. Cut bacon into 1-inch pieces and saute lightly together with minced garlic. Add lobster and cook over low heat 1 minute, turning the lobster while it cooks. Add water, cover and simmer 2 minutes. Mix cornstarch with soy sauce. Add to lobster mixture and stir gently until sauce thickens. Cut up scallions and add. Just before serving, quickly stir in beaten eggs. Add salt to taste.

Yields 6 servings.