Steaming Lobster

Pour 2 inches of seawater into a pot large enough to comfortably hold the lobsters. Some cooks also place a steaming rack large enough to hold the lobsters above the water, in the bottom. Bring water to a rolling boil over high heat. Place lobsters in the pot, cover tightly, return to a boil as quickly as possible and start counting the time.

Steam a lobster for 13 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should steam for 16 minutes and a 1 ½-pound lobster should steam for 14 ½ minutes.  

Boiling Lobster

The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-thirds full. Bring water to a rolling boil over high heat. Place lobsters head first into the pot, completely submerging them.

Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.

Boil a lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for l3 minutes and a 1 ½-pound lobster should boil for 11 ½ minutes.  

Lobster and Wild Mushrooms over Angel Hair Pasta

Lobster Meat, large chunks or big pieces
4 ounces per person

Mushrooms, shitake, sliced stem removed 
- 3 Per person

Shallots, minced - ½ tsp per person

Lemon juice, a few drops

Salt/pepper - to taste

White wine - 2-3 tbsp

Heavy cream - 3-4 tbsp

Fresh basil, chiffonade ( sliced) - 1 tbsp

Whole butter - 1 tbsp

Dry sherry, to taste

1. In a skillet, sauté the shallots for one minute without browning.

2. Add the mushrooms and cook till tender.

3. When mushrooms are cooked, add wine and lemon juice and reduce by one half, then add the cream, sherry , seasonings, and lobster and cook gently, till just bubbly.  About 3 minutes.  Remember, the lobster is already cooked, so it will not need much. 

4. At this stage, arrange cooked angle hair pasta on a plate and nest the lobster and sauce in the middle. Sprinkle with extra basil if you like.

Easy, Lazy Lobster

Lobster, cooked, diced in large pieces
3-4 oz. Pp
Or, the meat of one lobster for each person

Ritz crumbs, crushed - 1/4 cup

Granulated garlic and onion - a sprinkle

Sherry, sweet or dry

Whole, melted butter - 2-3 tbsp

Heavy cream - 3 tbsp

1.  In a deep, small, casserole dish, wipe a little whole butter on the bottom and sides, then place the lobster in the dish.  Add the cream.

2.   Mix all the dry ingredients and sprinkle over the lobster,  add the melted butter and bake in a 350 oven till just hot.

Casco Bay Lobster Stew

Serves 6

Onion, diced - ¼ cu

Butter - 2 tbs.

Meat from 3 lobsters, cooked, diced

Juice from cracking lobsters

Pepper, cracked - to taste

Light cream - 2 qt.

Tobasco - to taste

Bay leaf - 1-2

Sherry - ¼ cup

1. Saute onion in a soup pot till tender with the bay leaf and pepper.

2. Add the lobster juice and reduce slightly.

3. Add the cream and lobster, and heat slowly to develop the flavor, but not so slowly that it will toughen lobster.

4. When ready to eat, add the sherry and serve, sprinkled with chopped herbs of your choice.

This will be much better if re-heated the next day.

Lobster Saute in a pastry shell

Serves 4

Lobster meat, cooked, chunks - 1 lb.

Mushrooms, sliced - 4-6 ounces

Heavy cream - ½ pint (1 cup)

Scallions, sliced - ¼ cup

Pepper and salt to taste

Shallots, chopped - to taste

Pastry shell, pre-baked - 4

Pernod - 1 oz.

1. In a skillet, saute the shallots, 1-minute, add the mushrooms and cook till dry.

2. Add the cream and Pernod and reduce till syrupy and then add the lobster and carefully heat.

3. Correct the seasoning and ladle evenly into the pastry shells.  Sprinkle with herbs.

Lobster Neapolitan, en Casserole

Serves 8

Lobster, cooked, large chunks - 2 lb.

Casserole dishes, oiled with good olive oil - 8

Tomatoes, fresh, diced, seeded, peeled - 2 lb.

Or, canned, diced tomatoes as needed

Garlic, minced - 1 tbs.

Onion, sliced, Spanish - 1 LB

Mozzarella shredded - 2 lb.

Oregano, basil, chopped - 1 tbs. Ea.

Parmesan, fresh grated - as needed

1. Saute the onions and garlic till slightly cooked.

2. Divide the lobster, and tomatoes evenly into the casseroles.

3. Sprinkle the dishes with the onion/garlic mixture, then cover with the mozzarella.

Over all, sprinkle the herbs and a little Parmesan and bake till bubbly in a 400 oven.  Just till hot. 

Thai Lobster Stir-fry

Serves 6

Lobster, cooked, chunky, fresh - 24 oz.

Garlic, Minced - 1 tbs.

Ginger, minced - 2 tbs.

Onion, sliced - 2 cups

Bamboo shoots shredded - 12 oz.

Cayenne - ½ tsp

Paprika - 4 tsp

Basil, Thai - 1 cups

White wine Vinegar - 1/8 cup

Soy sauce - to taste

Baby Corn for garnish

Your favorite Thai Noodles, cooked, reserved.

1. Stir fry oil as needed. Heat wok; add oil, ginger, garlic and cook, but do not brown garlic.

2. Add bamboo shoots, cayenne and paprika and toss one minute.

3. Add soy, basil, lobster and vinegar, cook till basil wilts.  2 + minutes.

4. Toss mixture and serve on noodles, rice or anything you like.

Potato Stuffed with Lobster

Serves 6

Lobster meat, steamed, diced - 24 ounces

Baking potatoes, cooked, scooped - 1 per person

Celery, small dice - ¾ cup

Onion, small dice - ½ cup

Scallops, medium dice - 1 cup

Crab meat, shredded - ¾ cup

Maine shrimp - ¾ cup

Scallions, sliced - ½ CUP

Sherry - to taste

Mayonnaise - 1 cup

Fresh bread crumbs to sprinkle on top of filled potatoes before baking

1. Sauté celery, onion, scallops in a little butter till slightly cooked.

2. Season with salt and pepper, then add all the ingredients and gently toss.

3. Divide the mixture evenly among the potatoes and bake in a pre-heated oven till hot.

You may substitute sour cream for the mayonnaise.