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مشاور در امور راه اندازی رستوران مخصوصا سی فود - دریایی


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Lobster Recipes: Lobster Bisque, Newburg and More.

یادش بخیر اون موقع که جوان بودیم تو رستوران سی فود جردن بالای سوپر جردن کار میکردیم و کلی غذهای دریایی میخوردیم

مثل.انواع لابستر.میگو سرخ کرده .کوکتل میگو.سوپ بویابس دریایی.صدف.حلزون.مار ماهی.پای قورباغه با سس شیر.ماهی شیر.استروژن.اختاپوس.کالامری.حلوا سفید .سیاه.کوسه و خلاصه تمام محصولات شیلات فرانسه

همونطور که میدونید خوراک خرچنگ و لابستر یا صدف بیشتر درسفره های فرنگی باب هست و در ایران کمتر به این غذاهای دریایی توجه میشه.

لابسترهایی که در ایران وجود داره بیشتر از دریای خلیج فارس صید میشه که دارای

چنگک هایی کوچک هستند و لابسترهایی که از اقیانوس صید میشه چنگک هایی بزرگ

دارند

پاک کردن لابستر و خرچنگ شیوه های مختلف داره که معمولا بعد از آبپز کردن اون رو به

٢ شقه تقسیم میکنند و سرو میکنند

نکاتی که برای سرو خرچنگ و لابستر مهم هست اینه که حتما داخل بشقاب باید از دورچین استفاده بشه و دورچین هایی که در سرو خرچنگ و لابستر مهم هستند و مرسوم تخم مرغ

آب پز و سیب زمینی و کاهو تازه هست

من در اینجا طرز تهیه لابستر با سس رمولاد که با سسی مخصوص که از خانواده سس هایی هست که با سس مادر تهیه میشه رو به شما آموزش میدم امیدورام خوشتون بیاد

مواد لازم:

فیله لابستر : ۵ عدد

کاهو : به مقدار لازم

تخم مرغ آبپز سفت :٢ عدد

قارچ : یک بسته کوچک

مواد لازم برای تهیه سس :

سس مایونز : یک پیمانه

تخم مرغ سفت ساطوری شده : ١ عدد

جعفری و ترخون : ٣ قاشق غ

خیار شور رنده شده : ٣ ق غ

خردل : ١ ق م

سیر : ١ تا ٢ پر کوبیده

در ابتدا آب رو در یک قابلمه به جوش میاریم به اندازه یک قاشق نمک بهش اضافه

میکنیم و لابستر رو به مدت ١٠ دقیقه داخل آب میپزیم

در این حین سس رو آماده میکنیم

سس مایونز رو با تمام مواد گفته شده مخلوط میکنیم و کمی فلفل و نمک بهش اضافه

میکنیم

قارچ رو اسلایس کرده و تایسینگ میکنیم

لابستر رو از آب خارج کرده و حبه قندی خرد میکنیم و بعد داخل قارچ کمی تفت میدیم

بعدازینکه تفت دادیم سس رو به لابستر اضافه میکنیم و هم میزنیم

در روی بشقابی که لابستر رو سرو میکنیم چند برگ کاهو فرش کرده و خوراک رو روی

کاهو میریزیم و دور اون رو با تخم مرغ سفت نصف شده و دورچین های دیگه تزئین

میکنیم

هرگونه سوالی داشتید لطفا به بخش پرسش و پاسخ سایت مراجعه فرمایید

با تشکر فرهاد زعفری هشجین

Lobster Recipe

There are many ways to enjoy lobster. We have compiled a small collection of recipes for you to try and enjoy.

Baked Stuffed

Barbecue

Boiled

Steam lobsters

Sauces

Imitation Lobster Thermidor

Lobster Alfredo

Lobster Bisque Recipe

Lobster Cantonese Ingredients

Lobster Ceasar Salad

Lobster Fettucine with Chives
Lobster Florentine Crepes

Lobster Fradiavolo

Lobster Fricassee From The American Diabetes Association

Lobster Newburg Recipe

Lobster Omelet

Lobster Quiche

Lobster Salad Prep

Lobster Stuffing

Lobster Thermidor Recipe

Lobster Vichyssoise

Lobster with Saffron Sauce

Lobsters Bellyband

Lobster Florentine Crepes

Ingredients

8 each crepes
1/4 tsp. black pepper
1 lb. freshly shucked lobster meat
1 tsp. fresh squeezed lemon juice
1/4 cup clarified butter
1 cup cooked, well drained spinach
1/4 cup minced onions
1/4 cup white sauce
1/2 cup sliced mushrooms
1 cup Hollandaise sauce
1 tsp. chopped garlic
1/4 cup chopped parsley
1/4 cup chopped walnuts

Instructions

Over medium heat in a medium sized saucepan, heat butter and add garlic, onions, and mushrooms. Saute until soft. Add walnuts, black pepper, lemon, spinach and white sauce. Blend thoroughly and remove from heat. In individual shallow baking dishes, assemble crepes. Place 2 oz. of lobster in each crepe, top with spinach mixture, and wrap each crepe. Place in baking dish, approximately 2 to a dish, with folded side down. Bake in preheated oven for 10 minutes at 350 degrees. While crepes are baking, make Hollandaise sauce. Remove crepes from oven, top with Hollandaise, garnish with chopped parsley and paprika and serve.


Lobster Recipes: Lobster Bisque, Newburg and More.


Lobsterclambake.com takes pride in our fresh, succulent lobster. We also pride ourselves in delicious lobster recipes . Below are some of our favorite lobster recipes.

We hope you enjoy these lobster recipes as much as we do. We are always in search of new lobster recipes. If you have a favorite lobster recipe, please email email your lobster recipes to us. If you like our lobster recipes, please share them with a friend.

Click on these links to visit our Live Lobsters Live Lobsters and New England Clambakes New England Clambakes pages for selections and prices.

Lobster Bisque
Lobster Newburg
Lobster Thermidor
Baked Stuffed Lobster
Lobster Ceasar Salad
Lobster Vichyssoise
Lobster Stuffing
Lobster Quiche
Lobster Fradiavolo
Lobster Alfredo
Lobster Florentine Crepes

Lobster Bisque Recipe


INGREDIENTS
2 1-lb. cooked lobsters
1 cup lobster stock
4 tbsp. clarified butter
1 tbsp. tomato paste
1 med. minced onion
1 each bay leaf
1 lg. minced carrot
1 sprig fresh thyme
1 tsp. chopped garlic clove
1/4 cup brandy
1 stalk minced celery
2 cups heavy cream
2 tbsp. flour
1/4 tsp. paprika
1/2 cup dry sherry
salt and pepper to taste

INSTRUCTIONS
Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.

Lobster Newburg Recipe


INGREDIENTS
1 qt. milk
1 tsp. white wine Worcestershire sauce
1/2 lb. butter or margarine
1 tsp. black pepper
1 cup flour
1/2 cup sherry
1 finely minced shallot
2 tbsp. paprika
2 fluid oz. clarified butter
1/2 cup lobster fumet
4 1-2lb. cooked, shucked, lobsters-save tomalley 1 patty shell per person

INSTRUCTIONS
In a 2 qt. double boiler, bring 1 qt. of milk to 180 degrees. While the milk is heating, melt the margarine in a small saucepan. Add the flour and mix thoroughly to the melted margarine with a wire whip . Slowly add this roux to the scalded milk, stirring constantly with the whip. Keep whipping to avoid lumping as the sauce thickens. Add the Dijon mustard mix and then the lobster fumet, slowly whipping until smooth. Set aside. In a large sauté pan, put the clarified butter and the minced shallot and cook on low heat until the shallot is slightly browned. Cut the lobster meat into bite sized pieces and add butter and shallots. Cook on heat for about 1 minute then add Worcestershire and black pepper. While stirring constantly with a wooden spoon, add the sherry and the lobster tomalley and cook until the sherry starts to boil approximately 2 min. Sprinkle in the paprika and add the white sauce. Reduce heat and simmer for 2 minutes. Remove from heat and serve on a golden brown patty shell.

Lobster Thermidor Recipe


INGREDIENTS
2 each shucked, quarter lobsters
1/2 cup lobster stock
1 tbsp. olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell peppers
1 tsp. Dijon mustard
1/2 cup chopped mushrooms
1.5 cups white sauce
2 tbsp. chopped fresh tarragon (or 1 tbsp. dry) 1/2
cup fresh grated parmesan cheese
1/4 tsp. black pepper

INSTRUCTIONS
Follow the cooking method for sautéed lobster. Keep the shell intact and carefully remove the meat from the body. Reserve the tamalley in a bowl and place in oven. Cook for approximately 45 minutes or until top of quiche is golden brown. Remove from heat and let stand for 15 minutes. and cut the meat into small bite sized pieces. In a medium sized sauté pan, heat olive oil over medium-high heat. Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper. Cook 2-3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to high. When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly. Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat. Place mixture in shells, top with parmesan cheese and sprinkle with paprika. Set under a preheated broiler and brown. Serve immediately.

Baked Stuffed Lobster Recipe


INGREDIENTS
2 lobsters (1 1/2 lbs. each) 1/2
teaspoon garlic powder
4 cups cracker crumbs (Hi Ho, Ritz, etc.) Lobster tamale (liver)
1 1/2 cups melted butter or margarine

INSTRUCTIONS
In large bowl mix melted butter into cracker crumbs and garlic powder. Split the lobsters down the center and remove the stomach and vein. Save the tamale (liver) and add to cracker crumb mixture. Stuff lobsters with cracker mixture. Bake for 20 minutes at 450 degrees.

Lobster Caesar Salad


INGREDIENTS
3 each anchovy
1/2 each squeezed lemon
3 tbsp. olive oil
1/4 cup parmesan cheese
1 tsp. chopped garlic
1/2 head torn romaine lettuce
2 tsp. red wine vinegar
1/2 croutons
2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
5 dash Worcestershire sauce
4 each lobster claws
1 each coddled egg yolk

INSTRUCTIONS
Using a medium sized wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk, mix together and add the Worcestershire, lemon, and parmesan cheese. Add the romaine lettuce and croutons and toss the salad until all the lettuce is coated with the dressing. Serve in individual bowls adding a lobster claw to each. Serve immediately.

Lobster Vichyssoise


INGREDIENTS
4 cups peeled & cubed potatoes, 1/2" cubes 2 tsp.
Dijon mustard
2 cups chopped leeks
2 cups all-purpose cream
5 cups chicken stock
1.5 cups lobster meat (bite-sized pieces)
1/5 tsp. leaf thyme
1/4 cup chopped parsley
1 tsp. black pepper
1/4 cup chopped scallions
1/4 tsp. white-wine Worcestershire

INSTRUCTIONS
Bring chicken broth to a boil in a small stock pot. Add leeks, potatoes, thyme, pepper and Worcestershire sauce. Bring to a boil again, cover and let simmer for 1 hour. Remove pot from heat and drain off one cup of the liquid. Puree rest of mixture (with blender, food processor, etc.). Add cream to each batch that you puree. On the last batch you puree add mustard. Place pureed soup in container and add lobster meat mixing thoroughly. Chill for four or more hours. Serve in chilled bowls and top with parsley and scallions. Great with your favorite wine!

Lobster Stuffing


INGREDIENTS
6 oz. chopped lobster meat
1/4 tsp. black pepper
2 tbsp. lobster tamalley
1/4 tsp. celery salt
1/2 lb. crushed Ritz, Hi Ho, etc. crackers
1/4 tsp. garlic salt
1/2 cup grated parmesan cheese
1 dash Tabasco sauce
3 oz. sherry
1/2 cup clarified butter or olive oil

INSTRUCTIONS
In a food processor using the knife attachment, place the cooked meat of one quarter lobster. Start motor and run until meat is finely chopped. Remove lobster and repeat process with the crackers. In a medium sized bowl, combine all ingredients and mix thoroughly.

Lobster Quiche


INGREDIENTS
1 each pie shell
1 tsp. Dijon mustard
6 each well beaten eggs
1 cup grated Swiss cheese
1.5 cups sour cream
1 cup grated sharp cheddar cheese
1/2 tsp. Worcestershire sauce
1/2 chopped scallions
1/4 tsp black pepper
6 oz. chopped lobster meat

INSTRUCTIONS
Preheat oven to 375 degrees. In a medium sized mixing bowl, blend eggs, sour cream, Worcestershire, pepper and Dijon mustard together. (This is the quiche batter.) Arrange pie dough in a pie shell. In a separate bowl, toss the two cheeses with the scallions and lobster. Place the lobster mixture into the pie shell. Add the quiche batter, sprinkle with paprika.

Lobster Fradiavolo


INGREDIENTS
2 1-2lb. lobsters
1 dash Tabasco
4 tbsp. olive oil
1 dash Worcestershire sauce
2 tsp. minced garlic
1/2 tsp. oregano
1/2 cup minced onion
1/2 tsp. basil
1/2 cup minced celery
2 each medium, skinned, diced tomatoes
1/2 cup minced green pepper
1/2 cup marsala
1/4 cup chopped parsley
1/4 cup cooked pasta
1/4 tsp. black pepper
1/4 cup parmesan cheese

INSTRUCTIONS
Boil water in large pan and immerse lobsters to kill them. Remove from water, lay them on their backs and cut them in half lengthwise with a chef knife. Remove the intestinal tract that runs down the back of the tail section and the stomach. Save the tamalley and the roe in a separate bowl to add later on. In a large skillet, place olive oil and garlic. Cook on high heat until garlic starts to brown. Add the onions, celery, peppers, parsley, pepper, Tabasco, Worcestershire, oregano and basil. Cook over medium heat for 4-5 minutes then add lobsters split side down. Pour the tomatoes, marsala wine, tomalley and roe over lobsters, cover and cook on medium heat 8-10 minutes. In a large shallow bowl, place 8 oz. of the pasta. Remove lobsters from pan and place split side up on pasta. Cover with sauce, sprinkle with parmesan cheese and serve.

Lobster Alfredo


INGREDIENTS
1/2 cup lobster fumet
1 tsp. Dijon mustard
1 cup fresh shucked lobster meat
1/4 tsp. Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4
tsp. black pepper
1 tbsp. whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 lb. fettuccine pasta

INSTRUCTIONS
Over medium heat, in a medium size sauce pan, melt the whole butter and add the lobster fumet and the heavy cream and turn heat up to medium high. When cream is hot, just before boiling, add the parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add the Worcestershire, Tabasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the lobster meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve.

Lobster Florentine Crepes


INGREDIENTS
8 each crepes
1/4 tsp. black pepper
1 lb. freshly shucked lobster meat
1 tsp. fresh squeezed lemon juice
1/4 cup clarified butter
1 cup cooked, well drained spinach
1/4 cup minced onions
1/4 cup white sauce
1/2 cup sliced mushrooms
1 cup Hollandaise sauce
1 tsp. chopped garlic
1/4 cup chopped parsley
1/4 cup chopped walnuts

INSTRUCTIONS
Over medium heat in a medium sized saucepan, heat butter and add garlic, onions, and mushrooms. Sauté until soft. Add walnuts, black pepper, lemon, spinach and white sauce. Blend thoroughly and remove from heat. In individual shallow baking dishes, assemble crepes. Place 2 oz. of lobster in each crepe, top with spinach mixture, and wrap each crepe. Place in baking dish, approximately 2 to a dish, with folded side down. Bake in preheated oven for 10 minutes at 350 degrees. While crepes are baking, make Hollandaise sauce. Remove crepes from oven, top with Hollandaise, garnish with chopped parsley and paprika and serve.

Broiled lobster with crab stuffing, vegetable, rice and mango salsa

Ingredients:

2 Live Lobster
1 lb. crab meat
3 cloves Garlic, minced
1/2 White onion, finely diced
1 Egg
1/2 tsp. Parsley, chopped
1 tsp. Thyme, stemmed and finely chopped
1 tsp. Tarragon
3 cups Mixed vegetables (fresh or frozen)
1 cup White rice
2 cups Water
2 tbsp. Butter, melted
1 small Red onion, minced
1 Red bell pepper, seeded and diced
1/4 cup Cilantro, finely chopped
1 tsp. Oil
1 Mango, diced
1/2 cup Balsamic vinegar

Instructions:

Bring a large pot of salted water to a boil. Cook lobsters for 10 minutes. Turn the cooked lobsters onto their backs. With a sharp knife, split down the center. Remove the stomach and discard. Crack claws with flat side of knife. In a large bowl, mix crab meat, onion, garlic, egg and herbs. Season with salt and pepper. Steam rice over medium heat, then fluff with fork.

Salsa: In a bowl, mix red onion, red pepper, cilantro, oil, balsamic vinegar and mango. Add rice. Reserve until ready to serve.

Stuff the cavity of the lobster with the crab mixture. Pour butter over the stuffing. Place under the broiler for 10 minutes or until lobster is cooked. Serve with the rice mixture.

Shelled lobster purses with leeks, mango and avocado

Ingredients:

2 Live Clearwater Lobsters
4 cups Leeks, finely chopped
2 cloves Garlic, minced
1 –1/2 cups Olives
½ tsp. Salt
¼ cup Basil, thinly sliced
1 lb. Spinach leaves
4 whole chives
4 8-inch round sheets of rice paper
1 Mango, peeled, pitted and thinly sliced
1 Avocado, peeled, pitted and thinly sliced
½ cup White wine
¼ cup Butter
4 Whole chives
¼ tsp. Black pepper

Instructions:

In a large pot of boiling salted water, cook lobsters for 10 minutes. Cool. Split the lobsters in half with a sharp knife. Remove tail meat and save. Break the arms free of the body. With a sharp knife, cut into the claw and twist the knife to break the shell. Twist the lower claw to remove cartilage, snap and pull. Remove the claw meat and chop. Leave the tail meat whole.

Assemble the purses: In a heavy pan over medium heat, melt the butter and sautT the leeks for 10 minutes or until soft. Add the garlic and cook for another three minutes. Add the wine, increase the heat to high and reduce until almost no liquid remains. Add salt and pepper to taste. Stir in basil and set aside to cool.

Bring a pan of water to a simmer. Add spinach leaves and blanch for 10 seconds. Remove with slotted spoon; immediately plunge in ice water. Squeeze out excess water. Place a circle of the rice paper on the lower half of a towel and fold the top half over the rice paper, enclosing it. Press down gently and let rest for two minutes. Unfold the towel and transfer the paper to a work surface. Place three spinach leaves in the center of each circle, overlapping slightly. Place 2 tbsp of the leek mixture into the center. Place 1 lobster tail and one claw on top of the mixture. Lift the sides of the rice paper and gather together at the top. Tie tops with the chive strips. Preheat oven to 400o F. Brush a pan with butter. Place the lobster purses in the pan. Bake the purses for 8 to 10 minutes or until golden brown. Place 4 slices each of avocado and mango on individual plates and place the purse on top. Serve hot.

Steamed Clearwater Lobster with Sauce Beurre Rouge

Ingredients:

4 Lobster
2/3 cup white wine
¼ cup White wine vinegar
¼ tsp. Salt
¼ tsp. White pepper
2 Shallots, finely chopped
230 ml whipping cream
1 tbsp Lemon juice
1 lb. Butter, chilled
1 tbsp. Pink Peppercorns, coarsely chopped

Instructions:

Combine white wine, wine vinegar, salt, pepper and shallots in a saucepan. Reduce liquid over medium heat until only 3 tablespoons remain. Add the cream and peppercorns and reduce again by one half.

Cut chilled butter into cubes; over low heat, whisk in the butter a few pieces at a time. Remove from heat, add lemon juice and pass sauce through a chinois. Adjust seasoning

Steam Clearwater Lobster in water and a little white wine. Remove the tail meat from the shell and cut in half lengthwise.

Stand head up, arrange body meat on plate with tail meat on top. Place claws on either side. Top meat with Sauce Beurre Rouge. Garnish with whole pink peppercorns.

Lobster Roe

The eggs often found in female lobsters are called lobster roe. They are bright red and firm when cooked and are considered a gourmet delicacy. Here's a quick and easy recipe designed to make almost any meal more Roe-mantic!

Lobster Roe Butter

½ cup butter, softened 50 ml
1 tbsp. Lobster roe, cooked 15 ml
1 tsp. Fresh parsley, minced 5 ml
½ tsp. Salt 1 ml

Mix all ingredients. Chill. Serve as a tasty topping on broiled or grilled lobster, fish steaks and fillets

Tomalley

The smooth green substance found in a cooked lobster's body cavity is called tomalley, and is also considered a gourmet delight. Makes a great spread!

Lobster Tomalley Spread

3 tbsp Tomalley 45 ml
1-1/2 tsp Mayonnaise 7 ml
1/2 tsp Horseradish 2 ml

Mix all ingredients together and chill. Serve with crackers or fresh vegetables.

Lobster Shells

Shells are to lobsters what bones are to other animals. Like soup bones, they can serve as the basis of delicious broths and bases. Use them in stocks to add color and flavor to sauces, stews and bisques.

Lobster Stock

Simply simmer with onions, carrots, celery and seasonings in water, for about 30 minutes. Strain. Reserve liquid.

PLANNING LOBSTER MEALS

Planning lobster meals is easy because you can purchase your fresh Clearwater lobster in every size and quantity to suit all your cooking and menu needs, from romantic dinners to family style get-togethers.

How much do I need?

A 1 lb (454g) whole lobster yields about 1/4 lb (114 g) of lobster meat

A 1-2 lb (454 g – 908 g) whole lobster serves one person. But you probably won't be able to stop at just one!

STORING LOBSTER

Live:

For maximum fresh-flavor, cook and serve lobsters as soon as possible after you receive your order.

Lobsters should always be kept cool and moist at 37-41oF (3-5oC)

Store refrigerated, covered with a layer of wet newspaper, for no more than 12 hours.

Do not store live lobsters on ice, in fresh water or in the bathtub.

Cooked:

Keep refrigerated.

Store cooked lobsters on their backs to keep in the juices.

Lobster Nutrition

Everyone knows how delicious lobster is . But were you aware of how good lobster is for you? Nutrition-wise, lobster is a valuable low-fat source of protein, calcium, zinc, phosphorus and a good source of vitamin B 12. Lobster is lower in cholesterol than you think. In fact, lobsters contain Omega 3 Fatty Acids, substances that researchers believe may actually fight cholesterol build up, reducing the risk of heart disease.

لینک ثابت به این آموزش - دوشنبه، ۱۳ اردیبهشت ماه ۱۳۸۹