Steaming your Lobsters
Place 2 inches of salted water in the bottom of a large kettle.
Be sure to salt the water well so as not to boil out their natural flavor
with freshwater. Bring the water to a rolling boil
and put in the live lobsters, one at a time. Cover
the kettle, let the water return to boiling and then begin timing.
Steam for 13 minutes for the first pound and add 3 minutes for each
additional pound thereafter. If serving steamed,
check out our section below containing recipes for dipping sauces.
Also, some fresh lemons, halved, are always a nice addition on the side
of your serving dish as garnish.
Boiling
your Lobsters
Fill a large kettle 1/2 full with salted water and bring to a boil.
Be sure to salt the water well so as not to boil out their natural flavor
with freshwater. Put in the live lobsters, one at a
time and let the water return to boiling. Cover and
let simmer for about 10 minutes for the first pound and then add 3 minutes for
each additional pound. If serving boiled, check out
our section below containing recipes for dipping sauces.
Also, some fresh lemons, halved, are always a nice addition on the side
of your serving dish as garnish.
Grilling
your Lobster
Fill a large kettle 1/2 full with salted water and bring to a boil.
Be sure to salt the water well so as not to boil out their natural flavor
with freshwater. Boil for minutes only.
Drain the lobsters then lightly crack the claws.
Broiling
your Lobsters
To broil your lobsters, you must first split the lobster in half lengthwise.
Lay the lobster on its back. With a sharp
knife, start at just under the mouth and quickly cut straight down to the base
of the tail. Crack the lobster open by hand after
you've made the cut. Remove the dark vein from the
tail and lightly crack each claw. Place the lobster
cut side up on a rack in a broiling pan and brush with butter.
Broil 7 to 9 inches from the element. Do not
turn the lobsters over. Keep brushing on butter
occasionally throughout the cooking time. Cook for 8
to 15 minutes and shell is red. Serve with melted
butter and lemon wedges.
2#
lobster meat chopped
½ cup scallions
chopped
2 T. butter
T. Lobster Base
T. water
2 T. Parmesan Cheese
2t. tarragon
½ cup bread crumbs
10 pasta sheets
uncooked
Saute
scallions in butter
Add lobster base and
water
In bowl mix lobster
and monkfish, Parmesan Cheese, tarragon and bread crumbs
Add scallion mix
Place mix on ½ of
sheet in four ½ oz balls.
Fold over and seal.
Cut out and trim.
Pasta
T. water
3 eggs
1 yolk
3 c flour
t.
salt
process
in food processor til bound.
Roll out to 1/8” for
pasta sheets
Make 3 sheets
1# lobster
1 medium green pepper
½
onion
¼ c. butter
2t. old bay
c
mayo
1 ½ cup bread crumbs
parsley
s+p
10 tails
½ cup butter melted
2t. paprika
Saute
diced onion and diced green pepper in butter.
Add 1 # chopped lobster.
Turn into bowl.
Add rest of ingredients and mix thoroughly.
Split tails and pull meat to top.
Place 1/3 cup stuffing on top.
Drizzle with butter and sprinkle with paprika and broil.
½ diced red onion
1/c diced red pepper
patted dry
t.
parsley
¼ t. curry
2 T. rich lobster
stock
1# lobster chopped
¾ cup bread crumb
2 T. Mayo
T lemon
Saute
onion and butter. Add all
ingredients in bowl. Mix in butter
and onion.
Lobster salad.
2#
Lobster meat cooked
½ red
pepper diced
½ red
onion diced
T.
butter
½ t.
mustard
3t
chives or green onion
T.
Reduced lobster stock
t.
lemon juice
2/3 cup
mayo
Lobster Newburg
1 pound lobster
meat cut into bite-sized pieces
2T. diced onion
6 tablespoons butter
3 tablespoons flour
1 1/2 cups half and half
3 beaten egg yolks
3 tablespoons sherry
1 tablespoon fresh lemon juice
paprika
In a skillet over
medium heat, melt butter, then stir in flour to form a smooth paste.
Add half and half slowly, stirring constantly until thick and bubbly.
Stir half of the mixture into egg yolks then return to skillet.
Mix together and stir in lobster meat. When
lobster meat has heated through (about 2-3 minutes), stir in sherry and lemon
juice. Serve immediately over white rice, patty
shells or toast points. Garnish with paprika.
Some fresh, steamed asparagus goes perfectly with this dish.
Oyster Fritters
1 cup all-purpose flour
1/2 cup cornstarch
1/4 teaspoon ground black pepper
¼ cup
sparkling dry white wine
¼ cup milk
s&p
2t. grated onion
egg
2 dozen oysters
Mix all ingredients together.
Pat dry oysters and dredge in batter
Deep fry in vegetable oil
unitl crispy.
Remoulade
1/2 cup mayonnaise
3 tablespoons finely chopped celery
1 1/2 tablespoons chopped Italian parsley
teaspoon
drained prepared white horseradish
2 teaspoons minced onion
Pinch saffron(if you
have it)
2 teaspoons whole grain
1 teaspoon grated lemon peel
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 small garlic clove, minced
1/4 teaspoon cayenne pepper
Vareniky
Ingredients:
Pasta:
3
cups flour,
1 cup sour cream,
2 eggs,
1/4 tsp baking soda,
1/2 tsp salt,
1 tsp baking powder
3 cups of very dry cottage cheese,
2 eggs.
2t. minced onion.
Clarified butter
Sift all dry ingredients.
Add sour cream and eggs. Knead until soft.
Roll out and cut circles.
Mix cottage cheese, eggs
and onions and fill dumplings.
Crimp sides and boil for 3 minutes
Saute
with butter until brown on each side.
Beignets
1/2 cup boiling water
1/2 cup milk
1/2 package yeast
2 tbsp. shortening
1/4 cup sugar
1/2 tsp. salt
1/4 cup warm water
1 egg, beaten
3 3/4 cups silted flour
(approximately)
Confectioners
sugar
Add water to milk and cool to 110 degrees
Add yeast and sugar and let dissolve.
Add egg.
Beat in Flour about 2 ½ cups to start and then add
until soft. Chill and roll out.
Cut into squares. Deep fry
and sprinkle with confectioners sugar.
Aphrodisiac
Iteas.
The
simple act of stripping an artichoke of its leaves, dipping them into butter and
scrapping off the tender flesh with your teeth is a very sensual experience.
Simply cut off the artichoke's thorny tips, snap off the tough leaves,
slice off the stem and rub with lemon juice. Steam
until tender, about 30-60 minutes. Try dipping
artichokes into curried mayonnaise, lemon or herb butter or vinaigrette.
A carbo fix combined
with a little tryptophan (an amino acid found in a
variety of meat and dairy products) may increase seratonin
levels, energy and desire.
Chocolate contains over 400 different chemicals
including caffeine (see java) and phenylethylamine
(PEA), a brain chemical that some scientists believe arouses the same feelings
that we experience when we are in love. The Aztecs
were the first chocoholics. They ground cocoa beans
added spices and drank the bitter brew without sugar.
Legend has it that Montezuma drank 50 cups of cocoa before entering his harem of
several hundred women
The Chicago Smell and Taste Treatment and Research
Foundation found that women become aroused by the scent of cucumbers.
The Greeks and Hindus considered fennel to be a
potent sexual stimulant. A Hindu formula for sexual
vigor includes: fennel juice, honey, ghee (clarified butter), sugar and licorice.
In the Mediterranean fennel soup is thought to increase sexual desire.
A perfectly ripe piece of fruit shared with your
lover is a true romantic moment.
Garlic has been used as an aphrodisiac by the
Egyptians, Greeks, Romans, Chinese, and Japanese
In
The Chicago Smell and Taste Treatment and Research
Foundation found that women were aroused by the smell of Good N' Plenty
While an occasionally high fat indulgence is fine,
we advocate eating a low fat, high fiber diet most of the time to help keep
cholesterol levels low and erectile function high.
Celery contains
androsterone, a
powerful male hormone that researchers believe is released through sweat and
attracts females.
In
Oysters are very high in zinc.
Research has found that a low sperm count is connected to low zinc
levels.
These nuts (actually seeds of the pine tree) have
been used as an aphrodisiac throughout the
This deep red fruit is recommended in the Karma
Sutra (an Indian love making manual) as an erotic aid.
This expensive spice has been reputed to work like
a sex hormone and make erogenous zones even more sensitive.
In late 16th century
Turnip
Iranians use this vegetable to rekindle a dwindling sex life.
A powerful aphrodisiac, vanilla has a wonderful
aroma and probably puts people in the mood through its wonderful fragrance
The best way to eat this member of the lily family
is steamed or boiled and dressed with butter, olive oil
or Hollandaise sauce.
Fennel bulb
3 tomatoes
3 celery stalks
1/3 cup vinaiger
2/3 cup oil
clove
minced garlic
salt
and pepper
Egg yolk
½ cup olive oil
t.
tarragon
garlic
cloves-roast
pepper
2 t. lemon juice
1# asparagus
or
steamed
artichoke
Dozen oysters
T. butter
2 T. chopped parsley
T. finely diced onion
½ cup chopped cooled spinach
¼ cup melted butter
t.
parmesan
2t.
pernod or sambuca
Bread crumbs and parmesan
Sauté butter, parsley, diced onion briefly.
Top oyster with parsley mix, top with spinach
and drizzle with butter.
Then top with bread crumbs and parmesan.
Broil for 8 minutes.
Corn Cakes
6 scallion finely
chopped
1/2 Cup home made
crumbs
3/4 cup corn meal
3T Mustard
3 Egg white
2T Lemon juice
Lemon zest
1½ cup small diced red
onions
1½ cup small diced red
peppers
3 can drained corn
2t. tarragon
Saute onions and
peppers add corn. Cool. Add rest of
ingredients and season with salt and pepper.
Make 60 >1 oz cakes
Scalloped Corn
2 cups uncooked corn, cut from ear
2 eggs, beaten
1/2 teaspoon salt
1/2 bell pepper, diced
3/4 cup whipping cream
Preheat oven 325 degrees. Beat eggs and combine with all ingredients, except
bread crumbs. Place in a nonstick baking dish and bake for 20 minutes. Sprinkle
with bread crumbs and return to oven for 5 minutes or until set. Yield: 4
servings
2 ears of corn roasted
½ red pepper fine dice
salt and pepper
2 t. lime juice
t.olive oil
½ cup green onion
T. chopped cilantro
Clean the cobs of kernels. Mix kernels together with everything else.
Simple Corn Chowder
5 slices bacon, chopped up.
¼ cup tablespoons flour.
A medium onion chopped up fine.
3 ears of corn(2cups)
3 cups of milk
2 c chicken stock
2 potatoes cubed
small onion, finely diced
1 garlic clove, minced
3 cups fresh corn
kernels (about 6 ears)
1/4 cup all-purpose
flour
1 1/2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoon butter or
margarine
1 tablespoon chopped fresh
tarragon(optional)
Sauté onion and garlic butter or until tender. Stir in corn; cook 5 minutes.
Cook
flour in a large clean skillet over medium heat, stirring occasionally, about 5
minutes or until golden. Gradually whisk in half-and-half until smooth. Add corn
mixture, salt, and pepper; cook 5 minutes or until thickened. Remove from heat;
stir in butter and tarragon (opt)
Cheese Straws
2 cup grated cheese (semi
sharp)
2 cup flour
2 tsp baking powder
1/8 tsp cayenne pepper
1/2 tsp paprika
2 eggs, beaten
1/3 cup milk
Sift dry ingredients and add cheese. Place in processor with eggs. Add milk as you process. Adjust milk according to the weather. If humid, less milk. If dry, more milk. Roll out to 1/8 inch and cut 1/4 inch wide and as long as you like them. 3-6 inches is manageable. Twist if you want it twisted. Bake on cookie sheet or parchment paper at 450 degrees for 8-12 minutes.