Lobster Pudding Recipes

LOBSTER PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the cream, milk, granulated sugar, vanilla, eggs and lobster. Pour the mixture into an 8-inch square nonstick baking dish. Bake for 15 minutes.
• Bring the confectioners' sugar and lemon juice to a simmer in a small saucepan. Simmer until slightly thickened, then turn off the heat.
• Drizzle the pudding with the glaze and then scatter with most of the citrus zest. Dust with confectioners' sugar and sprinkle with the remaining zest. Serve immediately.

LOBSTER VELOUTE WITH CHILLED LOBSTER SALAD AND CAVIAR

Steps:

• For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
• For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
• Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

BUTTER POACHED LOBSTER & COCONUT CORN PUDDING

Steps:

• 1. gather ingredients
• 2. in a mixing bowl add milk and eggs. whisk thoroughly. add the remaining coconut corn pudding ingredients in the bowl. mix well. butter a 8X8 casserole dish. pour mixture in dish
• 3. in a mixing bowl, add bread crumb ingredients together. add breadcrumbs on top of pudding
• 4. preheat oven to 350 degrees. bake for 40-45 minutes or until golden brown. remove from oven and allow to rest
• 5. in a heated sauce pan add butter allow to melt and add other butter poached lobster ingredients except lobster. allow butter to simmer for 5 minutes to pick up all the flavors. add lobster meat and poach for 10 minutes or until done.
• 6. on a plate, add some coconut corn pudding, top with lobster and drizzle with butter. ENJOY!

LOBSTER NEWBERG

Steps:

• Season lobster tails with salt.
• Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
• Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
• Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
• Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
• Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.