Lobster Puff Casserole Recipes

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

LOBSTER PUFFS

Steps:

• Mix the lobster, celery, green onion, red pepper, cream cheese, mayonnaise, lemon juice and black pepper together until well blended.
• Cover with plastic wrap and refrigerate.
• Preheat oven to 400 degrees F.
• Boil the water and butter in a saucepan over medium heat.
• Pour in flour and stir vigorously over medium heat until mixture forms a ball.
• Remove from heat and beat an egg in until mixture is smooth.
• Repeat with remaining eggs.
• Drop by teaspoons onto an ungreased baking sheet, mounds should be about 1/2" round, space about 1 1/2" apart.
• Bake for about 30 minutes or until golden brown.
• Cool completely.
• Cut off tops and scoop out any doughy material in the center of the puff.
• Fill with lobster mixture and replace top.
• Chill until ready to serve.

LOBSTER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
• Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
• To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.

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.

LOBSTER CASSEROLE

Steps:

• Lightly saute mushrooms, shallots and garlic in olive oil. Stir in lobster and wine. Remove from pan and set aside.
• In the same pan, melt butter. Mix in crumbled carckers and parsley. Set aside 1/2 of the crumb mixture.
• Mix lobster mixture and 1/2 od the stuffing mixture - mix well.
• Slowly stir in cream.
• Pour into casserole dish and top with remaing stuffing mixture.
• Bake 10-15 minutes iin a preheated 325 degree .

LOBSTER PUFF CASSEROLE

Steps:

• Preheat oven to 350°F Butter or grease an 8 x 8-inch glass baking dish or equivalent round baking dish.
• In the top of a double boiler, stir tapioca and milk until tapioca is clear and transparent.
• Remove from heat.
• Add lobster, salt, paprika, lemon juice, and beaten egg yolks, stirring to combine. Fold in stiff egg whites. Pour into prepared baking dish and bake 40 minutes or until firm.
• Serve hot.