LOBSTER SALAD LETTUCE CUPS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat.
- Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
- Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes.
- Meanwhile, whisk the mayonnaise, juice of the remaining lemon, mustard and hot sauce in a medium bowl. Add the lobster, celery and any mix-ins. Toss to combine and season with salt.
- Divide the lobster salad among the lettuce cups and sprinkle with the chives.
LOBSTER-STUFFED POTATOES
Steps:
- Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
- Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
- Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
- Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
- Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
- Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
- In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
- Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.
SHRIMP STUFFED CUCUMBER CUPS
Steps:
- Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling.
- Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
- Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.
STUFFED CUCUMBER CUPS
An easy to make and fun to serve party finger food. This creamy blue cheese and walnut mixture can also be used to stuff celery and cherry tomatoes.
Provided by Lorac
Categories Fruit
Time 15m
Yield 24 appetizers
Number Of Ingredients 6
Steps:
- Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
- Remove the ends and cut each cucumber into 3/4 inch rounds.
- Using a melon baller, scoop out the seeds from the center of each round to form a cup.
- Reserve 1 tbsp of the walnuts as a garnish.
- Combine remaining ingredients and stir until well blended.
- Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.
LOBSTER SALAD ON CUCUMBER SLICES
Provided by Clinton Kelly
Categories Appetizer Cocktail Party Quick & Easy Mayonnaise Lobster Cucumber Bell Pepper Family Reunion Shower
Number Of Ingredients 6
Steps:
- Peel and slice the cucumber into 1/8-inch-thick slices. (They need to be a little thick to support the weight of the lobster salad.) Reserve in a bowl of cold water until you're ready to assemble the appetizers.
- Chop the lobster meat into small pieces. Toss in a bowl with the mayo, yellow pepper, salt and pepper.
- Place a spoonful on each cucumber slice.
STUFFED CUCUMBERS
For a change of pace, I like to serve these stuffed cucumbers in place of a lettuce salad. They're really refreshing, and a touch of French dressing makes them a colorful addition to any meal. -Mrs. Howard Phipps, Hernando, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.
Nutrition Facts : Calories 181 calories, Fat 15g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 731mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
More about "lobster stuffed cucumber cups recipes"
STUFFED CUCUMBER CUPS RECIPE | EAT SMARTER USA
From eatsmarter.com
4.3/5 (6)Total Time 25 minsCategory Brunch, Snack, AppetizerCalories 280 per serving
CLEARWATER LOBSTER STUFFED MUSHROOM CAPS - CLEARWATER
From clearwater.ca
10 BEST STUFFED CUCUMBER APPETIZERS RECIPES | YUMMLY
From yummly.com
EASY CUCUMBER CUPS STUFFED RECIPE - YUMMLY RECIPES
From ymmlyrecipes.com
STUFFED CUCUMBER CUPS FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
10 BEST STUFFED CUCUMBER APPETIZERS RECIPES | YUMMLY
From yummly.com
STUFFED CUCUMBER CUPS RECIPES
From tfrecipes.com
LOBSTER STUFFED CUCUMBER CUPS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love