VENUS DE MILO BAKED STUFFED LOBSTER
For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. This is one of the recipes that makes them famous. NOTE: See my instructions on "how to broil a lobster" and prepare for stuffing in my Misc. Cookbook.
Provided by quotFoodThe Way To
Categories Lobster
Time 1h
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the lobsters for broiling and set aside.
- After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter.
- Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups.
- In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box).
- Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
- Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
- Next, divide the seafood into equal parts and fill the lobster body.
- Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
- Pre-heat the oven to 375 degrees F.
- Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch.
- Serve at once with lemon wedges and drawn butter.
Nutrition Facts : Calories 1467.1, Fat 70.7, SaturatedFat 40.7, Cholesterol 1138.4, Sodium 3476, Carbohydrate 5.2, Sugar 0.1, Protein 193.7
VENUS DE MILO SOUP
This my version of a popular soup served at a well-known banquet facility in southeastern Massachusetts. It is simple to prepare using common ingredients you may already have on hand in your pantry and freezer. Feel free to vary the basic recipe with in-season fresh veggies and low-fat turkey or veggie-soy burger for the ground beef.
Provided by Elizabeth Cornell Chedid
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.
- Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 32.5 g, Cholesterol 35.5 mg, Fat 7.8 g, Fiber 5.5 g, Protein 16.3 g, SaturatedFat 2.9 g, Sodium 805.2 mg, Sugar 2.6 g
VENUS DE MILO NEW ENGLAND LOBSTER CASSEROLE
With this recipe special care should be taken not to over salt because when wine is added to a sauce it will intensify the saltiness. Wine should only be added to a hot sauce just prior to serving. Avoid boiling a sauce after wine has been added. This recipe will also work well with scallops, crabmeat, or a combination of seafood. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school.
Provided by quotFoodThe Way To
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer.
- In a separate saucepan melt the butter and sauté the onions until they become transparent.
- Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute.
- Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce.
- Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes.
- Add the white wine and simmer for an additional 10 minutes.
- Adjust seasoning with salt and pepper and remove from heat.
- Place the lobster chunks in a mixing bowl and add the hot sauce and mix until a nice blend is achieved.
- Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole.
- Remove the casserole from the oven and brown the top under the broiler if desired.
- Serve at once.
Nutrition Facts : Calories 355.4, Fat 17.6, SaturatedFat 10.4, Cholesterol 188.9, Sodium 681.6, Carbohydrate 12.7, Fiber 0.6, Sugar 0.8, Protein 33.1
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.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 17.7 g, Cholesterol 214.7 mg, Fat 33.2 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 19.9 g, Sodium 560.2 mg, Sugar 2.3 g
VENUS DE MILO GOURMET LOBSTER BISQUE
Source: From the Award Winning Venus de Milo Restaurant taken from all restaurant recipes.
Provided by malinda sargent
Categories Other Soups
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce. When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use. Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half. In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute. Strain the lobster stock through a fine sieve. Add the lobster stock 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring. Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.
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