Fresh mushrooms stuffed with seafood, smothered in Monterey Jack cheese and baked golden brown
I have the reg recipe for mushrooms but not the one with Monterey Jack Cheese, is it the same?

Why not Google Seafood Stuffed Mushrooms & see if you come up with several recipes.Also Google Stuffed Mushrooms recipe from Red Lobster.
It’s worth a try.

P.s. Don’t worry I won’t tell ur manager lol!

my son-in law is the manager at one of the Red Lobsters here.
According to him, the real secret to them is not the biscuit itself, (which is made with bisquick, cheese, garlic, etc), but the scampi sauce they brush on top.
any of the copycat recipes you find on the net with bisquick are correct….but you gotta get that scampi sauce on em!
I make them at home, and brush the top with melted butter, garlic and fresh parsley…. they are almost indistinguishable from what you get at the restaurant….

Ingredients:
2 cups Bisquick
2/3 cup milk
1 1/2 cup cheddar cheese — shredded
1/8 t. garlic powder

1/4 cup butter — melted
1/4 teaspoon fresh garlic, put through a press (not the garlic powder)
minced fresh parsley. (you may have seen this with parsley flakes or no parsley…. trust me, the fresh makes a difference.

Directions:

Preheat oven to 450. Mix baking mix, milk, cheese and garlic powder until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix butter, garlic and parsley
brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

Heat oil in a small pan& saute onion; add remaining ingredients.
Cook over medium heat until cream is reduced by half.
Remove from heat, season to taste& serve .

French Style Lobster sauce;

1st steep whole lobster

2 1 1/2 to 2 pound lobsters
1/2 cup white vinegar per 8 quarts of water
enough water to completely cover lobsters

Place lobsters in a stockpot or other heat-proof container with a lid.

Bring water and vinegar to a rolling boil and then pour over lobsters and cover.

Let steep for 2 minutes for 1 1/2 pound lobsters and 3 minutes for 2 pound lobsters.

Remove from the pot with tongs, twist off claws with knuckles attached and return claws to pot for 5 minutes.
Twist off the tails from the body and pull off the flippers from the end of the tail. Push the meat out through the large end of the tail.
Remove the vein from the center of the tail.
After 5 minutes, remove the claws from the pot and crack open with the back of a knife. Use only enough force to crack the claw and loosen the meat.
Remove the meat from the knuckles. Save the bodies for stock.

Liquid from steeping the lobsters
Lobster bodies and shells
4 ounces butter
4 ounces flour
4 shallots, fine dice
1 small onion, fine diced
1 clove garlic, peeled and chopped
3 tablespoons tomato paste
4 ripe medium sized tomatoes, peeled, seeded and diced(link to tomato concassee)
1 tbsp chopped fresh tarragon
1 tsp chopped fresh thyme
1/2 cup cognac or brandy
Salt
Freshly cracked pepper

Melt butter in saucepan and saute shallots and onion until lightly browned, add garlic.

Rinse lobster bodies, removing and reserving the pale green tomalley and the orange roe.

Add lobster bodies and shells, tomatoes and tomato paste to the saucepan and saute for 5 minutes.
Add flour and stir well to make the roux..
Add 2 cups of steeping liquid 1/3 at a time, stirring to remove lumps between each addition.
Add herbs and simmer for 20 minutes, stirring often.
Salt and pepper to taste.
Strain through a fine chinois(china cap).

INSTRUCTIONS
Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more
minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with
the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.

Lobster Newburg Recipe
INGREDIENTS
1 qt. milk
1 tsp. white wine Worcestershire sauce
1/2 lb. butter or margarine
1 tsp. black pepper
1 cup flour
1/2 cup sherry
1 finely minced shallot
2 tbsp. paprika
2 fluid oz. clarified butter
1/2 cup lobster fumet
4 1-2lb. cooked, shucked, lobsters-save tomalley 1 patty shell per person

INSTRUCTIONS
In a 2 qt. double boiler, bring 1 qt. of milk to 180 degrees. While the milk is heating, melt the margarine in a small saucepan. Add the flour and
mix thoroughly to the melted margarine with a wire whip . Slowly add this roux to the scalded milk, stirring constantly with the whip. Keep whipping to avoid lumping as the sauce thickens. Add the Dijon mustard mix and then the lobster fumet, slowly whipping until smooth. Set aside.

In a large sauté pan, put the clarified butter and the minced shallot and cook on low heat until the shallot is slightly browned. Cut the lobster meat into bite sized pieces and add butter and shallots. Cook on heat for about 1 minute then add worcestershire and black pepper. While stirring constantly with a wooden spoon, add the sherry and the lobster tomalley and cook until the sherry starts to boil approximately 2 min. Sprinkle in the paprika and add the white sauce. Reduce heat and simmer for 2 minutes. Remove from heat and serve on a golden brown patty shell.

Lobster Thermidor Recipe
INGREDIENTS
2 each shucked, quarter lobsters
1/2 cup lobster stock
1 tbsp. olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell peppers
1 tsp. Dijon mustard
1/2 cup chopped mushrooms
1.5 cups white sauce
2 tbsp. chopped fresh tarragon (or 1 tbsp. dry) 1/2
cup fresh grated parmesan cheese
1/4 tsp. black pepper

INSTRUCTIONS
Follow the cooking method for sauteed lobster. Keep the shell intact and carefully remove the meat from the body. Reserve the tamalley in a bowl and place in oven. Cook for approximately 45 minutes or until top of quiche is golden brown. Remove from heat and let stand for 15 minutes. and cut the meat into small bite sized pieces. In a medium sized saute pan, heat olive oil over medium-high heat. Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper. Cook 2-3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to
high. When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly. Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat. Place mixture in shells, top with parmesan cheese and sprinkle with paprika. Set under a preheated broiler and brown. Serve immediately.

Baked Stuffed Lobster Recipe
INGREDIENTS
2 lobsters (1 1/2 lbs. each) 1/2
teaspoon garlic powder
4 cups cracker crumbs (Hi Ho, Ritz, etc.) Lobster tamale (liver)
1 1/2 cups melted butter or margarine

INSTRUCTIONS
In large bowl mix melted butter into cracker crumbs and garlic powder. Split the lobsters down the center and remove the stomach and vein. Save the tamale (liver) and add to cracker crumb mixture. Stuff lobsters with cracker mixture. Bake for 20 minutes at 450 degrees.

Lobster Ceasar Salad
INGREDIENTS:
3 each anchovy
1/2 each squeezed lemon
3 tbsp. olive oil
1/4 cup parmesan cheese
1 tsp. chopped garlic
1/2 head torn romaine lettuce
2 tsp. red wine vinegar
1/2 croutons
2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
5 dash Worcestershire sauce
4 each lobster claws
1 each Coddled egg yolk

INSTRUCTIONS
Using a medium sized wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk, mix together and add the Worcestershire, lemon, and parmesan cheese. Add the romaine lettuce and croutons and toss the salad until all the lettuce is coated with the dressing. Serve in individual bowls adding a
lobster claw to each. Serve immediately.

Lobster Vichyssoise
INGREDIENTS
4 cups peeled & cubed potatoes, 1/2" cubes 2 tsp.
Dijon mustard
2 cups chopped leeks
2 cups all-purpose cream
5 cups chicken stock
1.5 cups Lobster Meat (bite-sized pieces)
1/5 tsp. leaf thyme
1/4 cup chopped parsley
1 tsp. black pepper
1/4 cup chopped scallions
1/4 tsp. white-wine worcestershire

INSTRUCTIONS
Bring chicken broth to a boil in a small stock pot. Add leeks, potatoes, thyme, pepper and worcestershire sauce. Bring to a boil again , cover and let simmer for 1 hour. Remove pot from heat and drain off one cup of the liquid. Puree rest of mixture (with blender, food processor, etc.). Add cream to each batch that you pureee. On the last batch you puree add mustard. Place pureed soup in container and add lobster meat mixing thoroughly. Chill for four or more hours. Serve in chilled bowls and top with parsley and scallions. Great with your favorite wine!

Lobster Stuffing
INGREDIENTS
6 oz. chopped lobster meat
1/4 tsp. black pepper
2 tbsp. lobster tamalley
1/4 tsp. celery salt
1/2 lb. crushed Ritz, Hi Ho, etc. crackers
1/4 tsp. garlic salt
1/2 cup grated parmesan cheese
1 dash Tobasco sauce
3 oz. sherry
1/2 cup clarified butter or olive oil

INSTRUCTIONS
In a food processor using the knife attachment, place the cooked meat of one quarter lobster. Start motor and run until meat is finely chopped. Remove lobster and repeat process with the crackers. In a medium sized bowl, combine all ingredients and mix thoroughly.

Lobster Quiche
INGREDIENTS
1 each pie shell
1 tsp. Dijon mustard
6 each well beaten eggs
1 cup grated swiss cheese
1.5 cups sour cream
1 cup grated sharp cheddar cheese
1/2 tsp. Worcestershire sauce
1/2 chopped scallions
1/4 tsp black pepper
6 oz. chopped lobster meat

INSTRUCTIONS
Preheat oven to 375 degrees. In a medium sized mixing bowl, blend eggs, sour cream, Worcestershire, pepper and Dijon mustard together. (This is the quiche batter.) Arrange pie dough in a pie shell. In a seperate bowl, toss the two cheeses with the scallions and lobster. Place the lobster mixture into the pie shell. Add the quiche batter, sprinkle with paprika.

Lobster Fradiavolo
INGREDIENTS
2 1-2lb. lobsters
1 dash tabasco
4 tbsp. olive oil
1 dash Worcestershire sauce
2 tsp. minced garlic
1/2 tsp. oregano
1/2 cup minced onion
1/2 tsp. basil
1/2 cup minced celery
2 each medium, skinned, diced tomatoes
1/2 cup minced green pepper
1/2 cup marsala
1/4 cup chopped parsley
1/4 cup cooked pasta
1/4 tsp. black pepper
1/4 cup parmesan cheese

INSTRUCTIONS
Boil water in large pan and immerse lobsters to kill them. Remove from water, lay them on their backs and cut them in half lengthwise with a chef knife. Remove the intestinal tract that runs down the back of the tail section and the stomach. Save the tamalley and the roe in a separate bowl to add later on.
In a large skillet, place olive oil and garlic. Cook on high heat until garlic starts to brown. Add the onions, celery, peppers, parsley, pepper, tabasco, Worcestershire, oregano and basil. Cook over medium heat for 4-5 minutes then add lobsters split side down. Pour the tomatoes, marsala wine, tomalley and roe over lobsters, cover and cook on medium heat 8-10 minutes. In a large shallow bowl, place 8 oz. of the pasta. Remove lobsters from pan and place split side up on pasta. Cover with sauce,
sprinkle with parmesan cheese and serve.

Lobster Alfredo
INGREDIENTS
1/2 cup lobster fumet
1 tsp. Dijon mustard
1 cup fresh shucked lobster meat
1/4 tsp. Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4
tsp. black pepper
1 tbsp. whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 lb. fettucine pasta

INSTRUCTIONS
Over medium heat, in a medium size sauce pan, melt the whole butter and add the lobster fumet and the heavy cream and turn heat up to medium high.
When cream is hot, just before boiling, add the parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. add
the Worcestershire, tobasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the lobster meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve.

Lobster Florentine Crepes
INGREDIENTS
8 each crepes
1/4 tsp. black pepper
1 lb. freshly shucked lobster meat
1 tsp. fresh squeezed lemon juice
1/4 cup clarified butter
1 cup cooked, well drained spinach
1/4 cup minced onions
1/4 cup white sauce
1/2 cup sliced mushrooms
1 cup Hollandaise sauce
1 tsp. chopped garlic
1/4 cup chopped parsley
1/4 cup chopped walnuts

INSTRUCTIONS
Over medium heat in a medium sized saucepan, heat butter and add garlic, onions, and mushrooms. Saute until soft. Add walnuts, black pepper, lemon, spinach and white sauce. Blend thoroughly and remove from heat. In individual shallow baking dishes, assemble crepes. Place 2 oz. of lobster in each crepe, top with spinach mixture, and wrap each crepe. Place in baking dish, approximately 2 to a dish, with folded side down. Bake in preheated oven for 10 minutes at 350 degrees. While crepes are baking, make Hollandaise sauce. Remove crepes from oven, top with Hollandaise, garnish with chopped parsley and paprika and serve.

A frozen combination of Bacardi rum and tropical mangoes swirled and topped with sweet, blended strawberries.

http://hubpages.com/hub/Red_Lobster_Copycat_Recipes

I know you probably already knew the "main" ingredients…but I’m sure if you ask at the restaurant, they’ll give you the exact measurements. I looked online at a few websites but had no luck.

This person has a blog [it looks updated] and it says they work there…try emailing them! Hopefully, they can help better than I did LOL – http://rlserver.blogspot.com/

Here are some helpful sites

http://www.themargaritaman.net/Recipes%20Cookbook.pdf

INSTRUCTIONS
Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more
minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with
the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.

top

Lobster Newburg Recipe
INGREDIENTS
1 qt. milk
1 tsp. white wine Worcestershire sauce
1/2 lb. butter or margarine
1 tsp. black pepper
1 cup flour
1/2 cup sherry
1 finely minced shallot
2 tbsp. paprika
2 fluid oz. clarified butter
1/2 cup lobster fumet
4 1-2lb. cooked, shucked, lobsters-save tomalley 1 patty shell per person

INSTRUCTIONS
In a 2 qt. double boiler, bring 1 qt. of milk to 180 degrees. While the milk is heating, melt the margarine in a small saucepan. Add the flour and
mix thoroughly to the melted margarine with a wire whip . Slowly add this roux to the scalded milk, stirring constantly with the whip. Keep whipping to avoid lumping as the sauce thickens. Add the Dijon mustard mix and then the lobster fumet, slowly whipping until smooth. Set aside.

In a large sauté pan, put the clarified butter and the minced shallot and cook on low heat until the shallot is slightly browned. Cut the Lobster Meat into bite sized pieces and add butter and shallots. Cook on heat for about 1 minute then add worcestershire and black pepper. While stirring constantly with a wooden spoon, add the sherry and the lobster tomalley and cook until the sherry starts to boil approximately 2 min. Sprinkle in the paprika and add the white sauce. Reduce heat and simmer for 2 minutes. Remove from heat and serve on a golden brown patty shell.

top

Lobster Thermidor Recipe
INGREDIENTS
2 each shucked, quarter lobsters
1/2 cup lobster stock
1 tbsp. olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell peppers
1 tsp. Dijon mustard
1/2 cup chopped mushrooms
1.5 cups white sauce
2 tbsp. chopped fresh tarragon (or 1 tbsp. dry) 1/2
cup fresh grated parmesan cheese
1/4 tsp. black pepper

INSTRUCTIONS
Follow the cooking method for sauteed lobster. Keep the shell intact and carefully remove the meat from the body. Reserve the tamalley in a bowl and place in oven. Cook for approximately 45 minutes or until top of quiche is golden brown. Remove from heat and let stand for 15 minutes. and cut the meat into small bite sized pieces. In a medium sized saute pan, heat olive oil over medium-high heat. Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper. Cook 2-3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to
high. When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly. Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat. Place mixture in shells, top with parmesan cheese and sprinkle with paprika. Set under a preheated broiler and brown. Serve immediately.

top

Baked Stuffed Lobster Recipe
INGREDIENTS
2 lobsters (1 1/2 lbs. each) 1/2
teaspoon garlic powder
4 cups cracker crumbs (Hi Ho, Ritz, etc.) Lobster tamale (liver)
1 1/2 cups melted butter or margarine

INSTRUCTIONS
In large bowl mix melted butter into cracker crumbs and garlic powder. Split the lobsters down the center and remove the stomach and vein. Save the tamale (liver) and add to cracker crumb mixture. Stuff lobsters with cracker mixture. Bake for 20 minutes at 450 degrees.

top

Lobster Ceasar Salad
INGREDIENTS:
3 each anchovy
1/2 each squeezed lemon
3 tbsp. olive oil
1/4 cup parmesan cheese
1 tsp. chopped garlic
1/2 head torn romaine lettuce
2 tsp. red wine vinegar
1/2 croutons
2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
5 dash Worcestershire sauce
4 each lobster claws
1 each coddled egg yolk

INSTRUCTIONS
Using a medium sized wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly. Using the fork, add the olive oil and the Coddled (meaning to cook in simmering water for 1 minute) egg yolk, mix together and add the Worcestershire, lemon, and parmesan cheese. Add the romaine lettuce and croutons and toss the salad until all the lettuce is coated with the dressing. Serve in individual bowls adding a
lobster claw to each. Serve immediately.

Boiled Lobsters

Enjoy lobster in all its glory; simply cooked and eaten plain. Also good with butter or your favorite dipping sauce.

1/4 cup salt
4 (1 1/2-pound) lobsters

Pour water into a large stockpot according to this formula: 1 gallon for the first pound of lobster and 1 additional quart for each additional pound.
Bring to a rolling boil and add salt.
Add lobsters, head first, one at a time and quickly cover. Boil for about 11 minutes from the time the water returns to a boil. Meat should be opaque and firm; or 140°F when an instant-read thermometer is inserted into the tail meat.
Drain well and serve.
Makes 4 servings.

Note: Most of a lobster’s meat is in its tail and claws. The only parts considered inedible are the head sac, the black intestine that runs along the outside of the tail, and the feathery gills in the body.

a truly tempting dish, suggeston for dinner tonight:

Classic Lobster Newburg

To be truly authentic, serve this rich dish over buttered toast points.

2 pounds lobster tails, thawed
1/4 cup butter
3 tablespoons brandy
2 tablespoons sherry
1 1/2 cups light cream, or half-and-half
7 teaspoons brandy
4 teaspoons sherry
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large egg yolks

Bring a large pot of salted water to a vigorous boil. Add Lobster Tails and cook, covered, for 8 minutes from the time the water returns to a boil. Transfer to a cutting board, cool, crack open, and remove the meat.
In a heavy saucepan, melt butter over moderate heat. Add lobster meat and cook, stirring occasionally, for 2 minutes. Add 3 tablespoons brandy and 2 tablespoons sherry; cook, stirring, for 2 minutes. Remove meat from pan and set aside.
Stir cream into saucepan and boil until reduced. Reduce the heat to low and stir in 7 teaspoons brandy, 4 teaspoons sherry, cayenne pepper, salt and nutmeg. Whisk in egg yolks and cook until thick. Stir in the lobster and heat through.
Makes 6 servings.

amazing!!!!!

Creamy Grits with Maine Lobster, Roasted Tomatoes, and Wild Mushroom Stew

For the Stew:
2 pounds Maine lobster, meat
4-ounces bacon, cut batonnet
1-ounce olive oil
1 pound Oyster mushrooms, cleaned and halved
1 pound Chanterelle mushrooms, cleaned and cut in wedges
4 tablespoons shallots, finely diced
1 tablespoon garlic, minced
1 tablespoon thyme, chopped
1 bay leaf
2 cups white wine
6 cups lobster stock
1 to 2 teaspoons cornstarch slurry (1 tablespoon water mixed with 1 tablespoon starch)
16 oven-dried tomatoes, quartered
2 tablespoons parsley, chopped
To taste salt and pepper
For the Grits:
2 tablespoons butter
2 cloves garlic, minced
4 green onions, chopped
2 teaspoons thyme, chopped
1 1/2 cups grits
6 cups chicken stock
1/2 cup heavy cream
To taste salt, pepper, and hot sauce
As needed lemon wedges
In a very large stockpot, over high heat, bring 6 quarts water to a boil and add 1 tablespoon salt. Add the lobsters to the boiling water and blanch for 2 minutes. Remove the lobsters and drain them. Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in two whole pieces. Slice into 1/2-inch thick medallions. Keep the claws separate.
Heat the bacon in a large saucepot. Cook until the fat is rendered and the bacon is crisp. Remove the bacon, leaving the rendered fat in the pan.
Add the oil and the mushrooms and turn up the heat. Sauté until the mushrooms are golden brown. Add the shallots, garlic, thyme, and bay leaf. Cook over medium heat for about 1 minute. Deglaze with white wine and reduce by 3/4. Add the stock and bring to a simmer. Add cornstarch slurry, let reduce until slightly thickened to light sauce consistency.
Add the Lobster Meat, tomatoes and parsley. Bring to a simmer and adjust the seasoning.
To make the grits, melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes.
Add grits and stir 1 minute. Whisk in the chicken stock and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes.
Whisk in salt, pepper, and hot pepper sauce. Hold warm.
To serve, place the grits in the center of the soup plate. Make an indentation in the center. Pour the stew in the center and garnish with a claw and a sprinkle of fresh parsley.
Serve with lemon on the side.
Makes 8 servings.

if you dont know im not going to tell you:

Grilled Kennebunkport Lobster with Barbecue Mayonnaise

1 teaspoon olive oil
1/4 cup shallots, diced
1 clove garlic, chopped
6 smoked tomatoes
1 teaspoon horseradish
2 large egg yolks
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
2 drops tabasco sauce
1 cup olive oil
2 drops Worcestershire sauce
1/2 small lemon
To taste, salt & fresh ground pepper
4 ears corn
1 red onion, diced
2 tomatoes, diced
1 tablespoon rice wine vinegar
1 teaspoon parsley, chopped
1/4 cup olive oil
To taste, salt and pepper
2 Maine lobsters 1 1/2 pounds each
4 servings, mixed greens
For the Barbecue Mayonnaise:
In a teaspoon of olive oil, sauté the diced shallots and garlic over medium heat for 3-4 minutes.
Transfer to a blender and blend with the smoked tomatoes and horseradish. Add the egg yolks, mustard, red wine vinegar, and tabasco sauce.
While blending, slowly add the olive oil to form a mayonnaise. Add the Worcestershire sauce and a squeeze of lemon juice. Season to taste and reserve in a container.
For the Corn Salad:
Grill the corn and cut off the cob into a bowl.
Mix in the diced red onion and tomato. Add the rice wine vinegar, parsley, olive oil, salt, and pepper. The salad can be prepared up to one day in advance and kept refrigerated.
Grilled Lobster:
Steam the lobster for 5 minutes. Cut in half length-wise, clean out head area, and cut open claws and knuckles.
On a hot grill place the lobster flesh side down for 5 minutes.
Then turn the lobster over so the shell side is down and brush the lobster liberally with the barbecue mayonnaise. Continue to cook shell side down for another 5 minutes or until the flesh is firm to the touch.
Place the lobster halves on a bed of mixed greens dressed in the barbecue mayonnaise and fill the head of the lobster with the corn salad.
Makes 4 servings.

a twist on the old classic:

Lobster Newburg with Lemon

2 Frozen Lobster tails
6 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whipping cream
3 large egg yolks
3 tablespoons sherry
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon paprika

In a large stockpot of vigorously boiling salted water, plunge in lobster tails and boil, covered, for 8 minutes from the time the water returns to a boil. Remove tails from the water, drain and transfer to a cutting board. Cool, crack open, and remove the meat. Reserve.
Melt butter in a heavy saucepan over medium-low heat. Add the lobster pieces and cook for about 2 minutes, stirring occasionally. Remove lobster pieces and set aside.
Blend flour into remaining butter, stirring to distribute. Allow mixture to bubble. Lower heat and add cream all at once. Cook, stirring constantly, until the sauce thickens and bubbles. Remove skillet from heat momentarily.
Separate egg yolks into a small bowl. Add a small amount of the sauce; mix well.
Return egg mixture to sauce, and cook, stirring, constantly, until the mixture thickens. Return the lobster meat and heat through. Add sherry, lemon juice, and salt.
Remove lobster and sauce to a heated serving dish (if desired); sprinkle with paprika and serve.
Makes 4 servings.

i just love to cook. these recipes where in my favorite box. maybe a few months ago i found this site. here ya go:

Boiled Lobsters

Enjoy lobster in all its glory; simply cooked and eaten plain. Also good with butter or your favorite dipping sauce.

1/4 cup salt
4 (1 1/2-pound) lobsters

Pour water into a large stockpot according to this formula: 1 gallon for the first pound of lobster and 1 additional quart for each additional pound.
Bring to a rolling boil and add salt.
Add lobsters, head first, one at a time and quickly cover. Boil for about 11 minutes from the time the water returns to a boil. Meat should be opaque and firm; or 140°F when an instant-read thermometer is inserted into the tail meat.
Drain well and serve.
Makes 4 servings.

Note: Most of a lobster’s meat is in its tail and claws. The only parts considered inedible are the head sac, the black intestine that runs along the outside of the tail, and the feathery gills in the body.

a truly tempting dish, suggeston for dinner tonight:

Classic Lobster Newburg

To be truly authentic, serve this rich dish over buttered toast points.

2 pounds lobster tails, thawed
1/4 cup butter
3 tablespoons brandy
2 tablespoons sherry
1 1/2 cups light cream, or half-and-half
7 teaspoons brandy
4 teaspoons sherry
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large egg yolks

Bring a large pot of salted water to a vigorous boil. Add Lobster Tails and cook, covered, for 8 minutes from the time the water returns to a boil. Transfer to a cutting board, cool, crack open, and remove the meat.
In a heavy saucepan, melt butter over moderate heat. Add Lobster Meat and cook, stirring occasionally, for 2 minutes. Add 3 tablespoons brandy and 2 tablespoons sherry; cook, stirring, for 2 minutes. Remove meat from pan and set aside.
Stir cream into saucepan and boil until reduced. Reduce the heat to low and stir in 7 teaspoons brandy, 4 teaspoons sherry, cayenne pepper, salt and nutmeg. Whisk in egg yolks and cook until thick. Stir in the lobster and heat through.
Makes 6 servings.

amazing!!!!!

Creamy Grits with Maine Lobster, Roasted Tomatoes, and Wild Mushroom Stew

For the Stew:
2 pounds Maine lobster, meat
4-ounces bacon, cut batonnet
1-ounce olive oil
1 pound Oyster mushrooms, cleaned and halved
1 pound Chanterelle mushrooms, cleaned and cut in wedges
4 tablespoons shallots, finely diced
1 tablespoon garlic, minced
1 tablespoon thyme, chopped
1 bay leaf
2 cups white wine
6 cups lobster stock
1 to 2 teaspoons cornstarch slurry (1 tablespoon water mixed with 1 tablespoon starch)
16 oven-dried tomatoes, quartered
2 tablespoons parsley, chopped
To taste salt and pepper
For the Grits:
2 tablespoons butter
2 cloves garlic, minced
4 green onions, chopped
2 teaspoons thyme, chopped
1 1/2 cups grits
6 cups chicken stock
1/2 cup heavy cream
To taste salt, pepper, and hot sauce
As needed lemon wedges
In a very large stockpot, over high heat, bring 6 quarts water to a boil and add 1 tablespoon salt. Add the lobsters to the boiling water and blanch for 2 minutes. Remove the lobsters and drain them. Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in two whole pieces. Slice into 1/2-inch thick medallions. Keep the claws separate.
Heat the bacon in a large saucepot. Cook until the fat is rendered and the bacon is crisp. Remove the bacon, leaving the rendered fat in the pan.
Add the oil and the mushrooms and turn up the heat. Sauté until the mushrooms are golden brown. Add the shallots, garlic, thyme, and bay leaf. Cook over medium heat for about 1 minute. Deglaze with white wine and reduce by 3/4. Add the stock and bring to a simmer. Add cornstarch slurry, let reduce until slightly thickened to light sauce consistency.
Add the lobster meat, tomatoes and parsley. Bring to a simmer and adjust the seasoning.
To make the grits, melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes.
Add grits and stir 1 minute. Whisk in the chicken stock and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes.
Whisk in salt, pepper, and hot pepper sauce. Hold warm.
To serve, place the grits in the center of the soup plate. Make an indentation in the center. Pour the stew in the center and garnish with a claw and a sprinkle of fresh parsley.
Serve with lemon on the side.
Makes 8 servings.

if you dont know im not going to tell you:

Grilled Kennebunkport Lobster with Barbecue Mayonnaise

1 teaspoon olive oil
1/4 cup shallots, diced
1 clove garlic, chopped
6 smoked tomatoes
1 teaspoon horseradish
2 large egg yolks
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
2 drops tabasco sauce
1 cup olive oil
2 drops Worcestershire sauce
1/2 small lemon
To taste, salt & fresh ground pepper
4 ears corn
1 red onion, diced
2 tomatoes, diced
1 tablespoon rice wine vinegar
1 teaspoon parsley, chopped
1/4 cup olive oil
To taste, salt and pepper
2 Maine lobsters 1 1/2 pounds each
4 servings, mixed greens
For the Barbecue Mayonnaise:
In a teaspoon of olive oil, sauté the diced shallots and garlic over medium heat for 3-4 minutes.
Transfer to a blender and blend with the smoked tomatoes and horseradish. Add the egg yolks, mustard, red wine vinegar, and tabasco sauce.
While blending, slowly add the olive oil to form a mayonnaise. Add the Worcestershire sauce and a squeeze of lemon juice. Season to taste and reserve in a container.
For the Corn Salad:
Grill the corn and cut off the cob into a bowl.
Mix in the diced red onion and tomato. Add the rice wine vinegar, parsley, olive oil, salt, and pepper. The salad can be prepared up to one day in advance and kept refrigerated.
Grilled Lobster:
Steam the lobster for 5 minutes. Cut in half length-wise, clean out head area, and cut open claws and knuckles.
On a hot grill place the lobster flesh side down for 5 minutes.
Then turn the lobster over so the shell side is down and brush the lobster liberally with the barbecue mayonnaise. Continue to cook shell side down for another 5 minutes or until the flesh is firm to the touch.
Place the lobster halves on a bed of mixed greens dressed in the barbecue mayonnaise and fill the head of the lobster with the corn salad.
Makes 4 servings.

a twist on the old classic:

Lobster Newburg with Lemon

2 Frozen Lobster tails
6 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whipping cream
3 large egg yolks
3 tablespoons sherry
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon paprika

In a large stockpot of vigorously boiling salted water, plunge in lobster tails and boil, covered, for 8 minutes from the time the water returns to a boil. Remove tails from the water, drain and transfer to a cutting board. Cool, crack open, and remove the meat. Reserve.
Melt butter in a heavy saucepan over medium-low heat. Add the lobster pieces and cook for about 2 minutes, stirring occasionally. Remove lobster pieces and set aside.
Blend flour into remaining butter, stirring to distribute. Allow mixture to bubble. Lower heat and add cream all at once. Cook, stirring constantly, until the sauce thickens and bubbles. Remove skillet from heat momentarily.
Separate egg yolks into a small bowl. Add a small amount of the sauce; mix well.
Return egg mixture to sauce, and cook, stirring, constantly, until the mixture thickens. Return the lobster meat and heat through. Add sherry, lemon juice, and salt.
Remove lobster and sauce to a heated serving dish (if desired); sprinkle with paprika and serve.
Makes 4 servings.

i just love to cook. these recipes where in my favorite box. maybe a few months ago i found this site. here ya go: