Friday, December 12, 2008

Lobster Pistachio Chinese Salad Pistachio Vinaigrette

Lobster Pistachio Chinese Salad Pistachio amazing red lobster recipe to try ! Nice one !


* Lobster Pistachio
* 1 cup dry sherry
* 6 cups water
* 2 Tablespoons chopped ginger
* 3 Tablespoons chopped lemon grass
* 2 each 1 pound Maine lobsters, steamed and shelled
* 1 Tablespoon sesame oil
* 2 Tablespoons finely chopped carrots
* 2 Tablespoons finely chopped Chinese cabbage
* 1 Tablespoon finely chopped green onion
* 1/4 teaspoon ground dry ginger
* 1/4 teaspoon cayenne pepper
* 2 eggs, slightly beaten
* 2 teaspoons lemon zest, finely chopped
* 2 teaspoons Kikoman soy sauce
* 1/2 cup rice flour
* 2 cups coarsely chopped pistachio nuts
* 3 cups corn oil
* Chinese Salad
* 2 carrots peeled and julienned
* 2 red peppers, julienned
* 1/2 head Chinese cabbage, julienned
* Pistachio Vinaigrette
* 1 cup pistachio nuts
* 1 Tablespoon cilantro
* 1 Tablespoon fresh lime juice
* 1 Tablespoon honey
* salt & black pepper to taste
* 1 cup corn oil
* 1/2 cup rice vinegar


1. In a 4 quart sauce pan add the sherry, water, ginger and lemon grass. Bring to a simmer. Add lobsters, then cover and continue cooking for 7 minutes. Cool quickly, then pick lobster meat out of shells and put pieces in large bowl.
2. In a sauté pan, heat sesame oil on medium-high heat; add carrots, Chinese cabbage and green onion. Sauté about 1 minute; drain oil and add vegetables to lobster meat.
3. Add ginger, cayenne pepper, eggs, lemon zest, soy sauce and rice flour. Mix together. Set in refrigerator for 1/2 hour.
4. Roll lobster mixture into balls about the size of a golf ball then roll into chopped pistachio nuts. Heat corn oil in wok to about 325 degrees. Add lobster balls to oil, moving around until heated through and golden brown. Set aside.
5. Place the julienned carrots, red peppers and Chinese cabbage into clean bowl.
6. Make vinaigrette in a food processor. Add pistachio nuts, cilantro, lime juice, honey, and salt & pepper. Blend well and slowly add corn oil and rice vinegar.
7. Toss salad with vinaigrette (save small amount of vinaigrette to garnish). Assemble salad in the middle of individual serving plates. Drizzle a little of the leftover vinaigrette around salad.
Place two lobster balls to plate and the red lobster recipe is ready to serve.. great !


Grilled Red Lobster Stuffed Crepes Baby Shrimp Hollandaise Blueberry

Grilled Red Lobster Stuffed Crepes Baby Shrimp Hollandaise Blueberry...try this red lobster recipe....great !


* Crepe Filling
* 8 each 1¼ pound lobsters
* 1 cup low-fat or fat free yogurt
* ¼ cup low-fat cream cheese
* 2 eggs (or egg beater supplement)
* 1 Tablespoon lemon juice
* 1 bunch cilantro, chopped
* Marinade for Lobster
* 2 Tablespoons oil
* 2 cups white wine
* 1 bunch cilantro
* 1 bunch fresh basil
* ½ cup lemon juice
* 1 teaspoon fresh cracked pepper
* 1 teaspoon salt

* Cook lobsters for about 9 minutes. Liberate lobster separating the tail meat from the claw meat. Marinate the tail meat for about an hour or overnight if you have the time. Lightly marinate the lobster claws and reserve them for garnishing the plate. Lightly grill lobster tails and let cool. Make your cream cheese and yogurt mixture, folding in the sliced lobster tails, white wine, cilantro, and eggs, try not to break the lobster pieces too much so the filling will have some body.

  • ¼ cup sifted flour
  • ½ teaspoon salt
  • 1 Tablespoon sugar
  • 2 eggs, well beaten
  • ¾ cup milk
  • 1 Tablespoon butter, melted

For the crepes, first mix all of the dry ingredients in bowl.Next, mix all the wet ingredients together in a bowl. Slowly add the dry ingredients to the wet mix until at desired consistency, which is a little loose. Ladle batter onto a greased griddle and cook just like a pancake. Let cool before stuffing. You will need 16 crepes.

Shrimp Hollandaise
  • 6 egg yolks
  • 1 Tablespoon white wine
  • 2 teaspoons lemon juice
  • 4 cups butter, melted
  • 16 ounces baby shrimp
  • ¼ teaspoon white pepper
  • ½ teaspoon salt
  • 1 teaspoon Tabasco

The Shrimp Hollandaise is started by mixing the eggs, white wine, and lemon juice together in a bowl. Heat this mixture over a steam bath or flame until just starting to froth. Slowly start to add the clarified butter mixing rapidly. Keep adding butter until the mixture thickens into a medium consistency. This portion is the base for your sauce. To finish sauce steam or blanch baby shrimp add a little at a time to the sauce. Try not to overwhelm the sauce. Finish with the white pepper, salt, and Tabasco.

Blueberry Compote
  • 8 ounces fresh blueberries
  • ¼ cup balsamic vinegar
  • 1 Tablespoon lemon juice
  • ½ cup sugar
  • Blackberry Compote
  • 8 ounces fresh blackberries
  • ¼ cup balsamic vinegar
  • 1 Tablespoon lemon juice
  • ½ cup sugar

The Blueberry and Blackberry compote is very simple to make and very tasty. First, rinse berries in cold water. Heat berries in heavy saucepan at a slow rate. While the berries are heating, reduce some balsamic vinegar by about one-third. When berries are ready, add the
lemon juice, sugar, and balsamic reduction together to finish the compote.

Garnish Items
  • 2 tablespoons confectionary sugar
  • claws from each lobster
  • 1 bunch fresh chives or green onion
  • zest of two lemons
To assemble the plate you need to take one of your fresh crepes and place about 2 ounces of the lobster filling into the center of the disc. Roll the crepe into a cylinder, usually two crepes per
plate. Bake in oven on 350 degrees for about 15 minutes. Slice stuffed crepes on a bias into about half inch slices. Position pieces on plate in creative manner. Spoon compote onto plate, lightly
dusting with confectionery sugar. Top crepes with hollandaise. Finish plate with the leftover whole claws and fresh chives and lemon zest. At last the red lobster recipe is ready to serve...enjoy the feast !


Lobster Roll Cranberries Sweet Potato Puree

Lobster Roll Cranberries Sweet Potato Puree...a great red lobster recipe to try...nice one !


* Lobster Roll
* ½ cup packed dry cranberries
* ¾ cup ruby port
* 5 ounces native Maine shrimp, shelled
* To taste fine sea salt and white pepper
* 1 large leek, greens removed, split, leaves separated and lightly steamed
* 4 each lobster tails, precooked and shelled
* Simmer cranberries in port for 20 minutes. Blend the cranberries and port in a blender until a smooth puree is created.

Cool this cranberry mixture well. In a food processor, blend the cranberry/port mixture and shrimp together to form a smooth paste and season the mixture with salt and pepper. Lay out the leek leaves, one overlapping the other by at least ¼ inch and trim the sheet of leeks to 5''x7" rectangle. Season the leek sheet and spread a thin layer of the shrimp mixture over the entire sheet. Season two lobsters tails and spread some of the shrimp paste onto the underside of one of the tails and place the other tail on top of it in the opposite direction so that an even cylinder is created. Place the tails near one end of the leek sheet and roll them up tightly in the leeks to create a "lobster roll". Repeat this process with the rest of the lobster and other ingredients. Chill the rolls for two hours before cooking.


1. Sweet Potato Puree
2. 1 large sweet potato, baked and held hot
3. 2 tablespoons butter
4. 1 ounce fresh orange juice
5. 2 teaspoons maple syrup
6. To taste fine sea salt and white pepper

7.Scoop the flesh of the sweet potato into a blender and discard the skin. Add the butter, orange juice, and maple syrup and blend the mixture until it is very smooth. Force the puree through a fine strainer and season with salt and pepper. Check the flavor; depending on the natural sweetness and moisture content of the sweet potato, it may be necessary to add a little more syrup and/or orange juice to achieve the desired consistency and taste.
8. Cranberry Orange Compote
9. 2 cups fresh cranberries
10. ½ cup fresh orange juice
11. 1/3 cup sugar
12. 1 large shallot, thinly sliced
13. 1 each Valencia orange, zest only
14. ½ teaspoon ginger, minced
15. To taste coarsely ground black pepper
16. ½ cup fresh orange segments, liquid drained (no seeds, pith, rind, or membranes)
17. Place all ingredients except pepper and orange segments in a non-reactive pot and cook, stirring occasionally, until cranberries begin to pop. Remove from heat and add pepper to taste and orange segments.
18. Presentation
19. To garnish sliced chives
20. To garnish cured lemon zest
21. Heat a small amount of oil in an oven proof sauté pan. Season the leek and lobster rolls well. Sear each side of the roll until golden brown and crispy. Transfer the pan to a high temperature oven and cook until the lobster is hot. It does not take a long time to cook. Remember, the lobster meat is already cooked; it is simply being reheated. Meanwhile, heat the sweet potato puree and the cranberry orange compote in separate saucepans. Remove the hot "lobster roll" from the oven and slice in half on a bias. Place the two halves vertically on a warm plate with the cut face up. Drizzle some of the liquid from the cranberry orange compote onto the plate and spoon a few cranberries and orange segments around the plate.
Make a nice quenelle shape (smooth oval) out of the sweet potato puree and place it on the plate. Garnish the plate with the sliced chives and the cured lemon zest.
The red lobster recipe of roll cranberries are ready to serve....enjoy it ! Great feasts !


Lobster Tail Potato Flapjack Shallot Cream Cheese

Lobster Tail Potato Flapjack Shallot Cream Cheese amazing red lobster recipe to try. Great one !


* 1 Tablespoon garlic (mince)
* 1 teaspoon unsalted butter
* 2 teaspoon canola oil
* 1 egg
* 2/3 cup 1% milk
* 8 ounces red potato (grate)
* 2/3 cup all purpose flour
* 1¼ tsp baking powder
* 1 pinch salt and ground pepper
* 9 shallots, julienned
* As needed water
* 6 ounces cream cheese
* 1 teaspoon chives, chopped fine
* 1 teaspoon parsley, chopped fine
* To taste salt and ground pepper
* 4 each 4½ ounce lobster tails
* 1 lemon (8 wedges)
* ½ ounce baby greens
* 1 teaspoon lobster roe (dried)


1. Make the Flapjacks: In a sauté pan over low heat, simmer the garlic in butter and oil until golden brown. Once brown let cool. Add egg, milk, and potato, mix well. Add flour, baking powder, salt and pepper, mix well. Divide batter in to 4 equal portions. Over medium heat in a lightly oiled skillet, place a portion of batter. Cook until bubbles form on top. Flip and cook until firm. Repeat until all portions are cooked.
2. Make the Caramelized Shallot Cream Cheese: Place shallots in a heavy bottom sauté pan. Place pan over medium-low heat. Stir occasionally and deglaze with water as needed. Cook until dark brown. Remove from heat. Mix with cream cheese, herbs, salt and pepper.
3. Steam or boil the lobster tails until cooked through. Remove shells but leave the tail fins intact. Clean and rinse out the sand track. Present each entree with one lobster tail, one flapjack, two lemon wedges, a small bunch of baby greens, a quarter of the caramelized shallot cream cheese, and a sprinkling of lobster roe.
The red lobster recipe is ready to serve....Enjoy the lobster ! Great taste !


Chilled Lobster Scallops Orange Glaze Saffron

Chilled Lobster Scallops Orange Glaze amazing red lobster recipe to try...!


* 1 each lobster tail, precooked and sliced thinly on a bias
* 2 large fresh sea scallops, sliced thinly
* 3 each chives, minced
* 1 recipe Herbed Orange Glaze - see below
* 1 recipe Saffron Oil - see below
* 1 recipe Tarragon Oil - see below
* Dress slices of lobster and scallops with Herbed Orange Glaze.

Layer the slices of lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. Using a squirt bottle, drizzle a ring of each oil around the tower of lobster
and scallops. Garnish with a sprinkling of minced chives.


Herbed Orange Glaze:
  • 1/2 cup sugar
  • 1/3 cup water
  • 1¼ cup dry white wine
  • 2 each shallots, chopped
  • 1 each juice of Valencia orange
  • 4 sprigs tarragon
Heat water and sugar until sugar is completely dissolved. Add white wine and shallots and reduce by 2/3. Add orange juice and tarragon sprigs and reduce to a glaze consistency.
Saffron Oil:
  • 1 Tablespoon saffron, ground
  • As needed water
  • 1 cup oil

Add water to saffron until a ketchup-like consistency or paste is made. Add oil and mix well. Place in a sealed jar and keep at room temperature, shaking frequently. Let mixture sit overnight and then strain the mixture through a coffee filter. Discard coffee filter and portion of mixture that did not go through the strainer. The finished saffron oil is the liquid that did go through the coffee filter. Put in squirt bottle.

Tarragon Oil:
  • 1 cup fresh tarragon leaves
  • ½ cup oil
  • Blanch the tarragon in boiling water and then immediately remove tarragon to a bowl of ice water to shock it and stop its cooking process. Remove tarragon from ice water after it has cooled (only a few minutes) and squeeze any excess water from the herb.

Blend the tarragon in a blender with oil. Allow mixture to sit for several hours, covered with plastic wrap and place in a refrigerator. Be sure plastic wrap is pushed down on top of the oil mixture - it should be touching the mixture like a blanket to ensure that no oxygen enters the mixture and browns the oil. Then, strain the oil mixture through a coffee filter. Discard filter and portion of mixture that did not go through the strainer. The finished tarragon oil is the liquid that did go through the coffee filter. Place tarragon oil in the refrigerator, covered with plastic wrap as
before. Place in squirt bottle. The Red lobster recipe is ready to serve..amazing taste ! Enjoy the party !

Tuesday, November 18, 2008

Red Lobster Shrimp Pasta Recipe

Red Lobster Shrimp Pasta Recipe....another great red lobster recipe to try ! nice one !

  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1 pound shrimp, peeled, deveined and remove tails
  • 2/3 cup clam juice or chicken broth
  • 1/3 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons each lemon juice and chopped parsley
  • 1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
  • 1 package linguine pasta (8 ounce size) cooked and drained


Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice bring to a boil. Add wine; cook over medium-high
heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat.
This nice red lobster recipe is ready to serve with additional grated Parmesan cheese, if desired. Enjoy it !


Red Lobster’s Dungeness Crab Bisque

Red Lobster’s Dungeness Crab Bisque...a great red lobster recipe....try it !

  • 1 tablespoon minced onion
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 2 cups half-and-half
  • 1 pound Alaska dungeness crab meat — thawed if necessary
  • Salt — to taste
  • Chopped parsley

Saute onion in butter. Add flour; cook and stir 1 minute.
Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.
Break crab into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with parsley.The red lobster recipe is ready to serve....enjoy !

Red Lobster Trout Vera Cruz

Red Lobster Trout Vera Cruz... an amazing red Lobster recipe to try ! Nice 1

  • 2 trout fillets
    Marinade :
  • 1/4 cup black olives, sliced
  • 1/4 cup green olives, sliced
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • 1 tsp oregano
  • 1/2 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup tomatoes, chopped
1 Mix marinade and let sit 5 minutes.
2 Brush the trout with butter, and sprinkle with salt and pepper and place in a baking pan.
3 Pour marinade over the fish and bake at 350F for 20 to 25 minutes.
The Red Lobster recipe is ready to serve...enjoy it !

Big Prism

Red Lobster Shrimp Tree Recipe

Red Lobster Shrimp Tree Recipe

3 pounds shrimp, fresh or frozen
2 quarts water
1/2 cup salt
4 large bunches curly endive
1 plastic foam cone, 2 1/2 ft. high
1 plastic foam square, 12 x 12 x 1 inch

***Cocktail Sauce***
1 1/2 cup catsup
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
2 tablespoons horseradish
1 1/2 teaspoon sugar
1 dash hot sauce
Salt and pepper to taste
Turn this recipe into a puzzle! [click]


Thaw frozen shrimp. Place shrimp in boiling salted water. Cover and simmer about 5 minutes or until shrimp are pink and tender. Drain.
Peel shrimp leaving the last section of the shell on. Remove sand veins and wash. Chill. Separate and wash endive. Chill.
Place cone in the center of the plastic foam square and draw a circle around the base of the cone. Cut out the circle and insert cone. Cover base of cone with overlapping leaves of endive. Fasten
endive to the plastic foam with toothpick halves. Start at the outside edge of the base and work up. Cover fully with greens to resemble Christmas tree.

Attach shrimp to tree with toothpicks. Combine all ingredients for cocktail sauce and chill. Provide cocktail sauce for dunking. The Red Lobster recipe of shrimp is ready to serve...great taste ! Enjoy !

Red Lobster Recipe of Shrimp Scampi

Red Lobster Recipe of Shrimp Scampi

  • 1 cup White Wine
  • 1/2 cup unsalted Butter
  • 3 tablespoon minced Garlic
  • 1 pound Shrimp, peeled and deveined
  • salt & pepper, to taste

Combine the butter, wine, garlic and shrimp in a pan.
Bake in a 350 degree F oven for about 7 minutes or until the shrimp turn pink.
Be careful not to overcook the Shrimp.
Season with salt and pepper, to taste.
The red lobster recipe is ready to serve....enjoy the shrimp scampi...!

Red Lobster Hawaiian Skewers

Red Lobster Hawaiian Skewers

A great red lobster recipe to try!!
  • 1/2 pound shrimp, peeled & deveined
  • 1/2 pound bay or sea scallops
  • 1 can pineapple chunks in juice
  • 1 green bell pepper, cut in wedges
  • bacon slices
  • 6 ounces barbecue sauce (i prefer regular barbecue sauce with this recipe)
  • 16 ounces salsa
  • 2 tablespoons pineapple juice
  • 2 tablespoons white wine

Blend sauce ingredients together.
Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded in half.
Baste each skewer evenly on each side and grill.
Cook over a hot grill until shrimp are a pink color. Be careful not to overcook or the shrimp will be rubbery. The Red Lobster recipe of skewers is ready to serve with white rice. Enjoy !

Red Lobster Deep-Fried Catfish

Red Lobster Deep-Fried Catfish

  • 4 (8 ounce) catfish fillets
  • 1 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon paprika
  • 1 cup cornmeal
  • vegetable oil
1. Rinse and pat catfish dry.
2. In a shallow dish, mix together milk, salt, pepper, and paprika.
3. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper.
4. Heat almost 2 inches of vegetable oil to 350 degrees F in a heavy skillet.
5. Deep fry fish, turning once, until golden. Drain on paper towels.
The red lobster recipe is ready to serve 4 persons...nice one ! Enjoy it !

Red Lobster Pina Colada Shrimp

Red Lobster Pina Colada Shrimp...another nice Red Lobster recipes !

  • Pina Colada Dipping Sauce
  • 1/2 cup sour cream
  • 1/4 cup pina colada mix
  • 1/4 cup crushed pineapple (canned)
  • 2 tablespoons granulated sugar
  • 6 to 8 cups canola or vegetable oil (for use in the fryer)
  • 12 large shrimp, peeled and deveined
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons Captain Morgan’s Parrot Bay coconut rum
  • 1 cup panko Japanese breadcrumbs (can be found in the asian section of your local grocery store)
  • 1/2 cup shredded coconut
  • On the side
  • Salsa
Prepare pina colada dipping sauce by combining all ingredients.
Cover & chill
Heat oil to 350 degrees in a deep fryer or a large heavy skillet.
Measure 3/4 cup of flour into a medium bowl.
In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes.
In the meantime, combine panko breadcrumbs and shredded coconut into a third bowl.
Butterfly cut each peeled shrimp before you start the battering leaving the tail intact.
Dip each shrimp once in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Place the shrimp on a plate until all of them are battered.
Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Only fry a few shrimp at a time. Remove shrimp to paper towels to drain.
Serve shrimp with pina colada dipping sauce or shrimp cocktail sauce along with salsa.
The red lobster recipe is ready to serve...great taste ! Enjoy it !


Saturday, August 30, 2008

Lobster with Saffron Sauce

Another amazing red lobster recipe to try....Lobster with Saffron Sauce...great !

Mediterranean Style
  • 1 lb. Lobster Meat (Gold Claw Lobster Tails)
  • 1 lb. Fettucine or similar Pasta
  • 4 T Olive Oil
  • 4 T Butter
  • 2 cloves Garlic
  • 1-3 Hot peppers (dried or fresh)
  • Salt
  • Pepper
Heat olive oil, butter, garlic and hot peppers on medium to medium high until garlic turns gold brown and peppers black. Lower heat and add Gold Claw™ Lobster tail meat cut into bite-size pieces and half the Chives. Remove lobster and keep warm. Season the Butter/Oil mixture with Salt and fresh ground Pepper. Cook the noodles, drain and toss with the seasoned mixture. Garnish with Lobster pieces and remaining Chives. And the Red Lobster recipe is ready to serve your taste.... nice taste. Enjoy it !


Red Lobster Vichyssoise

Try this red lobster recipe...the amazing Red Lobster Vichyssoise... a nice one !


  • 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

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 taste of red lobster and blend well with your favorite drinks and wine! Enjoy !


Lobster Newburg

Another great red lobster recipe to try....Lobster Newburg. Amazingly delicious!

  • 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


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 andmix 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. The red lobster Newburg is ready to serve and thrill your tounge....nice taste !

Lobster Fradiavolo

Try this red lobster recipe....the great Lobster Fradiavolo... a must try recipe. Great tasting !

  • 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 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 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 the red lobster recipe of the Fradiavolo is ready to serve.....hmmmm ....nice !


Lobster Fettucine with Chives

Great red lobster recipe to try. Lobster Fettucine with Chives.... a must try !

Modern French Style
  • 1 lb. Lobster Meat (Gold Claw Lobster Tails)
  • 1/4 lb. Butter
  • 1 t shallots (chopped)
  • 1/4 t Saffron
  • 1/2 cup White Wine
Cut Lobster into medallions and heat gently (low-medium) with 1Tbs of Butter. In a different
pan, sweat shallots in 1Tbs of Butter with the Saffron. Add Wine and reduce to 1/4 original
volume. Over low heat, swirl chunks of remaining butter into the reduction. Add whatever liquid is at the bottom of the lobster pan, season with salt and pepper and spread on bottom of plate. Place lobster on top of sauce, garnish and serve. (If lobster stock or fish stock are available, use
1/4 to 1/2 Cup and add with white wine. Reduce to same end quantity.). The red lobster fettuccine is ready to serve....hmmm...nice taste ! Enjoy !

Lobster Ceasar Salad

Another amazing red lobster recipe. ....Lobster Ceasar Salad. Its great for starter's.

  • 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

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.
Hmm..what a delicious salad....nice !

Lobster Cantonese

Try this oriental Lobster Cantonese recipe.... a unique one !


  • 1 1/2 lbs. Raw Lobster tails
  • 3 Tablespoons salad oil
  • 2 Tablespoons fermented salted black beans, rinsed, drained, and finely chopped
  • 2 Cloves garlic, finely chopped
  • 1 teaspoon minced, fresh ginger
  • 1/4 lb. Boneless pork (shoulder or butt), trimmed of excess fat, and finely chopped or ground
  • 1 Green onion (including top), thinly sliced
  • 1 egg, lightly beaten

Extra Ingredients for Cooking Sauce:

  • 1 Tablespoon corn starch
  • 1 Tablespoon soy sauce
  • 1 Tablespoon dry sherry
  • 1/2 cup regular strength chicken broth
  • A dash of white pepper


Combine ingredients for Cooking Sauce, stir together and set aside. Place a wok over high heat;
when wok is hot, add oil. When oil begins to heat, add black beans, garlic, and ginger; stir once.
Then add pork and stir-fry until no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test -- 3 to 4 minutes). Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds). And the red lobster oriental style is ready to serve your appetite...great taste ! Enjoy it !