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 !