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 !