LOBSTER RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CITRUS-BUTTERED LOBSTER TAILS (05/15/93) (0:07) SERVINGS: 2 16 OZ (2) FROZEN LOBSTER TAILS 1/2 C WATER 1/4 C BUTTER OR MARGARINE 1 T LEMON JUICE 1/2 T FINELY SHREDDED ORANGE PEEL 1/8 T SALT 1 X DASH GROUND GINGER 1 X DASH PAPRIKA PLACE FROZEN LOBSTER TAILS IN A SHALLOW BAKING DISH. MICRO-COOK, COVERED, ON 30% POWER FOR 7 TO 8 MINUTES OR TILL THAWED, ROTATING DISH A QUARTER-TURN ONCE. THE TAILS ARE THAWED WHEN THE SHELLS ARE FLEXIBLE ENOUGH TO BEND. USING A HEAVY KNIFE, CUT THROUGH THE CENTER OF THE TOP SHELLS. CONTINUE CUTTING THROUGH MEAT BUT NOT THROUGH UNDERSEHELLS. SPREAD THE TAILS OPEN, BUTTERFLY STYLE, SO MEAT IS ON TOP. RETURN TO SHALLOW BAKING DISH. POUR WATER ATOP. MICRO-COOK, COVERED, ON 50% POWER FOR 6 TO 8 MINUTES OR JUST TILL MEAT IS OPAQUE, ROTATING DISH A QUARTER-TURN EVERY MINUTE. (SHIELD COOKED MEAT WITH SMALL PIECES OF FOIL, IF NECESSARY, TO PREVENT OVERCOOKING.) LET STAND, COVERED, FOR 5 MINUTES. MEANWHILE, COMBINE BUTTER OR MARGARINE, LEMON JUICE, ORANGE PEEL, SALT, GINGER AND PAPRIKA. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 1 1/2 TO 2 MINUTES OR TILL BUTTER IS MELTED. MIX WELL. DRIZZLE LOBSTER TAILS WITH BUTTER MIXTURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISHERMAN'S BOUILLABAISSE (05-02-93) (21:42) SERVINGS: 4 1/4 C OLIVE OIL 2 EA MED. CLOVES GARLIC FINE CHOP 1 C WATER 1/2 C DRY WHITE WINE 1 EA ENV. SOUP MIX * 1 T FINELY CHOPPED PARSLEY 1 T THYME LEAVES 14 1/2 OZ (1 CAN) TOMATOES ** 1 1/2 LB LOBSTER TAILS *** 1 LB FISH **** 6 EA CLAMS, WELL SCRUBBED 6 EA MUSSELS, WELL SCRUBBED * SOUP MIXES TO BE USED. CHOOSE ONE. ONION OR ONION-MUSHROOM. ** CANNED TOMATOES SHOULD BE WHOLE PEELED TOMATOES, UNDRAINED AND CHOPPED. *** THERE SHOULD BE ABOUT 3 LOBSTER TAILS THAT ARE CUT INTO 3-INCH PIECES. **** FISH THAT CAN BE USED. CHOOSE ONE. RED SNAPPER, COD, HALIBUT, OR HADDOCK, CUT INTO PIECES. IN LARGE SAUCEPAN OR STOCKPOT, HEAT OIL AND COOK GARLIC OVER MEDIUM HEAT UNTIL GOLDEN. ADD WATER, WINE, ONION RECIPE SOUP MIX, PARSLEY, AND THYME, BLEND THOROUGHLY. STIR IN TOMATOES. BRING TO A BOIL, THEN SIMMER COVERED 15 MINUTES. ADD LOBSTER AND FISH AND SIMMER 10 MINUTES. ADD CLAMS AND MUSSELS AND SIMMER AN ADDITIONAL 5 MINUTES OR UNTIL SHELLS OPEN. (DISCARD ANY UNOPENED SHELLS). SERVE, IF DESIRED, WITH BREAD OR ROLLS. MAKES ABOUT 4 (2 CUP) SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LOBSTER BISQUE (02/26/94) (13:48) 2 LB MEDIUM SIZED LOBSTERS 2 1/2 C POULTRY STOCK OR FISH FUMET 1 SLICED ONION 4 RIBS CELERY WITH LEAVES 2 WHOLE CLOVES 1 BAY LEAF 6 PEPPERCORNS 1/4 C SOFT BUTTER 1/4 C FLOUR 3 C HEATED MILK 1/4 T NUTMEG 1 C HOT BUT NOT BOILING CREAM 1/4 C DRY SHERRY 1/8 T MINCED PARSLEY 1/8 T PAPRIKA REMOVE THE MEAT FROM BOILED LOBSTERS. DICE THE BODY MEAT AND MINCE THE TAIL AND CLAW MEAT. RESERVE IT. CRUSH THE SHELLS AND ADD THEM TO THE STOCK ALONG WITH THE ONION, CELERY, CLOVES, BAY LEAF AND PEPPERCORNS. SIMMER THESE INGREDIENTS FOR 30 MIN. STRAIN THE STOCK. IF THERE IS CORAL ROE, FORCE IT THROUGH A FINE SIEVE. COMBINE IT WITH: SOFT BUTTER, BLEND IN THE FLOUR. GRADUALLY POUR INTO THIS MIXTURE: HEATED MILK AND NUTMEG. WHEN THE SAUCE IS SMOOTH AND BOILING, ADD THE LOBSTER AND SIMMER THE BISQUE, ADD THE SHERRY AND COVER FOR 5 MIN. TURN OFF THE HEAT, STIR IN THE CREAM AND SEASON TO TASTE. SERVE AT ONCE WITH MINCED PARSLEY AND PAPRIKA. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LOBSTER CANAPES CUR 2 1/2 DOZEN 2 INCH BREAD ROUNDS FROM THINLY SLICED BREAD. BRUSH LIGHTLY WITH SALAD OIL. HEAT IN EXTREMELY SLOW OVEN (225 DEGREES) FOR 1 1/4 TO 1 1/2 HOURS OR UNTIL CRISP. SHRED ONE 5 OUNCE CAN (1 CUP) LOBSTER. COMBINE WITH 1/2 CUP CANNED CONDENSED CREAM OF MUSHROOM SOUP, 2 TABLESPOONS DRY WHITE WINE, 1 TABLESPOON CHOPPED CANNED PIMIENTO, 1/4 TEASPOON SALT, AND FEW DROPS BOTTLED HOT PEPPER SAUCE. SPREAD MIXTURE ON THE TOASTED BREAD ROUNDS. SPRINKLE WITH 1/4 CUP BUTTERED FINE DRY BREAD CRUMBS. BROIL 2 TO 3 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LOBSTER DE JONGHE 3 TABLESPOONS BUTTER OR MARGARINE 3 TABLESPOONS FLOUR 2 1/4 CUPS LIGHT CREAM 1/4 CUP PLUS 2 TABLESPOONS BRANDY 1 TEASPOON SALT DASH CAYENNE RED PEPPER 2 EGG YOLKS 4 CUPS CUT UP COOKED LOBSTER 3 TO 4 CUPS HOT COOKED RICE 1/2 CUP BUTTER OR MARGARINE MELTED 1 CUP SOFT BREAD CRUMBS 1 CLOVE GARLIC, MINCED 1 TABLESPOON MINCED GREEN ONION OR CHIVES 1 TABLESPOON SNIPPED PARSLEY 1 1/2 TEASPOONS PAPRIKA 1/2 TEASPOON WORCESTERSHIRE SAUCE MELT 3 TABLESPOONS BUTTER IN SAUCEPAN. STIR IN FLOUR. COOK OVER LOW HEAT, STIRRING UNTIL BUBBLY, ABOUT 2 MINUTES. REMOVE FROM HEAT. STIR IN 2 CUPS OF THE CREAM, THE BRANDY, SALT AND RED PEPPER. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. BEAT EGG YOLKS AND 1/4 CUP CREAM. STIR AT LEAST HALF THE HOT MIXTURE INTO EGG MIXTURE; BLEND EGG MIXTURE INTO REMAINING HOT MIXTURE IN SAUCEPAN. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, 2 MINUTES. STIR IN LOBSTER, HEAT THROUGH. DIVIDE HOT RICE AMONG 8 INDIVIDUAL CASSEROLES; TOP WITH LOBSTER MIXTURE. TOSS 1/2 CUP BUTTER AND THE REMAINING INGREDIENTS; SPRINKLE ON CASSEROLES. SET OVEN CONTROL AT BROIL AND OR 550 DEGREES BROIL CASSEROLES ABOUT 5 INCHES FROM HEAT 4 TO 5 MINUTES OR UNTIL TOPPING IS GOLDEN BROWN. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LOBSTER NEWBURG 6 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS ALL-PURPOSE FLOUR 1 1/2 CUPS LIGHT CREAM 3 BEATEN EGG YOLKS 1 5 OUNCE CAN (1 CUP) LOBSTER, BROKEN IN LARGE PIECES 3 TABLESPOONS DRY WHITE WINE 2 TABLESPOONS LEMON JUICE 1/4 TEASPOON SALT PAPRIKA PASTRY PETAL CUPS MELT BUTTER IN SKILLET, BLEND IN FLOUR. ADD CREAM ALL AT ONCE. COOK, STIRRING CONSTANTLY, UNTIL SAUCE THICKENS AND BUBBLES. STIR SMALL AMOUNT OF HOT MIXTURE; COOK, STIRRING CONSTANTLY, UNTIL THICKENED. ADD LOBSTER; HEAT THROUGH. ADD WINE, LEMON JUICE, AND SALT. SPRINKLE WITH PAPRIKA. SERVE IN PASTRY PETAL CUPS OR OVER TOAST POINTS. MAKES 4 OR 5 SERVINGS. PASTRY PETAL CUPS: USE PIE CRUST MIX. ROLL 1/8 INCH THICK; CUT IN 2 1/4 INCH ROUNDS. IN EACH OF 5 MUFFIN CUPS, PLACE ONE ROUND IN BOTTOM AND OVERLAP 4 ROUNDS ON SIDES; PRESS TOGETHER. PRICK. BAKE AT 450 DEGREES FOR 10 TO 12 MINUTES. COOL. A RECIPE THAT CALLS FOR 1 1/2 CUPS FLOUR WILL MAKE 5 PASTRY CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LOBSTER THERMIDOR (02/02/93) (0:16) MSB 2 LOBSTER TAILS (8 OUNCES) EACH 1/4 CUP BUTTER OR MARGARINE 1/4 CUP FINELY CHOPPED ONION 2 TABLESPOONS ALL-PURPOSE FLOUR 2 TABLESPOONS SNIPPED FRESH PARSLEY, DIVIDED 1/4 TEASPOON SALT DASH PEPPER 1/2 CUP CHICKEN BROTH 1/2 CUP LIGHT CREAM 2 TABLESPOONS DRY SHERRY 1 EGG YOLK, SLIGHTLY BEATEN 1/2 CUP GRATED PARMESAN CHEESE PAPRIKA WITH KITCHEN SHEARS, CUT AWAY THIN UNDERSIDE SHELL OF LOBSTER TAIL TO EXPOSE MEAT. PLACE TAILS IN 8 INCH SQUARE BAKING DISH. COVER WITH PLASTIC WRAP. MICROWAVE AT 50% FOR 6 TO 7 MINUTES, OR UNTIL LOBSTER IS OPAQUE, SHIELDING MEAT END OF TAIL WITH FOIL AFTER FIRST 2 MINUTES. LET STAND, COVERED FOR 5 MINUTES. REMOVE MEAT FROM SHELLS. CUT INTO 1 INCH CHUNKS AND SET ASIDE. IN 4 CUP MEASURE COMBINE BUTTER AND ONION. MICROWAVE AT HIGH FOR 2 TO 2 1/2 MINUTES, OR UNTIL ONION IS TENDER. STIR IN FLOUR, 1 TABLESPOON PARSLEY, SALT AND PEPPER. BLEND IN BROTH, CREAM AND SHERRY. MICROWAVE AT HIGH FOR 3 TO 4 MINUTES, OR UNTIL THICKENS, STIRRING EVERY MINUTE. BLEND SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLK. BLEND BACK INTO HOT MIXTURE, STIRRING TO COMBINE. STIR IN PARMESAN CHEESE AND LOBSTER. DIVIDE MIXTURE AMONG FOUR 10 OUNCE CUSTARD CUPS. SPRINKLE WITH REMAINING PARSLEY AND PAPRIKA. ARRANGE FILLED CUSTARD CUPS IN OVEN, 2 INCHES APART. INSERT TEMPERATURE PROBE AND SET FOR 140 DEGREES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=