- 1 tablespoon butter, softened
- 4 hot dog buns split
- 4 lettuce leaves
- 2 1 ½ lb lobsters, cooked, cooled, shelled and diced large
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lime juice
- 1 dash hot pepper sauce
- 2 green onions, chopped
- 1 stalk celery, finely chopped
- salt and pepper to taste
- 1 pinch dried basil, parsley or tarragon
- Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
- In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended.
- Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
- Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.
- 3 gallons water
- 2 large onions, quartered
- 10 cloves garlic, peeled and cut in half
- 2 lemons, quartered
- 2 oranges, quartered
- 5 stalks celery, quartered
- 4 tablespoons black pepper
- ½ c good quality sea salt
- 6 fresh jalapeno peppers
- 4 1 ½ pound fresh live lobsters
- Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, sea salt and jalapeno peppers.
- Bring to a full rolling boil and boil for 20 minutes.
- Add the lobsters and place a lid over the pot.
- Boil for 15 minutes.
- Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve and enjoy!
- 4 -1 ½ pound Live Lobster
- All-purpose flour for dusting
- 1/2 C Drawn butter (first measure)
- Salt, white pepper, and garlic to taste
- 1/2 C Drawn butter (second measure)
- 1/3 C Minced shallots
- 1 C Lobster broth made from boiling shells, warm
- ¼ C dry sherry
- ¼ C white wine
- 1 ½ -2 C cream , at room temp
- ¼ t sea salt
- 1/8 t white pepper
- 1-1/3 T Dijon mustard
- Melted butter
- 1/3 C Parmesan cheese, grated
- 3 T paprika
- 4 T parsley, minced
Preheat oven broiler.
- Split lobsters in half and remove the meat and cut it into chunks. Remove everything else and discard but rinse the shells and save.
- Lightly dust the lobster chunks in all-purpose flour. Heat first measure of butter in a skillet over medium flame. When hot, add meat and lightly brown. Remove lobster meat and set aside.
- In another skillet placed over medium flame, add the shallots and sauté gently until tender and tasty. Add lobster and cook several minutes, stirring frequently but gently with a wooden cooking spoon.
- Add broth sherry and white wine, sauté until reduced, and then pour in the cream. Cook until thickened, stirring constantly. Add next four ingredients and cook several minutes longer over a low flame.
- Place split lobster tails on a sheet pan that’s been sprayed with a food-release spray, cavity sides up. Divide the thermidor between the four shells covering all with plenty of sauce. Dribble with melted butter, sprinkle with parmesan cheese, paprika, and parsley flakes and then place beneath the overhead broiler and leave there until lightly browned.
Please enjoy the recipes we have collected below. Keep in mind as with any recipe, feel free to modify it to meet the needs and tastes of your own family. You can view more seafood recipes here.