Luxurious Lobster Bisque & Other Unique Lobster Recipes That Are a Must Try This Summer

Are you looking for a dinner that isn't just the same beef, pork, or chicken dish? Maybe you're planning to cook a fancy dinner for you and your significant other. Lobster is a great way to take your dinner plans to the next level. But rather than going with the typical lobster tail and butter, why not consider one of the following recipes?

Bass-Terre, Maine, Part Three and Lobster Salad with Scrambled Eggs for Breakfast

Goose Cove and Bass-Terre are the very Best of Maine and one of the most beautiful and relaxing places in the world. What a place. We stayed there for one week, and had one of the most memorable vacations ever. It was hard to tear ourselves away from the deck, with its gorgeous view and lovely breezes. Even at night; the stars are spectacular. When we did leave the deck, we went hiking, biking and kayaking and eagle spotting, all within minutes of this home. We went to Bar Harbor as well, but couldn't wait to get back to the Quiet Side and our vacation home. We like to cook and have had some great meals. Please, enjoy my recipe of the Lobster salad we had for breakfast on our last day.



Ingredients:

• 1 live lobster, about 1 1/2 lb.
• 1 cup cooked fresh corn (or 1/2 can corn)
• 1 small onions, chopped 
• 1 Tbsp. capers
• 2 Tbsp. mayonnaise
• 1 tsp Champagne or white wine vinegar
• 1 tsp mustard
• 1 1/2 Tbs. chopped fresh tarragon
• Salt and freshly ground pepper, to taste
• Organic, free range eggs - scrambled

Directions:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobster, headfirst. Cover and cook until the lobster is red, about 7 minutes. Transfer the lobster to a large bowl filled with ice water and let cool completely. Remove the meat from the claws, knuckles and tail, and discard the shells. Cut the meat into 1/2-inch pieces.

In a small bowl, whisk together the mayonnaise, vinegar, mustard, tarragon, salt and pepper until smooth and blended.

In the medium bowl, combine the lobster meat with corn, onions, capers and mayonnaise mixture and gently toss to coat the lobster and vegetables evenly. Serve on the toast with organic scrambled eggs.

Have a good breakfast!

Maine, Acadia Park, Part One and Perfect Boiled Lobsters

We took a week off and ventured in the Acadia Park, Maine, wandered in the rocky forest, as well enjoyed some ocean breeze and lakeside sunset.


Small lobsters under 2 pounds are the most delicate and desirable. Larger ones tend to be tough. The tail carries the great part of the good meat. The white flesh of the claws and the body, the roe, and the liver of the lobster are all edible. The shell of a live lobster is a mottled green and red, which turns to a bright red when cooked.

There is a great difference between the North Atlantic Coast lobster and the so-called lobster or Langouste of the Gulf and the Pacific Coasts, the most obvious deference being in the claws. An Eastern lobster has large, meaty claws, while the Langouste's are small.

Boiled Lobster
Bring a large pot of sea or salted water to a rolling boil. Add two tablespoons of salt for each quart of water. If sea water is available, even better, skip the salt.  Grasp the life lobster by the middle of the back and push it into the boiling water headfirst. Cover the pot and simmer 15-20 minutes. The lobsters will be a clear, bright red when done.

To serve boiled lobster, which may be eaten hot or cold, arrange lobster halves on serving plates or a platter, removing the claws and cracking them lightly with a nutcracker. Discard the dark vein, spongy tissue, and the sac near the head, but save the green liver and coral, if any. They are considered a delicacy. Hot boiled lobster may be served with melted butter, parsley butter, Hollandaise sauce, or a Sauce Mousseline.

Lobster and Corn Chowder

Adapted from Emeril Lagasse

Note: I love this recipe, but I did not use the cooking liquid from lobsters, aroma of the liquid was very strong. When I made lobster stock I boiled shells in plain water.

Ingredients:

For the stock:

• 2 (1 1/2-pound) Maine lobsters (I've got them from Newtown Farmer's Market, at an amazing seafood store)
• 4 ears corn, shucked and silk removed (I buy my vegetables and fruits from Styer Orchard Farm)
• 2 tablespoons vegetable oil
• 1 large carrot, roughly chopped
• 1 rib celery, roughly chopped
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, peeled and smashed
• 2 bay leaves
• 3 sprigs thyme
• 1 teaspoon black peppercorns
• 1 1/2 teaspoons salt

For the Chowder:

• 1/2 pound bacon, diced
• 2 tablespoons unsalted butter
• 1 1/2 cups finely chopped yellow onions
• 3/4 cup finely chopped celery
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon cayenne
• 3 tablespoons all-purpose flour
• 1 pound small new potatoes, diced
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley 
• 4 tablespoons butter
• salt and freshly ground pepper to taste
• chopped fresh chives, for garnish

Directions:

Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and cook, covered, for 6 minutes. Transfer with tongs to a large bowl filled with ice water to cool. When the lobsters are cool enough to handle, crack the shells over a bowl to reserve any juices, and remove the meat from the tail and claws. Reserve the shells. Coarsely chop the meat and set aside. Discard the sacs.

Cut the kernels from the corn and reserve. Reserve the corncobs for the stock.



To make the lobster stock: in a large, heavy pot, heat the oil over medium-high heat. Add the shells and cook, stirring, for 10 minutes. Add the roughly chopped carrots, celery, and onions, smashed garlic, bay leaves, 2 sprigs of the thyme, the peppercorns, and 1 teaspoon of the salt, and cook, stirring, for 3 minutes. Add 2 quarts of water, the corncobs, and bring to a boil, skimming with a slotted spoon to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer uncovered until reduced to 4 cups, 1 to 1 1/2 hours.

Remove the stock from the heat and strain through a fine mesh strainer. Discard the solids and reserve the stock.



In a large pot, cook the bacon over medium-high heat until golden brown and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of the bacon fat. Melt the butter with the bacon fat over medium-high heat. Add the onions, celery, garlic, cayenne, remaining sprig of thyme, and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, 4 minutes. Add the flour to make a roux. Cook for a few minutes, until the roux mixture bubbles. Add the strained stock, reserved corn, and potatoes and bring to a boil. (If the stock does not cover the potatoes, add enough water to cover.) Reduce the heat, replace the lid ajar, and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.

Remove the pot from the heat and stir in the reserved lobster meat, cooked bacon, cream, and parsley. Return to the heat and cook at a bare simmer until the lobster is cooked through and the chowder is creamy. Finish with butter. Remove from the heat and discard the thyme sprig. Adjust the seasoning to taste.

Ladle into bowls and garnish with the chopped chives. Serve hot.