This baked lobster recipe is incredibly simple and delicious. The basic recipe also works well with crab meat or other seafood.
Ingredients
8 oz cooked lobster meat
2 red potatoes (skin-on), cut into 1 inch cubes
4 tablespoons shaved Parmesan cheese
2 tablespoons olive oil
2 tablespoons garlic-basil pesto, canned or fresh
1/2 cup chicken stock or fresh broth from lobsters
salt and red pepper to taste
Instructions
In a medium casserole dish, add olive oil and potatoes and stock/broth. Bake 10 minutes @ 350 degrees or until potato sections begin to soften.
Remove from oven. Add lobster meat and stir.
Coat with pesto, adding extra if desired. Sprinkle with flaked Parmesan cheese, salt, pepper and return to oven.
Cook for an additional 10 minutes.
Serving Suggestion
Serve hot with a green salad, Pino Gricio and hot Italian bread, either buttered or brushed with a light pesto-olive oil mix.
Showing posts with label lobster. Show all posts
Showing posts with label lobster. Show all posts
Tuesday, May 3, 2011
Tuesday, June 15, 2010
Buying and Cooking American Lobsters
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| American lobster |
Among the most famous types of seafood is the American lobster, also known as Maine or northern lobster. This species is found from Newfoundland Canada south to North Carolina and is abundant in Maine, Massachusetts and Connecticut.
These delicious shellfish are important to seafood industries in Canada and New England USA.
Lobsters shed their shells many times before reaching market size, which takes 5 to 7 years. Hard-shelled lobsters are sought after for live tanks which are popular in USA seafood markets.
A lobster that has shed its shell has less meat inside than a hard-shell of the same size, which tends to lower prices for soft-shell lobsters. Although there is less meat in a soft-shelled individual, some people prefer the taste of soft-shell lobster meat, considering it to be sweeter and more tender.
Lobsters are simple to cook and process. Their claws and tail contain the most meat but a small amount can be also be found in the legs and body.
In North America, lobsters are often served whole; boiled or steamed. Lobster meat is served in a variety of ways such as salads, bisques, or other dishes.
Lobsters shed their shells many times before reaching market size, which takes 5 to 7 years. Hard-shelled lobsters are sought after for live tanks which are popular in USA seafood markets.
A lobster that has shed its shell has less meat inside than a hard-shell of the same size, which tends to lower prices for soft-shell lobsters. Although there is less meat in a soft-shelled individual, some people prefer the taste of soft-shell lobster meat, considering it to be sweeter and more tender.
Lobsters are simple to cook and process. Their claws and tail contain the most meat but a small amount can be also be found in the legs and body.
In North America, lobsters are often served whole; boiled or steamed. Lobster meat is served in a variety of ways such as salads, bisques, or other dishes.
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