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Barbecued Maine Lobster
| Barbecued Maine Lobster |
Makes 4 servings
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Ingredients
4 small live lobsters (1 pound each)
salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons Pernod
4 tablespoons unsalted butter
3 tablespoons finely chopped fresh basil |
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Preparation
Prepare barbecue grill until coals are glowing or preheat oven to 475°. Cut lobster in half lengthwise and remove sac between the eyes (this is the stomach). Break or cut off the claws and place them on a baking sheet. Bake in the oven for 10 minutes. Salt and pepper the lobster meat and brush with olive oil. Place meat side down on the grill for 3 minutes. Turn the meat side up and sprinkle the Pernod onto the lobster, begin careful not to drop any onto the flames.
Melt the butter in a small saucepan, add the chopped basil and cook for 5 minutes. Serve lobster and claws and pass the butter sauce separately.
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Lobster Thermidor
| Lobster Thermidor |
Makes 4 servings
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Ingredients
2 cooked lobsters, about 2 lbs. each
2 tablespoons butter
3 tablespoons chopped scallions
2 tablespoons all-purpose flour
1 1/4 cups milk
3/4 cup grated gruyere cheese
1/2 teaspoon salt
1 teaspoon dijon mustard |
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Preparation
Cut lobsters in half along length of body and extract meat, reserving shells. Cut into bite-size pieces and place in large bowl.
Melt butter in saucepan over medium heat. Add scallions, cook 1 minute. Add flour and cook 1 minute. Remove from heat.
Gradually whisk in milk, return to heat, and cook, stirring constantly, until sauce thickens and boils.
Remove from heat and add 1/2 cup gruyere, salt, and mustard; stir until cheese melts. Add to lobster and mix well. Return mixture to lobster shells.
Preheat oven to 350 °
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