Slowly cooking the eggs over low heat ensures that the soft eggs take on the sweet lobster flavor. Making these, at least in my mind, the ideal breakfast when you're looking to spoil someone.
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Grilling lobster leaves you with a wonderfully tender and sweet meat, while a brushing of lemon-shallot butter adds a nice brightness and richness that accentuates the crustacean's natural flavor.
A grilled burger patty served open-faced on a slice of toasted bread with bacon, tomato, and cheesy Mornay sauce broiled until bubbling.
A grilled hamburger topped with lobster salad and crispy bacon.
Large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, and yellow chives in a lightly seasoned sauce. It's a mess to eat, but a delicious one.
A refreshingly light take on lobster salad, made with cucumbers and snap peas in an intense hot, sour, and sweet dressing is accented with pine nuts, shallots, herbs, and dried shrimp.
The ultimate lobster, bacon, lettuce, avocado, and tomato sandwiches, made with bacon sheet, tomato filets, perfectly cooked lobster, homemade mayonnaise, and bread toasted in bacon fat.
A quick and easy lobster ceviche. The ultimate refreshing summer appetizer.
Zakary Pelaccio, author of Eat with Your Hands has upped the club sandwich ante by adding butter poached lobster and turning that middle slice of bread into a riff on that classic Chinese restaurant app, shrimp toast, only here it's lobster toast. Sounds pretty good, right? Well, there's also slices of crispy bacon and the mayo on this club is a Sambal Aïoli.
Quite simply, this is the indoor version of a clambake (without the hot rocks and seaweed). If you can't gain access to a beach and are craving a simple, but special treat, this lobster boil can evoke memories of evening by the ocean in a downtown apartment. The secret to getting everything to cook at the same time is to layer the seafood on top of the potato, corn and sausage. This version uses kielbasa, but a chorizo or even andouille could be a delicious addition to this recipe.
The thing that comes to mind first when thinking of lobster salad is mayonnaise and celery. Though delicious, sometimes the delicate flavor of lobster begs for a bit of a lighter touch. This salad combines big chunks of lobster with grilled corn, scallions, and avocado dressed with a light lemon vinaigrette. If you're pressed for time, many grocery stores will cook the lobster for you. Or use the tried and true large pot of water with lots of salt method.
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A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right?
Simple meals that feel elegant are just what Sunday evenings in the summer call for—and this grain salad with grilled lobster is just that. Although this dish is equally successful using a grill pan or an actual grill, it's far more festive to sear these tails outdoors. If you've never cooked farro before, it's a whole grain that to me feels somewhere between brown rice and barley, and it's delicious served room temperature in this salad.
[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Memorial Day »...
Lobster meat tossed with a light saffron dressing, crowned with microgreens, and stacked and sandwiched on rounds of toast. Simple, but indulgent—and so good.
Lately I've been cooking with corn like it's going out of style, or out of season, as the case may be. Corn salad, corn pasta, even sweet corn gelato but this corn soup with lobster and avocado from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking has to be my favorite corn recipe of the summer. Adding chunks of lobster and avocado is a surefire way to make anything even more delicious, but in this case, the corn soup is the highlight of the recipe.
[Photographs: Chichi Wang] Taking a hiatus from my usual spoilsport-y self, I caved into the pressure of Halloween and served a menu built around orange foodstuffs. To start, a persimmon and daikon salad. To end, a kabocha cheesecake. The entrée...