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Steamed Lobster - Classic, plain and simple. An all time
favorite
Ingredients
4 1lb lobsters.
1 Stick of Butter
1 Gallon of water
1 bottle of beer (optional)
Directions
Place 1 gallon of water in a large pot (4 gallon or larger) and bring to a boil. The
water should only be an inch or two deep. Remember you are steaming the lobsters, not
boiling them.
Add the bottle of beer if desired.
Place the stick of butter or margarine in a small sauce pan over low heat.
Drop in the 4 lobsters.
Steam lobsters for about 10 minutes or until the shells become bright red.
Place 1/4 cup of chicken stock and the onion in a small frying pan. Cook over low heat
for 5 to 7 minutes.
Melt the butter in a medium size pot over medium heat. Slowly whisk in the flour. Whisk
until a creamy mixture is created.
Gradually whisk in stock. Whisk in milk, salt, lobster meat, Worcestershire sauce and
cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk
will curdle when boiled.
Servings = 4
Seafood Newburg - A classic recipe. Rich in taste and
simple to make.
Ingredients
1/4 Cup of butter or margarine
1/4 Cup of all-purpose flour
1/2 Teaspoon of salt
1 + 1/2 Cups of milk
1/4 Cup of Sherry
A dash of paprika
3 Tablespoons of catsup
A dash of Worcestershire sauce
Any combination of 2 6oz cans of seafood, lobster, shrimp, or crab.
Directions
Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk
and bring mixture to a boil.
Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place
seafood in the saucepan and heat thoroughly. Serve hot
Cut lobster into large chunks, using a melon baller cut the cantaloupe into balls. toss
in salad bowl. Add tomatoes,dill, chives and ginger. Serve on a bed of lettuce.
Salad dressing: Orange Vinaigrette: 1/4 cup fresh orange juice, 2 T red wine, 1 T
mustard, 1 cup of mile olive oil,fresh pepper to taste. Mix and pour over salad.
In medium sauté pan melt the butter and sauté the garlic, the prosciutto ham, and the
peas until the garlic browns.
Add the mushrooms and sauté for an additional minute. Add the white wine and clam juice
and bring to a simmer. Reduce heat.
Add the lobster meat and simmer for about 10 minutes or until the lobster meat is hot.
Add the heavy cream and butter and simmer until the butter melts and the sauce begins to
thicken.
Add the cheese and salt and pepper to taste. Serve at once over pasta. Garnish with
fresh chopped parsley
Saute the lobster meat gently in butter until butter turns pink. Add half and half
slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers.
5 pounds hot dogs, wrapped in a cheesecloth as a bundle
5 pounds pork sausage
3 pounds onions
1 bushel seaweed
1 tarpaulin
Directions
At the beach dig a hole in the sand with the approximate proportions: width = 2 feet,
length = 4 feet, diameter = 1-1/2 feet. Line the hole with stones from the beach. Build a
fire inside of the hole and cover with rocks from the beach. Heat the stones for 2 to 3
hours.
Remove coals and/or embers from the hole. Arrange hot stones evenly across the bottom of
the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones.
Working quickly layer the food on top of the seaweed, the food should be layered evenly
on top of each other in the following order: clams, mussels, fish, sausage, hotdogs
(wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters.
Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth.
Cover entire hole of food with a wet tarpaulin, sealing the steam created by the hot
stones and seaweed in. Allow a very small amount of steam to escape to relieve pressure.
Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. Serve
bake with melted butter to dip the seafood in and lobster crackers.
Servings = 20
The Lobster Net can send a New England style Clambake
direct to your door! Order today and be eating lobster tomorrow.
