Lobster Recipes

The Shack BBQ Lobster

Ingredients

  • 2 Lobsters, cut in half (length ways)
  • 100gram butter
  • 2 cloves of garlic finely diced

Instructions

  1. Mix butter and garlic together to create a paste.
  2. Place Lobsters shell side down on BBQ on a high heat. Brush the garlic butter paste onto the lobster meat, leaving a small amount of paste for later use.
  3. If possible cover lobsters (using BBQ cover, saucepan lid or stainless steel bowl). Small lobsters usually require 5-10 minutes while larger lobsters up to 20 minutes cooking time. Please allow for more time if the lobsters are cooked uncovered.
  4. The lobster is cooked through when the meat goes from a clear/transparent colour to white. When the lobster meat is white in colour turn the lobster over and grill meat side down for one minute.
  5. Brush the remainder of the garlic butter on the lobster meat to serve.

Salsa

  • Place the lobster on a chopping board on its back and stretch the tail out so the lobster becomes flat.
  • Using a sharp knife, cut through the centre of the lobster on the underside of the body. Slide the knife down the tail and cut straight down the middle.
  • Turn the lobster around and cut through the top of the lobsters head and down the tail.
  • Pull the lobster apart and clean the head area.

Notes

Great served with a summer salad and a crusty loaf of bread!

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Coconut Lobster Balls with Mango & Avocado Salsa

Ingredients

  • 2 raw 200gram Lobster tails
  • 1 cup olive oil
  • ¼ cup plain flour
  • 3 eggs
  • 1 ½ cups shredded coconut
  • 1 cup FRESH breadcrumb

Salsa

  • 1 lime, juices and zest
  • 1 avocado
  • 1 mango
  • 1 red onion, finely diced
  • 1 red chilli, finely diced
  • 2 tblspn pickled ginger, cut into fine threads
  • 1 garlic clove finely diced
  • ½ cup coriander, coarsely chopped
  • salt and pepper

Instructions

  1. Peel the mango and avocado, remove the stones and finely dice. Combine the mango and avocado in a bowl with the rest of the ingredients and allow to sit for one hour in the refrigerator before serving.
  2. Combine breadcrumbs with shredded coconut into a bowl, mix well.
  3. In a separate bowl beat together 3 eggs.
  4. Dice lobsters into roughly 3cm pieces and using your hands, mould each piece into a ball. Lobster meat should make approximately 12 balls.
  5. Lightly coat each lobster ball in plain flour followed by the egg mixture and finally cover the ball in the coconut & breadcrumbs mix. Ensure the lobster ball is completely covered.
  6. Shake off any excess and place the balls on a tray lined with grease proof paper.
  7. Place balls into the refrigerator to set for one hour.
  8. Place oil in a frypan on a medium heat. Once oil has heated, shallow fry the balls until cooked golden brown on each side.
  9. Using a serving dish, place 12 spoonful’s of salsa on the plate and top with the lobster balls.

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Easy Tempura Lobster

Ingredients

  • 1 raw 500gram lobster tail, diced into bite sizes pieces
  • ½ cup self-raising flour
  • 2 eggs
  • 2 x tspn vinegar
  • 2 x tblspn oil

Dipping Sauce

  • ¼ cup sweet chilli sauce
  • 3 tblspn soy sauce
  • ¼ tsp fresh grated ginger
  • ¼ tsp sesame seeds
  • ¼ tsp dried chilli flakes (optional)

Instructions

  1. Add all the dipping sauce ingredients together in a bowl, mix well.
  2. Beat eggs together in a bowl and add in vinegar.
  3. Place flour in a separate bowl.
  4. Place oil in a frypan on medium heat.
  5. Lightly coat lobster in flour, then cover in egg mixture and back into flour. Repeat this step for each piece of lobster.
  6. Place coated lobster into fry pan and cook until golden brown on both sides.
  7. Serve the tempura lobster with the dipping sauce.

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Lobster & Prawn Linguini

Ingredients

  • 300grams linguini
  • 2 raw 500gram lobsters
  • 500grams whole prawns
  • 2 tblspn olive oil
  • 3 garlic cloves
  • 1 chilli (seeded)
  • 3 large tomatoes diced
  • 3 tsp parsley chopped
  • 2 ½ lemon juice
  • salt and pepper to season
  • parmesan cheese and lemon wedges to serve

Instructions

  1. Cook linguine in a large pot with salted water until al dente. Strain and set aside.
  2. Meanwhile on a medium heat, place oil in a fry pan and heat for one minute. Remove lobster and prawn meat from the shell and cut into bite sized pieces.
  3. Add one clove of garlic, prawns and lobster to the pan and sauté for 5 minutes. Remove seafood to a bowl and keep covered.
  4. Finely chop remaining garlic and chilli and place in the heated pan with 2 x tsp of olive oil and stir for one minute. Add in diced tomatoes and parsley, sauté for five minutes or until tomatoes are soft.
  5. Add lemon juice and a pinch of salt and pepper to season.
  6. Return lobster & prawn meat back to the pan, combine and cook for two minutes or until seafood is cooked through.
  7. Place cooked pasta in a large serving bowl and pour over seafood. Toss to mix and serve with parmesan cheese and lemon wedges.

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Lobster & Seafood Chowder

Ingredients

  • 2 medium sizes raw lobster tails
  • 500g gourmet marinara mix
  • 3 medium potatoes, peeled, roughly chopped
  • 1 medium carrot, finely diced
  • 1 stick celery, finely diced
  • 4 cups chicken stock
  • 2 corn cobs
  • 200ml thickened cream
  • Salt and pepper, to taste
  • 2 tblspn chopped fresh chives
  • 2 tblspn chopped fresh parsley
  • Crusty fresh loaf of bread

Instructions

  1. Remove lobster meat from shell and cut into bite sized pieces, reserving the shell.
  2. Heat olive oil in a large saucepan over medium-low heat. Add the lobster shells and cook for 2 minutes or until shells turn red. Add the stock and bring to the boil. Reduce heat to low and simmer for 5 minutes. Strain the stock and return to pan.
  3. Add carrot, celery, potatoes to the stock. Cover and bring to the boil. Reduce the heat and simmer for 12 minutes, or until vegetables are soft.
  4. Place the stock and vegetable in a processor and mix until smooth. Return the pan.
  5. Cut kernels from corn cobs and add to soup (or for a cheat’s version, add canned kernels into the mix). Simmer for 10 minutes, or until corn is tender.
  6. Reduce heat to low and add cream along with the lobster and marinara mix. Stir, on low heat for about 3 minutes or until seafood is cooked to your liking and chowder is hot.
  7. Season with salt and pepper to taste.
  8. Prior to serving stir through chives and parsley.
  9. Serve with a crusty loaf of bread.

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The Shack Risotto

Ingredients

  • 2 cooked lobsters
  • 2 tbs olive oil
  • 1.3L (5.5 cups) chicken stock
  • 30g unsalted butter
  • 1 large onion, finely chopped
  • 300g grape tomatoes
  • 2 cups (440g) arborio rice
  • 150ml dry white wine
  • ½ cup torn basil leaves
  • 1 tbs lemon juice
  • ¼ cup grated parsean, plus extra shavings to serve

Instructions

  1. Remove the meat from the tail of the lobsters and cut into bite-sized pieces, reserving the shells.
  2. Heat the olive oil in a saucepan over medium-low heat. Add the lobster shells and cook for 1-2 minutes. Add the stock and bring to the boil. Reduce heat to low and simmer for 5 minutes. Strain the stock and return to a low simmer.
  3. Heat the butter in a frypan over low heat. Add onion and cook for 1-2 minutes until soft. Add tomatoes and stir for 1-2 minutes until they start to soften. Add rice and stir to coat the grains. Add wine and cook for 2-3 minutes until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue: stirring constantly, for about 20 minutes until all the liquid is absorbed and the rice is cooked but firm to the bite.
  4. Gently stir through the lobster, basil, lemon juice and grated parmesan, then season with sea salt and black pepper. Divide among serving dishes and top with extra parmesan shavings.

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Lobster Summer Spring Rolls

Ingredients

  • 2 medium sized lobsters, diced
  • 50g rice vermicelli noodles
  • 20 round (20cm diameter) rice paper sheets
  • 1 carrot, peeled, cut into matchsticks
  • ¼ cup (40g) finely chopped peanuts
  • 20 mint leaves
  • 20 coriander leaves

Peanut sauce

  • 1 tblspn peanut oil
  • 1 garlic clove, finely chopped
  • 2 red seeded chillies, finely chopped
  • ½ cup unsalted roasted peanuts, finely chopped
  • ½ cup water
  • ⅓ cup coconut milk
  • 1 tblspn lime juice
  • 1 tblspn fish sauce
  • 1 tblspn brown sugar

Instructions

  1. Heat the oil in a small saucepan over medium heat. Add garlic and chilli and cook for one minute. Add in the remainder of the peanut sauce ingredients and simmer for 5 minutes or until sauce thickens.
  2. Remove sauce from heat and set aside to cool.
  3. Prepare the vermicelli noodles as directed on the instructions.
  4. Soak one rice paper sheet in warm water for 30 seconds or until soft. Drain on a paper towel.
  5. Place a finger length line of lobster meat in the centre of the rice paper sheet. Place the noodles on top of the lobster meat along with the carrots, peanuts, a mint leaf and coriander leaf. Fold in ends and roll up firmly to enclose the filling. Repeat this to make 20 spring rolls.
  6. Place on a serving dish with the peanut sauce.

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