2 - 3 lb Live Maine Lobsters ( 2 Pack )
GUARANTEED TO ARRIVE ALIVE
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Italian Shellfish Recipes
Lobster
Steamed Lobster
Steamed Lobsters with Herb Butter
(Serves 6)

Ingredients:

6 1 to 1-1/2 pound live lobsters
8 ounces butter
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh basil
Lemon wedges

Directions:

Cook lobsters in 2 large pots of boiling salted water until shells are pink and
lobsters are just cooked through, about 11 minutes.

Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season
with salt and pepper.   Serve lobsters with lemon wedges and warm herb
butter.
Steamed Lobster
Baked Stuffed Lobster
(Serves 4)

Ingredients:

4 live lobsters, about 2 pounds each
4 cups plain bread crumbs  (See note below)
3 garlic cloves, minced
2 tablespoons dried oregano
2 tablespoons chopped fresh parsley
2 teaspoons salt
1 teaspoon pepper
1 cup olive oil
1/2 cup chicken broth
4 ounces unsalted butter, melted
3 teaspoons paprika

Directions:

Preheat oven to 350 degrees F.

Kill the lobsters by piercing them with a sharp knife just behind the head.
Split them almost completely in half like a butterfly.  Crack the claws with
lobster crackers.  Place the lobsters in a roasting pan, split side up.

In a bowl, combine the bread crumbs, garlic, oregano, parsley, salt and
pepper.  Add enough oil to thoroughly moisten the mixture.  Mound the
stuffing mixture on top of the lobsters.  Drizzle each with some chicken stock
and melted butter.  Sprinkle with paprika.

Bake the lobsters for 12 to 15 minutes, until the lobster meat is firm.
Broil them for an additional 2 to 3 minutes until the breading is lightly browned.

NOTE:
We recommend using homemade bread crumbs for this recipe
Lobster Fra Diavolo
(Serves 2 to 4)

Ingredients:

2 lobsters, about 1 pound each
1/3 cup olive oil
2 large garlic cloves, minced
Red pepper flakes to taste
1 cup white wine
1 (28-ounce) can crushed tomatoes
6 fresh basil leaves, julienned
Salt

Directions:


Kill the lobsters by piercing them with a sharp knife just behind the head.
Separate the tail from the rest of the body.  Use kitchen shears, to remove
the thin shell that covers the tail meat.  Cut the tail crosswise into 3 or 4
pieces.  Cut the lobster bodies and claws at the joints into 1 to 2-inch
chunks.  Crack the claws.

In a large saucepan, heat the oil over medium heat.  Add all the lobster
pieces except the tails.  Cook, stirring often, for 10 minutes.  Add the garlic,
red pepper flakes, and wine.  Cook for 1 minute.  Add the tomatoes, basil,
and salt; bring to a simmer.  Cook, stirring occasionally, until the tomatoes
thicken, about 25 minutes.  Add the lobster tails and cook 5 to 10 minutes
more until the tail meat is firm.  Serve.
RECIPES
Steamed Lobsters with Herb Butter
Baked Stuffed Lobster
Lobster Fra Diavolo
When purchasing whole live lobsters choose lobsters that are lively and move vigously when handled. 
Lobsters deteriorate rapidly and lobsters that are not active should be avoided or they may spoil by the
time they are cooked.  A 1-1/4 pound lobster is a good size for a single serving.  If not cooked right
away, put the lobsters on a bed of moist paper towels on a baking sheet in the refirgerator. Use them
as soon as possible.
 
 
 
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ITALIAN SEAFOOD RECIPES >  SHELLFISH  (LOBSTER)
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