GREAT FOR STEAMING LOBSTERS
OR OTHER SEAFOOD
OR OTHER SEAFOOD
Graniteware Stock Pot is also perfect for simmering broths, soups, and sauces; for boiling lots of pasta when the whole family arrives; for steaming heaps of vegetables; and for canning.
There are good reasons this black porcelain-on-steel cookware, with its classic granitelike styling, proves popular generation after generation. It's inexpensive, lightweight but sturdy, won't rust or corrode, and cleans easily.
There are good reasons this black porcelain-on-steel cookware, with its classic granitelike styling, proves popular generation after generation. It's inexpensive, lightweight but sturdy, won't rust or corrode, and cleans easily.
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Your place for traditional Italian recipes
Your place for traditional Italian recipes
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Italian Shellfish Recipes
Lobster
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.
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.
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.
ITALIAN SEAFOOD RECIPES > SHELLFISH (LOBSTER)
RELATED ITEMS
Makes eating your seafood dinner a breeze: 2 sturdy zinc alloy crab legs crackers, 4 red lobster knives & 6 stainless steel crab leg forks.
To use the red lobster sheller, simply insert tip and smoothly rock the seafood cracker back and forth to easily tear open the shell, no squeezing, can be used to fork pick meat out crevices.
To use the red lobster sheller, simply insert tip and smoothly rock the seafood cracker back and forth to easily tear open the shell, no squeezing, can be used to fork pick meat out crevices.
Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
Mmmmm ... LOBSTER WITH BUTTER
These butter warmers hold up to 5 ounces of your favorite dip & are the perfect size for individual servings of butter. Tea light candles keep the butter in its liquid form.
Ideal for serving melted butter with artichokes, lobster and other seafood.
Ideal for serving melted butter with artichokes, lobster and other seafood.
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