Lobster Appetizer Recipes

Most people love seafood, and I am no exception. Among the wide variety of seafood, lobsters are my favorite. Whenever we plan a party, the first question that comes to our mind is: what should be the party menu? In my opinion, appetizers are a must, as it makes a tasty start to any meal. Generally, a perfect meal is served in different courses like starters/appetizers, main course and desserts. Appetizers are often served before a meal. Appetizers can be hot or cold, prepared from a variety of ingredients. Lobster is one of the excellent options for appetizers. For a family dinner or cocktail party, you can choose from a variety of yummy appetizer recipes made with lobsters. Lobsters are available throughout the year and are generally served with mayonnaise. So, try out some of these delightful lobster appetizer recipes.

Lobster Cutlets

Ingredients
2 cups chopped lobster meat
Few gratings of nutmeg
Few grains of cayenne
1 egg yolk
1 cup thick white sauce
1 tsp lemon juice
1 tsp finely chopped parsley
½ tsp salt

Preparation
In a large skillet, combine together lobster meat, nutmeg, cayenne, egg yolk, thick white sauce, lemon juice and salt. Mix well. Make the cutlets in the desired shape and fry them. Garnish with parsley and serve.

Lobster Salad

Ingredients
4 (1 lb) lobsters
6 cups mesclun (baby greens)
1 cup lobster stock
1 shallot, peeled and finely diced
½ cup vinaigrette
1 tsp fresh lemon juice
Freshly ground white pepper to taste
Fine sea salt to taste
1 bunch fresh chervil for garnish

Preparation
Cut shelled claw meat into ¼ inch wide strips. Cut the legs and shell that covers the tail meat. Cut the tail meat into ½ inch wide slices. Refrigerate the lobster meat.

In a saucepan, bring lobster stock to boil over high heat. Reduce the heat and allow the stock to simmer for about 10 minutes, until it reduces to 1/3 cup. Put the stock in a bowl and allow it to cool down. Then, add a small quantity of vinaigrette to the stock.

Preheat the oven to 550 degree F. Place the lobster meat on a baking sheet and season with pepper and salt. Spread about ¼ cup prepared stock over the meat. Place the lobster meat in the oven for about 1 minute, until warm. Place remaining stock in a small saucepan and warm it over low heat. In a mixing bowl, combine together mesclun, shallot and lemon juice. Add about 6 tablespoons of prepared lobster stock.

Place the salad at the center of a serving dish. Garnish it with a large sprig of chervil on the top. Decorate the dish with lobster tail slices arranged in a circle around the salad and sprinkle the remaining stock over it and serve.

Chilled Lobster with Mimosa Dressing

Ingredients
4 frozen lobster tails, thawed
Greens such as romaine lettuce, spring mix, etc.
1 tbsp melted butter
4 radishes, sliced
Pepper and salt

For Mimosa Dressing
1/3 cup orange juice concentrate
¼ cup honey
2 tbsp champagne vinegar or white wine vinegar
Pepper and salt to taste

Preparation
Split each tail and rinse it with cold water. Place the tails in a foil-lined baking pan with the meat side up. Brush them lightly with melted butter and sprinkle with pepper and salt. Broil for about 4-6 minutes, until the tails curl. Then, remove the tails from the oven and allow them to cool down completely. Chill them after covering, for about an hour.

Now let's prepare the mimosa dressing. In a medium saucepan, mix together orange juice concentrate, honey and champagne vinegar and simmer the mixture for about 5 minutes, until slightly reduced. Add pepper and salt to taste.

While serving, arrange lobster tails in the plate and place a little quantity of mimosa dressing near the tails. Also add radish slices, a few greens and other salad vegetables.