Lobster Meat Recipes

Lobster is one of the most delicious and savory seafood. The lobster comes from the family of shellfish. Lobster meat is rich in vitamins and minerals. The lobster meat is also rich in omega-3 essential fatty acids and contains less amount of saturated fats and cholesterol as compared to the beef, pork and chicken. The lobster meat is rich in phosphorus, zinc and selenium, which helps in building a strong immune system. Maine lobsters are very famous and Maine coast is an ideal place for the growth of lobsters. The world's finest lobsters come from the coast of Maine that provides clean water and a rocky coast, which is conducive for lobster growth. Let's take a look at the lobster meat recipes:

Lobster Thermidor

Ingredients

• 750 g of cooked lobster
• 20 g of Parmesan cheese (grated)
• 30 g butter
• 300 ml fresh fish stock
• 1 finely chopped shallot
• 60 ml white wine
• 1/2 teaspoon mustard
• 100ml double cream
• 2 tablespoons of parsley
• lemon juice, pepper and salt to taste

Procedure

Remove the meat from the tail and claws and keep the meat aside in the shell of the lobster. Now prepare the bechamel sauce. In a pan, put some butter to cook the shallots. Cook these shallots in butter, until they become soft. Add wine, stock and double cream to the shallots. Boil the mixture until it reduces to half. Then add mustard, parsley, lemon juice, pepper and salt to the salt. Pre-heat the grill for grilling the lobster. Pour the lobster meat and then grate the Parmesan cheese and sprinkle it over the lobster meat. Place the lobsters in the grill for 3-4 min. and grill them, until they become golden brown.

Lobster Cantonese

Ingredients

• 1/4 cup reduced-sodium chicken broth
• 1 tablespoon cornstarch
• 1/4 cup Chinese rice wine or dry Sherry
• 3 tablespoons soy sauce
• 2 tablespoons Chinese fermented black beans (rinsed and finely chopped)
• 2 (1 1/2-lb) live lobsters
• 4 scallions (cut into 1 1/2-inch pieces)
• 1/4 lb ground fatty pork
• 2 eggs (beaten)
• 2 tablespoons vegetable oil
• 2 teaspoons finely chopped peeled fresh ginger
• 2 teaspoons finely chopped garlic
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 2 teaspoons sesame oil

Procedure

Take a 10-quart pot to prepare stock. Add water (6 quarts) of water and 3 tablespoon salt to the water. Add cornstarch, broth, rice wine, soy sauce, sugar and pepper in a bowl and stir the mixture until the sugar dissolves. The lobsters should be dipped (headfirst) in the water and cook them for 2 min. Transfer the lobsters to a bowl containing ice to stop cooking. When the lobsters are cold enough, cut them in half. Remove the sand sacks and separate the meat from lobster. Keep the meat in the shell. Repeat the same procedure for all the lobsters. Heat the wok until a drop of water evaporates easily. Put some oil in the wok and add lobster meat (1 lobster) to the oil. Cook the lobster for 2 and ½ min to get opaque meat. Repeat this frying process for the second lobster.

Shift the lobster meat to a bowl and add oil to the wok. Add ginger, beans, garlic, scallions and pork to the wok. Stir-fry the pork for 1 min. Add the cornstarch mixture to the wok and boil the mixture. Simmer the mixture and add lobster meat to it. Add the eggs to the lobster mixture and wait until the eggs settle. Pour sesame oil and toss the mixture lightly. Serve the lobster Cantonese when hot.

Lobsters are a rich source of omega-3 fatty acids that help protect against heart disease. These fatty acids makes the blood thinner and prevents irregular heartbeats. The triglycerides in the body are reduced due to omega-3 fatty acids. Thus, lobsters form a great healthy diet .