The Venus de Milo Restaurant is known throughout New England for its award winning Gourmet Stuffed Lobster, Clam Chowder and various Specialty Lobster dishes. We have listed here some of the lobster and seafood recipes that have helped to make us famous. We have also included our award winning Clam Chowder recipe that won 1st Prize in both the Boston and Newport Chowder contests. Order Stuffed Lobster, Lobster Newburg, Clam Chowder and our other Specialty Seafood from our Yahoo Store Visit Our Mail Order Store. Lobster Salad and Cocktail Sauces --- Award Winning New England Clam Chowder --- Venus Manhattan Clam Chowder --- Venus Seafood Chowder --- American Bouillabaisse ---Venus Baked Stuffed Lobster --- Lobster Bisque --- Lobster Casserole --- Seafood Newburg --- Homemade Lobster Ravioli --- Seafood Scampi --- Portuguese Seafood Rice --- Lobster Thermidor --- Steamed Lobster with Parsley and Wine Sauce --- Shrimp with Lime Butter Sauce. How to Prepare a Lobster for Boiling --- How to Prepare a Lobster for Broiling Any of the following recipes may be individually printed by using our special Index area at - Venus Recipes Index There is no better way to enjoy lobster or shrimp then in a cold salad or cocktail. Some really nice dressings or sauces can be put together very quickly using ingredients that you may very well have on hand. Blue Cheese Cocktail Sauce This is an excellent seafood dip. It is made by combining equal parts of blue cheese dressing and cocktail sauce. Quick Cocktail sauce A quick cocktail sauce can be made by combining 3/4 cup of ketchup with 1/4 cup of horseradish, the juice of 1 lemon and a dash of Tabasco sauce. Quick Sauce Louis Sauce Louis is a San Francisco delight, most associated with the appetizer, Crab Louis. Sauce Louis is just as good with lobster or shrimp. Normally this sauce is made with pink mayonnaise, which is a mayonnaise - chili sauce variation. A quick Louis Sauce can be made by combining 3/4 cup of Russian dressing with 2 Tablespoons of horseradish, 1 teaspoon of Lea & Perrins, and a dash of Tabasco Sauce. Traditional Sauce Louis The traditional Sauce Louis starts with 1 cup of mayonnaise into which we fold in 1/4 cup of heavy cream, 1/4 cup of chili sauce, 1 teaspoon of Lea & Perrins, 1/4 cup of chopped green pepper, 1/4 cup of chopped green onion, 2 tablespoons of lemon juice, a dash of Tabasco Sauce and salt and pepper if needed. Serving Suggestions Seafood salads can be created using a variety herbs and seasonings. Minced celery and mayonnaise are the most common components of a lobster salad. A good accompaniment for a seafood salad is a garnish of fresh fruit such as grapes or fresh melon slices. Seafood Cocktails are usually presented in a lettuce cup or garnished with ornamental greens. Fresh fruit goes nicely with a Seafood Cocktail also. Don't forget to include your favorite seafood sauce and lemon wedges to complete this dish. Seafood Safety Tips The safety issues surrounding cold seafood salads always lead back to the dressings when in fact the dressings are not hazardous in and of themselves. Mayonnaise for example is made with an amount of vinegar which is more than sufficient to prevent any bacterial growth. The acidity of the vinegar creates a medium in which bacteria can not grow. Lobster meat on the other hand has a high pH which means that bacteria can multiply at an alarming rate. When lobster meat is mixed with mayonnaise it raises the overall pH which makes the makes the lobster salad a potentially hazardous food. A few simple safety precautions will insure a safe dining experience for you and your guests. The best safety tip is that you keep these items cold and covered. Here is a variation of our clam chowder recipe which was a multiple winner at the Newport, Rhode Island and Boston, Massachusetts chowder festivals. At the Newport chowder festival the Venus de Milo is a two time winner and has been enshrined in the Chowder Hall of Fame. The secret to an exceptional chowder is to not skimp on the ingredients. Canned ingredients may be substituted but the final product will not be the same. Preparation Time: Approx. 90 minutes Servings: About 2½ quarts or 12 servings Ingredients 2 cups 1/2 inch dices potatoes 5 cups fresh chopped surf clams 3 cups clam juice 4 oz. butter 1/2 cup flour 1/4 cup minced onion 1/4 cup minced celery 2 tablespoons minced garlic 2 1/2 cups light cream salt as needed 2 teaspoons ground black pepper 3 bay leaves 3 teaspoons dry dill weed Method Wash the diced potatoes, drain and place in a stock pot with the clam juice. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender. In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes. Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer. Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning. Serve at once with oyster crackers. This chowder features a clear rich broth with a hearty amount of fresh clams, potatoes, and imported Italian tomatoes. Preparation Time: Approx. 90 minutes Servings: About 2½ quarts or 12 servings Ingredients 2 cups 1/2 inch dices potatoes 5 cups fresh chopped surf clams 4 cups clam juice 8 oz. sliced bacon 1/3 cup 1/2 inch diced onion 1/3 cup 1/2 inch diced celery 12 ounce can Italian tomatoes 2 tablespoons minced garlic salt as needed 2 teaspoons ground black pepper 3 bay leaves Method Sautee the bacon in a stock pot until it is well done and crispy. Remove the bacon from the pot and set aside. Add the onions, celery, and garlic to the bacon grease and sautee for about 1 minute. Wash the diced potatoes, drain and place them in the pot along with the clam juice. Bring the potatoes to a boil, add the clams and the bay leaves and simmer until the potatoes are tender. Place the Italian tomatoes in a mixing bowl and roughly crush them by hand and add to the chowder. Take the cooked bacon, crumble it and add it to the chowder. Return to a simmer and adjust the seasoning. Serve at once with oyster crackers. This recipe is also a first place winner at the Newport, Rhode Island Chowder Festival Preparation Time: Approx. 90 minutes Servings: About 2½ quarts or 12 servings Ingredients 2 cups 1/2 inch dices potatoes 1 cup lobster meat (about 8 ounces) 1 cup small sea scallops (about 8 ounces) 1 cup small gulf shrimp (about 8 ounces) 3 1/2 cups clam juice 4 oz. butter 1/2 cup flour 1/4 cup minced onion 1/4 cup minced celery 1 cup tomato puree 2 tablespoons minced garlic 2 1/2 cups light cream salt as needed 2 teaspoons ground black pepper 3 bay leaves Method Peel and de-vein the shrimp and cut into bite sized chunks. Wash the scallops and drain. Place the clam juice in a stock pot and bring to a boil. Cook the shrimp in the clam juice then remove and set aside. Do the same thing with the scallops saving the stock. Cut the lobster meat into bite sized chunks. Wash the diced potatoes, drain and place in a stock pot with the hot clam stock. Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender. In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the tomato puree and cook for several minutes, add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes. Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes and bring to a simmer. Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer. Adjust the seasoning. Serve at once with oyster crackers. Note: True European Bouillabaisse is distinctive in flavor and appearance because it is made with several species of fish which are native to the Mediterranean area alone. This recipe is a variation which uses seafood that is readily available in the north eastern United States. Preparation Time: Approx. 90 minutes Servings: About 2½ quarts or 12 servings Ingredients ½ cup olive oil ½ cup finely julienne onion 2 cups finely julienne leek bottoms 2 tablespoons chopped garlic 3 bay leaves 2 teaspoons fresh ground black pepper 2 tablespoons salt 4 tablespoons fresh chopped parsley 3 cups crushed imported Italian tomatoes (crush by hand to insure texture) 2-½ cups clam juice 1 lbs. diced haddock (1 inch cubes) ½ lbs. cooked lobster meat ½ lbs. small peeled and de-veined shrimp 12 well scrubbed little necks 12 well scrubbed mussels 1 lbs. small sea scallops salt as needed 2 teaspoons ground black pepper Method In a heavy stock pot heat the oil and sauté the onion, leeks, and garlic until the vegetables become transparent. Add the Italian tomatoes, the clam juice, and the dry ingredients and return to a boil. Add the little necks and mussels. A minute later add the haddock. After an additional minute add the shrimp and scallops. When the clams open and the haddock and scallops are white and firm add the lobster meat. Check the seasoning for salt and pepper. Serve at once garnished with a toasted French bread crouton. Be sure to include a clam and a mussel with each serving. Note: This recipe is a variation of our famous baked stuffed lobster. Any variety of seafood may be substituted for the lobster meat in this recipe. Please note that some of the secret seasoning that we mix into our Ritz Crackers at the restaurant is missing in this recipe. If you want the real thing, come to our restaurant or order via the internet – www.venusdemilo.com Preparation Time: Approx. 60 minutes - Servings: 2 Ingredients: Two 2 lb. live lobsters - 8 ounces of lobster meat - 2/3 drawn butter - 4 cups crushed Ritz Crackers. Method: Prepare the lobsters as you would for broiling and set aside (See the section entitled How To Prepare Lobster for Broiling). Slowly melt 1/2 lbs. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter. Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups. In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box). Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated. Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture. Next, divide the meat into equal parts and fill the lobster body. Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws. Pre-heat the oven to 375. Cook the lobsters for approximately 30 minutes or until the tail meat becomes white and firm to the touch. Serve at once with lemon wedges and drawn butter. Preparation Time: Approx. 90 minutes Servings: About 1/2 gallon or 8 servings. Note: A bisque is a shellfish based cream soup. A bisque differs from a chowder or a stew in that a bisque is smooth and usually strained where-as a chowder contains diced vegetables and chunks of meat or seafood. I must admit however, that at the Venus, we add an extra amount of lobster meat to our lobster bisque. Generally a bisque is made from a highly reduced stock and is very rich in flavor. All cream soups are ruined with boiling so take special care while reheating. Ingredients - Amount Live Lobster Culls Lobster - About 1 and 3/4 Lbs.. Butter - 1/4 Lbs.. All Purpose Flour - 3/4 cup. Chopped Onions - 1/3 Cup. Tomato Paste - 3/4 Cup. Lemon Juice - 1 Tablespoon. Chicken Bouillon - 2 Cubes. Peppercorns - 8 Each. Celery - 3 Stalks. Salt - 2 Teaspoons. Sugar - 1 Tablespoon. White Pepper - 1 Teaspoon. Lea & Perrins Sauce- 1 Teaspoon. A1 Steak Sauce - 1 Tablespoon. Light cream - 1 Pint. Directions In a large stock pot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring to boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 12 minutes. Remove the lobster from the broth and allow it to sit and cool. Allow the stock to continue to simmer uncovered. When the lobster has cooled enough to allow handling, shell it , taking special care to save all the juices and return them to the stock. Place the lobster meat on the side for later use. Return all the shells and unusable products to the lobster stock and reduce by half and hold hot. In a separate stock pot, melt the butter then add the flour to the butter and cook over a medium heat for about a minute while continually whisking. Add the tomato paste and cook for an additional minute. Add the lobster stock, through a strainer, a cup at a time while whisking constantly. When the sauce is smooth and at the consistency of a gravy reduce heat. Add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for 10 minutes while stirring occaisionaly. Slowly add the cold light cream while stirring continually and bring the soup back to temperature. Adjust the seasoning. Chop or cut reserved lobster meat into desired size and add to soup. Serve at once. Preparation Time: Approx. 45 minutes Servings: 4 servings. Note: With this recipe, special care should be taken not to over salt because when wine is added to a soup or sauce it intensifies saltiness. Wine should only be added to a hot sauce shortly before it is served. For this reason avoid boiling a sauce after wine has been added. This recipe will also work well with scallops or an medley of seafood. Ingredients - Amount Lobster Meat (Bite Size Cubes)- 20 ounces. Butter - 1/4 Cup. Milk - 2 Cups. All Purpose Flour - 3 Tablespoons. Chopped Onions - 1 Tablespoon. White Wine - 1/4 Cup. Prepared Mustard - 2 Tablespoons. Salt - To taste. Parsley - 1/2 Teaspoon. Lea & Perrins - Dash. Tabasco Sauce - Dash. Curry Powder - 1/2 Teaspoon. Ritz Cracker Topping - 1/2 Cup. Directions Heat the milk in a heavy sauce pan over a medium heat until milk just starts to simmer. In a separate sauce pan melt the butter and sauté the onions until they become transparent. Add the flour to the butter and onion mixture making a roux, and cook over a medium heat for about a minute. Slowly add the hot milk to the roux while whisking constantly. Once all the milk is incorporated into the roux add the salt, prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder. Simmer sauce over low fire for about 10 minutes. Add white wine and simmer for an additional 10 minutes. Adjust seasoning and remove from fire. Place lobster chunks in mixing bowl and add sauce and mix until desired consistency. Place mixture in a appropriate sized glass casserole or into 4 individual ceramic bakers. Top with Ritz cracker topping and bake in a 375 degree oven for approximately 20 minutes or until sauce starts to bubble. Ritz Cracker Topping Slowly melt 1/4 LB of butter in a double boiler. When melted, draw off the clear portion of the butter and mix with a 1/2 cup of crushed Ritz Crackers. Avoid using the milky part of the separation as it is very salty. Preparation Time: Approx. 45 minutes Servings: 4 servings. Note: Many recipes for Newburg sauce call for paprika as the coloring agent rather than using a tomato product. While a sauce colored with paprika is more stable, the paprika tends to cause a bitter aftertaste. For this reason we use tomato puree to color our sauce. Take special care not boil the sauce as the acidity of the tomato may cause the sauce to break. Ingredients - Amount Puff Pastry Shells - 4. Lobster Meat (Bite Size Cubes) - 8 ounces. Sea Scallops - 8 ounces. Shrimp (Peeled and De-veined) - 8 ounces. Butter - 1/4 Cup. Milk - 2 Cups. All Purpose Flour - 3 Tablespoons. Tomato Puree - 1/2 Cup. Salt - To Taste. Sherry Wine - 2 Tablespoons. Directions Puff Pastry shells can be found in the frozen food section of most grocery stores. Cook the pastry shells according to the manufacturers directions and put aside. Heat the milk in a heavy sauce pan over a medium heat until the milk just starts to simmer. In a separate sauce pan, melt the butter and add the flour to it making a roux, and cook over a medium heat for about a minute. Add the tomato puree to the roux and cook while whisking for an additional minute. Add the hot milk to the roux a 1/2 cup at a time while whisking constantly. Once the milk is incorporated into the sauce, add the sherry wine and check the seasoning for saltiness. Simmer the sauce over a low heat for about 10 minutes to allow the alcohol to evaporate then remove the sauce from the heat and cover. In a sauté pan melt 3 tablespoons of butter over a medium heat. When the butter starts to bubble add the shrimp and sauté for about a minute. Next add the scallops and the lobster meat and sauté until scallops are white and firm. Add enough newberg sauce to just cover the seafood and simmer about 2 minutes. If the sauce seems a bit too thick you may thin it down with a little milk. Adjust the seasoning. Serve over pastry shell and garnish with parsley sprig and a lemon wedge. Preparation Time: Approx. 4 hours, allowing for setting and drying time Servings: 2 dozen large ravioli Note: Most ravioli fillings are a finely chopped meat and spinach mixture but you may use any combination of meats or vegetables you like. Ingredients: Noodle Dough - 1 and 1/3 cup all-purpose flour - 2 eggs - 2 tablespoon water - 1 teaspoon salt - 2 teaspoon oil. Ingredients: Lobster filling - 1/2 cup minced lobster meat - 1/2 cup cooked minced spinach - 2 egg - ¼ cup bread crumbs ¼ cup grated cheese - 2 tablespoon heavy cream - 1 teaspoon dried sweet basil - 1 clove minced garlic - pinch of salt & pepper Method for Noodle Dough On a cutting board make a well with the flour. Loosely combine the egg, the salt, the water, and the oil and drop this mixture into the well. Work the mixture by hand, folding the flour over the egg until the dough can be formed into a ball. Knead the dough for about 10 minutes then let it stand for an hour. Roll the dough until it is very thin and cut it into 2 equal sized sheets. On one sheet put a teaspoon of the ravioli filling, in little mounds 2 inches apart. Lightly brush around the mounds of filling with water. Place the second sheet over the first sheet and press gently around the ravioli mounds. Press the outside edges. Cut the dough into squares with a pie jagger leaving a mound of filling in the middle of each square. Place the ravioli on a lightly dusted sheet pan and dry for about 2 hours. Drop the ravioli into salted boiling water and simmer for about 10 minutes. Remove and cool for later use or serve at once with tomato sauce and grated cheese. Method for Ravioli Filling Lightly beat the eggs and add the cheese, garlic, heavy cream and spices. Fold in the lobster meat, the spinach, and lastly the bread crumbs. Preparation Time: Approx. 25 minutes Servings: 4 servings. Note: You may use any combination of seafood you like with this recipe. Keep in mind that when a sauté item is allowed to sit, it will become oily so try to plan this entrée accordingly, so that it will be served immediately. It is a good idea to cook your pasta ahead of time so you can heat it quickly when the scampi is ready. The best way to hold cooked pasta is in a little olive oil. Holding it in water will cause the pasta to swell and become pasty. Pasta should always be cooked "al dente" which means basically, with a bite. Properly cooked pasta should be chewy, but never crunchy. It is a good idea to just keep sampling during cooking until the pasta reaches the point of doneness. Once the pasta is cooked, rinse it quickly in cold water, toss it in olive oil, and cover it. Re-heating it will involve little more than submerging it in boiling water for a few seconds. Ingredients - Amount. Lobster Meat (Bite Sized Chunks) - 8 Ounces. Shrimp (Peeled and De-veined) - 8 Ounces. Sea Scallops - 8 Ounces. Butter - 4 Tablespoons. Minced Garlic - 1 Tablespoon. Chopped Parsley - 1 Teaspoon. Lemon Juice - 1 Teaspoon. Dry White Wine - 2 Tablespoon. Clam Juice - 1/4 Cup. Flour - 2 Tablespoon. Salt & Pepper - To Taste. Light Cream - 1/4 Cup. Butter Swirl - 4 Tablespoons. Angel Hair Pasta - 2 Lbs.. Directions In a heavy sauté pan melt 4 Tablespoons of butter. Add the garlic and shrimp and sauté for about a minute. Next add the scallops and lobster meat and sauté until the scallops are white and firm. Sprinkle the flour over the seafood while tossing. Add the clam juice, white wine, parsley, and lemon juice and simmer for about a minute. Add light cream and return to simmer. Adjust seasoning and add butter swirl just before serving. Serve over angel hair pasta. What is a butter swirl? A butter swirl is a portion of tempered butter which is added to a sauce, just before serving to enhance flavor, texture, and appearance. A butter swirl will help to bind a sauce and it will also introduce a sheen, which is eye appealing. By tempered we mean simply, butter that is at room temperature. Preparation Time: Approx. 45 minutes Servings: 4 servings. Note: You may use any combination of seafood you like with this recipe. If Goya Seasoning isn't available in you area you can create a substitute by using equal parts of chili powder, paprika, and garlic powder. Ingredients - Amount Rice Pilaf - 8 Cups. Lobster Meat (Bite Size Cubes) - 8 ounces. Sea Scallops - 8 ounces. Shrimp (Peeled and De-veined) - 8 ounces. Butter - 1/4 Cup. Chopped Onions - 2 Tablespoons. Fresh Minced Garlic - 2 Teaspoons. \ White Wine - 1/4 Cup. Goya Seasoning - 1 Tablespoon. Clam Juice - 1/4 Cup. Salt - To taste. Parsley - 1/2 Teaspoon. Lemon Juice - 1/2 Teaspoon. Tabasco Sauce - Dash. Directions Prepare enough rice pilaf to yield 8 cups. Recipe is supplied below. While the rice is cooking melt the butter in a heavy sauté pan. Add the chopped onion and minced garlic and sauté until the onions are transparent. Add the shrimp and sauté for about a minute. Add the scallops and lobster meat and sauté until the scallops are white and firm. Add the Goya seasoning, a dash of salt, and the parsley flakes while gently tossing the seafood. Add the lemon juice, white wine, clam juice, and a dash of Tabasco sauce and bring to a simmer. Serve at once over Rice Pilaf. Rice Pilaf Melt 3 Tablespoons of Butter in a 5 quart sauce pan. Sauté 3 Tablespoons of Chopped Onion and 1 Tablespoon of Minced Garlic until transparent. Add 4 and 1/2 Cups of Cold Water, 6 bouillon Cubes, 1 Teaspoon of Lemon Juice, and 1 Teaspoon of Black Pepper. Bring water to a boil, then stir in 2 Cups of Converted Rice , reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 5 minutes. Preparation Time: Approx. 60 minutes Servings: 2 servings. Note: You may use any combination of seafood you like with this recipe. Prepare shredded white bread in a food processor or simply dice by hand into 1/4 inch squares or cut into a thin julienne. Ingredients - Amount Broiler Ready 2 LB Live Lobster - 2 Each. Butter - 3 Teaspoons. Flour - 2 Teaspoons. Minced Shallots - 1 Tablespoon. Heavy Cream - 1/4 Cup. Salt & Pepper - To Taste. Paprika - 1 Teaspoon. Cayenne - Pinch. Sherry Wine - 1 Tablespoon. Shredded White Bread - 1 to 2 Cups. Hard Grated Cheese - 2 Tablespoons. Melted Butter - 2 Tablespoons. Butter Pats - 8 Each. Directions. Prepare the lobsters for broiling. Crack the claws with a cleaver or a heavy French knife. In a sauce pan bring 1 Cup of water to a boil, add the lobster claws, cover and steam for about 12 minutes. Remove the lobster claws, set them aside to cool and reserve the lobster stock. When the claws are cool enough to handle, shell the claws and put the lobster meat on the side after cutting into bite sized chunks. Brush the lobster tails with butter and place them in a 375 degree oven for 25 minutes or until the tail meat becomes white and firm. Check the lobsters often so as not to dry them out. While the lobsters are cooking, melt the butter in a heavy sauté pan, sauté the shallots until they are transparent, add the flour and cook for an additional minute. Slowly add the lobster stock while whisking the sauce smooth, and then slowly add the light cream and whisk until smooth. Add the sherry, paprika, and adjust the seasoning with salt and pepper. Add the lobster to the sauce to warm it. When the lobsters are cooked remove them from the oven. Fill the lobsters with the thermidor sauce. Top the lobsters with the shredded white bread, grated cheese, and several butter pats. Place the lobsters under the broiler until the topping is toasted. Return the lobsters to the oven for 10 minutes then serve at once. Note: See section entitled How to Prepare a Lobster for Boiling for the proper method of steaming lobsters. This item can be served as both an entrée or as an appetizer. Preparation Time: Approx. 45 minutes Serving Size: 2 servings as an entree or 4 servings as an appetizer Ingredients 4 each 1 and 1/4 LB live lobsters. 1 cup white wine 1/4 cup minced shallots 1/2 cup heavy cream 1 bunch chopped Italian parsley pinch black pepper 4 tablespoons butter Method Bring the wine and shallots to a simmer in a covered stockpot. Prepare the lobsters for boiling and steam them in the the wine-shallot mixture, (see How to Prepare a Lobster For Boiling). When the lobsters are cooked, remove them from the pot and allow them to cool for several minutes. Next, crack the claws and cut the bodies in half lengthwise and remove the stomach sacs. Place the lobster halves in a soup bowl meat side up. Remove the claw meat from the shells and place in the body cavity. Place the lobsters in a warm oven while the sauce is being prepared. Strain the lobster stock and add the heavy cream and return to a simmer. Add the chopped parsley, butter, and pepper and simmer while stirring until the butter has melted and the sauce has thickened. Spoon the sauce over and around the lobster halves. Serve at once. Note: This item is a nice summertime appetizer or light entrée. Preparation Time: Approx. 2-3 hours to prepare and marinate, with and additional 15 to 20 minutes to grill and serve. Yield: 2 servings. Ingredients --- 1 lbs. peeled and de-veined shrimp. 1/2 cup olive oil. 1 tablespoon lime juice. fresh ground black pepper. pinch salt. pinch dry parsley flakes. Method Make a marinade by combining first the lime juice, salt, pepper, and parsley flakes. Next whisk in the olive oil and pour the marinade over the shrimp and marinate while refrigerated for 2 hours. Remove the shrimp from the marinade and place on a hot grill. Save the excess marinade for basting the shrimp as it grills. Grill over a low to medium fire basting often to prevent over drying. Grill for about 12 minutes or until the shrimp is firm and to touch and loses its translucency. Serve at once with lemon wedges The Following Recipes are for 2 servings and all have an Italian background. 4-6 oz. cooked lobster meat. 2 tsp. chopped garlic 4-6 cups heavy cream. ¼ cup white wine. ¼ cup butter (depending on thickness). ½ cup parmesan cheese. 1 tbs. salt, pepper, garlic pinch, parsley garnish. Preparation: In a medium sauté pan, add butter and chopped garlic. Simmer. Add white wine, clam juice, and heavy cream and bring to boil. Add spices and cheese. Turn heat to low, stir sauce, and add more cheese to taste. Then add lobster meat. Garnish with parsley. 4-6 oz. cooked lobster meat. ¼ cup diced prosciutto ham. 1/8 cup mushrooms. 1/8 cup peas. 2 tsp. chopped garlic. 4-6 cups heavy cream. ½ cup. white wine. ¼ cup clam juice. ¼ cup butter (depending on thickness). ½ cup parmesan cheese. ½ tbs. salt; 1 tbs. pepper & garlic; parsley to garnish. Preparation: In medium sauté pan, add garlic, butter, pieces prosciutto ham, mushrooms and peas. Simmer. Add white wine, clam juice, heavy cream and spices. Bring to a boil. Add lobster meat and cheese. Turn heat down to low. (Add more cheese to taste.) Parsley to garnish. 4-6 oz. cooked lobster meat. 1/8 cup banana hot pepper rings. ¼ cup chopped garlic. ½ cup white wine. ¼ cup clam juice. ½ cup marinara sauce. Pinch salt, pepper, garlic powder, fresh basil. Preparation: In a medium sauté pan, add olive oil, garlic, banana pepper rings and simmer. Add white wine, clam juice, marinara sauce, and spices. Bring to a boil. Add lobster meat. Parsley to garnish. 4-6 oz. cooked lobster meat. 2 tsp. chopped garlic. ½ cup gorgonzola cheese. 1 cup heavy cream. ¼ cup white wine. 1/8 cup clam juice. ¼ cup butter. Pinch salt, pepper, basil, parsley. Preparation: In a medium sauté pan put garlic butter, gorgonzola cheese and simmer until cheese starts to melt. Add wine, clam juice, and cream. Reduce sauce to thickness. Add spices. (add more butter for thicker sauce). Garnish with parsley. 4-6 oz. cooked lobster meat. 3 tbs. butter. 2 tsp. chopped garlic. ½ cup white wine. 1/8 cup clam juice. 1/8 cup beer (any type). 1/8 cup diced onion. 2 ½ cups marinara sauce. 4 pkgs. Goya seasoning. 3 tbs. tabasco sauce. Pinch salt, pepper, parsley. Preparation: In a medium sauté pan, mix butter, garlic, onion, Goya seasoning, spices, and tabasco sauce. Let simmer. Add wine, clam juice, marinara sauce and beer. Bring to a boil then let simmer for 15 to 20 minutes. Serve. 4-6 oz. cooked lobster meat. 3 tbs. pesto sauce. ½ tsp. butter. ¼ cup white wine. 1/8 cup clam juice. 2tbs. parmesan cheese. Pinch salt, pepper, parsley. Preparation: In a medium sauté pan, add pesto sauce, butter and let simmer. Add wine and clam juice. Bring to a high heat. Simmer. Add spices, lobster meat, and cheese to taste. 2 tbs. chopped garlic. 4-6 oz. cooked lobster meat. 1/8 cup capers. 1/8 cup calamata olives. 1/8 cup anchovy paste or 3 anchovy filets. 1/8 cup white wine. ¼ cup clam juice. 2 ½ cups marinara sauce. Pinch salt, pepper, garlic powder, basil and parsley. 2 tbs. parmesan cheese. 1/8 cup olive oil. Preparation: In a medium sauté pan put capers, olives, anchovy paste or filets, olive oil, garlic and let simmer. Then add wine, clam juice, spices and marinara sauce. Bring to a boil. Add lobster meat and cheese. 4-6 oz. chopped lobster meat (cooked). ¼ cup diced red, green, yellow orange peppers. ¼ cup diced red onion . 2 flour or corn tortilla shells – 8-12 inches. ¼ cup Monterey jack and hot pepper jack cheese. Pinch salt, pepper, Cajun spice, curry spice, and basil. 2 tsp. Tabasco sauce. Preparation: Brown tortilla shells. On top of one, place lobster meat, peppers onion and cheese. In a small mixing bowl, add spices and Tabasco sauce. Mix with spoon, pour over 2nd tortilla shell. Combine two together. Bake at 350 degrees in oven for 3 to 6 minutes. Cut in 4; serve. 2-4 (2oz) lobster tails. 5-8 lobster ravioli. 2 tsp. chopped garlic. 3 tsp. butter. ¼ cup clam juice. 1 shot vodka. 1 ½ cups marinara sauce. ¼ cup heavy cream. ¼ cup parmesan cheese. Pinch salt, pepper, basil, parsley. Preparation: In medium sauté pan, add butter, garlic, spices and lobster tail. Let simmer. Add shot vodka, clam juice, marinara and heavy cream to color (the more cream you add, the lighter the sauce gets). Bring to a boil; add cheese to taste. Pour over lobster ravioli. 4-6 oz. cooked lobster meat. ½ cup butter. 2 tbs. chopped garlic. ½ cup white wine. ¼ cup clam juice. Pinch salt, pepper, garlic powder, and parsley. Preparation: In a medium sauté pan add butter & garlic and let it simmer until garlic is golden brown. Add white wine, clam juice, and spices and bring to a boil. Add lobster meat and simmer until sauce is to your thickness; add more butter to thicken sauce. Garnish with parsley. 4-6 oz. cooked lobster meat. 3 artichokes hearts. 3 sundried tomatoes. 2 tsp. chopped garlic. 1/2 cup cream sherry wine. 1/8 cup clam juice. ¼ cup butter. 2 tbs. parmesan cheese. Pinch salt, pepper, basil. Preparation: In a medium sauté pan, simmer artichoke hearts, sundried tomatoes, garlic, butter and spices. Add sherry wine, clam juice and bring to a boil. Then add the lobster meat and cheese, let simmer on low heat. Serve. Preparation Time: Approx. 20 minutes Servings: 2 servings Ingredients --- 1 lb peeled and de-veined shrimp. ½ cup butter. 2 tbs. chopped garlic. ½ cup white wine. 2 tsp. fresh lemon juice. ¼ cup white wine. ¼ cup heavy cream. salt and black pepper to taste. 2 tbs. fresh chopped parsley. 1 lbs. cooked pasta. Method In a medium sauté pan over a low fire melt the ¼ cup of butter and sauté the garlic and the shrimp until the shrimp are firm to touch and lose their translucent appearance. Add the white wine, the lemon juice, and the chopped parsley and return to a simmer. Add the heavy cream and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge. For a spicier version of this recipe try adding some hot banana pepper rings. Most people cook lobsters by simply throwing them into a pot of boiling water. While this method may get the job done, it certainly leaves a lot to be desired as far as quality goes. Boiling flushes much of the flavor out of the lobster and the resulting stock will most likely be too weak in its unreduced state to offer any kind of sauce making ability. It is far more desirable to steam a lobster in a flavored broth of herbs and wine. Steaming will lock in much of the flavor of the lobster while the juices that manage to escape will be caught in a highly reduced stock. This stock can later be used to create a variety of sauces to accent the boiled lobster. Rinse the lobsters with cold running water then kill them by inserting a knife where the tail and body meet. Find a stockpot that is big enough to hold the lobsters and has a tight fitting lid. Add about 2 cups of water, wine, or clam juice or any combination of liquid you desire to the stockpot with whatever herbs you like and bring the stock to a boil. Shallots, parsley. peppercorns, or bay leaves are all components of a court bouillon and will give a nice flavor to the stock. Avoid ground peppers or salt at this point. These are enhancing or finishing spices and are not easy to control when added early. Once the stock is boiling, add the lobsters and replace the cover. Steam the lobsters for about 12 minutes or until they are bright red and the tails spring back when straightened then released. Remove the lobsters and place in an oven set to warm until you are ready to serve them. Use the lobster stock to make a sauce of your own design or try our recipe for Steamed Lobster with Parsley Wine Sauce. There really is no way to prepare a lobster for broiling that is completely humane. Our advice is that you move quickly but carefully as you prepare your lobsters for broiling. Place the lobster on its stomach on a cutting board and while firmly holding its body use a cleaver or a heavy French knife to remove the claws and legs. The lobster will instinctively curl its tail when you remove its claws. Next, place the lobster on its back and firmly grasp the tail. Insert a sharp boning knife into the abdomen where it meets the tail and draw the knife towards the head. Next, reverse the procedure, this time holding the lobster by the body while drawing the knife from the cut in the abdomen along the tail. Take special care not to cut through the shell along the back of the lobster. The next step is to split the lobster. This is best done by simply pressing down with the fingers and thumbs on each side of the lobster until the shell cracks open and the interior of the tail and body cavity are exposed. All of the lobster is edible except for the stomach, which is the hard sac near the head, and the intestinal vein. Remove and discard these parts. The greenish liver or tomalley and coral are edible and can be prepared in a stuffing or left in the lobster during cooking. In all of our recipes we will remove and discard everything within the body cavity. The reason we don't use the tomalley and coral is tomalley can be bitter in flavor at times and most people today just do not find the coral to be as appealing as past generations have. We suggest that the lobster be thoroughly washed under cold running water before proceeding with a recipe. The claws may be boiled or steamed and shelled to provide lobster meat for a stuffing or they may be broiled and served as a garnish with the lobster. Please note, There are More Lobster Recipes to Come- |
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