Stephanie Sharp - Beginner Lobster Cookbook: Delectable Lobster Recipes for All Occasions
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Beginner Lobster Cookbook: Delectable Lobster Recipes for All Occasions: summary, description and annotation
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This cookbook has invested in a collection of the tastiest ways you can imagine enjoying this seafood delicacy. It contains many favorites and some scrumptious new dishes to try.
Recipes Include:
Lobster Chowder
Summer Clambake
Broiled Lobster Tails
Fried Lobster
And so much more!
Stephanie Sharp: author's other books
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Beginner Lobster Cookbook
Delectable Lobster Recipes for All Occasions
BY: Stephanie Sharp
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Copyright 2019 by Stephanie Sharp All rights reserved.
No part of this Book may be transmitted or reproduced into any format for any means without the proper permission of the Author. This includes electronic or mechanical methods, photocopying or printing.
The Reader assumes all risk when following any of the guidelines or ideas written as they are purely suggestion and for informational purposes. The Author has taken every precaution to ensure accuracy of the work but bears no responsibility if damages occur due to a misinterpretation of suggestions.
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Table of Contents
Lobster has been known as a dish of indulgence and an expensive staple cuisine for years. It was also thought that its preparation could only be executed by a true expert in the kitchen.
Matt Dean, founder of Rock Lobster East Coast (which he started because of an overwhelming experience he had), has been a lover of lobster since his childhood days. He ate lobster wherever he could find it, fresh off the dock or from the dive bars and always wondered why it could not be readily available and reasonably priced for all to afford. Then and there he pledged to bring lobster to the masses.
The Lobster Cookbookincludes over 30 mouth-watering recipes for all to enjoy with basic cooking techniques and easy-to-follow recipes. This is a cookbook classic for every lobster lover. This book highlights the versatility of lobster in the recipes and does not need to be reserved for special occasions only.
Cantonese Style Lobster. Yummy to the last bite!
Serves:
Time: 1 hr.
Ingredients:
- lobsters (1 lb., fresh, live)
- peanut oil (1/3 cup, divided)
- garlic (1 clove, crushed)
- ginger root (1slice, fresh minced)
- ground pork (6 oz., lean)
- sherry (1 tbsp., cooking)
- broth (1 cup, chicken)
- soy sauce (1 tbsp.)
- cornstarch (1 tbsp.)
- brown sugar (1 tsp.)
- eggs (2, beaten)
- 3 green onions (3 green, chopped)
Directions:
1. Wash the lobster thoroughly and hold it with the belly up. Stick a long skewer into the small opening at the end of the tail and discard all the urine left inside the body.
2. Crack the tail off after draining and chop it up into pieces. Crack also its claws and chop in half.
3. If you know how to eat its body, cut it also and include on the pile.
4. In a deep heavy skillet, warm half of the peanut oil over moderate heat.
5. Cook the crushed garlic for 1 minute, and then stir in lobster pieces. Allow it to simmer for 4-5 more minutes until they are cooked through.
6. Transfer the cooked lobster and garlic mixture onto a dish and keep it warm.
7. Add remaining oil into the heated skillet and fry pork and minced ginger until the pork is no longer pink.
8. Add and boil chicken broth into the skillet while stirring it frequently.
9. Whisk sherry, cornstarch, brown sugar, and soy sauce in a small bowl until well blended.
10. Pour the sherry mixture into the skillet and stir-fry for 1-2 minutes until the sauce is clear and thick.
11. Add green onions before switching off heat. Slowly pour in the beaten eggs over the mixture and whisk until the eggs are combined and in little pieces.
12. Put the cooked lobster back into the skillet and simmer for a few minutes over low heat until all the flavors are completely blended.
13. Take out the lobster and put it on a serving dish. Cover and let it sit for several minutes then serve together with steamed rice. Enjoy!
This chowder is best served with biscuits or warm rolls.
Serves:
Time: 1 hr.
Ingredients:
- potatoes, 4, cubed
- onion, 1, cubed
- butter, 1/4 cup, divided
- lobster meat, 6 cups, cooked, diced
- heavy cream, 1 cup
- milk, 6 cups
- white sugar, 1 tsp.
- salt and pepper to taste
Directions:
1. Add onion and potatoes to a big saucepan and use salted water to cover them.
2. Boil over high heat then lower heat to medium-low, let it simmer, covered, for about 10 minutes until the potatoes get tender.
3. Drain off water and take them back to the saucepan.
4. While simmering the potatoes, use a large frying pan to melt half of the butter over medium-high heat.
5. Mix in cubed lobster, let cook for about 5 minutes, until the edges start to get golden color.
6. Drain the potatoes and bring them back to the saucepan. Mix sugar, milk, cream, lobster and the rest of the butter into the saucepan with drained potatoes.
7. Take the pan back to the heat, cook and stir sporadically until hot. When hot, use pepper and salt to taste then serve.
This nutritious dish is best made using frozen cavatelli. Dried pasta or other fresh pasta can be used as well.
Serves:
Time: 50 mins.
Ingredients:
- 5 (1 1/4- to 1 1/2-lb.) live lobsters or 2 lbs. cooked lobster meat
- 1 lb. frozen cavatelli pasta
- 1/4 cup extra-virgin olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- chicken stock (1/2 cup)
- 8 oz. fresh or frozen peas
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 1/2 tbsps. fresh thyme, chopped
- 1 1/2 tbsps. fresh chives, chopped
- 1/2 cup Mascarpone
- 1 tbsp. kosher salt
Directions:
1. Boil a 10- to a 12-quart pot of salted water. Put 2 lobsters in with the heads in first, boil, put a cover on.
2. Cook for 10 minutes for 1 1/4-lb. lobster and 11 minutes for 1 1/2-lb. lobster from the moments they go into the water.
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