Are you looking for a dinner that isn’t just the same beef, pork, or chicken dish? Maybe you’re planning to cook a fancy dinner for you and your significant other. Lobster is a great way to take your dinner plans to the next level. But rather than going with the typical lobster tail and butter, why not consider one of the following recipes?
Grilled Lobster Mango Tango
This recipe is more involved than the first, but if you want something unique, it’s a great option. To make this lobster dish, you’ll need to prepare a Moho Cubaneau sauce and a mango vinaigrette dressing. Other ingredients include mesclun salad greens, oranges, limes, mango, Asian chili paste, and of course, lobster. It’s a great Latin dish that will titillate the senses.
Lobster Ravioli With Brown Sauce
If you’re willing to put forth the effort, lobster ravioli is an elegant dish that will impress your sweetheart or whomever you make it for. (Here’s a great tip; using wonton wrappers instead of homemade ravioli is a smart way to save time when preparing ravioli!) Fresh ingredients are really what make this dish, so don’t be tempted to substitute dried or frozen ingredients for fresh.
Panko Fried Lobster Bites With Lime
Using panko breadcrumbs and flour, the lobster meat is floured, breaded, and fried. The real surprise comes with the lime wedges served with the lobster instead of the traditional lemon. It adds a real zing, making this a great light dish to pair with salads in summer.
These are just some of the creative things you can do with fresh lobster. What’s your favorite lobster recipe?
Luxurious Lobster Bisque & Other Unique Lobster
- 1 1/2 - 2 lb. uncooked lobster tails, meat removed and chopped (reserve the shells)
- 1 cup unsalted butter
- 3 stalks celery, coarsely chopped
- 2 medium carrots, peeled and coarsely chopped
- 2 leeks, white and light green parts only, rinsed very well
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 Tbsp. tomato paste
- dash of sherry
- 1/4 cup all-purpose flour
- 3 cups heavy cream
- dash of cayenne pepper
- Pink Himalayan salt and freshly ground black pepper
- fresh herbs, for garnish
- lobster meat for garnish (I used cooked crawfish)
In a large soup pot melt the butter over medium heat. Add reserved lobster shells, celery, carrots, leeks, thyme, bay leaf and tomato paste. Continue to cook, stirring from time to time, about 10 minutes until lobster shells are bright red and the vegetables are starting to soften.
Reduce the heat to low then sprinkle the flour over vegetable mixture, stirring frequently for two minutes. Add the water to the pot, just enough to cover the vegetables, then add the cream. Bring mixture just to a soft boil then immediately reduce heat to low.
Simmer, uncovered, for an hour to allow the soup to reduce and for flavors to meld together. Strain the soup discarding the solids and returning the soup to the pot. Season well with salt and freshly ground black pepper, to taste. Add a dash of cayenne pepper.
Return the bisque to a simmer. Add the chopped lobster meat and cook for a few minutes, stirring constantly, until meat is cooked through. A dash of sherry may be added. Ladle your soup in warm bowls or into bouillon cups and garnish with fresh herbs and oyster crackers. Serve immediately.