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Recipes for Butcher's Choice of Atlanta, Inc. Sc - Lobster Tails
Recipe Quick Links:
Baked Lobster Tails
Deviled Lobster Tails
French Potted Lobster
Fried Lobster Tails
Lobster & Shrimp Supreme
Lobster Francaise
Lobster in Shrimp Sauce
Lobster Stuffed Pasta
Lobster Tails in Champagne Sauce
Oriential Lobster Tails
Stuffed Lobster Tails
| Baked Lobster Tails |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 25 min.
Serving Size: 3 servings
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Can be used with:
Sc - Lobster Tails |
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Ingredients:
3 Butcher's Choice of Atlanta, Inc. Lobster Tails
2 teaspoons parsley
Salt to taste
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Pepper to taste, optional
3 tablespoons olive oil
Juice of 1 med. lemon
1 cup water |
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Instructions:
Split lobster tails in half lengthwise. Remove sharp edges. Sprinkle each with parsley and salt and pepper (if desired). Pour olive oil and lemon juice on each tail.
Pour water on bottom of a shallow 7 x 11 inch baking pan. Place lobster tails in pan. Bake in a preheated oven at 375 degrees for 25 minutes or until tender. |
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| Deviled Lobster Tails |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 40-50 min.
Serving Size: 4 servings
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Can be used with:
Sc - Lobster Tails |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Lobster Tails
1 tablespoon salt
1 teaspoon cayenne pepper
10 whole cloves
1/2 of a lemon
1 sm. onion, halved
1 teaspoon peppercorns
1/2 cup chopped celery
1/2 cup chopped onion
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1/2 cup chopped green bell pepper
1/4 cup chopped parsley
4 tablespoon butter
2 hard boiled eggs, finely minced
1 raw egg
6 drops Tabasco sauce
2 cups bread crumbs
Salt and pepper to taste
Milk |
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Instructions:
Preheat oven to 350 degrees. Add first 6 ingredients to a large pot of boiling water. Add the lobster tails to the water. Keep at a full rolling boil for 20 minutes. Remove the lobster tails, split in half lengthwise, and remove the meat. Save 6 half shells. Saute the celery, onion, green bell pepper, and parsley in butter until the onion is transparent. Break lobster meat into chunks in a large bowl. Gently stir in the sauteed vegetables, hard boiled eggs, raw egg, Tabasco, 1 cup bread crumbs, salt and pepper to taste, and just enough milk to hold it together. Pile the mixture high in each of the 6 reserved shells and top with the rest of the bread crumbs. Bake until brown, about 20 minutes. Serve at once with a serving of melted butter for each portion. Dip each bite in butter when eating. |
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| French Potted Lobster |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 12-15 min.
Serving Size: 4 servings
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Can be used with:
Sc - Lobster Tails |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Lobster Tails
1/2 cup butter
Juice of 1 lemon
2 tablespoons tomato paste
1/2 cup dry white wine |
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon tarragon
1/4 cup brandy
1 tablespoon minced parsley |
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Instructions:
Place butter, lemon juice, tomato paste and dry wine in a large skillet. Rub and mash garlic and salt together and add to pot with herbs. Bring slowly to just under a boil. Place thawed lobster tails, cut side down in the sauce. Pour warmed brandy over tails and set a flame.
When flame dies, cover and simmer gently for 12 to 15 minutes. Serve with little cups of dipping sauce. |
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| Fried Lobster Tails |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 8-15 min.
Serving Size: 4 servings
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Can be used with:
Sc - Lobster Tails |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Lobster Tails
1 egg
1 c. bread crumbs
Oil |
SAUCE:
1/4 c. honey
1 tbsp. Dijon mustard |
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Instructions:
Remove lobster tails from their shells.
Heat oil in a frying pan, moderate temperature.
Dip tails in egg then bread crumbs and fry until golden brown. Drain on paper towel.
Mix together honey and mustard. Spoon over the tails. |
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| Lobster & Shrimp Supreme |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 15-20 min.
Serving Size: 3-4 servings
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Can be used with:
Sc - Lobster Tails
Se - Peeled & Deveined Shrimp |
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Ingredients:
2-3 Butcher's Choice of Atlanta, Inc. Lobster Tails
1/2 pound Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
1/2 cup sliced celery
1/3 cup sliced scallions
2-4 tablespoon butter
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1/3 cup shredded parsley
2 cans frozen shrimp soup concentrate
1 sm. can sliced water chestnuts with liquid
2 cups grated longhorn cheese
1 jigger sherry
Paprika |
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Instructions:
Boil lobster and shrimp until pink. (For lobster: 10-20 minutes, depending on size. For shrimp: Boil last 3-4 minutes. Do not overcook.)
Saute celery and onion in butter. Cut shrimp and lobster into pieces and add to celery and onion. Cook slowly several minutes. Add shredded parsley |
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| Lobster Francaise |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 8-12 min.
Serving Size: 3-4 servings
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Can be used with:
Sc - Lobster Tails
|
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Ingredients:
2-3 Butcher's Choice of Atlanta, Inc. Lobster Tails
3 eggs
1 oz. butter
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1 cup white wine
1 whole lemon
Flour
1 oz. oil |
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Instructions:
Split lobster tail and take meat out of shell. Beat 3 eggs in bowl, flour lobsters and put in eggs. Heat oil in pan until hot. Take lobster out of egg and cook in oil for 2 minutes on each side. Remove oil from pan and add butter. Pinch of flour and mix. Add white wine, juice of lemon and cook for 3-4 minutes and serve. |
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| Lobster in Shrimp Sauce |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 20-25 min.
Serving Size: 3-4 servings
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Can be used with:
Sc - Lobster Tails
Se - Peeled & Deveined Shrimp |
|
Ingredients:
5-6 Butcher's Choice of Atlanta, Inc. Lobster Tails
1/2 pound Butcher's Choice of Atlanta, Inc. Peeled & Deveined SHRIMP
1/2 pound. mushrooms, sliced thin
1 tablespoon shallots, or green onions
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3 tablespoons butter
1 cup cream
1/2 cup clam juice
2 tablespoons white wine
1 teaspoon chicken seasoned stock base
1-1/2 cup grated Swiss cheese |
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Instructions:
Remove lobster meat and cut into large pieces. Reserve shells.
Saute mushrooms and shallots in butter for about 5 minutes. Add cream, clam juice and white wine and simmer over low heat until liquid is reduced by about 1/4 cup. Add seasoned stock base and cook another few minutes. Add cooked baby shrimp and Swiss cheese. Add lobster and heat through.
Spoon mixture into reserved lobster shells. Place under the broiler for a few seconds to gently brown and serve with pride. |
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| Lobster Stuffed Pasta |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 40-45 min.
Serving Size: 4 servings
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Can be used with:
Sc - Lobster Tails
|
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Ingredients:
2-3 Butcher's Choice of Atlanta, Inc. Lobster Tails
1 (5 oz.) pkg. Giant pasta shells
1/4 cup butter
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic, chopped
1 egg |
1 teaspoon basil
Salt & pepper
1 1/2 cup ricotta or cottage cheese
1/4 cup grated Parmesan cheese
2 cups spaghetti sauce
1/4 cup melted butter
1/2 cup dry bread crumbs |
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Instructions:
Cook shells in boiling salted water. Drain and rinse with cold water. Chop lobster (small pieces) while partially frozen. Melt butter. Saute celery, onion and garlic until tender. Add lobster. Saute until white and opaque. Cool.
Beat in egg, cottage cheese, Parmesan, salt and pepper. Stuff into drained and dried shells. Pour spaghetti sauce into greased shallow casserole. Place shells side by side in single layer in sauce. Combine butter and crumbs. Sprinkle over shells. Bake at 375 degrees for 30-35 minutes. |
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| Lobster Tails in Champagne Sauce |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 15-20 min.
Serving Size: 3-4 servings
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Can be used with:
Sc - Lobster Tails |
|
Ingredients:
3 Butcher's Choice of Atlanta, Inc. Lobster Tails
2/3 c. champagne or sparkling wine
2 scallions, minced
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1 tsp. salt
2/3 c. whipping cream
4 tbsp. unsalted butter |
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Instructions:
Rinse lobster tails. In skillet, combine lobster, champagne, scallions, and salt. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Remove lobster; add cream to sauce in skillet. Boil quickly until reduced to about 1/3 cup.
With a wire whisk, beat in butter (1 tablespoon at a time) until smooth. Keep warm. Remove lobster from shells and slice into medallions. Spoon sauce over each. |
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| Oriential Lobster Tails |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 12-15 min.
Serving Size: 4 servings
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Can be used with:
Sc - Lobster Tails |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Lobster Tails
3 tablespoons sake (rice wine)
3 tablespoons low-sodium soy sauce
2 tablespoons finely chopped onion
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2 teaspoons vegetable oil
1 clove garlic, minced
1/2 teaspoons ground ginger
1/4 teaspoons dry mustard
1/8 teaspoons ground red pepper |
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Instructions:
Combine all ingredients (except lobster) in container of an electric blender; top with cover, and process until mixture is smooth. Set mixture aside.
Split lobster tails lengthwise; cut through upper hard shell and three-fourths of the way through meat with an electric knife. Do not cut through bottom shell. Lift lobster meat through split shell to rest on outside of shell, leaving meat attached to far end of lobster shell.
Place lobster tails on a broiler rack coated with cooking spray. Brush sake mixture over lobster tails. Broil lobster 5 1/2 inches from heat 12 to 15 minutes, basting frequently with remaining sake mixture. |
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| Stuffed Lobster Tails |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 20-25 min.
Serving Size: 4 servings
|
Can be used with:
Sc - Lobster Tails |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Lobster Tails
4 tablespoons melted unsalted butter
1 cup soft fresh bread crumbs |
1 teaspoon dried tarragon
1 teaspon salt
1/4 teaspoon freshly ground black pepper
Lemon wedges |
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Instructions:
Preheat the oven to 450 degrees. With scissors, remove the thin shell covering the underside of the tail by cutting along each side.
In a small bowl, combine 2 tablespoons melted butter, bread crumbs, tarragon, salt and pepper. Spoon the bread crumb mixture over the lobster tails. Drizzle with the remaining butter.
Place the lobster tails in a baking pan. Bake for 20 minutes or until the lobster meat is opaque and the crumbs are brown. Serve with lemon wedges. |
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