Mouthwatering Lobster Appetizer Recipes to Try This Weekend
Lobster is one of the excellent options for appetizers. For a family dinner or cocktail party, you can choose from a variety of yummy recipes. Lobsters are available throughout the year and are generally served with mayonnaise.
- 2 cups, chopped lobster meat
- Few gratings of nutmeg
- Few grains of cayenne
- 1 egg yolk
- 1 cup, thick white sauce
- 1 teaspoon, lemon juice
- 1 teaspoon, finely chopped parsley
- ½ teaspoon, salt
In a large skillet, combine together the lobster meat, nutmeg, cayenne, egg yolk, thick white sauce, lemon juice, and salt. Mix well. Make the cutlets in the desired shape and fry them. Garnish with parsley and serve.
- 4 (1 lb) lobsters
- 6 cups, mesclun (baby greens)
- 1 cup, lobster stock
- 1 shallot, peeled and finely diced
- ½ cup, vinaigrette
- 1 teaspoon, fresh lemon juice
- Freshly ground white pepper to taste
- Fine sea salt to taste
- 1 bunch fresh chervil for garnish
Cut shelled claw meat into ¼-inch wide strips. Cut the legs and shell that covers the tail meat. Cut the tail meat into ½-inch wide slices. Refrigerate the lobster meat.
In a saucepan, bring the lobster stock to boil over high heat. Reduce the heat and allow the stock to simmer for about 10 minutes, until it reduces to 1/3 cup. Put the liquid in a bowl and allow it to cool down. Then, add a small quantity of vinaigrette to the stock.
Preheat the oven to 550 ºF. Place the lobster meat on a baking sheet and season with pepper and salt. Spread about ¼ cup prepared stock over the meat. Place the lobster meat in the oven for about 1 minute, until warm. Place remaining stock in a small saucepan and warm it over low heat. In a mixing bowl, combine together mesclun, shallot, and lemon juice. Add about 6 tablespoons of prepared lobster stock.
Place the salad at the center of a serving dish. Garnish it with a large sprig of chervil on the top. Decorate the dish with lobster tail slices arranged in a circle around the salad and sprinkle the remaining stock over it and serve.
Chilled Lobster with Mimosa Dressing
- 4 frozen lobster tails, thawed
- Greens such as romaine lettuce, spring mix, etc.
- 1 tablespoon, melted butter
- 4 radishes, sliced
- Pepper and salt
For Mimosa Dressing
- 1/3 cup, orange juice concentrate
- ¼ cup, honey
- 2 tablespoons, champagne vinegar or white wine vinegar
- Pepper and salt to taste
Split each tail and rinse it with cold water. Place the tails in a foil-lined baking pan with the meat side up. Brush them lightly with melted butter and sprinkle with pepper and salt. Broil for about 4-6 minutes, until the tails curl. Then, remove the tails from the oven and allow them to cool down completely. Chill them after covering, for about an hour.
In a medium saucepan, mix together orange juice concentrate, honey, and champagne vinegar and simmer the mixture for about 5 minutes, until slightly reduced. Add pepper and salt to taste.
While serving, arrange lobster tails in the plate and place a little quantity of mimosa dressing near the tails. Also add radish slices, a few greens and other salad vegetables.