Crab Cake Recipes

Lobster Coconut Curry Rice is an easy dish to prepare that’s packed full of flavor. You can prepare this with fresh lobster tails or pre-picked lobster meat. And once you get the hang of the technique, feel free to mix it up and add in more of your favorite seafood and spices.

For the rice:
1 cup rice
1 ½ cup water
A few drop lemon juice

For the coconut curry sauce:
1 cup coconut milk
½ tablespoon ground curry
Handful of finely chopped green onion

For the Lobster:
1 Finelobster.com lobster tail, shell removed and cut into bite
size pieces
1 tablespoon olive oil
Handful of freshly chopped cilantro

Prepare the rice. In a medium saucepot with lid, prepare the rice according to the manufacturer’s instructions.Usually, 1 cup of rice is cooked in 1½ to 2 cups of water,and a few drops of lemon juice, will take 20 minutes over medium low heat. When the rice is done cooking, turn off the heat, and flake through it with a fork and set it aside.

Meanwhile prepare the coconut curry sauce. In a small sauce pan combine the coconut milk, curry, and green onion. Place it on the stove over medium heat to cook for 10 minutes. If it starts to boil, reduce the heat to medium low.

When the rice has 5 minutes left to cooking, prepare the lobster.

In a large skillet over medium heat, slick the bottom with 1 tablespoon of olive oil. Toss in the lobster and sauté for 2 minutes per side. The meat is done cooking when it turns opaque. When the lobster is done, turn off the heat and add in the cilantro. Then pour in the coconut curry sauce and stir. Then add in as much cooked rice as you would like and toss as best you can so the sauce is throughout.

Serve immediately right from the skillet.

Live New England Lobster, 4-6 lb avg , 10 lb case, approximately 2 Lobsters

Are you planning a romantic dinner or something special for a friend and need to come up with a really easy recipe for two? …and perhaps you even want to save a little money but still want great flavor and impress your guest?

If the answers are yes, limoncello lobster pasta is the perfect recipe!

Limoncello lobster pasta only uses one lobster tail, which is removed from the shell and cut up into 1-inch pieces. It also incorporates your favorite chopped veggies, herbs, and of course a dash of limoncello. For veggies, I like to use red belll pepper and tomatoes; and, for herbs, I prefer parsley. If you don’t happen to have any limoncello the liquor cabinet, that’s ok, because red or white wine also work. Even tequila, triple sec, sake, or any kind of flavorful liquor that more or less sounds like it would contribute to create a robust flavor.

This dish also uses 1/2 pound of pasta, and any kind works. I prefer spaghetti, because I like to twirl, but penne, or any short pasta would be appropriate.

Limoncello lobster pasta takes about 15 minutes from start to finish and can be prepared in advance. If you want to do that, cook everything but the lobster and throw it together in the skillet (you’ll see what I mean when you watch the video). When you are ready to eat, heat up the pasta and saute the lobster in a separate skillet. When the lobster is done, throw it into the pasta skillet and toss.

And if you are hardcore Maryland crabmeat fan as I am, consider tossing it into the skillet when you are sautéing the lobster. For that matter, scallops and shrimp would also do a lot to enhance this dish too! Just add little bits to make sure to keep the cost low, unless you feel like splurging, in which case, let your stomach decide!

Bar Harbor All Natural Lobster Bisque, 10.5-Ounce Cans (Pack of 6)