Best Lobster Croutons With Golden Garlic Chiles And Sourdough Recipes

Lobster Agua Chile image

Provided by Marcela Valladolid

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 pound lobster meat (from 2 lobster tails)
1 1/4 cups freshly squeezed lime juice
1/4 cup finely chopped white onion
3 tablespoons chopped fresh cilantro
3 tablespoons minced serrano chile, seeded and deveined
1/2 large English cucumber, diced
Salt, for seasoning
Tostadas, tortilla chips or saltine crackers, for serving

Steps:

To remove the lobster meat from the tails, use a pair of kitchen shears and cut lengthwise down the middle of the shell on both the top and underside. Pull the shell apart and remove the tail meat. Chop into 1/2-inch pieces. Pour lime juice in a medium glass mixing bowl. Add the lobster meat and marinate until the lobster is no longer raw, about 25 minutes. Add the onions, cilantro, chile, and cucumbers and mix well. Season with salt. Serve immediately, cold, with tostadas, tortilla chips or saltine crackers.

Lobster Bisque With Garlic Croutons image

Provided by imatrad

Categories Lobster

Time 1h30m

Yield 16-18 serving(s)

Number Of Ingredients 18

1 lb butter
5 stalks celery, chopped
2 large shallots, finely chopped
1 large yellow onion, chopped
4 tablespoons tomato paste
5 -6 bay leaves
1 tablespoon paprika
2 cups flour
4 1/2 ounces lobster base
2 1/2 quarts hot water
1 quart heavy cream
1 tablespoon white pepper
1 cup dry sherry
2 frozen lobster tails, thawed
1/2 cup butter
1/4 cup olive oil
1 teaspoon granulated garlic
10 slices thick-sliced bread

Steps:

Melt 1/4 pound butter in large deep stock pot, over medium high heat.
Add celery, onion, shallot and saute till transparent.
Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.
Cook till a light golden brown, approximately 3-4 min, stirring constantly.
Add lobster base(I use "Better Than Bouillon" brand)hot water, tomato paste, paprika, bay leaves and white pepper.
Stir using a wire whisk until mixture is smooth and starts to thicken.
Add heavy cream and dry sherry and reduce heat to low, stirring often.
Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.
When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.
Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.
Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.
For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.

Nutrition Facts : Calories 664, Fat 54.9, SaturatedFat 32.5, Cholesterol 157.8, Sodium 382.9, Carbohydrate 26.7, Fiber 1.6, Sugar 2.6, Protein 4.9

Lobster in Garlic Sauce image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 5

Steps:

Remove claws and legs from lobster and place in a deep heatproof dish. Remove the tail and slice into small pieces, then add them to the dish.
Pour garlic and 1/4 cup oil over the lobster. Cover and place on a steaming rack, then steam, 5 to 6 minutes.
Meanwhile, heat the remaining 1 cup oil to 120 degrees F.
Remove lobster from steamer. Sprinkle chopped green onions on top, then pour over the hot oil and soy sauce.