Best Lobster Voodoo Recipes

Lobster Voodoo image

Provided by Vickie Parks @Northwestgal

Categories Seafood

Number Of Ingredients 13

2to 4 cups - oil, for deep-frying
2 pound(s) lobster meat, cut into pieces about the size of large shrimp)
4 cups - shredded lettuce
LOBSTER BREADING
2 cups - cornstarch
2 tablespoon(s) blackening spice
1 teaspoon(s) salt
SAUCE
1 cup - lowfat mayonnaise
1/4 cup - sweet thai chili sauce
1/4 teaspoon(s) tabasco sauce
1/2 teaspoon(s) cayenne pepper
1/2 to 1 tablespoon(s) sriracha sauce

Steps:

Make the sauce first (so it has time to chill). Whisk together the mayonnaise, Thai chili sauce, Tabasco, cayenne and Srirarcha sauce. Cover bowl and refrigerate until chilled, or up to 1 day in advance.
Heat oil in a heavy-duty saucepan (or deep-fryer).
Combine breading ingredients (cornstarch, blackening spice and salt) in a small mixing bowl. Coat the lobster with the breading mix. Working in small batches, deep-fry lobster in the hot oil until done and breading is lightly browned, about 4 to 5 minutes per batch.
Toss cooked lobster in the sauce until evenly coated.
To serve, place a bed of shredded lettuce (about 1 cup each) in the center of 4 individual serving plates. Divide the lobster into 4 portions and place portions in the beds of lettuce, and serve immediately.

Voodoo's Lobster Thermidor image

Provided by Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 14

Two 1 1/2-pound live Maine lobsters
2 tablespoons olive oil
4 ounces lump crabmeat, picked over
4 ounces Dungeness crabmeat, picked over
1 shallot, sliced
3 cloves garlic, sliced
2 ounces brandy
6 ounces heavy cream
1 tablespoon Dijon mustard
1 ounce grated Parmesan
1 sprig fresh tarragon leaves, chopped
Kosher salt
Freshly ground black pepper
1 ounce Japanese panko bread crumbs

Steps:

Preheat broiler.
With a sharp knife on a solid surface, put the knife through the head of the lobsters to kill them instantly and then flip them over and split lengthwise down the middle, keeping the back of the shell intact. Remove the roe and tomalley and discard. Pull the claws off and remove the tail meat from the shell and set aside.
Place the bodies on a baking sheet and broil the bodies until bright red, about 3 to 5 minutes, and set aside.
In a pot of boiling salted water, cook the lobster claws for 5 minutes and cool to room temperature until ready to serve.
In a large skillet over medium heat add the olive oil and lobster tail meat; cook until meat turns white, about 2 minutes. Add crabmeat and stir to combine. Add the shallots and garlic and cook for 1minute while shaking the pan to prevent burning. Remove the pan from the heat and add the brandy (the alcohol will ignite, so be careful) and return the pan to medium heat. Add the heavy cream and Dijon mustard and cook until reduced by half. Add the Parmesan and fold it in to melt. Add the chopped tarragon and season with salt and pepper. Stuff the mixture in the lobster shells and sprinkle the top with the bread crumbs. Broil until browned, about 4 to 5 minutes. Reheat the claws for just a1minute and serve together.