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KEWPIE IS A SUPERIOR JAPANESE MAYONNAISE. YOU CAN BUY IT ON AMAZON.
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BETTER THAN BOUILLON LOBSTER BASE IS THE BEST TASTING BASE ON THE MARKET. YOU CAN PURCHASE IT FROM AMAZON.
FRESH CAPE COD LOBSTERS RECIPES BY JON TOLLEY
HERE ARE THE BEST LOBSTER RECIPES ON CAPE COD BY CAPTAIN JON TOLLEY. THESE ARE A CUMMULATION OF ALL MY FAMILYS CAPE COD LOBSTER RECIPES. SIX GENERATIONS OF SIMPLE TO COMPLEX LOBSTER RECIPES FOR YOU AND YOUR FAMILY TO TRY OUT AND ENJOY!!!
RECIPES ON THIS PAGE
COLD LOBSTER SALAD
WARM LOBSTER SALAD
HOW TO STEAM LOBSTERS
BAKED STUFFED LOBSTERS
LOBSTER STEW
CAPTAIN JON'S FAVORITE FRESH LOBSTER RECIPES
COLD LOBSTER SALAD
INGREDIENTS SERVES 4
1/2 POUND LOBSTER MEAT
CELERY
KEWPIE MAYO
KEEP THIS RECIPE SIMPLE
USE INGREDIENTS TO YOUR LIKING
KEWPIE MAYO IS JAPANESE
WARM LOBSTER SALAD ROLLS
INGREDIENTS SERVES 8
1 LBS LOBSTER MEAT
8 TOP SPLIT HOT DOG ROLLS
8 TBSP KERRY GOLD BUTTER
CRACKED PEPPER
4 TBSP FINELY CHOPPED CHIVES
IN A SKILLET BUTTER THE ROLLS ON BOTH SIDES AND GRILL
IN ANOTHER SKILLET PUT THE REST OF THE BUTTER
MELT BUTTER ADD LOBSTER MEAT, CHIVES, AND PEPPER TO TASTE
TOSS LOBSTER MEAT AROUND TILL IT GETS WARM
PUT INTO ROLLS AND SPOON ON MELTED BUTTER
EAT
HOW TO STEAM LOBSTERS
21 QUART LOBSTER COOKING POT
BEER . WINE, OR SEA WATER
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PUT 2 INCHES OF BEER, WINE, OR SEA WATER INTO THE POT
BRING TO A BOIL
ADD LOBSTERS
WHEN IT COMES TO THE SECOND BOIL START TIMING
PUT LID ON THE POT AND KEEP A CONSTANT EYE BECAUSE IT WILL BOIL OVER
IF THIS HAPPENS TURN DOWN THE HEAT
BASS HOLE YARMOUTHPORT
BAKED STUFFED 2 POUND LOBSTER
INGREDIENTS
1 2 POUND LOBSTER
STUFFING MIX 1 TUBE RITZ CRACKERS
HALF STICK OF KERRY BUTTER
1/2 POUND OF SEAFOOD MIX ( SCALLOPS-SHRIMP-CRAB AND A LITTLE CELERY FOR CRUNCH)
1/2 CUP LOBSTER BETTER THAN BOUILLON BASE
BAKED STUFFED LOBSTER
IN A MEDIUM SIZE FRY PAN. MELT THE BUTTER THAN ADD LOBSTER BASE AND SEAFOOD MIX. LET SIMMER FOR 5 MINUTES.
ADD CRACKERS. THE CONSISTENCY SHOULD BE FIRM NOT TO JUICY. YOU CAN ADD CRACKER OR LOBSTER BASE TO GET RIGHT CONSISTENCY. SET ASIDE
STEAM THE 2 POUND LOBSTER FOR 18 MINUTES
DRAIN THE LOBSTER IN SINK. SPLIT THE TAIL AND TAKE OUT VEIN. CLEAN OUT THE BODY OF THE LOBSTER AND STUFF.
I USE A PYREX DISH TO COOK LOBSTER IN
BROIL FOR 7 MINUTES
LOBSTER STEW
INGREDIENTS SERVES 4
1/2 LBS LOBSTER CHUNKS
2 CAN EVAPORATED MILK
1/4 CUP FINELY DICED CELERY
1/2 TSP RED PEPPER FLAKES
2 TBSP KERRY BUTTER
1TSP BETTER THAN BOUILLON LOBSTER BASE
1 TBSP WORCESTERSHIRE SAUCE
POUR MILK INTO SMALL POT
ADD ALL OTHER INGREDIENTS
STIR WELL
COOK AT LOW HEAT
DO NOT LET BOIL
PUT IN REFRIGERATOR AND LET FLAVORS INCORPERATE
SERVE NEXT DAY