FRESH CAPE COD LOBSTERS RECIPES BY JON TOLLEY

LOBSTER RECIPES ON THIS PAGE

BROILED LOBSTER GRILLED LOBSTER LOBSTER AND AVACADO SALAD LOBSTER MAC AND CHEESE

BROILED LOBSTER

INGREDIENTS (1) 1.5 POUND LOBSTER KERRY GOLD BUTTER SEA SALT PEPPER

PREPARE THE LOBSTER TAKE THE LOBSTER PUT IT ON ITS BACK. TAKE A SHARP KNIFE AND CUT THE LOBSTER IN HALF. REMOVE CRAP FROM CHEST CAVITY AND INTESTINE IN TAIL. PLACE ON COOKIE SHEET SALT AND PEPPER THE LOBSTER BRUSH THE LOBSTER WITH THE BUTTER PUT OVEN ON BROIL COOK FOR 5-7 MINUTES DON'T PUT IT TO CLOSE TO THE FLAME OR IT WILL BURN

GRILLED LOBSTER

(1) 1.5 LB LOBSTER SALT AND PEPPER KERRY BUTTER

PAR BOIL LOBSTER FOR 5 MINUTES HALF THE LOBSTER CLEAN BODY CAVITY AND REMOVE INTESTINE BRUSH ON KERRY BUTTER SALT AND PEPPER COOK ON ON SIDE FOR 5 MINUTES COOK ON OTHER SIDE FOR 5 MINUTES SERVE HOT

LOBSTER AND AVACADO SALAD

INGREDIENTS SERVES 4 1 LB DICED LOBSTER MEAT 1/4 CUP CELERY 2 HASS AVACADOS 1 FRESH LIME 1/4 CUP KEWPIE MAYO SALT AND PEPPER TO TASTE

IN A LARGE BOWL COMBINED LOBSTER, CELERY, LIME JUICE, AND MAYO SALT AND PEPPER TO TASTE FOLD IN AVACADO SERVE IMMEDIATELY

LOBSTER MAC AND CHEESE

INGREDIENTS SERVES 4 8 OZ TRI COLORED ROTINI 6 TBSP KERRY BUTTER 1/2 POUND LOBSTER MEAT 1/4 CUP ALL PURPOSE FLOUR 2 CUPS WHOLE MILK 1/2 CUP HALF AND HALF SALT AND PEPPER TO TASTE 1 3/4 CUP SARGENTO ITALIAN BLEND CHEESE 1 CUP CHEDDAR CHEESE 1/2 CUP ROASTED RED PEPPERS 1 CUP PANKO BREAD CRUMBS

COOK PASTA SO IT IS STIIL FIRM PREHEAT OVEN TO AND BUTTER 9X13 PAN MELT 2 TBSP OF BUTTER IN A LARGE SKILLET PUT IN LOBSTER SAUTE FOR 2 MINUTES SET ASIDE ADD REMAINING 4 TBSP OF BUTTER AND FLOUR TO SKILLET AND WISK CONSTANTLY TILL YOU HAVE A ROUX WHEN IT GETS BUBBLY ADD MILK AND HALF + HALF ADD SALT AND PEPPER ALONG WITH ROASTED RED PEPPERS AND STIR ADD CHEESE AND STIR TILL EVERTHING IS MELTED TOGETHER ADD LOBSTER AND ROTINI POUR INTO 9X13 PAN SPRINKLE ON PANKO BREAD CRUMBS COOK 20-25 MINUTES TILL BUBBLY AND A SLIGHT CRUST FORMS