FRESH CAPE COD LOBSTER RECIPES BY JON TOLLEY

THESE ARE CAPTAIN JON'S FAMOUS CAPE COD LOBSTER RECIPES
BETTER THAN BOUILLION LOBSTER BASE IS AN INGREDIENT I USE IN A LOT OF MY RECIPES YOU CAN BUY IT ON AMAZON
KEWPIE MAYO IS A SUPERIOR PRODUCT MADE IN JAPAN YOU CAN PURCHASE IT ON AMAZON

THESE ARE THE BEST LOBSTER RECIPES FROM THE TOLLEY FAMILY

NANA TOLLEY WAS A CHEF AT THE CUMMAQUID INN. SHE KNEW HOW TO PREPARE LOBSTERS THE OLD FASHION WAY. FROM LOBSTER SALAD ROLLS THAT SHE SOLD FROM THEIR HOMESTEAD AT THE BASS HOLE IN YARMOUTHPORT TO HER FAMOUS LOBSTER NEWBERG. THOSE WERE THE GOOD OLD DAYS. SO DELICIOUS!!!!! MY NANA GEORGE'S SIDE OF THE FAMILY HAD THE FIRST FISH MARKET IN WEST BARNSTABLE BY THE RAILROAD BRIDGE ON THE OLD KING'S HIGHWAY ( ROUTE 6A). OUR FAMILY'S KNOWS SEAFOOD. SO FRESH!!!!!
LOBSTER RECIPES ON THIS PAGE
1. LOBSTER RANGOON 16. LOBSTER NEWBURG 31. LOBSTER COCKTAIL 2. LOBSTER POTATO SALAD 17. LOBSTER LASAGNA 32. LOBSTER TOTS 3. LOBSTER AND MACARONI SALAD 18. LOBSTER PIZZA 33. CHOCOLATE LOBSTER 4. LOBSTER TACO 19. LOBSTER SCAMPI 34. LOBSTER BLT 5. LOBSTER EGG FOO YOUNG 20. LOBSTER COLORADO 35. LOBSTER DEVILED EGGS 6. SIMPLE LOBSTER FRA DIAVOLO 21. LOBSTER CAKES 36. LOBSTER FONDUE 7. LOBSTER BISQUE FRENCH STYLE 22. LOBSTER DIP 37. LOBSTER RISOTTO 8. LOBSTER DIP 23. LOBSTER STEW 38. LOBSTER VELOUTE 9. LOBSTER OMELET WITH MORNAY SAUCE 24. LOBSTER CASSEROLE 39. LOBSTER CEVICHE 10. LOBSTER PIE 25. LOBSTER AND SCRAMBLED EGGS 40. LOBSTER NACHOS 11. LOBSTER LOMEIN 26. LOBSTER POUTINE 41. ROASTED LOBSTER CORN CHOWDER 12. LOBSTER RAVIOLIS 27. LOBSTER PASTA 42. LOBSTER RUBEN 13. LOBSTER CREPES 28. LOBSTER FRICASEE 43. STIR FRIED LOBSTER 14. LOBSTER ALFREDO 29. FRIED LOBSTER 44. LOBSTER CHILI 15. CHAMPAGNE LOBSTER 30. LOBSTER PAELLA 45. LOBSTER PUDDING 46. LOBSTER SAVANNAH

FRESH CAPE COD LOBSTERS BY JON TOLLEY

1. LOBSTER RANGOON

INGREDIENTS MAKES 30 SAFFLOWER OIL 1/4 LB LOBSTER MEAT 16 OZS PHILLY CREAM CHEESE 1/2 BUNCH OF GREEN ONION 2 TBSP FRESH SQUEEZED LEMON JUICE 2 TBSP MINCED GARLIC 30 WONTON WRAPPERS 1 EGG 2 TBSP WATER DUCK + MUSTAD SAUCE
SOFTEN UP CREAM CHEESE IN MICROWAVE 50 SECONDS IN CUISINART ADD LOBSTER MEAT, CREAM CHEESE, CHOPPED ONIONS, LEMON JUICE, AND GARLIC BLEND PUT WONTONS ON COOKIE SHEET SCOOP 1 TSP ON MIDDLE OF WONTON MIX EGG + WATER WITH YOUR FINGERS RUB EDGE OF EACH WANTON WITH WASH AND PRESS TOGETHER HEAT UP OIL IN FRY OR WOK FRY BOTH SIDES TO GOLDEN BROWN 2 MINS
2. LOBSTER POTATO SALAD
INGREDIENTS SERVES 4 1/2 POUND DICED LOBSTER MEAT 1 LBS BABY RED BLISS POTATOES 2 STALKS CELERY 2 TBSP CHIVES 1 CUP KEWPIE MAYO 1-1/2 TSP MUSTAD 2 TBSP FRESH PARSELY FRESH CRACKED PEPPER
COOK LOBSTER MEAT COOK POTATOES CHOP UP CELERY AND CHIVES COMBINE WITH MAYO, MUSTAD, CRACKED PEPPER. AND FRESH PARSLEY
3. LOBSTER AND MACARONI SALAD
INGREDIENTS 5 SERVINGS 1 POUND COOKED LOBSTER MEAT 1/2 CUP CELERY 1/4 CUP GREEN ONION 1/4 CUP RED PEPPER 1/4 CUP CUCUMBER 1/2 CUP KEWPIE MAYO DASH OF GARLIC POWER 8 OZS OF SHELL PASTA SALT AND PEPPER
COOK THE LOBSTER SAVE THE WATER FROM THE LOBSTER AND COOK THE PASTA IN THAT FOR MORE FLAVOR CHOP CELERY, ONION, CUCUMBER, AND PEPPER INTO DESIRABLE SIZE PIECES DRAIN PASTA IN BOWL MIX ALL INGREDIENTS TOGETHER AND CHILL
4. LOBSTER TACO
INGREDIENTS SERVING 5 1/2 POUND COOKED LOBSTER MEAT CHOPPED 1 DICED AVACADO 1/4 CUP ROASTED RED PEPPER DICED 1 SMALL CUCUMBER DICED 1 LIME FRESH CILANTRO DASH GARLIC POWER 5 SOFT SHELL TACOS
MIX ALL INGREDIENTS IN BOWL SQUEEZE LIME TOSS YOU MAY NEED TO ADD ANOTHER LIME
5. LOBSTER EGG FOO YOUNG
INGREDIENTS SERVES 4 4 EGGS 8 OZS CHOPPED COOKED LOBSTER MEAT 1/4 CUP THINLY CHOPPED GREEN ONIONS 8 OZS BEAN SPROUTS 3 CUPS CHICKEN BROTH 2 TBSP VEGETABLE OIL 2 TBSP CORNSTARCH 2 TBSP SUGAR 2 TBSP WHITE VINEGAR 2 TBSP TAMARI SOY SAUCE 1/4 TSP GARLIC POWER
BEAT TOGETHER EGGS, LOBSTER MEAT,ONIONS, SPROUTS, AND GARLIC POWDER PUT OIL IN WOK OR SKILLET PUT 1/2 CUP OF MIXTURE INTO WOK TO FORM THE OMELET COOK ON BOTH SIDES TO TURN GOLDEN BROWN SAUCE WHISK TOGETHER BROTH,STARCH,SUGAR, VINEGAR, AND SOY SAUCE COOK UNTIL THICKENS POUR OVER EGG FOO YOUNG
6. SIMPLE LOBSTER FRA DIAVOLO
INGREDIENTS SERVES 4 1/2 POUND LOBSTER MEAT 1 JAR FRA DIAVOLO SAUCE FRESH PARSELY FRESH GROUND PEPPER 1 POUND LINGUINE
COOK PASTA PUT JAR OF SAUCE IN PAN HEAT UP ADD LOBSTER MEAT,PARSLEY, AND FRESH GROUND PEPPER DRAIN PASTA POUR SAUCE OVER PASTA AND YOU ARE READY TO EAT
7. LOBSTER BISQUE FRENCH STYLE
INGREDIENTS SERVES 2 8 OZS GOOKED LOBSTER MEAT CHOPPED 1/3 CUP COGNAC 3 CUPS MILK 1/4 CUP BUTTER 3 TBSP FLOUR 1 TSP STEAK SAUCE 1/4 CAN TOMATO PASTE 1 TBSP BETTER THAN BOUILLON LOBSTER BASE DASH OF SAFFRON
PUT LOBSTER MEAT AND COGNAC IN BOWL SET A SIDE IN PAN MELT BUTTER STIR IN BUTTER TO FORM RUE GRADUALLY ADD MILK STIRRING CONSTANTLY DON'T LET IT BOIL ADD STEAK SAUCE, TOMATO PASTE,LOBSTER BASE, AND SAFFRON WHEN IT HEATS UP ADD LOBSTER DON'T LET IT BOIL
8. LOBSTER DIP
INGREDIENTS SERVES 6 8 OZS COOKED LOBSTER MEAT 8OZS LUCERNS CREAM CHEESE SPREAD WITH CHIVE + ONION 1/2 CUP KEWEPIE MAYO 1 TBSP LEMON JUICE DASH OF GARLIC POWDER 1/3 CUP ROASTED RED PEPPER PINCH OF SEA SALT
COMBINE ALL INGREDIENTS IN CUISINART AND BLEND TO YOUR LIKING
9. LOBSTER OMELET WITH MORNAY SAUCE
INGREDIENTS SERVES 2 8 OZS FRESH LOBSTER MEAT CHOPPED 4 EGGS AND A DASH OF HALF + HALF 1/4 TSP ONION + GARLIC POWDER 1/3 CUP ROASTED RED PEPPER FINELY CHOPPED SALT TO TASTE
WHISK EGGS, MILK, ONOIN + GARLIC POWDER IN BOWL GET FRYING PAN READY WITH BUTTER MAKE OMELET HALF WAY THRU ADD LOBSTER, ROAST RED PEPPER AND HALF OF THE MORNAY SAUCE FOLD AND COOK 2 MORE MINUTES MORNAY SAUCE 3 TBSP OF KERRY BUTTER 3 TBSP OF FLOUR 2 CUPS MILK SALT + PEPPER TO TASTE 1/2 CUP PARMESEAN CHEESE IN SAUCE PAN ADD BUTTER AND FLOUR MAKE A ROUX ADD MILK STIRRING CONSTANTLY WHISK IN CHEESE
10. LOBSTER PIE
INGREDIENTS SERVES 4 1 POUND COOKED CHOPPPED LOBSTER MEAT 2 CUPS MIXED VEGATABLES 6 TBSP KERRY GOLD BUTTER WHITE PEPPER TO TASTE 4 TBSP HEAVY CREAM FROZEN PIE SHELL + TOP 1/2 CUP STOCK USING LOBSTER BETTER THAN BOUILLON 1/3 CUP COGNAC
ADD LOBSTER AND VEGTABLES TO LARGE SAUTE PAN WITH BUTTER AND SAUTE ADD HEAVY CREAM AND 1/2 CUP LOBSTER STOCK AND COGNAC SAUTE TILL IT THICKENS POUR INTO PIE SHELL PUT ON TOP CRUST BUTTER THE TOP BAKE AT 375 FOR 35 MIUTES OR UNTIL TOP TURNS GOLDEN BROWN
11. LOBSTER LO MEIN
INGREDIENTS SERVES 4 1/2 LBS CHOPPED LOBTER MEAT 1/2 CUP CORN STARCH 1/4 CUP VEGTABLE OIL 2 TBSP FRESH CHOPPED GINGER 1/2 TSP CHINESE FIVE SPICE 4 CLOVES GARLIC MINCED 5 CHOPPED GREEN ONION 1/2 CUP BEAN SPROUTS I PACKAGE LO MEIN NOODLES 1 CUP BETTER THAN BOUILLON LOBSTER BASE STOCK 1/4 TAMARI SOY SAUCE 1/4 CUP RICE VINEGAR 2 TSP GRANULATED SUGAR
IN A LARGE BOWL COAT LOBSTER MEAT WITH CORNSTARCH COOK LO MEIN ACCORDING TO DIRECTIONS ON PACKAGE IN A WOK OR LARGE SAUTE PAN PUT OIL IN ADD ONIONS, GARLIC, GINGER, BEAN SPROUTS AND FIVE SPICE SEASONINGS SAUTE FOR 2 MINUTES ADD THE LOBSTER TO PAN COOK COVER FOR 4 MINUTES IN A SEPERATE BOWL COMBINE LOBSTER STOCK, VINEGAR, SOY SAUCE, AND SUGAR ADD TO PAN COOK FOR 3 MINUTES ON A LARGE PLATTER PLACE NOODLES PUOR LOBSTER MIXTURE OVER TOP AND YOU ARE READY TO EAT
12. LOBSTER RAVIOLIS
INGREDIENTS SERVES 6 18 OZ LOBSTER RAVIOLIS 1 TBSP OLIVE OIL 1 TBSP UNSALTED KERRY BUTTER 3 CLOVES GARLIC 1 TSP BETTER THEN BOUILLON LOBSTER 1.5 CUPS HEAVY CREAM .5 CUPS WHITE WINE 1/3 CUP GRATED ROMANO CHEESE PEPPER TO TASTE FRESH PARSLEY
SAUTEE GARLIC IN OLIVE OIL, BUTTER, AND LOBSTER BASE FOR 3 MINUTES ADD WINE AND LET ALCOHOL COOK OFF ADD CREAM AND LET COME TO A SIMMER ADD THE PARSELY LET COME TO A SIMMER AGAIN COOK THE RAVIOLIS IN A POT OF BOILING WATER ADD RAVIOLIS AND CHEESE TO THE SAUCE SERVE HOT
13. LOBSTER CREPES
INGREDIENTS SERVES 4 2 CUPS LOBSTER MEAT DICED 6 TBSP KERRY BUTTER 1/4 CUP OF FLOUR 1 CUP DRY WHITE WINE 1 CUP HALF + HALF I SHALLOT 8 CREPES 16 ASPERAGUS SPEARS
MELT THE BUTTER ADD FLOUR TO MAKE ROUX ADD MILK TILL IT TICKENS ADD WINE, SHALLOTS, LOBSTER MEAT, AND 4 ASPERAGUS IN EACH CREPE FILL CREPE AND FOLD
14. LOBSTER ALFREDO
INGREDIENTS SERVES 4 1 LB FETTUCCINE 1 LB LOBSTER MEAT 6 TBSP SALTED KERRY BUTTER 4 GARLIC CLOVES 2 CUPS HEAVY WHIPPING CREAM 1/3 CUP CHICKEN BROTH 2/3 CUP GRATED PARMEASAN CHEESE 2/3 CUP GRATED ROMANO CHEESE FRESH PARSLEY
MELT BUTTER IN LARGE SKILLET AND SAUTEE GARLIC COOK THE PASTA MAKE ALFREDO SAUCE IN THE SKILLET ADD CHICKEN BROTH ,HEAVY CREAM, AND CHEESE WHEN SAUCE IS SMOOTH AND CREAMY ADD LOBSTER MEAT TOSS PASTA AND SAUCE BEFORE SERVING SPRINKLE THE PARSLEY
15. CHAMPAGNE LOBSTER
INGREDIENTS SERVES 4 1 LB COOKED LOBSTER MEAT 2/3 CUP CHAMPAGNE 1/4 CUP HEAVY WHIPPING CREAM 1/4 STICK OF KERRY BUTTER 2 GREEN ONIONS CHOPPED 1/4 TSP LOBSTER BETTER THAN BOUILLON
COMBINE LOBSTER, CHAMPAGNE,ONIONS, AND LOBSTER BASE. ON LOW HEAT AND SIMMER FOR 10 MINUTES. TAKE LOBSTER OUT AND PUT ON A PLATE STIR IN CREAM AND REDUCE BY TO A THIRD WHISK BUTTER IN TO THE SAUCE CUT LOBSTER IN TO CHUNKS AND POUR SAUCE OVER IT.
16. LOBSTER NEWBURG
INGREDIENTS SERVES 6 1/3 CUP OF KERRY BUTTER 2 TBSP FLOUR 4 EGG YOLKS SLIGHTLY BEATEN 2 CUP HALF + HALF 2 CUPS CHOPPED LOBSTER MEAT 2 TSP LEMON JUICE 1/4 CUP OF DRY SHERRY 1/4 TSP OF LOBSTER BETTER THEN BOUILLON PARSLEY
MELT BUTTER AND BLEND IN FLOUR AND BETTER THEN BOUILLON GRADUALLY STIR IN HALF AND HALF TILL SAUCE THICKENS STIR IN SMALL AMOUNTS OF EGG INTO THE SAUCE WHISK THE MIXTURE OVER MEDIUM HEAT FOR 2 MINUTES ADD THE LOBSTER, SHERRY, AND LEMON JUICE. STIR DO NOT LET IT BOIL. SPRINKLE WITH PARSLY SERVE OVER TOAST POINTS
17. LOBSTER LASAGNA
INGREDIENTS SERVES 20 1 15 OZ CONTAINER RICOTTA CHEESE 2 EGGS 4 CUPS KRAFT ITALIAN 5 CHEESE BLEND 2 POUNDS CUBED COOKED LOBSTER MEAT 1 SWEET ONION 1 CUP ROASTED RED PEPPER 5 CLOVES GARLIC CHOPPED 2 16 OZ JARS OF ALFREDO SAUCE PARSLEY BLACK PEPPER 16 LASAGNA NOODLES BOILED
PREHEAT OVEN TO 375 GREASE A 9X13 BAKING DISH IN LARGE BOWL MIX EGG WITHH RICOTTA ADD 2 CUPS 5 CHEESE BLEND, ONION, GARLIC, RED PEPPER, PARSLEY, AND BLACK PEPPER. SPREAD A 1.5 CUP ALFREDO SAUCE ON BOTTOM OF BAKING DISH TOP WITH LAYER OF NOODLES THEN 1/3 OF LOBSTER MEAT THEN A 1/3 OF RICOTTA MIXTURE REPEAT 2 MORE TIMES COVER LOOESLY WITH FOIL BAKE 45 MINUTES REMOVE FOIL AND COOK 10 MORE MINUTES LET COOL AND SERVE
18. LOBSTER PIZZA
INGREDIENTS SERVES 2 1 16" PIZZA CRUST 1 JAR PIZZA SAUCE .5 LBS LOBSTER MEAT 1/2 CUP ROASTED RED PEPPERS 1/2 CUP SLICED KALMATO BLACK OLIVES 2 CUPS KRAFT 5 BLEND ITALIAN CHEESE GARLIC. OREGENO, AND ONION POWDER
PLACE PIZZA CRUST ON COOKIE SHEET ADD CHEESES PUT ON TOPPINGS SPRINKLE SPICES BAKE AT 450 DEGREES FOR ON BOTTOM RACK FOR10-15 MINUTES CHECK PIZZA YOU MAT HAVE TO COOK IT LONGER
19. LOBSTER SCAMPI
INGREDIENTS SERVES 4 BOX OF LINGUINE 1 LB LOBSTER MEAT 6 TBSP OF KERRY UNSALTED BUTTER 10-12 GARLIC CLOVES 1/4 CUP LEMON JUICE 1 TBSP RED PEPPER FLAKES 1 TBSP OLIVE OIL SALT AND PEPPER TO TASTE PARSLEY
COOK LINGUINE MELT BUTTER AND OLIVE OIL ADD GARLIC SAUTEE FOR 4 MINUTES ADD LOBSTER, LEMON JUICE, PEPPER FLAKES, AND SALT AND PEPPER TO TASTE SAUTEE FOR 5 MINUTES POUR OVER PASTA AND SERVE

20. LOBSTER COLARADO

INGREDIENTS SERVES 4 4-8 OZ FILET MIGNON .5 LBS LOBSTER MEAT 4 SLICES OF APPLEWOOD BACON 1 TSP GARLIC POWER 1/2 CUP BUTTER 1 TSP OLD BAY SEASONING SALT AND PEPPER TO TASTE
SEASON FILET WITH SALT, PEPPER, AND GARLIC POWDER WRAP FILET WITH BACON BROIL MEAT TO YOUR LIKING MELT BUTTER ADD OLD BAY AND LOBSTER SAUTEE PUT ON TOP OF FILET

21.LOBSTER CAKES

INGREDIENTS SERVES 8 1 LBS COOKED LOBSTER MEAT 1 CUP PANKO BREAD CRUMBS 1/2 CHOPPED ONIONS 1 CHOPPRD GARLIC CLOVE 4 TBPS PARSLEY 1 EGG 1/2 CUP MILK 1/2 STICK OF BUTTER 1 TSP WORCESTERSHIRE 1 TBSP LEMON JUICE
COMBINE LOBSTER, CRUMBS, ONION, GARLIC, AND PARSLEY IN BOWL STIR IN EGG, MILK, W. SAUCE, LEMON JUICE, AND ADDITONAL BREAD CRUMBS IF YOU HAVE TO PAN FRY IN BUTTER 2 MINUTES EACH SIDE

22. LOBSTER DIP

INGREDIENTS SERVES 20 .5 LBS LOBSTER MEAT 1 CUP KEWPIE MAYO 16 OZS CREAM CHEESE 1 TSP GARLIC POWDER 2 TBSP CHOPPED CHIVES 1 TBSP LEMON JUICE
MIX TOGETHER MAYO, CHEESE,GARLIC POWDER, CHIVES, ANND LEMON JUICE FOLD IN LOBSTER MEAT SPREAD MIXTURE INTO A PYREX 7X10 COOK 30 MINUTES @ 350 DEGREES SERVE TOAST POINTS OR CRACKERS

23. LOBSTER STEW

INGREDIENTS SERVES 5 1 LBS LOBSTER MEAT 2 SCALLIONS CHOPPED 1/3 CUP KERRY GOLD BUTTER 2TBSP OF FLOUR 2TBSP FRESH PARSLEY 1 CUP MILK 2 CUPS HALF + HALF 1/2 CAN TOMATO PASTE 2TSPS LOBSTER BETTER THAN BOUILLON 2 CUPS WATER SALT AND PEPPER TO TASTE
SAUTE SCALLIONS IN BUTTER ADD FLOUR AND TOMATO PASTE TO MAKE ROUX ADD LOBSTER BETTER THAN AND 2 CUPS WATER ADD HALF + HALF AND MILK STIRRING CONSTANTLY DO NOT ALLOW TO BOIL ADD LOBSTER MEAT, PARSLEY, SALT, AND PEPPER TO TASTE SIMMER 20 MINUTES DO NOT ALLOW TO BOIL REFRIDGERATE AND SERVE NEXT DAY LET FLAVORS INCORPERATE

24. LOBSTER PIE

INGREDIENTS SERVES 6 1 LBS LOBSTER MEAT I CUP RITZ CRACKERS 2 TBSP DRY SHERRY 4 TBSP OF KERRY BUTTER UNSALTED BLACK PEPPER TO TASTE PARSLEY
CRUSH CRACKERS MELT BUTTER ADD SHERRY AND BLACK PEPPER ADD CRACKERS AND MIX PRE HEAT OVEN TO 350 DEGREES PLACE DICED LOBSTER INTO CASSEROLE DISH AND COVER WITH CRACKER MIXTURE COOK FOR 25 MINUTES GARNISH WITH PARSLEY

25. LOBSTER AND SCRAMBLED EGGS

INGREDIENTS SERVES 4 1/4 POUND COOKED LOBSTER MEAT CHOPPED 8 EGGS 2 TBSP HALF + HALF 1/2 CUP OF SOFT CREAM CHEESE 1/4 CUP CHOPPED RED BELL PEPPER 1/4 CUP CHIVES SALT AND PEPPER TO TASTE 2 TBSP KERRY BUTTER
BEAT EGGS AND HALF+ HALF PUT BUTTER IN TO SKILLET AND ADD EGG MIXTURE ADD LOBSTER, BELL PEPPER, CREAM CHEESE, CHIVES, AND SALT AND PEPPER COOK UNTIL EGGS ARE DONE

26. LOBSTER POUTINE

INGREDIENTS SERVES 2 1/4 LBS LOBSTER MEAT 1 CUP CHEESE CURDS 16 OZS FRENCH FRIES I CAN POUTINE GRAVY 1/4 CUP CHIVES
COOK FRENCH FRIES ON STOVE TOP HEAT UP POUTINE GRAVY IN A BOWL PLACE FRIES THEN LOBSTER AND CHEESE CURDS MAKE SURE GRAVY IS HOT AND POUR OVER SPRINKLE THE CHIVES

27. LOBSTER PASTA

INGREDIENTS SERVES 2 1/2 POUND LOBSTER MEAT 3 TBSP KERRY UNSALTED BUTTER 1 GARLIC CLOVE 1 TBSP OLIVE OIL 1 SHALLOT 1 TSP LOBSTER BETTER THAN BUOILLON 1/2 CUP COGNAC 1 CUP HEAVY CREAM 1/2 LBS OF ANGEL HAIR PASTA
IN A SKILLET MELT BUTTER ADD OLIVE OIL AND SAUTEE GARLIC AND SHALLOT TILL THE ARE SEMI LUCENT ADD BETTER THAN BOUILLON ADD HEAVY CREAM AND COGNAC AND STIR CONSTANTLY ADD LOBSTER COOK PASTA ACCORDING TO BOX INSTRUCTIONS PLACE PASTA IN BOWL AND POUR THE LOBSTER MIXTURE OVER IT

28. LOBSTER FRICASEE

INGREDIENTS SERVES 4 1/2 CUP ONION 1/2 CUP CARROTS 1/2 CUP CELERY 3/4 LBS LOBSTER MEAT 2 CUPS DRY WHITE WINE 3 TBSP OF COGNAC 1/2 CUP HEAVY CREAM 2 TBSP KERRY UNSALTED BUTTER RICE
MELT BUTTER IN SKILLET ADD LOBSTER,ONION, CELERY, AND CARROTS SAUTE ADD WINE, COGNAC, AND HEAVY CREAM STIR TILL IT THICKENS SERVE OVER RICE

29. FRIED LOBSTER

INGREDIENTS SERVES 4 4 LOBSTER TAILS FLOUR 4 OZ CREAM CHEESE EGG WASH 2 TBSP MAYO AND 2 TBSP BROWN SUGAR 1 CUP PANKO BREAD CRUMBS SALT AND PEPPER TO TASTE
SPLIT THE LOBSTER TAILS ADD CREAM CHEESE TO LOBSTER TAILS MAKE EGG WASH DREDGE IN FLOUR THEN EGG WASH PRESS IN BREAD CRUMBS FRY IN OIL TILL GOLDEN BROWN

30. LOBSTER PAELLA

INGREDIENTS SERVES 6 3/4 LBS LOBSTER MEAT 2 TBSP OLIVE OIL 1 LARGE SWEET ONION 3 GARLIC CLOVES CHOPPED 2 FENNEL BULBS DICED 2 PADRON PEPPERS 4 TSP LOBSTER BETTER THAN BOUILLON AND 4 CUPS OR WATER TO MAKE LIQUID FOR RICE 2 CUPS PAELLA RICE 2 TSP SAFFRON SOAKED IN LIME JUICE 1/4 CUP PERNOD OR SAMBUCCA SALT AND PEPPER TO TASTE
IN A LARGE SAUTEE PAN ADD OIL, ONIONS GARLIC, AND FENNEL UNTIL TRANSLUCENT STIR IN RICE AND LOBSTER BASE LIQUID,PERNOD, SAFFRON SOAKED IN LIME JUICE, AND PADRON PEPPERS BRING TO A BOIL COOK 20 MINUTES REDUCE HEAT ADD LOBSTER MEAT SERVE

31. LOBSTER COCKTAIL

INGREDIENTS SERVES 4 1/2 LBS LOBSTE MEAT ROMAINE LETTUCE TO MAKE COCKTAIL SAUCE 1/2 CUP KETCHUP 1/2 TSP GARLIC POWDER 1/2 TSP ONION POWER ADD SIRACHI SAUCE TO TASTE ADD LEMON JUICE
PLACE LETTUCE IN A MARTINI GLASS COMBINE DICED LOBSTER MEAT AND ALL OTHER INGREDIENTS IN A BOWL AND MIX PUT MIXTURE IN GLASS ENJOY

32. LOBSTER TOTS

I NGREDIENTS SERVES 4 1/4 LBS LOBSTER MEAT 1 BAG TOTS 8 STRIPS APPLEWOOD BACON 2 CUPS SHREDDED CHEDDAR CHEESE 1/4 CUP DICED GREEN ONIONS
COOK TOTS PER DIRECTIONS COOK BACON AND CHOP UP WHEN CLOSE TO BEING DONE TAKE TOTS OUT OF OVEN PUT LOBSTER THEN CHEESE THEN GREEN ONOINS ON TOTS PUT UNDER BROILER AND KEEP CLOSE WATCH ON THEM UNTIL THE CHEESE MELTS SERVE HOT

33. CHOCOLATE LOBSTER

INGREDIENTS SERVES 4 1/2 LBS COOKED LOBSTER MEAT 1/2 CUP WHOLE MILK 1TBSP KERRY BUTTER 4 OZS SEMI SWEET CHOCOLATE MORSELS
MAKE SURE LOBSTER MEAT IS HOT MAKE THE SAUCE IN A MIROWAVEABLE BOWL PUT IN MICRO WAVE FOR 25 SECONDS POUR OVER HOT LOBSTER MEAT

34. LOBSTER BLT

INGREDIENTS SERVES 2 1/4 LBS LOBSTER MEAT 3 TBSP KEWPIE MAYO DASH ONION AND GARLIC POWDER 4 SLICES APPLEWOOD BACON LETTUCE AND TOMATO 4 SLICES OF WHITE BREAD
COMBINE LOBSTER, MAYO, ONION POWDER, AND GARLIC POWDER IN SMALL BOWL HEAT UP SKILLET COOK BACON BUTTER BREAD AND GRILL MAKE THE BLT AND SERVE

35. LOBSTER DEVILED EGGS

INGREDIENTS SERVES 8 1/4 LBS COOKED LOBSTER MEAT DICED 1 TSP DIJON MUSTAD 2 TBSP KEWPIE MAYO 1/4 TSP ONOIN POWDER 1 TBSP CHIVES AND FRESH PARSLEY 8 HARD BOILED EGGS
BOIL EGGS CUT IN HALF IN SMALL BOWL MIX ALL OTHER INGREDIENTS STUFF THE EGG HALFS AND REFRIDGERATE FOR 4 HOURS AND SERVE COLD

36. LOBSTER FONDUE

INGREDIENTS SERVES 4 1/4 LBS LOBSTER MEAT FINELY DICED 1 TBSP KERRY BUTTER 1/4 TSP GARLIC POWDER 1/4 TSP ONION POWER 1 CUP GUINNESS BEER 4 CUPS CHEDDAR CHEESE 4 TBSP HALF + HALF 1 TBSP FLOUR 1 LOAF FRENCH BREAD CUBED
PUT BREAD CUBES IN OVEN @ 450 DEGREES BAKE FOR 7 MINUTES STIR A COUPLE OF TIMES IN A SMALL SAUCE PAN ADD BEER , BUTTER,GARLIC POWDER, ONION POWDER, BRING TO A BOIL REDUCE HEAT PUT IN CHEESE, FLOUR, AND STIR IN CREAM ADD LOBSTER MEAT PUT MIXTURE INTO FONDUE POT SERVE WITH BREAD CUBES

37. LOBSTER RISOTTO

INGREDIENTS SERVES 6 1/2 LBS LOBSTER MEAT 2 CUPS ABORIO RICE 5 CUPS LOBSTER STOCK MADE WITH LOBSTER BETTER THAN BOUILLON 1 CUP GRATED PARMESEAN CHEESE 1/2 CUP WHITE WINE 1 CUP FROZEN PEAS 3 TBSP KERRY BUTTER SALT AND PEPPER TO TASTE
PRE HEAT OVEN TO 350 IN A CASSEROLE DISH ADD RICE AND 4 CUPS LOBSTER STOCK COVER AND BAKE 45 MINUTES REMOVE FROM OVEN ADD LOBSTER MEAT STIR IN I CUP LOBSTER STOCK, CHEESE ,WINE BUTTER, AND SALT AND PEPPER WHEN IT GET THICK AND CREAMY ADD PEAS

38. LOBSTER VELOUTE

INGREDIENTS SERVES 4 1/2 LB LOBSTER MEAT 4 TBSP KERRY BUTTER 4 TBSP FLOUR 2 CUP LOBSTER STOCK MADE WITH LOBSTER BETTER THAN BOUILLON 2 TBSP SHERRY PINCH WHITE PEPPER PASTA
PUT BUTTER IN SAUCE PAN ADD FLOUR TO MAKE ROUX ADD PEPPER GRADUALLY ADD STOCK CONTINUE COOKING TILL SMOOTH AND THICK ADD SHERRY AND LOBSTER SERVE OVER PASTA

39. LOBSTER CEVICHE

INGREDIENTS SERVES 2 (2) 1.25 LIVE LOBSTERS 6 LIMES 2 ORANGES 6 LEMONS HALF CUCUMBER RED ONION CHOPPED JALEPENO SLICED SLICED CHERRY TOMATOES FRESH CILANTRO SEA SALT AND PEPPER
BLANCH LOBSTERS FOR 10 MINUTES LET COOL AND REMOVE FROM SHELL SQUEEZE THE JUICE FROM THE FRUITS IN A TUPPERWARE BOWL WITH LID PLACE ALL OTHER INGREDIENTS, JUICES AND LOBSTER MEAT PUT ON LID AND SHAKE THE JUICES WILL COOK THE LOBSTER THE REST OF THE WAY REFRIGERATE OVER NIGHT AND SHAKE A FEW TIMES TO MAKE SURE JUICES COVER ALL INGREDIENTS

40. LOBSTER NACHOS

INGREDIENTS SERVES 6 1 LB BAG TRI COLORED TORTIILA CHIPS 1/2 LB MEXICAN BLEND CHEESE 1 LARGE TOMATO 1/2 RED ONION 2 LIMES 1/2 CAN BLACK BEANS 1/2 LB LOBSTER MEAT DICED 6 OZS SOUR CREAM CHOPPED FRESH CILANTRO 1 THINLY SLICE JALEPENO SALT AND PEPPER
PRE HEAT OVEN TO 350 PUT FOIL ON COOKIE SHEET SPREAD TORTILLOS ON SHEET AND PUT CHEESE ON TOP COOK 5-8 MINUTES OR UNTIL CHEESE MELTS COMBINE VEGTABLES, LIME JUICE, CILANTRO SET ASIDE SEASON WITH SALT AND PEPPER REMOVE CHIPS FROM OVEN AND TOP WITH LOBSTER MEAT COOK 2 MORE MINUTES REMOVE FROM OVEN AND SPOON VEGETABLE MIXTURE OVER CHIPS ADD SOUR CREAM AND SERVE

41. ROASTED LOBSTER CORN CHOWDER

INGREDIENTS SERVES 8 6 SLICES APPLEWOOD BACON 1/2 LB LOBSTER MEAT 6 CUPS ROASTED FRESH CORN 8-10 EARS 1 MEDIUM SWEET ONION 3 TBSP FLOUR 2 TBSP OIL 4 YUKON POTATOES DICED 5 CUPS LOBSTER STOCK USE LOBSTER BETTER THAN BOUILLON 1/2 CUP HALF + HALF SALT AND PEPPER DASH CAYENNE PEPPER
BUTTER, SALT AND PEPPER CORN ON GRILL REMOVE CORN FROM COBB IN A LARGE DUTCH OVEN HEAT OIL AND COOK BACON TILL CRISPY DRAIN ON PAPER TOWEL ADD ONIONS TILL TRANSLUCENT MIX FLOUR, SALT AND PEPPER COOK FOR 4 MINUTES ADD LOBSTER STOCK AND POTATOES AND BOIL FOR 15 MINUTES MIX IN CORN, LOBSTER MEAT AND HALF + HALF CRUMBLE BACON OVER TOP ADD CAYENNE PEPPER SERVE HOT

42. LOBSTER RUBEN

INGREDIENTS SERVES 4 COLE SLAW THOUSAND ISLAND DRESSING 1/2 LB LOBSTER MEAT 8 SLICES MARBLED RYE 8 SLICES SWISS CHEESE KERRY BUTTER
HEAT UP A SKILLET BUTTER BREAD MAKE RUEBEN LOBSTER MEAT THEN SLAW WITH 1000 ISLAND DRESSING THEN CHEESE GRILL BOTH SIDE

43. STIR FRIED LOBSTER

INGREDIENTS SERVES 4 1/2 LB LOBSTER MEAT 1/4 CUP SOY SAUCE 2 TBSP MINCED GARLIC 1 RED PEPPER 1/2 CUP CARROTS 1 TSP SESAME OIL 1 CUP LOBSTER BROTH MADE WITH LOBSTER BETTER THAN BOUILLON 1 TSP CORNSTARCH 1 CUP BROCOLLI 1 CUP SNAP SNOW PEAS 1/4 CUP GREEN ONION
IN A WOK MIX SOY SAUCE, SESAME OIL, BROWN SUGAR, AND GARLIC ADD PEPPER AND LOBSTER MEAT STIR FOR 2 MINUTES ADD BROCOLLI GREEN ONION, AND SNAP PEAS ADD BROTH AND CORNSTARCH STIR FOR 2 MINUTES COVER AND COOK ANOTHER 2 MINUTES AND SERVE

44. LOBSTER CHILI

INGREDIENTS SERVES 4 1/2 SWEET ONION 3 CLOVES GARLIC 1 RIB CELERY 1 RED PEPPER 15 OZ CAN KIDNEY BEAN 1TBSP OIL 1/2 CAN TOMATO PASTE 3 TBSP CHILI POWDER 1 CUP LBSTER STOCK MAKE WITH LOBSTER BETTER THAN BOUILLON 1/4 CUP WATER 1/2 CUP HEAVY CREAM
IN A POT SAUTEE VEGTABLES FOR 5 MINUTES ADD TOMATO PASTE, CHILIPOWDER, AND BEANS COOK 5 MINUTES ADD STOCK AND WATER COOK 10 MINUTES ADD LOBSTER MEAT AND CREAM STIR UNTIL HOT THEN SERVE

45. LOBSTER BREAD PUDDING

INGREDIENTS SERVES 6 1 CUP MILK 1/2 CUP HALF + HALF 1/4 LB LOBSTER MEAT 10 CINNAMON DONUTS LET THEM SIT OUT UNTIL THEY GET STALE 2 EGGS 1TBSP VANILLA EXTRACT
WHISK EGGS AND VANILLA ADD MILK AND CREAM WHISK SOME MORE TILL FROTHY IN A 9X12 GREASED BAKING DISH CUT UP DONUTS IN TO BIT SIZED PIECES ADD LOBSTER MEAT STIR POUR CUSTARD MIXTURE OVER BREAD AND LOBSTER MEAT AND LET SOAK 20 MINUTES HEAT OVEN TO 350 BAKE 40 MINUTES SERVE WITH VANILLA ICE CREAM

46. LOBSTER SAVANNAH

INGREDIENTS SERVES 4 1/4 STICK OF BUTTER 2 CUPS SLICED MUSHROOM (4) - 2-3 LB LIVE LOBSTERS STEAMED AND COOLED I CUP DICED GREEN BELL PEPPER 1/2 CUP ROASTED RED PEPPER SALT AND PEPPER TO TASTE 1/4 PARMEASAN CHEESE 8 SLICES PROVOLONE CHEESE NEWBURG SAUCE 1 STICK KERRY BUTTER 1/4 CUP CHOPPED FINE SHALLOTS I TBSP PAPARIKA 1/2 CUP FLOUR 4 CUPS MILK 2 CUPS HEAVY CREAM 1/2 CUP DRY SHERRY
IN LARGE SAUTEE PAN MELT BUTTER ADD VEGETABLES, SALT AND PEPPER ADD NEWBURG SAUCE MELT BUTTER IN SAUTEE PAN ADD SHALLOTS AND PAPARIKA SPRINKLE IN FLOUR STIR WELL ADD MILK THAN CREAM STIRRING CONSTANTLY ADD SHERRY REMOVE MEAT FROM CLAWS AND KNUCKELS FLIP THE BODY AND TAIL OVER SLICE DOWN THE MIDDLE AND REMOVE INTESTINES AND MEAT DISCARD INTESTINES AND STOMACH ADD MEAT TO SAUCE AND PUT BACK INTO BODY CAVITY AND TAIL DUST WITH PARMEASAN CHEESE PLACE PROVOLONE ON TOP AND BAKE @ 375 FOR 15 MINUTES SERVE HOT
FRESH CAPE COD LOBSTERS BY JON TOLLEY
LOCATED @ 23 IROQUOIS BLVD WEST YARMOUTH, MA
© 2023
CONTACT INFO
508-265-3225
E-MAIL jonc-@bass@comcast.net