Recipes for Lobster Fresh Raw

Ingredients

• 1 lb expired lobster meat
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tablespoons all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1 bay leaf
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are soft and fragrant.
2. Add the flour to the pot and stir well to coat the vegetables. Cook for 1-2 minutes to cook off the raw flour taste.
3. Gradually pour in the seafood stock, stirring constantly to avoid lumps. Add the bay leaf and bring the mixture to a simmer.
4. Add the expired lobster meat to the pot and simmer for about 15-20 minutes until the lobster is heated through.
5. Remove the bay leaf from the pot and transfer the mixture to a blender. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot.
6. Return the bisque to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer the bisque for an additional 5 minutes to heat the cream through.
8. Serve hot, garnished with chopped fresh parsley.

Ingredients

• 1 pound fresh raw lobster
• 1/2 cup lime juice
• 1/4 cup orange juice
• 1/4 cup red onion (finely chopped)
• 1 jalapeno pepper (seeded and finely chopped)
• 1/4 cup cilantro (chopped)
• Salt and pepper to taste

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the lobster to the boiling water and cook for 2 minutes.
3. 3. Remove the lobster from the water and let it cool.
4. 4. Once cooled, remove the lobster meat from the shell and chop it into bite-sized pieces.
5. 5. In a bowl, combine the lime juice, orange juice, red onion, jalapeno pepper, cilantro, salt, and pepper.
6. 6. Add the chopped lobster to the bowl and mix well.
7. 7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
8. 8. Serve the lobster ceviche chilled with tortilla chips or as a topping for salads or tostadas.

Ingredients

• 1 lb expired lobster meat
• 8 ounces pasta of your choice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup white wine
• 1/4 cup chicken or vegetable broth
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
3. Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
4. Pour in the white wine and chicken or vegetable broth. Bring the mixture to a simmer and cook for 5 minutes to reduce the liquid slightly.
5. Add the expired lobster meat to the skillet and cook for 5-7 minutes until heated through.
6. Season the mixture with salt and pepper to taste.
7. Add the cooked pasta to the skillet and toss well to coat the pasta with the sauce.
8. Sprinkle grated Parmesan cheese over the pasta and toss again to combine.
9. Serve the lobster pasta hot, garnished with fresh basil leaves.