lobster lobster lobster (best, people, sound)

[Maine Writer]

I missed it! This looks fantastic and will definitely be made at our house. I'd rep you but I did on another thread. Thanks!

[moughie]

Originally Posted by Maineah

Come on people I share my BEST recipe with you and I get no response????

Still drooling over here......Had to put my lobster bib on.......

AMAZING recipe , Maineah

[Elcarim]

Originally Posted by Maineah

Both! I love them broiled with GOOD crabmeat stuffing. (Not the Sysco fake orange colored crab stuffing)

Perfect Crabmeat Stuffing

2-7oz tubs of crabmeat
1/2 clove garlic slivered fine
1/2 lb butter, not margarine
2 sleeves of Original recipe Keebler Townhouse Crackers crushed. Do not substitute.
Worchestershire sauce-dash
Cooking Sherry to taste
Dash of salt.

Saute crabmeat and slivered garlic in melted butter over low heat until color comes, about 6-7 minutes. Stir frequently.
Add hot crab and butter to 1 1/2 sleeves crushed KTH crackers in large bowl cover for several minutes to allow to cool slightly.
Mix gently by hand adding more crackers if necessary to get a good stuffing consistency. Add a good dash (1/2 tsp) sprinkle Worchetershire sauce and mix thouroughly.
Gently and slowly add sherry a little at a time to while mixing by hand to taste. add dash of salt and mix one last time
GO EASY ON THE SHERRY, IT's easy to overdue the sherry and mess up the recipe! When made correctly the stuffing should easily form a ball,packed by hand like a meatball. If too dry add a little more melted butter.
This recipe was from Yarmouth's Famous Homewood Inn Restaurant and was served to wealthy clientel for a variety of uses including scampi balls for shrimp scampi, stuffing for baked salmon and haddock, and the stuffing for baked stuffed lobsters for many years.

Now I'm drooling!!! I'm betting that's NOT on my diet!

[Maineah]

Originally Posted by Maineah

Come on people I share my BEST recipe with you and I get no response????

What a baby Maineah can be sometimes!

[JViello]

Here is a 9lb monster we boiled up with some corn and (maine) potatos for mom's 60th. It came from City Fish in Hartford, CT.



Too bad Maine has that 5lb rule because this guy fed 5 people with room to spare!

Maineah thanks for the recipe. I want to try and slow smoke a Lobster tail to see what happens.

[Maineah]

Originally Posted by JViello

Here is a 9lb monster we boiled up with some corn and (maine) potatos for mom's 60th. It came from City Fish in Hartford, CT.



Too bad Maine has that 5lb rule because this guy fed 5 people with room to spare!

Maineah thanks for the recipe. I want to try and slow smoke a Lobster tail to see what happens.

That's quite a bug! I hope it tasted good! The big ones always taste good to me! Some people say they're tough but I think they're fine.

[JViello]

Originally Posted by Maineah

That's quite a bug! I hope it tasted good! The big ones always taste good to me! Some people say they're tough but I think they're fine.

It was lucious. LOL

I think when they get tough it's because people overcook them by recipies for smaller bugs.

For the big boys over 6lbs I've always done 3 minutes a lb and had good results. Tender and ooooh so tasty.

[peachie_in_maine]

well I didn't know what to say... I don't eat Lobster.

It seems close to what my husband does with his broiled lobster. Very nice.

[island mermaid]

Originally Posted by Maineah

What a baby Maineah can be sometimes!

But, he's such a cute baby!

You know I don't cook much, but your recipe sounds delicious! I'd
love to try it next month when I get home again.

If / when cooking lobster myself, I usually steam them and I prefer the pound and a heffah size range.

[Eastport4me]

Originally Posted by peachie_in_maine

Do you prefer boiled or Broiled?

My favorite is broiled or baked stuffed lobster.Yummy