Joan's Lobster Stew
1 Pint milk per lobster
1 Can evaporated per quart of milk
Juice and tomalley from inside lobsters (NOT cooking water)
Salt, pepper, Accent
Saute' cut up lobster in butter slowly until butter looks red. Heat milk in separate pan until vapor rises. Add to the lobster meat, then add some juice/tomalley. Stir and add a little cooking sherry, seasonings to taste. Be conservative; you can always add more but you can't take it out! This recipe is much better if you can make it two days ahead of when you will eat it.
Grammie Tilton's Lobster Pie
Add cut up meat and juice to a buttered casserole dish. Add melted butter to Ritz cracker crumbs for a topping; tomalley or crab meat adds flavor to the topping. Bake at 350 degrees for 30 minutes or until topping browns and casserole is bubbling.
Lobster Newburg Casserole
Make white sauce:
4 Tbsp Butter, 4 Tbsp Flour, Salt(dash), 1 pint of milk (1 can evaporated plus regular to make the pint)
Heat in double boiler, stir constantly until thick.
Add to the white sauce:
1 pint lobster meat, cut small
1 can cream of mushroom soup
1 cup small bread cubes (about three slices-no crust)
1/2 Tsp cooking sherry
Pour mixture into buttered casserole dish. Top with Ritz cracker crumbs mixed with melted butter.
Bake at 350 degrees for 30 minutes; 40 minutes for double batch.
Easy Baked Stuffed Lobster
Steam lobsters until dead. Remove from kettle and cool. Split lobster's underside from between claws to tail flippers. Remove intestine (black vein) from tail. Save tomalley to mix with stuffing if desired. Blend melted butter, Ritz cracker crumbs and tomalley; add chopped lobster, crab meat or minced clams for extra flavor if desired. Place lobsters on their back in foil lined baking pan. Add stuffing to body cavity and tail; cover generously. Sprinkle with paprika or seasoning of your choice.
Bake small lobsters about 20 minutes at 450; larger lobsters 30-40 minutes.
You may prepare the lobsters in advance; refrigerate; and bake the next day if convenient.
Lobster Macaroni Salad
Cook and drain one cup of macaroni. Mix with two cups chopped cooked lobster meat and add a tablespoon of minced onion, two chopped hard boiled eggs, three chopped celery stalks and a half teaspoon of worcestershire sauce. Add mayo or Miracle Whip until desired texture is reached. Sprinkle lightly with paprika and refrigerate until cold.