LOBSTER
Lobster is low in Saturated Fat. It is also a good source of Vitamin B12, Pantothenic Acid and Phosphorus, and a very good source of Protein, Zinc, Copper and Selenium. It is high in Sodium, and very high in Cholesterol.
Lobster can be eaten hot or cold but preferably always cooked. The classic way to cook lobster is to plunge it head first into boiling salted water. Every part of the lobster is used in cooking. The shells make a wonderful broth for bisque or lobster au gratin. The liver is very fragrant and tasty to use in dips and sauces. The roe makes a colourful garnish for appetizers and salads, and finally the claws really dress up a salad.
Lobster is very low in lipids and in calories. There are only 91 calories in 100 grams of steamed lobster. Lobster is high in protein, potassium, zinc and niacin (vitamin B3). It also provides generous amounts of calcium, magnesium and B-12 vitamin. In India, Lobster dishes are gaining ground. Kerala and Goa are specially famous for this no-vegetarian delight. Try some of our lobster recipes and you shall ask for more.
LOBSTER BISQUE RECIPE 
Ingredients
Lobster meat
2 cups
Corn flour
3 tbsp
Milk
3 cups
Dry sherry
1/4 cup
Butter
1/4 cup
Steak sauce
1 tbsp
Salt to taste
Pepper to taste
Method
- Chop and cook lobster meat well.
- Mix it with dry sherry in a bowl. Leave aside.
- Fry flour in heated butter.
- Add milk and keep stirring until the mixture becomes thick.
- Add steak sauce, pepper, and salt to taste.
- Add lobster meat and sherry and cover.
- Cook for 20 minutes with stirring in between.
GRILLED LOBSTER TAILS RECIPE
Ingredients
Large lobster tails
6
Black pepper
1/4 tbsp
Fresh dill
1 tbsp
Fresh lemon juice
1/4 cup
Olive oil
1/4 cup
Salt
1/4 tbsp
Method
- Pre-heat the grill on medium-high heat.
- Slit the lobster tails lengthwise, exposing the flesh.
- In a small mixing bowl, put in all the spices and blend well with olive oil and lemon juice.
- Carefully brush the mixture onto the flesh of the lobsters with a soft kitchen brush and place them on grill.
- Cook for approximately 5 to 7 minutes, depending on the size of the lobster tail, turning them at least once in between.
- When soft and tender, remove from the grill and serve with salad and dip.
LOBSTER BITES RECIPE
Ingredients
Lobsters cooked and cut into small pieces
2
Ginger powder
1/4 tbsp
Egg beaten
2
Cornflour
3 tbsp
Brandy
1 tbsp
Salt and pepper to taste
Method
- Mix together all the above ingredients with the exception of lobsters.
- Dip the lobster pieces into the batter and deep fry to a golden colour.
- Serve with sauce of your choice.
LOBSTER GURU RECIPE
Ingredients
Lobsters large size
2
Turmeric powder as per taste
Lemon juice as per taste
Onions chopped
100 gms
Red chillies
20 to 25 gms
Oil
2 1/2 tbsp
Cumin seeds
1/4 tbsp
Mustard seeds
1/4 tbsp
Curry leaves
5 to 6
Green chillies
3 to 4 slit
Red chilli npowder
1/4 tbsp
Corainder powder
1/4 tbsp
Turmeric powder a pinch
Tomatoes chopped
4 tbsp
Corainder leaves as per taste
Garam masala as per taste
Water
1 ladle
Salt as per taste
Method
- Completely shell the lobsters and marinate the flesh with turmeric powder, salt and lemon juice and keep it aside for about 15 to 20 minutes.
- Grind chopped onions and red chillies.
- Lightly fry the cumin seeds, mustard seeds, curry leaves, slit green chillies, red chilli powder, coriander powder and turmeric powder and the prepared ground masala in hot oil for about 5 to 7 minutes.
- Add and mix the chopped tomatoes, water and lobster meat to the masala thoroughly and cook till is done.
- Garnish with coriander leaves.
SPINY LOBSTER RECIPE
Ingredients
Cooked Lobsters
2(each of 750 to 900 gms)
Groundnut oil
2 tbsp
Onion chopped
1
Garlic crushed
3 cloves
Ginger finely grated
1 inch
Green chillies seeded and chopped
2
For the cucumber and lime salad
Lime
2 pieces
Cucumber
1
Salt as per taste
Method
- Preheat the oven to 150C or 300F.
- Take out the shells from the cooked lobsters, place them on a baking tray and warm in the preheated oven.
- Fry the onions, ginger, garlic and chillies in hot oil for about 5 minutes or till they turn soft.
- Fold in the lobster meat and cook gently until it is heated through.
- Fill the mixture back into the lobster shells.To make the salad, peel the cucumber and cut into thick slices.
- Overlap the cucumber slices on a plate and sprinkle on it the juice of one of the limes and some salt.
- Slice the other lime into wedges and serve with the lobster.