Boiled Lobster

Ingredients:

• Two 1 ½ lbs. lobsters
• 1 shallot
• 1 tbsp. chopped fresh tarragon leaves
• ¼ cup unsalted butter
• 1 tbsp. white wine vinegar

Equipment:

• Large pot or a Turkey fryer large enough for two lobsters to set in nicely
• Colander
• Small saucepan
• Scissors or kitchen shears
• Tongs

Lobster Boiling Directions:

Fill ¾ of the pot with salted water and bring it to a boil. If you are using a Turkey fryer then put the lobsters head first and claws out in the basket. Put the lobsters the same way in the pot if you are using a large pot. Normally lobster claws come tied with rubber bands, it is better to remove them to avoid changing the taste. If you are careful, you can easily remove them with scissors after they are put in the basket/pot. Once the claws are untied, let it curl inside so they are boiled properly. Let them boil for about 7 to 8 minutes and then transfer the lobsters with tongs to a colander. If you are already using a turkey fryer then the basket will safely drain the water. Notice that the lobsters will turn color to orange or a reddish color from original.

Chop the shallot and melt it with butter in a saucepan. While they are mixing together, add tarragon leaves, vinegar, salt and pepper to taste. Put the tarragon butter aside to season the lobster tails.

Place the lobsters on a platter using tongs. If you are using gloves then let the lobsters cool for about 5 minutes. There is a thin membrane underside of each tail that you can cut with kitchen shears. Spread the tarragon butter on the tails and your dish is ready.

Lobster Tips:

• Some people like to use clarified butter instead which can be easily prepared by boiling a stick of butter and removing the scum to have just pure butter.
• To present it nicely, you can remove the claws by twisting and pulling them off and the legs under the tail.
• For convenience of your guests, you can take out the meat from the tail, carve it out into a boat-like shape and put them back sliced.
• Put a bowl of clarified butter in the middle for dipping.
• Use lemons, head and claws to decorate around the dish

Crawfish soup or bisque

Ingredients

• 1 lb. Louisiana Crawfish Tails
• 3 quarts Crawfish Stock
• 1½ cup Bell Peppers, diced
• 1½ cup Onions, diced
• 1 cup Flour
• 1 cup Vegetable Oil
• 1 cup Celery, diced
• 1 cup Green Onions, sliced
• ½ cup Fresh Parsley, chopped
• ¼ cup Tomato Sauce
• 2 tablespoons Garlic, minced
• 1 teaspoon Salt
• ½ teaspoon Cayenne
• ½ teaspoon Paprika
• ½ teaspoon Black Pepper
• Salt and Black Pepper
• Hot Sauce
• Steamed white rice

Directions

1. In a heavy pot over medium high heat, heat oil. Whisk in the flour, stirring constantly until a dark brown roux is attained.
2. Add the bell pepper, celery, onion, and garlic. Saute vegetables until they turn translucent and soft, about 5-7 minutes.
3. Add in tomato sauce. Stir.
4. Gradually add stock. Stir well to mix the roux and vegetables.
5. Add black pepper, salt, cayenne, and paprika. Cover, reduce the heat, and let simmer for an additional 30 minutes. Stir occasionally.
6. Add crawfish tails, parsley, and green onions. Stir before covering and allowing to simmer for 5 more minutes.
7. Serve this crawfish bisque recipe in soup bowl or over a cup of steamed white rice.

Tips

You can adjust the taste by putting in more hot sauce, black pepper and salt.

Cajun Crawfish

Ingredients:

• 1 lb. large Crayfish Tails, washed and peeled
• Lime Wedges
• 1 tablespoons Fresh Lime Juice
• ½ teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• ¼ teaspoon Salt
• ¼ teaspoon Thyme
• ¼ teaspoon Red Pepper
• 1/8 teaspoon Black Pepper

Directions

1. In a bowl, mix crawfish with lime juice.
2. In a separate bowl, mix onion powder, garlic powder, black pepper, red pepper, salt, and thyme. Sprinkle over crawfish mixture. Toss to coat well.
3. Heat a large skillet with a non-stick cooking spray. Add crawfish, cook for 3 minutes or until crawfish turn pink.
4. Spoon onto serving dish. Cover and chill for an hour.
5. Garnish the crawfish Cajun recipe with lemon wedges before serving.

Tips

To have a traditional New Orleans dish, serve over rice.

Boiled crawfish

Ingredients

• 16 ounces cooked Kielbasa sausage, cut to 1 inch pieces
• 2 ears Fresh Corn, silks and husks removed
• 1¼ lb. New Potatoes
• 1¼ lb. Whole Crab, divided into pieces
• 1 lb. Fresh Shrimp, deveined and peeled
• Old Bay Seasoning

Directions

1. Over medium high heat, heat large pot of water. Add Old Bay Seasoning and bring to a boil.
2. Add sausage and potatoes. Let cook for 10 minutes.
3. Add crab and corn. Cook for an additional 5 minutes.
4. When almost done, add the shrimp and cook for 3-4 minutes.
5. Drain water. Pour contents into a newspaper covered picnic table. Enjoy this crawfish boil recipe traditional style with a bottle of beer.

Tips

Eat plain or with a dip such as Tabasco, ketchup, mayonnaise or a cocktail sauce.

Ingredients

• 1 lb. Crawfish Tails, peeled
• 2 Bay Leaves
• 1 stick Butter
• 2 cups Onions, chopped
• 1 cup Water
• 1 cup Celery, chopped
• ½ cup Green Bell Peppers, chopped
• 3 tablespoons Green Onions, chopped
• 2 tablespoons Parsley, finely chopped
• 1 tablespoon Flour
• 2 teaspoons Garlic, minced
• 1 teaspoon Salt
• Pinch of Cayenne

Directions

1. In large sauce pan, melt butter over medium high heat. Saute onions, bell peppers, and celery until they wilt (around 10-12 minutes).
2. Add the garlic, bay leaves, and crawfish. Reduce the heat to medium. Let crawfish cook for 10-12 minutes, occasionally stirring.
3. Dissolve flour in water. Add in the crawfish mixture. Season using cayenne and salt. Stir until this mixture thickens, around 4 minutes.
4. Stir in green onions and parsley. Continue cooking for 2 minutes before serving Crawfish Etouffee to your guests.

Tips

Traditionally, this dish is served over rice.

Ingredients

• 1 lb. Crawfish Tails, boiled, peeled and seasoned
• 1 pack Bowtie Pasta
• 1 pint Heavy Whipping Cream
• 4 cloves Garlic, smashed and minced
• 1 bunch Green Onions, chopped
• 1 large White Onion, diced
• 1 stick Unsalted Butter
• Parmesan Cheese
• Parsley
• Cayenne Pepper
• Black Pepper
• Coarse Kosher Salt
• Garlic Powder
• Seafood Magic Seasoning

Directions

1. Start by boiling water in a pot with salt. Cook pasta, according to directions.
2. Season crawfish tails with the Seafood Magic seasoning.
3. In a large frying pan, melt butter. Saute onions until they become soft.
4. Add in the garlic and green onions. Mix for 2-3 minutes.
5. Add the crawfish tails, pepper, garlic powder, salt, and cayenne. Cook until the tails get hot.
6. Add the heavy whipping cream. Mix and let simmer for 5-10 minutes or until all of the ingredients have mixed thoroughly.
7. Drain pasta and pour onto the frying pan.
8. Fold in ingredients until the pasta has been coated with the sauce. Let simmer for an additional couple of minutes before removing from the heat.
9. Serve Crawfish pasta on individual plates. Top with freshly grated Parmesan cheese. Garnish with parsley and cayenne.

Tips

If you want to make it spicier, add extra cayenne. You can also serve this with a bottle of white wine and warm garlic bread.

Ingredients

• 1 lb. Crawfish Tails, peeled
• 1 can Chicken Broth
• 1 can Diced Tomatoes with Green Chili Peppers
• 1 small Onion, diced
• 1 Green Bell Pepper, diced
• 1 bunch Green Onions, diced
• 1½ cups Long Grain Rice, uncooked
• 4 tablespoons Margarine
• 1 tablespoon Parsley, dried
• 1 teaspoon Cajun seasoning

Directions

1. In large bowl, mix green pepper, onion, rice, crawfish tails, green onions, diced tomatoes, chicken broth, parsley, Cajun seasoning, and margarine.
2. Pour into rice cooker and let cook for 1 cycle or until the liquids have been absorbed (around 30 minutes).
3. Taste and adjust the seasonings of this Crawfish tails recipe.

Tips

Best to be enjoyed with some dry white wine.

Lobster Claw

Ingredients

• 1 large Lobster, halved
• 12 Littleneck Clams, washed and scrubbed
• 2 large Garlic Cloves
• 4 medium Ears of Corn
• 4 oz. Butter
• 1 tablespoon Olive Oil
• 2 teaspoons fresh Oregano, minced
• ½ teaspoon Salt
• 1/8 teaspoon Cayenne Pepper
• Lemon Wedges

Directions

1. Light grill.
2. Fill a large bowl halfway using cool water. Add the corn with its husk intact. Soak for 20 minutes.
3. In a small saucepan, let butter melt with garlic over low heat. Add in oregano, ½ teaspoon salt, and cayenne. Cover before setting aside.
4. Crack the lobster knuckles and claws in 2 spots on just one side using the blunt edge of a knife. Be careful not to crush the meat.
5. Brush the lobster’s body shell and the uncracked side of the knuckles and claws using olive oil. Place the cracked side of the lobster pieces up on a platter, brush using some of the reserved herb butter.
6. Drain the corn before placing them in the middle of the grill. Cover and let grill for 5 minutes.
7. Add the lobster, with the cracked side facing up. Cover and grill, brushing occasionally using the herb butter mix for 15 minutes.
8. To blacken evenly, thoroughly brush ears of corn with fresh water and slightly rotate. Add clams to the hottest area of the grill. Cover and let grill for 5 minutes, or until the clams open. Unopened clams should be left on the grill while the corn, lobster and opened clams are transferred to large platter.
9. Remove the rest of the clams from the grill. Discard the ones that are still not open. Using herb butter, brush clams and lobster tails.
10. Peel and throw away the silks and husks from the corn. Again, brush with herb butter.
11. Garnish this grilled lobster claws recipe with lemon wedges. Serve with the remaining butter as a dip.

Tips

Use tongs to check for the doneness of the lobster. Do this by pulling the tail meat up, check the underside. It must be firm and have a dark orange color. If required, return to the grill but be careful not to overcook them.

Lobster Tail served with Filet

Ingredients

• 2 Lobster Tails, thawed
• 4 tablespoons Butter, cut in small pieces
• 1 Garlic Clove, minced
• 2 Rosemary Sprigs
• Salt and Pepper

Directions

1. Preheat your oven to 350°F.
2. In a shallow dish, place lobster tails. Surround each tail with butter.
3. Sprinkle minced garlic throughout the dish. Add rosemary beside lobster. Season with salt and pepper.
4. Place pan in oven for 8 minutes or until lobster meat has turned white.
5. Remove from oven. Transfer baked lobster tails onto a plate. Pour the melted butter (from the pan) over each lobster tail.

Tips

Butter makes lobster tails more delicious. Make sure to add more.

A baked lobster tail can be a great appetizer for other prime dishes made at the oven such as Filet Mignon or Beef Wellington. Just add them to the oven 8 – 10 minutes before the beef is ready.

Grilled Lobster Tails served with Asparagus

Ingredients:

• 4 medium Lobster Tails, thawed
• ¼ cup Butter, melted
• 1 teaspoon Orange Peel, grated
• 2 teaspoons Lemon Juice
• Pinch of ground ginger, chilli powder, and aromatic bitters

Directions:

1. Using kitchen scissors, cut off the thin undershell from the lobster tails. Bend the tail back to crack the shell to prevent them from curling.
2. Mix together lemon juice, ginger, bitters, orange peel, chilli powder, and the melted butter. Brush on top of the lobster meat.
3. Over hot coals, broil lobster on the grill for about 5 minutes with the meat side facing up.
4. Shift to the shell side up, brushing with the sauce. Broil for an additional 5-10 minutes or until the meat has turned opaque.
5. Serve the grilled lobster tails immediately.

Tip:

Serve with delicious lemon-butter sauce.