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Can Lobster Meat

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I have a couple cans of lobster meat I ordered from a Maine website a while back. I had thought would be a great way to make lobster rolls-but it just doesn't make them taste right. Lobster meat doesn't taste bad-just not right for that. Any suggestions? Was thinking lobster thermidor for having more into the flavors. Thanks in advance!

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  1. I'm asking the same question as frozen tins of lobster meat are on sale at a supermarket here this week (part of a lobster promotion). I was thinking a quiche or tart (one-crust pie) but I don't want it to be too eggy.

    4 Replies
    1. re: lagatta

      I recently made a lobster pot pie with puff pastry crust. Although I didn't used canned meat, I bet it would be a good use for it.

      1. re: elayne5

        This is the kind that is FROZEN and tinned (just to help it keep better, I guess - it isn't like tinned fish that is cooked and salted). Your pot pie sounds good - much as i like soup, I'd want to make a sort of main dish from the meat.

        1. re: elayne5

          yum-that does sound promising for the lobster. Can you post your recipe-thanks!

          1. re: dklipscomb

            Sure! It's based upon an Emeril recipe:

            6 tablespoons butter
            1 cup chopped onions
            1/2 cup chopped celery
            Salt
            Freshly ground white pepper
            6 tablespoons flour
            3 chicken stock
            1 cup milk
            2 cups diced potatoes, blanched
            1 cup diced carrots, blanched
            1 cup sweet peas
            1 pound lobster meat, cooked and diced
            1/2 cup to 1 cup water
            1 sheet puff pastry, rolled out to ~16x14"

            Preheat the oven to 425 degrees F. Grease a rectangular glass baking dish. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10 minutes, or until the sauce starts to thicken. Stir in the milk and continue to cook for 4 minutes. Season with salt and pepper. Remove from the heat. Stir in the potatoes, carrots, peas, and lobster. Season with salt and pepper. Mix the filling thoroughly. If the filling is too thick, add a little water to thin out the filling. Pour the filling into the prepared pan. Place the crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the dish in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.

            If I can figure out how to do it, I'll insert the picture I took of it :)

             
      2. Mebbe lobster bisque? :)

        1 Reply
        1. re: Morganna

          Second the recommendation for Lobster Bisque.

        2. I made lobster ravioli this past weekend. came out great with canned lobster meat.

          http://rtimko.smugmug.com/gallery/416... for pictures

          1 Reply
          1. re: RPMcMurphy

            Perhaps I'll make tiny empanadas (empanaditas) - I have a shop round the corner that sells the shells (also the normal-sized empanada ones.

            Nice as good soups are, I don't want to make it into a bisque.