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What to do with 2lbs cooked lobster

DanInCambridge Jul 14, 2008 11:59 AM

I have 2 lbs of cooked lobster in my freezer that I want to use. It is a mix of tail and claw meat. I am trying to stay away from a lobster salad, but if you have a really unique recipe (or one with no mayo) I'd like to hear it.

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  1. azhotdish RE: DanInCambridge Jul 14, 2008 12:09 PM

    lobster mac and cheese
    lobster cakes
    filling for ravioli or cannelloni
    white pizza w/lobster

    1. m
      Mystery RE: DanInCambridge Jul 14, 2008 12:16 PM

      melted butter and a fork :-)

      1. dbug31 RE: DanInCambridge Jul 14, 2008 12:35 PM

        Lobster Rolls

        1 Reply
        1. re: dbug31
          SpareRib RE: dbug31 Jul 14, 2008 06:00 PM

          I second that. I can probably eat my weight in lobster rolls!

        2. c
          CoteGal RE: DanInCambridge Jul 14, 2008 05:10 PM

          You can always send it to me!!!! We're kind of lacking in crustaceans out here in Arizona. I can't think of anything more than what these good people have posted except maybe use it in a Lobster Dip, lobster salad or use as a filling for crepes or an omelette

          1. MMRuth RE: DanInCambridge Jul 14, 2008 05:33 PM

            I have a friend who makes the most amazing appetizer/hors d'oeuvre - it's a lobster filling - sort of like lobster a l'Americaine - in phyllo triangles, baked. I don't have the recipe, but you could probably find some on line to use for the filling.

            P.S. Here's one I found on line - I'm pretty sure hers had cognac though, and maybe just a little tomato? http://www.lobsterfrommaine.com/info....

            1. e_bone RE: DanInCambridge Jul 14, 2008 06:15 PM

              put in an insulated box with dry ice. Mail to Denver.

              Your problem is solved!!

              it's already cooked.. other posters have given good ideas... one additional one:

              make a shellfish stock using lots of shrimp shells and heads, lobster shells if you can find, then make a pasta sauce... cream... tarragon... some concasse tomatoes, squid ink pasta if you have it? then add the lobster at the last minute just to warm but not cook.

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