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Lobster in a jar... what to do?

Andria Dec 29, 2009 05:11 PM

I was recently gifted some jars of lobster meat form les Iles de la Madeleine. I want to do something more interesting than lobster rolls or lobster salad. Any ideas for recipes out there?

  1. f
    fourunder Dec 29, 2009 05:22 PM

    Normally, I recommend this during the summer months, but......let me say there are salads, then there are salads......One of my favorite salads is Lobster Salad with a Citrus Vinaigrette. The ingredients are:

    Shelled Lobster
    Mesculin or Micro Greens of choice
    Julienne Vegetables...matchstick size of any of the following....
    * Red, Yellow or Orange Peppers
    * Sugar Snap or Snow Pea Pods
    * Sweet Peas
    * Radicchio
    * Endive
    * Frisee
    * Heats of Palm
    * Artichoke Bottoms
    * Clementine or Blood Orange Sections

    I would also consider doing a Lobster Pot Pie.....or Lobster Bisque.

    1 Reply
    1. re: fourunder
      s
      sunflwrsdh Dec 29, 2009 05:41 PM

      I second the lobster pot pie or bisque!

    2. s
      stak Dec 29, 2009 07:16 PM

      Lucky you! I saw lobster mashed potatoes on Epicurious recently...looked interesting.

      1. i
        isa1 Dec 29, 2009 07:35 PM

        I'm from Iles de la adeleine and use jarred lobster all the time in the winter. You could make pot en pot des Iles which is similar to a pot pie. I can send you my grandma's recipe but only have it in French. You can also make lobster ravioli, lobster chowder, lobster in a curry sauce in filo (very yummy), lobster lasagna...I could go on for hours. Let me know if you want a recipe.

        6 Replies
        1. re: isa1
          Andria Dec 30, 2009 08:46 AM

          Yes isa1, please do send me a recipe or two... which are your favorites? Maybe the pot en pot des Iles and anything you highly recommend. My email is in my profile.

          1. re: Andria
            i
            isa1 Dec 30, 2009 01:04 PM

            I sent you an email for pot en pot and 2 other recipes. Enjoy!

            1. re: isa1
              Andria Dec 31, 2009 08:45 AM

              Uhm... I didn't get them.

              Let's try this in case it isn't clear in my profile:

              andria_andria@hotmail.com

              1. re: Andria
                i
                isa1 Jan 1, 2010 05:47 PM

                I sent the email again, I had the wrong address.

          2. re: isa1
            h
            hughboy3 Apr 23, 2010 11:27 AM

            hi, would you happen to have a recipe for jarring lobsters

            1. re: isa1
              YAYME Apr 24, 2010 06:36 AM

              If I knew french I'd also ask for the lobster pot pie recipe sounds yummy!

            2. Gio Jan 1, 2010 06:37 PM

              Make a simple tomato red sauce/marinara (1-28 oz can kitchen ready tomatoes) but add a touch of crushed red pepper flakes... or more.. to your taste. You want a spicy sauce.

              Melt some butter and add Evoo to a skillet. Slice the (cooked) lobster meat into "larger than bite size pieces." Chop some garlic cloves. Sauté the garlic and when slightly golden add the sliced lobster meat and heat through. Cook a lb of penne rigati and when al dente drain and add to the tomato sauce. Add the sautéed lobster meat. Taste for seasoning and add sea salt and freshly ground black pepper if necessary. Serve, garnishing each plate with minced flat leaf parsley.

              1. h
                HillJ Jan 2, 2010 07:41 AM

                Lobster mac n cheese is super delicious and unexpected.

                1 Reply
                1. re: HillJ
                  ChristinaMason May 30, 2010 06:02 AM

                  mmm yes

                2. m
                  MakingSense Jan 2, 2010 01:29 PM

                  Check out John Folse's savory cheesecake recipe made with crawfish.
                  http://www.jfolse.com/recipes/appetiz...
                  Subsitute the lobster for the crawfish.
                  I've used the basic recipe and method with shrimp, salmon, bleu cheese with bacon, veggies, and a few other things. Just change the herbs and spices to suit yourself.
                  I've also cut it in half when I didn't have a pound of something, or just used less.
                  It also freezes well so you can make two smaller cheesecakes if you adjust the baking time for the smaller pans.

                  1 Reply
                  1. re: MakingSense
                    h
                    HillJ Jan 2, 2010 02:20 PM

                    Now that's interesting!

                  2. j
                    jodyhushion May 30, 2010 05:28 AM

                    Can you e-mail me with the recipe for jarred lobster at jody.hushion@live.com that you

                    1. epabella May 30, 2010 06:38 AM

                      roll-up that lobster into some maki and bring out the wasabi and chopsticks.

                      1. w
                        Whats_For_Dinner May 30, 2010 02:49 PM

                        I made an awesome lobster ravioli last week (okay, it had a bit of crab and shrimp in there too, but lobster was the main event.)
                        Just winged it with what I had on hand -- ricotta and herbs, mostly dill and parsley, with a little thyme, I think -- and tossed it in a lemon-tarragon brown butter. Godly.

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