Healthy Lobster recipes

 In a large skillet over medium-high heat, melt the butter.2Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.3Add in the bell peppers and saute another 2 minutes.4Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.5Transfer lobster mixture to a large mixing bowl.6Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.7Add 1 cup of bread crumbs to lobster mixture; toss to mix.8Add more breadcrumbs if needed so that mixture barely holds it shape.9Take 1/4 cup lobster mixture and shape cakes by hand.10Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.11When very hot, add lobster cakes.12Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.13Remove from skillet and drain on paper-towel lined plate.14Serve warm with your favorite sauce--we like honey mustard sauce. Preheat the oven to 400F degrees.2Coat an ovenproof saute (pan with cooking spray and place it over medium-high heat).3Add the lobster, garlic, shallots and red bell pepper, and saute for 1 1/2 minutes, or until the lobster in just cooked.4Remove the lobster from the pan and set it aside to cool.5Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes.6Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated.7Add 1 1/2 cups more of the stock, and allow the stock to evaporate again while stirring.8Stir in the remaining 1 1/2 cups of stock, the tomato, asparagus, dill, basil and salt.9Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated.10Remove the pan from the oven, and stir in the reserved lobster.View the list »
  Boil the lobster for about 16-18 minutes.2Pick apart and cut up in good-sized pieces.3Put the mayonnaise on and mix.4I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.5Fill it and enjoy.6NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.

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There are a lot of seafood restaurants in Boston, Massachusetts. Lobster is a big seller on the menu's. However going out can be pricy especially if your in the mood for lobster. Lobster can also pack on extra pounds that you don't want. Depending on where you shop for groceries you can save a lot of money if there is a sale or if the price is right. I have a few different lobster recipes that you can try out and are healthy for you. Today I have recipes for a Maine Lobster Roll, Lobster and Aspargus Rissoto and Lobster Cakes. First here is a little history about lobsters.

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'Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. They have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.[2] Commercially important species include two species of Homarus from the northern Atlantic Ocean, and scampi – the northern-hemisphere genus Nephrops and the southern-hemisphere genus Metanephrops. Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the family Nephropidae. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or to squat lobsters. The closest living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.' http://en.wikipedia.org/wiki/Lobster

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  •   Boil the lobster for about 16-18 minutes.2Pick apart and cut up in good-sized pieces.3Put the mayonnaise on and mix.4I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.5Fill it and enjoy.6NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.
  •  Preheat the oven to 400F degrees.2Coat an ovenproof saute (pan with cooking spray and place it over medium-high heat).3Add the lobster, garlic, shallots and red bell pepper, and saute for 1 1/2 minutes, or until the lobster in just cooked.4Remove the lobster from the pan and set it aside to cool.5Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes.6Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated.7Add 1 1/2 cups more of the stock, and allow the stock to evaporate again while stirring.8Stir in the remaining 1 1/2 cups of stock, the tomato, asparagus, dill, basil and salt.9Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated.10Remove the pan from the oven, and stir in the reserved lobster.
  •  In a large skillet over medium-high heat, melt the butter.2Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.3Add in the bell peppers and saute another 2 minutes.4Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.5Transfer lobster mixture to a large mixing bowl.6Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.7Add 1 cup of bread crumbs to lobster mixture; toss to mix.8Add more breadcrumbs if needed so that mixture barely holds it shape.9Take 1/4 cup lobster mixture and shape cakes by hand.10Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.11When very hot, add lobster cakes.12Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.13Remove from skillet and drain on paper-towel lined plate.14Serve warm with your favorite sauce--we like honey mustard sauce.
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, Springfield Healthy Food Examiner

I am a healthy food writer. I like food and even though I don't eat healthy. I will be writing recipes, diets and cooking tips for a healther you.

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