Maine Lobster Wraps Winner At Maine Lobster Festival Recipes

Steps:

• Cut the cooked lobster meat into chunks. Divide lobster and cheese evenly over tortillas and place 2 sprigs of cilantro on each. Sprinkle with lime juice and roll the filled tortillas.
• Wrap the tortillas in aluminum foil and warm on a grill or in a microwave over. Serve lobster wraps with your favorite salsa.

Steps:

• Boil the water in a large pot with a lid and add salt, parsley, bay leaves and peppercorns. Place the lobsters into the boiling water, making sure you leave the rubber bands on the claws (to avoid being pinched). Boil covered for about 15 minutes, then remove to a tray. (If using lobster tails only, the cooking time will be less. Boil until the meat is no longer translucent.)
• To shell the lobster, separate the tail from the body by lightly twisting. Remove the claws, and using a lobster cracker or nut cracker, extract the lobster meat and place on a serving platter.
• Put the melted butter in appropriately sized bowls for dipping the lobster pieces and enjoy!
• Note: You can keep the stock from the pot for when you need stock (for soups or other recipes) in the future. Strain, allow to cool, and freeze in labeled containers or plastic bags in 1/2 or 1 cup increments. I actually like to freeze them in ice cubes containers (each cube is about 1/8 of a cup) and then toss them into a labeled plastic bag. (Waste not, want not!)

Steps:

• Cut cooked lobster meat into chunks.
• Divide the lobster meat and cheese evenly over the tortillas and place 2 sprigs of cilantro into each.
• Sprinkle with lime juice and roll the tortilla.
• Wrap the filled tortilla in foil and warm on a grill or without foil in a microwave oven.
• Serve with salsa.

Steps:

• In a pot large enough to hold 2 lobsters, pour in 2 inches of seawater.
• If you don't have seawater, add 1 tsp.
• salt to plain water.
• Pour in 4 oz.
• of the beer.
• Bring the water to a boil over high heat.
• Place the 2 lobsters in the pot and cover tightly.
• Return to a boil as quickly as possible and then start counting the time.
• The 2 lb.
• lobsters should steam for 16 minutes.
• Take them out with tongs, dump the water and start over with fresh water, adding the salt if no seawater and the beer.
• Serve with individual bowls of melted butter and cracking utensils.
• If you want to cook smaller or larger lobsters: it is 13 minutes per pound, for the first pound; add 3 minutes per pound for each additional pound thereafter (Ex: a 1 1/2 lb lobster will cook for 14 1/2 minutes).

Steps:

• Bring to a roiling boil a large kettle of salted water.
• Place lobsters in boiling water head first. Cover and cook for 15 minutes.
• Remove and serve with melted butter.
• HOW TO EAT: Twist off the claws. Crack each claw with a nut cracker.
• Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat.
• Separate the back from the body. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
• The small claws are excellent eating! The meat sucked out like like sipping through a straw!

Steps:

• Cook the lobsters and take out the meat; don't forget to take out the large vein in the tail.
• Make crumbs out of the bread.
• In a bowl put all the ingredients except for the butter.
• Mix well.
• Make cakes--trying not to pat them too firm--just so they hold their shape.
• Melt the butter in a fry pan and put the cakes inches.
• Fry slowly till golden.