How To make Maine Lobster Casserole
2 Chicken lobsters,boiled
1/2 c Milk
1/2 ts Dry mustard
2 tb Butter
2 tb All purpose flour
5 sl Bread
1 c Milk or cream
Salt and paprika to taste Bread crumbs or crushed cereal flakes for topping Melt butter in top of double boiler. Add flour, mustard, salt and paprika. After making a paste of these, slowly, add cream or milk. Stir constantly to make smooth and continue to stir and cook until thickened. Add the lobster meat which has been cut into serving pieces. To the creamed lobster, add the bread, crusts removed, which has been broken into pieces,not too small. Mix well and pour into casserole dish. Top mixture with buttered coarse bread crumbs or crushed cereal flakes. Bake in a 350 degree oven only long enough to reheat mixture and lightly toast topping. Makes 4 generous servings.
How To make Maine Lobster Casserole's Videos
Health Cooking with Chef Jeff - Lobster Casserole
Healthy Cooking with Chef Jeff is hosted by Jeffery Tucker, Food Services Director at Vernon Woods Retirement Community located in LaGrange, Georgia. In each episode, Jeffery will not only share a new recipe, but give you tips for making these delicious dishes with your own unique style and flavor. Chef Jeffery is a soft-spoken man, but his meals speak for themselves. All content is the property of LGTV and the City of LaGrange.
#QueenBsFoodBlog - Lobster Casserole
Creative Kitchen... Christmas 2018 .... Jamaican Style
Ben and Elijah, Lobster Casserole
Excellent Ben and Elijah Cook Show, they are so Funny!
DELISH MAINE LOBSTER POT PIE
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RECIPE:
2 - 6 OZ LOBSTER TAILS COLD WATER
16 OZ MIXED VEGETABLES
1-1/2 LARGE ONION CHOPPED SMALL
GARLIC POWDER,ONION POWDER, SALT AND CRACKED PEPPER TO TASTE
3 TBSP BUTTER
1-1/2 CUP HEAVY CREAM
1/2 CUP CHICKEN BOUILLON BROTH
1 PKG PUFF PASTRY
2 TBSP CORN STARCH MIXED IN COLD WATER
COOKING:
SAUTE ONIONS IN BUTTER TILL SOFT AT MED HEAT
REMOVE LOBSTER MEAT FROM TAIL AND CUT INTO SMALL CHUNKS
ADD LOBSTER CHUNKS
STIR FOR 1-2 MINUTES THEN ADD MIXED VEGETABLES
COOK MIXED VEGETABLES FOR ABOUT 5 MINUTES
ADD HEAVY CREAM AND BOUILLON BROTH
SEASON WITH GARLIC,ONIONS,SALT AND PEPPER TO TASTE
ADD CORN STARCH AS THICKENER AND STIR IN
LOWER HEAT TO SIMMER FOR ABOUT 5 MINUTES
CUT PUFF PASTRY TO PUT IN BOTTOM OF RAMEKINS AND FOR TOP
ADD MIXTURE TO RAMEKINS, COVER WITH PUFF PASTRY AND PUT
IN OVEN AT 350 DEG. 4-5 MINUTES.
TAKE OUT AND ENJOY!!
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Italian vs. American Cook-Off | Maine Lobster Cooking Challenge
#lobster #cookoff #maine
Italian vs. American Cookoff | Maine Lobster Cooking Challenge
My Italian wife, Eva, has a deep appreciation for the seafood in my native state of Maine. However, she's convinced that only an Italian's cooking skill can make the most of our most prized delicacy: lobster. To settle the issue of seafood supremacy, we conducted a little Italian versus American cook-off challenge to see who could make the best lobster dish!
If you enjoy this video, please give it a thumbs-up and subscribe to our YouTube channel!
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SCIALATIELLI CON ARAGOSTA RECIPE
Serves Four
The Pasta:
By hand, mix 3 1/3 cups of all-purpose flour with 1 egg, 1/2 cup of grated parmigiano cheese, 1 cup of whole milk, and approx. 10 chopped basil leaves. Knead the dough thoroughly, until it is completely smooth and even. Add more flour as necessary if the dough is too sticky to work by hand. Wrap in cling film and refrigerate for at least 30 minutes.
Roll out the dough until it is about 1/8-inch thick. You may want to cut the ball of dough in half so you can do this in manageable portions. Lightly dust the flattened dough with flour, then roll it up by making 1-inch folds. Cut the roll in 1/4-inch strips and toss to open up the pasta strands.
The Sauce:
In a large pan over medium-high heat, sauté half an onion (diced) with one crushed clove of garlic in 4 tbsp of olive oil. After about three minutes, remove the garlic and add the separated head, claws and tail of an uncooked lobster. Cook for 8-10 minutes, then add 1 cup of good white wine. Simmer for 4-5 minutes to allow the alcohol to evaporate.
Remove the lobster tail and claws from the pan, then add 2 cups of halved grape tomatoes into the sauce. While the tomatoes cook, remove the tail and claw meat from their shells and chop into 1/2-inch pieces. Add the lobster meat back into the sauce, salt and pepper to taste, and simmer while boiling the pasta. Add small amounts of water into the sauce if too much moisture evaporates.
Putting it All Together:
Bring a large pot of water to boil and add a generous handful of salt. Drop in the fresh pasta and boil for 3 minutes. Using tongs, add the pasta into the sauce pan and stir well. Serve immediately with a quick drizzle of olive oil and a few fresh basil leaves on top.
Buon appetito!
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Finest Kind Caterers Lobster Bake.mpg
Finest Kind Caterers Yarmouth Maine