These are just a few of the innovative ideas for a classic seafood - lobster. The firm, creamy, rich flavors and textures of the lobster's meat are highlighted and complimented by the herbs and ingredients used in these great recipes.

Lobster Quiche Po?Boy

24 ounces cream cheese, softened
3 large eggs
1 cup sour cream
1 tablespoon fish base or
1 tsp Old Bay with 4 tsp vegetable bouillon
2 tablespoons fresh dill, chopped
1 tablespoon fresh tarragon, chopped
2 tablespoons lemon juice
3 tablespoons flour
1 1/2 cups of lobster meat, chopped medium
3 Tbs. butter
3/4 cup crushed pretzels
Fresh dill and tarragon for garnish
French Bread rolls, lightly toasted

Preheat oven to 350?.
Cream the cream cheese and beat in eggs one at a time.
Blend in sour cream, bouillon, dill, and lemon juice.
Dredge lobster in flour and blend into batter.
Butter 9-inch pan (a spring form works best), coat with pretzel crumbs, and fill with batter.
Place pan on a cookie sheet; bake 55 to 70 minutes until center is medium firm. Let lobster quiche cool slowly.
Carefully remove lobster filling from pan.
Serve crumbled portion of lobster quiche on French bread rolls with a dollop of cr譥 fraiche and sprinkles of fresh dill and tarragon for garnish.

Cr譥 Fraiche:
Stir one tablespoon of cultured buttermilk into one cup of heavy cream, cover, and let sit at room temperature until the mixture has thickened (at least eight hours or up to two days). Refrigerated in an airtight container, will keep for about two weeks.

If you need it in a hurry, whisk 2 tablespoons of heavy cream into 1 cup of sour cream. You will have the correct flavor, but don?t add to soup as this recipe for creme fraiche will separate with heat.


Unexpected Lobster Sandwich

2 slices of a buttered bread (try a savory biscuit - like a basil parmesan - grilled)
2 tablespoons lobster meat, cooked, chilled, then chopped
1 tablespoon peanut butter
1 teaspoon vinegar

Mix peanut butter and vinegar together until well incorporated.
Add in lobster meat and mix well.
Spread over one side of grilled bread, top and serve.
Sounds odd, but the flavors are amazing.


Classic Lobster Salad Sandwich

1/4 cup mayonnaise
1/4 cup finely chopped celery
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
3 tablespoons chopped fresh chives
8 ozs lobster meat, chopped and room temp
? cup marinated vegetables
4 slices egg bread, toasted

Combine first 4 ingredients and 2 tablespoons chives in medium bowl.
Add lobster meat into the mayonnaise mixture. Season with salt and pepper.
Place a generous portion of the salad on one side of bread slices.
Top with a small spoon of marinated vegetables.
Sprinkle with 1 tablespoon chives and close the sandwich to serve.
Serve with potato, sweet potato or beet chips


Mediterranean Lobster Sandwich

8ozs cooked lobster meat, chopped medium
2oz butter, melted and added to lobster meat
1 can (15 ounces) garbanzo beans
5ozs orange juice
1/2 med Cucumber, sliced thin
? med red onion, sliced thin
1/2 c Bell pepper, diced small
2 tb Fresh cilantro or tarragon, chopped
French bread, cut into individual-sized portions and halved
1/4 ts Salt
3 tb Lemon juice
1 Cl Garlic
1/2 c Sesame seed
1c Alfalfa sprouts

Drain beans.
Place orange juice, sesame seed and garlic in blender or food processor.
Cover and blend on high speed until well mixed.
Add beans, lemon juice and salt and resume blend. Blend until the mixture is ground to a spread able consistency.
Spread generous portions on each slice of toasted French bread.
Add a portion of buttered, chopped lobster meat
Sprinkle cilantro (or tarragon) and bell pepper on top of the mixture.
Top with cucumber slices, red onion slices and alfalfa sprouts.
Close the sandwich and serve.


ENJOY!