Whether a novice chef or a seasoned pro, there are a variety of recipes and simple “How-To’s” to help you enjoy the best of Greenhead Lobster’s products.
Ingredients
8 or more thawed lobster tails
Directions
Thaw and thoroughly rinse 8 or more Greenhead Lobster tails
Bring approximately 8 cups of water to a boil (add proportionately more water if cooking additional tails).
Put thawed lobster tails in boiling water and turn the heat down to a low simmer.
Cook one minute for every ounce of lobster meat (Four, 4 ounce tails will require 4 minutes of cooking).
Best to cook in batches not exceeding 8 tails
Remove lobster tails and let sit a few minutes to cool
Place chilled halved lobster tails in bowl of ice: enjoy with dipping Sauces.
Ingredients
2 to 3 thawed lobster tails
Melted butter
Champagne
Directions
Cut thawed, well-rinsed 4-6 Greenhead Lobster tails lengthwise with Kitchen shears.
Squeeze open & Add Butter
Add Champagne.
Bake at 350 degrees for 30 minutes.
Ingredients
4 lobster tails
2 cups fresh bread crumbs (preferably made from a coarse bread)
4-6 tbs. of butter
1 medium onion or a bunch of scallions
1/2 a shallot adds a little color
2 tbs. of lemon juice
2 tbs. of parsley
1 tsp of seafood seasoning or a combination of salt and pepper
Directions
In a skillet sauté the onion and seasonings in the butter (wine or vermouth can be added but is not necessary).
Add the onion mix to bread crumbs and mix well.
Using sharp kitchen shears split the tails- keeping the shell side up – lengthwise down the middle, to just before the tail fins.
Place the lobster tails in a baking dish, brush with melted and place stuffing inside the split tail.
Add a little water to the bottom of the pan.
Cover with foil and bake 10-13 minutes at 425 until cooked. Meat will be opaque and firm when done.
Serves 4
Ingredients
2 to 3 Greenhead Lobster tails
3/4 Lb. Elbow macaroni
2 Cups Shredded sharp cheddar cheese
1 1/2 Cups Parmesan cheese, divided
1 Cup Shredded Swiss cheese
4 oz. Cream cheese
2 Cups Heavy cream or milk
1–2 Tbs. Butter
2–5 Cloves Minced garlic
4–6 Scallions Diced
1/2-1 Cup Panko breadcrumbs
Directions
Pre-heat oven to 350 degrees
Cook thawed and well-rinsed lobster tails in boiling water for 6 minutes. Pull out lobster tails and set aside to cool. Save the water tails were cooked in and add the elbow macaroni. Cook the pasta according to the directions. Drain and put aside.
In a pan heat a couple inches of water and hold another sauce pan over it. Combine the cheddar cheese, 1 cup of the Parmesan cheese, the Swiss cheese, and the cream cheese in the sauce pan. Melt the cheeses stirring and add the cream in slowly. Remove once fully combined and melted, and keep warm.
Push the lobster meat out of the tail shell and cut it up into small bite size pieces.
In a skillet melt the butter and add the garlic and scallions, cooking at medium for 2 minutes. Turn off the heat, remove from heat, and toss the lobster meat in to quickly absorb and combine with the butter, garlic, and scallions.
Add the macaroni to the lobster mixture, then combine with cheese sauce. Place in a casserole dish. Sprinkle Panko breadcrumbs and the remaining 1/2 cup of Parmesan on the top of the casserole. (At this point the casserole can be refrigerated for a day or wrapped well and frozen a month if needed. Additional baking time of about 15 minutes should be added to the recipe.)
Bake, uncovered, for about 15 minutes, or until you see the cheese bubbling and the bread crumbs are golden brown.
Serves 8
