OH man do I wish I was there! I love lobster.

Re heat very slowly and very little....it gets rubbery fast.
I would just warm it to room temp and pig out with drawn butter and lemon!
You can make lobster salad, lobster quiche, lobster thermadore, lobster newberg.....or...my voet...just pig out!
Linda C

Thank you Linda, it didn't occur to me that the lobster itself could be room temp, and we could rely on the butter to warm it.

Lobster purist, me, lemon butter is my choice too...but the shells are going into the stock pot, and I'm hiding some tail meat for bisque.

Ah, for anyone who checks this thread out and might make a lobster bisque, I have a little trick I learned working in a Maine restaurant...

Drambuie. Add a spritz of Drambuie (a liqueur made from Scotch whiskey) to whatever recipe you follow.

And if you're using lobster, for God's sake don't try to skim calories by using low fat milk!

Lobster salad on a bed of lettuce. Ample portions.

Jim

There is no such thing as too much lobster.

We have lobster earlier this week. I just made a cold plate with some prawns and avocado and serve it with a seafood/roumalade sauce.

You could also cut the lobsters in half and brush with lemon or garlic butter and reheat on the grill.

Save some to make Alexa's lobsters triangles. These are wonderful and freeze beautifully.

Home Cookin Chapter: Recipes From Thibeault's Table

Phyllo Triangles with Lobster Filling
Martha Stewart Entertaining
Makes about 50

1 Steamed Lobster
4 Tbsp unsalted butter
6 scallions finely chopped
¼ cup white wine or vodka
1 ½ tbsp all purpose flour
¼ cup heavy cream
pinch of cayenne pepper
Kosher salt and fresh ground black pepper

1 lb Phyllo
1 lb unsalted butter, melted

Remove meat from lobster and chop. Set aside
Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid.

Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles.

Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over.

I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers.

Home Cookin Chapter: Recipes From Thibeault's Table

Drizzle with Homemade Seafood Sauce.

Shellfish sauce - Remoulade sauce
=================================
Source: My Own

1 cup Homemade Mayo, or
1 cup Hellmans mayo
1/4 cup Chile Sauce
1 garlic Clove minced
1 tablespoon horseradish
1 tablespoon dijon mustard (Coarse)
splash of Worchestershire sauce
2 tablespoons HP Sauce (or A 1 Sauce)
fresh squeezed lemon juice
fresh dill
salt and pepper
. Mix all of the ingredients together.

Taste and adjust to suit personal taste. If you like Horseradish, add more,
or more mustard.

Annie mentioned a lobster BLT awhile back that sent me over the moon. Perhaps she will remind us of the details.

Sharon, was that the lobster club that I had for my "birthday lunch" at the Blue Water Grill?

The menu said it was "lobster claw meat, gulf shrimp, red peppers, bacon, tomato, arugula, basil aioli, on ciabatta bread". I can tell you that it was very, very good!

As Ann mentioned, no such thing as too much lobster! Heck, I even like lobster rolls.

Annie

Ann T, that remoulade sauce sounds wonderful. I'd forgotten all about remoulade.

I would not reheat it. Not even to room temp. Just chunk it into Lobster Cocktail and dip it into any sauce you would use for Shrimp Cocktail.

Yes Annie that's it! It has been on my mind since you posted it, looks and sounds delish!

Years ago we frequented a restaurant in Chatham for business lunches, the William Pitt. Haven't thought of it in 30 years!

Anyhow, they made the best Grilled Cheese and Lobster sandwich served with a traditional seafood sauce for dunking. It was nothing fancy but oh was it good! I always felt so decadent when I ordered it! Think the price, at the time, was about $10 dollars which was a lot for a sandwich back then! That's why I only ordered it when the company was paying !!! LOL

Are you guys aware that in Southern Maine, McDonalds serves lobster rolls??

rachelellen, I knew that, LOL. I even had one, and took a picture of the sign that said "Lobster Roll combo meal". (grin)

Even though it was Mcdonald's it was still lobster and it wasn't bad. Although it was 6 or 7 years ago I remember the sandwich, fries and a drink were under $6. Then I kept driving north and found out that I could get a 2 pound whole lobster, salad, baked potato, bread and blueberry pie for $9.99 nearly everywhere!

Chase, I know what you mean about the expense account. I seldom go anywhere on the county's nickel, but when I went to Lansing for training last month Elery and I went to Mitchell's Fish House. It was what I would consider extremely expensive, and the county paid for my meal. I think that may have happened twice before in the 30 years I've worked here!

Annie

Annie

A free meal for each 10 years of service! Whoopee!

Jim