I sure would use it as a main course....I love lobster Newberg!
But I suppose you could use it as an appetizer....make the Newberg as described, but perhaps chop the meat fairly small and serve in small puff pastry cups.
Linda C

Here is a link that might be useful: lobster Newberg

I guess that would work with some steak and have a surf and turf? I guess it's a lot to use as an appetizer unless it's for a crowd.

I've never heard of canned frozen lobster in my life. LOL

You could make the lobster the star of the show for a weekend brunch. Make lobster omeletes with a bit of minced chives, tarragon, S&P. Maybe, a bit of parm cheese (not too much). Serve with crispy home fries & a fresh fruit salad. You have enough lobster for 4 omeletes or 3 with a bit left for garnish on the top of the omelete.

/tricia

Wow - I am usually looking for ways to stretch lobster as far as I can, but if I was trying to use it up, Lobster in Garlic Butter over pasta is a fabulous festive entree. Serve it with a simple salad and some great crusty bread. This recipe is for live lobster, but just make the garlic butter and toss it with the pasta and lobster meat. The residual heat should heat up the lobster meat without over cooking it.

Lobster in Garlic Butter (I would put it over penne)

Yield: Makes 2 servings
Active Time: 15 min
Total Time: 30 min

2 small garlic cloves
2 sticks unsalted butter, softened
1 1/2 teaspoons finely chopped flat-leaf parsley
2 (1 1/4-pound) live lobsters

Garnish: lemon wedges; sea salt

Preheat oven to 450ðF with a large shallow baking pan in upper third.

Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with butter and parsley.

Plunge lobsters headfirst into a large pot of boiling salted water (3 tablespoons salt for 6 quarts water) and cook, covered, 3 minutes from time they enter water. Transfer with tongs to a plate and let stand 5 minutes. (Lobsters will not be fully cooked.)

Lightly crack claws, then split lobsters lengthwise and discard innards from body cavity.

Remove tail meat from 1 lobster and cut crosswise into 8 pieces. Spread about 2 tablespoons garlic butter in one empty half shell, then fill that shell with all of sliced lobster and dot with 1 tablespoon garlic butter. Spoon about 5 tablespoons garlic butter into other empty half shell (for dipping). Repeat with remaining lobster.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Lobster-with-Garlic-Butter-241503#ixzz16yJNYCgB

Wow, this is excellent timing- DH brought home a package of frozen lobster parts in the shell from Costco. It's taking up valuable real-estate in our freezer and I'd like to use it up. I don't eat lobster, but I was thinking of turning it into a bouillabase or cioppino type stew. Am I just wasting it or can you offer recipe suggestions? He'd love lobster mac & cheese, but it's a lot of lobster (and carbs) for just him!
Thanks in advance for your help!

Lobster fondue in a bread bowl. Then call and I'll be right over.

Red Lobster - Lobster Fondue

Servings:

4-6

* 16 ounces Velveeta cheese
* 1/2 cup milk
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 1/4 lb broil lobster tails or 1/4 lb broiled crawfish tail meat
* 1/2 cup chopped sweet red pepper
* 2 tablespoons fresh parsley, chopped
* 1 loaf round sourdough French bread

Directions:

Prep Time: 10 mins

Total Time: 25 mins

1 Take the cap off the bread and hollow it out being careful to do it in chunks you can serve with the fondue.

2 Spray the inside of the bowl and extra pieces of bread with light olive oil and broil till golden.

3 Combine all other ingredients except red pepper and parsley in a sauce pan (if you are subbing with crab don't add here or it will lose it's lumps).

4 Heat on medium low till cheese is melted.

5 Stir in pepper (and crab if using).

6 Pour as much as will fit into bread bowl.

7 Garnish with parsley and serve hot with fondue forks.

8 You will need a bread knife to cut the bread bowl up into chunks toward the end.

Newburg, bisque, crepes or ravioli are good things to make with frozen lobster meat. All require a creamy sauce. Use butter in the sauce. Lobster has an affinity for butter. In "Annie Hall", Woody Allen lured an escaped lobster from behind the fridge with a cup of melted butter. :-)

Use a little paprika to make the sauce slightly pinkish in color. It's a psychological trick. It won't change the flavor noticeably but it will tell the eyes you are eating something with lobster in it and you will think it is more flavorful.

Eleven ounces is enough for 4 to 6 people, depending on what role it plays in the menu.

Jim

It's sounding very good, but I think that I'll have to defrost a small portion for him. I bought a bouillabase broth yesterday at Whole Foods. Maybe I'll defrost some meat and chop some into the soup and use a bit more and make a creamy sauce for noodles. I can't eat any of it and not sure my lobster loving mother could eat the creamy stuff either.

Jim- I remember that scene from Annie Hall-- it was hilarious!

I think I'd be inclined to put it in my mac and cheese recipe. I've always wanted to try lobster mac and cheese.

K- DH has had lobster mac twice and both times was approaching nirvana. Cafe Purple in Seattle and a local restaurant called Spark. If you're in either area, give them a try!

I often buy containers of frozen lobster claw and knuckle meat from our Wegmans grocery store and like the flavor and texture (if properly defrosted).

One idea that would work for your dinner is a lobster salad as a first course. This one is topped with ann_tâÂÂs wonderful remoulade sauce.

John, I believe itâÂÂs possible to make a good lobster dish without a creamy sauce. HereâÂÂs one with fresh asparagus and sweet red peppers, sautéed in olive oil with garlic and herbs and served over angel hair pasta.

My apologies. That should have been Jim I addressed in the previous post, not John.

Now you're talking! He would love a rich sauce, but he'd hate the associated weight gain! :)

Is your can of lobster, cooked, vacuum packed and frozen? If it is keep that in mind when you choose a recipe - it won't need additional cooking. I have purchsed lobster claws this way. Thaw in the fridge to retain texture (if this is your product).

Ruthanna,

Both of your suggestions look terrific. In fact, the idea of a lobster stuffed avocado had occurred to me but I have never made it, didn't know how to describe it and didn't search to see if there were recipes around for it. You've done it all.

I think a nice chopped salad could be made with it also. On Cape Cod, ingredients other than lobster and mayonnaise in a lobster salad are considered adulterants, used only to cheapen the cost. But I like some crisp vegetables, such as lettuce and celery in a lobster salad.

Jim