When lobsters are selling at a low price in Massachusetts, I like to buy a few extras to use in a variety of meals. Lobster meat makes an excellent addition to baked macaroni and cheese and as an Alfredo sauce pizza topping. You can also make an uncomplicated lobster pie or the traditional New England favorite – lobster roll. Here are four of my totally fuss-free, but scrumptious ideas for using leftover lobster.
1. Easy Lobster Pie – In a greased (I use canola oil spray) glass pie plate; add enough plain or seasoned breadcrumbs to cover the bottom and about one-half inch of the sides of the dish. Cut cooked lobster meat into bite-size pieces and fill the pie plate. Put a few pats of butter on top of the lobster and a sprinkle or two of garlic powder.
You can use a butter substitute such as the spray version of “I Can’t Believe It’s Not Butter”® if you prefer. In a preheated 350-degree oven, bake the lobster pie for approximately 30 minutes or until bubbly. Serve with some fresh corn-on-the-cob and crusty French rolls.
2. Lobster Mac and Cheese – You can use your favorite macaroni and cheese recipe for this dish. When I make macaroni and cheese, I like to melt my cheese in a pan on the stove. I use white American cheese from the deli. As it melts, I add a bit of milk and some Velveeta cheese for extra-smooth consistency.
Before adding the melted cheese to the cooked macaroni, which should be in a baking dish, cut up lobster (cooked) into bite size pieces and toss in macaroni. Add the melted cheese, blend and bake in a preheated 350-degree oven for 25-30 minutes. Serve lobster macaroni and cheese with a salad.
3. Alfredo Sauce Lobster Pizza – This is good eats in its simplest form, especially if you are pressed for time. Purchase a jar of your favorite Alfredo sauce and a pre-baked pizza crust. I happen to love multi-grain pizza crust. Spoon on the desired amount of sauce and add mozzarella cheese to the pizza. Top with small pieces of cooked lobster meat. Bake according to the pizza crust directions.
4. New England Lobster Roll – A lobster roll is not a lobster roll unless the roll is toasted to a golden brown. When we make lobster rolls in my house, the lobster is prepared in big mouth-watering chunks. No wimpy pieces of lobster go into our rolls!
In a mixing bowl, I combine lobster with finely chopped celery, mayonnaise, a few squirts of fresh lemon and ground pepper to taste. On a griddle, which I spray with canola oil, I toast hot-dog rolls until golden. Add some crisp pieces of iceberg lettuce and stuff the rolls with the prepared lobster. Many New Englanders add a shake of paprika to the finished roll. Lobster rolls are so good they stand alone, but you can serve with French fries, onion rings or simply potatoes chips.
Note: You may live in an area in which live lobsters are not available. Most large grocery stores carry frozen canned lobster. In a real pinch, you can substitute with imitation lobster or crab. You can purchase imitation lobster online at transOcean Products.
Sources:
*Personal Experience
*transOcean Products
