Of course Fine Lobster wouldn’t be complete without our very own surf ‘n turf combination! When purchasing this entree from our online store, consider this refreshing and zesty marinate and sauce as an accompaniment.
Any combination of your favorite fresh vegetables will pair well with this sauce; consider grilling an assortment in a vegetable basket next to the lobster and steak.
The recipe will yield about 8 servings, but consider freezing what
you don’t use to quickly defrost for another time.
Sauce
Continuing with our trend of not turning on any major appliances on hot summer evenings, here is a recipe that you might find surprising but will make a regular habit: grilled lobster pizza!
We include the recipe to make the dough yourself, but keep in mind an easy way to save time is by stopping by your favorite, local pizzeria and buying a ball of freshly made dough for usually less than $5.
Makes 4, 8″ Pizzas
For the Dough:
- 1 cup warm water (105°F to 115°F)
- 1 tbsp sugar
- 1 envelope dry yeast
- 3 tbsps olive oil
- 3 cups (or more) all purpose flour
- 1 1/2 tspns salt
- 1 tbsp chopped fresh rosemary
Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute. [click to continue…]
For dinner this week, we challenge you to not turn on your stove, oven or even touch the microwave! Instead, head 
outside into the warm summer evening and fire up your outdoor grill!
This simple and quick recipe only calls for preparing fresh vegetables, fruit and mixing it all together, as well as grilling lobster tails to finish the plate.
While we suggest making the salsa with peaches, also consider nectarines if that is a favorite; and add a diced, seeded jalapeno to add some kick.
Serves 4
Executive Chef Bernard Guillas is a multi-award winning chef who has been at La Jolla Beach and Tennis Club in San Diego, California since 1994. A landmark on one of the most beautiful stretches of beach in Southern California, Marine Room Restaurant is known for its breath taking views and world class cuisine.
This recipe is from Chef Bernard’s repertoire and has a surprising mix of flavors and ingredients, such as kaffir lime leaves, parmesean cheese, cilantro, green curry and mascarpone. Enjoy the succulence of fresh lump crab with the intricately woven flavors of spices and herbs from around the world, and taste a piece of one of San Diego’s finest locals’ restaurants. [click to continue…]
Artichokes are native to the Mediterranean region and have been cultivated in the central parts of California since the late 19th century. The vegetab
le quickly became a staple in the western U.S., yet is still rather obscure in the mid-west.
This hearty vegetable can be prepared many ways, such as boiled, grilled, or baked to name a few; and is surprisingly packed full of nutrients. It is low in calories, has no fat, and an average large artichoke has approximately 170 milligrams of potassium, is full of antioxidants, as well as vitamin c, folate, magnesium, and is full of ... Continue Reading
It seems there will never be enough exciting and refreshing salads. Finding a recipe that is easy to make, does not take a lot of preparation, yet is healthy and something new is a welcome addition in our house. Come the hot summer nights the last thing anyone wants to do is turn on the oven.
This is a simple, tropical seafood salad that we recommend making with lobster, however it can be prepared with grilled shrimp, scallops, crab or fish. Another option we recommend is adding avocado.
Also consider adding in fresh herbs and ... Continue Reading
Enjoy lobster in a 
healthy terrine full of broccoli and sweet red bell peppers. This recipe will bring the true taste of the lobster alive, while the small dash of red pepper flakes gives it just enough kick.
Included are very low-fat and cholesterol-conscious substitutes, but feel free to use whole milk and real eggs if that is your preference!
Serves 6 to 8
Lobster Layer:
- 3/4 cup skim milk
- 1/2 cup egg substitute
- 1/2 cup whole wheat bread crumbs
- 1/2 tspn grated nutmeg
- 1/4 tspn red pepper flakes (or to ... Continue Reading
Often it is the simplest recipe that can give way to allowing the flavors of a recipe to be bold and obvious, yet balanced with one another. This recipe for traditional Scottish crab soup, or Partan Bright (Gaelic Partan meaning crab, and Brigh–pronounced Bree–means gravy) comes from the western highlands of Scotland where seafood has been a staple and way of life for centuries. To say the Scottish know how to prepare hearty seafood, especially crustaceans, is an understatement.
This recipe is delicious if served with fresh bread, a crisp green salad, and dry white wine. You can ... Continue Reading
Buckwheat noodles are often more 
commonly known as soba noodles, or native Japanese spaghetti-style noodles made from buckwheat flour. Soba noodles have roughly twice the amount of protein as rice, and are full of vitamins B1 and B2, as well as a number of trace minerals.
Serving grilled lobster tail on a bed of buckwheat noodles, along with minced garlic and salad greens is a healthy, filling and satisfying meal. If it is a hot summer’s day, consider making it ahead of time and serving chilled.
We recommend grilling the lobster tails but have also ... Continue Reading
If planning a special picnic or looking for a satisfying sandwich to keep you going during the work day, our lobster salad croissant will do the trick.
Packed full of lobster meat and fresh carrots you’ll be the envy of the office at lunch time. Consider baking it for ten minutes to have a warm, toasted melt!
Serves 2
- 1/2 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup red onion, chopped
- 2 tbsps pickle relish
- 1 small carrot, peeled and finely ... Continue Reading
