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"urlWithHost": "http://www.graffambroslobster.com/recipes/artichoke-and-maine-lobster-dip", "url": "/recipes/artichoke-and-maine-lobster-dip", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-11-10T13:33:47.207", "lastUpdateDate_raw": "2017-11-11T04:33:47.207", "counter": 1, "weight": null, "commentCount": 0, "editUrl": "/recipes/artichoke-and-maine-lobster-dip?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930454&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/Artichoke-and-Maine-Lobster-Dip.jpg", "Intro": "An unexpected combo!", "Servings": "4", "Ingredients": "

1 cup Maine Lobster meat, cut into bite-sized chunks\n

1 can artichoke hearts (approx. 10-12 to a can) -in water or marinated -drain

\n

artichokes and cut into chunks

\n

8 ounces cream cheese (not low-fat)

\n

½ cup parmesan cheese, grated

\n

½ cup Romano cheese

\n

1 cup mayonnaise

\n

1 Tablespoon fresh garlic, chopped

\n

3 Tablespoons dry vermouth

\n

1 Tablespoon dry mustard powder

\n

", "Directions": "

Place the artichokes and Maine Lobster in a medium bowl.

\n

Mix the rest of the ingredients in a large bowl. Blend with a fork until all the

\n

ingredients are smooth and creamy.

\n

Add the artichokes and Maine Lobster. Blend them in trying not to break them up much. (It will taste better to leave them somewhat in tact.)

\n

Bake in a pan at 350°F for 20-25 minutes. It should be lightly browned and bubbling.

\n

Serve with nacho chips, on crackers, or in a bread bowl. All are wonderful!

\n

 

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Vegetable oil 2 tbsp.\n

Shallot, thinly sliced 4 oz.

\n

Garlic cloves, 4 grated

\n

Lemon grass, minced 2 tbsp.

\n

Red chile flakes, dried 2 tsp.

\n

Chili paste, ground ½ tsp.

\n

Frozen or fresh galangal (or ginger) 1-inch piece, sliced thinly 2 ea.

\n

Lobster stock 4 cups

\n

Chicken stock, rich 2 cups

\n

Coconut milk, unsweetened 4 cups

\n

Fish sauce 4 Tbsp. Sugar 2 tsp.

\n

Kaffir lime leaves, center rib removed, crushed (or zest of 1 li

\n

me) 2 ea.

\n

Maine Lobster tail meat, cooked, ¾-inch dice 1 lb.

\n

Maine Lobster claw meat, cooked whole and shelled 8 ea.

\n

Sweet corn, blanched on the cob and cut off into kernels 2 cups

\n

Enoki mushrooms ½ cup

\n

Cherry tomatoes, halved 1 cup

\n

Lime juice 2 tbsp.

\n

Cilantro sprigs 12 ea.

\n

Thai basil leaves, halved 12 ea.

\n

Fried shallots 4 tbsp

\n

", "Directions": "

 

\n

Heat the oil in a saucepan over medium heat until moderately hot. Add the shallot, garlic, lemon grass, chile flakes, and chili paste, and brown slightly,\n about 30 seconds.

\n

Working quickly and without burning the spices, add the galangal, lobster stock, chicken stock, coconut milk, and kaffir lime leaves. Bring to a boil and\n let simmer for 5 minutes so the flavors can meld.

\n

Adjust the seasoning with the fish sauce and sugar, then add the lobster meat. Bring to a simmer and let lobster heat through. Add the corn and mushrooms.\n As soon as it comes to a second boil, turn off the heat and add the tomatoes and lime juice.

\n

Garnish with the lobster claws, cilantro, Thai basil leaves, and fried shallots. Serve immediately.

\n

 

" }, { "description": "", "itemId": 7930466, "name": "Baked Lobster & Brie Dip", "urlWithHost": "http://www.graffambroslobster.com/recipes/baked-lobster-brie-dip", "url": "/recipes/baked-lobster-brie-dip", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-10-26T14:52:10.843", "lastUpdateDate_raw": "2017-10-27T04:52:10.843", "counter": 3, "weight": null, "commentCount": 0, "editUrl": "/recipes/baked-lobster-brie-dip?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930466&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/LobsterBrieDip.jpg", "Intro": "", "Servings": "6", "Ingredients": "

\r\n

1 tsp olive oil

\r\n

1 cloves garlic, minced

\r\n

3 cups baby spinach, lightly packed

\r\n

1/2 cup shredded mozzarella cheese

\r\n

1/4 cup plain Greek yogurt

\r\n

1/4 cup plain cream cheese, softened

\r\n

1/2 tbsp fresh lemon juice

\r\n

Pinch ground cayenne pepper

\r\n

3/4 cups chopped cooked lobster tail meat

\r\n

3/4 cups Brie cheese, diced (about 7 oz)

\r\n

1 tbsp each chopped fresh chives and flat-leaf parsley

\r\n

Sea salt and fresh ground pepper, to taste

\r\n

", "Directions": "

1. Boil lobster tails, chop to bite size pieces\r\n

2. Preheat oven to 375°F. In a large skillet, heat oil on medium-high. Add garlic and spinach and cook for 1–2 minutes, until spinach is just wilted.\r\n Transfer to a colander, allow to cool for 2–3 minutes and gently press to drain excess water. Cool to room temperature and transfer to a large\r\n mixing bowl. Set aside.

\r\n

3. Add mozzarella, yogurt, cream cheese, lemon juice and cayenne to the bowl and combine with spinach garlic mix. Stir in lobster, brie, chives and\r\n parsley. Season with salt and pepper.

\r\n

" }, { "description": "", "itemId": 7930470, "name": "Broiled Lobster Casserole", "urlWithHost": "http://www.graffambroslobster.com/recipes/broiled-lobster-casserole", "url": "/recipes/broiled-lobster-casserole", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-10-26T14:52:10.877", "lastUpdateDate_raw": "2017-10-27T04:52:10.877", "counter": 4, "weight": null, "commentCount": 0, "editUrl": "/recipes/broiled-lobster-casserole?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930470&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/Broiled-Maine-Lobster-Casserole.jpg", "Intro": "How we do it along the coast.", "Servings": "4", "Ingredients": "

2 Maine lobsters (1¼ lbs.), cooked\r\n

1 cup mushrooms, sliced

\r\n

¼ cup onion, chopped

\r\n

2 tablespoons butter

\r\n

3 tablespoons flour

\r\n

¼ teaspoon salt

\r\n

1 dash pepper

\r\n

1 cup milk

\r\n

1 egg yolk, slightly beaten

\r\n

4 ounces Swiss cheese, shredded

\r\n

", "Directions": "

Remove Maine Lobster meat from shells and cut into bite sized pieces, set aside.\r\n

In a sauce pan, cook mushrooms and onion in the butter, stir in flour, salt and pepper. Add the milk all at once and cook, stirring constantly\r\n until thickened and bubbly. Stir about half of the hot mixture into the beaten egg yolk, and then return all to the saucepan. Cook and stir for\r\n one minute more, remove from heat. Fold Maine Lobster meat into the sauce.

\r\n

Lightly grease a medium casserole dish and spoon the mixture into dish. Sprinkle with the Swiss cheese and broil 6 or 7 inches from the heat until\r\n warmed and cheese is lightly browned, approximately 8 minutes.

\r\n

" }, { "description": "", "itemId": 7930532, "name": "Confetti Maine Lobster Salad", "urlWithHost": "http://www.graffambroslobster.com/recipes/confetti-maine-lobster-salad", "url": "/recipes/confetti-maine-lobster-salad", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-10-26T14:52:10.887", "lastUpdateDate_raw": "2017-10-27T04:52:10.887", "counter": 5, "weight": null, "commentCount": 0, "editUrl": "/recipes/confetti-maine-lobster-salad?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930532&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/Confetti-Maine-Lobster-Salad.jpg", "Intro": "A celebration all in itself.", "Servings": "4", "Ingredients": "

2 cups chilled Maine lobster meat (from two 1 1/2 pound Maine lobsters)\r\n

3/4 cup corn kernels (from one ear of cooked corn)

\r\n

1/3 cup light canola mayonnaise

\r\n

1/2 medium red bell pepper, diced into 1/4 inch pieces (about 1/2 cup)

\r\n

8 fresh tarragon leaves, finely chopped (about 2 teaspoon)

\r\n

1/4 teaspoon kosher salt

\r\n

pepper to taste

\r\n

", "Directions": "

 

\r\n

Dice the Maine lobster meat into bit-sized pieces. In a bowl, combine with the corn, mayonnaise, bell pepper, tarragon, salt, and pepper to taste.

\r\n

Serve immediately or chill in refrigerator.

\r\n

Recipe courtesy AboutSeafood.com\r\n

\r\n

 

" }, { "description": "", "itemId": 7930542, "name": "Corn Succotash with Lobster and Asparagus", "urlWithHost": "http://www.graffambroslobster.com/recipes/corn-succotash-with-lobster-and-asparagus", "url": "/recipes/corn-succotash-with-lobster-and-asparagus", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-10-26T14:52:10.91", "lastUpdateDate_raw": "2017-10-27T04:52:10.91", "counter": 6, "weight": null, "commentCount": 0, "editUrl": "/recipes/corn-succotash-with-lobster-and-asparagus?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930542&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/Fresh-Corn-Succotash-Lobster.jpg", "Intro": "From The Culinary Institute of America", "Servings": "8", "Ingredients": "

Maine Lobsters, 1½ pounds 2 ea.\r\n

Bacon, medium dice ¼ lb.

\r\n

Shallots, minced 4 tbsp.

\r\n

Butter 6 tbsp.

\r\n

Corn, cut off the cob 8 ears

\r\n

Bay leaf 1 ea.

\r\n

Thyme, chopped 1 tbsp.

\r\n

Chicken stock 2 cups

\r\n

Heavy cream 2 cups

\r\n

Asparagus, sliced on bias 1½ cups

\r\n

Salt and pepper to taste

\r\n

Parmigiano-Reggiano cheese, grated, plus a few pieces shaved ½ cup

\r\n

Chives, bias cut 2 tbsp

\r\n

", "Directions": "

In a very large stock pot, over high heat, bring the water to a boil and add the salt.\r\n

Kill the lobsters by inserting the point of a large knife into the back of the shell where the tail meets the body. Add the lobsters to the boiling\r\n water and blanch for 2 minutes. Remove the lobsters and drain them.

\r\n

Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in two whole pieces. Slice\r\n into ½-inch thick medallions. Set aside.

\r\n

Heat the bacon in a large saucepot. Cook until the fat is rendered and the bacon is crisp. Add the shallots and 5 tablespoons butter. Cook over medium\r\n heat for about one minute. Add the corn, bay leaf and thyme, sauté for 3 minutes.

\r\n

Add half the stock and turn up the heat to medium-high. Reduce the liquid quickly until the mixture thickens. Reduce the heat and add the cream. Cook,\r\n stirring

\r\n

" }, { "description": "", "itemId": 7930537, "name": "Crab and Lobster Stuffed Mushrooms", "urlWithHost": "http://www.graffambroslobster.com/recipes/crab-and-lobster-stuffed-mushrooms", "url": "/recipes/crab-and-lobster-stuffed-mushrooms", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-10-26T14:52:10.933", "lastUpdateDate_raw": "2017-10-27T04:52:10.933", "counter": 7, "weight": null, "commentCount": 0, "editUrl": "/recipes/crab-and-lobster-stuffed-mushrooms?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930537&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/Crab-and-Lobster-Stuffed-Mushrooms.jpg", "Intro": "Maine's crustation cremini.", "Servings": "8", "Ingredients": "

3/4 cup melted butter, divided\r\n

1 pound fresh mushrooms, stems removed

\r\n

1 cup of seasoned bread crumbs

\r\n

1 cup shredded mozzarella cheese

\r\n

1 (6 ounce) can crabmeat, drained

\r\n

1 pound Maine lobster meat, cleaned and chopped

\r\n

2 tablespoons minced garlic

\r\n

1/4 cup shredded mozzarella cheese (optional)

\r\n

", "Directions": "

Preheat oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer\r\n over the baking sheet.\r\n

In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, Maine lobster, and garlic. Spoon into mushroom\r\n caps where the stems used to be.

\r\n

Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

\r\n

" }, { "description": "", "itemId": 7930554, "name": "Gazpacho with Maine Lobster", "urlWithHost": "http://www.graffambroslobster.com/recipes/gazpacho-with-maine-lobster", "url": "/recipes/gazpacho-with-maine-lobster", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-10-26T14:52:10.953", "lastUpdateDate_raw": "2017-10-27T04:52:10.953", "counter": 8, "weight": null, "commentCount": 0, "editUrl": "/recipes/gazpacho-with-maine-lobster?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930554&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/Gazpacho-Lobster.jpg", "Intro": "A Maine summer favorite.", "Servings": "4", "Ingredients": "

\r\n

For the gazpacho:\r\n

\r\n

3 – 3-1/2 pounds ripe tomatoes

\r\n

1 green bell pepper, seeded and roughly chopped

\r\n

2 garlic cloves, chopped

\r\n

2 slices white bread, crusts removed

\r\n

1 small onion, chopped

\r\n

4 tablespoons olive oil

\r\n

4 tablespoons red wine or basil wine vinegar

\r\n

2/3 cup lobster stock

\r\n

Pinch of sugar

\r\n

Sea salt and freshly ground black pepper

\r\n

For the garnishes:\r\n

\r\n

1 burpless cucumber, seeded and finely diced

\r\n

8 ounces Maine lobster coarsely chopped into bite-sized pieces

\r\n

1 small onion, finely chopped

\r\n

Cilantro leaves

\r\n

", "Directions": "

Skin the tomatoes, then quarter them and remove the cores and seeds. In the bowl of a food processor fitted with a stainless steel blade, pulse the green\r\n pepper. Add the tomatoes, garlic, bread, onion, olive oil, and vinegar and process again. Add the lobster stock, sugar and salt and pepper, seasoning\r\n to taste. The texture should be thick. Pour the soup into a bowl and chill for at least 2 hours.\r\n

To serve, divide the garnishes evenly between 4 chilled bowls. Add a few ice cubes to the soup and ladle the soup into the prepared bowls.

\r\n

" }, { "description": "", "itemId": 7930566, "name": "Grilled Lobster Tails", "urlWithHost": "http://www.graffambroslobster.com/recipes/grilled-lobster-tails", "url": "/recipes/grilled-lobster-tails", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-11-10T13:41:04.063", "lastUpdateDate_raw": "2017-11-11T04:41:04.063", "counter": 9, "weight": null, "commentCount": 0, "editUrl": "/recipes/grilled-lobster-tails?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930566&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/GrilledTails.jpg", "Intro": "Fire up the grill for this great classic.", "Servings": "1 per person", "Ingredients": "

Fresh or frozen Maine Lobster tails (1 tail per person)

", "Directions": "

Thaw tails if frozen

\n

Split tails and clean poop shoot out

\n

Skewer

\n

Sprinkle sea salt on meat side

\n

Place on a hot grill shell down; baste meat side with butter (liberal amounts) for approximately 3 mins

\n

Flip and grill meat side (3 mins)

\n

Flip and grill meat side down until meat is opaque and loses its translucent (approximately 3-5 mins)

\n

Serve & enjoy!

" }, { "description": "", "itemId": 7986723, "name": "Kelp Noodles in Savory Broth", "urlWithHost": "http://www.graffambroslobster.com/recipes/kelp-noodles-in-savory-broth", "url": "/recipes/kelp-noodles-in-savory-broth", "releaseDate": "2017-11-25T00:00:00", "releaseDate_raw": "2017-11-25T15:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-11-25T10:13:27.223", "lastUpdateDate_raw": "2017-11-26T01:13:27.223", "counter": 10, "weight": null, "commentCount": 0, "editUrl": "/recipes/kelp-noodles-in-savory-broth?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7986723&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/Kelp_savory.jpg", "Intro": "", "Servings": "2", "Ingredients": "

\n

1 pkg. Gold Mine Kelp Noodles

\n

3 c. water or vegetable broth

\n

4-6 shiitake mushrooms, sliced

\n

2 cloves garlic, minced

\n

1\" fresh ginger, sliced

\n

1\" piece Ohsawa® Kombu seaweed

\n

1 pkg. fresh tofu or seitan (wheat gluten)

\n

1/2 c. red or green bell pepper, sliced

\n

1/4 c. Ohsawa® Organic Nama® Shoyu (to taste) Or 2 T. Ohsawa® Organic Gluten-Free Tamari 1/4 c. fresh chopped basil 1/4 c. thinly sliced scallions\n Garnish Variations: Add cilantro, chilies, lime, greshly ground black pepper.

\n

", "Directions": "

\n

Bring water to boil and simmer noodles, mushrooms, garlic, ginger, and kombu for ten minutes. Add tofu, bell pepper and shoyu (to taste). Remove kombu\n and ginger slices; add basil. Serve in large bowls and garnish with scallions.

\n

Variation for a thicker sauce: After removing kombu and ginger, stir into broth 1 T. Ohsawa® Organic Kuzu dissolved in 1/4 c cold water. Cook 2-3 min.\n until clear. Add garnishes and toasted sesame oil to taste.

\n

" }, { "description": "", "itemId": 7930579, "name": "Linguine with Maine Lobster", "urlWithHost": "http://www.graffambroslobster.com/recipes/linguine-with-maine-lobster", "url": "/recipes/linguine-with-maine-lobster", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-10-26T14:52:10.987", "lastUpdateDate_raw": "2017-10-27T04:52:10.987", "counter": 11, "weight": null, "commentCount": 0, "editUrl": "/recipes/linguine-with-maine-lobster?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930579&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/Linguine-with-Lobster.jpg", "Intro": "With creamy garlic sauce.", "Servings": "4", "Ingredients": "

4 - 1¼–1½ lb. Maine lobsters\r\n

1 pound linguine

\r\n

4 tablespoons butter

\r\n

4 tablespoons olive oil

\r\n

3 cloves garlic, pressed

\r\n

¼ cup parsley, chopped

\r\n

1 cup sour cream

\r\n

1 pinch salt and pepper, to taste

\r\n

1 dash Tabasco (optional)

\r\n

1 pound edible pea pods or broccoli or peas

\r\n

", "Directions": "

Boil or steam Maine Lobsters. Pick out meat, keeping claw meat whole and tails cut in half lengthwise. Cover to keep warm and set aside. Cook linguine\r\n according to package directions while making Maine Lobster sauce. When linguine is cooked add pea pods to the kettle then drain immediately.\r\n

Maine Lobster Sauce\r\n

\r\n

Melt butter with olive oil. Mash garlic and parsley together. Cook garlic and parsley mixture slowly in melted butter and olive oil until soft. Add\r\n sour cream, salt, pepper and Tabasco, heating slowly. Add Maine Lobster meat just before serving. Arrange linguine with pea pods on plates, top\r\n with Maine Lobster sauce.

\r\n

" }, { "description": "

With a pound of lobster (and, yes, all that butter), lobster mashed potatoes are admittedly a special-occasion dish, but totally worth it. And if you skip\n the lobster entirely, you’ll still end up with some very tasty mashed potatoes.

", "itemId": 7971129, "name": "Lobster Mashed Potatos", "urlWithHost": "http://www.graffambroslobster.com/recipes/lobster-mashed-potatos", "url": "/recipes/lobster-mashed-potatos", "releaseDate": "2017-11-20T00:00:00", "releaseDate_raw": "2017-11-20T15:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-11-20T10:32:36.663", "lastUpdateDate_raw": "2017-11-21T01:32:36.663", "counter": 12, "weight": null, "commentCount": 0, "editUrl": "/recipes/lobster-mashed-potatos?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7971129&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/lobster-mashed-potatoes-recipe-1.jpg", "Intro": "Credit: Yankee Magazine", "Servings": "8", "Ingredients": "

3 pounds medium Yukon gold potatoes, peeled and quartered

\n

2 sticks unsalted butter, divided

\n

1 pound cooked and picked lobster meat, claws reserved, with the rest cut into bite-sized chunks

\n

1 cup milk

\n

1 cup sour cream

\n

Kosher salt and freshly ground black pepper, to taste

", "Directions": "

Put potatoes in a 4- or 5-quart pot and add water to cover by about 1 1/2 inches. Set pot on high heat and bring to a boil, then reduce heat to a simmer\n and cook until potatoes are tender when poked with a thin knife, 15 to 20 minutes.\n

Meanwhile, in a medium skillet, melt 1 stick of butter over medium-low heat. Add the lobster meat and cook, stirring, until just heated through.

\n

When the potatoes are cooked, drain them, reserving the cooking water in a bowl, and return them to the pot. Set over medium heat and cook, stirring,\n until they turn floury and begin to coat the bottom of the pot, 5 to 10 minutes. Use a potato masher or ricer to mash the potatoes until smooth.

\n

Set a small saucepan over low heat and add the remaining butter, along with the milk. Heat until butter is melted. Using a wooden spoon, add the milk\n mixture to the potatoes, 1/4 cup at a time, beating to combine. Add the sour cream. Stir lobster and butter into the potatoes, reserving the claws\n for a garnish. If the potatoes still seem dry after adding all the milk mixture, add a bit of the cooking liquid. Add salt and pepper to taste.\n Garnish with lobster claws and serve warm

\n

" }, { "description": "", "itemId": 7930610, "name": "Lobster Pot Stickers", "urlWithHost": "http://www.graffambroslobster.com/recipes/lobster-pot-stickers", "url": "/recipes/lobster-pot-stickers", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-11-10T13:49:57.847", "lastUpdateDate_raw": "2017-11-11T04:49:57.847", "counter": 13, "weight": null, "commentCount": 0, "editUrl": "/recipes/lobster-pot-stickers?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930610&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/LobsterPotStickers.jpg", "Intro": "A delicate & tasty treat.", "Servings": "2", "Ingredients": "

2 lobster tails

\n

2/3 pound of prawns

\n

1 Tbsp peanut oil

\n

1-1/2 cups shiitake mushrooms

\n

2 medium carrots

\n

1/4 cup gr onions, finely chopped (reserve 1 tbsp for garnish)

\n

2 Tbsp fresh cilantro

\n

1 Tbsp sesame seeds

\n

2 tsp grated fresh ginger

\n

2 tsp Chinese chili paste

\n

2 cloves garlic

\n

1 tsp salt

\n

2 dozen wonton or gyoza wrappers

\n

Peanut Oil for frying

\n

Garnish with 1 tsp of toasted sesame seeds and/or reserved green onions

\n
\n

Sake Sauce

\n

1/2 cup sauce

\n

1/4 cup soy sauce

\n

1/4 cup rice wine vinegar

\n

A pinch of sugar

\n

1 small chili (serrano is best), fresh or dried

\n

1 clove garlic

", "Directions": "
    \n
  1. Coarsely chop the prawns and then process them in the food processor until they are moderately chopped. The pieces should be no larger than peanuts.
  2. \n
  3. De-stem the shiitake mushrooms and slice the caps into thin strips. Dice the carrots finely.
  4. \n
  5. In a saucepan with a little bit of peanut or hazelnut oil, sauté the mushrooms and carrots for about 10 minutes. Cool.
  6. \n
  7. Chop the green onions and the cilantro, grate the ginger and mince the garlic.
  8. \n
  9. Mix the prawns in with the mushrooms, carrots, green onions, cilantro, sesame seeds, ginger, garlic, chili paste, and salt.
  10. \n
  11. Lay a potsticker wrapper on your cutting board. Using a finger dipped in a glass of water, wet the edges of the wrapper. Place one tablespoon of the filling in the center of the wrapper.
  12. \n
  13. Fold the wrapper by bringing two opposite corners of the wrapper together, forming a triangle.
  14. \n
  15. Press the wet edges together to seal. Now wet the outside edges of the triangle. Make small creases in the sides of the triangle.
  16. \n
  17. Place the completed potstickers on a sheet of wax paper dusted with cornstarch.
  18. \n
  19. From here you can either freeze the potstickers in layers (separated by wax paper) or you can move onto cooking them.
  20. \n
\n

To cook the lobster pot stickers:

\n
    \n
  1. Heat 2 tbsp of peanut oil in a large skillet over medium-high heat, add potstickers but don't crowd the pan.
  2. \n
  3. Fry the potstickers until they are lightly golden brown on all sides, about 5-7mins.
  4. \n
  5. Add 1/8 cup of water to the hot pan and cover immediately. Steam the potstickers for another 5 minutes, the filling should be firm to touch when done.
  6. \n
  7. Transfer to a baking sheet.
  8. \n
  9. Keep warm in a 200-degree oven until all the potstickers are ready.
  10. \n
" }, { "description": "", "itemId": 7930463, "name": "Maine BLT", "urlWithHost": "http://www.graffambroslobster.com/recipes/maine-blt", "url": "/recipes/maine-blt", "releaseDate": "2017-10-16T00:00:00", "releaseDate_raw": "2017-10-16T14:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-10-26T14:52:11.033", "lastUpdateDate_raw": "2017-10-27T04:52:11.033", "counter": 14, "weight": null, "commentCount": 0, "editUrl": "/recipes/maine-blt?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7930463&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/Bacon-Maine-Lobster-and-Tomato-Sliders.jpg", "Intro": "Bacon, Lobster and Tomato", "Servings": "2", "Ingredients": "

1 1/2 lbs Maine Lobster, shell-on\r\n

1/4 tsp Sesame

\r\n

1/4 tsp Fennel

\r\n

1/4 tsp Celery salt

\r\n

1/4 tsp Korean chili pepper

\r\n

2 tsp Mayonnaise

\r\n

1/4 tsp, plus as needed Sriracha chili sauce

\r\n

2 Bacon strips, cut into thirds

\r\n

12 thin sliced tomato

\r\n

2 handfuls frisée, torn into bite-size pieces (about 1 cup)

\r\n

6 Brioche rolls

\r\n

", "Directions": "

Grind sesame, fennel, celery salt and Korean chili pepper until fine.

\r\n

Combine mayonnaise with dry spice blend. Add sriracha. Reserve, refrigerated, at least 15 minutes.\r\n

Separate claws and tail from body of Maine lobster, reserving body for another use.

\r\n

Cook claws in a pot of boiling water for 9 minutes, and tail for 7 minutes. Remove Maine lobster from boiling water and chill in ice water.

\r\n

Remove Maine lobster meat from shells and chop into 1/2-inch cubes. Combine Maine lobster meat with spiced mayonnaise.

\r\n

Spoon 2 ounces Maine lobster salad in each mini brioche roll. Top each with a piece of bacon and 2 thin slices of tomato and skewer with bamboo skewers.\r\n Plate 3 sliders per serving, and serve with additional Sriracha if desired.

\r\n

" }, { "description": "", "itemId": 7986724, "name": "Raw Kelp Noodles with Cheezy Sauce", "urlWithHost": "http://www.graffambroslobster.com/recipes/raw-kelp-noodles-with-cheezy-sauce", "url": "/recipes/raw-kelp-noodles-with-cheezy-sauce", "releaseDate": "2017-11-25T00:00:00", "releaseDate_raw": "2017-11-25T15:00:00", "expiryDate": "9999-01-01T00:00:00", "expiryDate_raw": "9999-01-01T00:00:00", "lastUpdateDate": "2017-11-25T10:15:35.207", "lastUpdateDate_raw": "2017-11-26T01:15:35.207", "counter": 15, "weight": null, "commentCount": 0, "editUrl": "/recipes/raw-kelp-noodles-with-cheezy-sauce?A=Edit", "isCustomerModule": false, "editParams": "", "edit": "", "deleteUrl": "/CustomContentProcess.aspx?CCID=30897&OID=7986724&A=Delete", "deleteParams": "", "delete": "", "Photo": "/_photos/recipes/CheesyKelpNoodles.jpg", "Intro": "Fast, easy, healthy!", "Servings": "2", "Ingredients": "

\n

1 pkg. Gold Mine Kelp Noodles

\n

2 c. cashews

\n

3 T. chopped fresh basil

\n

1.4 c. fresh-squeezed lemon juice

\n

1 1/2 t. Celtic Sea Salt®

\n

1/8 c. olive oil

\n

3 t. Ohsawa® Organic Nama® Shoyu or 2 t. Ohsawa® Organic Gluten-Free Tamari

\n

3 T. nutritional yeast

\n

1/2 t. black pepper

\n

1/2 - 3/4 c. water

\n

1-2 cloves garlic (optional)

\n

Veggies of your choice - shredded or chopped

\n

", "Directions": "

\n

Blend everything except kelp noodles in a food processor into a thick cream, slowly adding the water. Add more water if needed. Pour over noodles,\n stir and enjoy!

\n

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