Anybody have a good way to prepare lobster or have a good recipe for a
dipping sauce that would be good w/ lobster that will not add much
fat?

I know I can google, etc., but I want to find something tried and
true. I'm trying to find recipes for my sister-in-law. She is going
on vacation to the Bahamas soon, and will be staying on an island
where it is lobster season. They will be catching lobsters and
preparing them in their condo (no stores or restaurants on this
island). Meanwhile, my SIL has just been diagnosed with heart
disease, and has to follow a low fat, low cholesterol, low sodium
diet.

Assuming she is allowed to eat some lobster (I've read that recent
research has shown that it has less cholesterol than previously
thought), I wanted to find some dipping sauce recipes or other prep
tips so that she won't feel deprived while the other vacationers dunk
their lobster into melted butter.

Any ideas? I would like to test a few ideas before giving them to my
SIL, and given the price of lobster, that's why I'm looking for
tried-and-true instead of whatever I can google up. Epicurious is
usually pretty reliable, so I'll try that too, but rfc is also a good
bet.

Thanks! Chris

Chris wrote:

> Anybody have a good way to prepare lobster or have a good recipe for a
> dipping sauce that would be good w/ lobster that will not add much
> fat?

Why not bring along a package of Butter Buds?
http://www.butterbuds.com/

Chris wrote:

> Anybody have a good way to prepare lobster or have a good recipe for a
> dipping sauce that would be good w/ lobster that will not add much
> fat?

Why not bring along a package of Butter Buds?
http://www.butterbuds.com/

On Fri, 05 Nov 2004 11:18:47 -0800, Denise Lane
> wrote:

>Chris wrote:
>
>> Anybody have a good way to prepare lobster or have a good recipe for a
>> dipping sauce that would be good w/ lobster that will not add much
>> fat?

I feel that a lobster is a special meal...not something you do every
other night. A special meal is a little decadant...and a two
tablesspoons of clarified butter is part of the meal.

But you might enjoy this recipe....not the shrimp part...but I feel
the sweetness of shrimp can compare to lobster. Check out the "sauce"


@@@@@ Now You're Cooking! Export Format

Coconut Shrimp


1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut


sauce

1/2 cup orange marmalade
1/4 cup dijon mustard
1/4 cup honey
3 drops tabasco sauce

1. Peel and devein the shrimp; dry on paper towels.
2. Mix the flour, cornstarch, salt and pepper in a medium bowl.
3. Add oil and the ice water to the dry ingredients; stir to blend.
4. Heat the oil to 350 degrees in an electric skillet.
5. Dip the shrimp in the batter, then roll each shrimp in the
coconut.
6. Fry shrimp for about 4 minutes, or until lightly browned.
7. Do not overcook!
8. Place the shrimp in a shallow baking dish and bake at 300 degrees
for
5-7 minutes to complete cooking.
9. Combine the marmalade, Dijon mustard, honey and Tabasco to make
the
sauce and serve with the shrimp.


** Exported from Now You're Cooking! v5.66 **

On Fri, 05 Nov 2004 11:18:47 -0800, Denise Lane
> wrote:

>Chris wrote:
>
>> Anybody have a good way to prepare lobster or have a good recipe for a
>> dipping sauce that would be good w/ lobster that will not add much
>> fat?

I feel that a lobster is a special meal...not something you do every
other night. A special meal is a little decadant...and a two
tablesspoons of clarified butter is part of the meal.

But you might enjoy this recipe....not the shrimp part...but I feel
the sweetness of shrimp can compare to lobster. Check out the "sauce"


@@@@@ Now You're Cooking! Export Format

Coconut Shrimp


1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut


sauce

1/2 cup orange marmalade
1/4 cup dijon mustard
1/4 cup honey
3 drops tabasco sauce

1. Peel and devein the shrimp; dry on paper towels.
2. Mix the flour, cornstarch, salt and pepper in a medium bowl.
3. Add oil and the ice water to the dry ingredients; stir to blend.
4. Heat the oil to 350 degrees in an electric skillet.
5. Dip the shrimp in the batter, then roll each shrimp in the
coconut.
6. Fry shrimp for about 4 minutes, or until lightly browned.
7. Do not overcook!
8. Place the shrimp in a shallow baking dish and bake at 300 degrees
for
5-7 minutes to complete cooking.
9. Combine the marmalade, Dijon mustard, honey and Tabasco to make
the
sauce and serve with the shrimp.


** Exported from Now You're Cooking! v5.66 **

Chris wrote:

> Assuming she is allowed to eat some lobster (I've read that recent
> research has shown that it has less cholesterol than previously
> thought), I wanted to find some dipping sauce recipes or other prep
> tips so that she won't feel deprived while the other vacationers dunk
> their lobster into melted butter.

These are from _Chopstix_ (the second one is a favorite of mine):

CHOPSTIX PLUM LEMON DIP
1 tablespoon white sesame seeds
2 tablespoons lemon juice
5 tablespoons plum sauce
1/4 teaspoon finely minced garlic
1/4 teaspoon Chinese chili sauce
1/2 teaspoon grated or finely minced lemon peel
1/8 teaspoon cinnamon

ADVANCE PREPARATION Toast the sesame seeds in a small skillet until golden,
about 4 minutes. Combine with the remaining ingredients; then refrigerate.
Use within 3 weeks. Makes 1/2 cup.


APRICOT GUAVA DIP
12 dried apricots
12 ounces apricot nectar
1/2 cup guava nectar
1/2 cup sugar
1/4 cup plum sauce
2/3 cup distilled white vinegar
1 teaspoon Chinese chili sauce
1 tablespoon minced fresh ginger

ADVANCE PREPARATION Place all the ingredients in a non-corrosive saucepan.
Bring to a low boil, reduce the heat to low, cover, and simmer for 25
minutes. Transfer to a food processor and blend thoroughly, about 30
seconds. (BOB'S NOTE: A blender works better than a food processor.) Cool
and refrigerate. Use within 3 weeks. Makes 3 cups.


CHAMPAGNE MUSTARD SAUCE
1/4 cup dry mustard
1/4 cup Champagne or beer
1/4 cup honey
2 tablespoons Dijon-style mustard
2 tablespoons rice vinegar
1/4 teaspoon salt

ADVANCE PREPARATION Combine all the ingredients in a small saucepan. Beat
with a whisk until completely smooth, then bring to a low boil over medium
heat. Reduce the heat to low and cook for 2 minutes, stirring continuously.
(Cook a little longer if you want it thicker.) Transfer to a storage
container and refrigerate. Use within 2 weeks. Good warm or cold. Makes 1
cup.


THAI DIPPING SAUCE
2 1/2 tablespoons water
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons honey
1/2 teaspoon Chinese chili sauce
1 clove garlic, finely minced
1 tablespoon shredded fresh basil or mint
2 teaspoons shredded fresh ginger

ADVANCE PREPARATION Combine all the ingredients. Store in the refrigerator
and use within 1 week. Serve at room temperature. Makes 1/2 cup.


If that's not lively enough, try this one:

HOME-STYLE INNER BEAUTY HOT SAUCE (from _Big Flavors Of The Hot Sun_)
12-15 Habañero chiles (see notes)
1/4 cup white vinegar
1 ripe mango, peeled and pitted
1 tablespoon curry powder
1 tablespoon cumin
1 tablespoon chili powder
1 cup cheap yellow mustard
salt and pepper to taste
1/4 cup firmly packed brown sugar

Combine all ingredients in a food processor and store in a covered
container. Keeps indefinitely in the refrigerator.

Notes:
Habañero peppers are the hottest peppers known to man, about 500 times
hotter than jalapeños, with a unique flowery taste. They are essential to
this recipe, and they can be hard to find. If you can't find them, you can
use some other pepper, but it won't be the same.
Be careful not to rub your eyes, nose, or mouth while working with
habañeros. They're that hot.
You can substitute almost any fruit for the mango. The most likely
substitutes are papayas, peaches, pineapples, or cantaloupes. You should
have about 3/4 cup of fruit.

Bob

Chris wrote:

> Assuming she is allowed to eat some lobster (I've read that recent
> research has shown that it has less cholesterol than previously
> thought), I wanted to find some dipping sauce recipes or other prep
> tips so that she won't feel deprived while the other vacationers dunk
> their lobster into melted butter.

These are from _Chopstix_ (the second one is a favorite of mine):

CHOPSTIX PLUM LEMON DIP
1 tablespoon white sesame seeds
2 tablespoons lemon juice
5 tablespoons plum sauce
1/4 teaspoon finely minced garlic
1/4 teaspoon Chinese chili sauce
1/2 teaspoon grated or finely minced lemon peel
1/8 teaspoon cinnamon

ADVANCE PREPARATION Toast the sesame seeds in a small skillet until golden,
about 4 minutes. Combine with the remaining ingredients; then refrigerate.
Use within 3 weeks. Makes 1/2 cup.


APRICOT GUAVA DIP
12 dried apricots
12 ounces apricot nectar
1/2 cup guava nectar
1/2 cup sugar
1/4 cup plum sauce
2/3 cup distilled white vinegar
1 teaspoon Chinese chili sauce
1 tablespoon minced fresh ginger

ADVANCE PREPARATION Place all the ingredients in a non-corrosive saucepan.
Bring to a low boil, reduce the heat to low, cover, and simmer for 25
minutes. Transfer to a food processor and blend thoroughly, about 30
seconds. (BOB'S NOTE: A blender works better than a food processor.) Cool
and refrigerate. Use within 3 weeks. Makes 3 cups.


CHAMPAGNE MUSTARD SAUCE
1/4 cup dry mustard
1/4 cup Champagne or beer
1/4 cup honey
2 tablespoons Dijon-style mustard
2 tablespoons rice vinegar
1/4 teaspoon salt

ADVANCE PREPARATION Combine all the ingredients in a small saucepan. Beat
with a whisk until completely smooth, then bring to a low boil over medium
heat. Reduce the heat to low and cook for 2 minutes, stirring continuously.
(Cook a little longer if you want it thicker.) Transfer to a storage
container and refrigerate. Use within 2 weeks. Good warm or cold. Makes 1
cup.


THAI DIPPING SAUCE
2 1/2 tablespoons water
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons honey
1/2 teaspoon Chinese chili sauce
1 clove garlic, finely minced
1 tablespoon shredded fresh basil or mint
2 teaspoons shredded fresh ginger

ADVANCE PREPARATION Combine all the ingredients. Store in the refrigerator
and use within 1 week. Serve at room temperature. Makes 1/2 cup.


If that's not lively enough, try this one:

HOME-STYLE INNER BEAUTY HOT SAUCE (from _Big Flavors Of The Hot Sun_)
12-15 Habañero chiles (see notes)
1/4 cup white vinegar
1 ripe mango, peeled and pitted
1 tablespoon curry powder
1 tablespoon cumin
1 tablespoon chili powder
1 cup cheap yellow mustard
salt and pepper to taste
1/4 cup firmly packed brown sugar

Combine all ingredients in a food processor and store in a covered
container. Keeps indefinitely in the refrigerator.

Notes:
Habañero peppers are the hottest peppers known to man, about 500 times
hotter than jalapeños, with a unique flowery taste. They are essential to
this recipe, and they can be hard to find. If you can't find them, you can
use some other pepper, but it won't be the same.
Be careful not to rub your eyes, nose, or mouth while working with
habañeros. They're that hot.
You can substitute almost any fruit for the mango. The most likely
substitutes are papayas, peaches, pineapples, or cantaloupes. You should
have about 3/4 cup of fruit.

Bob

Ida Slapter > wrote in message >. ..
>
> I feel that a lobster is a special meal...not something you do every
> other night. A special meal is a little decadant...and a two
> tablesspoons of clarified butter is part of the meal.

I know it is for most folks, but if I had just been hospitalized for
chest pains, butter would not hold much appeal for me.

>
> But you might enjoy this recipe....not the shrimp part...but I feel
> the sweetness of shrimp can compare to lobster. Check out the "sauce"
>

That sauce looks pretty good, and pretty easy. Thanks! I will try
the coconut shrimp myself sometime -- looks pretty good!


Thx again!
Chris

Ida Slapter > wrote in message >. ..
>
> I feel that a lobster is a special meal...not something you do every
> other night. A special meal is a little decadant...and a two
> tablesspoons of clarified butter is part of the meal.

I know it is for most folks, but if I had just been hospitalized for
chest pains, butter would not hold much appeal for me.

>
> But you might enjoy this recipe....not the shrimp part...but I feel
> the sweetness of shrimp can compare to lobster. Check out the "sauce"
>

That sauce looks pretty good, and pretty easy. Thanks! I will try
the coconut shrimp myself sometime -- looks pretty good!


Thx again!
Chris

Ida Slapter > wrote in message >. ..
>
> I feel that a lobster is a special meal...not something you do every
> other night. A special meal is a little decadant...and a two
> tablesspoons of clarified butter is part of the meal.

I know it is for most folks, but if I had just been hospitalized for
chest pains, butter would not hold much appeal for me.

>
> But you might enjoy this recipe....not the shrimp part...but I feel
> the sweetness of shrimp can compare to lobster. Check out the "sauce"
>

That sauce looks pretty good, and pretty easy. Thanks! I will try
the coconut shrimp myself sometime -- looks pretty good!


Thx again!
Chris

Wow, Bob, these look great. Thanks a bunch. Can't wait to try some of these!

Chris

Wow, Bob, these look great. Thanks a bunch. Can't wait to try some of these!

Chris