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Lobster sous-vide temperature experiment

Welcome to Stefan’s Gourmet Blog!  You can find an overview of my sous-vide recipes as well as times and temperatures by clicking on “Sous-Vide” above.  If you like what you see here, you can sign up...

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Lobster Carpaccio with Gorgonzola Sauce

A few months ago we had a wonderful dinner at Combal.Zero** near Turin (Italy). My favorite dish of the evening was lobster carpaccio with gorgonzola sauce. It was such a surprising combination that I...

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Lobster Sous-Vide with Couscous

Last weekend Conor of ConorBofin.com and ‘the Wife’ visited for a great weekend of Food Blogging Without Boundaries. As you will notice, the pictures in this post and the next three are vastly superior...

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Lobster Risotto Like No Other

All the recipes I could find for lobster risotto did not use the lobster shells to make lobster stock to use for the risotto. They were simply a plain risotto with a lobster served on top. And so I...

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Auldo’s Lobster Bisque

I’ve never yet tried my hand at lobster bisque, and so when Auldo claimed his lobster bisque was top notch I asked him to give me a demo. The result was outstanding, and he volunteered to do a guest...

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Lobster Ravioli (Ravioli all’Astice)

You could probably consider ravioli to be my signature dish. I love serving those delicate parcels that burst with flavor.  When Auldo and Teun came over for lobster bisque, I used one of the leftover...

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Lobster Bisque Risotto

I’ve posted a recipe for lobster risotto before, a very elegant dish with a mild lobster flavor in the risotto itself. That version requires 1 lobster (of about 650 grams or 1.5 lbs) for every two...

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Lobster Ravioli with Bisque Sauce (Ravioli all’Astice)

Four years ago I thought I had perfected lobster ravioli, but meanwhile I have developed an alternate version that is at least as good (and is an even better pairing with high quality oaked...

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Lobster Ravioli (Ravioli all’Astice)

There are already two other recipes for lobster ravioli on this blog (here and here), but I like them so much that I couldn’t resist posting yet another variation. This is now my favorite version, as...

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Lobster with Romanesco and Green Curry

With all the restaurants closed it is nice to make restaurant-style food at home, using ingredients that we usually eat at restaurants like lobster. The idea to combine lobster with cauliflower came...

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Lobster Thermidor

Lobster Thermidor is a classic French dish that I had not prepared before. Now I regret that, because it is really delicious and I will definitely make it again. As I am somewhat of an ‘adopted...

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Lobster Stock Sous Vide

The advantage of preparing a stock sous vide is that you are extracting the flavors in a sealed bag, so the aromas can’t go anywhere but into the stock. If you make a stock on the stove, all the aromas …

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Portuguese Lobster Rice (Arroz de Lagosta)

Arroz de marisco is a Portuguese seafood dish of rice with seafood that is like a soupy version of risotto. Click here for the regular recipe. For a more luxurious version, you can also make it with...

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Lobster Fettuccine (Fettuccine all’Astice)

One of my favorite foods to cook on a charcoal grill is a lobster tail. Although it is not much of a recipe, I should photograph it so I can blog about it. If you start with whole live lobsters, …

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