Lobster

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Biography

Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. They have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.[2] Commercially important species include two species of Homarus from the northern Atlantic Ocean, and scampi – the northern-hemisphere genus Nephrops and the southern-hemisphere genus Metanephrops. Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the family Nephropidae. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or to squat lobsters. The closest living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.


Notable Accomplishments

  • Lobster Pot Pie With Biscuit Topping
  • This delicious lobster pie is a great way to use lobster to make a special family meal. Serve this tasty lobster pie with a tossed salad for a fabulous dinner.

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutesYield: Serves 4 Ingredients: •1 pound lobster meat, cut into chunks •2 tablespoons butter •1/3 cup finely chopped onion •3 tablespoons all-purpose flour •2/3 cup clam juice or chicken broth •2/3 cup light cream or whole milk •2 tablespoons dry sherry •2 teaspoons chopped fresh chives or parsley •salt and pepper, to taste •***Buttery Chive Biscuits*** •2 cups all-purpose flour, about 10 ounces •1 tablespoon baking powder •1/2 teaspoon salt •6 tablespoons melted butter, divided •3/4 cup milk •2 tablespoons fresh chopped chives Preparation: Lightly butter four 2-cup baking dishes or one 2-quart baking dish or spray with nonstick cooking spray. Divide lobster meat evenly among the baking dishes or arrange in the bottom of the larger baking dish. In a saucepan over medium heat, melt the 2 tablespoons of butter. Add the onion and saute until softened, about 4 minutes. Add the 2 tablespoons of flour and stir until well blended and bubbly. Stir in the clam juice or broth and the 2/3 cup of light cream or milk. Stir in the dry sherry. Cook, stirring, until thickened. Stir in 2 teaspoons of chives or parsley and add salt and pepper, to taste. Spoon over the lobster in the baking dish(es).

Heat the oven to 375°. In a bowl, combine the 2 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Blend well and stir in the 2 tablespoons of chopped chives.

Add the milk and 5 tablespoons of melted butter to the flour mixture. Stir with a fork just until blended and a soft dough has formed. On a lightly floured surface, pat the soft dough out into a circle about 1/2 inch thick. Cut out with biscuit cutters (large or small, your preference) and arrange over the lobster mixture. Drizzle the biscuits with the remaining tablespoon of melted butter.

Bake for 20 to 24 minutes, until the lobster mixture is bubbly and biscuits are lightly browned.

Serves 4.