Chesapeake Bay Lobster with Coconut Milk

 

Chesapeake Bay Lobster with Coconut Milk

Ingredients:

2 pounds lobster meat, cut into bite-sizes pieces

4 tablespoons dry white wine

1 tablespoon butter

1/2 tablespoon flour

1/2 tablespoon ketchup

1 small onion, finely chopped

1/2 cup whipping cream

1 cup coconut milk

Salt and pepper

2 tomatoes, blanched and pressed through a colander

Directions:


In a bowl, put the lobster meat and the wine. Season with salt and pepper. Set aside.In a saucepan, melt the butter and saute the onion.

Add the lobster meat and saute for 2-3 minutes. Add the flour, stirring frequently until light brown.

Add tomatoes,ketchup,and coconut milk. cover the sauce pan and cook until the lobster meat is cooked through (if necessary pour in some water).

Stir in whipping cream and remove from the stove. Serve with rice.

Cream of Crab Soup

Cream of Crab Soup

Ingredients:

1 quart half and half

1 pint milk

2 pints heavy whipping cream

1 pound Maryland jumbo lump crab meat

1 tablespoon fresh parsley

3 teaspoons Old Bay seasoning

1/4 cup butter

1/2 teaspoon salt

1/8 teaspoon pepper

cornstarch

Directions:


Bring the milk, half and half, and heavy whipping cream to a boil.

Add the crab meat, fresh parsley, Old Bay seasoning, butter, salt, and pepper. If you like spice, you may choose to taste the soup at this point to see if you need to add more Old Bay seasoning.

When the Cream of Crab Soup starts to boil, make a paste of cornstarch and water and gradually add the cornstarch mixture to the soup until it is your desired level of thickness.

Serve in a bowl, or even better, a bread bowl and sprinkle a pinch of old bay on top of the soup and add a sprig of fresh parsley to garnish.