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Home > Seafood Recipes > Recipes: Lobster  > Recipe: Lobster and Celery Parcel

Recipe: Lobster and Celery Parcel

This easy to make meal-in-one combines tender lobster meat and celeriac smothered in caraway butter Serves 4

INGREDIENTS:

1 large foil roasting bag

2 lbs. fresh lobster meat (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals), cut into 2 inch chunks

2 cups celeriac, peeled, cored and diced

1 cup salted butter, softened

1 tbsp. fresh parsley, chopped

1 tsp. caraway seeds

1 shallot, finely chopped

2 tsp. coarsely ground black pepper

cilantro sprigs to garnish

METHOD:

Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet. Using a food processor, blend butter, parsley, caraway seeds, shallot and black pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs. Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside. Wash lobster meat with water. Place shellfish inside the roasting bag and top with the celeriac and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors. Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad.


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Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved. These images may not be copied without written permission. All other photos Copyright 2004

Recipe: Lobster and Celery Parcel



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