Lobster Bake Recipes

Perfect accompaniment to ruby-red baked lobster and steamed oysters.
By Sandra Oliver

Black Bean Dip

1 (15-ounce) can black beans, rinsed and drained
¼ cup olive oil
1 1/2 tablespoons ground cumin
1 tablespoon fresh lime juice
Dash of hot sauce
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Serve with raw vegetables. Makes 1 1/3 cups.

 

White Bean Dip

1 (19-ounce) can cannellini beans, rinsed and drained
¼ cup olive oil
2 large garlic cloves, pressed
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Garnish: chopped fresh parsley

 

Process first 6 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Garnish, if desired. Serve with raw vegetables. Makes 1 ¾ cups.

Marinated Potato Salad with Summer Vegetables

12 small new potatoes (about 2 pounds), unpeeled
¼ cup rice or malt vinegar
½ pound asparagus
¼ pound green beans
1 cup diced red onion
2/3 cup diced celery
2/3 cup diced cucumber
2/3 cup diced green bell pepper
1 tablespoon stone-ground mustard
¼ cup red wine vinegar
1 teaspoon salt
2 teaspoons light brown sugar
¾ teaspoon freshly ground black pepper
½ cup olive oil
¼ cup chopped fresh Italian parsley

Cook potatoes in a Dutch oven in boiling water to cover 15 to 18 minutes or until tender; drain and cool slightly. Cut into bite-size pieces. Drizzle potatoes with rice vinegar; toss gently. Snap off tough ends of asparagus, and discard; cut asparagus and green beans into 1-inch pieces. Cook asparagus and green beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and add to potato mixture. Add onion and next 3 ingredients; toss gently. Whisk together mustard and next 4 ingredients; gradually whisk in oil until blended. Drizzle over potato mixture; toss gently. Sprinkle with parsley. Makes 10 to 12 servings.

Creamy Coleslaw

1 large head cabbage, shredded (about 12 cups)
2 medium carrots, grated
2 tablespoons finely chopped shallots
1 cup mayonnaise
½ cup sour cream
¼ cup white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground celery seeds
½ teaspoon freshly ground pepper

Combine cabbage, carrot, and shallots in a large bowl. Whisk together mayonnaise and next 6 ingredients in a small bowl. Pour dressing over cabbage mixture; toss well. Cover and chill. Makes 12 servings.

Blueberry Crisp

9 cups fresh blueberries
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1/3 cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Streusel Topping

Stir together first 6 ingredients in a large mixing bowl; toss until berries are coated. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Spoon Streusel Topping over berry mixture. Bake at 375° for 40 minutes or until golden. Makes 12 servings.

Streusel Topping

1 ½ cups all-purpose flour
1 ½ cups uncooked regular oats
1 cup firmly packed light brown sugar
½ cup butter, melted

Combine flour, oats, and brown sugar; stir in butter. Makes 4 cups.