Recipe: Lobster de Jonghe

Recipe: Lobster de Jonghe

Sebarkan ke teman & keluarga anda

Individual servings of lobster baked with a bread crumb topping. Similar to a dish that used to be served at Red Lobster.

Lobster De Jonghe Ingredients

  • 24 ounces cooked and cubed lobster meat

  • cup bread crumbs

  • 2 tablespoons thinly sliced green onion

  • 1 tablespoon lemon juice

  • cup butter, melted

  • cup grated Parmesan cheese

  • cup butter, melted

How to Make Lobster De Jonghe

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a small bowl, mix together bread crumbs, cheese, green onions, 1/4 cup melted margarine, and lemon juice. Set aside.

  3. Place lobster meat into 6 ramekins. Pour 1/2 cup melted butter or margarine over lobster, and top with bread crumb mixture.

  4. Bake for 25 minutes, or until topping is browned.

Lobster De Jonghe Nutritions

  • Calories: 378.8 calories

  • Carbohydrate: 8.6 g

  • Cholesterol: 147.5 mg

  • Fat: 26.1 g

  • Fiber: 0.5 g

  • Protein: 27 g

  • SaturatedFat: 16 g

  • ServingSize:

  • Sodium: 757.2 mg

  • Sugar: 0.7 g

  • TransFat:

  • UnsaturatedFat:

Lobster De Jonghe Reviews

  • This was pretty good–I loved the topping Next time I make it I think Ill cut down on the amount of melted butter thats poured over the lobster. Im also going to try adding a little bit of garlic powder to the melted butter.

  • Oh my gosh This was DELICIOUS in every sense of the word. My hubby thought we were dining out at the Red Lobster…only this was better This one is a keeper for sure. Next time I make this, however, I will cut down on the amount of melted butter, and add some garlic to it. Thank you so much for this one

  • I served this at a recent ladies luncheon in very small ramekins as a side dish with a wonderful steak salad submitted by Linda on this website. I felt the dish might be too rich for large servings. My ramekins held about 1/4 cup, which was just perfect for the ladies. I reduced the amt of melted butter poured over the lobster by half after reading other reviews. Even the gals that hate to cook took this recipe home with them.My group gave you 14 thumbs up, Gina. Way to go

  • All I can say if fantastic Thanks for sharing this recipe. We had it with white wine,french bread and sherbert for dessert.

  • Absolutely delicious This is so very easy to make and can be served with so many different things

  • Excellent. Followed recipe exactly, except I did reduce the amount of butter, I put over the lobster. Everyone raved.

  • Wonderful recipe I cut the recipe in hlaf & then divided teh lobster among two large ramekins. I topped the lobtser w/ chopped garlic (did give it a quick saute in EVOO) & Old Bay. I was out of bread crumbs so I whirled up stuffing mix in my food processor. Loved teh extra flavor the seasonings in it added I strted off our Valentines dinner w/ Chambord Spritzers, Deep Fried Camembert w/ Raspberry sauce (from allrecipes) served w/ apple slices. Then for dinner, we had Raspberry Cocktail Sauce w/ Chilled Shrimp (again from allrecipe), this excellent lobster dish & white wine steamed asparagus w/ Chocolate Cherry Heart Cakes for dessert. It was a fabulous dinner…very fitting for the holiday. Thansk for your contribution Gina Owens-Stanley

  • Gilding the lily, personally. I thought the lobster flavor was smothered by the ingredients. A bit too rich and oily for my taste. But, matter of personal taste, there was nothing objectionable to the mingling of flavors. I would adjust proportions though. Butter amount could probably be reduced significantly without affecting the dish. Maybe it could be spooned onto portobella mushrooms for a fancy appetizer presentation?

  • Restaurant quality recipe excellent

  • Elegant and easy casserole and very, very good Received many compliments.

  • This recipe was fantastic Very quick and easy to make. We used the frozen canned lobster and it was great, however we cut about 1/4 cup of butter out and it was still a little much, might add a little more lemon next time.

  • Just awful. So full of fat and calories my clients refused it. Lobster is rich on its own so the additional calories and fat is unnecessary and plain gross. To ad hundreds of excessive calories in the form of butter didnt improve the dryness either. This recipe is not for the health conscious person but one who has no concern for health or appearance. I swear my thighs turned into tree trunks just tasting the sampler. Dry meat floating in fat makes an unattractive dish that even a glutton couldnt stomach. Dont waste the lobster on this recipe.

  • Fantastic recipe Extremely easy to make with restaurant quality taste. My family loved it and couldnt wait to get the recipe

  • A delicious and easy alternative to boiled lobster

  • Great recipe Made four servings of this and it was enough for a main course for two. Reduced the butter by about half as others recommended and added two cloves of garlic.

  • I loved this recipe I cut the butter in half as suggested and served it with a side of wheat pasta tossed in garlic flavored olive oil, crushed red peppers and ground garlic. The heaviness of the pasta countered the richness of the lobster. Excellent recipe, thanks

  • This was good. My boyfriend loved it. I thought 1 tbsp of lemon juice was a bit strong, but nonetheless was very tastey.

  • Good but we like the "Lobster Casserole" recipe from this site better.

  • Made this tonight. Went over well with the wife. I cut the butter in half like people suggested but if I make again I would cut by 1/4th rather than 1/2.I will make again for sure.

  • I doubt this was ever served at Red Lobster but it is, as an appetizer at our dinner parties here in Maine. I found this recipe years ago in a Gourmet Cooking magazine. The only difference being the addition of a pinch of dried red pepper flakes over each ramekin before baking.

  • Quick & easy, we loved it.

  • This was so good I could hide and eat it all by myself. (Maybe a little less butter for the weight worriers)

  • Came out very dry and too bland for our taste. Wont make again.

  • This tastes like a delicious restaurant dish. I used unsalted butter so it wouldnt be too salty and it was perfect. I baked it in a 13X9 pan because I didnt have individual ramekins.

  • Divine I made this exactly as written, except divided it down to two servings. I would consider cutting the butter at the end down by half, but it was still very good.

  • Yum… This was great I used imitation lobster meat that I put in a food processor for a second or two to dice up but it was FANTASTIC either way We will definately make this again, it was definatly something different for dinner. But for those of you thinking about cutting back on the butter, really dont I used a reduced fat Country Crock to help curb the calories, but the butter really makes the dish

  • This recipe is outstanding Served this as a first course at a 50th Wedding Anniversary dinner. Rave reviews from all. Thanks so much for sharing.

  • This was so easy and quick Unfortunately, I couldnt find the lobster where I shopped that day, so I used crab chunks…but still tasted great Will definately use as a quick side for many meals.

  • Wonderful I have made it 3 times in the last 2 weeks. The second & third time I did not put the butter over the lobster. It wasnt so rich, which I prefer. I also tried it with shrimp to save on cost. Will make over & over

  • Surely you meant butter and not margarine in your directions.NEVER substitute anything but butter in lobster recipes(and in my book, any recipes) unless you are on a strict diet from your M.D.

  • My daughter had crab legs at Red Lobster and brought home some leftovers. She aske me if I could do something with them. Found this recipe and subbed crab for lobster. She carried it to work and loved it. Her coworkers were jealous jut smelling it. Thanks for sharing

  • Excellent flavor

  • We cut the recipe to 2 servings and made in small soup mugs as we did not have ramekins of any size. It was a side dish to our traditionally non-traditional Thanksgiving meal this year. I can only rate this 4 stars because we did not use real lobster but imitation instead (due to no availability of lump meat locally) and the fact that we cut the butter in half. I think it would have put us over the edge with delight had it been real because even imitation meat in this one was AWESOME As many reviews suggested the butter would have been overwhelming to us had we not cut it in half. Well worth a try

  • Oh Boy This was SO good I rarely get a chance to eat lobster because its so expensive here (in Oregon). I searched a number of recipe sites today trying to find a way to fix these two little lobster tails (6oz. each) so that we could really, really enjoy them. I picked the right recipe, thats for sure I think that the next time I make this recipe though, I will have extra lemon to add if we want it. I also added garlic powder to the crumb topping as other reviewers suggested. Other than that, I followed the recipe other than changing it to two servings. I want to move to Maine so I can eat this a whole lot more than I can here Thank you for posting this wonderful recipe

  • This was soooo easy and tastes fantastic i used imitation crab chunks b/c it was all i had on hand and it was perfect great for dinner parties

Source: Lobster de Jonghe


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