he bottom side of each lobster tail. Run a knife inside
Preheat oven to 400\u00b0.
With sharp knife, split each lobster tail down center, but not all the way through.
Arrange lobster tails in baking dish.
Add green onion dip mix to sour cream and spoon onto your baked potatoes.
Easy and good.
Preheat the oven to 325 degrees F (165 degrees C).
Line a baking pan with aluminum foil.
Combine cooked lobster meat, bread crumbs, butter, Worcestershire sauce, and salt in a bowl.
Fill the empty lobster tails with stuffing and brush with olive oil.
Place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover. Bake until stuffing is completely cooked, about 50 minutes.
ater to boil then add lobster cook for 8-12mins depending
nd even chicken breasts.
Lobster Packets -- I like to use
luminium turkey roasting pan - for easy cleanup and transport). (Also, if
lightly.
If using cooked lobster or crabmeat, remove the pan
Thaw lobster 1 to 2 days in
steamer basket. If your lobster tails are frozen thaw them
lams (and optional 2 chopped lobster tails), if you have any
traight down just behind the lobster's eyes to humanely kill
Lightly mix lobster pieces, green pepper, cheese, eggs, light cream and salt in medium bowl.
Pour filling into 9-inch baked pie crust.
Sprinkle with paprika.
Cook on cook level 4 for 25 to 30 minutes or until knife inserted in center comes out clean.
Turn 1/4 turn halfway through cooking time.
Yield:
6 servings.
Preheat oven to 375\u00b0.
Cut baked potatoes in half lengthwise and carefully scoop out insides, reserving skins.
In a bowl, mash potatoes, add butter, sour cream, onion and pepper.
Beat until smooth.
Fold in lobster meat and mushrooms and place mixture in the 12 potato skins.
Sprinkle with grated cheese and place on a baking sheet.
Bake 15 - 20 minutes.
Serves 6.
Steam Lobster in old bay water 5 to 7 minutes. Remove, cool. Remove meat from shells. Slice and set aside.
Saute lobster Shells, shallots and garlic in olive oil and butter.
Deglaze with white wine. Remove shells.
Add spinach and water chestnuts.
Pour in Queso and Salsa.
Add lemon juice, salt and pepper to taste.
Fold in crab.
Simmer for 5 minutes.
Garnish with lobster meat. Serve warm.
Serve with corn chips and baked pita bread triangles.
If using thawed frozen lobster tails, cook in pot of
alt to boil. Add the lobster tails and allow to boil
eat from the cooked lobster shells. Keep lobster shells and cut them
Preheat oven to 450 degrees.
Split live lobster with a sharp pointed knofe from head to tail.
Open flat and remove intestinal vein, stomach, and tomalley.
If desired, save tomalley to add to stuffing.
Crack claws, remove meat, and cut into pieces.
Moisten Ritz crumbs with butter and egg.
Add Parmesan cheese, tomalley if desired, and crabmeat.
Spread stuffing mixture into lobster cavity and tail.
Place on baking sheet and place in oven for 20 minutes.
Preheat oven to 325\u00b0F.
Blend cream, milk, clam juice and eggs together with whisk.
Add lobster to bottom of pastry shell.
Scatter the peppers, onions and grated cheese over the lobster meat.
Add the custard mixture to the pastry shell.
Season lightly with the salt, pepper and nutmeg.
Bake at 325\u00b0F for 45 minutes.