he split lobster shells apart and gently lift the tail meat to
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.
he veal chop with the lobster tail leaning off.
the veal
Thaw lobster 1 to 2 days in
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.
lightly.
If using cooked lobster or crabmeat, remove the pan
our food processor for this recipe. If you don't have
Cut lobster tail lengthwise along shell to within
he lobster tails and roll from one end of the tail to
Remove lobster tails from shell and rinse
oup warm while preparing the lobster.
Bring a medium saucepot
Defrost lobster tail in fridge for 24hrs.
Remove thin underside membrane from lobster-tails with scissors.
Push bamboo skewer length wise through tail to prevent curling.
Place colander over boiling water in large pot, or use steamer.
Place lobster tails in colander; place vegetables on top and around tails.
Combine soy sauce, broth, and water; brush over tails and vegetables.
Cover pot; steam 20 minutes or until vegetables are crisp-tender and lobster meat loses translucency and is opaque.
oil in a saucepan. Add lobster tail and cook until shell turns
own the center of the lobster tail shells on the top side
nd even chicken breasts.
Lobster Packets -- I like to use
In sauce pan saute onions in 2 tablespoons butter until tender.
Add the rice and cook a minute of two, stirring constantly.
Add wine and cook until absorbed.
Add stock in stages, stirring until rice is between al dente and tender/creamy.
Cut lobster tail into chunks and add to rice.
Cook until lobster is cooked through.
Add remaining butter, Old Bay seasoning and grated cheese.
Sprinkle with parsley.
Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted.
stir occasionally.
When melted, stir in the lobster meat or shrimp meat.
Garnish with red pepper if desired and serve with the crusty bread.
Boil lobster tail (in shell) for 5 minutes.
Remove from shell and chop into medium size pieces; set aside.
Saute onion in butter until soft in a large saucepan; stir in flour.
Cook, stirring constantly, until bubbly.
Stir in chicken broth; continue cooking and stirring until mixture thickens and boils 1 minute.
Stir in diced lobster and sherry.
Cover and simmer 20 minutes.
Blend in cream, tomato paste, salt and pepper.
Heat slowly just until hot.
Place lobster in buttered baking dish.
Mix ingredients, using enough butter to moisten well.
Season with a few drops of either garlic or onion juice.
Salt and pepper to taste.
Bake at 350\u00b0 for 20 minutes.
Serve with lemon wedges.
Preheat oven to 400\u00b0.
Cook lobsters in boiling salted water for 10 minutes.
Remove and let cool.
Saute peeled shrimp in butter.
Add cooked meat from 1 pound lobster, crab and scallops and heat through.