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.
lightly.
If using cooked lobster or crabmeat, remove the pan
Thaw lobster 1 to 2 days in
traight down just behind the lobster's eyes to humanely kill
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.
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.
Spread on top of the lobster tails and roll from one
lams (and optional 2 chopped lobster tails), if you have any
Parboil lobster for 7 minues in salted
he bottom of the lobster bodies and the lobster tails with about
n middle.
To Make Lobster Sauce:
Saute 1/4
Use jumbo shrimp allowing 3 per person.
Split shrimp through center leaving shell whole.
Remove vein; stuff with the remaining ingredients.
You melt butter; add lobster paste or tamale, garlic and salt, then the crackers.
Stuff shrimp.
Place in broiler pan with a little water (it keeps shrimp from sticking to shell). Bake 20 minutes at 325\u00b0.
Melt butter in a medium saucepan.
Add minced garlic; saute until soft.
Add chopped lobster or crabmeat and cook for one minute.
Add remaining ingredients (except shrimp) and stir until mixed.
Mixture should be moist enough to mold when pinched.
Stuff each shrimp.
Throw any extra crumbs around bottom of dish.
Bake at 350\u00b0 for 10 to 12 minutes or until shrimp become white.
n the preheated oven until lobster and shrimp meat is opaque
he edges of the split lobster shells apart and gently lift
In a lg. bowl, mix melted butter into cracker crumbs and garlic powder.
Split the lobsters down the center, and remove the insides of the head, stomach, and black vein on upper side of tail.
Add the crabmeat to the cracker crumb mixture. Mix well.
Stuff lobsters with cracker mixture.
Squeeze lemon over crumbs, and bake for 20 mins., at 450.
Serve with drawn butter, with lemon or cider vinegar mixed into the butter. Gives the butter and lobster a tangy delicious flavor.
rapid boil. Add the lobster and cook for 8 minutes
Boil the lobster for about 16-18 minutes.
Pick apart and cut up in good-sized pieces.
Put the mayonnaise on and mix.
I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.
Fill it and enjoy.
NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.
edium heat.
Butterfly the lobster tails by carefully cutting a