o boiling.
Add frozen lobster tails; heat to boiling.
Preheat the broiler.
Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Drop lobster tails into boiling salted water and cook for 10 minutes.
Remove from water and cool.
Combine the remaining ingredients in a small saucepan and keep warm.
Trim the shell and loosen the lobster meat from shell.
Place in a shallow pan and baste with the butter mixture.
Broil until brown, basting frequently.
Serve immediately.
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.
Cut lobster tails down through middle of hard shell with sharp knife.
Grasp tail in both hands and open flat.
Spread with softened butter or margarine.
Place 4-inches below the source of heat in preheated broiler.
Broil 8 to 10 minutes, depending upon heat.
Preheat the oven's broiler.
Thaw the lobster tails partially and use kitchen scissors to cut the shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards.
Broil the tails about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.
Place lobster tails in large saucepan.
Add remaining ingredients.
Bring to boiling point.
Cover and cook 20 minutes. Remove tails from water.
Split in half with sharp knife.
Serve with melted butter.
Cut lobster meat into 1/2 inch pieces. Place diced cucumber in strainer and set over a bowl to drain excess liquid. Combine lobster meat, cucumber, mayonnaise, and green onions in dry large bowl. Season to taste with salt and pepper. Cover and chill at least 30 minutes before serving.
Divide lobster among rolls. Serve immediately with potato chips.
traight down just behind the lobster's eyes to humanely kill
hold of a few lobster bodies, swing past a good
Warm oil in a small nonstick skillet over medium heat; add ginger, saute 1 minute and transfer to a large mixing bowl.
Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper.
(Note: You can purchase already cooked lobster meat and skip steaming or broiling it.) Set a lettuce leaf on each of 4 plates.
Arrange salad on top and garnish with red onion.
Yields about 1 cup lobster salad per serving.
elt the butter, add the lobster and season with salt. Cook
ater to boil then add lobster cook for 8-12mins depending
edium high heat.
Add lobster meat and crab meat and
Cut the lobster tails down the center through
In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid.
Add heavy cream and reduce until thick.
Add lobster meat, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.
Bring a pot of salted water to a boil and cook fettuccine.
Drain and toss with the lobster sauce you just made.
Garnish with chopped parsley.
ixture.
Add the shrimp& lobster.
This should cook fairly
Place lobster, mayonnaise, olive oil, shallot, chives, lemon juice, parsley, salt, and pepper in a bowl; mix with a spatula until combined. Cover and place in the refrigerator.
Melt butter in a large skillet. Add garlic; cook and stir until fragrant, about 1 minute. Add hot dog buns; fry until golden brown, about 5 minutes.
Fill each roll with an equal amount of lobster mixture and 1/4 cup shredded lettuce.
Lobster -- Take each tail, flesh side
Add salt and pepper. Fold lobster and dill into mixture and