If using thawed frozen lobster tails, cook in pot of
Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
Chop larger pieces of lobster into small pieces.
Add lobster, milk and cream to the potatoes and onions.
When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
Serve immediately.
In a large saucepan over medium heat saute onions in butter until soft and transparent, do not over cook.
Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
Add to potato mixture and stir gently.
Heat through but do not boil.
* An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.
In a medium soup pot, cook the bacon until crisp, Remove with a slotted spoon to drain on paper towels.
To the bacon fat, add the onion and celery and cook until tender, about 4 minutes.
Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer until the potatoes are fork tender, about 20 minutes.
Add the lobster, bacon, chervil, and season with salt and pepper to taste.
Combine the broth, potatoes, leeks and mushrooms.
Cook over medium heat until potatoes are tender.
Add lobster meat, wine (optional), and whipping cream.
Reduce heat to low.
In small bowl, combine flour with the milk and beat until smooth.
Add to the chowder along with the Old Bay seasoning.
Simmer until flavors have blended.
Makes 4 to 6 servings.
Saute lobster meat in butter for 7 to 8 minutes.
In saucepan, combine potatoes, onion and water.
Boil until tender.
Add heated milk and lobster meat.
Season with salt and pepper.
Serve hot. Serves 2.
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.
ver medium heat.
Add lobster; cook, stirring for 4 minutes
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
Preheat oven to 350 degrees.
Combine Ritz crackers butter and tomalley in medium sized bowl.
Spray each casserole dish with Pam.
Divide the lobster meat into 4 individual casserole dishes.
Pour cheese sauce over lobster.
Put the Ritz topping on the casseroles.
Bake uncovered for 20 - 25 minutes or until cheese sauce is bubbly.
Put the casseroles under a low broiler for a few minutes to brown the topping being careful not to burn the topping.
X strength BTBLB. Boil cracked lobster shell and any legs or
he cream.
Allow the chowder to warm through. Keep on
hold of a few lobster bodies, swing past a good
Mix together first 10 ingredients.
Fold in lobster meat and season to taste.
Add enough cracker crumbs until all blends together.
Form 8 small cakes.
Preheat oven to 357 degrees.
Place cakes on lightly greased baking sheet.
Bake 10 to 12 minutes.
To serve, place lobster cake in soup plate.
Pour chowder around. Enjoy!
ntil tender. Add clams and lobster and stir well.
In
chili de arbol, sugar and lobster base.
Bring to a
elt the butter, add the lobster and season with salt. Cook
hink dark meat works best in this recipe) in a crock pot
Thaw lobster tails.
With scissors, remove underside membrane. Pull out meat in one piece and cut into crosswise slices.
Heat butter and saute onion, celery and mushrooms until tender but not brown.
Stir in flour.
Gradually stir in milk.
Cook over low heat, stirring constantly until soup thickens slightly.
Add corn and lobster tail pieces.
Season to taste with salt, paprika and cayenne pepper.
Cook over low heat until lobster pieces are white and opaque.
Sprinkle with paprika at serving time.
arm the shrimp over for best results.
Season with salt