he meat from 4 pounds boiled lobster into strips, reserving any coral
Season the lobster pieces with salt, white pepper and paprika.
Melt 2 ounces of the butter in a saucepan.
Fry the lobster pieces gently about 2 minutes.
Add the brandy and the sherry.
Let simmer until liquid is reduced by half.
Add cream. Let simmer again until creamy.
Add remaining butter ( do not allow the lobster to boil while adding butter).
Rectify seasoning.
Serve over freshly made toast.
Serves 8 to 10.
Scald milk and cream with onion, celery, parsley and bay leaf. Strain.
Melt butter in 1 1/2-quart saucepan.
Stir in flour, gradually, until smooth.
Add scalded milk, slowly, stirring.
Add salt, paprika, pepper and flaked, drained lobster meat.
Stir and cook over low heat until thickened.
Makes 4 servings.
Cut lobster in half; remove meat and break into small pieces. Cook mushrooms in 3 tablespoons butter; add paprika, mustard, parsley and sherry.
Heat just to boiling; melt remaining butter and blend in flour and milk.
Cook until thickened, stirring constantly.
Season with salt and pepper; add mushroom mixture and lobster.
Fill shells with mixture; sprinkle with cheese.
Bake at 425\u00b0 for 15 to 20 minutes.
Serves 2.
Make cream sauce with butter, flour and cream.
Melt butter; add flour.
When smoothly blended, add cream and bring to a boil. Add mustard, salt and pepper.
Combine with lobster meat and mushrooms.
Fill individual shells or casserole with mixture. Sprinkle with grated cheese and brown under broiler flame.
Spread lobster rolls with butter on each side and toast in a pan over medium heat for 2-3 minutes per side. Line the inside of the bun with a piece of Bibb or leaf lettuce. Mix all the remaining ingredients together, salt and pepper to taste and spoon the mixture into the toasted roll.
ater to boil then add lobster cook for 8-12mins depending
inutes.
Fold in the lobster meat and the parsley.
Combine shrimp, lobster, celery, mayonnaise and lemon juice. Season to taste.
For each serving, line plate with lettuce.
Put 1/2 cup Chinese noodles in center of lettuce and a serving of salad on top of noodles.
Garnish with tomato wedges, quartered hard-boiled eggs and stuffed celery.
Top with additional mayonnaise and capers.
Serves 4.
Remove lobster claws and knuckles, crack them
Finely chop the shrimp or lobster meat and marinate 30 minutes
Boil lobsters and remove meat.
Scald milk.
Melt butter in skillet and cook lobster meat 5 minutes.
Add flour, then milk and stir until blended.
Combine egg yolks with cream and bread crumbs. Add to lobster mixture and cook until thickened.
Add lemon juice, sherry and seasonings.
Fill lobster shells and place in baking pan.
If no shells, use shallow casserole.
Sprinkle Parmesan cheese on top and cook under broiler until bubbly and hot.
Serves 4 to 6.
Preheat oven to 325\u00b0.
Melt butter.
Stir in flour until blended.
Gradually stir in chicken bouillon or 1 cup bouillon and 1 cup cream.
Add parsley, bread crumbs, egg yolks, lobster meat, salt and pepper.
Whip the egg whites until stiff, but not dry. Fold lightly into the other ingredients.
Bake the lobster mixture in a well oiled 9-inch ring mold until firm, about 20 minutes. Unmold and serve with Mushroom Sauce.
s translucent.
Stir in lobster and wine and bring to
Remove the lobster meat from the shell and cut into bite-size pieces.
Coarsely chop the eggs, onion and pepper.
Mix with the celery and parsley.
Mix the oil, vinegar and mustard.
Season to taste with salt and pepper.
Combine the lobster with the eggs and onion mixture.
Add the shrimp and mix well.
Pour the dressing over the salad and toss thoroughly.
Spoon the dressing over the salad and toss thoroughly.
Spoon onto a bed of lettuce leaves and garnish with chopped dill.
Serves 4 to 6.
If using thawed frozen lobster tails, cook in pot of
Mix wine, mushrooms and green pepper together and add to chopped lobster meat (baked or boiled) in a saucepan and stir constantly for 15 minutes over medium heat.
Remove from heat and stir in paprika and pimiento.
Add salt and pepper as desired. Transfer to a baking dish and top with a mixture of bread crumbs and cheese; bake in a moderately hot oven for 15 minutes.
inutes.
Fold in the lobster meat and the parsley. Pour
Cut lobster into bite size pieces and toss with above ingredients.
Refrigerate for 6 hours or overnight for best flavor.
Serve on lettuce leaves.
eat from the cooked lobster shells. Keep lobster shells and cut them