Use cooked lobster meat cut into bite size pieces.
If live Maine lobsters are used, boil lobsters 12 minutes.\tPick out meat, keeping claw meat whole and tails cut in half lengthwise.
Cover to keep warm and set aside, or prepare in advance and refrigerate. Cook pasta according to package directions while making sauce. To warm cold lobster meat, place lobster meat in colander before draining pasta.
Hot pasta/vegetable water draining through the colander will heat the lobster meat.
Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
Add cream to desired consistency, and reheat. Season to taste.
ater to boil then add lobster cook for 8-12mins depending
Turn tails upside down. Using scissors, cut down each side of the soft skin. Peel away skin and remove meat from the shell. Cut into small cubes.
Heat 1 tsp oil and 1 tbsp of the butter in a medium skillet on medium heat. Cook lobster, stirring, until changed in color. Remove from pan.
Heat remaining oil and butter in same pan. Cook shallots and garlic until soft. Remove pan from heat. Stir in mustard, lemon peel and juice, tomato, herbs and lobster. Season to taste.
Spoon lobster mixture into endive leaves. Serve immediately.
If using thawed frozen lobster tails, cook in pot of
killet over high heat. Cook lobster tails in skillet until slightly
b>lobster in deep pot of cold salted water and vodka to anesthetize lobster
This soup is not suitable for freezing.
In large pot, combine lobster meat and cold water.
Simmer, covered, for 15 minutes.
In large saucepan, melt butter and blend in the flour.
Gradually add the milk and cook until thickened, stirring frequently.
Add the milk mixture to the lobster mixture.
Stir well and reheat.
Add salt and pepper and cayenne pepper to taste and serve.
Yields 1 1/2 quarts.
Wash lobster tails.
Parboil lobster tails by dropping in boiling
edium heat.
Butterfly the lobster tails by carefully cutting a
Plunge lobster into boiling water to cover; remove.
Place salt, 1 cup water, cooking rack and lobster into pressure cooker. Close cover securely and place regulator on vent pipe.
Cook 4 to 5 minutes.
Cool pressure at once.
Plunge lobster into cold water; remove.
Crack shell.
Makes 2 to 3 servings.
oil in a steamer. Add lobster tails; steam for 3 minutes
he sink, and rinse with cold water to cool. Set aside
Combine all ingredients in a bowl.
Place on a platter and garnish, if desired.
Serve with crackers or cocktail bread.
Plunge lobster headfirst into an 8-quart
nd save any lobster juices packed with the lobster and lightly saute
ntil boiling.
PLACE 1 lobster, head first, into boiling water
Cut the lobster tails along each side of
Preparing the lobster:
Boil water in pot
18\u00b0C.
Prepare Lobster:.
Cook lobster in a large pot