e boiling water. Simmer tails for 3 minutes, and claws until
n the fridge for 30 minutes (the secret for a flaky crust
eat from the cooked lobster shells. Keep lobster shells and cut them
b>lobster bodies, swing past a good fresh seafood wholesaler, and ask for
Prepare lobster by cutting in half
Mix the cod and lemon juice together and season with a little salt. Toast the mustard seeds in a pan without oil for 1-2 mins. Remove from the pan.
Heat the butter in a large saucepan, add the onion and saute for 3-4 mins, until translucent. Add the cucumber and saute for 1-2 mins. Season. Mix in the cream, soup and 1 cup water. Bring to a boil and simmer for 2-3 mins. Mix in the wine and cod and simmer for 5-10 mins until cooked through. Transfer to a serving dish and sprinkle with the shrimp, mustard seeds and dill.
Remove lobster meat from shell; coarsely chop
Coarsely chop lobster meat. In a heavy kettle (
in, stirring constantly.
Add lobster base(I use \"Better Than
Bring lobster bisque, garlic, parsley, basil and 1/2 the lemon zest to a boil. Add mussels, cover and cook for 4-5 mins, until mussels have opened. Discard any closed mussels.
Divide mussels and sauce between 4 serving bowls. Sprinkle with remaining lemon zest. Garnish with basil leaves and serve with toasted ciabatta.
oil in a saucepan. Add lobster tail and cook until shell
obsters in salted, boiling water for 12 minutes and then immediately
f olive oil to saute lobster tails in shells over medium
b>lobster tails.
Parboil lobster tails by dropping in boiling chicken broth for
Stock: Cook stock until water is reduced to approximately 2 cups.
Strain stock and discard shells etc.
Bisque: Warm stock and add two cans evaporated milk, butter, S& P.
Gently heat until hot but not boiling.
Add cooked lobster and warm through gently.
Serve w/ common crackers or oyster crackers.
Finely chop the shrimp or lobster meat and marinate 30 minutes
Melt butter in a large pot over medium heat. Add onion; cook and stir until tender, about 10 minutes. Add flour; stir until combined and cooked, 1 to 2 minutes. Pour in milk; cook and stir until thickened, about 5 minutes. Add heavy cream and lobster, stirring constantly, until bisque re-thickens, about 5 minutes.
Stir cooking sherry, paprika, and Cajun seasoning into bisque. Cook until flavors combine, 2 to 4 minutes. Season with salt and black pepper.
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.
he onion softens. Add the lobster shells, and cook until they
In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
Deglaze the pan with the white wine.
Add the worcestershire, tabasco, and thyme and saute for another minute.
Deglaze the pan with the sherry.
Add the paprika, hot water and lobster base and combine well.
Stir in tomato paste and add the bay leaves.
Simmer for 10 minutes.
Whisk in heavy cream and the butter and bring to a boil.
Add the lobster and simmer until cooked through.
Serve with crusty garlic bread.