eat; stir in shrimp and lobster tails. Cook and stir until
he lime juice over the lobster and sprinkle with salt. Let
Thaw frozen lobster tails.
Cut in half
Mix together ketchup, Worcestershire sauce, Key Lime juice, Tabasco sauce and horseradish. Add salt and pepper to taste. Garnish with lemon quarters. May substitute cooked shrimp for lobster.
Preheat oven to 400.
Prepare lobster-split down back, not all the way through so can be butterflied.
Place all other ingredients in bowl and blend. Spread mixture over tails.
Cook about 12 minutes depending on size of tails.
You can melt any leftover spread and serve for dipping.
Cut lobster in two (length wise), under running water and remove dark membrane from inside the head. In a saute pan, add garlic, shallots, chili flakes, olive oil and lobster. Saute for a few minutes; add white wine and brandy. Let evaporate then add tomato, salt and vegetable broth. Cover and cook for about 5 minutes. In a pot with boiling salted water cook spaghetti al denté about 6 minutes. Drain and add to sauce. Let pasta cook into sauce for about 1-2 minutes. Add parsley and the extra virgin olive oil and serve immediately.
In a large pot, boil lobster tails in boiling water.
Do not cook all the way.
Split tails in half.
Remove meat.
Powder tails with flour, salt and pepper.
ater to boil then add lobster cook for 8-12mins depending
bsp butter and brush over lobster meat. Pour half of the
ouple lemon wedges, topped with lobster, mussels, clams, crab and more
If using thawed frozen lobster tails, cook in pot of
eat from the cooked lobster shells. Keep lobster shells and cut them
aste.
Remove lobster meat by twisting off lobster head and discarding
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.
For the preserved lemon dressing, combine olive oil, preserved lemon, spring onion, lemon juice, honey and chili flakes in a large serving bowl. Season to taste. Set aside.
Combine lobster and olive oil in a bowl and season to taste. Heat a large frying pan over medium-high heat. Cook lobster meat, turning occasionally, for 3 mins, or until seared and just cooked through. Chop roughly.
Add remaining ingredients to bowl with dressing. Add lobster meat and pan juices and toss gently to combine. Serve immediately.
oil.
Chop up the lobster meat into small pieces and
ngredients.
Fold in fresh lobster meat and chives, reserving the
nto 4 even pieces. Dust lobster pieces with flour.
Heat
ix well.
Add the lobster or seafood combo and stir
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.