In medium saucepan, melt margarine. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir half of the hot mixture into the beaten egg.
Return all to saucepan.
Cook and stir mixture until thickened, but do not boil.
Stir in lobster, dry sherry, red pepper and white or black pepper.
Heat through.
Serve over English muffin halves.
Makes 4 servings.
In a medium saucepan, melt margarine.
Stir in flour and salt. Add milk all at once.
Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Stir about half of the hot mixture into the beaten egg.
Return all to pan.
Cook and stir mixture until thickened, but do not boil.
Stir lobster, dry sherry, ground red pepper and white or black pepper.
Heat through.
Makes 4 servings.
Cut the cooked lobster meat into chunks. Divide lobster and cheese evenly over tortillas and place 2 sprigs of cilantro on each. Sprinkle with lime juice and roll the filled tortillas.
Wrap the tortillas in aluminum foil and warm on a grill or in a microwave over. Serve lobster wraps with your favorite salsa.
Preheat the oven to 325 degrees F (165 degrees C).
Line a baking pan with aluminum foil.
Combine cooked lobster meat, bread crumbs, butter, Worcestershire sauce, and salt in a bowl.
Fill the empty lobster tails with stuffing and brush with olive oil.
Place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover. Bake until stuffing is completely cooked, about 50 minutes.
Make white sauce by sauteing onion and mushrooms in butter until transparent.
Add flour, salt, pepper and paprika.
Add, slowly stirring until thickened, chicken broth and milk.
Stir in the egg yolk and cooked lobster.
Pour into 4 lobster tail shells, 4 scallop shells or a casserole.
Top with buttered bread crumbs flavored with 2 tablespoons Parmesan or 1/8 teaspoon oregano or 1/8 teaspoon sage.
Bake at 350\u00b0 until bread crumbs are brown, just a few minutes.
hawed frozen lobster tails, cook in pot of boiling water until almost cooked
side until cooled. Add the lobster meat, chives, and tarragon. Refrigerate
auce. Process until smooth. Mix lobster, corn, and green onions in
he meat from the cooked lobster shells. Keep lobster shells and cut them
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.
tomatoes, tarragon, orange zest and lobster. Simmer for 5 minutes to
ixture is cooking, cut the lobster into bite sized pieces.
up white vine.
add lobster meat with all juices which
For the dressing, beat together all dressing ingredients in a small bowl.
Combine shrimp, lobster, tomatoes, cucumber, onion, herbs and chili pepper in a large bowl. Toss with dressing, sprinkle with peanuts and serve with limes on the side.
Melt butter in saucepan over moderate heat.
Stir in onion, green pepper and strained mushrooms.
Cook until onion is soft (about 5 minutes), stirring occasionally.
Remove from heat; blend in flour, salt and pepper.
Return to heat; stir in milk gradually, continuing to cook until thickened, stirring constantly.
Stir in cheese, lemon juice, mustard and Worcestershire sauce until cheese melts.
Break lobster and crab meat and add, with shrimp, to sauce.
Heat mixture to boiling point.
arge saucepan.
Stir in lobster tails and boil until they
ightly mix in lobster tail meat, green peas, and cooked pasta shells
orn to cool and add frozen, precooked lobster. Remove from heat and
aste.
Remove lobster meat by twisting off lobster head and discarding
blender, add Marsala wine, lobster base, and 1 cup of