Defrost lobster tail in fridge for 24hrs.
Remove thin underside membrane from lobster-tails with scissors.
Push bamboo skewer length wise through tail to prevent curling.
Place colander over boiling water in large pot, or use steamer.
Place lobster tails in colander; place vegetables on top and around tails.
Combine soy sauce, broth, and water; brush over tails and vegetables.
Cover pot; steam 20 minutes or until vegetables are crisp-tender and lobster meat loses translucency and is opaque.
he veal chop with the lobster tail leaning off.
the veal
alt to boiling.
Add frozen lobster tails; heat to boiling.
he split lobster shells apart and gently lift the tail meat to
Cut lobster tail lengthwise along shell to within
b>lobster tails.
With a knife, remove the shell from the lobster tail
Remove lobster tails from shell and rinse
OR THE LOBSTER:
Remove the shell from the lobster tail meat and
oup warm while preparing the lobster.
Bring a medium saucepot
own the center of the lobster tail shells on the top side
oil in a saucepan. Add lobster tail and cook until shell turns
Thaw lobster tails.
With scissors, remove underside membrane. Pull out meat in one piece and cut into crosswise slices.
Heat butter and saute onion, celery and mushrooms until tender but not brown.
Stir in flour.
Gradually stir in milk.
Cook over low heat, stirring constantly until soup thickens slightly.
Add corn and lobster tail pieces.
Season to taste with salt, paprika and cayenne pepper.
Cook over low heat until lobster pieces are white and opaque.
Sprinkle with paprika at serving time.
nd even chicken breasts.
Lobster Packets -- I like to use
nd pepper. Arrange half the lobster pieces in rows lengthwise across
Slash fat edge of steaks at 1-inch intervals.
In skillet, cook steaks over medium-high heat to desired doneness; turn occasionally.
Allow 9 to 10 minutes total time for rare or 11 to 12 minutes for medium. Season with salt and pepper.
Drop lobster tails in boiling salted water to cover.
Return to boiling; reduce heat.
Simmer 8 minutes; drain.
In sauce pan saute onions in 2 tablespoons butter until tender.
Add the rice and cook a minute of two, stirring constantly.
Add wine and cook until absorbed.
Add stock in stages, stirring until rice is between al dente and tender/creamy.
Cut lobster tail into chunks and add to rice.
Cook until lobster is cooked through.
Add remaining butter, Old Bay seasoning and grated cheese.
Sprinkle with parsley.
Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted.
stir occasionally.
When melted, stir in the lobster meat or shrimp meat.
Garnish with red pepper if desired and serve with the crusty bread.
Boil lobster tail (in shell) for 5 minutes.
Remove from shell and chop into medium size pieces; set aside.
Saute onion in butter until soft in a large saucepan; stir in flour.
Cook, stirring constantly, until bubbly.
Stir in chicken broth; continue cooking and stirring until mixture thickens and boils 1 minute.
Stir in diced lobster and sherry.
Cover and simmer 20 minutes.
Blend in cream, tomato paste, salt and pepper.
Heat slowly just until hot.
nch of bottom.
Place frozen lobster tails in boiling salted water
Partially thaw frozen lobster.
Split lobster tails in half lengthwise.
Cut in half crosswise to make 8 portions.
In large covered saucepan, cook onion, green pepper and celery in butter or margarine until tender, but not brown.
Add chicken broth, undrained tomatoes, parsley, 1/4 teaspoon salt and dash of pepper. Bring to a boil.
Add cooked pasta.
Reduce heat.
Add lobster and fresh spinach.
Cook about 5 minutes longer or until lobster is done.
Makes 4 main dish servings.