ooked lobster shells. Keep lobster shells and cut them up small using good
f a few lobster bodies, swing past a good fresh seafood wholesaler
ater to boil then add lobster cook for 8-12mins depending
Break up cooked lobster meat.
I like to
Boil the lobster for about 16-18 minutes.
Pick apart and cut up in good-sized pieces.
Put the mayonnaise on and mix.
I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.
Fill it and enjoy.
NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.
Lobster -- Take each tail, flesh side
Saute lobster in melted butter with shallot.
When thoroughly warmed through, add sherry wine, cream sauce, parsley, oregano, salt, pepper and, for true taste satisfaction, the Accent.
Cut the tops of tomatoes; empty the contents and save for soup, salad or sauce.
Fill tomatoes with lobster mixture.
Top with a peeled mushroom; sprinkle with butter.
Bake in a 400\u00b0 oven for 18 minutes.
Remove from oven and set on a bed of your favorite rice that has been marinated with a good, tart French dressing.
Makes 6 servings.
If using thawed frozen lobster tails, cook in pot of
Simmer lobster meat in butter until it reaches a good pink color.
Slowly add milk and cream, stirring constantly until stew has developed a rich salmon color.
Remove from heat and let age 5 or 6 hours.
Reheat slowly.
Serves 8.
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.
Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
Add lobster meat to mayonnaise sauce and combine.
Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with lemon slices.
utter, stir in sherry and lobster meat; set aside.
Melt
Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
Saute 5-6 minutes.
Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
Add the lobster, paprika, and salt & pepper to taste.
Continue cooking 5-10 minutes until lobster is heated through.
Spread rice or pasta onto a serving platter.
Spoon lobster and sauce over the top.
Garnish with parsley & then serve.