ut not smoking, then saute langoustine tails, turning over once, until just
rom heat.
Stir in langoustine meat and let stand for
Chop up 1 c of Langoustine.
Reserve the rest Melt butter in soup pot.
Saute the minced shallots for a few minutes.
Add the chopped Langoustine.
Stir in the flour until smooth.
Cook for a minute stirring constantly.
Lower heat to simmer.
Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth.
Heat the soup on medium low, but do NOT bring to a boil.
Add the rest of the ingredients.
Stir in the langoustine and cook until heated through.
In bowl, mix shrimp, tails intact, and salsa.
Cover; chill 1 hour.
Meanwhile, cook rice; add chiles, scallions, salt and pepper.
Mix. Skewer salsa coated shrimp; broil or grill until done.
Place on rice.
Serves 4.
hicken broth, shelled shrimp, crawfish tails only, all the soups and
Place the pig tails in a large stock pot,
he chili rub and pig tails:
Combine the paprika, mustard
ith the rest of the recipe, stirring occasionally with a wire
Defrost the lobster tails.
Preheat the oven to
oiling.
Add frozen lobster tails; heat to boiling.
Reduce
Thaw frozen tails.
In a 3-quart saucepan, bring 6 cups of water and 1 1/2 teaspoons salt to a boil.
Add tails.
Simmer, uncovered, for 4 to 8 minutes for 3 ounce tails (6 to 10 minutes for 6 ounce tails; 8 to 12 minutes for 8 ounce tails) or until shell turns bright red and meat is tender.
Drain.
Serve with melted butter and lemon.
(Optional:
black pepper.)
n large saucepan.
Add tails.
Cover and boil again
ide enough to hold lobster tails upright; sides should be 1
teamer basket. If your lobster tails are frozen thaw them out
Cut the lobster tails down the center through the
Thaw frozen lobster tails.
Cut in half lengthwise.<
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.
o boil. Add the lobster tails and allow to boil for
To make the herbed butter, beat butter, lemon zest and lemon juice until light and fluffy. Stir in herbs and garlic.
Oil a grill plate and place over medium-high heat. Melt 1/2 the herb butter in a small saucepan. Brush mushrooms with 1/2 the melted butter then grill until tender.
Brush crayfish tails with remaining melted butter and grill until just pink and cooked to your liking.
Serve endive and mushrooms with crayfish tails. Top with remaining herb butter.
Wash and clean pigs' tails.
Wash and cut up salad; peel roots and cut up, placing all in the pot with the pigs' tails.
Cook for 1 1/2 hours or until done.
Salt to taste.