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.
In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid.
Add heavy cream and reduce until thick.
Add lobster meat, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.
Bring a pot of salted water to a boil and cook fettuccine.
Drain and toss with the lobster sauce you just made.
Garnish with chopped parsley.
For the lobster stock:
In a large
ater to boil then add lobster cook for 8-12mins depending
efrigerate.
If you have leftover, don't worry. It is
Stock: Cook stock until water is reduced to approximately 2 cups.
Strain stock and discard shells etc.
Bisque: Warm stock and add two cans evaporated milk, butter, S& P.
Gently heat until hot but not boiling.
Add cooked lobster and warm through gently.
Serve w/ common crackers or oyster crackers.
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.
resh basil.
Cook the lobster ravioli, (or pasta of your
If using thawed frozen lobster tails, cook in pot of
eat from the cooked lobster shells. Keep lobster shells and cut them
ine goes nicely.
Any leftover batter can be used to
mix last 12 ingredients to make marinade,mix or shake well.
pour over seafood and pineapple chunks put in fridge for at least 4 hours.
can be made into kabobs or grilled in a grill pan.depending on your grill and how high you have it, cook time can vary greatly,I cook on low for approx 15 min flipping and painting with leftover marinade.then turn to high right before done.
aste.
Remove lobster meat by twisting off lobster head and discarding
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.