LOBSTER & SHRIMP FILLING:
Add all ingredients
minutes. Drain.
Place lobster and shrimp in a colander. Pour the
mbine cracker crumbs, basil, oregano, and tarragon in a large bowl.<
ften, until mixture turns golden and has a slightly nutty flavor
Dissolve gelatin in water.
Heat soup and add gelatin.
Stir and cool.
Blend cream cheese, mayonnaise, celery, onion, curry powder and 2 teaspoons dill or to taste.
Stir in Langostino's and shrimp.
Pour into 4 to 4 1/2-cup mold that has been sprayed with Pam.
Chill overnight.
Unmold and sprinkle entire top with dill and paprika.
Garnish with kale.
Can be made ahead and frozen.
orizo has rendered some fat and begins to brown, about
hours
Pork Belly and Shrimp
Sprinkle sugar over bottom
aucepan over medium heat. Cook and stir shallots until translucent, about
lime juice, and salt. Set aside.
Bacon and Shrimp Tacos: In a
Make a small roux on side to add in later.
Saute onion, bell pepper, celery, onion tops and parsley for about 15 minutes.
Mix cornstarch and 1/2 cup water.
Pour in with sauteed mixture and cook for about 10 minutes.
Add in soups and 2 cans of water. Cook on low heat, stirring constantly, for 20 minutes.
Add desired crab and shrimp and cook for 15 minutes.
Serve over rice.
large saucepan and add the celery, onion and garlic. Cook over
Ensure that lobster and shrimp are completely thawed. Allow to
emon juice, seafood seasoning, and blackening seasoning. Cover with water
omitting salt if desired. Drain and transfer to serving bowl.
anch Mix, chives, lemon zest, and garlic powder. Stir in tomato
Remove the lobster meat from the shell and cut into bite-size pieces.
Coarsely chop the eggs, onion and pepper.
Mix with the celery and parsley.
Mix the oil, vinegar and mustard.
Season to taste with salt and pepper.
Combine the lobster with the eggs and onion mixture.
Add the shrimp and mix well.
Pour the dressing over the salad and toss thoroughly.
Spoon the dressing over the salad and toss thoroughly.
Spoon onto a bed of lettuce leaves and garnish with chopped dill.
Serves 4 to 6.
Combine shrimp, lobster, celery, mayonnaise and lemon juice. Season to taste.
For each serving, line plate with lettuce.
Put 1/2 cup Chinese noodles in center of lettuce and a serving of salad on top of noodles.
Garnish with tomato wedges, quartered hard-boiled eggs and stuffed celery.
Top with additional mayonnaise and capers.
Serves 4.
Heat oil in a very large nonstick skilled over medium heat, then add onions and garlic. Saute 10 minutes until golden.
Add tomatoes, wine, spices; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or till flavors are blended and sauce is slightly thickened.
Cut lobster into 1/2\" pieces. Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.
Cook linguine, drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.
In lightly salted water, cook lobster or shrimp.
Cook 5 minutes.
Dice lobster meat and set aside.
Melt butter in top of double boiler.
Blend in flour, salt and pepper.
Blend in enough hot milk to make 3 cups of gravy.
Slowly stir butter and flour mixture until smooth and well-thickened.
Add mushrooms.
Blend well and pour into shallow casserole.
Cook 5-inches below broiler until sauce is bubbly.
Serve over rice.
Serves 4 to 6 people.
Cut lobster into pieces.
Combine lobster and shrimp with next 6 ingredients and 1/2 teaspoon salt and pepper.
Spoon into 1-quart casserole dish.
Combine 1 cup bread crumbs with butter, then sprinkle onto casserole.
Bake, uncovered, at 350\u00b0 for 35 minutes.