Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
Fill a very large pot 1/3 full cold water and bring to rolling boil.
Add first 8 ingredients and return to boil.
Add potatoes and cook 5 minutes.
Add corn and lobsters. Cover and bring back to a boil. Cook 10 minutes.
Add asparagus and cover and cook 2-3 minutes longer.
hold of a few lobster bodies, swing past a good
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.
ater to a boil.
Chop up the lobster meat into small
br>Bring to a boil and continue to boil until a knife
ine and bring to a boil. Reduce heat to low, add
Melt cream cheese over low heat very slowly.
Blend in all the ingredients except the lobster and Sauterne.
Mix well, never allowing to boil.
Add lobster and wine.
Mix and heat through. Transfer to a chafing dish.
Carefully control heat, as it will separate if it boils.
Serve with crackers or bread.
Recipe will feed several.
ot; bring to a boil
Plunge lobster into boiling water, cover
Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
Chop larger pieces of lobster into small pieces.
Add lobster, milk and cream to the potatoes and onions.
When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
Serve immediately.
elt the butter, add the lobster and season with salt. Cook
e water is starting to boil, season shrimp with salt and
ll sauce ingredients to a boil. Reduce heat and simmer for
utter, stir in sherry and lobster meat; set aside.
Melt
nd bring to a rolling boil over high heat. Once the
ACE 1 lobster, head first, into boiling water. Allow to boil for
b>boil bag to a boil in a large saucepan.
Stir in lobster
In a large saucepan over medium heat saute onions in butter until soft and transparent, do not over cook.
Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
Add to potato mixture and stir gently.
Heat through but do not boil.
* An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.
Bring enough water to a boil to cover lobster tails; add 1 tsp
egetable stock, bring to a boil, and then reduce heat and