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.
hyme. Bring water to boil then add lobster cook for 8-12mins
hen it comes to a boil lower heat to medium high
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
ot; bring to a boil
Plunge lobster into boiling water, cover
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
Coarsely chop lobster meat. In a heavy kettle (
ot of water to a boil; add 1 tablespoon salt. Prepare
In a large saucepan, combine lobster sauce and cornstarch. Stir in vegetables, garlic and seasonings.
Bring to a boil. Simmer 10 minutes, stirring occasionally. Add fish and lobster. Return to boil.
Simmer 7 to 10 minutes or until fish and lobster are cooked.
This is the creme de la creme.
Yields 4 servings.
aucepan and bring to a boil.
Lower the heat to