hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
bout 40 minutes or until cake tester comes out clean. Remove
elt the butter, add the lobster and season with salt. Cook
be poured over the cake after you let it
ettle (not the mushrooms!) lobster-juices pot and boil down
egrees F.
FOR THE SAUCE: Combine mustard and water in
inutes.
Stir parsley and lobster tails into onion and garlic
Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
Saute 5-6 minutes.
Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
Add the lobster, paprika, and salt & pepper to taste.
Continue cooking 5-10 minutes until lobster is heated through.
Spread rice or pasta onto a serving platter.
Spoon lobster and sauce over the top.
Garnish with parsley & then serve.
Mix together first 10 ingredients.
Fold in lobster meat and season to taste.
Add enough cracker crumbs until all blends together.
Form 8 small cakes.
Preheat oven to 357 degrees.
Place cakes on lightly greased baking sheet.
Bake 10 to 12 minutes.
To serve, place lobster cake in soup plate.
Pour chowder around. Enjoy!
Remove lobster tails from shell and rinse
Sauce
Saute onion, green onion,
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.
Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.
Season lobster tails with salt.
Heat
Salt and pepper tuna steaks.
Add butter to a hot pan; reduce heat to medium and add steaks.
Cook 2 minutes per side; remove and let rest.
Bring wine, shallot whites and lobster tails to a boil in a non-reactive pan.
Lower the heat and reduce the mixture by half.
After 3 minutes remove the tails and dice them.
Continue reducing the wine again, add the cream and paprika.
Reduce by half; remove from heat.
Stir in butter one piece at a time.
Strain sauce and add the diced lobster.
nch baking pan.
For cake: Beat butter and brown sugar
n middle.
To Make Lobster Sauce:
Saute 1/4 lb
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
ven to 350\u00b0. Combine cake mix, sugar, oil, eggs and