Lobster cakes: In a large, deep-sided
inutes.
Add in the lobster meat and cook 1 minute
To make the cakes: In a large bowl, blend
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!
Break up cooked lobster meat.
I like to
nd even chicken breasts.
Lobster Packets -- I like to use
hold of a few lobster bodies, swing past a good
elt the butter, add the lobster and season with salt. Cook
lean cutting board. It's easy to tear the rice paper
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.
acket of Splenda ( sorry, the recipe wizard would not let me
traight down just behind the lobster's eyes to humanely kill
orming patties. Cook until the cakes are golden brown on one
Tear bread into small pieces.
Melt margarine.
Pour 1/2 cup of the margarine over the bread, and toss to coat. Let stand about 20 minutes or until margarine is absorbed.
Chop lobster into small chunks. Set aside.
Add egg yolks, lobster, onion, Worcestershire sauce and mustard. Mix well.
Beat egg whites until stiff, then fold into lobster mixture.
Shape into 10 patties.
In a large skillet, melt remaining 1/4 cup margarine. Add patties and cook gently, until golden brown on both sides.
Serve with lemon wedges.
steamer basket. If your lobster tails are frozen thaw them
Preheat the oven to 325 degrees F (165 degrees C).
Line a baking pan with aluminum foil.
Combine cooked lobster meat, bread crumbs, butter, Worcestershire sauce, and salt in a bowl.
Fill the empty lobster tails with stuffing and brush with olive oil.
Place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover. Bake until stuffing is completely cooked, about 50 minutes.
Cook lobster pieces 2-3 minutes in butter.
Add the 1 1/2 oz cognac and flambe.
Add the other ingredients (do not flambe the 2 tbsp cognac), heat well and serve.
Lobster Stock - After boiling your lobster (or lobsters), reduce the liquid to about a pint, putting the shells back in for extra flavor after removing the meat.
Add salt and pepper. Fold lobster and dill into mixture and
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.
Saute green onion in butter in a large saucepan until tender. Add flour, stirring until smooth.Cook 1 minute, stirring constantly. Gradually add half and half, cook over medium heat stirring constantly, until thickened and bubbly. Stir in red pepper, wine, and lobster. Cook 1 minut. Spoon lobster mixture into patty shells, sprinkle with parsley.
I don't know what patty shells are, that is what the recipe calls for. I just use ramekins.