If using thawed frozen lobster tails, cook in pot of
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.
In a medium soup pot, cook the bacon until crisp, Remove with a slotted spoon to drain on paper towels.
To the bacon fat, add the onion and celery and cook until tender, about 4 minutes.
Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer until the potatoes are fork tender, about 20 minutes.
Add the lobster, bacon, chervil, and season with salt and pepper to taste.
Combine the broth, potatoes, leeks and mushrooms.
Cook over medium heat until potatoes are tender.
Add lobster meat, wine (optional), and whipping cream.
Reduce heat to low.
In small bowl, combine flour with the milk and beat until smooth.
Add to the chowder along with the Old Bay seasoning.
Simmer until flavors have blended.
Makes 4 to 6 servings.
Saute lobster meat in butter for 7 to 8 minutes.
In saucepan, combine potatoes, onion and water.
Boil until tender.
Add heated milk and lobster meat.
Season with salt and pepper.
Serve hot. Serves 2.
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.
ver medium heat.
Add lobster; cook, stirring for 4 minutes
X strength BTBLB. Boil cracked lobster shell and any legs or
he cream.
Allow the chowder to warm through. Keep on
ater to boil then add lobster cook for 8-12mins depending
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!
ntil tender. Add clams and lobster and stir well.
In
chili de arbol, sugar and lobster base.
Bring to a
Thaw lobster tails.
With scissors, remove underside membrane. Pull out meat in one piece and cut into crosswise slices.
Heat butter and saute onion, celery and mushrooms until tender but not brown.
Stir in flour.
Gradually stir in milk.
Cook over low heat, stirring constantly until soup thickens slightly.
Add corn and lobster tail pieces.
Season to taste with salt, paprika and cayenne pepper.
Cook over low heat until lobster pieces are white and opaque.
Sprinkle with paprika at serving time.
0 minutes.
Add the lobster. Return to a boil and
Cook the onion in the fat until translucent and lightly golden.
Strain and reserve the fat, discarding the onion.
To two tablespoons of the fat, add the crushed soda crackers.
Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
Add seasonings to taste, the remainder of the strained fat and the hot cream.
Serve with chowder crackers.
Bring 4 quarts of water to a boil in a 6 to 8-quart soup pot. Add lobster and boil 10 minutes.
Remove and reserve the shells and carcass for stock.
Cut lobster meat into 2-inch pieces.
Peel and cut potatoes into 1/2-inch dices.
Mince the onion (1 cup). Remove the kernels from the ears of corn.
he buttermilk and lobster meat; cook until the lobster is heated through
br>Add milk,potatoes and lobster to pot.
Continue to
he stock.
Cut the lobster meat into bite sized chunks