ou can serve with the fondue.
Spray the inside of
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.
hold of a few lobster bodies, swing past a good
Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted.
stir occasionally.
When melted, stir in the lobster meat or shrimp meat.
Garnish with red pepper if desired and serve with the crusty bread.
elt the butter, add the lobster and season with salt. Cook
Heat oven to 350 degrees. Make the bread into a bowl by cutting the all the way around at an angle. put in oven for 7-8 minutes or until bread is slightly brown and crusty. Cut top of bread into chunks.
In a saucepan combine all ingredients (except bread). Melt together over med heat until cheese is all melted. (Sauce will seem thin at first but thickens as it cools).
Put bread on a cookie sheet or a serving platter and pour cheese mixture into \"bread bowl\". Don't worry if cheese overflows. Place bread chunks around the bread bowl and ...
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.
traight down just behind the lobster's eyes to humanely kill
Rub pot with garlic.
Heat soup in pot and beat until smooth. Slowly add milk and beat again.
Add cheese slowly, stirring as it melts.
Sprinkle with pepper and paprika and place over burner. Dunk the seafood and bread using fondue forks.
saucepan (if using a fondue pot) or the top of
Add salt and pepper. Fold lobster and dill into mixture and
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.
Combine all in a saucepan, except the red bell pepper. Heat on low to medium heat until all is melted through. When ready to serve garnish with Red Bell Pepper, and some fresh parsley.
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.
Chop lobster very fine.
Mash yolks only (reserve whites for salad or other recipe).
Add yolks to lobster.
Add remaining ingredients and blend well.
Serve on crackers or party rye, heated in broiler.
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.
For the caramel fondue, heat sugar, cream and butter
If using thawed frozen lobster tails, cook in pot of
hen stock boils, transfer to fondue pot and light heat source
eat from the cooked lobster shells. Keep lobster shells and cut them