br>Add lobsters (or precooked lobster meat) and simmer gently on
ame pan and add the lobster pieces, stirring frequently until just
urkey, grapeseed oil, 1 T fra diavolo blend and garlic to skillet
Wash
and
clean
lobster.
Remove
stomach
sack
and reserve tomally, if
desired.
In large saucepan, heat oil and saute garlic and onion until tender but not brown.
Add tomato sauce and
tomatoes;
stir
well, squashing tomatoes slightly. Add the rest of
the ingredients and cook for 20 minutes.
Add lobster to cooking
sauce
and
cook an additional 30 minutes. Serve over linguine,
cooked according to package directions. Makes 4 servings.
Heat a large skillet over medium high heat and add 1 TBSP Wildtree Roasted Garlic Grapeseed Oil.
When skillet is hot, add the shrimp. Cook 1-2 minutes, then flip over. Cook additional 2 minutes.
Heat a separate large skillet over medium high heat. Add the asparagus and saute 5 minutes.
Split the live lobsters and cook them in hot olive oil until the color has turned. Continue cooking gently for about 10 minutes.
Add the parsley, thyme or oregano, onion, garlic, cloves, mace, salt, pepper, and tomatoes. Cover and cook for about 15 minutes, stirring often.
Arrange a ring of rice on a serving dish. Put the lobster halves in the center and pour the sauce over them. Add the brandy and blaze just before serving.
Heat a large skillet over medium high heat. Add chicken and grapeseed oil to skillet, saute for 10-12 minutes, until chicken is cooked through, add veggies to skillet.
Meanwhile, bring water to a boil in a separate saucepan. Add frozen tortellini, and cook about 5 minutes. Drain.
Add tortellini to the skillet, along with optional 1/2 tsp salt, and 1/2 cup heavy cream. Stir and heat 3-5 more minutes.
Serve topped with parmesan cheese if desired.
Steam lobster(s) minimally and clean.
Detach claws, legs and body of lobster; add to sauce at beginning of cooking of 30 to 40 minutes.
Reserve tail and add to sauce the final 10 minutes.
In a large skillet, saute shrimp and garlic in olive oil just until shrimp are pink and opaque.
(Do not overcook shrimp.)
Add grated lemon peel; set aside.
hold of a few lobster bodies, swing past a good
elt the butter, add the lobster and season with salt. Cook
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
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.
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.