Mix first 5 ingredients.
Stir and simmer.
Add lobster pieces.
Simmer to desired temperature.
Do not boil.
Melt butter.
Add flour.
Mix and then add chicken broth.
Add cream and wine.
Mix. Boil for 10 minutes. Add lobster pieces.
Lightly mix lobster pieces, green pepper, cheese, eggs, light cream and salt in medium bowl.
Pour filling into 9-inch baked pie crust.
Sprinkle with paprika.
Cook on cook level 4 for 25 to 30 minutes or until knife inserted in center comes out clean.
Turn 1/4 turn halfway through cooking time.
Yield:
6 servings.
If using thawed frozen lobster tails, cook in pot of
b>pieces. Dust lobster pieces with flour.
Heat oil to 350\u00b0F. Fry lobster pieces
oup warm while preparing the lobster.
Bring a medium saucepot
oil in a steamer. Add lobster tails; steam for 3 minutes
ach lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces
Cut the lobster tails into bite sized pieces. Dip lobster pieces one at
Season the lobster pieces with salt, white pepper and paprika.
Melt 2 ounces of the butter in a saucepan.
Fry the lobster pieces gently about 2 minutes.
Add the brandy and the sherry.
Let simmer until liquid is reduced by half.
Add cream. Let simmer again until creamy.
Add remaining butter ( do not allow the lobster to boil while adding butter).
Rectify seasoning.
Serve over freshly made toast.
Serves 8 to 10.
Heat 2 Tblsp. oil in frying pan until hot.
Saute green onions and ginger 1 minute.
Add lobster and stir-fry 4 minutes; remove from pan; set aside.
Heat 2 more Tblsp. oil in frying pan until hot.
Stir-fry pork and salted black beans 5 minutes.
Add broth, soy sauce, sherry, and salt; bring to boil.
Pour eggs slowly into pork mixture and stir gently.
Add lobster pieces; cook 2 more minutes.
Serve hot as part of a chinese meal.
alt to it and the lobster making sure the fish is
Melt butter in saucepan.
Saute bell pepper in butter for 3 minutes.
Stir in flour to coat bell peppers.
Gradually stir in broth and curry powder.
Cook over low heat, stirring constantly until mixture thickens - about 5 minutes.
Stir in pineapple chunks, water chestnuts, cashew nuts and lobster pieces.
Heat thoroughly before removing to serving platter lined with lettuce.
Cut the lobster into 1-inch pieces.
In a large skillet, melt the butter.
Add lobster pieces; saute briefly 2 or 3 minutes. Set aside lobster, then stir in flour, salt, nutmeg and cayenne. In a bowl, beat the egg yolks; blend in light cream. Pour mixture into skillet; gradually stir in lobster, stirring constantly until the sauce thickens slightly.
Add sherry.
Serve bubbling hot over crisp toast.
Garnish with parsley.
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.
Steam lobster pieces.
Set aside.
Toss scallions and mushrooms in butter, cooking in skillet until starting to get tender.
Add seasonings and lobster until everything is hot. Serve hot!!!
inutes.
Stir parsley and lobster tails into onion and garlic
ame pan and add the lobster pieces, stirring frequently until just heated
nd cut into bite size pieces and mix with the marinade
nd pepper. Arrange half the lobster pieces in rows lengthwise across the