side until cooled. Add the lobster meat, chives, and tarragon. Refrigerate
il in a large heavy pot over low heat. Add the
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.
arge saucepan.
Stir in lobster tails and boil until they
inutes.
Stir vegetable mixture, lobster stock, mushrooms, sherry wine, tarragon
heddar cheese, green onion, and lobster.
Add salt and pepper
If using thawed frozen lobster tails, cook in pot of boiling water until
hold of a few lobster bodies, swing past a good
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.
In a large pot, bring the chicken broth and
b>lobster in deep pot of cold salted water and vodka to anesthetize lobster
utter in large deep stock pot, over medium high heat.
Fill a large pot with lightly salted water and
medium sized pot over low heat. Saute the lobster meat in
large pot; bring to a boil
Plunge lobster into boiling
ke warm water.
Heat pot of water to boiling.
elt the butter, add the lobster and season with salt. Cook
live oil in a stock pot over medium heat; add celery
ablespoons butter in a large pot over medium heat. Add onions
Place tails in a pot of boiling water and pre-