gain.
Stir in the lobster meat, Swiss cheese and Cheddar
Preheat oven to 325\u00b0F.
Blend cream, milk, clam juice and eggs together with whisk.
Add lobster to bottom of pastry shell.
Scatter the peppers, onions and grated cheese over the lobster meat.
Add the custard mixture to the pastry shell.
Season lightly with the salt, pepper and nutmeg.
Bake at 325\u00b0F for 45 minutes.
Heat olive oil over medium low heat in a medium saute pan and saute the leek and mushrooms until soft.
In a mixing bowl beat the eggs with the cream and the milk.
Add salt, pepper, dill and nutmeg.
Place the leek, mushroom, lobster, scallion and cheese into the pie shell.
Pour batter on top and shake evenly.
Cook in a preheated 375\u00b0 oven for 30-35 minutes.
Line pie shell with cheese slices.
Layer lobster over cheese. Combine cream, eggs, seasonings and flour in bowl; mix well with wire whisk.
Add butter and sherry.
Pour into pie shell.
Bake at 375\u00b0 for 40 minutes or until top is brown and center is set.
Let stand for 20 minutes before serving.
Makes 6 servings.
Sprinkle lobster, cheese and onion into pastry shell.
Beat eggs.
Pour cream into eggs.
Add pepper and parsley flakes. Bake 15 minutes at 425\u00b0. Reduce heat to 300\u00b0. Bake 35 to 40 minutes before serving.
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.
Combine cracker crumbs and 1/4 cup melted butter.
Press crumb/butter mixture onto bottom of a deep dish pie pan or baking dish.
Set aside.
Filling: Beat cream cheese& mayo until well incorporated.
Beat in eggs, one at a time.
Slowly add milk, until blended.
Stir in lobster.
Pour mixture into prepared pan.
Sprinkle w/ cheese and S& P.
Bake at 300 F for 80 minutes.
Turn oven off and let set in the oven for 1 hour.
Cool completely on a wire rack.
Cover and chill at least 4 to 8 hours in fridge.
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
Add salt and pepper. Fold lobster and dill into mixture and
For the Quiche, break off the woody ends
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.
If using thawed frozen lobster tails, cook in pot of
ridge!) Line an 11-inch quiche pan with it, and pre
5 minutes, or until the quiche is firm and lightly browned