ater to boil then add lobster cook for 8-12mins depending
edium high heat.
Add lobster meat and crab meat and
hold of a few lobster bodies, swing past a good
ixture.
Add the shrimp& lobster.
This should cook fairly
Cut lobster meat into 1/2 inch pieces. Place diced cucumber in strainer and set over a bowl to drain excess liquid. Combine lobster meat, cucumber, mayonnaise, and green onions in dry large bowl. Season to taste with salt and pepper. Cover and chill at least 30 minutes before serving.
Divide lobster among rolls. Serve immediately with potato chips.
Place lobster, mayonnaise, olive oil, shallot, chives, lemon juice, parsley, salt, and pepper in a bowl; mix with a spatula until combined. Cover and place in the refrigerator.
Melt butter in a large skillet. Add garlic; cook and stir until fragrant, about 1 minute. Add hot dog buns; fry until golden brown, about 5 minutes.
Fill each roll with an equal amount of lobster mixture and 1/4 cup shredded lettuce.
Lobster -- Take each tail, flesh side
Preheat oven to 350 degrees.
Combine Ritz crackers butter and tomalley in medium sized bowl.
Spray each casserole dish with Pam.
Divide the lobster meat into 4 individual casserole dishes.
Pour cheese sauce over lobster.
Put the Ritz topping on the casseroles.
Bake uncovered for 20 - 25 minutes or until cheese sauce is bubbly.
Put the casseroles under a low broiler for a few minutes to brown the topping being careful not to burn the topping.
If using thawed frozen lobster tails, cook in pot of
eat from the cooked lobster shells. Keep lobster shells and cut them
In a large saute pan or Dutch oven at medium heat, melt butter. Add celery, onion, parsley, paprika and cayenne pepper.
Saute until it begins to soften and brown.
Add flour to roux consistency.
Add crab meat and lobster meat, stirring until hot. Slowly stir in white wine.
Cook for 2 minutes and then add the half and half.
Bring just to boiling point and stir 30 seconds. Remove from heat and let stand for 5 minutes.
Serve in your best soup bowls with toast points on side.
Garnish with fresh, chopped parsley.
Serves 6.
aste.
Remove lobster meat by twisting off lobster head and discarding
Spread lobster rolls with butter on each side and toast in a pan over medium heat for 2-3 minutes per side. Line the inside of the bun with a piece of Bibb or leaf lettuce. Mix all the remaining ingredients together, salt and pepper to taste and spoon the mixture into the toasted roll.
For the preserved lemon dressing, combine olive oil, preserved lemon, spring onion, lemon juice, honey and chili flakes in a large serving bowl. Season to taste. Set aside.
Combine lobster and olive oil in a bowl and season to taste. Heat a large frying pan over medium-high heat. Cook lobster meat, turning occasionally, for 3 mins, or until seared and just cooked through. Chop roughly.
Add remaining ingredients to bowl with dressing. Add lobster meat and pan juices and toss gently to combine. Serve immediately.
oil.
Chop up the lobster meat into small pieces and
ngredients.
Fold in fresh lobster meat and chives, reserving the
nto 4 even pieces. Dust lobster pieces with flour.
Heat
ix well.
Add the lobster or seafood combo and stir
Turn tails upside down. Using scissors, cut down each side of the soft skin. Peel away skin and remove meat from the shell. Cut into small cubes.
Heat 1 tsp oil and 1 tbsp of the butter in a medium skillet on medium heat. Cook lobster, stirring, until changed in color. Remove from pan.
Heat remaining oil and butter in same pan. Cook shallots and garlic until soft. Remove pan from heat. Stir in mustard, lemon peel and juice, tomato, herbs and lobster. Season to taste.
Spoon lobster mixture into endive leaves. Serve immediately.
Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
Add lobster meat to mayonnaise sauce and combine.
Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with lemon slices.