est of one lime.
LOBSTER ROLL WITH LIME AIOLI:
Spread
Boil the lobster for about 16-18 minutes.
Pick apart and cut up in good-sized pieces.
Put the mayonnaise on and mix.
I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.
Fill it and enjoy.
NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.
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.
Heat lobster in 6 tablespoons butter.
In another pan, stir flour into 2 tablespoons butter gradually.
Add 2 cups cream; heat.
Stir until smooth.
Add beaten egg yolks; stir until thick. Add lobster and season with salt and pepper.
Remove the meat from lobsters, chopping into bite-size pieces.
Combine lobster meat, mayonnaise, Dijon, lemon juice, celery and salt and pepper to taste.
Butter hot dog buns and place on grill until toasted, then fill with lobster mixture.
Garnished filled buns with crumbled potato chips, chives and dill pickles.
ized bowl. Mix in chopped lobster; cover with plastic wrap; refrigerate
Mix mayo and lobster, S& P to taste.
Set aside.
Split and butter roll.
Grill roll in a fry pan until until crisp and golden brown.
Remove from heat.
Add a bed of lettuce to roll and top with lobster salad.
Eat immediately while roll is still warm.
Serve with thick slices of tomato and a half dozen olives on the side.
Melt Velveeta cheese and butter in top of double boiler.
Add lobster meat and mix well.
Roll out thin slices of sandwich bread with rolling pin (thin as possible).
Trim crusts off first. Spread mixture on bread slices and roll.
Refrigerate or freeze. Brush with melted butter and broil both sides.
Mix together all ingredients while fish is warm.
Place in refrigerator in a covered jar for at least 3 hours.
The haddock will absorb the juice and taste from the lobster.
Serve as a salad or lobster roll.
Combine first five ingredients in a mixing bowl; mix well.
Line the roll with lettuce.
Stuff the lobster salad into the hot dog rolls.
Combine lobster meat, mayonnaise, celery, lemon juice, mustard, salt, and black pepper in a bowl. Refrigerate until needed.
Preheat the oven to 250 degrees F (120 degrees C).
Butter hot dog buns evenly and toast in the preheated oven until lightly golden, 3 to 5 minutes.
Fill toasted buns evenly with lobster mixture. Garnish with potato chips, pickles, chives, and parsley.
Cut cooked lobster meat into chunks.
Divide the lobster meat and cheese evenly over the tortillas and place 2 sprigs of cilantro into each.
Sprinkle with lime juice and roll the tortilla.
Wrap the filled tortilla in foil and warm on a grill or without foil in a microwave oven.
Serve with salsa.
rumbs.
Turn each live lobster over and with a sharp
Use cooked lobster meat cut into bite size pieces.
If live Maine lobsters are used, boil lobsters 12 minutes.\tPick out meat, keeping claw meat whole and tails cut in half lengthwise.
Cover to keep warm and set aside, or prepare in advance and refrigerate. Cook pasta according to package directions while making sauce. To warm cold lobster meat, place lobster meat in colander before draining pasta.
Hot pasta/vegetable water draining through the colander will heat the lobster meat.
br>FOR LOBSTER SALAD:
Combine cooked Maine lobster meat, cooked lobster roe, green
Cut lobster tail, knuckle and claw meat
Soften cream cheese.
Cut lobster meat into bite-sized pieces.
Stir everything else together, adjusting the consistency with milk, as desired.
Place into an oven-proof dish and refrigerate for several hours.
Bake uncovered in a 375 degree oven for 25 minutes till bubbly.
Stir sour cream, mayonnaise, lemon juice, and seasoning mix in medium bowl until well blended. Add lobster meat; gently stir to blend. Cover.
Refrigerate at least 1 hour to blend flavors. Stir dip and sprinkle with green onions before serving. Serve with water crackers.
old in crabmeat, refrigerate.
Lobster.
Split lobsters lengthwise with
aste.
Remove lobster meat by twisting off lobster head and discarding