Make the Lobster Sauce:.
Combine all ingredients in sauce pan. Bring to a
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Cube chilled lobster lobster into quarter inch by quarter
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
elt the butter, add the lobster and season with salt. Cook
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.
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.
eat from 4 pounds boiled lobster into strips, reserving any coral
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.
In a large saucepan, combine lobster sauce and cornstarch. Stir in vegetables, garlic and seasonings.
Bring to a boil. Simmer 10 minutes, stirring occasionally. Add fish and lobster. Return to boil.
Simmer 7 to 10 minutes or until fish and lobster are cooked.
This is the creme de la creme.
Yields 4 servings.
Brown hamburger, drain and chop up fine.
Add beaten egg.
Mix well.
Add garlic powder and sugar.
Stop there.
Separately add beef bouillon and water.
Then add cornstarch, soy sauce and Gravy Master. Pour into meat mixture and simmer 10 minutes, uncovered. Serve over Chinese noodles or rice.
Then sit and enjoy!
he sauce a dark coral pink color. Stir in the lobster meat
n middle.
To Make Lobster Sauce:
Saute 1/4 lb
In a medium skillet, saute the ground pork& scallions.
Transfer into a saucepan,& add all the other ingredients, except the shrimp, egg, white rice& pepper.
Bring to a near boil,& then reduce heat to a simmer, constantly stirring until the sauce thickens.
Once the sauce thickens, add the pepper to taste& also add the shrimp.
If you're adding peas, add them now.
Drizzle the beaten eggs over the sauce,& simmer about 5 minutes.
Serve over a bed of white rice.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Saute' meat and seasonings.
Add scallions.
Dissolve Herb-Ox in water and add to meat.
Add sugar, oyster sauce and soy sauce.
Mix corn starch with some of the liquid to thicken.
Melt butter in saucepan.
Add flour and stir until smooth. Gradually add cream and stir until blended.
Bring mixture slowly to boiling point.
Let simmer gently, stirring constantly, until mixture thickens (about 1 minute).
Add lobster meat and bring to boiling point again.
Beat egg yolks and sherry together.
Add a little hot mixture to egg, then stir egg mixture into lobster sauce.
Add pepper and salt.
Pour into scallop shells or ramekins and brown under broiler.
Serves 6.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
round pork with the soy sauce, pepper and cornstarch. Marinate the
edium heat. Stir in the lobster, onion, celery, carrot, thyme, parsley