Cut lobster tail, knuckle and claw meat
Melt 3 tablespoons butter in a heavy saucepan and add lobster meat.
Simmer until both lobster and butter turn very red, about 2 to 3 minutes.
Add milk and cream.
Heat almost to boiling, but do not boil.
Chill for at least 2 hours.
Reheat stew in a double boiler.
Sprinkle with paprika and add remaining 1 tablespoon butter and pepper.
Serve with oyster crackers and pickles.
Gently heat the milk and cream in a large pot (do not allow to boil).
In an iron skillet, combine the melted butter and paprika; heat slowly to make a sauce.
Add in the lobster meat to the butter sauce and heat slowly to gently warm the meat.
Add the lobster mixture to the hot milk mixture and heat gently for about 1 hour.
Add in salt to taste.
Taste is much better if refrigerated and reheated the next day.
Serve with oyster crackers.
Melt butter in heavy kettle over low heat.
Add lobster and cook slowly until the rich pink of the lobster colors the butter, stirring constantly to prevent burning.
Remove from heat, cool slightly and slowly stir in the scalded milk or half and half. Add salt and pepper to taste.
Refrigerate for 5-6 hours to develop flavor.
Reheat before serving.
ime, stirring constantly, until the stew is thick, hot, and has
Thaw lobster tails by separating them and setting out (room temperature) for approximately 4 hours.
-7 minutes.
Add lobster meat and Mrs. Dash and
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.
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.
Simmer lobster meat in butter until it reaches a good pink color.
Slowly add milk and cream, stirring constantly until stew has developed a rich salmon color.
Remove from heat and let age 5 or 6 hours.
Reheat slowly.
Serves 8.
Saute lobster meat in butter for 2 minutes. Add tomalley and blend well.
Slowly stir in hot milk and cream.
Season with salt and pepper.
Heat a little longer until piping hot, but do not boil. Serve with toasted crackers or toast points.
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.
Saute lobster meat in butter for approximately 10 minutes. Add sherry, cream and milk.
Blend together.
Saute 3 to 4 minutes lobster meat in butter.
Add slowly milk and onion juice.
Do not allow to boil.
Season to taste and serve.
Makes about 5 cups.
Scald all milks together.
Do not boil.
Pour this mixture into Lobster Mixture and heat thoroughly.
Do not boil or cover!
Saute lobster meat in butter.
Add to a pot with the milk and cream.
Stir in 3 to 4 dashes of celery salt and cook over even heat.
Do not boil.
Salt and pepper to taste.
Sprinkle each serving with paprika.
Serves 4.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
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.
utter and some of the lobster meat into the pot.