ngredients.
Fold in fresh lobster meat and chives, reserving the
ix well.
Add the lobster or seafood combo and stir
ccommodate the two lobster tails.
Place the lobster in boiling salted
arge steamer.
Place the lobster tails in the steamer and
f bottom.
Place frozen lobster tails in boiling salted water
Have beef cut 1/2-inch thick to butterfly.
Parboil lobster 2 minutes.
Put lobster end to end inside meat and roll tightly.
Tie with string every 1-inch.
Roast at 425\u00b0 for 45 to 50 minutes for rare.
Top with bacon for 5 more minutes.
Saute onion, garlic, lemon juice and wine for sauce.
Each slice in lobster surrounded by beef in wine sauce.
ow heat.
Cook the lobster tails in boiling salted water
In a large pot of boiling, salted water, cook the ravioli according to package directions just until tender, but still firm, about 7 minutes.
Place the walnuts in a food processor.
Process until they are finely ground.
s translucent.
Stir in lobster and wine and bring to
ntil translucent.
Stir in lobster meat and wine, bring to
Scrub potatoes, rub skins with shortening, and prick with fork. Bake at 375\u00b0 till done, 70 to 80 minutes.
Cut slice from top of each.
Scoop out insides; reserve shells.
Mash potatoes.
Add butter, salt, pepper and enough milk or cream to moisten.
Beat till fluffy.
Stir in lobster, 3/4 cup cheese, and onion.
Pile filling into potato shells.
Bake 20 to 25 minutes longer. Sprinkle remaining cheese over tops of potatoes; bake 3 minutes more.
Preheat oven to 375\u00b0.
Cut baked potatoes in half lengthwise and carefully scoop out insides, reserving skins.
In a bowl, mash potatoes, add butter, sour cream, onion and pepper.
Beat until smooth.
Fold in lobster meat and mushrooms and place mixture in the 12 potato skins.
Sprinkle with grated cheese and place on a baking sheet.
Bake 15 - 20 minutes.
Serves 6.
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
Wipe
mushroom
caps with damp cloth.
In a large bowl, combine
crumbs,
garlic,
parsley, paprika and melted butter. Add coarsely
chopped
lobster meat.
Stuff caps and place in buttered baking dish.
Bake at 425\u00b0 until heated through for 8 to 10
minutes.
Serve
with lemon wedges and a sprinkling of chopped parsley.
tuffing and 2 oz of lobster meat.
Sauce:
Bring
For the Lobster Ravioli: In a large saute pan,
resh basil.
Cook the lobster ravioli, (or pasta of your choice
ater is boiling, stir in ravioli, and return to a boil
NOTE - orginal recipe did not give ounce measurements
eat.
Add the cooked ravioli to the saute pan and