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.
traight down just behind the lobster's eyes to humanely kill
Preheat oven to 450 degrees.
Split live lobster with a sharp pointed knofe from head to tail.
Open flat and remove intestinal vein, stomach, and tomalley.
If desired, save tomalley to add to stuffing.
Crack claws, remove meat, and cut into pieces.
Moisten Ritz crumbs with butter and egg.
Add Parmesan cheese, tomalley if desired, and crabmeat.
Spread stuffing mixture into lobster cavity and tail.
Place on baking sheet and place in oven for 20 minutes.
lightly.
If using cooked lobster or crabmeat, remove the pan
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.
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.
Plunge lobster headfirst into an 8-quart
rapid boil. Add the lobster and cook for 8 minutes
HOW TO COOK A LOBSTER:. Place a steamer rack, pasta
hold of a few lobster bodies, swing past a good
elt the butter, add the lobster and season with salt. Cook
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.
Add salt and pepper. Fold lobster and dill into mixture and
Saute green onion in butter in a large saucepan until tender. Add flour, stirring until smooth.Cook 1 minute, stirring constantly. Gradually add half and half, cook over medium heat stirring constantly, until thickened and bubbly. Stir in red pepper, wine, and lobster. Cook 1 minut. Spoon lobster mixture into patty shells, sprinkle with parsley.
I don't know what patty shells are, that is what the recipe calls for. I just use ramekins.
Melt cream cheese over low heat very slowly.
Blend in all the ingredients except the lobster and Sauterne.
Mix well, never allowing to boil.
Add lobster and wine.
Mix and heat through. Transfer to a chafing dish.
Carefully control heat, as it will separate if it boils.
Serve with crackers or bread.
Recipe will feed several.
Chop lobster very fine.
Mash yolks only (reserve whites for salad or other recipe).
Add yolks to lobster.
Add remaining ingredients and blend well.
Serve on crackers or party rye, heated in broiler.
Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
Chop larger pieces of lobster into small pieces.
Add lobster, milk and cream to the potatoes and onions.
When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
Serve immediately.
If using thawed frozen lobster tails, cook in pot of
eat from the cooked lobster shells. Keep lobster shells and cut them
aste.
Remove lobster meat by twisting off lobster head and discarding