Mix Lobster Delights, mayonnaise, celery and onion.
Serve on bed of lettuce.
Makes 4 servings.
Spread tortilla chips on a 10-inch wax-paper lined paper paper.
Layer the crab,lobster and shrimp over the nachos.
Spread the shredded Monterey Jack cheese on top.
Microwave at med (50%) until cheese is melted, 1 1/2 to 2 1/2 minutes.
Serve with picante sauce.
Mix lobster delights, mushrooms, bell pepper, olive oil and Italian seasoning. Serve on lettuce with a good squeeze of fresh lemon juice. Top with Parmesan cheese.
Heat a little olive oil in your wok or pan.
Put the lobster Delights in the hot oil and cook until they are hot (about 2 to 3 minutes).
Add the pasta ready and stir until the sauce is hot. Spoon over cooked rice (or pasta).
If you wish to include other vegetables, cook them 5 to 7 minutes in the oil, then add the Lobster Delights.
Fix noodles according to package; add frozen vegetables at beginning point of a boil.
Halfway through cooking, add cut up crab or lobster.
nd/or crab and/or lobster, and drizzle with lemon juice
ater to boil then add lobster cook for 8-12mins depending
Take sour
cream,
mushroom
soup, eggs and cheese; mix together. Take
spinach and lobster; add to mixture.
Top with bread crumbs.
Bake at 400\u00b0 for 1 hour.
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
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.
For the preserved lemon dressing, combine olive oil, preserved lemon, spring onion, lemon juice, honey and chili flakes in a large serving bowl. Season to taste. Set aside.
Combine lobster and olive oil in a bowl and season to taste. Heat a large frying pan over medium-high heat. Cook lobster meat, turning occasionally, for 3 mins, or until seared and just cooked through. Chop roughly.
Add remaining ingredients to bowl with dressing. Add lobster meat and pan juices and toss gently to combine. Serve immediately.
oil.
Chop up the lobster meat into small pieces and
ngredients.
Fold in fresh lobster meat and chives, reserving the
nto 4 even pieces. Dust lobster pieces with flour.
Heat
ix well.
Add the lobster or seafood combo and stir
Turn tails upside down. Using scissors, cut down each side of the soft skin. Peel away skin and remove meat from the shell. Cut into small cubes.
Heat 1 tsp oil and 1 tbsp of the butter in a medium skillet on medium heat. Cook lobster, stirring, until changed in color. Remove from pan.
Heat remaining oil and butter in same pan. Cook shallots and garlic until soft. Remove pan from heat. Stir in mustard, lemon peel and juice, tomato, herbs and lobster. Season to taste.
Spoon lobster mixture into endive leaves. Serve immediately.
Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
Add lobster meat to mayonnaise sauce and combine.
Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with lemon slices.
utter, stir in sherry and lobster meat; set aside.
Melt