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.
br>FOR LOBSTER SALAD:
Combine cooked Maine lobster meat, cooked lobster roe, green
Thaw lobster tails by separating them and setting out (room temperature) for approximately 4 hours.
Soften cream cheese.
Cut lobster meat into bite-sized pieces.
Stir everything else together, adjusting the consistency with milk, as desired.
Place into an oven-proof dish and refrigerate for several hours.
Bake uncovered in a 375 degree oven for 25 minutes till bubbly.
Stir sour cream, mayonnaise, lemon juice, and seasoning mix in medium bowl until well blended. Add lobster meat; gently stir to blend. Cover.
Refrigerate at least 1 hour to blend flavors. Stir dip and sprinkle with green onions before serving. Serve with water crackers.
ime, stirring constantly, until the stew is thick, hot, and has
utter and some of the lobster meat into the pot.
Cut cooked lobster meat into chunks.
Divide the lobster meat and cheese evenly over the tortillas and place 2 sprigs of cilantro into each.
Sprinkle with lime juice and roll the tortilla.
Wrap the filled tortilla in foil and warm on a grill or without foil in a microwave oven.
Serve with salsa.
old in crabmeat, refrigerate.
Lobster.
Split lobsters lengthwise with
Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to \"cook\".
Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.
-7 minutes.
Add lobster meat and Mrs. Dash and
Boil the lobster for about 16-18 minutes.
Pick apart and cut up in good-sized pieces.
Put the mayonnaise on and mix.
I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.
Fill it and enjoy.
NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.
n middle.
To Make Lobster Sauce:
Saute 1/4
till whisking, add the milk, lobster juice, and cook for a
Heat frying pan on medeum heat.
Chop lobster meat and green onions.
Add lemon olive oil to frying pan.
Add simply potates garlic and herd potates to frying pan sauting for 4-6 minutes or until they are starting to brown up.
Add lobster meat ,whites parts of the green onion and old bay seasoning. Continue sautaing untill everything is well blended.
Cook until golden brown then add remainning parts of green onion.
Arrange 1/3 of the lobster meat over the noodles, cover
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.