ized bowl. Mix in chopped lobster; cover with plastic wrap; refrigerate
est of one lime.
LOBSTER ROLL WITH LIME AIOLI:
Spread
-Whisk mayonnaise,lemon juice, mustard, oil, tarragon hot sauce, salt & pepper in medium bowl. Gently toss in lobster meat and cover with plastic wrap or foil and refrigerate for at least 1hr. or until chilled.
-Place hoagie rolls under broiler for just a few seconds or until lightly toasted. Fill each hoagie roll with lobster meat.
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.
he buttermilk and lobster meat; cook until the lobster is heated through
rom heat.
Place the lobster chunks in a mixing bowl
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.
lightly.
If using cooked lobster or crabmeat, remove the pan
In a large saute pan or Dutch oven at medium heat, melt butter. Add celery, onion, parsley, paprika and cayenne pepper.
Saute until it begins to soften and brown.
Add flour to roux consistency.
Add crab meat and lobster meat, stirring until hot. Slowly stir in white wine.
Cook for 2 minutes and then add the half and half.
Bring just to boiling point and stir 30 seconds. Remove from heat and let stand for 5 minutes.
Serve in your best soup bowls with toast points on side.
Garnish with fresh, chopped parsley.
Serves 6.
op of corn. Top with lobster. Cover.
Place on high
Layer in real big pan the clam juice and steamers (if you have them), potatoes, link sausages, hot dogs, onions, corn, *crab legs, shrimp or lobster, clams (heated in separate pan when clam boil is finished) and melted butter.
When everything is layered, put on tightly closed lid.
Turn on low heat for 45 minutes to 1 hour. Serve with fresh Italian bread.
ntil tender. Add clams and lobster and stir well.
In
in a small bowl combine all ingredients except for the crackers.
Cover and chill mixture for at lesst 2 hours.
Serve on crackers.
Cook the onion in the fat until translucent and lightly golden.
Strain and reserve the fat, discarding the onion.
To two tablespoons of the fat, add the crushed soda crackers.
Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
Add seasonings to taste, the remainder of the strained fat and the hot cream.
Serve with chowder crackers.
Cook seafood.
Pour sherry over seafood and let sit.
Melt butter in pan.
Stir in flour (low heat), slowly.
Add salt, mustard, cayenne and mushrooms.
Add cream slowly.
Cook until thick.
Add to seafood and sherry. Cover with butter and crumbs. Cook at 375\u00b0 in casserole pan 10 minutes. Serve over egg noodles or cook in puff pastry.
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.
Remove the meat from lobsters, chopping into bite-size pieces.
Combine lobster meat, mayonnaise, Dijon, lemon juice, celery and salt and pepper to taste.
Butter hot dog buns and place on grill until toasted, then fill with lobster mixture.
Garnished filled buns with crumbled potato chips, chives and dill pickles.
ard Sauce.
Its a New England custom to serve Indian Pudding
arlic, break open your cresent roll dough tubes.
Smooth together
Fry bacon until crisp.
Remove from skillet.
Brown onions. Add all other ingredients except beans.
Cook 15 minutes, uncovered.
Drain the lima and kidney beans.
Mix with the can of New England-style baked beans and crumbled crisp bacon.
Mix onion and bean mixture.
Pour into 3-quart casserole.
Bake at 350\u00b0 for 1 hour.
Serves 15.