d the potatoes and saute for about 15 minutes, or
o 425 degrees F.
FOR THE SAUCE: Combine mustard and
o boiling.
Add frozen lobster tails; heat to boiling.
Preheat the broiler.
Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Drop lobster tails into boiling salted water and cook for 10 minutes.
Remove from water and cool.
Combine the remaining ingredients in a small saucepan and keep warm.
Trim the shell and loosen the lobster meat from shell.
Place in a shallow pan and baste with the butter mixture.
Broil until brown, basting frequently.
Serve immediately.
oil. Reduce heat and simmer for 15 mins. Strain, discarding any
Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted.
stir occasionally.
When melted, stir in the lobster meat or shrimp meat.
Garnish with red pepper if desired and serve with the crusty bread.
Cut lobster tails down through middle of hard shell with sharp knife.
Grasp tail in both hands and open flat.
Spread with softened butter or margarine.
Place 4-inches below the source of heat in preheated broiler.
Broil 8 to 10 minutes, depending upon heat.
Preheat the oven's broiler.
Thaw the lobster tails partially and use kitchen scissors to cut the shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards.
Broil the tails about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.
Place lobster tails in large saucepan.
Add remaining ingredients.
Bring to boiling point.
Cover and cook 20 minutes. Remove tails from water.
Split in half with sharp knife.
Serve with melted butter.
ugar; set aside.
Split lobster in half, clean out stomach
lobster, head first, into boiling water. Allow to boil for 10
nd garlic and sweat them for 3 minutes. Add the fennel
o use as a marinade for the lobster tails.
Spoon some
For the lobster stock:
In a large
For the Lobster Ravioli: In a large saute
n chopped lobster; cover with plastic wrap; refrigerate for at least 1
For the Orange Cognac Sauce: In
For the lobster and basil oil:.
Combine
Using a double boiler, make a thick white sauce of the milk, flour and butter.
Add green pepper, pimento, onion, Worcestershire sauce, red pepper and salt.
Mix egg yolks and cream, then add to sauce just before stirring in mushrooms and shrimp, lobster or chicken.
Make just before serving.