ith water to match pounds of lobster. (3 qts. per 2 pounds
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
eat from the cooked lobster shells. Keep lobster shells and cut them
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.
Saute pieces of lobster in butter. When hot, add cream, salt and pepper to taste, and a dash of cayenne. (be careful not to let it boil). Adjust the cream as needed.
o boiling.
Add frozen lobster tails; heat to boiling.
Cut bottom shell of lobster tails using kitchen shears along
Cut bottom of lobster to the shell, but not all the way through.
Cut all membrane from under lobster and discard.
Break shell so lobster can butterfly, but not completely in half.
Brush lobster with butter and place on grill, meat side down, for 2 to 3 minutes.
Turn lobster over; brush again with butter and season with garlic salt or preferred seasonings.
Cook 7 to 10 minutes, shell side down, or until done, depending on size and heat of grill.
Lobster is cooked when meat turns opaque.
p white vine.
add lobster meat with all juices which
Thaw lobster 1 to 2 days in
Plunge lobster headfirst into an 8-quart pot of boiling salted water . Cook
Holding each lobster tail shell side down, cut
Combine first 9 ingredients in a bowl; reserve a few pieces of lobster. Toss with Miso Vinaigrette, and garnish with remaining lobster.
oft, then fold in the lobster until well blended. Set aside
Wrap lobster shells in old kitchen towel
Steam lobster(s) minimally and clean.
Detach claws, legs and body of lobster; add to sauce at beginning of cooking of 30 to 40 minutes.
Reserve tail and add to sauce the final 10 minutes.
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.
Place lobster, mayonnaise, olive oil, shallot, chives, lemon juice, parsley, salt, and pepper in a bowl; mix with a spatula until combined. Cover and place in the refrigerator.
Melt butter in a large skillet. Add garlic; cook and stir until fragrant, about 1 minute. Add hot dog buns; fry until golden brown, about 5 minutes.
Fill each roll with an equal amount of lobster mixture and 1/4 cup shredded lettuce.
Preheat grill.
Remove the soft part of lobster tail with scissors.
Hit shell lightly with a mallet to make it lie flat.
Melt butter in saucepan and add garlic, ginger, tarragon, mustard and salt.
Spoon some of the butter mixture over tails and reserve remaining.
Let stand 20 minutes.
Grill lobster 4 inches from heat for 10 - 15 min with meaty side up, basting frequently with reserved butter mixture.
br>Spoon five tablespoonful quantities of mixture into the pan, allowing