Split rock tails lengthwise with a large knife.
Mix seasoning with oil and lemon juice.
Brush meat side of tail with marinade.
Pre-heat grill and place rock tails meat side down and grill 5- 6 minutes until well scored.
Turn over lobster and cook another 6 minutes, brushing often with remaining marinade.
Lobster is done when it is opaque and firm to the touch.
Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
r processor).
Split the lobster tails lengthwise using a large
Combine mayonnaise, asparagus, peas, peppers, lemon juice, orange juice, orange rind, and lobster in a large bowl.
Season with salt and pepper and mix well.
Arrange lettuce leaves on a serving platter.
Mound lobster mixture on lettuce.
Garnish with tomato wedges and watercress.
Drop lobster tails into large kettle of boiling, salted water. When water reboils, begin counting time; boil for 5 minutes. Drain off water and drench in cold water.
Cut through undershell with scissors; remove meat and reserve shells.
Flake meat with a fork.
Cut
underside\tmembrane
of
lobster
tails and around edges and
remove.
Insert skewers lengthwise through meat to keep tails flat during cooking.
Place on grill about 4 inches from coals, flesh side down, 3 to 5 minutes.
Turn, brush meat with
a mixture of pineapple juice and remaining ingredients, and continue grilling until meat is opaque and tender.\tBrush meat several
times
during
cooking
and
again
just before serving. Serve with remaining sauce and lemon wedge.
et aside.
Cook the rock lobsters in a large pot
Drop frozen rock lobster tails into boiling salted water.<
Wash lobster tails.
Parboil lobster tails by dropping in boiling
o a boil to cover lobster tails; add 1 tsp. salt
In a large steam kettle, bring milk and half and half to 160\u00b0. Add lobster base, paprika, salt, white pepper and sherry.
Stir well.
Add roux and stir well.
Cook 8 to 10 minutes at 180\u00b0. Drain through china cap and add lobster meat (steamed 2 minutes) at the end.
Yields 5 gallons.
he crab meat and the lobster meat.
Divide into 10
arge steamer.
Place the lobster tails in the steamer and
emon juice, stirring.
Add lobster pieces (just enough to heat
In large kettle bring 2 1/2-quarts water to boil.
Add lobster and reduce heat.
Simmer 8 minutes.
Lift out and cool.
Return water to boil.
Add shrimp and simmer 5 minutes.
Drain.
Remove meat from lobster shells, cut into bite-size.
Set aside.
Thaw lobster tails.
Cut underside membrane around edge and remove.
Grasp tail in both hands; bend backwards toward shell side or crack or insert skewers to keep tail flat.
This will prevent curling.
Combine lemon juice, butter and salt.
Grill tail 5 minutes, flesh side down.
Turn and brush with butter mixture. Grill flesh side up for 10 to 20 minutes or until lobster has lost its transparency and is opaque.
he onions, mushrooms, bell peppers, lobster and the pineapple spears into
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.
Drop frozen lobster tails into the boiling water (
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.