he split lobster shells apart and gently lift the tail meat to
he veal chop with the lobster tail leaning off.
the veal
our food processor for this recipe. If you don't have
cup mozzarella cheese.
Shrimp and Lobster Butter Cream Sauce:
owl, combine the crackers and shrimp. Stir in the melted butter
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.
Cover the shrimp or lobster tails with the champagne or
mazing, so are shrimp and even chicken breasts.
Lobster Packets -- I
Cut lobster tail lengthwise along shell to within
Heat oil in a very large nonstick skilled over medium heat, then add onions and garlic. Saute 10 minutes until golden.
Add tomatoes, wine, spices; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or till flavors are blended and sauce is slightly thickened.
Cut lobster into 1/2\" pieces. Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.
Cook linguine, drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.
Remove lobster tails from shell and rinse
oup warm while preparing the lobster.
Bring a medium saucepot
For the dressing, beat together all dressing ingredients in a small bowl.
Combine shrimp, lobster, tomatoes, cucumber, onion, herbs and chili pepper in a large bowl. Toss with dressing, sprinkle with peanuts and serve with limes on the side.
Place cleaned shrimp in a mixing bowl, add
Defrost lobster tail in fridge for 24hrs.
Remove thin underside membrane from lobster-tails with scissors.
Push bamboo skewer length wise through tail to prevent curling.
Place colander over boiling water in large pot, or use steamer.
Place lobster tails in colander; place vegetables on top and around tails.
Combine soy sauce, broth, and water; brush over tails and vegetables.
Cover pot; steam 20 minutes or until vegetables are crisp-tender and lobster meat loses translucency and is opaque.
oil in a saucepan. Add lobster tail and cook until shell turns
own the center of the lobster tail shells on the top side
In sauce pan saute onions in 2 tablespoons butter until tender.
Add the rice and cook a minute of two, stirring constantly.
Add wine and cook until absorbed.
Add stock in stages, stirring until rice is between al dente and tender/creamy.
Cut lobster tail into chunks and add to rice.
Cook until lobster is cooked through.
Add remaining butter, Old Bay seasoning and grated cheese.
Sprinkle with parsley.
Boil lobster tail (in shell) for 5 minutes.
Remove from shell and chop into medium size pieces; set aside.
Saute onion in butter until soft in a large saucepan; stir in flour.
Cook, stirring constantly, until bubbly.
Stir in chicken broth; continue cooking and stirring until mixture thickens and boils 1 minute.
Stir in diced lobster and sherry.
Cover and simmer 20 minutes.
Blend in cream, tomato paste, salt and pepper.
Heat slowly just until hot.
Finely chop the shrimp or lobster meat and marinate 30 minutes