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.
Carefully cut lobster tails down the center using scissors, making a wide enough incision for the meat to \"flower\" out during cooking. De-vein the meat, if desired.
Combine wine, cherry tomatoes, butter, 1 tablespoon garlic powder, and salt in a large pot; add lobster tails. Bring heat to medium and steam lobster tails for 4 minutes. Add the remaining 1 tablespoon garlic powder and continue steaming until meat is cooked through and tender, about 3 minutes more.
Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.
traight down just behind the lobster's eyes to humanely kill
elt the butter, add the lobster and season with salt. Cook
Add salt and pepper. Fold lobster and dill into mixture and
Remove lobster meat from shell; coarsely chop
ugar; set aside.
Split lobster in half, clean out stomach
hold of a few lobster bodies, swing past a good
Melt butter in a sauce pan and quickly saute shallot.
Whisk in flour, stirring constantly.
Gradually add the milk and cream, whisking continuously.
Add salt, white pepper, paprika and curry powder.
Once sauce is thickened, add lemon juice and lobster.
Spoon into crepes, fold, top with addional sauce and sprinkle with optional cheese and serve.
In a large pot bring water to a boil.
Add spaghetti and cook 9 minutes, until al dente.
Separate the lobster tail and cut in half lengthwise, then into slices crosswise.
Crack the claws and take out the meat.
Add butter, garlic, and olive oil to a large microwave safe bowl and cook for 2 minutes until garlic softens.
Add scallions, spices, and lobster and microwave an additional 1 1/2- 2 minutes until heated through.
Drain spaghetti and add to bowl, toss and serve.
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.
Warm oil in a small nonstick skillet over medium heat; add ginger, saute 1 minute and transfer to a large mixing bowl.
Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper.
(Note: You can purchase already cooked lobster meat and skip steaming or broiling it.) Set a lettuce leaf on each of 4 plates.
Arrange salad on top and garnish with red onion.
Yields about 1 cup lobster salad per serving.
he cooking liquid.
Add lobster into pot and cook for
Cut the lobster in two down the centre.<
In a medium saucepan, over medium to high heat, bring the beer to a boil.
If lobster tails are still in the shell, split the shell lengthwise first.
Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.
mmediately.
ASSEMBLY: Carefully remove lobster meat from shell, reserving heads
In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid.
Add heavy cream and reduce until thick.
Add lobster meat, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.
Bring a pot of salted water to a boil and cook fettuccine.
Drain and toss with the lobster sauce you just made.
Garnish with chopped parsley.
Cut lobster meat into bite size pieces and set aside.
Heat the butter in the food pan and fry the mushrooms for 2 minutes. Stir in the paprika and tomato paste.
Add the lobster and cook until hot.
Thicken the sauce with the cornstarch, stirred into the cold vermouth.
Serve on a bed of rice.
Wipe
mushroom
caps with damp cloth.
In a large bowl, combine
crumbs,
garlic,
parsley, paprika and melted butter. Add coarsely
chopped
lobster meat.
Stuff caps and place in buttered baking dish.
Bake at 425\u00b0 until heated through for 8 to 10
minutes.
Serve
with lemon wedges and a sprinkling of chopped parsley.