Cut the cooked lobster meat into chunks. Divide lobster and cheese evenly over tortillas and place 2 sprigs of cilantro on each. Sprinkle with lime juice and roll the filled tortillas.
Wrap the tortillas in aluminum foil and warm on a grill or in a microwave over. Serve lobster wraps with your favorite salsa.
Preheat the oven to 325 degrees F (165 degrees C).
Line a baking pan with aluminum foil.
Combine cooked lobster meat, bread crumbs, butter, Worcestershire sauce, and salt in a bowl.
Fill the empty lobster tails with stuffing and brush with olive oil.
Place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover. Bake until stuffing is completely cooked, about 50 minutes.
Make white sauce by sauteing onion and mushrooms in butter until transparent.
Add flour, salt, pepper and paprika.
Add, slowly stirring until thickened, chicken broth and milk.
Stir in the egg yolk and cooked lobster.
Pour into 4 lobster tail shells, 4 scallop shells or a casserole.
Top with buttered bread crumbs flavored with 2 tablespoons Parmesan or 1/8 teaspoon oregano or 1/8 teaspoon sage.
Bake at 350\u00b0 until bread crumbs are brown, just a few minutes.
Break up cooked lobster meat.
I like to
aste.
Remove lobster meat by twisting off lobster head and discarding
auce. Process until smooth. Mix lobster, corn, and green onions in
our.
FOR LOBSTER SALAD:
Combine cooked Maine lobster meat, cooked lobster roe, green
ool slightly.
If using cooked lobster or crabmeat, remove the pan
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.
rozen lobster tails, cook in pot of boiling water until almost cooked
b>whole claws, remove the meat whole and reserve for garnishing. Cut the lobster
he meat from the cooked lobster shells. Keep lobster shells and cut them
Use cooked lobster meat cut into bite size pieces.
If live Maine lobsters are used, boil lobsters 12 minutes.\tPick out meat, keeping claw meat whole and tails cut in half lengthwise.
Cover to keep warm and set aside, or prepare in advance and refrigerate. Cook pasta according to package directions while making sauce. To warm cold lobster meat, place lobster meat in colander before draining pasta.
Hot pasta/vegetable water draining through the colander will heat the lobster meat.
For the Lobster Ravioli: In a large saute
he crab meat and the lobster meat.
Divide into 10
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.
In food processor bowl, add 1/2 cup tomato and next 4 ingredients.
Process until smooth.
Pour mixture into a medium bowl; stir in 1 1/2 cups tomato and next 5 ingredients; set aside.
Cut whole kernels from ears or corn to measure 2 cups.
Combine corn, lettuce and watercress in a large bowl; toss well.
Add tomato mixture, and toss gently to coat.
Divide evenly among 4 serving plates; top each with lobster.
and nutmeg. Add the cooked pasta and lobster and stir well.
n paper towels.
Combine lobster, mango, cucumbers, mayo, salt and
mixing bowl toss the lobster with 1/4 teaspoon cup