Author: Beatriz Llamas
There's something special about lobster you've prepared yourself, but if cooking one on a weeknight isn't your speed, buy cooked lobster or shrimp instead.
I stole this recipe from Mike Kalina who stole the ravioli recipe from Windows on the World Restaurant, and the vanilla sauce from L'Archestrate in Paris. It's a triple copycat worth repeating!!!
Author: Diana Adcock
This is my grandmother's recipe for stuffed coldwater lobster. It is far and away my favorite meal, and if you feel like splurging you will not be disappointed. Also, this same stuffing is excellent for...
Author: Trey9123
These are probably the most expensive mashed potatoes you will ever make! I read a review of a restaraunt in NYC that serves this dish, and was intrigued. Found this on epicurious.com. A perfect side dish...
Author: yooper
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.
Author: Bren
Get out the bibs, lobster crackers and picks! If you've never prepared live lobster, this is a straightforward approach to a decadent meal. I make this once a year, on January 1, my wedding anniversary....
Author: Hey Jude
Make and share this Baked Stuffed Lobster Tails recipe from Food.com.
Author: Alan Leonetti
Move over Martha Stewart. simple is better. Let the natural flavor of the lobster come through and watch your guests' eyes glaze over.
Author: Aroostook
My husband and I love seafood, especially lobster. So I found a new way to prepare one of our favorites. It makes for a very special dinner. Enjoy!
Author: jsgrl
When you want to put on the "dog" but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original...
Author: Manami
From our local/state newpaper The West Australian in one of their special editions. Saving her to try in the future when lobster (crayfish) become a reasonable price. Times are estimated but have included...
Author: ImPat
Even if you don't live at the beach, you can enjoy an impressive backyard clambake. Simply substitute a combination of greens and damp cheesecloth for seaweed, firewood for driftwood and heavy duty aluminum...
Author: Esmie
This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create...
Author: Paul Grimes
I found this recipe that I had written down probably when I was in my late teens, so I'm not sure of its source. It's an quick and easy recipe...delicious too.
Author: Ranikabani
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Author: Emeril Lagasse
An extravagant meal of one of the finest cuts of beef stuffed with succulent lobster tails in a garlic butter sauce. For best flavor, try not to cook past medium doneness.
Author: MARJORIES
Author: Nobuyuki Matsuhisa
This is a very easy recipe with a lot of flavour and color.
Author: MAMAFOO
Make and share this Lobster Tails with Citrus Butter recipe from Food.com.
Author: GinnyP
I watched Paula make this on TV today- Boy does it look good. If lobster is not affordable, you might substitute with canned crab, extra shrimp or as a last resort imitation crab meat.
Author: cookiedog
This is simple, sweetly spicy boil for seafood (or veggies) with a delicious subtle flavor complemented by lemon and garlic. Cook time is time spent simmering flavors together before adding seafood or...
Author: EdsGirlAngie
Make and share this Lobster Stuffed Beef Tenderloin recipe from Food.com.
Author: Diana Adcock
Make and share this How to Steam a Lobster recipe from Food.com.
Author: Andi Longmeadow Farm
Make and share this Maine Baked Stuffed Lobster recipe from Food.com.
Author: Maine-iac
I once worked with a chef who made the most wonderful Louis dressing, but he wouldn't disclose his secret that made it so unusual and so good. Years later, he worked for my dad and told me his secret,...
Author: Toby Jermain
For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It...
Author: quotFoodThe Way To
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to...
Author: RyanVF
Make and share this Celery Root Bisque With Sauteed Lobster recipe from Food.com.
Author: GingerlyJ
This was an experiment that went wonderfully well! Lobster, shrimp, spinach, roasted garlic, mayo, and some cheeses ... you got it! How can that not be good?
Author: Tim Huffman
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
Author: Claire Saffitz
Author: Rebecca Jurkevich
Basic directions on how to broil the tail only. The finished product looks like it does when served in a restaurant. (I cut this from a magazine years ago). Have a look at the photos as a guide.
Author: mums the word
This is from the Red Lobsters. They were nice enough to give me the recipe. - The best of the ocean - and the kitchen - fits in one little bowl. As rich and delicious as lobster can be, it's a bisque that...
Author: Starfire aka Wendy
I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach...
Author: Shelak
Author: Jasper White