Sentences with phrase «add lobster»

Poach fresh lobster pieces in an abundance of real butter (save the leftover butter to cook shrimp or scallops in); add a little tiny bit of dry thyme and salt, or use large pieces of tinned, frozen lobster tossed in a bit of sizzling butter just to warm; add lobster to the sauce right at the end, just before serving.

Just before it starts to smoke, add the lobster tails, turn the heat down to medium and cook for 1 minute, undisturbed.

Add the lobster stock emulsion and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon.

One way to make grilled cheese gourmet is to add lobster.

Add lobster tail and cook until the shell curls and the lobster meat turns white, 8 to 10 minutes.

Then, add the lobster, shrimp, and crabmeat and toss the mixture lightly.

Add lobster shells and cook, turning occasionally, until lightly browned in spots and very fragrant, about 8 minutes.

In Cabo, locals often add lobster, scallops, octopus, and even squid into this dish.

Add lobster meat; cook until just heated through, about 1 minute.

Boil salted water, add lobster and cover.

You could add lobster and crab if you desire.

Add the lobster and stir to coat with the butter.

Add the lobster tails to the rub and coat well.

Meanwhile, add the lobster - infused butter back to the large skillet over medium - high heat.

Carefully add the lobster, meat side down.

Add the lobster and continue to cook the bisque for another 2 minutes until the lobster meat is heated through.

As long as we were taking liberties, we also added lobster and used fennel fronds in place of pastis.

Add lobsters.

Add the lobsters and cook until red and firm, 8 to 10 minutes.

Add lobsters, cover, and cook until bright red, 8 — 10 minutes.

Add lobsters and cook until shells are red but meat is not yet cooked through, about 5 minutes.

Not exact matches

Its product line includes fresh and frozen seafood such as halibut, lobster, salmon and tuna, as well as value - added items like processed and smoked seafood.

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«We have also experienced success in several new markets, including celebrating our first shipment of live lobster to the up - and - coming Brazilian market; expanding our value - added product reach to Australia; rolling - out a line of retail products targeting the emerging middle - class in China; and introducing Propeller Clams, a new clam species, to the sushi - hungry Asian market.»

And for lobster, the amount adds up to more than 650,000 pounds of finished product through Gaspé Cured sales office.

Add more seaweed and the lobsters, sausage and shellfish.

After the lobster is dressed with the vinaigrette, add the cilantro and stir to incorporate.

Sprinkle the flour a tablespoon at a time into vegetables while also adding small amounts of reserved lobster stock to keep the mixture from becoming too dry to mix.

Add the paprika, tomato paste and lobster base and stir to combine well.

When you want some bisque just steam a lobster tail, add the dairy and you're done.

The basics behind lobster bisque is that you need to cook the aromatics, like onion, shallot, and garlic first, then add a little flour to thicken, add some liquid, and then blend it all together.

Luckily our local Fresh - Thyme market usually have lobster tails for under $ 5... so I also added another tail.

The flour gets added to the onion - shallot - garlic mixture while you prepare the lobster base.

I did add more of the lobster base to stretch the soup farther — so maybe not as thick, but it was still very tasty and rich like lobster bisque should be.

Add tomato and lobster stock and let cook for 15 minutes.

Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking).

I add avocados to salads, stuff a half with tuna or shrimp salad (but lobster salad sounds good, too), mix them in with cold soups or just sprinkle a few slices with Maldon salt crystals for a satisfying and healthy snack.

At present, the company, «sells everything except live lobster,» Smith says, although plans to add that capability are currently in the works.

«We want to add scallops, lobsters from Maine and Nova Scotia, and other products we personally like.»

Add 1 cup of lobster stock to the rice and stir continuously until the stock has nearly absorbed, about 2 minutes.

Add the frozen lobster tails, seafood stock, bring to a boil, reduce to a simmer, and cook for 10 - 12 minutes.

For the Lobster Risotto: In a large saucepan over medium - high heat, add the butter and olive oil.

Additionally, I've seen people add garlic and cheddar for more of a Red Lobster - type roll.

Adding bang bang to butter adds heat and acidity when finishing steaks or poached lobster dishes.

Cook on both sides and then add in the cooked lobster if you are using it and the vegetable mixture back to the wok.

Spread half of the cheese over the tortilla; add 5 slices of potatoes and half of the sliced lobster to half of the tortilla.

For the lobster: Bring a pot of water to a boil and add the white vinegar.

Add the cooked ravioli and lobster meat, and cook until the lobster is warmed through, 2 minutes, tossing to coat.

Add the reserved peas, lemon juice and reduced lobster stock, and bring to a simmer.

Add 6 cups water, heavy cream and Minor's Lobster Base.