Sentences with phrase «cooked lobster meat»

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat.

Surrounded by shucked and butter - cooked lobster meat, this onion - garnished masterpiece is served in a dish bed of vanilla cream sauce, made with bay leaf and peppercorn - boiled lobster shells, garnished with fresh green onions.

We've called for live lobsters in this recipe, but, to save time, you could use 1 pound (about 3 cups) cooked lobster meat from your fish market.

1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.

PREP TIME: 15 minutes TOTAL TIME: 15 minutes SERVINGS: 4 2 1/2 c cooked lobster meat, coarsely chopped, or lump crabmeat 1 Tbsp unsalted butter, melted 1/2 package shredded coleslaw mix (7 — 8 oz total) 1/4 c reduced - fat sour cream 2 Tbsp cider vinegar 1 tsp honey 4 top - split hot dog buns (preferably whole wheat), toasted 1 lemon, cut into 4 wedges 1.

2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche

3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves garlic, crushed and minced 1 tablespoon freshly grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds cooked lobster meat

Even cooking the lobster meat won't kill all of the bacteria.

Not exact matches

Prepare the lobster filling: Chop the cooked and cooled lobster meat into 1 - inch chunks.

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

1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving

Transfer lobsters to a rimmed baking sheet and let cool (we cooked our live lobster first, and then did the tails in a second batch) 2) Crack lobster shells, pick meat from tail and claws, and cut into 1 / 2 - inch pieces.

Cook the lobster until there is a light char on the meat.

Stir in the chopped lobster meat and 3 tablespoons of the chives, and cook until lobster is warmed through, about 1 - 2 minutes.

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

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

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

The Cassoulet: 2 teaspoons vegetable oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish

Combine the cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper, and parsley in a bowl.

Cook until the meat is opaque and white or to about 135 degrees F. Remove the lobster tails from the grill and serve with more compound butter and lemon wedges.

You don't need to cook foie gras and lobster every night to be considered a great cook, in fact it's pretty easy to cook with luxurious ingredients... it's much harder to teach a cook how to work with underutilized fish species like scup or sea robin, teach them how to make even the toughest cuts of meat and scraps a winning dish and work with fruit and produce that isn't processed and ready to cook, then also teach them what to do with the potential waste, to me that's really cooking.

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

To prepare the filling, you'll simply grill lobster tails, then combine the sweet lobster meat with tomatoes, green onions, and Herdez ® Red Guajillo Chile Mexican Cooking Sauce.

The only tricky thing about grilling lobsters is that the tail meat cooks much quicker than the claws.

If you really want to gild the coastal lily, scoop some Seaside Guacamole onto tortilla chips and top each off with a whole cooked shrimp or a spoonful of fresh crab or lobster meat.

How about a long party skewer, loaded with deep fried mini, breaded quenelles, breaded baby bay scallops, breaded coins of crab cake patties and small pieces of ready cooked cognac flambéed lobster claw meat in between?

Add a half cup cooked crab meat and a half cup of cooked lobster pieces (leftovers from a lobster meal.