Sentences with phrase «lobster meat»

Remove lobster meat from shells and cut into large pieces; discard shells.

In this video, you'll see how to turn rich, tender lobster meat into simple gourmet tacos.

Add lobster meat to remaining butter in saucepan and toss to coat.

Add reserved lobster meat, cream, and salt, stirring to combine.

Stir the remaining lobster meat into the stock and remove from the heat.

Cut lobster meat or shrimp into bite - size pieces.

Melt Butter and saute lobster meat until white, 3 - 5 minutes.

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

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.

Their signature lobster ravioli is made with large chunks of lobster meat folded inside freshly made pasta and drizzled with a grappa - sambuca tomato cream.

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.

Remove lobster meat; slice crosswise into 1 / 2 - inch pieces.

It's an hour and fifteen minutes from the mainland and worth every minute for a crisp roll that's buttered just enough, a light touch with the mayo, and a generous fill of perfectly pulled lobster meat.

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

Chunks of fresh lobster meat were mixed with a number of ingredients including, I believe, some green chile.

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

Labrador Lounge's recipe marries a rich, buttery four - cheese sauce (Cheddar, Monterey Jack, Asiago, and Swiss) with bright chives, plenty of fresh, sweet lobster meat, and a toasted breadcrumb topping.

Place a dollop of the crème fraîche on top and place a piece of lobster meat on top of the crème fraîche.

Divide the bisque among bowls and garnish with the reserved diced lobster meat.

, but weirdly enough I can't seem to find frozen lobster meat around here right now.

Coogee Pavillion does a tasty lobster roll but its quiet expensive and I don't think there is enough lobster meat to warrant the price.

Tender chunks of cold water lobster meat, seasoned with sherry, and pressed between tarragon egg pasta above and tomato egg pasta below.

Season with salt, then spoon lobster meat into bowl with dressing with a slotted spoon and gently toss to coat.

Another resounding hit was the Cold Water Lobster Tail that featured a thin, crispy and well - seasoned savory batter ensconcing the super-sweet lobster meat within.

For instance, I ate one of my favorite lobster rolls last summer on a spotless, fresh - blown Maine day, boating up the coast from my home in Portland to French Island, where we anchored and swam in the bracing ocean, then carried on for lunch at Dolphin Marina in Harpswell (the roll there was a top - loading hot dog bun, buttered and toasted, lobster meat lightly mayoed, reconjuring an earlier ocean gulp).

Another came after a Popham Beach excursion with family and friends, at Five Islands Lobster Co. in Georgetown, a postcard - perfect harbor, where the roll (toasted hot dog bun, no butter) was piled with an embarrassment of picked lobster meat, and we sat at picnic tables on the wharf, watching buoys bob, boats pass, blue sparks shooting off the ocean.

Seafood lovers can enjoy the 3 pound succulent Lobster Thermidor, boasting whole Maine lobster meat sautéed then placed back in the shell where it is topped with gruyere cheese sauce and toasted garlic bread crumbs and finished with shallots, white wine and fresh herbs.

Rounding out the menu are the popular Beach House burger, swordfish tacos, and a lobster BLT with warm lobster meat, lemon tarragon butter, local bacon, Bibb lettuce, farm tomato, and avocado.

The light, crisp, golden, lacy tempura - coated shiso leaf is topped with a charred tomato slice, a chunk of succulent lobster meat and a generous drizzle of ponzu aioli.

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

Here, chef Michael Smith does his home state proud with lots of fresh lobster meat, buttery housemade rolls, homemade mayo, and a side of crispy French fries.

For the lobster salad: 1 pound of cooled lobster meat (meat of about 2 medium lobsters) 1 green papaya cut into 1 - inch batons 1 red pepper cut into 1/8» dice 1 jicama cut into 1/8» dice 8 leaves of leafy green lettuce 1 tbsp chopped cilantro

Chop reserved lobster meat into bite - size pieces; drizzle with oil just to coat.

LOBSTER STEW * 14 fresh Maine lobster meat, brandy, sherry, lobster broth, cream, paprika, fresh ground pepper, crackers

Lobsters yield about 20 percent of their weight: a 1 1/4 - to 1 1/2 - pound hard - shell Atlantic lobster will yield about five ounces of lobster meat (claws, knuckles and tail)... about what goes in a decent - size lobster salad roll served throughout the New England region.

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

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

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

Meanwhile, dice half of the reserved lobster meat and reserve for a garnish.

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.

Add the lobster meat and claws, cover, and simmer until the lobster is opaque and the mussels are fully open, about 1 more minute.

Squeeze a lemon wedge over the lobster meat and brush liberally with extra Latasha's Kitchen Chilli Oil.

Carefully place the lobster meat back into the shell, pink side up.

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

Once cool enough to handle, remove the lobster meat from the shells and set aside for the chowder.

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.

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