Sentences with phrase «lobster meat into»

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

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

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

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

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

Not exact matches

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.

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

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.

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.

When the lobster parts have fully cooled, remove the meat from the shells and cut into 1/2 - inch pieces, reserving both the meat and the shells separately.

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

Cut lobster meat or shrimp into bite - size pieces.

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

Although lobsters are highly unsightly, the sweet, salty, sensual delight of a claw dipped into drawn butter more than compensates for the lobster's cockroachlike appearance and the work involved in extracting meat from shell.