Web1. Lobster, Feta, and Avocado Salad. Avocado adds heart-healthy omega-3 fatty acids. Raise the fiber content by substituting darker greens like raw, macerated collards, kale, or baby spinach. Get
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WebBring large pot of water to boil. Add lobster tails to water, and boil until cooked through and bright red, approximately 5 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid, saving as much loose lobster meat with the liquid as possible. Cool lobster tails by running under cool water.
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WebRemove lobster from water and leave lobster broth in pot. Pry open the shell with 2 forks and cut the meat at the fin with scissors. Add the shells back in the pot, set heat to high and bring to a boil. Then lower heat to low and simmer for at least 30 minutes to an hour to extract as much flavor from the shell.
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Webthat are low in cholesterol. by Time by Nutrition Title Sort. Reel Cuisine. Tradewind Lobster Barbecue Sauce. Lasagna Sarde with Lobster. Pat's Seafood Stock. Lobster Vinaigrette. Smoked Lobsters. Black Lychee Tea Smoked Lobster & Mango.
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WebCut or break the shells into large pieces. Melt butter in a large saucepan over medium heat. Add the lobster shells, onion, celery, garlic, bay leaves and thyme; cook, stirring often, until the vegetables are softened, about 10 minutes. Sprinkle flour over the vegetable mixture; cook, stirring constantly, for 2 minutes.
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WebReserve the steaming liquid. Set the lobster tails aside to cool. The colors on the shells will change from browns to bright red and pink. Once cooled remove the lobster meat from the shells and set both the meat and the shells aside. In a large pot heat to medium, add and melt 3 tbsp of butter.
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WebStrain the lobster stock through a fine sieve. In a saucepan, melt the butter, sprinkle with flour, cook and pour in the stock. Cook for 10-15 minutes, add the cream, the lobster paste, brandy and cayenne, briefly boil and season. Add the lobster pieces and heat through. Serve garnished with parsley in soup bowls.
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WebLobster Bisque: Step 1 Place your saucepan or pot on medium-low heat. Step 2 Add tablespoon of butter and 1 teaspoon of olive oil, minced carrots, minced celery, onion, 2 minced garlic cloves, and cubed tomato into the saucepan. Allow time for the vegetables to soften and become fragrant. Step 3 Add 1/4 cup of dry white wine or sherry.
WebIn a medium skillet swirl the butter and smashed garlic cloves over medium-high heat until nutty and fragrant. Add the remaining lobster, and saute 1-2 minutes. Set aside a few of the biggest prettiest pieces for garnish and add the remaining smaller pieces o the soup. Simmer soup gently on low for a few more minutes.
WebAdd the onion, celery, carrot, garlic, peppercorns, thyme, bay leaves and lobster/shrimp/crab sells to a large stock pot. Press down to condense any space between the ingredients. Add water to cover, then bring up to a boil. Lower the heat so the water is gently simmering and cook for 20-3o minutes.
WebPour into a high speed blender, or use an immersion blender, and blend until creamy. Return blended onion mixture to pot and simmer over low heat for 10-15 minutes. Whisk in heavy cream and butter and bring to a low simmer. Add in lobster. Cook for 2-3 minutes until lobster is heated through.
WebThaw in refrigerator. 1.Add soup to large pot. 2.Bring to boil; stirring often. 3.Reduce heat to low and simmer 10-15 minutes. Serve and enjoy! Lobster Bisque expertly laced with a touch of sherry. This succulent bisque is made with lobster stock, fresh cream and real butter to echo the rich traditions of coastal Maine.
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WebIn a small saucepan, melt your butter over medium heat, and add the flour. Whisk the roux mixture until a thick paste forms, about 3-5 minutes, or until the flour loses it’s raw smell. Add the roux to the bisque, and continue stirring and simmer bisque over medium-low heat until bisque thickens to desired consistency.
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WebWhisk the flour into the shallot mixture, cook, stirring for 1 to 2 minutes. Add the tomato paste, slowly whisking into the boiling broth. Gradually add wine, lower heat to simmer for 10 minutes, stirring occasionally. Add the lobster meat and warm broth (discarding the bay leaf) into a food processor and blend.
WebInstructions. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes. Sprinkle the flour over the onion and garlic, and stir well to coat. Cook for an additional 1-2 minutes to cook off the raw flour taste.
WebMelt the lobster butter over low heat, mix in the flour and cook, stirring constantly, for 2 minutes. Step 2 Add the lobster stock and, whisking constantly, bring to a boil.
WebDirections. Melt the butter in a saucepan over low heat; add onion and sauté until translucent. Mix together the flour, salt, and pepper in small bowl. Whisk the flour mixture into the saucepan. Cook the mixture; stirring frequently until a light brown roux forms. Slowly whisk in the milk, increasing the heat to medium.