|Iced Delights (Conran Cookbooks)|
|by Shona Crawford Poole|
This cookbook is aimed at the busy cook who nevertheless wishes to serve with panache, food that can be made without fuss from fresh, readily-avai...
Results 1 - 10 of 337 for creamed lobster
Repackage those leftovers ... to open. Scoop creamed mixture into the ... using regular chicken stock or bouillon instead, reduce salt to 1/8 teaspoon.
Thaw the lobster meat in the ... Pour in the cream, the milk, ... make crab bisque. Serve with Pilot crackers and garnish with parsley or a sprig of dill.
In a small ... may use fresh lobster meat, or artificial ... ingredients (except paprika, onion and garlic powder) in food processor and bake and serve as above.
Rub flour and ... melts. Stir in cream. Simmer for ... and adjust seasonings. Add crab meat and remaining ingredients; heat for 10 more minutes and serve.
Place the lobsters in a large ... Then add the cream, Sherry and ... to taste. Strain the bisque and add the lobster meat. Serve immediately. Serves 4.
Melt butter in ... of shallots and lobster meat, reserve remaining ... stir in light cream and pepper. Cook ... Unbelievably yummy, but lo-cal and lo-fat.
Chop lobster meat into 1 ... aflame. Stir until flame dies. Blend in seasonings, lemon juice, and cream. Stir until thickened. Serve over rice or linguine.
Cover with buttered crumbs and bake until brown.
Grate 2 cups ... cup of light cream, a quarter ... pound of fresh lobster meat cut into ... Simmer for a few minutes more, then toss with pasta and serve.
Cook lobster according to package ... Stir in sour cream. Remove from ... over top. Bake in a preheated 350°F oven for 30-40 minutes. Makes 4-6 servings.
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