|Culinary Confessions of the PTA Divas|
|by Pam Brandon|
Anne-Marie Hodges and Pam Brandon were two businesswomen with a flair for the good life when they met in the cafeteria of a public school.
1 - 10 of 529 for lobster
Place celery in ... boil, drop in lobster, head first. ... and chicken bouillon. Instead of Lobster Bisque, you'll now have Shrimp Bisque! Makes 3 quarts.
Thaw the lobster meat in the ... meat instead of lobster meat to make crab bisque. Serve with Pilot crackers and garnish with parsley or a sprig of dill.
Sauté crabmeat or lobster with olive oil, ... lobster meat is cooked and flaky white and the crumbs are toasted. Serve with melted butter and lemon wedges.
Peel and mince ... stir in the lobster meat. Transfer to ... a twist of lemon and topped with a Béchamel or white sauce or in a pool of lobster bisque.
Chop freshly cooked and shelled lobster meat into 3/4 ... fresh lemon, with a sprig of parsley as garnish. A sprinkling of paprika may be added for color.
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.
Cook onion and ... cooked chunks of lobster meat. Add salt ... richer chowder, stir in a few tablespoons of cream during the last few minutes of cooking.
Place the lobsters in a large ... minutes. Season with white pepper and salt to taste. Strain the bisque and add the lobster meat. Serve immediately. Serves 4.
Warm lobster bisque and tiny ... boil. Add sour cream and seasoning. Reduce heat to warm and add grated smoked Swiss cheese. Serve in round bread. 'Connell
The rest of ... butter. 2) Split lobster cavity and tail, ... stuffing and tail. 5) Bake lobster for approximately 15 minutes or until stuffing heats through.
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