|by Sunset Books|
This all-new edition offers more than 175 recipes for festive finger foods, tempting hot and cold hors d'oeuvres, and satisfying snacks.
Results 1 - 10 of 129 for lobster sauce
*Lobster stock: Add 3/4 ... Heat lobster stock and reduce by half. Add heavy cream and reduce until thickened. Serve over the crab cakes. . Lindenbaum MD
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.
Preheat oven to 400 degrees. Place lobster into boiling salted ... 45 minutes. Prepare sauce: Mix cream ... serve with boiled rice. Pour sauce over lobster.
In wok or ... Add sherry, soy sauce. Cook for ... cook until thickened. Remove from heat. Pour in eggs - stir. Serve with rice. Middle Country School Dist.
Bring water to boil. Add lobster tails. Cover, reduce ... plates and spoon sauce around medallions. Garnish ... starts to settle. Yield: 2/3 cup. Serves 2.
Saute beef. Drain ... water. Add soy sauce. Pour over ... water. Wash rice until clear. Bring rice and water to boil. Simmer very low for 20 to 25 minutes.
Make marinade of ... Meanwhile, make seasoning sauce of chicken broth, ... thickened. Pour in the beaten egg. Stir for 1 minute. Serve with cooked rice.
Remove meat and ... Swiss cheese. Add lobster and heat through. ... Place under the broiler for a few seconds to gently brown and serve with pride. Serves 6.
Defrost shrimp, lobster, and crab; ... low heat until heated through. Serve over white rice. Serves 12. Can be frozen or prepared a day or two in advance.
In medium saucepan ... cream, salt and pepper. Add flaked lobster. Heat thoroughly, but do not boil. Makes approximately 1 3/4 cups. Great on asparagus.
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