|Soups and Stews (Cooking for Today)|
|by Better Homes and Gardens Books|
Dozens of recipes for hearty and light, simple and sophisticated soups and stews feature handy tips on simplifying cooking, nutritional analysis o...
1 - 10 of 32 for lobster stew
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Cut lobster meat into 1/2-inch ... and lobster meat to butter; heat. Add milk and cream and bring almost to boiling point. Garnish with parsley. Serves 6.
Boil lobster and remove meat. ... taste and paprika to heighten color. This dish is even better if it stands for a few hours before you reheat and serve.
Melt butter in a fry pan. Let lobster meat simmer in ... Makes 4 servings. Stew tastes better if ... great for any other thing. Keeps approximately 3 weeks.
Remove lobster meat from the ... for a while then when ready to serve reheat. Do not boil. A bit of sherry may be added, if desired. Be sure to do ahead.
Saute the lobster meat, juice, and ... drippings from frying pan. Cook on low heat 1 hour or longer. The longer, the better. Serve with oyster crackers.
Remove meat from lobster shell; cut into ... or until the butter is slightly pink. Add the milks and seasonings; heat to a boiling point, but DO NOT BOIL.
Melt butter in ... mixture thickens. Add lobster, onion, and ... low heat for 10 minutes. Add cream. For bisque, strain through sieve before adding cream.
Saute lobster meat slowly in ... Cool to room temperature before refrigerating. Cover loosely. If using foil, punch a hole. Best if made a day or two ahead.
For each full ... from one chicken lobster. After lobsters ... taste. Allow the stew to stand 5 ... serving. This is one of the secrets of truly fine flavor.
Heat 2 cups cooked lobster meat in 1/4 ... hour before serving. Just before serving, add 2 beaten egg yolks and 2 tablespoons of sherry and mix thoroughly.
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