|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
1 - 10 of 52 for lobster tails without shell
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Remove meat and cut into large pieces. Reserve shells. Saute' mushrooms ... Swiss cheese. Add lobster and heat through. ... and serve with pride. Serves 6.
In large Dutch ... a boil; add lobsters and fish (cut ... minutes. Rinse. Repeat this process two more times. Set aside with other seafood. Servings 6 to 8.
Pour water into 4 quart glass casserole. Cover with lid or plastic wrap. Microwave on High 12 minutes or until bubbly. Stir in remaining ingredients. ...
The above is ... claws of the lobsters and add them ... boil. Serve in large flat soup plates with a freshly boiled potato, lots of crusty French bread.
In Dutch oven, cook onion, garlic and parsley until onion is tender. Add tomatoes, tomato sauce, water (or stock) and spices. Cover, bring to a boil. ...
Prepare white sauce ... Saute mushrooms and lobster meat in butter ... Meanwhile, prepare pastry shells according to package ... bread slices. Serves 4-6.
Split lobster tails in half lengthwise. ... Reduce heat. Add lobster and spinach. Cool for 5 minutes longer or until lobster is tender. Yield: 4 servings.
Preheat oven to ... cooked and shelled lobster tails lengthwise. Place end ... temperature for 10 minutes. Slice 1 1/2 inch portions. Top with Bearnaise Sauce.
Saute first 8 ... medium low for 1 hour. In separate pot, boil lobster and remaining seafood until just done. Don't over cook. Stir into tomato mixture.
Preheat oven to ... cooked and shelled lobster tails lengthwise. Place end ... 1/2" portions. Top generously with Bearnaise sauce. Serve. Serves 8 to 10.
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