|The Whole Beast: Nose to Tail Eating|
|by Fergus Henderson|
The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St.
Tip: Try for lobster tails for more results.
1 - 10 of 11 for seasoning for lobster tails
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To make the filling, shred the lobster tails and crabmeat and ... sprinkle old bay seasoning to taste and ... of the oven for 20 minutes or ... with a spatula. . Chiappalone
The rest of ... cheeses, Old Bay Seasoning; set aside for 15 minutes in ... butter. 2) Split lobster cavity and tail, clean out ... until stuffing heats through.
Remove lobster meat from shells; ... casserole. Run casseroles under broiler 2 to 3 minutes or just until potatoes are nicely browned. Makes 4 to 6 servings.
Dip fish fillets ... cooked shrimp and lobster. Pour melted ... Ritz crumbs and wine if desired. Bake at 525 degrees for 10 minutes on top shelf of oven.
Combine half the ... desired amount of seasoning. Heat to ... to roux. Add Cognac and stir. Add shellfish, warming gently until fish is heated. Serves 4.
Heat the olive ... the langostinos or lobster tails, if frozen, ... into boiling water for about 5 minutes. ... rice is tender. Serve immediately to 6 or 8.
Remove meat and ... shallots in butter for about 5 minutes. ... Swiss cheese. Add lobster and heat through. ... gently brown and serve with pride. Serves 6.
NOTE: Use fresh ... Combine together. Remove lobster meat from shell ... and serve salad over lettuce. Garnish with eggs, quartered. Makes 4 large salads.
Cover haddock with water, add vinegar and seasonings. Bring to a rapid boil. Reduce heat and simmer 30 minutes. Drain. Serve with melted butter. Serves 4.
Cook seafood in ... cups of stock. Season to taste with ... at 350 degrees for 30 minutes. Then ... cooked the day before, but must be kept in refrigerator.
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