Lobster Butter Sauce - Recipes - Page 2

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Results 11 - 20 of 147 for lobster butter sauce

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11. LOBSTER-ARTICHOKE CASSEROLES

Remove lobster meat from shells; cut into ... aside. In hot butter in medium saucepan, saute; green ... nicely browned. Makes 4 to 6 servings.

12. BAKED LOBSTER

Heat oven to 375 degrees. ... (green liver) from lobsters; mash it and reserve. ... of the melted butter, pepper, Worcestershire and wine. ... butter. Makes 2 servings.

13. PASTA WITH LOBSTER AND SHRIMP

1. To prepare seafood, bring ... boil; add salt, lobster, bay leaf, lemon, onion, ... 2. To make sauce, melt butter; add onion and cook ... of reserved seafood stock.

14. SEAFOOD OMELET

Mix eggs in large bowl ... or skillet with butter just until it melts, over ... sliding on the pan. Fold in half, cook until well-formed and enjoy.

15. STUFFED SHELLS WITH LOBSTER & CRAB MEAT

Saute together butter, onion then add lobster and crabmeat. Cook jumbo shells ... each other. Place sauce on bottom of pan, fill ... 6 to 8 people.

16. SEAFOOD PASTA

Cook peppers, onions and garlic in butter. Add tomato sauce and water, simmer over medium ... sticks, cook until done. Pour over pasta and enjoy!

17. CHATEAUBRIAND WITH LOBSTER

Preheat oven to 425 degrees. ... cooked and shelled lobster tails lengthwise. Place end to ... tails. Combine melted butter and lemon juice. Drizzle over ... generously with Bearnaise sauce. Serve. Serves 8 to 10.

18. BAKED STUFFED LOBSTER

Crush crackers into coarse crumbs. Melt butter. Combine crumbs, butter, paprika, wine and Worcestershire sauce; mix well. Mixture should ... aside. Put live lobster on its back and with ... cooking another 15-20 minutes.

19. FESTIVE SEAFOOD CASSEROLE

Cook noodles and drain. Melt butter in skillet and saute lightly ... quart casserole. Top with cheese. Bake in 400 degree oven for 20 minutes.

20. SEAFOOD NEWBURG

Melt butter. Add seafood and seasonings. ... mixture. Cook until sauce thickens. Serve on rice or ... made with all lobster meat or shrimp. Can be ... 1/2 hour. Serves 6.

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