I created this recipe myself after seeing a similar dish on a supper club menu. It has been a smash on the occasions I served it.
Author: Robert Anderson
Make and share this Stove-Top Clambake recipe from Food.com.
Author: Chuck Hughes
Man Oh Man, this one is a meal fit for a Queen :) This is one of my FAVORITE recipes in the world! Good for anytime, or for that special night when you want to WOW guests or that "Special Person"! Just...
Author: Lindas Busy Kitchen
I have seen mac and cheese recipes with lobster for years and have always loved it. I came up with the idea to add pumpkin and i discovered comfort food gold.
Author: ScottySauce
Make and share this Lobster Salad Dijon (The Best You Will Ever Try) recipe from Food.com.
Author: Chef Diana Solo
These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty. Cooked shrimp or lump crab is a fine alternative to lobster. Recipe from "Best...
Author: Manami
Lobster is one of my favourite foods. From time to time I do have a "Lobster Attack", and will not be happy until that craving is satiated. I make no apology for that decadence; the Canadian maritimes...
Author: TOOLBELT DIVA
Lacy, golden-brown fried noodles surrounding a nugget of sweet lobster meat... makes a beautiful appetizer! You can also substitute jumbo shrimp if the lobster is too pricey or unavailable. It's a bit...
Author: Tracy K
This perfect New Year's Day meal uses that leftover champagne! Serve with melted butter.
Author: i never measure
The chocolate on your lobster will melt in your mouth like butter. Although it sounds weird, honestly, this is the best recipe ever! This is great with steamed lobster also.
Author: Jacqueline
I'm from New England, where lobster is a tradition. My favorite way to use it: Combine a fancy ingredient like lobster with a humble ingredient like a tot. The avocado crema and hot sauce really make this...
Author: Dan Whalen
Make and share this Thai-flavored lobster salad recipe from Food.com.
Author: spatchcock
Yes this the purest form of the dish and yes, it is called stew by us. The term bisque is relatively new and no self respecting Mainer would call it anything but lobstah stew! :) I love this as it is so...
Author: Hajar Elizabeth
In the food-and-wine-pairing world, lobster and Chardonnay are perfect partners. While the varietal carries plenty of intensity and structure, it can easily be dominated by strongly flavored foods. Lobster,...
Author: By The Lake
Make and share this Southwest Seafood Burritos recipe from Food.com.
Author: luvinlif2k
Mmmmm... nothing is better than a lobster roll in the summer! This one uses low-calorie mayo and can be made on a whole wheat roll, too! Serve with a green salad and homemade potato chips!
Author: kitchgirl
This is a Spanish style Creole dish where the lobster tails may be substituted by shrimp or you can convert it into a seafood Creole by combining both lobster tail meat, shrimp & scallop. I recommend accompanying...
Author: Jennifer
This the only way we make our tails. We even freeze our buns off in the winter time, cooking these tails out on the patio grill.
Author: TheDancingCook
I just created this tasty dish for my lunch today, and wanted to share it with all of you, because it was SOOOOOOOO GOOD! The pictures posted are on a sandwich plate, not a lg. plate. This salad is an...
Author: Lindas Busy Kitchen
Very easy grilled lobster tails. Keeping with the tropical theme, I love to serve this with my Recipe #407263 and grilled zucchini planks for a light healthy dinner. The grilled lobster is the star so...
Author: SarasotaCook
Author: Nancy Oakes
Author: Sheila Lukins
Recipe by Jean-Georges Vongerichten for Food & Wine Magazine." Pairing of the Day, Jean-Georges Vongerichten's Easy Island Cooking" published January 2009.This cellophane-noodle salad, with creamy avocados,...
Author: Manami
Make and share this Broiled Lobster Tails for 2 recipe from Food.com.
Author: jrthrmn
Make and share this Italian Style Monkfish Bake recipe from Food.com.
Author: Dancer
Make and share this Seafood Saute with Linguinne recipe from Food.com.
Author: Mysterygirl
Each summer, many lobsters tough shells are replaced by thin ones. These lobsters, called shedders, are a delight to eat it takes no effort to get at the tail and claw meat. Still, i t is smart to keep...
Author: talbotc
Rich and decadent, this recipe raises the bar on shrimp and grits by substituting tender lobster and a mix of cheeses and chorizo.
Author: Houstonchef
Grilled rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and oh so delicious!
Author: Joe Nekrasz
Make and share this Cuban Stuffed Avocados recipe from Food.com.
Author: FolkDiva
This recipe came from an episode of "Licence to Grill". It is so delicious, and anyone that is a lobster lover, will surely love this recipe!!
Author: Chef mariajane
A family member requested this dish after having it at a restaurant. I experimented in the kitchen and thankfully I wrote everything down I did because it was a huge hit. The sauce is light and perfect...
Author: BoxOWine
Lobster is steamed in white wine then served in lobster scented cream sauce. This is a specialty of Jean-Baptiste Molinari of Dromoland Castle.
Author: DevinsMyNo.1Fan
Author: Jasper White
I love seafood, and this is one of my FAVORITES!!! This is a restaurant quality recipe, that I hope you enjoy with your family and friends!
Author: Lindas Busy Kitchen
Another fantastic recipe from "Licence to Grill". Anyway that you can serve up lobster is fine with me!!
Author: Chef mariajane
Make and share this Lobster Butter - Beurre De Homard recipe from Food.com.
Author: Molly53
Make and share this Baked Maine Stuffed Lobster recipe from Food.com.
Author: Mimi in Maine
This decadent, rich lobster bisque requires some effort to make, but it is worth every minute! Serve this soup with a buttered crouton and a dollop of creme fraiche.
Author: Tracy K
Another classic French seafood recipe that's worth keeping. I consider this the baptism of fire to any aspiring cook, while I am not ready for it yet, I will archive it here. This is from Williams-Sonoma...
Author: Pinaygourmet 345142