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Full Online Book HomeLearning KitchenFishandseafood - Deviled Rock Lobster Tails
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Fishandseafood - Deviled Rock Lobster Tails Post by :66856 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2220

Click below to download : Fishandseafood - Deviled Rock Lobster Tails (Format : PDF)

Fishandseafood - Deviled Rock Lobster Tails

6 (5 oz.) rock lobster tails
1 1/2 cup soft bread crumbs
1 cup milk (or half & half)
1 egg, well beaten
1 tsp. dry mustard
1/2 tsp. salt
Dash of cayenne pepper
Few drops Tabasco sauce
1/2 cup coarse soda cracker crumbs
1/4 cup melted butter or margarine

Drop lobster tails into boiling, salted water (1 teaspoon salt per quart of water). When water reboils, cook lobster tails for 2 minutes. Drain immediately and drench with cold water. Cut away underside membrane, remove meat, and reserve shell.

Dice lobster meat and mix with bread crumbs, milk, egg, dry mustard, salt, cayenne pepper, and Tabasco. Spoon mixture into reserved shells. Place filled shells in a shallow baking pan. Mix cracker crumbs and butter. Sprinkle over top of filled shells. Bake in a moderate oven (375 degrees) for 30 minutes or until crumbs are richly browned. Makes 6 servings.

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Fishandseafood - Emeril's Lobster Cheesecake Fishandseafood - Emeril's Lobster Cheesecake

Fishandseafood - Emeril's Lobster Cheesecake
1 cup freshly grated Parmesan 1 cup bread crumbs 1/2 cup melted unsalted butter 1 tablespoon olive oil 1 cup chopped onions 1/2 cup chopped yellow bell peppers 1/2 cup chopped red bell peppers 2 teaspoons salt 1 teaspoon black pepper 1 3/4 pounds cream cheese, at room temperature 4 large eggs 1/2 cup heavy cream 1 cup grated smoked Gouda 1 pound (about 2 cups) cooked lobster meat, roughly chopped 1/2 cup chopped parsley 2 cups crhme friche 2 hard boiled eggs, finely chopped 1 tablespoon finely chopped fresh parsley leaves 1/4 cup small diced red onions 7 ounces osetra

Fishandseafood - Lobster -  Baked Stuffed Lobster Tails Fishandseafood - Lobster - Baked Stuffed Lobster Tails

Fishandseafood - Lobster -  Baked Stuffed Lobster Tails
4 8-ounce lobster tails 6 tbs unsalted butter, softened 1/3 cup fresh tarragon leaves, loosely packed 1 tbs fresh lemon juice 2/3 cup bread crumbs 1 large shallot, minced 3 tbs pine nuts, toasted 3 qts water 3 tbs salt 1 onion, cut into eighths 1 bay leaf 2 large potatoes, halved, crosswise salt and pepper to taste Blend together the butter, tarragon, lemon juice, bread crumbs, shallots and pine nuts in a food processor. Season with salt and pepper. In a large pot, combine the water, salt, onion and bay leaf. Add the lobster tails and cook for 5 minutes.