Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Lobster - Baked Stuffed Lobster Tails
Famous Authors (View All Authors)
Fishandseafood - Lobster -  Baked Stuffed Lobster Tails Post by :encsteph Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1403

Click below to download : Fishandseafood - Lobster - Baked Stuffed Lobster Tails (Format : PDF)

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.

Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail.

Spread 1/4 of the stuffing down the tail. Arrange the lobsters in a baking dish and use the potato wedges, one up against each side of the tail, to keep the tail from rolling over.

Bake at 450° for 15 minutes or until stuffing is crisp and browned. Discard the potatoes and serve immediately.

Serves 4
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Deviled Rock Lobster Tails Fishandseafood - Deviled Rock Lobster Tails

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,
PREVIOUS BOOKS

Fishandseafood - Mock Lobster Pie Fishandseafood - Mock Lobster Pie

Fishandseafood - Mock Lobster Pie
3 lbs. langostinos 3 cans Campbell's cream of shrimp soup 1 (3 stack pack) box Ritz crackers 1 lb. butter, melted Thaw langostinos and add to undiluted cans shrimp soup. Crumble crackers; mix with melted butter. Spread half of mixture in bottom of 9 x 13-inch baking dish. Add langostino mixture; cover with remaining crackers.Bake at 350 degrees for 45 minutes. Serves 8 to 10 people.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT