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This is it, the holy trinity of Maine seaport cooking: lobster, butter, cream. Do not adulterate with other ingredients, do not substitute margarine for the butter (lest you be struck down by lightning), and, most importantly, do not feel guilty as you enjoy this heavenly soup.
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Lobster tails are sauteed in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg.
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Get Baked Stuffed Lobster Recipe from Food Network
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Get Voodoo's Lobster Thermidor Recipe from Food Network
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Perfect as a romantic dinner for two, lobster tails are sauteed in a champagne cream sauce in this recipe.
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This thick and creamy lobster bisque spiced with paprika, Cajun seasoning, and sherry makes an elegant first course at a dinner party.
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Steam your lobsters over boiling champagne with onion, garlic, red pepper flakes and salt and enjoy.
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Using Ritz crackers, the chefs at Charlie Palmer's restaurants make this quick and delicious lobster stuffing.
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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
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Get Creamy Lobster Linguine Recipe from Food Network
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These deviled lobster tails, broiled with a spicy mix of mayonnaise, tarragon, sriracha sauce, and lemon juice, are really easy to make.
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This recipe is great for frozen lobster tails. It's also very quick to make.