Lobster Tails With Potato And Peppers, a Galician-style tapas, with lobster tails served inside briny boiled potatoes, olive oil and smoked paprika. Can you believe I went all the way to Portland ...

You don't need fresh lobster tails to create an impressive dish. Instead, rely on frozen lobster tails to craft a deliciously ...

Add the water and bring to a boil. Simmer over moderate heat for ... Wash out the large pot and return it to the stove. Slice the lobster tails crosswise 1/2 inch thick and transfer the slices ...

Bring a large saucepan of water to the boil and salt it generously ... Drain well. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a ...

Set aside the tail flesh. Reserve all the shells for ... Meanwhile, in a large frying pan, boil the lobster stock vigorously until the volume of liquid is reduced to 350ml/12fl oz.

For the curried shallots: Place all the ingredients in a stainless steel pot and bring to a boil. Turn off ... For the lobster: Split each lobster tail in half. Melt the butter over medium heat.