especially with a seafood feast or for surf and turf – and this Broiled Lobster Tails Recipe is one of the most begged for recipes in my house, for a reason! This is the BEST Broiled Lobster ...

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

In this recipe, feel free to use it in making the ... Wash out the large pot and return it to the stove. Slice the lobster tails crosswise 1/2 inch thick and transfer the slices to a large rimmed ...

About Lobster Thermidor Recipe: Beautifully cooked lobster meat tossed together ... Halve lobsters lengthwise with kitchen knife, beginning from tail end, then remove tail meat, reserving shells. Cut ...

For this recipe you will need a heavy duty blender, a cook's thermometer and a clean muslin cloth. First prepare the lobster tails. To remove the shells from the lobster tails, use a pair of heavy ...

Cut the tail meat in half lengthwise, and chop the shells into big chunks. Heat 1/2 cup oil in a large thick-bottomed pot, then add the lobster shells and sauté until they turn red. Stir in the ...

With a sharp knife, split the lobster shell in half down the middle. With the handle of a spoon or fork, lever out the tail meat in a single piece. Repeat with the other side of the tail.

For the lobster: Split each lobster tail in half. Melt the butter over medium ... Divide the curried shallots among the plates. Recipe from Maine Classics by Mark Gaier and Clark Frasier/Running ...