Lobsters come in various sizes and must be purchased the day they are to be cooked. They may be kept for a few hours if wrapped in a wet cloth and stored on a bed of ice in the refrigerator. Though whole lobsters are best simply boiled or broiled, lobster meat may be prepared in a variety of ways.
Related categories 2
Basic Lobster Cooking
Discusses how to select, boil, steam, and grill.
Calling for chicken broth, cognac, herbs, tomato, and hot sauces.
Le Montrachet Lobster Bisque
Made with brandy, sherry, wine, vegetables, spices, and heavy cream.
Lobster and Chive Bisque
Made with heavy cream, flour, and butter.
Lobster and Roasted Corn Chowder
Bacon, bell peppers, potatoes, and chilies are combined with stock including various other ingredients.
Lobster and Shrimp Chowder
Using canned cream of shrimp and mushroom soups, sherry, and cream.
Lobster Bisque Taste
Combines tomatoes, rice, butter, cognac, and light cream.
Recipe from Blue Harbor House Bed and Breakfast. Contains leek, bell pepper, and potatoes.
Sherried Lobster Bisque
Made with clam juice, potatoes, and sour cream.
Last update:May 22, 2016 at 5:06:55 UTC