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    You are in: Home / Cookbooks / A Lobster Cotillion
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    This recipe comes from my Cruising Cuisine cookbook. While cruising in the Sea of Cortez we used this simple method to prepare the local lobster and it was magnificent (and so easy)! Our lobsters were moderate sized, so if using large lobsters adjust the butter and garlic accordingly.

    Recipe #223347

    1 Reviews |  By Dib's

    Sinful with crusty French Bread, Spinach Salad and a nice bottle of Chardonnay!

    Recipe #217166

    This recipe can be made in 30 minutes or less, and it is not one of Rachael Ray's recipes.

    Recipe #174936

    Lobster with asparagus and lemon, how luscious can you get!Serves four as a main dish and 6-8 as an appetizer.

    Recipe #140275

    2 Reviews |  By dojemi

    Nothing easier and tastier than a boiled lobster.

    Recipe #126937

    This is a fantastic, low carb treat. Different and delicious with only 2 grams of net carbs per tail. It is very simple to make, even for a beginner, yet sure to impress. Great for people who are not low carbing as well! Adapted from the Atkins Calendar.

    Recipe #114380

    Recipe #110945

    We love seafood, especially lobster, crab, langanstinos and shrimp. My husband's favourite lunch. You could easily substitute the lobster for any of the above mentioned shellfish... I have. Excellent summer dish for lunch or dinner with a simple green salad and fresh pineapple. * Please note: as reviewed. you will need to use a deep dish pastry shell.

    Recipe #88524

    Recipe #5422

    Another wonderful recipe from Sheila Lukins "Celebrate". A nice change from chicken potpie. Have never really timed prep time, so it's a guesstimate!

    Recipe #255114

    This is from Bon Appetit. Haven't tried it but want to as soon as possible!

    Recipe #247514

    A luxurious dish for a summer dinner party. The lobster is grilled, and a sprinkling of ground tea adds an unexpected accent. Threading the lobster tails on skewers prevents them from curling up as they cook. The refreshing grapefruit salsa is a light and flavorful alternative to traditional melted butter. Use a spice grinder (or a clean coffee grinder) to grind the tea leaves to a powder. The lobsters can also be broiled instead of grilled.

    Recipe #245794

    With this recipe special care should be taken not to over salt because when wine is added to a sauce it will intensify the saltiness. Wine should only be added to a hot sauce just prior to serving. Avoid boiling a sauce after wine has been added. This recipe will also work well with scallops, crabmeat, or a combination of seafood. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school.

    Recipe #233166

    If you want to have a real New England treat, try a Baked Stuffed Lobster. See my recipe for Venous De Milo Baked Stuffed Lobster. This is how you prepare the lobster as referred in the recipe.

    Recipe #233161

    From James Beard's New Fish Cookery by James Beard (Little Brown) Suitable for the finest guest, lobster is cooked in an herbed and spiced tomato sauce and then flamed with brandy.

    Recipe #229927

    Al Forno is one of R.I. great casual Italian restaurants in Providence. Great recipe for the summer. A nice change from boiled lobster, but then again, no lobster is bad!

    Recipe #228810

    These are sinfully rich and delicious! Two crepes per person is enough except for those challenging a world record! Perfect for an elegant brunch, lunch, or special dinner. Originally from a December 1978 issue of Bon Apetit.

    Recipe #228634

    This is not only good but is elegant to serve.

    Recipe #227527

    Any kind of fish cakes speak of New England, and little cakes of lobster make you think of the Maine coast. These are very tasty. You can even put them between a hamburg roll and make a "lobtah" burger.

    Recipe #217739

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