How To make Deviled Rock Lobster Or Crab
1/4 lb Butter
1 Med. onion, grated
2 ts Dried mustard
1 Dash Tabasco sauce
1 Juice of 1 lemon
8 Lobster tails OR;
1 lb Lump crabmeat
4 tb Flour, heaping
2 c Milk
2 ts Salt
1/4 c Sherry
2 tb Parmesan cheese
Deviled Rock Lobster or Crab Servings: 6 This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. Melt butter, add onion which has been grated along with onion juice. Cook a few minutes until onion is tender. Add dried mustard, salt, then flour. Slowly add milk and make your cream sauce. Allow your sauce to thicken, stirring constantly, and then add all the other ingredients. Serve this in flaky pastry shells. This will serve six. "Talk About Good" Published by the Junior League of Lafayette, LA. Submitted by Mrs. Robert A. Chenoweth.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Serves: 2
Prep Time: 2 mins
Cook Time: 5 mins
Ingredients:
2 Lobster Tails - 4oz. Ea
Salt - To Taste
Pepper - To Taste
Red Chilli Powder/ Paprika - To taste
Melted Butter - 2 Tbsp
Enjoy!
~A
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The Great Lobster Cookbook: From Claw to Tail more than 100 recipes to cook at home!
Matt Dean Pettit, Chef and owner of Rock Lobster Food Co