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.
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- Le Montrachet Lobster Bisque Made with brandy, sherry, wine, vegetables, spices, and heavy cream.
- Lobster Bisque Taste Combines tomatoes, rice, butter, cognac, and light cream.
- Bisque Lobster Calling for chicken broth, cognac, herbs, tomato, and hot sauces.
- Sherried Lobster Bisque Made with clam juice, potatoes, and sour cream.
- 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 Stew Recipe from Blue Harbor House Bed and Breakfast. Contains leek, bell pepper, and potatoes.
- Basic Lobster Cooking Discusses how to select, boil, steam, and grill.
- Lobster and Chive Bisque Made with heavy cream, flour, and butter.