Type what you have

Ingredients

• ✓ lobster meat
• black pepper
• salt
• parmesan cheese
• sherry
• cayenne pepper
• paprika
• cream
• butter
• honey
• white wine
• arborio rice
• garlic
• shallot
• chicken broth
• onion
• olive oil

Instructions

1. 1 Gather all ingredients,
2. 2 Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.
3. 3 Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
4. 4 Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes.
5. 5 Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
6. 6 Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
7. 7 Stir honey into onions; cook and stir, 5 minutes more.
8. 8 Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well.
9. 9 Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

By pkkviper

Ingredients

• ✓ lobster meat
• herb
• cherry tomato
• heavy cream
• white wine
• clam juice
• black pepper
• lemon zest
• lemon juice
• tarragon
• basil
• chive
• shallot
• garlic
• butter
• mascarpone cheese
• kosher salt
• egg
• all-purpose flour

Instructions

1. 1 Place flour in a large bowl and create a well in the center. Add eggs and 1/4 teaspoon salt to well; beat using a fork to break up egg mixture. Slowly begin to incorporate flour into egg mixture, stirring from the center and gradually working outwards until shaggy pieces of dough begin to form. Use your hands to bring shaggy dough pieces together to form a shaggy ball. Transfer shaggy ball and any remaining flour in bowl to a clean work surface. Knead, pressing any loose flour into dough, until dough is smooth and elastic, 10 to 12 minutes.
2. 2 Wrap dough tightly in plastic wrap; let rest at room temperature at least 1 hour or up to 2 hours, or in a refrigerator up to 1 day. (If refrigerating, let come to room temperature before rolling.)
3. 3 Place mascarpone in a small bowl; set aside. Melt 2 tablespoons butter in a medium skillet over medium heat. Add garlic and shallot; cook, stirring often, until softened, about 2 minutes. Stir shallot mixture into mascarpone in bowl along with herbs, lemon zest and juice, pepper, and remaining salt until combined. Gently stir in lobster. Chill, covered, for 15 minutes.
4. 4 While lobster filling chills, unwrap dough, and divide evenly into 2 portions. Place 1 dough portion on a clean work surface; wrap remaining dough portion in plastic wrap. Shape dough into a rectangle; press dough to flatten using heel of hand. Starting with the widest setting, pass dough through pasta machine 2 times. Fold the outer tapered ends of pasta sheet in toward the center like an envelope, so that the width of the pasta sheet is similar to the width of the pasta roller. Pass pasta sheet through widest setting 1 more time. Continue rolling pasta through machine, reducing roller width 1 notch at a time, until sheet is about 1/16-inch thick and you can see the outline of your hand through the sheet. Cut sheet in half crosswise to make them easier to work with. Cover 1 sheet loosely with plastic wrap. Lightly dust work surface with flour and place remaining dough sheet on surface.
5. 5 Leaving a 1-inch edge from the short sides of the dough sheet, place 1-tablespoon mounds of lobster filling 2 inches apart along center of sheet (about 4 to 6 mounds per sheet). Lightly brush dough around lobster filling with water. Loosely lift long edge of dough sheet and fold over filling, lining up edges. Press on dough around each mound to seal and press out air pockets. Using a fluted pastry wheel or pizza cutter, trim the unfolded edge of the ravioli. Cut pasta between mounds to form individual ravioli. Place ravioli on a baking sheet lined with a clean kitchen towel. Cover with a second clean kitchen towel. Repeat process with remaining pasta sheet, dough, and filling.
6. 6 Cut remaining 4 tablespoons butter into 4 pieces. Bring clam juice and wine to a simmer in a large skillet over high heat. Simmer, undisturbed, until reduced to about 1/3 cup, about 7 minutes. Gradually stir in remaining 4 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Stir in heavy cream. Cook over high heat, stirring often, until sauce is thick enough to lightly coat back of a spoon, about 2 minutes. Stir in tomatoes. Remove from heat and cover to keep warm.
7. 7 Bring a large pot of salted water to a boil over high heat. Working in 2 batches if needed, boil ravioli until tender, 4 to 6 minutes. Drain. Divide ravioli among 4 plates. Drizzle cream sauce evenly over ravioli. Garnish with herbs.

By Elizabeth Mervosh

Ingredients

• ✓ lobster meat
• butter
• half-and-half cream

Instructions

1. 1 Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!

By Marion Mason

Ingredients

• ✓ lobster meat
• butter
• mayonnaise
• black pepper

Instructions

1. 1 Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

By DeniseM

Ingredients

• ✓ lobster meat
• onion
• butter
• all-purpose flour
• milk
• salt
• heavy cream
• chive

Instructions

1. 1 In a medium size pot, saute lobster meat, onion and butter until onions are soft.
2. 2 Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened.
3. 3 Garnish soup with green onions before serving.

By Angie

Ingredients

• ✓ lobster meat
• butter
• mushroom
• all-purpose flour
• chicken broth
• heavy cream
• pepper
• parmesan cheese

Instructions

1. 1 Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
2. 2 Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
3. 3 Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

By SWIZZLESTICKS

Ingredients

• ✓ lobster meat
• yellow bell pepper
• celery
• onion
• mayonnaise
• black pepper

Instructions

1. 1 In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

By Fishmongere

Ingredients

• ✓ lobster meat
• chicken broth
• onion
• butter
• all-purpose flour
• milk
• salt
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
2. 2 In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
3. 3 Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

By Wilma Scott

Ingredients

• ✓ lobster meat
• cream cheese
• butter
• horseradish
• onion
• lemon juice

Instructions

1. 1 Mix cream cheese, lobster meat, butter, horseradish, onion, and lemon juice together in a medium bowl until smooth. Cover and chill in the refrigerator until ready to serve.

By Lin

Ingredients

• ✓ lobster meat
• butter
• garlic
• white wine
• lemon juice
• parmesan cheese
• bread crumb

Instructions

1. 1 Melt butter in a skillet over medium heat. Add garlic; cook and stir until fragrant, about 2 to 3 minutes.
2. 2 Add lobster and cook until heated through, about 5 minutes. Add wine and lemon juice; bring to a boil. Add Parmesan cheese; cook until melted, about 2 minutes. Add bread crumbs slowly, 2 tablespoons at a time, bringing to a boil after each addition.

By cdlab

Ingredients

• ✓ lobster meat
• egg
• tarragon
• cayenne pepper
• butter
• salt
• black pepper

Instructions

1. 1 Beat eggs and tarragon in a small bowl. Set aside.
2. 2 Sprinkle lobster pieces with cayenne pepper.
3. 3 Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ lobster meat
• imitation crab
• mayonnaise
• red onion
• lemon juice
• old bay seasoning
• butter
• hot dog bun

Instructions

1. 1 Flake crabmeat into a medium bowl. Mix in mayonnaise, onion, lemon juice, and seasoning. Cover and refrigerate until flavors mingle, about 30 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread butter on the inside of the hot dog buns.
3. 3 Toast buns under the preheated broiler. Remove from the oven, fill with crab salad, and serve.

By Erin J

Ingredients

• ✓ lobster meat
• butter
• onion
• celery
• milk
• all-purpose flour
• butter
• cheddar cheese
• salt
• black pepper
• crabmeat
• shrimp
• scallop

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
3. 3 Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
4. 4 In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
5. 5 Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

By Rose

Ingredients

• ✓ lobster meat
• butter
• salt
• black pepper
• cornstarch
• light cream
• bread
• butter

Instructions

1. 1 Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
2. 2 Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
3. 3 Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.

By Sue

Ingredients

• ✓ lobster meat
• butter
• all-purpose flour
• mustard
• salt
• pepper
• heavy cream
• milk
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. 2 Melt butter in a medium pot over low heat. Sauté lobster meat in butter until it starts to change color. Do not cook too long or too fast, or lobster meat will toughen. Use a slotted spoon to remove lobster meat from the pan and set aside.
3. 3 Stir flour, dry mustard, salt, and pepper into remaining butter in the pot. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes.
4. 4 Return lobster meat to the pot. Tear bread into small pieces and stir into lobster mixture. Pour into the prepared baking dish.
5. 5 Bake in the preheated oven until bubbly and delicately browned, 20 to 25 minutes.

By Joni

Ingredients

• ✓ lobster meat
• butter
• cracker
• herbes de provence
• onion seasoning
• butter
• monterey jack cheese
• swiss cheese
• cheddar cheese
• all-purpose flour
• butter
• egg
• all-purpose flour
• heavy cream
• evaporated milk
• shrimp
• onion
• whole wheat elbow macaroni

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water, stirring occasionally, until macaroni is tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Place lobster and shrimp in a colander. Pour cooked pasta and onions over shellfish; let drain.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Whisk eggs together in a medium bowl; set aside. Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour; cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with eggs, being careful not to cook and scramble the eggs. Slowly mix egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes.
5. 5 Melt 1 stick of butter in the pot used to cook the pasta over medium heat. Add flour; cook until roux thickens and turns caramel in color, about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey Jack cheese. Cook, stirring constantly, until mostly melted, about 4 minutes. Pour in cream sauce and stir until smooth.
6. 6 Stir pasta, lobster, and shrimp into cheese and cream sauce to coat completely; transfer into a 9x11-inch baking dish.
7. 7 Melt another stick of butter in the saucepan used to make the sauce. Add onion seasoning and herbes de Provence; stir. Add crackers; cook and stir over medium heat until coating mixture is lightly toasted, about 5 minutes.
8. 8 Cover macaroni mixture with thin pats of butter. Top with cracker coating.
9. 9 Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.

By Terra-Matris

Ingredients

• ✓ lobster meat
• margarine
• shrimp
• cherry tomato
• red onion
• olive oil
• feta cheese
• lemon pepper
• avocado
• chive

Instructions

1. 1 Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
2. 2 Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

By Christopher M Rodgers

Ingredients

• ✓ lobster meat
• potato
• onion
• butter
• heavy cream
• milk
• sugar
• salt
• pepper

Instructions

1. 1 Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
2. 2 While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

By Aneta

Ingredients

• ✓ lobster meat
• pasta shell
• imitation crab
• celery
• black olive
• mayonnaise
• catalina salad dressing
• worcestershire sauce
• hot sauce
• dijon mustard
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

By PIZZA2471

Ingredients

• ✓ lobster meat
• heavy cream
• egg yolk
• butter
• margarine
• dry sherry
• madeira
• salt
• cayenne pepper
• nutmeg

Instructions

1. 1 Whisk cream and egg yolks together in a small bowl until well blended.
2. 2 Melt butter in a saucepan over low heat. Stir in cream mixture and sherry; cook, stirring constantly, until mixture thickens, 5 to 8 minutes; do not boil.
3. 3 Remove from the heat and season with salt, cayenne, and nutmeg. Stir in lobster.
4. 4 Return to the stove and cook gently over low heat until heated through, about 5 minutes. Serve hot.

By PATTY5

Ingredients

• ✓ lobster meat
• margarine
• all-purpose flour
• chicken broth
• milk
• onion
• celery flake
• parsley
• black pepper
• salt
• light cream

Instructions

1. 1 Melt margarine in a saucepan over medium heat. Stir in flour, salt, pepper, and celery flakes; blend well. Slowly stir in milk and chicken stock; cook and stir for 10 minutes. Add lobster, onion, and parsley; cook and stir until slightly thickened, about 10 minutes.
2. 2 Add cream to desired consistency; reheat and season to taste.

By Dorothy

Ingredients

• ✓ lobster meat
• butter
• all-purpose flour
• salt
• black pepper
• celery salt
• milk
• chicken stock
• onion
• paprika
• light cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Stir in flour, salt, pepper, and celery salt until well blended. Gradually stir in the milk so that no lumps form. Stir in the chicken stock and cook over low heat, stirring constantly, until the soup begins to thicken.
2. 2 Add onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through, and serve.

By Tara Edwards

Ingredients

• ✓ lobster meat
• butter
• mushroom
• onion
• celery
• carrot
• chicken broth
• salt
• cayenne pepper
• half-and-half
• white wine

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
2. 2 Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
3. 3 Pour vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth.
4. 4 Return to the saucepan, and stir in half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
5. 5 Serve hot and enjoy!

By LAURA_G123

Ingredients

• ✓ lobster meat
• cooking spray
• lemon
• butter
• onion
• garlic
• crabmeat
• goat cheese
• salmon fillet
• barbecue sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Slice one lemon and juice the second lemon; set aside.
2. 2 Melt butter in a medium skillet over medium heat. Add onion and garlic; saute until golden brown 7 to 8 minutes. Remove from the heat.
3. 3 Chop crab and lobster in a food processor. Transfer into a bowl and mix in onion mixture, goat cheese, and lemon juice.
4. 4 Cut each salmon piece in half. Fold crab and lobster stuffing into each piece and tie closed with kitchen string. Place in the prepared baking dish. Place lemon slices on top of salmon and cover with barbecue sauce.
5. 5 Cover the baking dish and bake in the preheated oven for 45 minutes. Uncover and bake until fish flakes easily with a fork, about 15 more minutes.

By Hannah Bull

Ingredients

• ✓ lobster meat
• bow-tie pasta
• butter
• shallot
• heavy cream
• white wine
• cayenne pepper
• saffron
• salt
• black pepper
• shrimp
• crabmeat
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm.
2. 2 Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
3. 3 Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper.
4. 4 Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
5. 5 Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.

By GreekMuse

Ingredients

• ✓ lobster meat
• ricotta cheese
• cheddar cheese
• mozzarella cheese
• parmesan cheese
• egg
• onion
• parsley
• garlic
• black pepper
• alfredo pasta sauce
• lasagna noodle
• baby spinach

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place ricotta cheese into a large bowl. Stir in 1 cup Cheddar, 1/2 cup mozzarella, 1/2 cup Parmesan, and eggs. Mix in onion, parsley, garlic, and pepper.
3. 3 Spread 1 1/2 cups Alfredo sauce over the bottom of the prepared baking dish. Top with a layer of 4 lasagna noodles. Arrange 1/3 of the lobster meat over noodles, then cover with 1/3 of the spinach and another layer Alfredo sauce. Repeat layers twice more: noodles, lobster meat, spinach, and sauce. Sprinkle remaining Cheddar, mozzarella, and Parmesan over top. Give the whole pan a gentle shake to get everything settled in.
4. 4 Cover the baking dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking until cheese is browned, about 10 more minutes.
5. 5 Let stand for 10 minutes before serving.

By Shelak

Ingredients

• ✓ lobster meat
• butter
• mushroom
• green onion
• shrimp
• walleye fillet
• crabmeat
• white wine
• sherry
• bread crumb
• cream of shrimp soup
• half-and-half
• cheddar cheese
• parmesan cheese
• butter

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Melt 1/2 cup butter in a large skillet over medium heat. Add mushrooms and green onions; cook and stir until mushrooms softened, about 5 minutes. Stir in shrimp and walleye; cook and stir until shrimp begin to turn opaque, about 2 minutes. Add lobster and crab; cook until heated through, about 3 minutes.
3. 3 Stir in white wine and sherry; bring to a simmer and cook until shrimp and walleye are no longer translucent in centers, about 2 minutes. Stir in 1 cup bread crumbs, soup, half-and-half, and Cheddar cheese until cheese melted and mixture is bubbly. Transfer to a casserole dish; sprinkle evenly with remaining 1/2 cup bread crumbs and Parmesan cheese. Dot with cold butter.
4. 4 Cook under the preheated broiler until butter has melted and bread crumbs are golden brown.

By Laura Sewall Bossart

Ingredients

• ✓ lobster meat
• onion
• carrot
• potato
• salmon
• cod
• scallop
• shrimp
• crabmeat
• clam
• heavy cream
• half-and-half
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes.
3. 3 Add potatoes; cook until tender, 15 to 20 minutes.
4. 4 Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes.
5. 5 Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper.
6. 6 Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes. Do not boil once cream is added.

By Ashley_86

Ingredients

• ✓ lobster meat
• butter
• sweet onion
• celery
• green bell pepper
• red bell pepper
• butter
• all-purpose flour
• milk
• salt
• black pepper
• bread crumb
• paprika
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 teaspoon butter in a large frying pan over medium heat. Add onion, celery, green pepper, and red pepper; cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 Melt 1/4 cup butter in a large pot over medium-low heat; whisk in flour and cook for 1 minute. Add milk; cook until sauce is thickened, about 5 minutes.
4. 4 Stir vegetables and lobster into sauce; season with salt and pepper. Turn mixture into an 8x8-inch baking dish; sprinkle with bread crumbs, dot with butter pieces, and sprinkle with paprika.
5. 5 Bake in the preheated oven until bubbly, about 30 minutes.

By MAMAFOO

Ingredients

• ✓ lobster meat
• pepper
• salt
• heavy cream
• cream sherry
• tomato paste
• all-purpose flour
• lemon juice
• seasoned salt
• parsley
• bay leaf
• black peppercorn
• thyme
• onion
• carrot
• celery
• butter

Instructions

1. 1 Melt butter in a large pot over medium heat. Add lobster, celery, carrots, onion, thyme, peppercorns, bay leaf, parsley, seasoned salt, and lemon juice; cook, stirring constantly, until vegetables softened, about 10 minutes. Stir in flour and tomato paste; cook 5 minutes, stirring constantly. Add sherry; cook off the alcohol, 1 to 2 minutes.
2. 2 Add heavy cream; bring to a simmer. Reduce heat to low; simmer until sauce thickened and coats the back of a spoon, about 15 minutes. Strain through a fine-mesh-sieve; discard solids. Season with salt and black pepper.

By JENNYCUP