Preparation

Extract meat from lobster tails and cut into medallions.

Heat butter in frying pan over medium heat until frothy. Add lobster and saute just until tender, about 3 minutes. Add brandy, juice, rind, chives, dill, mustard, and salt and pepper to taste. Simmer until heated through, stirring well. Serve immediately.

1/2 pound butter, softened

3/4 tablespoon lemon juice

Grated rind of 1/4 lemon

Preparation

1. Beat the butter until creamy, gradually beating in the lemon juice and rind. Serve with meat and fish.

Preparation

Wash lobster well. Separate head from body (tail by inserting sharp knife into first membrane layer hold the two together).

Combine head, celery, carrot, onion, bay leaf, parsley, and water in large saucepan and bring to a boil. Simmer 15 minutes, skimming as necessary. Add lobster tail to stock and simmer 10 to 15 minutes, again skimming as necessary. Strain; reserve 8 cups stock and tail.

Using scissors, extract meat from reserved tail by cutting through shell and carefully peeling away meat. Place lobster meat in food processor or blender with 1/4 cup reserved stock and puree until smooth.

Melt butter in large saucepan over medium heat. Add flour and cook 1 minute. Remove from heat and gradually add reserved stock and milk. Return to heat and bring to boil, stirring constantly. Reduce heat and simmer until thick and creamy.

Add pureed lobster, sherry, chervil, chives, tarragon, and salt and pepper. Serve hot.

Preparation

Extract meat from lobster tails and cut into medallions
Melt 2 tablespoons butter in frying pan over medium heat. Add lobster and cook until tender, about 1 to 2 minutes. Remove and keep warm.
Melt remaining butter in same pan over medium heat. Add garlic, asparagus, rind, and juice, chervil, scallions and sale and pepper, and bring to boil. Simmer just until asparagus is heated through.

To serve, divide lobster medallions among four plates and spoon sauce over.

Preparation

Cut lobster meat into 3/4 inch slices or chunks; set aside.

In a pan, melt butter over medium-low heat; add 1/4 teaspoon of the salt, pepper, paprika, cayenne, and lobster meat. Cook, stirring occasionally, just until heated through.

In another pan, slowly heat half and half to scalding (just beginning to bubble at edges); stir in sherry. Using a wire whip, beat egg yolks slightly; add hot half and half mixture to yolks, beating rapidly and constantly. Return mixture to pan and cook, stirring, over low heat until slightly thickened (do not boil); add remaining 1/4 teaspoon salt.

Pour sauce over lobster and mix thoroughly. Serve on toast slices or heaped high in baked patty shells. Makes 4 servings.

Preparation

Extract meat from lobster tails and cut into medallions
Melt 2 tablespoons butter in frying pan over medium heat. Add lobster and cook until tender, about 1 to 2 minutes. Remove and keep warm.

Add remaining butter, juice, marmalade, and chives to pan and bring to boil, stirring constantly. Remove from heat and pour over lobster. Serve immediately.