2 tablespoons (30 ml) butter or olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
28 oz (796 ml) can plum tomatoes, including liquid
1/3 cup whipping cream
10 oz (300 g) lobster meat cut into chunks
2 tablespoons (30 ml) fresh tarragon, chopped
Salt and pepper to taste
3/4 lb linguine
Heat butter or oil in large, deep skillet. Add onion and garlic. Cook very gently until fragrant and tender (about 5 minutes). Add tomatoes with their liquid and break up with a spoon. Bring to a boil, reduce heat and simmer gently until thickened and tomatoes are almost pureed (about 10 minutes). Add cream and cook 5 minutes. Add lobster meat and cook 10 minutes or until meat is done. Do not overcook.
Remove from heat. Add tarragon. Season with salt and pepper.
Meanwhile, cook pasta in a pot of salted water until tender. Drain well. Toss with lobster tomato cream sauce.
Adjust seasoning.
1 lb (4 cups) lobster meat, diced
1/4 lb butter or margarine
Salt and pepper
1 can (385 ml) condensed milk
Sauté diced lobster meat with butter in pan until lobster meat turns orange. Add salt and pepper to taste. Turn off heat. Add milk. DO NOT BOIL. Stir and serve.
Serve with mashed potatoes and green peas/broccoli or other green vegetable, or on toast.
1 cup (250 ml) lobster meat, cooked
1 tablespoon (15 ml) onion, finely chopped
1/2 tablespoon (2 ml) salt
1 teaspoon (5 ml) lemon juice
1 cup (250 ml) grated cheese
1/4 cup (50 ml) celery, diced
1 tablespoon (15 ml) salad mayonnaise
4-6 hotdog style rolls
softened butter
Cut lobster into bite-sized pieces and combine cheese, celery, onion and salt. Blend mayonnaise and lemon
juice together and add to lobster mixture. Butter the rolls and fill with the lobster mixture.
2 tablespoons (30 ml) butter or margarine
1 (250 ml) lobster meat, diced
2 eggs
Sauté diced lobster meat in butter until meat turns orange. Beat one egg slightly. Add egg to lobster meat.
Stir together until egg is cooked.
How to cook lobster
Lobster and haddock chowder
Smoked Salmon Salad Appetizer
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