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Lobster Tidbits
Most people think that lobsters are naturally red in color. However, all
lobsters are actually a muddy-brown before cooking. Live lobsters are
greenish-brown because of many different color pigments (chromatophores). When
cooked, all these pigments except for the red (astaxanthin) are hidden.
Due to a rare genetic occurrence, some lobsters are born with blue shells. About
1 in every 30 million sport this blue shell wardrobe. It has even been seen
where some lobsters are half blue and half red. Some have even been found to be
yellow and orange! |
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Lobster Tail Appetizers
12 each lobster tails (4.5 oz.)
1 C. butter
1/2 C. dry sherry
4 T. flour
1 t. paprika
1 dash salt
1 dash pepper
1/2 C. cream
Boil lobster tails until done. Drain and cool. Remove meat from shells and cut
into small pieces. Save shells. Melt butter in a skillet. Stir in sherry and
lobster, simmer for three minutes. Stir in flour, paprika, salt, and pepper.
Stir in cream until thickened, then return mixture to shells.
Buttered Crumb Topping:
8 slices white bread
1/3 C. butter
3 T. chives, chopped (optional)
1 dash salt
1 dash pepper
Remove crust from bread and place in food processor. Melt butter in a skillet,
add crumbs, and cook until brown. Add chives, salt, and pepper. Sprinkle over
lobster in shells.
Bake at 375º F. for 20 minutes.
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