cooking.nytimes.com
Smoky Lobster Salad With Potatoes Recipe
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
potatoes, live lobsters, red bell peppers, cherry tomatoes, olive oil, piment n
cooking.nytimes.com
Chunky Lobster Stew With Tomalley Croutons Recipe
This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
live lobsters, onion, bay leaves, tomato, chervil, heavy cream, butter, garlic, leeks, carrot, french bread
cooking.nytimes.com
Lobster Bisque Recipe
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
live lobsters, olive oil, carrot, celery, onion, cloves, thyme, tarragon, tomato paste, sherry, clam broth, white rice, heavy cream
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Cantonese Style Lobster
This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since I was little. I love this stuff!
live lobsters, peanut oil, garlic, ginger, pork, chicken broth, sherry, soy sauce, cornstarch, brown sugar, eggs, green onions
