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The Recipe Critic. This lobster tail recipe is a decadent dinner made with large lobster tails smothered with a buttery garlic herb sauce then broiled under high heat making these lobster tails ...
Fry the breadcrumbs and garlic in 3 tablespoons of the oil until very lightly browned (stir continuously lest it burn). Add the anchovy and pepper flakes for the last 30 seconds, then take off the heat and add two-thirds of the parsley, and the Marsala to moisten the mixture.
Note: Buy cooked lobster meat or steam three 1-pound lobsters and pick out the meat. If top-split hot dog buns aren’t available, use conventional hot dog rolls, grilling the crusty top and bottom, not the interior. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.
Add the reserved lobster liquid, 1-liter (4¼ cups) water and the muslin bag. Bring to a boil and sprinkle the rice as evenly as possible of the entire surface of the liquid.
Fry the breadcrumbs and garlic in 3 tablespoons of the oil until very lightly browned (stir continuously lest it burn). Add the anchovy and pepper flakes for the last 30 seconds, then take off the ...
Lobster Newberg (also spelled lobster Newburg or lobster Newburgh) is an American seafood dish made from lobster, butter, cream, cognac, sherry and eggs, [1] with a secret ingredient found to be Cayenne pepper. [2] A modern legend with no primary or early sources states that the dish was invented by Ben Wenberg, a sea captain in the fruit trade.