Sauteed Lobster Recipe by THH
Cooking Instructions 15 mins 1 This recipe assumes you have intact, cooked, frozen lobsters. Allow the lobsters to thaw in the refrigerator for 24 hours. 2 Remove the pincers where they attach to the body. Use a nut cracker to break the shell around the joints and claw. 3 Use the tip of a small claw to dig the meat out of the pincer leg. The claw meat often comes out intact. 4 Grasp the lobster tail with one hand and its body with the other. Press the tail into the body and twist to separate the tail from the body. 5 Remove and discard the green gland, stomach and any veins or eggs. Rinse with cold water if needed. 6 Reserve the shells and left over body parts for lobster stock. 7 Place the point of a stout knife in the base of the tail. Rock the blade down the length of the tail to split it in half. 8 Peel the shell away from the lobster tail meat. Each half should come out intact. Rinse under cold water to clean if necessary. 9 Chop the meat into bite size portions and add the claw meat. 10 In a wok or frying pan, add the butter, lemon juice, dill, garlic salt and a cut up orange. Heat to sizzling hot. Add the lobster meat and stir for 1 minute. Do not cook longer than 90 seconds if you have a pre-cooked lobster. 11 Serve immediately with melted citrus butter from pan. 1 This recipe assumes you have intact, cooked, frozen lobsters. Allow the lobsters to thaw in the refrigerator for 24 hours. 1 This recipe assumes you have intact, cooked, frozen lobsters. Allow the lobsters to thaw in the refrigerator for 24 hours. 2 Remove the pincers where they attach to the body. Use a nut cracker to break the shell around the joints and claw. 2 Remove the pincers where they attach to the body. Use a nut cracker to break the shell around the joints and claw. 3 Use the tip of a small claw to dig the meat out of the pincer leg. The claw meat often comes out intact. 3 Use the tip of a small claw to dig the meat out of the pincer leg. The claw meat often comes out intact. 4 Grasp the lobster tail with one hand and its body with the other. Press the tail into the body and twist to separate the tail from the body. 4 Grasp the lobster tail with one hand and its body with the other. Press the tail into the body and twist to separate the tail from the body. 5 Remove and discard the green gland, stomach and any veins or eggs. Rinse with cold water if needed. 5 Remove and discard the green gland, stomach and any veins or eggs. Rinse with cold water if needed. 6 Reserve the shells and left over body parts for lobster stock. 6 Reserve the shells and left over body parts for lobster stock. 7 Place the point of a stout knife in the base of the tail. Rock the blade down the length of the tail to split it in half. 7 Place the point of a stout knife in the base of the tail. Rock the blade down the length of the tail to split it in half. 8 Peel the shell away from the lobster tail meat. Each half should come out intact. Rinse under cold water to clean if necessary. 8 Peel the shell away from the lobster tail meat. Each half should come out intact. Rinse under cold water to clean if necessary. 9 Chop the meat into bite size portions and add the claw meat. 9 Chop the meat into bite size portions and add the claw meat. 10 In a wok or frying pan, add the butter, lemon juice, dill, garlic salt and a cut up orange. Heat to sizzling hot. Add the lobster meat and stir for 1 minute. Do not cook longer than 90 seconds if you have a pre-cooked lobster. 10 In a wok or frying pan, add the butter, lemon juice, dill, garlic salt and a cut up orange. Heat to sizzling hot. Add the lobster meat and stir for 1 minute. Do not cook longer than 90 seconds if you have a pre-cooked lobster. 11 Serve immediately with melted citrus butter from pan. 11 Serve immediately with melted citrus butter from pan. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chinese Buffalo Wings With Thai Sweet Chili Flavour Rosemary-Garlic Chicken Chimichanga Cheesecake AMIEs Fried EGG & Hotdog (Valentine Breakfast) Tequila Cream Pasta Bake Chinese Buffalo Wings With Thai Sweet Chili Flavour Rosemary-Garlic Chicken Chimichanga Cheesecake AMIEs Fried EGG & Hotdog (Valentine Breakfast) Tequila Cream Pasta Bake Crockpot Cherry Pie Creamy Crockpot Mac 'n Cheese Tropical Strawberry Smoothie Brown Sugar Sauce for Bread Pudding Seafood Gruyere Atlantic Pollock fillet Sweet and Sour Pork Style Meatballs with Thick Sweet-Vinegar Sauce Hot Dogs in a Roll Vanilla chocolate chip cookies Tequila Cream Pasta Bake Crockpot Cherry Pie Creamy Crockpot Mac 'n Cheese Tropical Strawberry Smoothie Brown Sugar Sauce for Bread Pudding Seafood Gruyere Atlantic Pollock fillet Sweet and Sour Pork Style Meatballs with Thick Sweet-Vinegar Sauce Hot Dogs in a Roll Vanilla chocolate chip cookies Tequila Cream Pasta Bake