xiaoxl/recipe_data huggingface dataset:
Creamy Cheeseburger Soup


Ingredients:
lean ground beef, onion, celery rib, garlic cloves, flour, beef broth, potatoes, diced tomatoes, cheddar and american blend cheese, tomato paste, ketchup, Dijon mustard

Directions:
Saute beef, onion, celery and garlic over med. heat until meat is browned and veggies tender; drain off fat.
Sprinkle flour into beef mixture, stir and cook 2 minutes. Add broth and potatoes and bring to a boil, stirring occassionally.  Reduce heat and simmer, covered, for 10 minutes or until potatoes are done.
Add tomatoes, cheese, tomato paste, ketchup, and mustard.  Cook until cheese is melted, soup is smooth and just comes to a gentle boil.  Stir in milk and heat through.
Serve with toasted buns and toppings of your choice!
BLT Dip
Category: appetizers-and-snacks
By Kathy Bezemes Walstrom

This dip is a hit whether you serve it at a block party or a formal dinner party!  It really tastes like a BLT.  You can cut the fat down if you want to use low-fat or fat free ingredients. Serve with crackers or chips.

Ingredients:
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1  tomato - peeled, seeded and diced

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 cups dip

Calories: 181.3
Fat: 17.8 g
Saturated fat: 4.8 g
Carbohydrates: 1.5 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 4.1 g
Cholesterol: 21.8 mg
Sodium: 301.2 mg
Vegan " Sharp Cheddar Cheese"


Ingredients:
agar-agar, agar-agar flakes, water, cashews, nutritional yeast, pimiento, lemon juice, onion powder, garlic powder, prepared mustard

Directions:
Begin by combining the agar and tap water in a small sauce pan.
Heat over a medium flame, stirring often.
When the mixture boils, reduce the heat a bit.
Allow the agar to boil gently for 5 minutes.
Stir often to prevent burning and to make sure that all of the agar dissolves.
Meanwhile, measure all of the other ingredients into a blender container.
When the agar is finished boiling, carefully pour it into the blender container.
Place the lid on the blender and whizz it on high for about a minute.
Stop, scrape down the sides, replace the lid and whizz again, for about another minute.
The mixture should be very smooth and the same orange color as dairy cheddar.
Pour the mixture into a small, lightly oiled loaf pan.
The pan I use is about 3 by 7 inches.
Place the pan in the refrigerator and allow it to chill until firm.
Molten Flourless Chocolate Cake


Ingredients:
eggs, unsalted butter, powdered sugar

Directions:
Preheat oven to 425°.
Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands], whisking constantly.
Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl.
Let the chocolate and butter melt; remove from heat.
Let mixture cool slightly by stirring occasionally, about 5 minutes.
Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.].
Spray 6 (4-ounce] ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins].
Fill them 3/4 of the way full and place on a baking sheet.
Bake for 10-12 minutes, depending on how gooey you'd like the centers.
Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.
Mandarin Orange Chicken Delight


Ingredients:
mandarin oranges, honey, soy sauce, dried ginger, all-purpose flour, salt, pepper, boneless skinless chicken breasts, butter, cashews, cooked rice

Directions:
Make the sauce by combining reserved orange juice with honey, soy sauce, lemon juice,, and ginger in a small bowl.
Blend well and set aside.
Combine flour with salt and pepper in a shallow pie pan.
Set aside.
Trim off any fat and white veins from chicken breasts and slice each breast into about three strips.
Dry between double layers of paper towels.
Heat butter and oil in large skillet or wok over medium-high heat.
Coat all sides of chicken strips in seasoned flour and brown lightly in skillet.
Reserve browned pieces on a plate lined with paper towels.
When all chicken is browned, pour sauce into wok or skillet.
Place chicken in the sauce and turn to coat.
Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until chicken is tender and white throughout and sauce begins to caramelize on the chicken.
Turn several times during cooking to coat evenly with sauce.
Meanwhile, prepare rice.
When chicken is done, remove from heat and quickly stir in the Mandarin oranges.
Sprinkle with your chosen garnish and serve over rice.
Chinese Curry Noodles


Ingredients:
lean ground beef, pork, soy sauce, onions, curry powder, chicken broth, soy sauce, sugar, salt, fresh ground black pepper, cornstarch, water chestnut, peas

Directions:
In a bowl, toss the meat with the soy sauce.
Heat a wok or a heavy skillet over medium-high heat. Add 1 teaspoon of the oil and heat until hot, about 20 seconds. Add the meat and cook, breaking up any lumps, until it loses its pink color. Remover with a handled strained or slotted spoon and drain in a colander. Wipe out the wok.
Add the remaining oil and reheat the wok over high heat until hot, about 20 seconds.
Add the onions and stir-fry until soft and translucent, about 3 to 4 minutes.
Add the curry powder and stir-fry until fragrant, about 10 seconds.
Add the fragrant sauce, water chestnuts, and peas and bring to a boil, stirring constantly to prevent lumps, until the sauce thickens.
Add the meat and the noodles and toss lightly to mix.
Transfer to a platter and serve immediately.
Sarasota's Perfect Fresh Tuna  Sliders


Ingredients:
tuna steaks, bibb lettuce, cucumber, lemon pepper, pepper, salt, butter, mayonnaise, sweet pickles, capers, black olives, garlic clove, cider vinegar, tomatoes, cheese

Directions:
Dressing or Sauce  --  Mix the mayo, pickles, capers, olives, garlic, and cider vinegar and chill until ready to use.
Cucumbers  --  Spread the slices out on a plate and season lightly with salt and pepper. Let them rest until you are ready to make the sandwiches.
Tuna  --  Cut the tuna steak into 8 pieces so they will fit on the rolls.  Season both sides well with the lemon pepper and salt and let them come to almost room temperature. You don't want to cook cold fish.
Rolls  --  I like to grill these ahead because the tuna cooks so quickly.  Just cut the rolls in half, spread with butter, then lightly grill using the same grill or pan you will be using for the tuna. You can also broil them if you prefer - just a light brown color is all you need.
Grill  --  I use a grill pan, but a simple saute pan will work. On medium high to high heat, grill or saute the tuna on each side, just 2-3 minutes tops. You want the outside to turn a white opaque color, but the inside will remain pink and medium rare. Don't over cook them. Remove the tuna from the pan or grill, and let it rest while you put the sandwiches together.
Sliders  --  Spread the mayo mix on each roll, top and bottom, then top with the tuna steak, 6 cucumber slices per sandwich, and lettuce. Secure with a toothpick and it's done.
Serve  --  Enjoy! They are easy, quick, simple flavors. They are perfect room temperature which makes them great for a BBQ.  And remember, you can always add tomato slices or cheese if you want but I think they are perfect as is.
Creamy Clam Dip
Category: appetizers-and-snacks
By MARY A. PUTMAN

This is simple to make, but tastes great.

Ingredients:
1 (6.5 ounce) can minced clams, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1 ½ teaspoons Worcestershire sauce
½ teaspoon minced garlic
2 teaspoons lemon juice
1 teaspoon onion juice

Directions:
Mix together the clams, cream cheese, Worcestershire sauce, garlic, lemon juice, and onion juice until evenly combined. Thin the mixture to your desired consistency by stirring in the clam juice.

Prep time: 15 mins
Total time: 15 mins
Yields: 24 servings

Calories: 44.5
Fat: 3.4 g
Saturated fat: 2.1 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Protein: 2.7 g
Cholesterol: 15.4 mg
Sodium: 39.7 mg
Peruvian  Sauteed Beef Tenderloin (Lomo Saltado)


Ingredients:
beef tenderloin, red onions, potatoes, tomatoes, parsley, soy sauce, key lime juice, pepper

Directions:
Preparation:
Heat ½ cup oil in a large skillet over high heat. Add beef and quickly sauté until beef is seared and browned on all sides. Remove pan from heat and transfer beef to a plate. Save covered.
Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until edges are seared and they begin to soften, about 2 minutes.
Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 2 minutes.
Add beef and toss gently.
Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside.
Heat ¾ cups oil in a large nonstick skillet over medium heat. Add potatoes and sauté until browned and tender, about 15 minutes. Drain on paper towel.
Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.
Jen's Easy  Apricot, Cream & Ginger Scones


Ingredients:
self raising flour, salt, sugar, ground ginger, heavy cream, heavy cream, ginger ale, ginger ale

Directions:
Pre heat oven to 400'F/200'C.
In a bowl mix together all the dry ingredients and stir through the apricot pieces.
Add in the cream and gingerale and mix lightly with a knife until mixture holds together in a ball.
Tip out onto a floured board and gently pat out into a rectangle and cut into 9 scones or cut out scones with a 6cm diam cutter.
Place close together on a baking tray lined with baking paper and bake in hot oven for 15 minutes.
Tip out onto a clean teatowel and wrap up to keep warm.
These are nice just buttered but even better spread with some apricot jam and topped with a dollop of whipped cream for a special treat.
Greek Pasta Salad


Ingredients:
pasta, nonfat chicken broth, olive oil, white wine vinegar, garlic cloves, dried basil, dried oregano, feta cheese, spinach, cucumber, red onion, fresh ground black pepper, salt, cherry tomatoes

Directions:
Cook the pasta until al dente., In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano., Drain pasta and place in a large bowl., Add broth mixture, feta, spinach, cucumber, and onions, toss well., Season with  pepper and salt., Add the tomatoes and toss gently.
Chinese Spareribs


Ingredients:
soy sauce, honey, dry sherry, fresh garlic clove, ground ginger, green onion top, sesame seeds

Directions:
Preheat oven to 350 degrees Fahrenheit.
Place previously cut ribs in a shallow foil-lined pan, meaty side down.
Combine soy sauce, honey, sherry, garlic, and ginger in a small bowl.
Brush ribs with sauce, reserving left over sauce.
Cover pan tightly with foil and bake at 350 degrees Fahrenheit for one hour.
Turn ribs over and pour remaining sauce over ribs, brushing thoroughly.
Bake, uncovered, an additional 30 minutes, brushing sauce from pan over ribs occasionally.
Remove from oven.
Sprinkle with chopped green onion and sesame seeds.
Serve.
Lebanese Lamb Meatballs


Ingredients:
onions, parsley, fresh mint leaves, ground lamb, ground cinnamon, ground allspice, ground black pepper, salt

Directions:
Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
Serve hot or cold.
Camper - Less S'mores


Ingredients:
graham crackers, salted butter, graham cracker crumbs, cream of tartar, salt, sugar

Directions:
Base and Chocolate:
Place the graham crackers on a baking sheet lined with foil and set aside.
Combine the chocolates and butter in a microwave safe bowl and microwave until melted and smooth, stirring every 45 seconds.
Mix in the graham cracker crumbs and refrigerate 15 minutes, until thickened.
Spoon the chocolate mixture onto the centre of each graham cracker and set aside.
Meringue:
In a spotlessly clean bowl with an electric mixer, whip the egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while whipping and beat until stiff glossy peaks form, about 8 minutes.
Dollop meringue on top of the chocolate mixture and use a kitchen blowtorch to lightly toast the tops of the meringue.
Serve immediately (which I recommend] or cover lightly and store in the fridge up to 1 day.
White Sawmill Gravy


Ingredients:
country sausage, margarine, all-purpose flour, milk

Directions:
Brown sausage in a large skillet over medium heat.
Stir in margarine until well blended; add flour and stir until mixture is thick.  Reduce heat to medium heat and slowly add milk, stirring constantly, until mixture is thick and bubbly.
Sprinkle with salt and pepper.
Serve over warm biscuits.
Southern Lobster and Shrimp Mac and Cheese
Category: seafood
By Terra-Matris

This is a creamy, rich, and decadent recipe for an 'over the top' addition to any meal. After years of making basic mac and cheese, this version with shrimp and lobster is an indulgence worth making for those special to you. It is an adapted recipe from strong Southern women (Patti LaBelle, Mama Jean, and my son's girlfriend Ashley)...all wonderful foodies! I make this a day ahead.

Ingredients:
1 (16 ounce) package whole wheat elbow macaroni
½ cup dried minced onion
1 pound cooked and cubed lobster meat
1 pound cooked shrimp, tails removed
1 (12 ounce) can evaporated milk
1 cup heavy cream
1 tablespoon all-purpose flour, sifted
3  eggs
1 stick butter
2 tablespoons all-purpose flour
1 pound shredded sharp Cheddar cheese
1 pound shredded Swiss cheese
1 pound shredded Monterey Jack cheese
1 stick butter
1 tablespoon dried onion seasoning (such as Pampered Chef® Three Onion Rub)
1 teaspoon herbes de Provence
2 cups crushed buttery round crackers (such as Ritz®)
1 stick butter, sliced into pats

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water, stirring occasionally, until macaroni is tender yet firm to the bite, about 8 minutes. Drain. Place lobster and shrimp in a colander. Pour the cooked pasta and onions over shellfish; let drain. Preheat the oven to 375 degrees F (190 degrees C). Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour. Whisk eggs together in a small bowl. Cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with the eggs, being careful not to cook and scramble the eggs. Slowly mix the egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes. Melt 1 stick of butter in the pot used to cook the pasta over medium heat. Add flour; cook until roux thickens and turns caramel in color, about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey Jack cheese. Cook, stirring constantly, until mostly melted, about 4 minutes. Pour in the cream sauce and stir until smooth. Stir pasta, lobster, and shrimp into the cheese and cream sauce to coat completely. Pour mac and cheese into a 9x11-inch baking dish. Melt another stick of butter in the saucepan used to make the sauce. Add onion seasoning and herbes de Provence; stir. Add crackers. Cook and stir over medium heat until coating mixture is lightly toasted, about 5 minutes. Cover mac and cheese with thin pats of butter. Top with the cracker coating. Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 1 9x11-inch pan

Calories: 884
Fat: 59.8 g
Saturated fat: 33.7 g
Carbohydrates: 45.6 g
Sugars: 5.3 g
Dietary fiber: 3.1 g
Protein: 42.6 g
Cholesterol: 263.7 mg
Sodium: 976.5 mg
Flourless Chocolate Banana Cake


Ingredients:
eggs, sea salt, banana, cocoa powder

Directions:
In a blender, whip egg yolks, agave and salt on medium for 1-2 minutes., Add grapeseed oil and mashed banana and blend for another minute or two., Blend in cocoa powder., Grease a 9-inch springform pan and pour batter into pan., Bake at 350° for 25-30 minutes.
Penne with Chicken and Pesto
Category: world-cuisine
By MARYSTEVE

I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories.  I also use additional Parmesan.

Ingredients:
1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4  skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 ¼ cups heavy cream
¼ cup pesto
3 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat butter and olive oil in a large skillet over medium heat.  Saute chicken and garlic until chicken is almost cooked.  Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese.  Cook until chicken is no longer pink inside.  Stir in cooked pasta.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 497.1
Fat: 26.1 g
Saturated fat: 12.6 g
Carbohydrates: 42.6 g
Sugars: 1.9 g
Dietary fiber: 2.1 g
Protein: 24 g
Cholesterol: 96.9 mg
Sodium: 164.2 mg
Cucumber Caprese Salad
Category: salad
By Kim

An easy and delicious layered-style cucumber caprese salad that makes for a beautiful presentation!

Ingredients:
½ cup aged balsamic vinegar
2 large Roma tomatoes, sliced into 1/4-inch-thick rounds
1 large cucumber, peeled and sliced into 1/4-inch-thick rounds
1 (8 ounce) package sliced fresh mozzarella cheese
1 cup fresh basil leaves
1 tablespoon olive oil
salt and ground black pepper to taste

Directions:
Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from heat and allow to cool to room temperature. Arrange tomatoes, cucumber, mozzarella slices, and basil leaves in an alternating pattern on a small serving platter until platter is covered. Drizzle olive oil over the salad. Season with salt and pepper. Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar on top. Serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 140.7
Fat: 8.4 g
Saturated fat: 4.1 g
Carbohydrates: 7 g
Sugars: 4.8 g
Dietary fiber: 0.6 g
Protein: 9.9 g
Cholesterol: 23.9 mg
Sodium: 264.5 mg
Champagne Leek and Lemon Cream


Ingredients:
butter, shallots, leeks, fresh lemon juice, fresh dill

Directions:
In a medium saucepan, melt butter over medium-high heat.
Add leeks and shallots.  Cook until leeks are tender (about 4 minutes].
Add champagne and reduce until 2-3 tablespoons remain.
Add lemon juice and cook until liquid evaporates.
Add cream and simmer until slightly reduced.
Season with salt and pepper.
Garnish with fresh dill.
Lasagna Sliders/Cupcakes


Ingredients:
ground beef, onion, garlic clove, ricotta cheese, egg, mozzarella cheese

Directions:
Brown ground beef in a pan along with onions and garlic until meat is crumbly, there's no more pink, and onions are soft.
Add red sauce to pan.
In a separate bowl, mix ricotta cheese and an egg thoroughly.
Pre-heat oven to 350.
Separate biscuits from each other.
In a cupcake pan (I use a silicon pan, so I don't need to grease it, but if not using silicon, I suggest Pam] place a raw biscuit in each cupcake hole.
With fingers, press biscuit into and partially along the sides of each hole, creating a "crust" effect.
Spoon some meat mixture into each cupcake hole, on top of the biscuit.
Spoon some ricotta on top of the meat, and spread evenly across the top.
Sprinkle mozzarella cheese on top of each cupcake hole.
Place in oven for 18-20 min, keeping a close eye on the cheese, making sure it doesn't burn.
Remove from oven, and let cool for 3-5 minute
With a knife, gingerly pry each lasagna slider from its cupcake hole, and place on plate.
Serve sooner than later :]
And Enjoy!
Macadamia & Ginger Fingers


Ingredients:
unsalted butter, caster sugar, self-raising flour, ground ginger, unsalted butter, golden syrup, icing sugar, crystallized ginger

Directions:
Preheat oven to 350ºF. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.
Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined.
Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan.
For topping - combine butter, golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth, about 5 minutes. Stir in nuts and finely chopped crystallised ginger.
Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown, keep an eye on them.
Cool in pan and then cut into fingers or squares.
TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.
Land of Nod Cinnamon Buns
Category: bread
By S PROBY

Easy over night cinnamon buns that are gooey and rich.

Ingredients:
20  unbaked frozen dinner rolls
1 cup brown sugar
¼ cup instant vanilla pudding mix
2 teaspoons ground cinnamon
¾ cup raisins
⅓ cup butter, melted

Directions:
Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature. In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 15 hrs
Yields: 20 servings

Calories: 430
Fat: 7.1 g
Saturated fat: 3 g
Carbohydrates: 79 g
Sugars: 11.5 g
Dietary fiber: 4.2 g
Protein: 16.2 g
Cholesterol: 8.3 mg
Sodium: 832.1 mg
Black-Eyed Pea Salad


Ingredients:
tomatoes, red onion, red bell pepper, green onions, fresh parsley leaves, canola oil, sugar, black-eyed peas

Directions:
Combine the first 6 ingredients in a bowl.
In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
Pampered Chef Double Chocolate Mocha Trifle


Ingredients:
milk, instant white chocolate pudding and pie filling mix, warm water, instant coffee granules

Directions:
Prepare/Bake brownies according to cake-like directions.
Cool completely.
In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer].
Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
Fold in whipped topping.
Cut brownies into 1 inch cubes.
Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
Repeat layers 2 more times.
Chill 30 minutes before serving.
Maine Boiled Lobsters


Ingredients:
live lobsters, water, salt

Directions:
Bring the salted water to a boil in a pot large enough to hold the lobsters.
Rinse the lobsters under cold water and quickly slide them into the boiling water.
Cover the pot and simmer gently until the lobsters turn completely red, in about 6 minutes.
Drain in a colander and serve immediately with melted butter or extra-virgin olive oil.