Yes, but I do not recommend it with lobster.
To boil lobster tails you will need to have a large enough pot to fit your lobsters completely in. You will then add any type of seasoning you would like. Bring the water to a boil and place your lobsters in for 15 minutes.
Boiled lobster tailsFill a large saucepan with water and add 1 teaspoon of salt for each litre of water.Bring the water to the boil and drop the lobster tails into the pan.Boil the tails for about 1 minute per oz of total weight. If there are 5 oz of lobster tails, you will need to cook them for 5 minutes.Drain the lobster tails and serve hot with melted butter, lemon juice or mayonnaise.Baking times for lobster tailLobster Tail WeightCooking Time2 Oz.12 minutes4 Oz.18 minutes6 Oz.22 minutes8 Oz.26 minutes12 Oz.30 minutes14 Oz. +35 minutes
Ingredients1 1/2 pound lobster, cleaned5 tablespoon butter, melted1/4 cup carrots, diced1 each onion, chopped1/2 each bay leaf1 thyme2 each parsley sprigs3 tablespoon cognac1/3 cup white wine1/2 cup fish, or chicken broth1/4 cup flour3 cup boiling milk3 tablespoon cream1 red food coloring (optional)Crack lobster claws and cut body and tail into four or five pieces. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes. Remove meat from lobster, reserving shells and broth.Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac.
Bring your water to a boil, and then add whatever spices you prefer. Add lobster(s). DO NOT COVER. Wait ten minutes, then remove lobster, using tongs. Holding one side of shell with tongs, use fork in OTHER hand to spread shell away from meat, looking to ensure no 'grayness' -the meat should be more of a translucent color when fully cooked. Enjoy!
you need to boil the water first then add the noodles
Poor Man's Lobster is not so much a particular fish as a recipe for preparing fish. Haddock, cod, white fish, and even monkfish are mong those mentioned in recipes available on line. The basic process is to add salt and seasoning to a large pot of water, bring it to a boil, then add the fish, which has been cut into pieces. As soon as the fish floats remove it and serve with melted butter.
Sure you can. But you probably should tone down any additional salt, as old bay is basically just seasoned salt. Your Alfredo will obviously have a unique flavor but I bet it would be great with a little crab or shrimp added to it since old bay is great with shellfish!
1. Boil water then put a sliced onion in. 2. Put a few carrots and a few slices of celery in, with a bay leaf. 3. Add two teaspoons of garlic salt with butter. 4. Add onion powder. 5. Boil these until they are a thick mixture. 6. Strain out the veggies, and you have a good replacement for chicken stock!
nougthing
when you boil honey you are going to get a crunchy solution if you want it to be watery you have to add water ( COLD ) and boil ! Good Luck xoxoxo
A Red Lobster Cheddar Bay Biscuit has 160 calories and 9 grams of fat per biscuit. Someone else answered this. I wanted to add on that If you wantedto burn those calories, you could do 12 mins of swimming, 42 mins of joging etc.
Steam it for five minutes (maybe 8 minutes if its a load) in your standard steamer insert attachment over the standard "Boiler" in the South, (I'm thinking for the proper name......Sauce Pan?) If you do not have a steamer attachment for your pots, You can do the same by putting the lobster in a collander, and placing it over the top of the boiler (saucepan) with a little water below and the collander serving as the lid. The steam will pearmeate the seafood and it does not take very long. Watch for the steam to rise and then allow three to five minutes.