Jun 9, 2023 · Decadent lobster tails and seasonal sweet corn on the cob are slathered in lemony oil, then grilled to perfection. A lightly spicy sauce of Fresno chiles, garlic and cherry …

Add the lobster meat and cook until opaque, about 3 minutes. Add to the cheese sauce and stir to combine. Transfer the mac and cheese to a 10-inch cast-iron skillet. Place the skillet on a …

Place the halved lobster shells on a baking sheet, cut sides down, and roast until dry, 5 to 6 minutes. Let cool on the baking sheet. Melt the butter in a medium saucepan over medium heat.

In a medium skillet over medium heat, melt the butter and then add the lobster meat and saute until tender, about 3 to 5 minutes. Add sherry, and stir to deglaze the pan, carefully scraping …

Preheat oven to 450 degrees F. Place lobsters in pan and chill in freezer for 15 to 20 minutes. Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water ...

Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on ...

Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour. Add the celery, jalapeno, cucumber, arugula and onion to the lobster and ...

Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes. Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl.