Lobster Tail Thermidor
My take on this classic French dish is so simple to make and incredibly impressive for guests. Sweet lobster meat is coated in a luscious wine and butter sauce and tossed with fresh herbs, then stuffed back into the shells and broiled with Parmesan and panko for a crispy topping. Cousins, if you’re a fan of lobster tails, you must give this recipe a try!
Sunny's Green Goddess Grilled Lobster with Easy Green Goddess Rice
Luxury is lobster and what better way to top it than with the butter of a goddess? I simply love everything about anything “green goddess.” I have shared mussels, twice-baked potatoes, a burger and yes, even a salad, all with green goddess spins. It’s worth a search. Until then, enjoy my newest obsession, and if you have some shrimp around, you know what to do!
Buttery Lobster Rolls
Summertime in a sandwich: That's what a lobster roll feels like for me. For ease, I sometimes use lobster tails instead of whole lobsters. They're easier to shell. I've also found frozen cooked lobster in the shell as a more affordable option.
