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Add the lobster delight, a 1/2 cup of the mozzarella cheese, a 1/2 cup of the parmesan cheese, pepper, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, dry mustard, salt and pepper into a ...
Lobster bisque, lobster stock, and lobster consommé are made using lobster bodies (heads), often including tomalley. In Maryland and on the Delmarva Peninsula , the hepatopancreas of the blue crab is called the "muster" or "mustard", probably because of the yellow color, which is not the bright yellow of regular prepared yellow mustard , but ...
Add cream and bring to a boil; cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, nutmeg, salt, and pepper. Heat oven to 425°.
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Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper. [ 1 ] [ 2 ] In Le Guide Culinaire , Auguste Escoffier listed its main ingredients: [ 2 ] béchamel sauce , fish stock, truffle reduction, cream, lobster butter and cayenne pepper.
Bisque (French pronunciation: ⓘ) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. [1] It can be made from lobster, langoustine, crab, shrimp, or crawfish.
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