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2. Make filling for casserole. Heat 5 tablespoons butter in a large skillet over medium heat. Add grated garlic and shallot, and cook for about 2 minutes. Add sherry and lemon juice and simmer for 2-3 more minutes. Taste the butter sauce and add salt and pepper to taste.

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Instructions. Preheat oven to 350°. Make the topping: In a small bowl, stir together crackers, paprika, and cheese. Stir in butter until evenly mixed. Set aside. Next, make the filling: In a large skillet over medium-high heat, melt 3 tablespoons butter. Add sherry and boil 1 minute.

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Throw in the garlic and parsley. Cook over low heat just to let the butter melt. Stir it all together so the crackers get nice and coated. Spread this evenly over the lobster. Push it down a bit so that it can absorb the liquid in the pie. Set back in the oven for about 5 minutes.

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Heat butter in a large saute pan over medium heat. When the butter has melted, add garlic and cook for 30 seconds. Add sherry and lemon. Season with salt and pepper. If using raw lobster meat, add meat and the juices to the pan cook until just until the lobster begins to firm up, about two to three minutes.

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Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.

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Mix crushed Ritz and oyster crackers together. Melt butter and add black pepper and sherry. Blend this mixture well with the crackers. Preheat oven to 350º . Place lobster in a casserole dish and top with cracker mixture. Drizzle remaining butter on top and bake at 350º F for 20-25 minutes. Garnish with lemon wedge and parsley!

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Crack the shells over a bowl to hold the juices. Reserve the tomalley (the soft, green stuff found in the body cavity of the lobster!). Set aside. Preheat the oven to 425 degrees. Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers.

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Step 10. Drain and reserve Sherry and juices from the skillet with the lobster meat, and then slowly whisk this liquid, along with half-and-half into the butter/flour mixture. Return to the heat, and cook while stirring continuously, until the sauce is smooth and thick.

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Add the sherry and boil 1 minute. Add the lobster, stir, and remove from the heat. Strain the juices from the skillet into a liquid measuring cup (reserving the lobster). Set aside. In a 3- to 4-quart sauce-pan over medium-low heat, melt the remaining 5 tablespoons of butter. Add the flour and cook, stirring, until the mixture looks smooth and.

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There are several other ways to enjoy Lobster other than steamed or boiled and in this video I bring to you another New England favorite..Lobster PieIngred.

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Step 2: Melt 3 tablespoons butter; add flour. Stir 1 minute until bubbles. Remove from heat.

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Directions. 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.

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Melt butter and combine crumbled crackers and parsley. Set aside 1/2 of the stuffing mixture. Add lobster mixture to remaining stuffing in pan. Combine well. Slowly stir in cream. Pour into casserole dish and top with the remaining stuffing. Bake 10-15 minutes in a preheated 325°F oven or until topping is lightly browned.

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Melt 4 tablespoons of the butter. Add sherry and boil for one minute to cook off the alcohol. Now add the lobster meat and remove from the heat. In a medium saucepan, melt the remaining butter. Add flour and cook, stirring until the mixture begins to bubble. Then remove from the heat.

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1 cup bread crumbs. 1 cup Ritz crackers, crushed. 1 / 4 cup Parmesan cheese. 1 / 2 cup parsley, minced. 1 tablespoon garlic powder. 2 tablespoons oil. 2 tablespoons butter. Instructions. Preheat.

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1. Preparing the Lobster Mixture: Preheat your oven to 350°F (180°C). In a large skillet over medium heat, melt butter. When butter has melted add garlic, celery and shallots. Cook until you can smell the garlic and add the dry sherry, lemon juice and cream or half and half. Simmer 1 minute.