RED LOBSTER VEGETARIAN RECIPES
KETO CHEDDAR BISCUITS (RED LOBSTER COPYCAT) – MELANIE CO…
These keto cheddar biscuits are amazing! They taste just like Red Lobster cheddar bay biscuits! Nobody can believe these biscuits are low carb!
Provided by MelanieCooks.com
Categories Bread
Total Time 17 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 450F. Line a baking sheet with parchment paper.
- Whisk the eggs in a bowl with a fork, then add Cheddar cheese, melted butter, almond flour, baking powder, garlic powder and pepper. Mix with a fork until combined.
- Use a large spoon to scoop the dough onto a baking sheet, making 10 biscuits.
- Bake keto biscuits in the oven for 12 minutes.
Nutrition Facts : Calories 201 kcal, CarbohydrateContent 3 g, ProteinContent 10 g, FatContent 17 g, SaturatedFatContent 7 g, CholesterolContent 95 mg, SodiumContent 186 mg, FiberContent 1 g, ServingSize 1 serving
LOBSTER BUTTER RECIPE - NYT COOKING
This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter. It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that. The process is akin to making a lobster stock, with butter in place of water. Use the lobster butter as a melted dip for shrimp or yet more lobster, or as a topping for sautéed scallops or fish.
Provided by Sam Sifton
Total Time 45 minutes
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Heat oven to 300 degrees. Put lobster shells on the largest sheet pan you can fit in the oven, and allow them to dry and roast, about 15 to 20 minutes. Remove and set aside.
- Meanwhile, melt 1 stick butter per lobster in a large bowl or double boiler set over simmering water, making sure bowl does not touch the surface of water. Add lobster shells to the melted butter and simmer gently, without boiling, for about 20 minutes.
- Strain the melted butter through a cheesecloth-lined sieve into another bowl, then set that bowl into ice to chill. Cover bowl and refrigerate to set, then skim off the top and discard any liquids. Use within a few days, or freeze for up to a few weeks.
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LOBSTER STOCK RECIPE - NYT COOKING
This recipe will help you get as much as you can out of your lobsters. They’re expensive, after all. Luckily, the shells come in handy and allow for at least one more delicious meal.
Take this stock and use it as you wish. An excellent idea would be to infuse a risotto of uncommon flavor that would only benefit from the addition of chopped leftover lobster meat.
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
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Reviews 4
Total Time 5 minutes
- In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice.
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