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Old 06-10-2015, 05:10 PM
 
25,619 posts, read 36,776,392 times
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Quote:
Originally Posted by DawnMTL View Post
I know that this is not the goal, but I would steam, boil, or broil the lobster tail ... and serve it on the side.

Why? Any time I've had lobster meat *in* something, especially in a rich and creamy sauce, I can't taste the lobster. It feels like a sad waste for me. That's just my opinion and from my own experience, but I just wanted to throw it out there as an option.
Exactly, why cover up the flavor of the lobster. Toss some shrimp or cheap scallops in the alfredo sauce. youll get just about the same taste and flavor profile.
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Old 06-10-2015, 06:21 PM
 
Location: Gatineau, QC, Canada
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Well, it's been sitting in the freezer for months and I just wasn't feeling eating straight up lobster, so in the pasta it went. I thought the taste came through pretty well, actually.
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Old 06-10-2015, 07:48 PM
 
Location: In a house
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I wouldn't do lobster in alfredo. I'd do lobster in newburg though.
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Old 06-11-2015, 05:39 AM
 
Location: Bella Vista, Ark
77,771 posts, read 104,959,929 times
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Quote:
Originally Posted by DawnMTL View Post
I know that this is not the goal, but I would steam, boil, or broil the lobster tail ... and serve it on the side.

Why? Any time I've had lobster meat *in* something, especially in a rich and creamy sauce, I can't taste the lobster. It feels like a sad waste for me. That's just my opinion and from my own experience, but I just wanted to throw it out there as an option.
the only problem with what you say is; how much lobster would be needed to serve it on the side? Normally when someone puts it in a dish, they expect to stretch the Lobster. In order to serve it on the side I would want at least a 1/2 tail per person. If you are serving 4 people the food budget may not go too far. Of course this depends on where you live and how much Lobster is in your region. Many places here in the USA fresh Lobster is running about $20 a lb.
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Old 06-11-2015, 07:34 AM
 
Location: San Diego
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My favorite is to make the pasta first then heat a cube of butter in a pan on rather high heat. Drop sliced lobster tail that has been shelled into until it's almost crispy. Oh joy, is it good that way.
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Old 06-11-2015, 10:29 AM
 
Location: Bella Vista, Ark
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I have a couple of packages of Lobster in the freezer. I got 4 whole ones for moms day and had to do something with them. I do not like to freeze Lobster, and yet, I wasn't about to throw it away. Sat we are going to a salad luncheon buffet. I am taking a pasta, seafood salad, with Lobster, Shrimp and crab, but I am using a light dressing so the seafood flavors will come throw.
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Old 06-11-2015, 04:48 PM
 
25,619 posts, read 36,776,392 times
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Ok if the lobster is not fresh then yes I'm fine with chunking it up and tossing into whatever sauce floats you.
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