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Fresh Fish Today's order could arrive by
Tuesday, Apr. 15 Baked Cod Fillets
Ingredients: 1 18 oz Cod Fillet 1/2 cup plain breadcrumbs 1/4
cup butter, melted 2 Tbsp fresh parsley, chopped Directions: 1.
Preheat oven to 350°F. thinkpad
2. Place fillet in a 13x9 inch greased baking dish and top
with breadcrumbs. 3. Drizzle butter on top of crumbs. 4.
Sprinkle with parsley. 5. Bake for 20 to 25 minutes. Notes:
Recipe by George Simons, friend of Gorton's Email
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Baked Stuffed Trout/Chipotle Cilantro Sauce-Conomo
Cafe
Today's order could arrive by Tuesday, Apr.
15 Baked Stuffed Trout/Chipotle Cilantro Sauce-Conomo
Cafe Ingredients: 2 8 oz Rainbow Trout Fillets, skin on,
deboned and butterflied Stuffing: 4 oz fresh Crabmeat (or
canned) 1 ripe avocado, diced pinch of salt 1 tsp cumin, ground
juice of 1 lime Trout Sauce: 2 Tbsp canola oil 1 tsp garlic,
chopped 1/2-1 tsp chipotle peppers, chopped in adobo sauce
(less for mild, more for hot) laptop computers
1/3 cup chicken stock 2 Tbsp white wine 1 Tbsp honey 2 tsp
fresh cilantro, chopped 3 Tbsp butter (unsalted), melted
Directions: 1. Mix all stuffing ingredients and lightly mash
with a fork. 2. Place stuffing inside trout and fold over, so
it looks whole. 3. Brush with 1 Tbsp of the melted butter. 4.
Place on cookie sheet or oven proof dish and bake in 400°F
oven for approximately 25 minutes or until cooked through. laptop computer
5. To make Trout Sauce heat oil in small pan. 6. Saute
garlic. 7. Add chicken stock, wine, honey and chipotle. 8.
Reduce by 1/2 and add cilantro. 9. Remove from heat, add
remaining butter. 10. Spoon sauce evenly over fillets. Notes:
Serve with rice pilaf and snow peas. Conomo
Cafe Chef Derek Ellerkamp, Essex Massachusetts
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Fresh Fish Today's order could arrive by
Tuesday, Apr. 15 Cajun Arctic Char
Cajun Arctic Char Ingredients: 2 lb Arctic
Char or Salmon Fillets 1 tsp paprika ¼ tsp cayenne
pepper 1 tsp black pepper notebooks
½ tsp onion powder 1 tsp garlic powder 1 tsp dried
thyme 1 tsp dried basil ½ tsp dried oregano 2 Tbsp
butter, melted 1 Tbsp olive oil Directions: 1. In a small bowl,
mix all dry ingredients together. 2. Brush flesh side of Artic
Char fillets with melted butter. 3. Sprinkle dry ingredients
over fillets. 4. In a large skillet heat oil. Add fillets skin
side down and cook about 5 mintues. lenovo
5. Turn fillets and cook about 5 mintues more or until fish
flakes easily with a fork. Notes: On the grill: place fillets
on foil and cook over hot coals following directions above.
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Creole Fish Fillets
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15 Creole Fish Fillets Servings: 6 Ingredients: 1 lb
Yellowtail Fillets (Halibut, Mahi, Salmon, or Swordfish) 2 Tbsp
olive oil Salt and freshly ground black pepper, to taste 1
small green bell pepper, chopped 1 small onion, chopped 1
garlic clove, chopped 1/2 tsp oregano, fresh 4 large ripe
tomatoes, seeded and chopped 3 Tbsp butter, melted travelstar
1/4 tsp hot pepper sauce, or to taste Pinch of cumin 2 Tbsp
fresh cilantro, chopped Directions: 1. Preheat oven to
450ºF. Brush a baking dish (large enough to hold the fish
in a one layer) with some of the olive oil. 2. Place the fish
in the baking dish, sprinkle with salt and pepper, and set
aside. 3. Heat the remaining oil in a large skillet over medium
heat. 4. Add the green bell pepper and onion and sauté
until the vegetables are tender, about 5 minutes. gateway
5. Stir in the garlic and oregano and cook for 2 minutes
longer. 6. Stir in the tomatoes. Salt and pepper to taste. 7.
Scatter the vegetables over the fish fillets. 8. In a small
bowl (or the saucepan used to melt the butter), combine the
melted butter, pepper sauce and cumin. Drizzle over the fish
and vegetables. 9. Bake the fish, basting often, until done to
taste, about 10-15 minutes. 10. Garnish with cilantro. laptop parts
2 Tbsp scallions, chopped 2 tsp fresh lime juice 1/2 tsp
sugar 1 jalapeno, minced (if desired) 1/4 cup raisins (if
desired) Directions: Mix all ingredients. Chill. Serve with any
cooked fish. Notes: Fresh Salsa is a great addition to any
fish! Email this page Email this page |
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Lemon-Rosemary Grilled Salmon
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15 Lemon-Rosemary Grilled Salmon Ingredients: 2 10 oz
Salmon Fillets Sauce: 3 Tbsp lemon juice 3 Tbsp extra-virgin
olive oil 1 Tbsp fresh rosemary, chopped 2 cloves garlic,
minced 1/8 tsp salt ground pepper, to taste 4 tsp Kalamata
olives, pitted and chopped Directions: 1. In a small bowl,
whisk lemon juice, olive oil, rosemary, garlic, salt and pepper
until well blended. hard drives
2. Spoon 1 Tbsp sauce over each Salmon fillet. Cover and
refrigerate remaining sauce for 20-30 minutes. 3. Grill Salmon
fillets over medium-high heat for 4-6 minutes each side. 4. Add
olives to refrigerated sauce and serve with grilled salmon
fillets. Email this page Email this page |
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Parmesan Crusted Sole w/ Lemon Caper Sauce-Conomo Cafe
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15 Parmesan Crusted Sole w/ Lemon Caper Sauce-Conomo
Cafe Parmesan Crusted Sole w/ Lemon Caper Sauce-Conomo
Cafe Ingredients: 2 5-6oz Sole Fillet flour for
dredging egg, slightly beaten Parmesan Flour: 1/2 cup flour
1-1/2 cups parmesan cheese, grated Mixed well 1 Tbsp olive oil
1 tsp garlic, chopped 1-1/2 tsp capers, drained canon
juice of 1/2 Lemon 2 Tbsp white wine 1/4 cup chicken stock
pinch salt and pepper 1 Tbsp unsalted butter Directions: 1.
Prepare Parmesan flour in shallow pan, set aside. 1. Dredge
fish in plain flour, shaking off excess flour. 2. Dip in egg
wash. 3. Coat in parmesan flour mixture. 4. Heat non stick
frying pan with olive oil (must be fairly hot). 5. Brown fish
on both sides, remove from pan and keep warm. desktop pc
6. In the same pan add more oil if needed, and sauté
garlic. 7. Add capers, lemon juice, wine, stock, and pinch of
salt and pepper. 8. Reduce by half. Remove from heat and add
whole butter. 9. Plate fish and spoon sauce over. Serving
suggestion: Serve with pasta (orzo) and asparagus. Notes:
Conomo Cafe Chef Derek Ellerkamp, Essex
Massachusetts Email this page Email this
page desktop computers
Today's order could arrive by Tuesday, Apr.
15 Salmon Burger Ingredients: 2 10 oz skinless Salmon
Fillets, coarsely chopped 1/2 cup plain breadcrumbs 1 egg,
lightly beaten 1 Tbsp lemon zest 2 Tbsp scallions, chopped 1
Tbsp garlic, minced 1 Tbsp olive oil salt, to taste pepper, to
taste hot sauce, if desired Directions: 1. Combine all
ingredients. Form into patties. 2. Grill the Salmon Burgers
over medium-high heat for 3 to 4 minutes, turn burger
carefully, cook an additional 3-4 minutes, or until just cooked
through. think pad
Today's order could arrive by Tuesday, Apr.
15 Salmon en Crout Ingredients: 2 10 oz Salmon
Fillets, each cut in half Spinach Mixture: 10 oz pkg chopped
spinach, thawed 1 Tbsp butter 1 shallot, diced 1/4 tsp nutmeg
Mushroom mixture: 10 oz mushrooms, chopped 2 Tbsp butter 1 Tbsp
Worcestershire Sauce 1/4 cup red wine 1/4 cup butter, melted 4
sheets Phyllo Dough Directions: 1. Heat oven to 450³F. repair
2. Saut shallots in butter. Add spinach and nutmeg stirring
until warm. Transfer to small bowl and set aside. 3. Saut
mushrooms in butter. Add Worcestershire sauce and wine. Cook
until liquid is absorbed. 4. Lay 1 sheet of Phyllo on cool
surface. Fold in half. 5. Brush Phyllo dough with melted
butter. Add 2 Tbsp of the spinach mixture to the center of the
Phyllo dough. 5. Place Salmon fillet on top of spinach. data recovery
6. Add 2 Tbsp of the mushroom mixture to the top of the
Salmon fillet. 7. Fold the bottom of the Phyllo over the Salmon
mixture then roll up the Salmon in the Phyllo. Leave the ends
open. Brush with melted butter. 8. Place on cookie sheet, seam
side down. Repeat process for the remaining 3 fillets. 9. Place
in oven and bake for 15-18 minutes until Phyllo is brown. Trim
ends before serving. Email this page Email
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Fresh Fish Today's order could arrive by
Tuesday, Apr. 15 Seafood Creole Ingredients: 1
lb Shrimp, uncooked or 12oz Fish (Cod or Haddock) 2 Tbsp butter
2 cloves garlic, minced 1 medium onion, chopped 1 medium green
pepper, chopped keyboard
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15 Seafood Ratatouille Servings: 4 Ingredients: 2 10
oz Atlantic Salmon or Halibut
Fillets, cut into 1 inch chunks 5 Tbsp olive oil, divided 1
medium yellow onion, chopped 3 medium tomatoes, chopped 1 small
eggplant, diced 2 medium red bell peppers, diced 2 medium
zucchini, diced 3 cloves garlic, finely chopped monitor
4 Tbsp fresh lemon juice, divided 1/2 tsp Salt 1/4 tsp
freshly ground black pepper 3 Tbsp fresh basil or parsley,
chopped Directions: 1. In a large skillet, heat 3 Tbsp of the
oil over medium heat. Add the onion and sauté until it
is softened, about 5 minutes. 2. Add the tomatoes, eggplant,
peppers, and zucchini, and lower the heat to medium-low. Cook
the mixture at a simmer, stirring occasionally, until the
vegetables are tender, about 20 minutes. desktop
3. Add half the lemon juice, salt, and pepper to the skillet
and cook for 1 minute. Stir in the basil and transfer
ratatouille to a serving platter. 4. Add the remaining oil to
the skillet and raise heat to medium-high. Add the fish and
cook, stirring, until golden around the edges and done to taste
inside, about 2-3 minutes. 5. Stir in the remaining lemon juice
and serve immediately, on top of the ratatouille. infosys
Teriyaki Grilled Salmon
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15 Teriyaki Grilled Salmon Ingredients: 2 10 oz Salmon
Fillets Sauce: 3 Tbsp soy sauce 1 Tbsp orange juice 1 tsp
toasted sesame oil 1 1/2 tsp fresh ginger, minced 1 clove
garlic, minced 2 Tbsp strong green or black tea, brewed 1 Tbsp
scallions, chopped 2 tsp sesame seeds, toasted Directions: 1.
In a small bowl, whisk soy sauce, orange juice, sesame oil,
ginger and garlic until well blended. refurbished laptops
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15 Tilapia Kabobs Tilapia Kabobs
Ingredients: 2 Tilapia Fillets, cut into 1” cubes 2 Tbsp
olive oil 1 Tbsp lemon juice 1 Tbsp Worcestershire Sauce
¼ tsp garlic powder salt and pepper, to taste 4 skewers
Vegetables: 1” onion, red pepper, green pepper chunks,
Mushrooms, or cherry tomatoes Directions: 1. Combine oil, lemon
juice, Worcestershire sauce, garlic powder, salt and
pepper. wipro
2. Marinate Tilapia cubes in oil mixture for 30 minutes. 3.
Arrange fish cubes and vegetables on skewers. 4. Cook on grill
over medium-high heat for 5-7 minutes. Turn and cook another 5
minutes. Baste occasionally with remaining marinade. Notes:
Recipe can be doubled for 4 fillets. Tilapia is a thin fish.
Cut cubes from thickest part of fillet. Email this
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Haddock Recipes
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15 Haddock Baked Fish Fillet with Vegetables
Baked Haddock Italian Style Broiled White Fish with Yogurt
Sauce Cheesy Vegetable Haddock Chilean Sea Bass w/Thai Peanut
Sauce Cioppino (Fish Stew) Dinner Party Haddock Fresh Salsa for
Fresh Fish refurbished
Cheesy Vegetable Haddock
Dinner Party Haddock
Halibut Recipes
Today's order could arrive by Tuesday, Apr.
15 Halibut Broiled White Fish with Yogurt
Sauce Creole Fish Fillets Fresh Salsa for Fresh Fish
Gorton's Jumbo Lump Crabmeat and Sweet Potato Topping
Gorton's Lump Crabmeat with Prosciutto Mediterranean
Halibut by Chef Bill Mixed Seafood Kabobs memory
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Halibut Today's order could arrive by Tuesday,
Apr. 15 Creole Fish Fillets Servings: 6 Ingredients: 1
lb Yellowtail Fillets (Halibut, Mahi, Salmon, or Swordfish) 2
Tbsp olive oil Salt and freshly ground black pepper, to
taste intel
1 small green bell pepper, chopped 1 small onion, chopped 1
garlic clove, chopped 1/2 tsp oregano, fresh 4 large ripe
tomatoes, seeded and chopped 3 Tbsp butter, melted 1/4 tsp hot
pepper sauce, or to taste Pinch of cumin 2 Tbsp fresh cilantro,
chopped Directions: 1. Preheat oven to 450ºF. Brush a
baking dish (large enough to hold the fish in a one layer) with
some of the olive oil. 2. Place the fish in the baking dish,
sprinkle with salt and pepper, and set aside. as400
3. Heat the remaining oil in a large skillet over medium
heat. 4. Add the green bell pepper and onion and sauté
until the vegetables are tender, about 5 minutes. 5. Stir in
the garlic and oregano and cook for 2 minutes longer. 6. Stir
in the tomatoes. Salt and pepper to taste. 7. Scatter the
vegetables over the fish fillets. 8. In a small bowl (or the
saucepan used to melt the butter), combine the melted butter,
pepper sauce and cumin. Drizzle over the fish and
vegetables. averatec
9. Bake the fish, basting often, until done to taste, about
10-15 minutes. 10. Garnish with cilantro. Notes: This recipe
works with any type of firm fish steak or fillet. Gorton's
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Mixed Seafood Kabobs
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15 Mixed Seafood Kabobs Mixed Seafood
Kabobs Servings: 4 Ingredients: 1/2 lb Scallops 1/2 lb
Swordfish, cut into 1-inch chunks 1/2 lb large Shrimp 1
zucchini 1 summer squash 1/4 cup olive oil 1-1/2 lemons, juiced
1 Tbsp Worcestershire sauce 2 cloves garlic, finely chopped 2
Tbsp fresh cilantro or basil, chopped 1/4 tsp salt dual xeon
1/4 tsp freshly ground black pepper 1 pt cherry tomatoes
skewers Directions: 1. Cut the zucchini and summer squash into
1/4-inch rounds. Set aside. 2. In a large bowl, combine the
oil, lemon juice, Worcestershire sauce, garlic, cilantro or
basil, salt, and pepper. Mix well. 3. Add the shrimp,
swordfish, scallops, squash, zucchini, and tomatoes, tossing to
coat with the marinade. 4. Cover bowl with plastic and let sit
in the refrigerator for 30 minutes. storage
5. Preheat grill or broiler. 6. Remove shrimp, fish,
scallops, zucchini, squash and cherry tomatoes from the
marinade and thread onto skewers. Reserve marinade for basting.
7. Grill or broil the Kabobs, basting with some of the reserved
marinade, until the shrimp turn pink, the scallops are opaque,
and the fish are done to taste, about 2-3 minutes per side.
Serve immediately. Notes: You can substitute any firm fish
steaks for the seagate
Pesto Grilled Halibut
Today's order could arrive by Tuesday, Apr.
15 Pesto Grilled Halibut Pesto Grilled
Halibut Ingredients: 2 10 oz Halibut Fillets 1 cup
fresh basil leaves 1 clove garlic 2 Tbsp parmesan cheese,
grated ¼ tsp pepper ¼ tsp salt ¼ cup pine
nuts 1/3 cup plus 2 Tbsp extra virgin olive oil Directions: 1.
In a food processor combine basil, garlic, parmesan cheese,
salt, pepper, and pine nuts. Blend until smooth. computer sales
2. At slow speed add 1/3 cup olive oil until well blended.
Set aside in a bowl at room temperature. 3. Brush both sides of
fillets with remaining olive oil. 4. Grill over medium heat
about 5 minutes each side. 5. Transfer fillets to individual
plates and spoon pesto mixture over each while hot.
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1 medium yellow onion, chopped 3 medium tomatoes, chopped 1
small eggplant, diced 2 medium red bell peppers, diced 2 medium
zucchini, diced 3 cloves garlic, finely chopped 4 Tbsp fresh
lemon juice, divided 1/2 tsp Salt 1/4 tsp freshly ground black
pepper 3 Tbsp fresh basil or parsley, chopped Directions: 1. In
a large skillet, heat 3 Tbsp of the oil over medium heat. Add
the onion and sauté until it is softened, about 5
minutes. printers
Holiday Recipes
Today's order could arrive by Tuesday, Apr.
15 Holiday Recipes Bacon Wrapped Scallops
Baked Stuffed Lobster Baked Stuffed Shrimp Beacon Hill Clam Dip
Cornbread Oyster Stuffing Crab Fondue Crab Rangoon Crab Stuffed
Mushrooms Crab with Puffed Pastry by Chef Bill technology
Dijon Scallops Holiday Oyster Stuffing Hot Crab Dip
Layered Seafood Dip Lobster Newburg Lobster Tail Party Platter
Low Calorie Clam Dip for Vegetables Nut Encrusted Shrimp Nutty
Oyster Stuffing Oyster Stuffed Good Luck Cabbage Party
Shellfish a la Newburgh
Scallops and Green Bean Casserole Seafood Dip Seafood
Stuffing Shrimp or Scallop Triangles Smoked Salmon Bites Smoked
Salmon Rolls Smoked Salmon Spirals Sweet & Sour Shrimp
Purses Email this page
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Holiday Recipes Today's order could arrive by
Tuesday, Apr. 15 Bacon Wrapped Scallops
Bacon Wrapped Scallops Ingredients: 1 lb
Gorton's Sea Scallops 1/4 cup sherry 1 tsp
sugar 10-14 strips of bacon, cut in half samsung
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Holiday Recipes Today's order could arrive by
Tuesday, Apr. 15 Baked Stuffed Shrimp
Baked Stuffed Shrimp Ingredients: 2 lbs
Gorton's Uncooked Shrimp, tail on, peeled
1/2 cup cooked crabmeat, finely shredded computer repair
2 Tbsp butter 2 cloves garlic, minced 1 medium onion, finely
chopped 1/4 cup celery, finely chopped 1/2 cup mushrooms,
finely chopped 1 tsp lemon juice 2 Tbsp sherry 2 Tbsp fresh
parsley, chopped 1 1/2 cups bread crumbs 1 egg slightly beaten
Parmesan cheese, grated (if desired) Directions: 1. Butterfly
shrimp and place on greased baking sheet. 2. Sauté
onions, garlic and celery in butter for 1-2 minutes. used computers
3. Stir in mushrooms, lemon juice and sherry. Cook for 2
more minutes. 4. Remove pan from heat. Blend in crabmeat,
breadcrumbs and egg. 5. Spoon equal amounts of breadcrumb
mixture on each butterflied shrimp. Sprinkle with cheese if
desired. 6. Broil shrimp about 5 inches from heat for 5-6
minutes or until browned. Email this page
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Holiday Recipes Today's order could arrive by
Tuesday, Apr. 15 Beacon Hill Clam Dip
Ingredients: 1 Can Clams 3 oz cream cheese 2 tsp prepared
horseradish 1 tsp lemon juice Directions: 1. Mix horseradish
and lemon juice with cream cheese. digital cameras
2. Add 1 tsp of clam juice from the can, blend into cream
cheese mixture. 3. Add drained clams. 4. Add additional clam
juice if necessary to reach the desired consistency. 5. Serve
with chips. Email this page Email this page |
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Cornbread Oyster Stuffing
Today's order could arrive by Tuesday, Apr.
15 Cornbread Oyster Stuffing Cornbread Oyster
Stuffing Ingredients: 2 8 oz tubs Gorton's Fresh
Oysters, (reserve liquid) 3 Tbsp butter 1 cup celery, chopped 1
cup onions, chopped ¼ cup scallions, chopped ½
cup fresh parsley, chopped 1 Tbsp fesh sage, finely chopped 1
Tbsp fresh thyme, finely chopped ½ tsp salt cognos
¼ tsp black pepper 1/8 tsp nutmeg 4-5 cups dry
cornbread, cubed 1 egg, beaten (optional) Directions: 1. In a
large skillet, melt the butter. Add the celery and onions. Cook
until tender. Remove from heat. 2. Mix in scallions, parsley,
sage, thyme, salt, pepper and nutmeg. Mix well. 3. Blend in the
oysters and liquid (and egg if desired). If too dry add more
water, if too wet add more cornbread. hosting
Dijon Scallops
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15 Dijon Scallops Ingredients: 1 lb Scallops 2 Tbsp
butter 1/3 cup dry sherry 4 Tbsp coarse grained Dijon mustard 2
Tbsp heavy cream salt and pepper, to taste Directions: 1. Rinse
and dry scallops. 2. In a non-stick skillet, melt butter over
medium heat. Add scallops and sauté for 1 minute. 3.
Transfer scallops to a bowl. 4. Add sherry to skillet and cook
for 30 seconds. netfinity
Holiday Oyster Stuffing
Today's order could arrive by Tuesday, Apr.
15 Holiday Oyster Stuffing Holiday Oyster
Stuffing Ingredients: 1 8 oz tub Fresh Oysters,
(reserve liquid) 4 cups French Bread, cubed(day old bread is
best) 1 can chicken broth 1 Tbsp olive oil ½ lb ground
turkey ½ lb ground pork 3 garlic cloves, finely chopped
1 cup celery, finely chopped ½ cup scallions, finely
chopped internet
1 cup nuts, chopped (optional - chestnuts, walnuts or
pecans) ¼ cup fresh parsley, chopped ¼ tsp dried
sage salt and pepper to taste Directions: 1. Place bread in a
large bowl. Mix in broth and liquid from Oysters. Toss until
mixed. Set aside. 2. In a large skillet, heat the oil. Add
turkey and pork. Cook, stirring frequently done. 3. Stir in the
garlic and celery. Cook until tender. 4. Add the oysters (cut
oysters in half if very large), and scallions. Cook for 3
minutes. Add to bread crumb mixture. cheap computer
5. Mix in nuts, parsley, sage and salt and pepper. Mix until
well blended. 6. Immediately stuff poultry. Notes: If not
stuffing poultry, bake stuffing mix in lightly greased covered
casserole dish at 350³F for 30-40 minutes. Email
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2 tsp lemon juice 1 cup chili sauce 1 medium onion, chopped
1/2 cup cheddar cheese, shredded 1/4 cup ripe olive, chopped or
jalapeno slices. Directions: 1. Mix cream cheese, horseradish,
Worchestershire Sauce, mayonnaise and lemon juice. 2. Spread
mixture evenly in a shallow glass pie plate or quiche dish. 3.
Spread chili sauce over mixture. 4. Sprinkle onion over chili
sauce. 5. Evenly distribute lobster meat over onion. printer
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15 Lobster Newburg Ingredients: 1 lb. fresh
Gorton's Lobster Meat 1/4 cup butter 2 cups milk 3 Tbsp
flour 1/2 cup tomato puree 2 Tbsp Sherry wine salt to taste 4
puff pastry shells Directions: 1. Cook puff pastry shells
according to package directions. 2. Heat milk in a heavy duty
saucepan over medium heat until it starts to simmer. 3. In a
seperate pan, melt the butter. Slowly add flour making a
roux. xseries
4. Add the tomato puree to the roux and cook one minute,
constantly whisking. 5. Add the hot milk to the roux 1/2 cup at
a time, constantly whisking. 6. Once the milk is incorporated
into the sauce, add the sherry wine and salt. Simmer for 10
minutes. 7. Add the lobster meat and cook for 2 more minutes.
8. Serve over pastry shells. Email this page
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Lobster Tail Party Platter
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15 Lobster Tail Party Platter Ingredients: 12
Gorton's Lobster Tails, shell on 2 egg
yolks 2 egg whites 6 Tbsp flour 6 Tbsp butter 1 tsp lemon peel
1 ½ cups half & half cream ½ cup freshly
grated Parmesan or Cheddar Cheese 1 tsp paprika Salt Pepper
Directions: 1. Remove tails from cooked lobster, reserve tail
shells. data storage
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