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Before you jump to Sauteed Lobster recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons for this. The overall economy is affected by the number of men and women who are dealing with diseases such as hypertension, which is directly linked to poor eating habits. Even though we’re always being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most people typically think that healthy diets call for much work and will significantly change the way they live and eat. It is possible, however, to make some small changes that can start to make a positive impact to our day-to-day eating habits.
You can get results without removing foods from your diet or make substantial changes at once. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. As you become accustomed to the taste of these foods, you will see that you’re eating more healthily than you used to. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate previously.
Evidently, it’s not at all hard to start incorporating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to sauteed lobster recipe. You can cook sauteed lobster using 6 ingredients and 11 steps. Here is how you do that.
The ingredients needed to prepare Sauteed Lobster:
- Provide 1 lobster/person
- Take 3 tbsp butter
- Get 1 tbsp lemon juice
- Get 1 small orange
- Prepare 1 1/2 tsp garlic salt - divided
- Use 1 tsp dill weed
Steps to make Sauteed Lobster:
- This recipe assumes you have intact, cooked, frozen lobsters. Allow the lobsters to thaw in the refrigerator for 24 hours.
- Remove the pincers where they attach to the body. Use a nut cracker to break the shell around the joints and claw.
- Use the tip of a small claw to dig the meat out of the pincer leg. The claw meat often comes out intact.
- Grasp the lobster tail with one hand and its body with the other. Press the tail into the body and twist to separate the tail from the body.
- Remove and discard the green gland, stomach and any veins or eggs. Rinse with cold water if needed.
- Reserve the shells and left over body parts for lobster stock.
- Place the point of a stout knife in the base of the tail. Rock the blade down the length of the tail to split it in half.
- Peel the shell away from the lobster tail meat. Each half should come out intact. Rinse under cold water to clean if necessary.
- Chop the meat into bite size portions and add the claw meat.
- In a wok or frying pan, add the butter, lemon juice, dill, garlic salt and a cut up orange. Heat to sizzling hot. Add the lobster meat and stir for 1 minute. Do not cook longer than 90 seconds if you have a pre-cooked lobster.
- Serve immediately with melted citrus butter from pan.
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