-
TV Shows
FEATURED
TV Shows
More In TV Shows
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 5
Showing 1-5 of 5
Sort by:
SELECT
By sueba13
Norton, MA
on July 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the 2nd time making this dish. First time made the whole recipe and did take a while. 2nd time took the carcasses from lobster used in another dish and made the stock, reduced it and froze it (enough to make this dish 3 times Once the stock is made, putting the dish together is so fast. This time I used fresh spinach fettucini added blanched broccoli - sauce soaks into the crowns and becomes so flavorful.
Be sure to clean out the "green" from the lobster carcass.
By Jay1111
Cape Cod, 63
on November 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish was fantastic! Admittedly, it is not "fast food" and takes some time to make, but the results are worth it. Depending on how much water you use to cook your lobsters, reducing the broth might take longer than two hours. I used too much water to cook my lobsters (eight quarts. But after reducing the entire broth down to two quarts, I ended up with a rich lobster-flavored broth.
By myspazdad_11276448
Fair Oaks, CA
on September 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I also tried this recipe and didn't achieve the success that Alice got. The mistake I made was not cleaning the cooked lobster by removing the green stuff that is found between the end of the body and begining of the tail. It's visible when you remove the tail. The flavor of the green stuff changed the lobster stock flavor as well as its color. I didn't mind the extra work, because it's worth making a good lobster-flavored sauce. So I will try it again. I am encouraged by Alice's success. PS: The green stuff is suppose to be a delicacy eaten by some, but it does ruin the lobster sauce because it has a strong taste.
By alicemvo_12076150
Boylston, 51
on June 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I absolutely loved this recipe when I tried it the first time. Yes, time consuming, but it was really delicious. I have been wanting to make it again with more lobster shells.
Highly recommended, but does take some time and effort.
By danielli5_11622660
los angeles, ca
on June 07, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This took a lot of time to make. I watched the show and it seemed easy. But let me tell you...getting all the meat out of the lobster is not as easy as it seems (and I've had plenty of practice. The broth took longer to reduce. I thought the lobster flavor was going to explode in my mouth, so when it didn't, I was a little disappointed. Next time, I will eat the bugs whole, with a little butter, corn in the cob, and potatoes.