Number Of Ingredients 4 Steps:
Combine Sour Cream and Drink Mix in a mixing bowl, and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin. Drain crushed pineapple. Fold crushed pineapple into cream mixture. Finish with lemon juice. Cover and store refrigerated.
Time 15m Yield 8 Number Of Ingredients 5 Steps:
Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.
Time 5m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Make in advance by mixing all ingredients together. If you wish to cut the sourness, add a little water if necessary. Steam your lobster or clams as per usual, serve still in the shells, allow guests to pick their lobster/clam meat, and dip.
Time 25m Number Of Ingredients 11 Steps:
To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm. To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated. To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.
Time 55m Yield 4 serving(s) Number Of Ingredients 8 Steps:
To make the sauce, pour the champagne into a medium saucepan and add the parsley, thyme, bay leaf and shallots; cook over medium heat until just 1 cup of liquid remains, about 25-30 minutes. Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat. When all the butter has been added, season the sauce with salt and pepper to taste. Keep the mixture warm while preparing the lobsters. In a large pot, bring to a boil enough salted water to cover the lobsters. Remove the rubber bands that hold the claws shut. Plunge the lobsters into the water, head first. Cover and bring the water back to a boil; cook the lobsters for 10-12 minutes from the time the water returns to a boil. Serve lobster with champagne dipping sauce in individual bowls.
Time 25m Yield Four servings Number Of Ingredients 7 Steps:
In a bowl, combine the garlic, chilies, sugar, fish sauce and lime juice. Set aside. Prepare a charcoal grill. Steam the lobsters for 5 minutes. When cool enough to handle, twist off the claws and tails. Cut the tails in half lengthwise and rub the exposed meat with the oil. Place the tails and claws on the grill over medium-hot coals and grill until just browned and cooked through, about 15 minutes, turning once. Serve hot with the dipping sauce.
