What's the best LOBSTER dressing?

melted butter with heavy cream (just a little), infused with lemon. If not so daring, just try hollandaise sauce.

Chop a shallot or two if small. Sweat down in a knob of butter until softened. Add a couple of sage leaves chopped up, a squeeze of lemon, and now, just before you serve, a tablespoon of whisky. Stir for a few seconds to boil off the alcohol, then pour over the lobsters. It's a very small amount of sauce, but powerful, and you don't want to mask the taste of the lobster. I'd still put melted butter with a squeeze of lemon on the side. Preferably over a tealight or similar. Good eating!

Thermidor is to me one of the best classical dishes for lobster.

Cook the lobster and wait until cooled, cut through the centre of the lobster lengthways and take out the flesh, also crack the claws and legs and take out all the flesh.

Make a rich cheese sauce and add to it mustard brandy and seasoning ( make sure it is cheesy ) and add a bit of cream and reduce slowly.

Cut the lobster into pieces and place into the sauce.

Place shells on a tray and return the lobster mixture to the shell and gratinate under hot grill, and enjoy.

You can also use the shell and any leftovers to make a bisque or a lobster butter.

Not sure what lobster dressing is? I usually serve lobster with drawn melted butter. I have yet to have anything that beats butter for a lobster dinner

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I never heard of lobster dressing either, and I'm from Maine. BTW tartare is raw meat, I don't recommend raw lobster.

Try the above recipe, you can serve over puff pastry, rice, toast points, etc

Lobster Morney.

2 (about 1.8kg) cooked whole lobsters, halved lengthways, cleaned

50g butter

40g (1/4 cup) plain flour

80ml (1/3 cup) dry white wine

410ml (1 2/3 cups) warm milk

40g (1/2 cup) coarsely grated cheddar

Salt & ground white pepper

2 tbs finely chopped fresh chives

Potato wedges and mixed green salad leaves, to serve

Method

Remove meat from lobster shells. Coarsely chop and set aside until required. Place the lobster shells, cut-side up, in a large roasting pan. Preheat grill on high.

Melt butter in a medium saucepan over medium heat until foaming. Add the flour and cook, stirring with a flat-edged wooden spoon, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.

Gradually add the wine, whisking constantly with a wire balloon whisk until mixture is smooth. Gradually add milk, whisking constantly until smooth and combined. Place over medium heat and cook, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon. Add the cheese and stir until cheese melts. Remove from heat. Taste and season with salt and pepper. Stir in the chives and lobster meat.

Spoon lobster mixture evenly among shells. Cook under preheated grill, about 6cm from the heat source, for 4 minutes or until golden brown. Remove from heat.

Divide lobster among serving plates and serve immediately with potato wedges and mixed green salad leaves.

Little lemon with melted butter. Serve with oven asparagus drizzled with olive oil and sprinkled with parmesean cheese 10-15 min in 350 oven

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each of them provide a different blend of nutrients and that is why a variety of both highly recommended by nutritionists and dietitians.