If you snapped up some of the half price cooked lobsters recently sold at Australian supermarkets, here are my 6 best Christmas-worthy lobster recipes to really make the most of them. I’ll also show you how easy it is to remove the lobster meat from the shell!
Lobster Recipes
Rounding off a crazy year, Australian grocery stores have been selling lobsters at steeply discounted prices in the weeks leading up to Christmas due to trade tensions with China. (Read more below.)
If you’ve been lucky enough to pick one up, here are 6 Lobster recipes that really make the most of them. All easy – and you’re likely to have everything to make at least one of these, if not two or three!
Note: This post specifically contains dishes using cooked lobsters and crayfish, not raw, because the discounted lobsters that spurred this post came cooked. There’s a broader variety of preparation options for raw lobster which are not covered in this post.
What to make with cooked lobster
My biggest advice for making a dish with pre-cooked lobster is to keep it simple, and do not cook it which will risk drying it out. That’s like cooking a cooked steak – you just don’t!
Store bought pre-cooked lobster does not have the same full flavour as a freshly cooked raw one, so it’s best to preserve the flavour it does have by keeping it simple. Let the lobster meat take centre stage!
Note: you cannot make cooked lobster dishes such as Lobster Mornay and Lobster Bisque with a lobster already cooked. You need raw lobster. Let’s save these for another time!
6 Lobster Recipes using cooked lobster
Here are the lobster recipes I’m sharing today:
Lobster with seafood sauce (choose from 4)
Lobster Cocktail (Prawn Cocktail – but made with lobster!)
Lobster with French Lemon Butter Sauce (Beurre noisette)
Lobster Rolls – the ultimate seafood sandwich. Full stop, end of story!
1. Seafood Sauces (4 types)
Serving lobster alongside seafood sauces is a classic summer way of serving lobster that let’s the beautiful lobster flavour take centre stage. Think – giant seafood platters served at restaurants!
Almost any seafood sauce you would ordinarily serve with seafood will work well with lobster. Here are 3 classics plus our family favourite that I use as Prawn Dipping Sauces (ie alongside giant buckets of cooked prawns!):
Marie Rose / Thousand Island sauce – a neutral creamy pink sauce made with mayonnaise and ketchup that will let the flavour of lobster shine;
Seafood Cocktail Sauce – the punchier flavoured version of Marie Rose. The sauce itself actually has flavour, it’s tangy and kind of savoury, with more layers of flavour because there’s more ingredients in this. Use sparingly with lobster ie don’t done heavily!
Tartare sauce – just like what you get at the local fish and chip shop! (Except better, because you can actually taste the gherkins and capers in it); and
Our Family Favourite Seafood Sauce – a cross between Marie Rose and Tartare with more freshness and flavour.
You can buy all these sauces at the grocery store. But they pale in comparison to freshly made!
2. Lobster Cocktail
If you’re thinking hey, that’s prawns in the photo not lobster!, you’re right! The photo below is Prawn Cocktails and lobster makes an outright perfect switch for the prawns in the recipe.
This is a good, easy idea for elegant, individual starters.
My biggest advice: keep it simple. Don’t cook it – you risk drying it out. And don’t overwhelm the lobster with other flavours!
3. Lobster with herb & garlic butter
A good easy one you just can’t go wrong with! Melted butter, garlic, lemon and a good hit of fresh parsley.
To serve: Drizzle generously over sliced lobster, and also serve in a small bowl so everyone can help themselves (or dunk!). For individual plates, serve it like the Lemon Browned Butter Lobster pictured below.
TIP: Make sure to provide crusty bread. All the lobster juices and butter makes for a very good bread-plate-mopping situation!
4. Lemon Browned Butter Sauce for Lobster
Called Beurre noisette in French, this is a brilliant luxurious sauce for all types of seafood and is a very popular sauce recipe used for fish. The reason it’s so good is because it’s not just melted butter with lemon, it’s browned butter which has a much more intense, nutty flavour than plain melted butter.
Plus, the intense golden yellow colour is stunning! And to think this is just made with two ingredients – butter and lemon! (It’s all in the method)
How to serve it: As above with garlic butter, drizzle and also provide extra for each person to spoon over as much as they want.
TIP: This is a good one to use if you want to plate up individual start-size plates, such as pictured at the top of the post. It looks elegant because the butter is a more intense yellow colour than just normal melted butter, and as mentioned above it’s a bit fancy pants Frenchy.
5. Salsa Verde
A green sauce made with finely minced fresh herbs mixed with olive oil and a little garlic, this is spectacular with most seafoods, from cooked fish to grilled prawns, and most certainly for lobster.
How to serve it: Platter style for sharing, with a bowl of Salsa Verde for people to help themselves. Or the lobster sliced into bite size pieces with Salsa Verde drizzled over it, served as individual starters – as pictured above.
6. Lobster Rolls
Hailing from New England in the States, lobster rolls have achieved somewhat of a cult status in NYC. Luxurious yet relatable, though often comes with a hefty price tag, these are surely the most luxurious sandwich in the world…though I use the word “sandwich” loosely!!
Comprised of shredded or chopped lobster in a mayonnaise based sauce stuffed inside soft rolls, there’s just one important rule: don’t skimp on the lobster. The whole point of a lobster roll is for the filling to be abundant and overflowing. Every bite should be mostly lobster with bread just taking a supporting role. Not the other way round!
So don’t make lobster rolls if you don’t have enough lobster!
TIP: 1 average size discounted whole lobster currently selling at Woolworths/Coles (~500-600g whole) is enough to generously stuff just over 2 mini brioche bun rolls, as pictured above, or 3 mini brioche rolls (ie round).
No lobster mornay? No Lobster pasta??
There are some great classic lobster recipes that can only be made with raw lobster. So in this section, I cover off on why they are not suitable to make with pre-cooked lobster.
As mentioned above, the lobster flavour, tenderness of juiciness of the meat is not as good with pre-cooked lobsters compared to freshly cooked raw lobsters.
In addition, not starting with raw lobster means you lose the ability to make dishes that require a lengthy cook time, the extra flavour you get from the shell or even the flavour you get in sauces from searing the raw lobster meat, such as when we make things like Creamy Garlic Prawns.
This limits the uses of pre-cooked lobster compared to raw lobster which can be used for a much wider variety of such as pastas, lobster bisque and Lobster Mornay, to name a few.
If you just tossed lobster meat into pasta or a soup, you would only get lobster flavour when you bit into a piece of meat – and it’s dispersed throughout. So to make a really good, say, lobster pasta, you really need the lobster flavour in the sauce to coat the pasta, and to achieve this you need to start with raw lobster.
How to remove shell / meat of lobster (crayfish)
Around 95% of the meat in lobster is in the tail, so that’s all we need to remove. It’s not difficult to do with cooked lobster here’s how:
1. Insert knife between head and tail – insert a small knife in the gap between the shell where the tail and head meat on a 45 degree angle, almost scraping the inside of the shell of the head;
2 Cut through the flesh along the top and side of the lobster (no need to cut all the way around);
3. Twist off tail – then give the tail a twist and it will separate from the head. A good chunk of the meat from inside the head should be attached. If the meat has yellow and black bits on it from inside the head, just scrape or cut it off. The yellow stuff is called tomalley – or “mustard” – as has intense lobster flavour…. but it’s an acquired taste. I don’t eat it!
4. Cut underside with scissors – flip the tail upside down so the soft shell is facing up. Then cut down either side so you can peel it back a bit like opening a can of sardines!
5. Loosen meat – just use your hands to loosen the lobster meat from the shell. It comes out easily and neatly;
6. Remove poop vein – if you see a poop vein (black “string” down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. If it breaks, just cut an incision halfway down the lobster tail then use a toothpick to help remove it.
Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)
7. Lobster meat removed! And voila! Lobster tail meat remove from the shell in one neat piece!
Looks like a giant prawn, no? 🙂
8. Serve whole or cut – you can either serve the lobster meat in one piece and let people cut it themselves into bite size pieces. Or you can cut it up into chunks – up to you, and depends how much lobster there is to go around.
Scroll up to see photos of individual plates where I sliced the lobster meat, and the platter where I kept most of the pieces whole.
Tip: Keep at least one lobster head. It makes for great presentation on a platter!
Difference between lobsters and crayfish?
Lobsters have big claws whereas crayfish do not, but other than that they are basically the same thing. They taste the same, and the preparation for cooking is the same.
In Australia, we only have crayfish. But everyone calls them lobsters – even in the stores, and even for exporting purposes!
How to warm cooked lobster
Though I do not recommend cooking cooked lobster, you can warm it up slightly if you wish.
The best method is to steam using a stove steamer, just for a few minutes until the lobster meat is warmed through. Don’t risk a microwave steamer – too easy to cook the lobster!
Cheap lobsters?!! The background….
Trade tensions with China has seen our lobster export industry come to a standstill. China accounts for 95% of our $750 million lobster export industry – that’s a LOT of lobster!
So millions of dollars of lobsters which were destined for the export market have made their way to mainstream Australian grocery stores (Woolworths and Coles). They are being sold at heavily discounted prices of ~$20 each, making them far more accessible for everyday Aussies compared to the usual hefty price tags, upwards of $100 each!
These discounted lobsters are sold cooked and frozen, so the recipes contained in this post is specifically for cooked lobster.
And there you have it. Some quick last-minute recipes for fellow Aussies who have been lucky enough to score some of the discount lobsters this Christmas. An impromptu post I decided to share after learning at 11 am today that I’ll be in lockdown over Christmas Day – so I decided to use the lobsters I got for Christmas Day Lunch to do this post instead!
I know I say these are “quick and easy”, but I did manage to make a frightful mess photographing these recipes…. The clean up was long and painful!!! 😂 – Nagi x
Watch how to make it
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Lobster Recipes – for cooked lobster or crayfish
Ingredients
Lobster
- Whole cooked lobster(s) or crayfish
1. Seafood Sauces for Lobster – choose:
- Marie Rose aka Thousand Island
- Tartare Sauce
- Seafood Cocktail Sauce (most intense flavoured, use sparingly)
- RecipeTin Family Favourite Seafood Sauce (my pick!)
2. Lobster Cocktail
3. Lobster with Herb & Garlic Butter (enough for 2 lobsters)
- 50g / 3 tbsp salted butter , cut into 1.5cm / 1/2" cubes (or unsalted + 1/4 tsp salt)
- 1 garlic clove , very finely minced
- 1/4 tsp black pepper
- 1 tbsp parsley , finely chopped
- 1 tbsp+ lemon juice
- Lemon wedges & 1/2 cup parsley leaves , for serving
- Crusty bread , for mopping plate!
4. Lobster with French Lemon Butter Sauce (2 lobsters)
- Lemon Butter Sauce recipe
- 1/4 tsp salt
- Lemon wedges & 1/2 cup parsley leaves , for serving
- Crusty bread , for mopping plate!
5. Lobster with Salsa Verde (4 lobsters)
- 1 cup (lightly packed) parsley , chopped (OK to include some stems, up to 1/4 cup
- 1 tbsp whole capers
- 2 tsp Dijon mustard
- 1 garlic clove , chopped
- 2 tsp red or white wine vinegar
- 1 anchove (large, or 2 small) , chopped
- 1/4 cup extra virgin olive oil
- 1/8 tsp black pepper
6. Lobster Rolls
- 160g / 1 cup cooked lobster meat , cut into 1cm/ 2/5" cubes (1 x 600g/1.2lb whole lobster)
- 2 1/2 tbsp kewpie mayonnaise (or Hellman's) (Note 3)
- 2 1/2 tbsp celery, finely chopped (~ 1 stalk)
- 1 1/2 tbsp green onions , very finely sliced
- 2 tsp chives , finely chopped
- 2 tsp lemon juice
- 1/4 tsp salt
- Pinch black pepper
- butter , softened, for buttering buns
- 3 mini brioche buns or rolls (or other very soft roll best for this)
- Plain potato chips , for serving (classic accompaniement)
- Garnishes (optional): Pinch paprika, chopped chives, lemon wedges
Instructions
Thaw:
- If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.
Remove shell (see photos in post):
- Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle – no need to do underneath.
- Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.
- Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.
- Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.
- Remove flesh: Carefully remove the flesh – it should come off the shell cleanly.
- Remove poop vein – if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)
- Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste… I do not eat it!
- How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.
Seafood Sauces:
- Make Sauce per the Dipping Sauces recipe.
- Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.
Lobster Cocktail:
- Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.
Lobster with Herb & Garlic Butter:
- Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.
- Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.
- Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!
Lobster with Lemon Browned Butter Sauce
- Make the sauce per the Lemon Browned Butter Sauce recipe.
- Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).
- Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.
- Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!
Salsa Verde:
- Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.
- Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster – don't go overboard, the flavour is quite strong!
- Garnish with lemon wedges & parlsey leaves, serve.
Lobster Rolls:
- Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.
- Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.
Recipe Notes:
- Lobster with seafood sauce (choose from 4) – alla seafood platter style, the most classic way to make the most of lobster flesh.
- Lobster Cocktail – it’s Prawn Cocktail, but made with lobster!
- Lobster with garlic butter – a dead set sure thing you can never go wrong with!
- Lobster with French Lemon Butter Sauce (Beurre noisette) – “it’s French, darling!” Made with browned butter which has intense buttery, lemon flavour, this sauce is a French classic and is a very elegant, restaurant-worthy sauce for lobster. Plates up elegantly as an individual starter (see in post)
- Lobster with Salsa Verde – bright green parsley garlic sauce, a classic with seafood that delivers big flavour! Excellent sauce to serve with plain seafoods, and looks striking against the white flesh;
- Lobster Rolls – a New York favourite! Best for freshly cooked lobster otherwise the lobster flavour isn’t as strong. If using the discount Woolworths/Coles lobster, you need to stuff (very!) generously to ensure you get a good lobster flavour (the lobster flavour in those isn’t the strongest)
1. Lobster – this list has been created as a compilation of recipes that work well using pre-cooked lobster. The uses are more limited than using raw lobster, and the main tip I have is to use the lobster as is, without cooking it again (risk of drying out, loss of flavour). If you have raw lobster, the variety of options is much broader so don’t limit yourself to just this list! Frozen lobster – place on a tray or large bowl and thaw overnight in the fridge. Drain well before using. Removing lobster shell – do not do this until you are ready to serve the lobster as it protects the flesh and keeps it juicy. 2. Salsa Verde – leftovers can be frozen. Thaw in fridge overnight. Use as sauce for fish or other seafood. Strong flavour means you needn’t do anything else to flavour the fish! 3. Lobster rolls:
- 1 whole lobster currently selling at discounted prices at Woolworths/Coles (~500 – 600g each, whole) will yield around 140g / 1 cup lobster meat and will generously fill 2 mini brioche buns or 3 mini brioche round rolls. The recipe has been scaled down to suit 1 of these lobsters.
- Larger lobster? Click on servings and slide up until the lobster weight reaches the size you have.
- Do not skimp on filling – there will be too much bread which will takeover the lobster eating experience!
- Mayonnaise quality is key for a great lobster roll experience! Japanese Kewpie Mayonnaise is the best in my opinion (smoothest, richest flavour and mouthfeel), followed by Hellman’s then S&W Whole Egg Mayonnaise.
Life of Dozer
The last minute cancellation of Christmas parties and extended stay by family during this Christmas period means that both Dozer and I have been doing a lot of THIS over the past week!!
Amanda says
Thank you Nagi, I am in lockdown with you here in Avalon but luckily my two adult sons are too. Won’t be able to do the planned extended family shebang but at least I will have the boys. Just ordered the above mentioned lobsters for a post Christmas seafood extravaganza with the lads (What a treat – it will be their first taste of lobster!) Many thanks for the tip! I wasn’t at all aware of this bargain being available. x
Nagi says
Lucky Amanda! I hope you all enjoy the lobsters, have a great Christmas and stay safe! N x
Amanda says
You too Nagi. Love your recipes and the droll humour with which you deliver them.
Dru says
Thank you for the lobster recipe ideas. Very timely as we are in a similar situation in the NB lockdown and will be separated from our young adult sons and wider family who will celebrate without us. My husband dropped into Woolies last night and purchased a couple of lobsters so we will enjoy that for Christmas lunch. I was very sad yesterday when we heard the news of the lockdown but we have much to be thankful for in Australia, including $20 lobsters!
Nagi says
Love your attitude Dru! Chrissy is just postponed for my family 🙂 We will celebrate when lockdown is lifted – safely! Merry Christmas to you and your husband – N x
Nina says
Christmas greetings from the UK… thinking of you. Part of our country is also in total lockdown over Christmas (not where I live) but it does not stop me thinking of everyone who is currently in that situation UK or other parts of the world…. this looks like a fab recipe if you can access the ingredients….. keep well and stay safe… that’s all that matters!
Nagi says
Thanks so much Nina 🙂 N x
Lynn D. says
Hi Nagi,
So sorry for your change of plans for your Christmas, but I must say, it is a relief to hear of a country doing its best to control covid outbreaks in an immediate and effective manner. I am from the U.S. and how it has been handled here in most of the U.S. is shameful, and continues to be. So, Blessings to you and your country and a thorough belly rub for dear Dozer…!
Merry Christmas! xo Lynn D.
P.S. My husband and I are wondering how you pronounce your name. It is a soft “g” like the saying “Jeez!” or is it a hard “g” like the g in “fatigue”? We mention you often around here and would like to pronounce your name right!
Nagi says
Oh and my name is pronounced “Nah-ghee” 🙂
Nagi says
Exactly Lynn, things could always be worse, hopefully we can get this under control quickly! N x
Ros says
So sorry to hear of your Lockdown for Christmas. Your lobster recipes sound so delicious! Wish we could afford them in NZ. We nearly need to take out a mortgage to buy one here.
Would you like some recipes for Covid Lockdowns, or better still I could recommend a wonderful set of recipes to enjoy? They are by a fab girl called Nagi….. oh, that’s right, that’s you!! I recommend your recipes everywhere I go.
We’ll be thinking of you & we wish you a special Christmas with beautiful Dozer, in spite of the Lockdown.. Let’s hope the New Year will be so much better than this year!
Take care & stay safe.
Nagi says
I love hearing this Ros – thanks so much 🥰
Sam says
So sorry about your cancelled Xmas. I was in Sydney for Xmas with my family (haven’t seen my mum since January) and had to rush back home to QLD on Saturday, just beating the border closure. Many thanks for your wonderful recipes, and lets all hope for a much better 2021. Pats for Dozer!
Nagi says
Not cancelled – just postponed Sam!! 🙂 N x
Eha Carr says
Oh Nagi – knowing exactly where you live have been ‘with you’ all week and saw what was coming as it did ! And followed the somewhat unreal lobster story also on a day to day basis without scoring any personally. Thank you for this delightful explanation for the bummer Christmas upon us – I don’t have to explain to many overseas friends – shall just send them your ‘holiday post’ and they get some delightful recipes in addition ! What can one say as ‘we’re all in this together’ as the song tells us multiple times a day . . . have a warm and sunny few days, spoil Dozer for us too and let us in our neck of the woods be ever so grateful for our homes Down Under !!! Hugs and pats and love to the family . . .
Nagi says
Thanks so much for your kind words Eha, I hope you have a fabulous Christmas and stay safe! N x
Dianne says
Thank you for all your lovely recipes and Dozer tales.
Keep safe and best wishes for a very merry Christmas.
Nagi says
You’re so welcome Dianne!! N x
Janet says
Sorry to hear your Christmas is in disarray, but not surprised you’ve bounced back and turned it into a gift for others with recipes and lobster. You have a wonderful heart and the best recipes. Best wishes for a merry Christmas to you, your mum and Dozer.
Nagi says
Thanks so much Janet!! N x
Chris says
Hi Nagi and Dozer
Sending you both social distanced hugs!! Love your recipes. Love what you are doing. Love your love for your neighbours in need of a good lobster. And thank you Dozer for being the pawfect food taster!! Merry Christmas!!
Nagi says
Thanks so much Chris!!! N x
Dawn says
I can’t believe how apt these wonderful recipes were. Here I was excited because I scored 2 lobsters (5.45am) & thought Lobster Mornay but (after your explanation)….no longer…Thank you Nagi for sharing your recipes and making them so easy for us to follow. Bless you and Dozer & look forward to a Covid Free 2021 for all
Nagi says
Wahoo! Enjoy Dawn! N x
Melinda says
Dearest Nagi and Darling Dozer, the news you shared is heartbreaking. I was surprised to learn that selfish thoughtless people live places other than the U?S.
You and yours are extra special people in our world, Nagi. I can’t thank you enough for the joy and hope you bring to us.
Be safe and hug Dozer. That always helps!
Nagi says
Thanks so much Melinda!! N x
Rafter says
Nice way to stereotype 330mn people Melinda…
I think you need to travel more and you’ll see selfish, thoughtless people are everywhere.
Melinda says
Hello Rafter! It wasn’t my intent to stereotype the entire population at all. I’m so sorry the post came across that way to you.
All best,
Melinda
Katy says
As you are always sure to give a nod out to my favorite Contessa, I think we should crown you our Aussie Contessa INAGI.
Looking forward to making this lobster soon. Thanks for the tips to prep it just right.
Hugs to you and Dozer.
Nagi says
😂 I love this Katy, You’ve made my day! N x
Mary says
I’m sorry to hear that your Christmas plans are dashed. How frustrating!! Thank you for all the work you do on your website. I love the recipes and your descriptions of life across the Pacific. Your “messy” photography looks great. It looks like my kitchen when I am cooking a feast. I wish you a very Happy Christmas and a Much Better New Year. Stay safe. Best Wishes to you and your family and of course Dozer. Mary
Nagi says
Thanks so much Mary – have a great Christmas and stay safe! N x
Susan says
Good morning Nagi & Dozer.
I’ve been gifted a small, frozen Tassie lobster from a friend and after reading and watching many articles on what to do with it (all different and saying “It’s the only way to do it”) I would like your opinion as you I trust. It’s already cooked so basically just the best way to thaw it. Think I might have it with your Herb & Garlic Butter and Irish Soda Bread.
Thanks in advance.
Sending hugs to you, your lovely Mum and a tummy rub for Dozer.
Sandra says
Good wishes to you for a fine Christmas under difficult circumstances. I so much appreciate the insights you give us into food and cooking, as well as your great recipes. And your great dog!
marianna says
Nagi, I feel your disappointment and it must be so frustrating not to be able to share this time with your loved ones. Take comfort that there will be many people in spirit who are sending you very best wishes and gratitude for all the wonderful recipes you provide and the joy that obviously surrounds you. Hugs, and Christmas blessings, from our house to yours,
Marianna xx
.
Veronica says
Hi Nagi – Hello from California!
I have raw lobster …do you provide recipe how to prepare frozen raw lobster ?
Nagi says
One to add to my list Veronica!! N x
Patricia says
Very sorry to hear about this sudden change in plans. Stay safe. I’m writing from New Brunswick, Canada. I hope you know what a bright light your recipes are. Your apple Cinnamon cake was a big hit yesterday.
Maryanne says
Thank you Nagi for all the wonderful recipes.
Your recipes are so good and kept me really busy during lockdown.
It’s so sad to see you and other people from Sydney not being able to celebrate Christmas with their friends and family due to the lockdown. My heart goes out to you all.
Coming from Victoria, I know exactly how it feels not being able to leave the house visit my family and friends, but to be in lockdown for Christmas, is heart breaking.
Merry Christmas to you and your family, stay safe.