Kitchen Shears

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Lobster Flatbread

1 can of Pillsbury French Bread
4 queues Mini Lobster Tails (probably could use two large)
1 / 3 Alfredo about 1/3rd filled a small jar Alfredo sauce
Salsa equal amount as Alfredo sauce
Sliced Baby Bella Mushrooms about 4 to do
1 cup grated cheese 4 cheese Mexicans, or what has
Old Bay Seafood Seasoning Seasonings
All Purpose Flour a handful or two

This was a crazy fun recipe that can be proved excellent. It all started with a can of Pillsbury French bread bread in my refrigerator and a trip to the local supermarket. I go down every Sunday to see what kind of deal I can get in whatever. This particular Sunday, they had mini lobster tails on sale for $ 2.99 each. I could not let go, so I snagged a few and headed home. Every other ingredient needed for this crazy idea once, I was at home waiting for me to get there.

I started by getting a pair of scissors kitchen if (scissors) and carefully cut along the bottom two sides of the lobster tail. If done correctly, you can remove this softer bottom the meat is maintained in the queue as if in a bowl. Then I took out my steam machine and placed all four of them, hard shell down and generously seasoned meat with Old Bay seasoning. I then proceeded to the cover and steam for 6 minutes.

Once they left, I turned on the oven to 350 degrees and preheat did. I also grabbed a pot style rectangular mold and placed face down on my stove and covered with a sheet of aluminum foil. Once the plate was in place, I carefully sprayed a little flour around the foil. You basically want a fine powder, just to keep the dough from sticking to it. Once I had done this, I opened the can of French bread, and carefully began to unroll the bread. If you look closely you can see where the limit and a little effort and patience, you can unwind and have a Nice flat piece of dough. You can always buy a ready-made pizza crust, if I wanted, but that it's like I did. Sprinkle a little flour on it as they are deployed to prevent sticking to you or the pan. Once that is rolled and the way you want, if to be somewhat rectangular, and your oven preheated to 350, stick it in about 6 minutes.

For now her little lobster should have finished steaming, and make sure pull them off and set them aside as he finished the last step. It should be before the dough enters the oven, so I will send to one side and keep them covered to continue to steam a little. But anyway, take them out one by one and remove the meat from the shells. I use the same kitchen scissors to cut into small pieces bits. Now is a good time to get your Alfredo sauce and mix them together and just dumped an equal share of the sauce in the jar of Alfredo, put the lid and shook until.

After 6 minutes in the oven, I took the bread and carefully, using a metal spatula, I break free of the pan will stick in a place or two and then turn it over once it is free. I do this because you will find that the bottom is cooked below the top. Once you strip, the top side will be cooked, which is what we want, because we will put our candy in it, that prevents more crunch, however, the background now have to cook all the way to the flames.

Take your place mushrooms and generously across the bread, as long as they have already turned around, then do same with you lobster tails, which must be cut into bit size pieces for now. Once you have done this, smother the whole thing with sauce Alfredo sauce and place of back into the oven for another 6 minutes. When the timer goes off pull it and take your grated cheese and cover from one end to another, do not be shy. If you happen to have, place about 9 pieces of cheese and pepperoni off her too. I had some Sunburst Sergeant, that worked very well. Put back in oven for last minute and see for few minutes, you just want the cheese is melted and can pull it out. I let it sit for a few minutes and then the best part. Good Eats and Enjoy.

Eric Stifel is, among other things, a Husband, Father, Brother, Businessman, amateur Website Designer and amateur article writer who has many hobbies and passions. Photography and Cooking are just two of those passions, travel is certainly an other one of them, which has lead to a large portion of the photo's he has collected over the years. He has finally put together a website that contains a small number of his photos and recipes and it has officially hit the world wide web as of May, 2009. If you are interested in viewing any of Eric's pictures or recipes, please stop by http://www.99centsphoto.com. He is fairly certain you will find something that will interest you in one way or an other.

What are the best kitchen shears?

I had a couple really junky rusty and stopped working, so I need a new one. I want some high quality this time of Henckels and Wusthof. What does everyone recommend? I want something not made in China and possibly forged blades.

I Wusthof and love .. they cost a little more, but I use it all the time worth ..