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With a scissors, cut lengthwise through the shell on the underside of the lobster to expose the meat.
Cut the tail in half lengthwise with a sharp knife.
Place lobster tail halves cut side up on a cutting board. Using scissors, cut along the edge of shell to loosen the cartilage from the shell; remove and discard cartilage.
Test egg dishes containing beaten eggs—like quiche, strata or custard—for doneness by inserting…
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Give guests mini versions of the daffodil centerpiece by making these coordinating party favors.…
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