Lobster Chowder

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This traditional chowder is made with lobster, pork, onions and potatoes, but differs from the New England church-supper type recipes in that it is not made from milk. This stock and cream chowder almost never separates and has a wonderful creamy consistency. Sweet corn fritters are a wonderful match as a side dish.

Ingredients:

2 live 1-pound chicken lobsters
4 sprigs fresh thyme
1 teaspoon whole black peppercorns
2 bay leaves
4 ounces slab country bacon
Kosher or sea salt
2 tablespoons unsalted butter
2 medium onions, diced
1 teaspoon Hungarian paprika
1 pound all-purpose potatoes, cut into 3/4-inch dice
1 cup heavy cream
Freshly ground pepper
About 2 tablespoons chopped fresh chives and/or parsley for garnish

Parboil the lobsters in plenty of boiling water for 3 1/2 minutes. Let stand until cool enough to handle. Remove the meat from the tails, knuckles and claws. Cut into large pieces, about 3/4 to 1 inch. Cover and refrigerate. Split the carcasses in half and discard the head sacs. Remove the roe if there is any, chop it and add it to the lobster meat. Leave about half the tomalley in the body to flavor the stock. Discard the rest or serve it on toast. Too much tomalley will make the broth bitter.

Place the shells and carcasses in a 6- to 8-quart pot and cover with 2 quarts of water. Bring to a boil.

Meanwhile, pick the leaves off the thyme and add just the stems to the stock. Also add the peppercorns and bay leaves. Trim the rind from the bacon and add the rind to the stock. Cut the bacon into 1/2-inch dice. Turn down the heat and simmer for 1 hour. Lightly salt the stock and taste for strength. Simmer for up to 30 minutes, more if needed. Strain the stock. You should have 3 to 4 cups.

Fry the bacon in a heavy 4-quart soup pot over medium heat until crisp and browned and most of the fat has been rendered. This will take about 8 minutes. Pour off all but 1 tablespoon fat, leaving the bacon in the pot. Add the butter, onions and thyme leaves. Cook over medium heat for 8 to 10 minutes until the onions are tender but not browned. Stir in the paprika. Add the potatoes and enough stock to cover them (about 3 1/2 cups; add a little water if you do not have enough stock). Turn up the heat and boil for 15 or 20 minutes until the potatoes are tender. This hard cooking will break up some of the potatoes so that their starch is released and the chowder becomes slightly thickened. Remove the pot from the heat.

Add the lobster meat and heavy cream. Season with salt (very little will be needed) and pepper. Let the chowder sit off the heat for 30 minutes to 1 hour. If you let it sit longer than 1 hour, cover and refrigerate it. You can make this a day in advance if desired.

Reheat the chowder, check the seasoning and divide evenly among 4 large soup plates. Sprinkle with chives and parsley and serve at once. Serves 4 as a main course or 8 to 10 as a starter.

Lobster Creole  

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Ingredients:

·         2 tablespoons butter

·         1½ cups onion, chopped

·         1 cup celery, finely chopped

·         1 cup green pepper, finely chopped

·         2 cloves garlic, minced

·         1 teaspoon fresh parsley

·         1 cup water

·         1 teaspoon salt

·         dash of red pepper

·         2 bay leaves, crushed

·         1 pound cooked lobster meat (sautéed in butter)

·         3 cups rice, cooked

Directions:

1.     Melt butter in a saucepan and sauté onion, celery, green pepper, and garlic until tender.

2.     Remove from heat and stir in tomato sauce, water, and seasonings.

3.     Simmer 10 minutes. Stir in lobster meat and heat over medium heat 10 - 20 minutes. Serve over rice.

Lobster Kabobs  

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Ingredients:

·         1 pound lobster meat, chunks

·         1 can whole mushrooms, drained

·         2 tablespoons salad oil

·         2 tablespoons soy sauce

·         2 tablespoons lemon juice

·         2 tablespoons parsley, snipped

·         ½ teaspoon salt

·         dash of pepper

·         12 slices of bacon

·         1 can (13 ounces) pineapple chunks, drained

·         green pepper chunks

·         ½ cup melted butter

Directions:

1.     Make sure lobster meat is cut into chunks. Rinse meat in strainer under cold water.

2.     Place meat in shallow glass dish. Add green pepper chunks and mushrooms.

3.     Combine oil, soy sauce, lemon juice, parsley, salt and pepper in a small mixing bowl. Do not add pineapple to this mixture. It will be added directly to kabobs.

4.     Pour mixture over dish of lobster meat and cover. Store in refrigerator for 30 minutes turning ingredients over once.

5.     Partially fry bacon or microwave. Drain and cut slices in half.

6.     On a skewer, alternate meat, mushrooms, pineapple and green pepper chunks

7.     Set over at broil or at 550 degrees. Broil kabobs 3 inches from heat source for 5 - 8 minutes. Turn once and baste with butter.

NOTE: To grill kabobs on a baroque or gas grill, cook 4 inches from coals 6 - 8 minutes on each side.

Lobster Mousse  

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Ingredients:

·         4 lobsters (or 1 pound lobster meat)

·         2½ cups water

·         2 envelopes gelatin (unflavored)

·         1 small onion, chopped

·         ½ teaspoon white pepper

·         ¼ cup chopped green pepper

·         ½ teaspoon tarragon

·         ½ cup mayonnaise

·         1 tablespoon lemon juice

·         ½ teaspoon hot pepper sauce

·         ½ cup heavy cream, whipped

Directions:

1.     Steam the lobsters and pick out the meat (you can substitute 1 pound lobster meat.)

2.     Place the water in a large skillet, sprinkle the gelatin over the water. Cook over low heat until the gelatin is dissolved.

3.     Add onion, white pepper and tarragon. Heat to boiling and then reduce heat to low, cover and simmer for 5 minutes. Remove lobster from liquid. Strain liquid into a measuring cup.

4.     Add mixture and refrigerate until thickened. Purée thickened mixture with mayonnaise, lemon juice and hot pepper sauce.

5.     Add green pepper. Fold in whipped cream. Pour into 5 cup molds and refrigerate until set. To serve, unmold on lettuce and garnish. Serves as an appetizer.
Serves 8

NOTE: Begin this recipe early so the mousse has time to set.

Lobster Paté  

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Ingredients:

·         4 lobsters (or 1 pound lobster meat)

·         3 pounds soft cream cheese

·         1 cup sour cream

·         2 tablespoons parsley, minced

·         2 tablespoons chives, minced

·         2 tablespoons tarragon, minced

·         2 tablespoons chervil, minced

·         ½ tablespoon lemon juice

·         salt and pepper to taste

Directions:

1.     Steam the lobsters and pick out the meat (you can substitute 1 pound lobster meat).

2.     Combine all ingredients in an electric blender.

3.     Mix on low speed until thoroughly combined. If mixture is too thick, add additional sour cream to reach desired texture.

4.      Mold onto a serving platter and garnish with assorted cracker and vegetable sticks.
Serves 16 - 20.

Lobster Primavera  

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Ingredients:

·         4 lobsters

·         1 lemon, cut in half

·         2 quarts water

·         8 onces scallops

·         4 onces smoked salmon

·         ½ cup vegetable oil

·         ½ cup sour cream

·         ¼ cup lemon juice

·         ½ cup fresh dill, chopped

·         1 small clove garlic, crushed

·         1 cup ripe tomatoes, diced

·         2 tablespoons green onion, chopped

·         1 teaspoon pepper

·         11 onces linguine, cooked

Directions:

1.     Steam the lobsters and pick out the meat. Heat the water and lemon to boiling. Reduce the heat and add the scallops. Simmer for 1 minute.

2.     Remove and pat dry. Combine vegetable oil, sour cream, lemon juice, dill and garlic.

3.     Add scallops, smoked salmon, lobster and remaining ingredients. Toss well. Let stand covered at room temperature for 1 hour.

4.     Cook pasta. Drain and toss immediately with seafood mixture.

NOTE: Ensure that the pasta is hot so that the seafood mixture does not make it cold.

Lobster Salad

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Cook an extra lobster or two when the price is right because "leftovers" make superb salad. Or buy ready-cooked lobster if you can find it. Bind it lightly with a subtle herb mayonnaise and just enough minced celery and mild onion to lend some crunch. Serve on a homemade roll or mounded on lettuce. Save the cooked lobster roe, if any, and press it through a fine sieve. Scatter the red-roe polka dots over the salad as garnish.

Ingredients:

Leftover cooked lobster
Minced onion
Minced celery
Herb mayonnaise to bind

Herb Mayonnaise:
1 egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup salad oil, or part olive oil
Watercress and fresh herbs to taste (tarragon, chervil, chives, parsley)

Break egg into blender container. Add mustard, salt and vinegar. Add 1/4 cup of the oil. Cover and turn motor on low speed. Immediately uncover and pour in remaining oil in a steady stream. When mayonnaise is thickened, add 1/2 bunch of rinsed and dried watercress and a small handful of fresh herbs. Let the mayonnaise rest, refrigerated and covered, for at least an hour so that the flavors develop.

Asian Coleslaw

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Ingredients:  

• 6 tablespoons rice vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons golden brown sugar (packed)
• 2 tablespoons minced peeled fresh ginger
• 1 ½ tablespoons minced fresh garlic
• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 large red or yellow bell peppers, julienned
• 2 medium carrots, julienned
• 8 large green onions, julienned
• 1/2 cupchopped fresh cilantro

Whisk first 7 ingredients in a small bowl to blend.
Combine remaining ingredients in a large bowl.
Just before serving, add dressing and toss to coat.
Season with salt and pepper and serve.

KFC Style Coleslaw

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Ingredients:  

• 8 cups cabbage, finely chopped
• 1/4 cup carrot, shredded
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 ½ tablespoons white vinegar
• 2 ½ tablespoons lemon juice

Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!)
In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth.
Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving. 

BBQ Beans

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Ingredients:

• 2 cans Bush's Best Baked Beans (In bacon & sugar)
• 12 slicesbacon
• 3 clovesfinely crushed garlic
• 1 medium finely chopped onion
• 1/2 of one finely chopped green or red bell pepper
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• Salt and fresh ground black pepper

Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done.
Remove bacon with a slotted spoon and set aside.
Pour some of the bacon fat out of the pot (or leave it all in - remember, pork fat rules !!)
Add chopped onion, bell pepper and garlic. Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes.
Add the bacon and remaining remaining ingredients and bring to a slow simmer.

Lobster Cantonese  

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Serves 4 to 6

2 lobster tails (about 1 pound each)
1 teaspoon salt
2 tablespoons flour
1 clove garlic, minced
1 tablespoon salted black beans, pounded and soaked in 1 tablespoon water
2 to 4 cups oil for deep-frying
1 tablespoon ginger, chopped fine
1 scallion, chopped fine
1/4 pound ground pork
2 tablespoons sherry
1 tablespoon light soy sauce
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 scallions, cut into 1-inch pieces
1 egg, beaten

Directions:

1.      Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.

2.      Sprinkle 1/2 teaspoon of salt and the flour on lobster.

3.      Mix garlic with black bean mixture in a bowl. Stir well.

4.      Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.

5.      Reheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove.

6.      Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.

7.      Add lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.

8.      Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.

May be prepared in advance through step 6 and refrigerated, or frozen after step 8.

Lobster Bisque Recipe  

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Ingredients:

2 1-lb. cooked lobsters
1 cup lobster stock
4 tbsp. clarified butter
1 tbsp. tomato paste
1 med. minced onion
1 each bay leaf
1 lg. minced carrot
1 sprig fresh thyme
1 tsp. chopped garlic clove
1/4 cup brandy
1 stalk minced celery
2 cups heavy cream
2 tbsp. flour
1/4 tsp. paprika
1/2 cup dry sherry
salt and pepper to taste

INSTRUCTIONS
Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more
minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with
the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.

Lobster Newburg Recipe  

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Ingredients:

1 qt. milk
1 tsp. white wine Worcestershire sauce
1/2 lb. butter or margarine
1 tsp. black pepper
1 cup flour
1/2 cup sherry
1 finely minced shallot
2 tbsp. paprika
2 fluid oz. clarified butter
1/2 cup lobster fumet
4 1-2lb. cooked, shucked, lobsters-save tomalley 1 patty shell per person

INSTRUCTIONS
In a 2 qt. double boiler, bring 1 qt. of milk to 180 degrees. While the milk is heating, melt the margarine in a small saucepan. Add the flour and
mix thoroughly to the melted margarine with a wire whip . Slowly add this roux to the scalded milk, stirring constantly with the whip. Keep whipping to avoid lumping as the sauce thickens. Add the Dijon mustard mix and then the lobster fumet, slowly whipping until smooth. Set aside.

In a large sauté pan, put the clarified butter and the minced shallot and cook on low heat until the shallot is slightly browned. Cut the lobster meat into bite sized pieces and add butter and shallots. Cook on heat for about 1 minute then add worcestershire and black pepper. While stirring constantly with a wooden spoon, add the sherry and the lobster tomalley and cook until the sherry starts to boil approximately 2 min. Sprinkle in the paprika and add the white sauce. Reduce heat and simmer for 2 minutes. Remove from heat and serve on a golden brown patty shell.

Lobster Thermidor Recipe  

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Ingredients:

2 each shucked, quarter lobsters
1/2 cup lobster stock
1 tbsp. olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell peppers
1 tsp. Dijon mustard
1/2 cup chopped mushrooms
1.5 cups white sauce
2 tbsp. chopped fresh tarragon (or 1 tbsp. dry) 1/2
cup fresh grated parmesan cheese
1/4 tsp. black pepper

INSTRUCTIONS
Follow the cooking method for sauteed lobster. Keep the shell intact and carefully remove the meat from the body. Reserve the tamalley in a bowl and place in oven. Cook for approximately 45 minutes or until top of quiche is golden brown. Remove from heat and let stand for 15 minutes. and cut the meat into small bite sized pieces. In a medium sized saute pan, heat olive oil over medium-high heat. Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper. Cook 2-3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to
high. When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly. Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat. Place mixture in shells, top with parmesan cheese and sprinkle with paprika. Set under a preheated broiler and brown. Serve immediately.

Baked Stuffed Lobster Recipe  

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Ingredients:

 
2 lobsters (1 1/2 lbs. each) 1/2
teaspoon garlic powder
4 cups cracker crumbs (Hi Ho, Ritz, etc.) Lobster tamale (liver)
1 1/2 cups melted butter or margarine

INSTRUCTIONS
In large bowl mix melted butter into cracker crumbs and garlic powder. Split the lobsters down the center and remove the stomach and vein. Save the tamale (liver) and add to cracker crumb mixture. Stuff lobsters with cracker mixture. Bake for 20 minutes at 450 degrees.

Lobster Ceasar Salad  

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Ingredients:  

3 each anchovy
1/2 each squeezed lemon
3 tbsp. olive oil
1/4 cup parmesan cheese
1 tsp. chopped garlic
1/2 head torn romaine lettuce
2 tsp. red wine vinegar
1/2 croutons
2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
5 dash Worcestershire sauce
4 each lobster claws
1 each coddled egg yolk

INSTRUCTIONS
Using a medium sized wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk, mix together and add the Worcestershire, lemon, and parmesan cheese. Add the romaine lettuce and croutons and toss the salad until all the lettuce is coated with the dressing. Serve in individual bowls adding a
lobster claw to each. Serve immediately.

Lobster Vichyssoise  

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Ingredients:  

4 cups peeled & cubed potatoes, 1/2" cubes 2 tsp.
Dijon mustard
2 cups chopped leeks
2 cups all-purpose cream
5 cups chicken stock
1.5 cups lobster meat (bite-sized pieces)
1/5 tsp. leaf thyme
1/4 cup chopped parsley
1 tsp. black pepper
1/4 cup chopped scallions
1/4 tsp. white-wine worcestershire

INSTRUCTIONS
Bring chicken broth to a boil in a small stock pot. Add leeks, potatoes, thyme, pepper and worcestershire sauce. Bring to a boil again , cover and let simmer for 1 hour. Remove pot from heat and drain off one cup of the liquid. Puree rest of mixture (with blender, food processor, etc.). Add cream to each batch that you pureee. On the last batch you puree add mustard. Place pureed soup in container and add lobster meat mixing thoroughly. Chill for four or more hours. Serve in chilled bowls and top with parsley and scallions. Great with your favorite wine!

Lobster Stuffing  

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Ingredients:  

6 oz. chopped lobster meat
1/4 tsp. black pepper
2 tbsp. lobster tamalley
1/4 tsp. celery salt
1/2 lb. crushed Ritz, Hi Ho, etc. crackers
1/4 tsp. garlic salt
1/2 cup grated parmesan cheese
1 dash Tobasco sauce
3 oz. sherry
1/2 cup clarified butter or olive oil

INSTRUCTIONS
In a food processor using the knife attachment, place the cooked meat of one quarter lobster. Start motor and run until meat is finely chopped. Remove lobster and repeat process with the crackers. In a medium sized bowl, combine all ingredients and mix thoroughly.

Lobster Quiche  

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Ingredients:

 
1 each pie shell
1 tsp. Dijon mustard
6 each well beaten eggs
1 cup grated swiss cheese
1.5 cups sour cream
1 cup grated sharp cheddar cheese
1/2 tsp. Worcestershire sauce
1/2 chopped scallions
1/4 tsp black pepper
6 oz. chopped lobster meat

INSTRUCTIONS
Preheat oven to 375 degrees. In a medium sized mixing bowl, blend eggs, sour cream, Worcestershire, pepper and Dijon mustard together. (This is the quiche batter.) Arrange pie dough in a pie shell. In a seperate bowl, toss the two cheeses with the scallions and lobster. Place the lobster mixture into the pie shell. Add the quiche batter, sprinkle with paprika.

Lobster Fradiavolo  

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Ingredients:

 
2 1-2lb. lobsters
1 dash tabasco
4 tbsp. olive oil
1 dash Worcestershire sauce
2 tsp. minced garlic
1/2 tsp. oregano
1/2 cup minced onion
1/2 tsp. basil
1/2 cup minced celery
2 each medium, skinned, diced tomatoes
1/2 cup minced green pepper
1/2 cup marsala
1/4 cup chopped parsley
1/4 cup cooked pasta
1/4 tsp. black pepper
1/4 cup parmesan cheese

INSTRUCTIONS
Boil water in large pan and immerse lobsters to kill them. Remove from water, lay them on their backs and cut them in half lengthwise with a chef knife. Remove the intestinal tract that runs down the back of the tail section and the stomach. Save the tamalley and the roe in a separate bowl to add later on.
In a large skillet, place olive oil and garlic. Cook on high heat until garlic starts to brown. Add the onions, celery, peppers, parsley, pepper, tabasco, Worcestershire, oregano and basil. Cook over medium heat for 4-5 minutes then add lobsters split side down. Pour the tomatoes, marsala wine, tomalley and roe over lobsters, cover and cook on medium heat 8-10 minutes. In a large shallow bowl, place 8 oz. of the pasta. Remove lobsters from pan and place split side up on pasta. Cover with sauce,
sprinkle with parmesan cheese and serve.

Lobster Alfredo  

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Ingredients:

 
1/2 cup lobster fumet
1 tsp. Dijon mustard
1 cup fresh shucked lobster meat
1/4 tsp. Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4
tsp. black pepper
1 tbsp. whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 lb. fettucine pasta

INSTRUCTIONS
Over medium heat, in a medium size sauce pan, melt the whole butter and add the lobster fumet and the heavy cream and turn heat up to medium high.
When cream is hot, just before boiling, add the parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add
the Worcestershire, tobasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the lobster meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve.

Lobster Florentine Crepes  

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Ingredients:

 
8 each crepes
1/4 tsp. black pepper
1 lb. freshly shucked lobster meat
1 tsp. fresh squeezed lemon juice
1/4 cup clarified butter
1 cup cooked, well drained spinach
1/4 cup minced onions
1/4 cup white sauce
1/2 cup sliced mushrooms
1 cup Hollandaise sauce
1 tsp. chopped garlic
1/4 cup chopped parsley
1/4 cup chopped walnuts

INSTRUCTIONS
Over medium heat in a medium sized saucepan, heat butter and add garlic, onions, and mushrooms. Saute until soft. Add walnuts, black pepper, lemon, spinach and white sauce. Blend thoroughly and remove from heat. In individual shallow baking dishes, assemble crepes. Place 2 oz. of lobster in each crepe, top with spinach mixture, and wrap each crepe. Place in baking dish, approximately 2 to a dish, with folded side down. Bake in preheated oven for 10 minutes at 350 degrees. While crepes are baking, make Hollandaise sauce. Remove crepes from oven, top with Hollandaise, garnish with chopped parsley and paprika and serve.

 

Lobster Salads and Cocktail Sauces

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There is no better way to enjoy lobster than in a cold salad or cocktail. Some really nice dressings or sauces can be put together very quickly using ingredients that you may very well have on hand.

Blue Cheese Cocktail Sauce

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This is an excellent seafood dip. It is made by combining equal parts of blue cheese dressing and cocktail sauce.

Quick Cocktail Sauce

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A quick cocktail sauce can be made by combining 3/4 cup of ketchup with 1/4 cup of horseradish, the juice of 1 lemon and a dash of Tabasco sauce.

Quick Sauce a la Lobster On Wheels

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1 cup of mayonnaise
1/4 cup of heavy cream
1/4 cup of chili sauce
1/4 cup of chopped green pepper
1/4 cup of chopped green onion
2 tablespoons of lemon juice
2 Tablespoons of horseradish
1 teaspoon of Lea & Perrins
a dash of Tabasco Sauce
1 whole Habanero Pepper (if you want some zing in your dressing)


INSTRUCTIONS

Starts with 1 cup of mayonnaise into which we fold in 1/4 cup of heavy cream, 1/4 cup of chili sauce, 1 teaspoon of Lea & Perrins, 1/4 cup of chopped green pepper, 1/4 cup of chopped green onion, 2 tablespoons of lemon juice, a dash of Tabasco Sauce and salt and pepper if needed.

Serving Suggestions

Seafood salads can be created using a variety herbs and seasonings. Minced celery and mayonnaise are the most common components of a lobster salad. A good accompaniment for a seafood salad is a garnish of fresh fruit such as grapes or fresh melon slices. Seafood Cocktails are usually presented in a lettuce cup or garnished with ornamental greens. Fresh fruit goes nicely with a Seafood Cocktail also. Don't forget to include lemon wedges to complete this dish.

Seafood Safety Tips

The safety issues surrounding cold seafood salads always lead back to the dressings when in fact the dressings are not hazardous in and of themselves. Mayonnaise for example is made with an amount of vinegar which is more than sufficient to prevent any bacterial growth. The acidity of the vinegar creates a medium in which bacteria can not grow. Lobster meat on the other hand has a high pH which means that bacteria can multiply at an alarming rate. When lobster meat is mixed with mayonnaise it raises the overall pH which makes the makes the lobster salad a potentially hazardous food. A few simple safety precautions will insure a safe dining experience for you and your guests. The best safety tip is that you keep these items cold and covered.


New England Clam Chowder

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The secret to an exceptional chowder is to not skimp on the ingredients. Canned ingredients may be substituted but the final product will not be the same.

Preparation Time: Approx. 90 minutes

Servings: About 2½ quarts or 12 servings

Ingredients:

2 cups 1/2 inch dices potatoes

5 cups fresh chopped surf clams

3 cups clam juice

4 oz. butter

1/2 cup flour

1/4 cup minced onion

1/4 cup minced celery

2 tablespoons minced garlic

2 1/2 cups light cream

salt as needed

2 teaspoons ground black pepper

3 bay leaves

3 teaspoons dry dill weed

Method

Wash the diced potatoes, drain and place in a stock pot with the clam juice. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.

In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.

Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer.

Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning.

Serve at once with oyster crackers.

Manhattan Clam Chowder

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This chowder features a clear rich broth with a hearty amount of fresh clams, potatoes, and imported Italian tomatoes.

Preparation Time: Approx. 90 minutes

Servings: About 2½ quarts or 12 servings

Ingredients:

2 cups 1/2 inch dices potatoes

5 cups fresh chopped surf clams

4 cups clam juice

8 oz. sliced bacon

1/3 cup 1/2 inch diced onion

1/3 cup 1/2 inch diced celery

12 ounce can Italian tomatoes

2 tablespoons minced garlic

salt as needed

2 teaspoons ground black pepper

3 bay leaves

Method

Sautee the bacon in a stock pot until it is well done and crispy. Remove the bacon from the pot and set aside. Add the onions, celery, and garlic to the bacon grease and sautee for about 1 minute.

Wash the diced potatoes, drain and place them in the pot along with the clam juice. Bring the potatoes to a boil, add the clams and the bay leaves and simmer until the potatoes are tender.

Place the Italian tomatoes in a mixing bowl and roughly crush them by hand and add to the chowder. Take the cooked bacon, crumble it and add it to the chowder. Return to a simmer and adjust the seasoning. Serve at once with oyster crackers.

Seafood Chowder

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This recipe is also a first place winner at the Newport, Rhode Island Chowder Festival

Preparation Time: Approx. 90 minutes

Servings: About 2½ quarts or 12 servings

Ingredients:

2 cups 1/2 inch dices potatoes

1 cup lobster meat (about 8 ounces)

1 cup small sea scallops (about 8 ounces)

1 cup small gulf shrimp (about 8 ounces)

3 1/2 cups clam juice

4 oz. butter

1/2 cup flour

1/4 cup minced onion

1/4 cup minced celery

1 cup tomato puree

2 tablespoons minced garlic

2 1/2 cups light cream

salt as needed

2 teaspoons ground black pepper

3 bay leaves

Method

Peel and de-vein the shrimp and cut into bite sized chunks. Wash the scallops and drain. Place the clam juice in a stock pot and bring to a boil. Cook the shrimp in the clam juice then remove and set aside. Do the same thing with the scallops saving the stock. Cut the lobster meat into bite sized chunks.

Wash the diced potatoes, drain and place in a stock pot with the hot clam stock. Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender.

In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the tomato puree and cook for several minutes, add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.

Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes and bring to a simmer.

Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer. Adjust the seasoning.

Serve at once with oyster crackers.

Bouillabaisse

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Note: True European Bouillabaisse is distinctive in flavor and appearance because it is made with several species of fish which are native to the Mediterranean area alone. This recipe is a variation, which uses seafood that is available in parts of eastern Canada.

Preparation Time: Approx. 90 minutes

Servings: About 2½ quarts or 12 servings

Ingredients:

½ cup olive oil

½ cup finely julienne onion

2 cups finely julienne leek bottoms

2 tablespoons chopped garlic

3 bay leaves

2 teaspoons fresh ground black pepper

2 tablespoons salt

4 tablespoons fresh chopped parsley

3 cups crushed imported Italian tomatoes (crush by hand to insure texture)

2-½ cups clam juice

1 lbs. diced haddock (1 inch cubes)

½ lbs. cooked lobster meat

½ lbs. small peeled and de-veined shrimp

12 well scrubbed little necks

12 well scrubbed mussels

1 lbs. small sea scallops

salt as needed

2 teaspoons ground black pepper

Method

In a heavy stock pot heat the oil and sauté the onion, leeks, and garlic until the vegetables become transparent. Add the Italian tomatoes, the clam juice, and the dry ingredients and return to a boil. Add the little necks and mussels. A minute later add the haddock. After an additional minute add the shrimp and scallops. When the clams open and the haddock and scallops are white and firm add the lobster meat. Check the seasoning for salt and pepper. Serve at once garnished with a toasted French bread crouton. Be sure to include a clam and a mussel with each serving.

Baked Stuffed Lobster

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Note: This recipe is a variation of our famous baked stuffed lobster. Any variety of seafood may be substituted for the lobster meat in this recipe. Please note that some of the secret seasoning that we mix into our Ritz Crackers at the restaurant is missing in this recipe. If you want the real thing, come to our restaurant or order via the internet – www.venusdemilo.com

Preparation Time: Approx. 60 minutes - Servings: 2

Ingredients:

Two 2 lb. live lobsters -

8 ounces of lobster meat -

2/3 drawn butter -

4 cups crushed Ritz Crackers.

Method: Prepare the lobsters as you would for broiling and set aside (See the section entitled How To Prepare Lobster for Broiling). Slowly melt 1/2 lbs. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter. Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups. In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box). Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated. Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture. Next, divide the meat into equal parts and fill the lobster body. Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws. Pre-heat the oven . Cook the lobsters for approximately 30 minutes or until the tail°to 375 meat becomes white and firm to the touch. Serve at once with lemon wedges and drawn butter.

Lobster Bisque

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Preparation Time: Approx. 90 minutes Servings: About 1/2 gallon or 8 servings.

Note: A bisque is a shellfish based cream soup. A bisque differs from a chowder or a stew in that a bisque is smooth and usually strained where-as a chowder contains diced vegetables and chunks of meat or seafood. I must admit however, that at the Venus, we add an extra amount of lobster meat to our lobster bisque. Generally a bisque is made from a highly reduced stock and is very rich in flavor. All cream soups are ruined with boiling so take special care while reheating.

Ingredients:

Live Lobster Culls Lobster - About 1 and 3/4 Lbs..

Butter - 1/4 Lbs..

All Purpose Flour - 3/4 cup.

Chopped Onions - 1/3 Cup.

Tomato Paste - 3/4 Cup.

Lemon Juice - 1 Tablespoon.

Chicken Bouillon - 2 Cubes.

Peppercorns - 8 Each.

Celery - 3 Stalks.

Salt - 2 Teaspoons.

Sugar - 1 Tablespoon.

White Pepper - 1 Teaspoon.

Lea & Perrins Sauce- 1 Teaspoon.

A1 Steak Sauce - 1 Tablespoon.

Light cream - 1 Pint.

Directions

In a large stock pot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring to boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 12 minutes. Remove the lobster from the broth and allow it to sit and cool. Allow the stock to continue to simmer uncovered. When the lobster has cooled enough to allow handling, shell it , taking special care to save all the juices and return them to the stock. Place the lobster meat on the side for later use. Return all the shells and unusable products to the lobster stock and reduce by half and hold hot. In a separate stock pot, melt the butter then add the flour to the butter and cook over a medium heat for about a minute while continually whisking. Add the tomato paste and cook for an additional minute. Add the lobster stock, through a strainer, a cup at a time while whisking constantly. When the sauce is smooth and at the consistency of a gravy reduce heat. Add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for 10 minutes while stirring occaisionaly. Slowly add the cold light cream while stirring continually and bring the soup back to temperature. Adjust the seasoning. Chop or cut reserved lobster meat into desired size and add to soup. Serve at once.

Lobster Casserole

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Preparation Time: Approx. 45 minutes Servings: 4 servings.

Note: With this recipe, special care should be taken not to over salt because when wine is added to a soup or sauce it intensifies saltiness. Wine should only be added to a hot sauce shortly before it is served. For this reason avoid boiling a sauce after wine has been added. This recipe will also work well with scallops or an medley of seafood.

Ingredients:

Lobster Meat (Bite Size Cubes)- 20 ounces.

Butter - 1/4 Cup.

Milk - 2 Cups.

All Purpose Flour - 3 Tablespoons.

Chopped Onions - 1 Tablespoon.

White Wine - 1/4 Cup.

Prepared Mustard - 2 Tablespoons.

Salt - To taste.

Parsley - 1/2 Teaspoon.

Lea & Perrins - Dash.

Tabasco Sauce - Dash.

Curry Powder - 1/2 Teaspoon.

Ritz Cracker Topping - 1/2 Cup.

Directions

Heat the milk in a heavy sauce pan over a medium heat until milk just starts to simmer. In a separate sauce pan melt the butter and sauté the onions until they become transparent. Add the flour to the butter and onion mixture making a roux, and cook over a medium heat for about a minute. Slowly add the hot milk to the roux while whisking constantly. Once all the milk is incorporated into the roux add the salt, prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder. Simmer sauce over low fire for about 10 minutes. Add white wine and simmer for an additional 10 minutes. Adjust seasoning and remove from fire. Place lobster chunks in mixing bowl and add sauce and mix until desired consistency. Place mixture in a appropriate sized glass casserole or into 4 individual ceramic bakers. Top with Ritz cracker topping and bake in a 375 degree oven for approximately 20 minutes or until sauce starts to bubble.

Ritz Cracker Topping

Slowly melt 1/4 LB of butter in a double boiler. When melted, draw off the clear portion of the butter and mix with a 1/2 cup of crushed Ritz Crackers. Avoid using the milky part of the separation as it is very salty.

Seafood Newburg

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Preparation Time: Approx. 45 minutes Servings: 4 servings.

Note: Many recipes for Newburg sauce call for paprika as the coloring agent rather than using a tomato product. While a sauce colored with paprika is more stable, the paprika tends to cause a bitter aftertaste. For this reason we use tomato puree to color our sauce. Take special care not boil the sauce as the acidity of the tomato may cause the sauce to break.

Ingredients:

Puff Pastry Shells - 4.

Lobster Meat (Bite Size Cubes) - 8 ounces.

Sea Scallops - 8 ounces.

Shrimp (Peeled and De-veined) - 8 ounces.

Butter - 1/4 Cup.

Milk - 2 Cups.

All Purpose Flour - 3 Tablespoons.

Tomato Puree - 1/2 Cup.

Salt - To Taste.

Sherry Wine - 2 Tablespoons.

Directions

Puff Pastry shells can be found in the frozen food section of most grocery stores. Cook the pastry shells according to the manufacturers directions and put aside. Heat the milk in a heavy sauce pan over a medium heat until the milk just starts to simmer. In a separate sauce pan, melt the butter and add the flour to it making a roux, and cook over a medium heat for about a minute. Add the tomato puree to the roux and cook while whisking for an additional minute. Add the hot milk to the roux a 1/2 cup at a time while whisking constantly. Once the milk is incorporated into the sauce, add the sherry wine and check the seasoning for saltiness. Simmer the sauce over a low heat for about 10 minutes to allow the alcohol to evaporate then remove the sauce from the heat and cover.

In a sauté pan melt 3 tablespoons of butter over a medium heat. When the butter starts to bubble add the shrimp and sauté for about a minute. Next add the scallops and the lobster meat and sauté until scallops are white and firm. Add enough newberg sauce to just cover the seafood and simmer about 2 minutes. If the sauce seems a bit too thick you may thin it down with a little milk. Adjust the seasoning. Serve over pastry shell and garnish with parsley sprig and a lemon wedge.

Lobster Ravioli

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Preparation Time: Approx. 4 hours, allowing for setting and drying time

Servings: 2 dozen large ravioli

Note: Most ravioli fillings are a finely chopped meat and spinach mixture but you may use any combination of meats or vegetables you like.

Ingredients: Noodle Dough

- 1 and 1/3 cup all-purpose flour -

2 eggs - 2 tablespoon water -

1 teaspoon salt -

2 teaspoon oil.

Ingredients: Lobster filling -

1/2 cup minced lobster meat -

1/2 cup cooked minced spinach -

2 egg - ¼ cup bread crumbs

¼ cup grated cheese -

2 tablespoon heavy cream -

1 teaspoon dried sweet basil - 1 clove minced garlic -

pinch of salt & pepper

Method for Noodle Dough

On a cutting board make a well with the flour. Loosely combine the egg, the salt, the water, and the oil and drop this mixture into the well. Work the mixture by hand, folding the flour over the egg until the dough can be formed into a ball. Knead the dough for about 10 minutes then let it stand for an hour.

Roll the dough until it is very thin and cut it into 2 equal sized sheets. On one sheet put a teaspoon of the ravioli filling, in little mounds 2 inches apart. Lightly brush around the mounds of filling with water. Place the second sheet over the first sheet and press gently around the ravioli mounds. Press the outside edges. Cut the dough into squares with a pie jagger leaving a mound of filling in the middle of each square. Place the ravioli on a lightly dusted sheet pan and dry for about 2 hours.

Drop the ravioli into salted boiling water and simmer for about 10 minutes. Remove and cool for later use or serve at once with tomato sauce and grated cheese.

Method for Ravioli Filling

Lightly beat the eggs and add the cheese, garlic, heavy cream and spices. Fold in the lobster meat, the spinach, and lastly the bread crumbs.

Seafood Scampi

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Preparation Time: Approx. 25 minutes Servings: 4 servings.

Note: You may use any combination of seafood you like with this recipe. Keep in mind that when a sauté item is allowed to sit, it will become oily so try to plan this entrée accordingly, so that it will be served immediately. It is a good idea to cook your pasta ahead of time so you can heat it quickly when the scampi is ready. The best way to hold cooked pasta is in a little olive oil. Holding it in water will cause the pasta to swell and become pasty. Pasta should always be cooked "al dente" which means basically, with a bite. Properly cooked pasta should be chewy, but never crunchy. It is a good idea to just keep sampling during cooking until the pasta reaches the point of doneness. Once the pasta is cooked, rinse it quickly in cold water, toss it in olive oil, and cover it. Re-heating it will involve little more than submerging it in boiling water for a few seconds.

Ingredients:

Lobster Meat (Bite Sized Chunks) - 8 Ounces.

Shrimp (Peeled and De-veined) - 8 Ounces.

Sea Scallops - 8 Ounces.

Butter - 4 Tablespoons.

Minced Garlic - 1 Tablespoon.

Chopped Parsley - 1 Teaspoon.

Lemon Juice - 1 Teaspoon.

Dry White Wine - 2 Tablespoon.

Clam Juice - 1/4 Cup.

Flour - 2 Tablespoon.

Salt & Pepper - To Taste.

Light Cream - 1/4 Cup.

Butter Swirl - 4 Tablespoons.

Angel Hair Pasta - 2 Lbs..

Directions

In a heavy sauté pan melt 4 Tablespoons of butter. Add the garlic and shrimp and sauté for about a minute. Next add the scallops and lobster meat and sauté until the scallops are white and firm. Sprinkle the flour over the seafood while tossing. Add the clam juice, white wine, parsley, and lemon juice and simmer for about a minute. Add light cream and return to simmer. Adjust seasoning and add butter swirl just before serving. Serve over angel hair pasta.

What is a butter swirl?

A butter swirl is a portion of tempered butter which is added to a sauce, just before serving to enhance flavor, texture, and appearance. A butter swirl will help to bind a sauce and it will also introduce a sheen, which is eye appealing. By tempered we mean simply, butter that is at room temperature.

Portuguese Seafood Rice

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Preparation Time: Approx. 45 minutes Servings: 4 servings.

Note: You may use any combination of seafood you like with this recipe. If Goya Seasoning isn't available in you area you can create a substitute by using equal parts of chili powder, paprika, and garlic powder.

Ingredients:

Rice Pilaf - 8 Cups.

Lobster Meat (Bite Size Cubes) - 8 ounces.

Sea Scallops - 8 ounces.

Shrimp (Peeled and De-veined) - 8 ounces.

Butter - 1/4 Cup.

Chopped Onions - 2 Tablespoons.

Fresh Minced Garlic - 2 Teaspoons. \ White Wine - 1/4 Cup.

Goya Seasoning - 1 Tablespoon.

Clam Juice - 1/4 Cup.

Salt - To taste.

Parsley - 1/2 Teaspoon.

Lemon Juice - 1/2 Teaspoon.

Tabasco Sauce - Dash.

Directions

Prepare enough rice pilaf to yield 8 cups. Recipe is supplied below. While the rice is cooking melt the butter in a heavy sauté pan. Add the chopped onion and minced garlic and sauté until the onions are transparent. Add the shrimp and sauté for about a minute. Add the scallops and lobster meat and sauté until the scallops are white and firm. Add the Goya seasoning, a dash of salt, and the parsley flakes while gently tossing the seafood. Add the lemon juice, white wine, clam juice, and a dash of Tabasco sauce and bring to a simmer. Serve at once over Rice Pilaf.

Rice Pilaf

Melt 3 Tablespoons of Butter in a 5 quart sauce pan. Sauté 3 Tablespoons of Chopped Onion and 1 Tablespoon of Minced Garlic until transparent. Add 4 and 1/2 Cups of Cold Water, 6 bouillon Cubes, 1 Teaspoon of Lemon Juice, and 1 Teaspoon of Black Pepper. Bring water to a boil, then stir in 2 Cups of Converted Rice , reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 5 minutes.

Lobster Thermidor

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Preparation Time: Approx. 60 minutes Servings: 2 servings.

Note: You may use any combination of seafood you like with this recipe. Prepare shredded white bread in a food processor or simply dice by hand into 1/4 inch squares or cut into a thin julienne.

Ingredients:

Broiler Ready 2 LB Live Lobster - 2 Each.

Butter - 3 Teaspoons.

Flour - 2 Teaspoons.

Minced Shallots - 1 Tablespoon.

Heavy Cream - 1/4 Cup.

Salt & Pepper - To Taste.

Paprika - 1 Teaspoon.

Cayenne - Pinch.

Sherry Wine - 1 Tablespoon.

Shredded White Bread - 1 to 2 Cups.

Hard Grated Cheese - 2 Tablespoons.

Melted Butter - 2 Tablespoons.

Butter Pats - 8 Each.

Directions.

Prepare the lobsters for broiling. Crack the claws with a cleaver or a heavy French knife. In a sauce pan bring 1 Cup of water to a boil, add the lobster claws, cover and steam for about 12 minutes. Remove the lobster claws, set them aside to cool and reserve the lobster stock. When the claws are cool enough to handle, shell the claws and put the lobster meat on the side after cutting into bite sized chunks.

Brush the lobster tails with butter and place them in a 375 degree oven for 25 minutes or until the tail meat becomes white and firm. Check the lobsters often so as not to dry them out. While the lobsters are cooking, melt the butter in a heavy sauté pan, sauté the shallots until they are transparent, add the flour and cook for an additional minute. Slowly add the lobster stock while whisking the sauce smooth, and then slowly add the light cream and whisk until smooth. Add the sherry, paprika, and adjust the seasoning with salt and pepper. Add the lobster to the sauce to warm it.

When the lobsters are cooked remove them from the oven. Fill the lobsters with the thermidor sauce. Top the lobsters with the shredded white bread, grated cheese, and several butter pats. Place the lobsters under the broiler until the topping is toasted. Return the lobsters to the oven for 10 minutes then serve at once.

Steamed Lobster with Parsley and Wine Sauce

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Note: See section entitled How to Prepare a Lobster for Boiling for the proper method of steaming lobsters. This item can be served as both an entrée or as an appetizer.

Preparation Time: Approx. 45 minutes

Serving Size: 2 servings as an entree or 4 servings as an appetizer

Ingredients:

4 each 1 and 1/4 LB live lobsters.

1 cup white wine

1/4 cup minced shallots

1/2 cup heavy cream

1 bunch chopped Italian parsley

pinch black pepper

4 tablespoons butter

Method

Bring the wine and shallots to a simmer in a covered stockpot. Prepare the lobsters for boiling and steam them in the the wine-shallot mixture, (see How to Prepare a Lobster For Boiling). When the lobsters are cooked, remove them from the pot and allow them to cool for several minutes. Next, crack the claws and cut the bodies in half lengthwise and remove the stomach sacs. Place the lobster halves in a soup bowl meat side up. Remove the claw meat from the shells and place in the body cavity. Place the lobsters in a warm oven while the sauce is being prepared. Strain the lobster stock and add the heavy cream and return to a simmer. Add the chopped parsley, butter, and pepper and simmer while stirring until the butter has melted and the sauce has thickened. Spoon the sauce over and around the lobster halves. Serve at once.

Shrimp with Lime Butter Sauce

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Note: This item is a nice summertime appetizer or light entrée. Preparation Time: Approx. 2-3 hours to prepare and marinate, with and additional 15 to 20 minutes to grill and serve. Yield: 2 servings.

Ingredients:

1 lbs. peeled and de-veined shrimp.

1/2 cup olive oil.

1 tablespoon lime juice.

fresh ground black pepper.

pinch salt.

pinch dry parsley flakes.

Method Make a marinade by combining first the lime juice, salt, pepper, and parsley flakes. Next whisk in the olive oil and pour the marinade over the shrimp and marinate while refrigerated for 2 hours. Remove the shrimp from the marinade and place on a hot grill. Save the excess marinade for basting the shrimp as it grills. Grill over a low to medium fire basting often to prevent over drying. Grill for about 12 minutes or until the shrimp is firm and to touch and loses its translucency. Serve at once with lemon wedges

The Following Recipes are for 2 servings and all have an Italian background.



Lobster Alfredo 2

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4-6 oz. cooked lobster meat. 2 tsp. chopped garlic

4-6 cups heavy cream.

¼ cup white wine.

¼ cup butter (depending on thickness).

½ cup parmesan cheese.

1 tbs. salt, pepper, garlic pinch, parsley garnish.

Preparation: In a medium sauté pan, add butter and chopped garlic. Simmer. Add white wine, clam juice, and heavy cream and bring to boil. Add spices and cheese. Turn heat to low, stir sauce, and add more cheese to taste. Then add lobster meat. Garnish with parsley.

Lobster Carbonara

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4-6 oz. cooked lobster meat.

¼ cup diced prosciutto ham.

1/8 cup mushrooms.

1/8 cup peas.

2 tsp. chopped garlic.

4-6 cups heavy cream.

½ cup. white wine.

¼ cup clam juice.

¼ cup butter (depending on thickness).

½ cup parmesan cheese.

½ tbs. salt; 1 tbs. pepper & garlic; parsley to garnish.

Preparation: In medium sauté pan, add garlic, butter, pieces prosciutto ham, mushrooms and peas. Simmer. Add white wine, clam juice, heavy cream and spices. Bring to a boil. Add lobster meat and cheese. Turn heat down to low. (Add more cheese to taste.) Parsley to garnish.

Lobster Fra Diavlo

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4-6 oz. cooked lobster meat.

1/8 cup banana hot pepper rings.

¼ cup chopped garlic.

½ cup white wine.

¼ cup clam juice.

½ cup marinara sauce.

Pinch salt, pepper, garlic powder, fresh basil.

Preparation: In a medium sauté pan, add olive oil, garlic, banana pepper rings and simmer. Add white wine, clam juice, marinara sauce, and spices. Bring to a boil. Add lobster meat. Parsley to garnish.

Lobster Gorgonzola

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4-6 oz. cooked lobster meat.

2 tsp. chopped garlic.

½ cup gorgonzola cheese.

1 cup heavy cream.

¼ cup white wine.

1/8 cup clam juice.

¼ cup butter.

Pinch salt, pepper, basil, parsley.

Preparation: In a medium sauté pan put garlic butter, gorgonzola cheese and simmer until cheese starts to melt. Add wine, clam juice, and cream. Reduce sauce to thickness. Add spices. (add more butter for thicker sauce). Garnish with parsley.

Lobster Mozambique (Portuguese)
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4-6 oz. cooked lobster meat.

3 tbs. butter.

2 tsp. chopped garlic.

½ cup white wine.

1/8 cup clam juice.

1/8 cup beer (any type).

1/8 cup diced onion.

2 ½ cups marinara sauce.

4 pkgs. Goya seasoning.

3 tbs. tabasco sauce.

Pinch salt, pepper, parsley.

Preparation: In a medium sauté pan, mix butter, garlic, onion, Goya seasoning, spices, and tabasco sauce. Let simmer. Add wine, clam juice, marinara sauce and beer. Bring to a boil then let simmer for 15 to 20 minutes. Serve.

Lobster Pesto

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4-6 oz. cooked lobster meat.

3 tbs. pesto sauce.

½ tsp. butter.

¼ cup white wine.

1/8 cup clam juice.

2tbs. parmesan cheese.

Pinch salt, pepper, parsley.

Preparation: In a medium sauté pan, add pesto sauce, butter and let simmer. Add wine and clam juice. Bring to a high heat. Simmer. Add spices, lobster meat, and cheese to taste.

Lobster Puthanesca
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2 tbs. chopped garlic.

4-6 oz. cooked lobster meat.

1/8 cup capers.

1/8 cup calamata olives.

1/8 cup anchovy paste or

3 anchovy filets.

1/8 cup white wine.

¼ cup clam juice.

2 ½ cups marinara sauce.

Pinch salt, pepper, garlic powder, basil and parsley.

2 tbs. parmesan cheese.

1/8 cup olive oil.

Preparation: In a medium sauté pan put capers, olives, anchovy paste or filets, olive oil, garlic and let simmer. Then add wine, clam juice, spices and marinara sauce. Bring to a boil. Add lobster meat and cheese.

Lobster Tail Quesadilla

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4-6 oz. chopped lobster meat (cooked).

¼ cup diced red, green, yellow orange peppers.

¼ cup diced red onion .

2 flour or corn tortilla shells – 8-12 inches.

¼ cup Monterey jack and hot pepper jack cheese.

Pinch salt, pepper, Cajun spice, curry spice, and basil.

2 tsp. Tabasco sauce.

Preparation: Brown tortilla shells. On top of one, place lobster meat, peppers onion and cheese. In a small mixing bowl, add spices and Tabasco sauce. Mix with spoon, pour over 2nd tortilla shell. Combine two together. Bake at 350 degrees in oven for 3 to 6 minutes. Cut in 4; serve.

Lobster Ravioli ala Vodka

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2-4 (2oz) lobster tails.

5-8 lobster ravioli.

2 tsp. chopped garlic.

3 tsp. butter.

¼ cup clam juice.

1 shot vodka.

1 ½ cups marinara sauce.

¼ cup heavy cream.

¼ cup parmesan cheese.

Pinch salt, pepper, basil, parsley.

Preparation: In medium sauté pan, add butter, garlic, spices and lobster tail. Let simmer. Add shot vodka, clam juice, marinara and heavy cream to color (the more cream you add, the lighter the sauce gets). Bring to a boil; add cheese to taste. Pour over lobster ravioli.

Lobster Saute’ - Scampi

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4-6 oz. cooked lobster meat.

½ cup butter.

2 tbs. chopped garlic.

½ cup white wine.

¼ cup clam juice.

Pinch salt, pepper, garlic powder, and parsley.

Preparation: In a medium sauté pan add butter & garlic and let it simmer until garlic is golden brown. Add white wine, clam juice, and spices and bring to a boil. Add lobster meat and simmer until sauce is to your thickness; add more butter to thicken sauce. Garnish with parsley.

Lobster Sherry

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4-6 oz. cooked lobster meat.

3 artichokes hearts.

3 sundried tomatoes.

2 tsp. chopped garlic.

1/2 cup cream sherry wine.

1/8 cup clam juice.

¼ cup butter.

2 tbs. parmesan cheese.

Pinch salt, pepper, basil.

Preparation: In a medium sauté pan, simmer artichoke hearts, sundried tomatoes, garlic, butter and spices. Add sherry wine, clam juice and bring to a boil. Then add the lobster meat and cheese, let simmer on low heat. Serve.

Shrimp Scampi

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Preparation Time: Approx. 20 minutes Servings: 2 servings Ingredients ---

1 lb peeled and de-veined shrimp.

½ cup butter.

2 tbs. chopped garlic.

½ cup white wine.

2 tsp. fresh lemon juice.

¼ cup white wine.

¼ cup heavy cream.

salt and black pepper to taste.

2 tbs. fresh chopped parsley.

1 lbs. cooked pasta.

Method In a medium sauté pan over a low fire melt the ¼ cup of butter and sauté the garlic and the shrimp until the shrimp are firm to touch and lose their translucent appearance. Add the white wine, the lemon juice, and the chopped parsley and return to a simmer. Add the heavy cream and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge. For a spicier version of this recipe try adding some hot banana pepper rings.