RECIPES

Lobster can be steamed, boiled, baked and even grilled. Lobster should be served with melted butter and lemon on the side. The most important thing to remember is not to overcook your lobsters or they will toughen quickly.

LOBSTER COOKING TIMES
Steam a lobster for 13 minutes, for the first pound. Add 3 minutes for each additional pound thereafter. For example, a 2 pound lobster should steam for 16 minutes and a 1 1/4 pound lobster should steam for 14 minutes.
Boil a lobster for 10 minutes, for the first pound. Add 3 minutes for each additional pound thereafter. For example, a 2 pound lobster should boil for 13 minutes and a 1 1/4 pound lobster should boil for 11 minutes.

STEAMED LOBSTERS
4 live lobsters, 1.5 pound each
2 cups sea water or fresh water with salt added
6 tablespoons butter
2 lemons, sliced

Bring water to rapid boil in large pot, kettle or pan. Add lobsters one at a time, cover and return water to boil. Steam for 15-17 minutes or until lobsters are a bright red and the long antennae can be pulled loose with ease. Remove steamed lobster with tongs and save liquid. Pour remaining liquid into sauce pan, add butter and heat until butter is melted. Serve in bowls with lemon slices on the side.

BOILED LOBSTERS
4 live lobsters, 1.5 pounds each
6 tablespoons butter
2 lemons, sliced

Fill large pot or kettle half way. Add salt. Bring water to rapid boil. Add lobsters one at a time, head first and return water to boil. Boil for 12-14 minutes or until lobsters are a bright red and the long antennae can be pulled loose with ease. Remove boiled lobster with tongs and discard liquid. Allow lobster to drain. Melt butter in sauce pan. Serve drawn in bowls with lemon slices on the side.

BAKED STUFFED LOBSTER
4 live lobsters, 1.5 pounds each
3 cups bread crumbs
6 tablespoons butter
1.5 to 2 pounds fresh sea scallops
4 tablespoons olive oil
1/2 teaspoon ground black pepper
1 teaspoon minced garlic
chopped fresh fennel
tomalley and roe from lobsters
grated cheese

Combine bread crumbs, scallops, olive oil, pepper, fennel and minced garlic. Par boil lobster for six minutes. Hold the lobster down on a cutting board and with a large knife cut an opening in the stomach section from the head to the tail. Split open. Remove intestinal vein and stomach: discard. Remove greenish tomalley and coral roe if there is any and add to stuffing mixture. Fill each lobster's body cavity with stuffing mixture. Place shell side down on broiler pan and place pan in oven on top rack. Preheat oven to 450 degrees. Brush with melted butter. Bake for 12 to 15 minutes. Do not overcook. A few minutes before removing the lobsters, sprinkle with grated cheese and allow to melt.

LOBSTER PIE
2 tablespoons butter Topping:
1/4 cup sherry 1/4 cup cracker meal
1 tablespoon lemon juice 1/4 teaspoon paprika
1 cup lobster meat, cooked 1 tablespoon potato chips, finely crushed
3 tablespoons butter 1 1/2 teaspoons Parmesan cheese
1 tablespoon flour 2 tablespoons melted butter
3/4 cup cream, thin
2 egg yolks

Melt 2 tablespoons butter, add sherry, lemon juice and boil 1 minute. Add lobster and let stand. Melt 3 tablespoons butter; add flour. Stir 1 minute until bubbles. Remove. Slowly stir in cream and wine, drained from lobster. Return to heat until smooth and thick. Remove. Beat egg yolks very well. Stir into yolks 4 tablespoons of sauce, 1 tablespoon at a time. Add to sauce. Mix well. Heat over hot water in top of double boiler. Do not let water boil or sauce may curdle. It takes about 3 minutes. Remove from heat. Add lobster. Turn into a small deep dish pie plate. Sprinkle with topping. Bake slow in 300 degree oven for 10 minutes. Serving Size: 2

LOBSTER BISQUE
2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottle clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 10 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.

Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.

Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups cooking liquid and lobster juices. Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and sitr to heat through. Ladle soup into bowls. Serving Size: 6

SCALLOP CEVICHE
4 fresh limes
1 fresh lemon
1 pound scallops
1/2 medium red bell pepper, finely diced
1 medium red onion, finely diced
1 fresh chile, seeded, minced
1 clove garlic, minced
1/4 cup chopped fresh coriander
2 tablespoons olive oil
salt

Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienned lime zest. Serving Size: 8

MUSSELS WITH TOMATOES AND WHITE WINE
1/4 cup olive oil
1 tablespoon garlic, minced
2 pounds mussels
6 canned plum tomatoes, chopped
1/2 cup dry white wine
1/4 teaspoon red chili flakes
salt
3 tablespoons chopped fresh basil

Heat oil in large saucepan over medium-high heat. Add garlic and saute over low heat until golden, about 2 minutes. Add mussels, tomatoes, wine, chili flakes, and pinch of salt. Cover and cook mussels, shaking pan occasionally, over medium-high heat for 6 to 8 minutes or until they open. Divide contents of pan among 4 large bowls and sprinkle with basil. Serving Size: 4

STEAMER CLAMS
Place the clams in a large pot or kettle, cover with water and bring the water to a rapid boil, stirring occasionally. Reduce heat and boil until the clamshells open. Remove clams and drain, saving a small amount of broth. Discard any clams that are not open. Serve steamers in a bucket or large bowl with cups of drawn butter and broth on the side. Simply pull the clam out of the shell with your fingers, dip in both broth and then the butter. Discard the neck.