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Lobster Fra Diavolo Ingredients to Serve 4: 1 1b linguini 4 Maine lobster tails, split 8 u-15 tiger shrimp 1/2 cup white wine 2 tbsp. shallots, finely chopped 8 large tomatoes, chopped or diced 2 tbsp. garlic cloves, slivered 1 tsp. oregano 3 tsp. basil, chopped 1 tbsp. red pepper, crushed 1/2 cup clam juice salt and pepper to taste dash parsley, chopped Procedure: Place the olive oil in a large sautÃƒÂ© pan. When the oil is hot, add lobster tails and shrimp. SautÃƒÂ© until golden brown. Add shallots, garlic and tomatoes. Once you blend all the ingredients, add white wine and clam juice to stop the cooking process. Season the sauce with oregano, fresh basil, crushed red pepper, and parsley. Reduce heat and cover. Cook the pasta separately al dente. After the pasta is cooked, lay a bed of pasta on each plate and top with the lobster and shrimp sauce.
	Sweet Lobster Copyright 2000 Heather Grove (You can feel free to use this recipe. If you give it to others it must have the copyright notice with it. You may not make money off of it in any way - no putting it in your cookbook, no selling it electronically, etc Ingredients: lobsters (up to four) 4 tablespoons unsalted butter almost 1 1/2 cup white grape juice (or apple juice) 1 tablespoon white wine vinegar, cider vinegar, or tarragon vinegar 1/2 tablespoon to 1 tablespoon vanilla extract, depending on how much you like vanilla and how much you have around the house salt and pepper to taste Steam the lobsters. (We had two lobsters, almost 1.5 pounds each, and we steamed them in a 12-qt pot for 25 minutes. 4 lobsters of similar size usually takes us about 45 minutes.) While the lobsters are steaming, start the sauce. Take a measuring cup, pour in the vanilla extract, and fill with grape juice until it measures 1 1/2 cup. Add that and the vinegar to a small, heavy saucepan and bring to a boil over medium-high heat. Boil the mixture (stirring occasionally) until it is a medium brown and slightly thickened, and reduced to maybe 1/2 cup. You're caramelizing the sauce slightly, which will make it sweeter. While it boils, cut the rest of the butter into small pieces. Turn the heat down very low. Add the butter pieces two at a time and whisk them into the sauce (whisk constantly). Do not add more until each set of pieces is completely melted in. If the sauce separates, don't panic. It won't actually affect the taste; it'll just look a little odd. Add salt and pepper to taste. Be gentle with the salt; a little goes a long way in this case. Serve the sauce in small individual bowls or ramekins with the lobster. A few recommendations when serving the lobster: Break off the tails before serving them; it allows you to dump out excess water, which keeps the serving plate from getting flooded. Instead of serving with the traditional lobster-eating implements, try using the following for each person: a blunt chopstick, sharp cooking shears, and possibly a sharp chopstick as well. The shears make short work of the shell (especially if they're Cutco shears), and the chopsticks may be used to push and pull lobster meat out of the shell without shredding it. It may seem odd, serving a sweet sauce with lobster, but we find it brings out a marvelous savory character in the meat. Note: This recipe has been altered from its original form. We started playing with reducing the amount of butter in it, since we've been trying to eat healthier. We found that by reducing the butter by half and increasing the amount of juice (more than doubling it), the sauce takes on a more intense flavor, and has less tendency to separate. In other words, it's better all the way around.
Jaspers Baked Stuffed Maine Lobster 1 live lobster, about 1 to 11/2 pounds 3 ounces (about 1/2 cup) Ritz cracker crumbs 1 tablespoon Parmesan cheese, grated 1/2 stick butter, melted 1 ounce scallops 2 ounces shrimp 3 ounces haddock Recipe is for stuffing one lobster. Multiply ingredient amounts by number of lobsters. Preheat oven to 450F. Split live lobsters with a sharp, pointed knife from head to tail. Open flat and remove intestinal vein, stomach, and tomalley. If desired, save tomalley to add to stuffing. Crack claws, remove meat, and cut into pieces. Moisten crumbs with butter and egg. Then add Parmesan cheese, tomalley and fresh raw seafood. Spread stuffing mixture generously in cavity, and split tail. Place on cookie sheet and bake for 20 minutes.
	Lobster In Sauce Yield: 6 Servings 3 tb Flour 3 tb Butter 3 c Warm milk 1/2 ts Salt 1 c (approximately) cooked lobst 1 c Cracker crumbs (fine) 1 Juice of 1 lemon 1 ts Worchestershire sauce* 1 tb Minced parsley 2 Egg yolks, mixed lightly 2 tb Butter 1/4 c Cream Mix flour, 3 T butter in sautee pan; add milk, stirring, to make white sauce. Add salt, bring to light boil, remove from heat. Mix in lobster (can be fresh or canned). Line baking dish with cracker crumbs (reserve about 1 T), spread 1/2 the lobster mixture on crumbs. To the rest add all other ingredients, mix, and spread in same dish. Bake in oven until warm (about 15 minutes). Serve in casserole dish garnished with asparagus and lemon strips. This mixture can also be served in pastry shells. *"Salsa negra" -
Lobster In Lemon Sauce Yield: 6 Servings 3 Eggs 3 tb Water 3 tb Lemon juice 1/2 c Oil 3 tb Milk 1 ts Sugar 1/2 ts Salt, pepper to taste 1 c Cooked lobster Beat eggs with water and lemon juice in double boiler, stirring constantly until sauce is thick. Remove from fire, slowly add oil, milk, sugar, salt pepper. Lay pieces of lobster on serving plate, cover with this sauce. Serve with little balls of deep-fried potatoes around edges, and lightly fried parsley.
	Lobster Puffs 1/2 lb. Maine Lobster meat, chopped 2 Cups Flour 1/2 tsp. Salt Several dashes of cayenne pepper 3 tsp. Baking Powder 1 Egg, beaten well 1 Cup Milk 2 Cups Peanut oil for frying In a large bowl, sift together flour, salt, cayenne pepper and baking powder. In another bowl, blend together the egg and milk, stir in the lobster meat. Add this to the flour mixture and mix well. Heat the peanut oil in a large skillet until hot, but not smoking, or in an electric fryer at 365 degrees. Drop the lobster mixture by rounded tablespoonfuls into the hot oil, and fry 3 minutes, or until golden. Allow plenty of room in the pan for the puffs to cook. Drain on paper towels and keep warm until all are done. Serve piping hot as an appetizer, or as a first course with tarter sauce.