Maine Lobster Roll

1. Blend lobster meat with mayonnaise and add celery. Keep in refrigerator until ready to serve.

2. Toast or grill the hot dog rolls or hamburg buns.

2. Fill rolls with lobster mixture and serve.

Lobster Stew

1. Boil lobsters for 12 minutes in 1 quart of salted water with bay leaf added. Save broth & strain. Pick out lobster meat and cut into 1 inch pieces.

2. Saute scallions in butter until tender. Make a roux by adding the flour to the scallion mix. Cook over low heat for 2-3 minutes. Add 1 cup broth, stirring constantly. Cook 2-3 minutes more.

2. Add lobster meat & chopped parsley. Season with salt & pepper to taste.

2. Preheat mixture of half and half and whole milk in large saucepan. Add lobster mixture & stir until blended. Simmer over low heat for 30 minutes, but do not allow it to boil. Cool & refrigerate. Taste improves if the stew is allowed to set for a few hours or overnight.

Broiled Lobster

Ingredients: live lobster butter or margarine, melted lemon wedges, for garnish parsley sprigs, for garnish

1. Place the lobster on its back. Holding the head, insert the point of a sharp knife just under the mouth & quickly bring the knife down the body.

2. With both hands, crack the body of the lobster open, splitting it in half.

2. Remove the dark vein from the tail. Leave the light green tomalley, and the dark roe.

2. With a hammer or lobster cracker, crack the large part of each large claw.

2. Place the lobster, cut side up, on a rack in a broiling pan. Brush meat with melted buffer. Broil 7 to 9 inches from the heat source. Do not turn it over.

2. Brush occasionally with melted butter during cooking. Lobster is cooked when the shell is red, about 8 to 15 minutes. Place on a plate and garnish with lemon wedges and parsley. Serve with melted butter.

Baked Stuffed Lobster Tails

Sauce:

1. Melt 2 Tbs. of butter over low heat and make a roux by adding the flour. Stir until blended.

2. Add paprika, milk & 1/4 cup of wine or sherry. Cook until sauce thickens, stirring constantly. If too thick, add a little more wine and milk. It should be the consistency of a medium white sauce.

2. Leaving the lobster tails intact, remove and cut up lobster meat from claws, joints & body and add to the sauce. Salt to taste & set aside.

Stuffed Tails:

1. Preheat oven to 350 degrees.

2. Break tails from cooked lobster. To remove the vein cut down the center of inside of tail through to back shell, being careful not to cut back shell. Spread tail cavity apart and fill with sauce.

2. Top with a mixture of Ritz and Saltine cracker crumbs, 2 Tbs. of melted butter, Worcestershire sauce & 1 Tbs. of white wine.

2. Bake tails in a baking pan until lightly browned and heated through.

Sautéed Lobster with Garlic

1. Cream butter and add parsley, onion, garlic, paprika & lemon juice.

2. Heat olive oil in a large skillet. Add lobster, sherry & creamed mixture.

2. Serve over linguine.

Steamed Clams

Ingredients: Raw Maine clams Liquid (water, beer, white wine or a mixture)

1. Carefully rinse clams in cold water

2. In a pot large enough to hold the clams, add enough liquid to steam clams in and bring liquid to boil.

2. Add clams, cover and steam for 8-10 minutes.

2. When the clams open up, they are done . Discard any clams that did not open.

2. Serve with melted butter for dipping.