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.

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

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

5. 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.

6. 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.

Maine Lobster Roll

Ingredients:
2 cups cooked lobster meat, cut up and chilled
2 Tbs mayonnaise
1/4 cup celery, finely diced

1. Blend lobster meat with mayonnaise and add celery.

2. Mix well and let stand in refrigerator until ready to serve. Split and toast 4 hamburg or hot dog rolls & spread with melted butter. Rolls may also be buttered on the outside and grilled in frying pan. Fill rolls with lobster mixture and serve.

Lobster Stew

Ingredients:
2 two pound lobsters or 4 one pound lobsters
2/3 cup butter
2 Tbs. fresh parsley, chopped
2 cups half and half
1 cup whole milk
bay leaf
3 or 4 scallions with tops, finely chopped
3 Tbs flour
salt & pepper

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.

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

4. 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.

Sautéed Lobster with Garlic

Ingredients:
2 cups lobster meat
1 stick butter
1/2 small onion
3/4 cup sherry
1/4 tsp paprika
2 Tbs parsley
1/8 tsp garlic salt
4 cloves garlic (minced)
1/3 cup olive oil
juice of 1/2 lemon

Cream butter and add parsley, onion, garlic, paprika & 1/2 tsp of lemon juice. Heat olive oil in a large skillet, add lobster, sherry & creamed mixture. Serve over linguine.

Baked Stuffed Lobster Tails with Newburg Sauce

Ingredients:
4 lobsters, boiled and cooled
4 Tbs. butter
2 heaping Tbs. flour
1 1/4 cups milk
1/4 cup plus 1 Tbs. dry white wine or sherry
1/2 tsp. paprika
salt to taste
8 Ritz crackers
8 saltine crackers
1 tsp. Worcestershire sauce

Newburg 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 thick, stirring constantly. If too thick, add a little more wine and milk. It should be the consistency of a medium white sauce.

3. 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 Newburg sauce.

3. Top with a mixture of Ritz and Saltine cracker crumbs, 2 Tbs. of melted butter, Worcestershire sauce & 1 tbs. of white wine. 4. Bake tails in a baking pan until lightly browned and heated through.