Extreme Cuisine

2 1/2 C Dried bread crumbs, ground

3 Tsp Worcestershire sauce

1 pinch salt -Tomalley and Coral

Split a live lobster: Spread flat.
Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve. Remove stomach (under the head) and devein.
Remove tail meat and chop coarsely.
Reserve.
Leave claws intact.
Prepare all lobsters as above.
Mix bread crumbs, butter, salt, and Worcestershire sauce together.
Add the tail meat, crab, tomalley, and coral, and toss to mix well.
Fill the cavity of each lobster with the stuffing.
Place in a foil lined baking pan, alternating head and tail to fit better.
Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake.Bake at 335F for 45 minutes, more or less depending on size.
Serve straight from the oven.

2 c Shredded sharp Cheddar

-Cheese 1/4 ts Red pepper sauce

1/3 c Dry white wine

5 oz Lobster cut into small

-pieces (you can use canned -but drain well) Serve this hot cheese dip and offer crisp cracker dippers.
Melt butter in pan over low heat.
Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.) Add red pepper sauce; slowly add wine, stirring until mixture is smooth.
Add lobster; stir until heated.
Makes about 1 1/2 cups.

Seeded, & Minced 12 oz Lobster Meat, Freshly Cooked

Torn In 1/2″ Chunks 2 tb Fresh Chives — Snipped

9 lg Eggs, Beaten Until Just

Blended 5 tb Heavy Or Whipping Cream

Salt And Freshly Ground Black Pepper — To Taste

1.
In a small skillet melt 2 Tbs of the butter over

medium heat.
Add the bell pepper and saute 2 mins.
Add the lobster and cook a few mins just until warmed through.
Stir in the chives, cook 30 seconds more, and remove from heat.
2.
In a medium heavy skillet melt 2 Tbs more of the butter over low heat.
Swirl in the eggs and half the cream.
Gently scramble the eggs, stirring with a rubber spatula, until thickened, about 5 mins.
3.
Add the remaining cream and 2 Tbs butter to

the eggs and continue stirring until the mixture is very thick and creamy.
Season with salt and pepper.
Quickly fold in the warmed lobster mixture just until evenly distributed.
Spoon the scrambled eggs onto 4 warmed plates and serve at once with your favorite toast or bagels.
Makes 4 servings.

1 Med.
onion, grated

2 ts Dried mustard

1 Dash Tabasco sauce

1 Juice of 1 lemon

8 Lobster tails OR;

1 lb Lump crabmeat

4 tb Flour, heaping

2 c Milk

2 ts Salt

1/4 c Sherry

2 tb Parmesan cheese

Deviled Rock Lobster or Crab Servings: 6 This recipe is equally good with lump crabmeat, or using the frozen lobster tails whichever is available.
Melt butter, add onion which has been grated along with onion juice.
Cook a few minutes until onion is tender.
Add dried mustard, salt, then flour.
Slowly add milk and make your cream sauce.
Allow your sauce to thicken, stirring constantly, and then add all the other ingredients.
Serve this in flaky pastry shells.
This will serve six.

8 ears corn

8 potatoes — cut in half

24 Top Neck Clams

8 hot dogs

24 jumbo shrimp

1 gallon ocean water

15 pounds fresh seaweed

1 bunch tarragon

1 bunch chervil

butter — melted

Build a fire and cover with sandstone rocks (from the beach), or lava rocks.
Cover with seaweed.
Cover with chicken wire.
Cover with more seaweed.
Cover with lobsters, potatoes and herbs.
Cover with clams, corn and shrimp.
Cover with seaweed.
If seaweed dries out wet it with ocean water.
Serve on a large picnic table covered with news paper.
Have large bowl of melted butter and lemon wedges on the table and a lot of napkins!

-lobster, cooked 1 lb Shrimp

1 Dozen or more small clams

1 qt Mussels

1 One and a half pound chicken

1 ts Oregano

2 Peppercorns

1 Clove garlic, peeled

1 1/2 ts Salt

6 tb Olive oil

1 ts Vinegar

2 oz Ham, cut in thin strips

1 Chorizo (hot Spanish

-sausage), sliced 1 oz Salt pork, finely chopped

1 Onion, peeled and chopped

1 Green pepper, seeded and

-chopped 1/2 ts Ground coriander

1 ts Capers

3 tb Tomato sauce

2 1/4 c Rice, washed and drained

4 c Boiling water

1 ts Saffron

1 cn Peas, drained

1 cn Pimientos

Remove meat from the lobster.
Shell and devein shrimp.
Scrub mussels and clams.
Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture.
Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het.
Add ham, chorizo, salt pork, onion, green pepper, coriander and capers.
Cook ten minutes over low heat.
Add tomato sauce and rice and cook 5 minutes.
Add boiling water, saffron and shrimp.
Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.
With a large spoon, turn rice from top to bottom.
Add lobster meat and peas; cover and cook 5 minutes longer.
Steam mussels and clams in a little water until their shells open.
Heat the pimientos and drain. Us the mussels, clams and pimientos as a garnish.

Prepare the salad: When ready to serve, stack crisped romaine lettuce leaves and slice them into fine shreads.
Place shreads on individual salad plates.
Top with lobster dressing and serve immediately.

Note: You may substitute crabmeat or shrimp for the lobster.

2 c Lobster meat

1 tb Lemon juice

1 ts Dry mustard

1/3 c Butter

1 ts Worcestershire sauce

1/2 ts Salt;pepper to taste

Place all ingredients,except lobster,in top part of double boiler.
Melt over hot water;stir to blend well.Cut lobster in small pieces; add to mixture and cook 6 minutes.Serve on toast with lemon wedges.
Serves 4.

2 1/2 lb Boneless veal stew meat

6 c Low-sodium chicken broth

-OR all or part Water 1 sm Onion; roughly diced

2 Celery stalks; sliced

1 md Carrot; roughly diced

1/2 ts Salt or as desired

1/2 ts Whole white peppercorns

1/4 ts Ground nutmeg

1/2 Lemon

5 tb Unsalted butter

5 tb All-purpose flour

1/2 c Dry sherry

1 c Whipping cream

24 sm Mushroom caps

24 Cooked crayfish tails

- shelled, -=OR=- 12 oz -Cooked lobster meat

COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove.
Cover and bring to a boil.
Remove any scum that comes to the top of the pot, then add the remaining broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender.
Meanwhile, melt the butter in a pot, over low heat, and whisk in the flour.
Cook, stirring, 2 minutes and remove from heat.
Set aside until the meat is cooked.
When the meat is done, remove it from the liquid with a slotted spoon.
Pick off and discard any vegetables that cling to the veal.
Place the butter-flour mixture over medium-low heat on the stove.
Strain the cooking liquid into it, whisking, and add the sherry and cream. Discard vegetables in the strainer.
Cook, stirring, until mixture thickens, about 3 to 5 minutes.
Replace the meat in the pot and add the mushrooms and crayfish.
Pour in the sauce, place the pot, uncovered, over medium heat and cook 10 minutes.
To serve, pour into a serving dish.

2 c Bisquick baking mix

2/3 c Milk

1/2 c Shredded cheddar cheese –

(2 oz.) 1/4 c Margarine or butter –

Melted 1/4 ts Garlic powder

Mix Bisquick thru cheese until soft dough forms; beat vigorously for 30 seconds.
Drop dough by spoonful into ungreased cookie sheet. Bake 8-10 minutes or until golden.
Mix melted butter or margarine and garlic powder; brush over warm biscuits before removing from cookie sheet.
Serve warm.
Makes 10-12 biscuits.Preheat oven to 450. Posted in KitMail by Donna J Hamilton &ltDonna.Hamilton@asu.edu. Recipe By : From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

1 pound spaghetti

1 tablespoon extra virgin olive oil

8 anchovy filets; oiled packed — oil reserved

drain and chop filets 2 garlic cloves — minced

29 ounces canned crushed tomatoes in puree

1/2 cup mediterranean black olives — pit and chop

then measure 2 tablespoons bottled capers — rinsed

and coarsely chopped if large 1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1 pound medium shrimp — peeled and deveined

1.
Bring a large pot of slightly salted water to a boil over high heat.
Add the spaghetti and cook, stirring occasionally, until barely tender.

2.
While the pasta is cooking, heat the olive oil and oil from the anchovy can in a large (12-inch) skillet over medium heat.
Add the garlic and cook, stirring often, until golden, about 1 minute. Add the anchovy filets and stir until they dissolve into paste, about 1 minute.

3.
Into the skillet, stir in the tomatoes, olives, capers, oregano and red pepper, and bring to a simmer.
Reduce heat to low and simmer for 5 minutes.
Add the shrimp and cook, stirring occasionally, until the shrimp turn pink and firm, about 3 minutes.

4.
Drain the pasta and return to the pot.
Add the shrimp sauce and mix well.
Transfer to a warmed, large serving bowl.
Serve immediately.

*Recipe from Simply Shrimp: 101 Recipes for Everybody’s Favorite Seafood by Rick Rogers, photographs by Jennifer Levy (Chronicle Books) reviewed by http://www.suntimes.com/output/cookbook/shrimp.html

Notes: This dish is a hearty meal in itself.
The puttanesca and fra diavolo in the sauce produce a memorable accompaniment to shrimp as well as mussels, clams or even canned or frozen lobster meat.

8/30/98 kitpath@earthlink.net

4 Frozen rock lobster tails,

-weighing abt 8 ounces ea 3 c — Water

1 tb Chicken seasoned stock base

1 tb Onion flakes

6 Coriander seeds

1 Bay leaf

1 tb Vegetable flakes

3 Peppercorns

5 tb Butter

5 tb Flour

1 t Bon Appetit seasoning

1 t Salt

3 c Milk

1 c Cream, light

Bring enough water to a boil to cover lobster tails; add 1 tsp salt to each 1 quart of water.
Drop frozen lobster tails into water and boil 11 minutes (or 3 minutes plus the weight of the largest lobster tail) Remove meat from lobster shells and dice.
Set aside. Crush shells and put in saucepan.
Add the 3 cups water, seasoned stock base, onion flakes, coriander seed, bay leaf, vegetable flakes and peppercorns.
Simmer 30 minutes; strain.
Melt butter; stir in flour, bon appetit and salt.
Cook until bubbly.
Remove from heat and add milk.
Simmer over low heat, stirring constantly, until thickened.
Stir in lobster stock, lobster meat and cream.
Do not allow it to boil.
Serve piping hot.
Source: Spices of the World Cookbook by McCormick Shared by: Sharon Stevens Fidonet HOME_COOKING echo

2 Chicken lobsters,boiled

1/2 c Milk

1/2 ts Dry mustard

2 tb Butter

2 tb All purpose flour

5 sl Bread

1 c Milk or cream

Salt and paprika to taste Bread crumbs or crushed cereal flakes for topping Melt butter in top of double boiler.
Add flour, mustard, salt and paprika.
After making a paste of these, slowly, add cream or milk.
Stir constantly to make smooth and continue to stir and cook until thickened.
Add the lobster meat which has been cut into serving pieces.
To the creamed lobster, add the bread, crusts removed, which has been broken into pieces,not too small. Mix well and pour into casserole dish.
Top mixture with buttered coarse bread crumbs or crushed cereal flakes.
Bake in a 350 degree oven only long enough to reheat mixture and lightly toast topping. Makes 4 generous servings.

1 ts Olive oil

1 lb Carrots, peeled and coarsley

-chopped 3 c Coarsely chopped onion

3 c Coarsely chopped green

-bell pepper 3 tb Finely chopped garlic

1 1/2 lb Mushrooms, sliced

8 c Peeled and coarsely chopped

****OR**** (see next line) 2 ea 28 oz cans plum tomatoes

-with basil, chopped 1 ea 6-oz can tomato paste

2 c Dry red wine **OR** 1 c each

-dry red and marsala 3 c Beef broth

1 Lemon, thinly sliced

1 1/2 c Finely chopped fresh

-italian parsley 1/4 c Shredded fresh basil

1 tb Dried oregano

Salt and pepper 1 lb Swordfish, cut in 2″ pieces

3 ea Lobsters, about 1 1/2 lb.

-each, cut into pieces 24 Hard-shell clams, scrubbed

1 lb Mussels, scrubbed and

-debearded 1 1/2 lb Cod, cut in 2″ pieces

1 lb Large shrimp, shelled

-and deveined In a very large kettle, heat the oil over medium heat.
Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes.
Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste.
Bring to a boil, reduce heat and simmer for 20-25 minutes.
Add the swordfish and lobster and simmer, covered, for 15 minutes.
Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls, sprinkle with the remaining parsley.

1 c Chicken broth

1/4 ts Garlic powder

1/4 ts Dried basil

1/4 ts Thyme

1/4 ts Oregano leaves

1 tb Cornstarch

1 c Quartered fresh mushrooms

1 pk Louis Kemp Lobster Delights

-chunks (8 oz) 3 c Fresh vegetables (broccoli

-flowerets, carrot and -zucchini slices) -OR 1 pk Frozen mixed vegetables,

-thawed (16 oz) 1 tb Lime juice

1 ts Margarine

Combine first six ingredients in saucepan.
Cook and stir on medium heat until mixture thickens and boils.
Add mushrooms, Lobster Delights and vegetables.
Cover; reduce heat.
Simmer about 10 minutes or until tender-crisp, stirring once.
Stir in lime juice and margarine.
111 calories per serving.

4 Medium ears corn

2 Large garlic cloves, smashed

1/8 ts Cayenne pepper

1 Large live lobster halved

Lemon wedges 1 Stick butter (4 oz.)

2 ts Minced fresh oregano

1/2 ts Salt

1 tb Olive oil

12 Littleneck clams, scrubbed

Light grill.
Fill large bowl halfway with cool water.
Add ears of corn with husks intact, let soak for 20 minutes.
In small saucepan, combine butter and garlic and melt over low heat.
Stir in oregano, cayenne, and 1/2 teaspoon salt.
Cover and set aside.
Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat.
Brush shell of lobster body and uncracked side of claws and knuckles with olive oil.
Place lobster pieces cracked side up on platter, brush with some reserved herb butter.
Drain ears of corn and place on center of grill.
Cover and grill for 5 minutes.
Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes. Brush ears of corn thouroughly with fresh water and rotate slightly to blacken evenl.
Add the clams to the hotest spot on the grill. Cover and grill about 5 minutes, until clams open.
Leave unopened clams on grill while

transferring opened clams, corn and lobster to a large platter. Using tongs, check lobster for doneness by pulling up the tail meat and ckecking underside; it should be firm and dark orange; return to grill if required (DO NOT OVERCOOK!).
Remove remaining clams from grill, discard any unopened.
Brush the clams and lobster tails with more herb butter.
Peel and discard husks and silks from corn; brush with herb butter.
Garnish with lemon wedges and serve; pass remaining butter for dipping.

3 c Oyster crackers

2 Envelopes lobster bisque

Dry soup mix 3/4 c Chopped green onions with

Tops 3 tb Lemon juice

1 c Sliced, drained water

Chestnuts 1/2 ts Lemon pepper seasoning

1 c Frozen peas

8 oz Frozen crabmeat, thawed

Cherry tomatoes, optional Green onion tops, optional 8 Eggs

2 c Milk

Sprinkle 2 1/2 cups of the oyster crackers over the bottom of greased 13 x 9 x 2″ baking dish.Layer onions,water chestnuts,peas and crabmeat crackers.Top with remaining crackers.Blend together remaining ingredients and pour over layers.Cover and refrigerate several hours or overnight.
Bake in preheated 350 degree oven until golden brown,30 to 35 minutes.
Cut into squares to serve.Garnish with tomatoes and green onions,if desired.Makes 8 servings.
* Please Note: To keep down cost,use 1/2″ slices of new imitation crabmeat sticks,termed “Surimi″ in place of crabmeat.
—–

1/2 lb Finely chopped cooked

-lobster meat 1/2 c Mayonnaise

chopped green onion freshly ground pepper Combine all ingredients.
Pack into decorative bowl.
Cover and chill 2 hours. Serve with crackers.

2 x Fresh Boiled lobsters

1/3 c Melted Butter or Margarine

1 tb Dry white wine

Chopped parsley 1 c Finely Crushed Ritz Crackers

1 1/2 tb Worcestershire sauce

1/2 ts Paprika

*** 1 1/4 to 1 1/2 lb.
Lobsters (split and claws cracked) Heat oven to 375F.
Remove any tomalley (green liver) from lobsters; mash it and

reserve.
Place lobsters, split side up, in large, flat baking pan.
In bowl, combine crumbs, 1/4 cup of the melted butter, Worcestershire, an d wine.
Add tomalley.
Lightly spoon mixture into lobster cavities.
Sprinkl e exposed meat of lobster with melted butter.
Bake uncovered, 35 to 40 minutes.
Sprinkle with paprika and parsley.
Serve with additional melted butter.

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein

170
711
0.1 g
18.3 g
0.2 g

Fiber
Sugars
Cholesterol
Sodium
Alcohol

0.1 g
18.1 g
0 mg
1 mg
16 g