Lobster Cooking Instructions
The traditional and straightforward way to serve lobster is boiled or steamed and served with melted butter or mayonnaise.

To Boil: Fill a large pot allowing 2.5 quarts of water per lobster. Use seawater or add 2 teaspoons of salt for each quart of water. Put the live lobsters in one at a time head first. Return the water to a boil and then cook using the times given below. When the antennae pull out easily, the lobster is cooked.

To Steam: use only 2-3 inches of water in the pot and increase time approximately 3-5 minutes from the times given below. For new-shells reduce cooking time by about 3 minutes.

Lobster and Tortellini Salad (serves 6-8)
1/2 cup Light olive oil ( or other light oil )
1/3 cup Balsamic vinegar
1/4 cup Fresh lemon juice
1 large clove Crushed garlic
1 lb Cooked cheese tortellini
1 cup Diced, peeled, seeded tomato
1/2 cup Celery, thin sliced
1/4 cup Diced onion
1/2 cup Coarsely chopped curly parsley
1 lb Lobster meat

* To taste Pepper and salt In a small bowl, combine oil, vinegar, lemon juice and garlic. Whisk thoroughly and set aside.

* In a large bowl add tortellini, tomatoes, celery, onions, parsley and dressing. Fold lobster, salt and pepper into salad, being careful not to shred the meat.

* Serve on a bed of green leaf lettuce, garnished with three halved and shingled lemon slices on the side.

* Calories 494, Cholesterol 173 g, Fat 2.4g

Lobster Fra Diavlo (serves 4)
4 Fresh 1-11/2 lb Lobsters
3 oz Olive Oil
1 Tbs Minced Garlic
1/2 tsp Basil
1/2 tsp Oregano
1/4 tsp White Pepper
1/4 tsp Crushed red pepper
3-4 dashes Tabasco sauce
24 oz Marinara sauce
1/2 cup Dry red wine
Pasta for Four

* Boil lobster, cool, pick all lobster meat out of body and claws. Set aside.

* In a sauce pan heat oil and garlic over medium heat. Cook just enough to heat garlic slightly ( about 30 seconds).

* Add lobster, and all of the spices. Cook over medium heat for 1-2 minutes.

* Add Marinara sauce and red wine. Bring to a boil, then let simmer 3-4 minutes.

* Taste, adjust seasonings if necessary. Serve over pasta.

* Calories 422 Cholesterol 82 mg Fat 27.7 g

* Place water and chicken in a 6-quart soup pot.

* Cover and simmer over low heat for at least one hour.

* Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done.

* Add crabmeat, cover and simmer for 15 more minutes, or until hot.
(If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.)

Yield: 8 servings. Calories: 153 per serving.