Prepare lobster for broiling. Dot meat with butter; sprinkle with salt, pepper and 1/4 cup buttered bread crumbs.
Place in baking dish. Cover and bake at 450° oven for 35 minutes, basting once with melted butter. Directions for one lobster.
Something else to do with lobster...
LOBSTER SHRIMP PESTO
1 pound lobster meat, cooked
1 pound shrimp
4 cups mushrooms, sliced
2 cups artichoke hearts, quartered
2 pounds capellini pasta
1 cup parmesan cheese, grated
1/2 cup fresh basil pesto sauce
(Knor® makes a dry pesto sauce, try it!)
4 ounces olive oil
4 tablespoons parsley, chopped
Place 2 quarts of water in a large pot over high heat. While waiting for the water to boil, begin preparation of the pesto. Place the olive oil in a 12- inch thick sauté pan over medium heat, then add the shrimp and mushrooms and cook until the shrimp are pink.
Add the pasta to the boiling water and cook for about 2 and 1/2 minutes. While the pasta is cooking, return to the sauté pan and add the lobster meat and artichoke hearts. Cook for 2 minutes.
Place pasta in a colander and drain thoroughly. To the mixture in the sauté pan, add the pesto sauce and combine well. Continue cooking until the cheese in the pesto sauce is completely melted.
Serve up the pasta onto four plates and then top with the pesto mixture. Garnish with Parmesan cheese and parsley.
JEAN LAFITTE SHRIMP AND VEGETABLES
1/2 cup frozen green beans
3/4 cup frozen cut corn
1/4 cup lb large raw shrimp (peeled)
3/4 cup fresh snow peas
1 tbsp. margarine
1 tsp. lemon juice
1 tbsp. water
Dash parsley flakes, salt & pepper
Preheat oven to 450°.
Place green beans, corn, and shrimp in a single layer on 12X 18-inch sheet of aluminum foil. Top with snow peas, margarine, water, and lemon juice. Sprinkle on parsley, salt and pepper. Fold aluminum foil over and seal edges. Place foil packet on cookie sheet. Bake 16 minutes. Makes one serving.
CHESAPEAKE CRAB
4 cans (about 8-ounces each) crabmeat
1 egg
2/3 cup green pepper, finely diced
1/4 cup pimento, finely diced
2 tsp. dry mustard
1/4 tsp. white pepper
3/4 cup salad dressing (mayonnaise style)
Paprika
Drain crab meat; remove bony tissue, if any. Cut meat into chunks. Beat egg in a medium-sized bowl; stir in green, pimento, mustard, salt, pepper and all but 2 tbsp. of the or salad dressing until well blended.
Fold in crabmeat. Spoon into 6 ten-ounce custard cups or individual baking dishes. Spread top of each with 1 tsp. of the remaining salad dressing; sprinkle with paprika. Bake in 350°oven for 15 minutes or just until hot.
CAPE COD CLAM CHOWDER
1 large onion
1 large potato
1 can minced clams
1 quart milk
1/2 pint cream
1 tsp. butter or margine
Boil onion and potato in 1 cup salted water. Add clams; cook together for 5 minutes over low heat.
Add meat and cream. Simmer over low heat. Add butter. Season to taste. Serves: 6
EL CAPITAN CIOPPIANO
1 green pepper, chopped
2 onions, chopped
1 clove garlic, minced
2 tbsp. oil
1 28oz. can tomatoes,
undrained
1 16oz. can tomatoes, undrained
2 15oz. can tomato sauce
1/2 cup dry red wine
3 tbsp. snipped parsley
1 tsp. salt
Dash pepper
1 tsp. dried oregano
1/2 tsp. dried basil
1 lb. fish fillets, thawed,and
skinned
2 1/2 lbs. shrimp,cooked and de-veined
6 1/2 oz. cans minced clams
Brown green peppers, onions, and garlic in oil until tender. Add tomatoes, tomato sauce, wine, parsley, salt, oregano, basil, and pepper. Bring to a boil. Reduce heat. Cover and simmer 2 hours. Add fish fillets and simmer 10 minutes. Add shrimp that has been cut in large pieces. Simmer 10 minutes. Add clams, simmer 3 to 4 minutes.
These recipes came from "The National Park Cookbook, 1995 ed"
If you have any comments pleease send me an email!! I'll tell you where you can order one of the cookbooks!
