Crafty, I am so glad! It was a new recipe so I was worried! DH loved it - I decided I prefer it plain - LOL. I was thinking the same as you - using the recipe for other seafood. I used 8 ounce tails and it was very filling - we had also made shell steaks. We ended up splitting a steak. Talk about cholesterol! I liked the method of boiling from frozen - I have turned them to rubber before and it is an expensive mistake! Jankey here is the recipe - it is from Pillsbury Family Christmas cookbook I had checked out of the library. Deviled Lobster Tails 2 teaspoons Salt 4 (about 10 oz each) frozen Lobster Tails 4 tablespoons Butter 4 Green Onions, sliced 2 tablespoons Flour 1 1/2 cups Half and Half 1/4 cup Cocktail Sauce 2 teaspoons Worcestershire Sauce 1 teaspoon Dry Mustard 1/2 teaspoon Salt 1/2 teaspoon Hot Pepper Sauce 1/3 cup unseasoned Dry Bread Crumbs Bring water to boil with 2 teaspoons of salt. Add lobster tails; return to boil. Cook 8 to 10 minutes or until lobster shells turn red and meat is opaque. Immediately plunge lobster tails into cold water to stop cooking. Lobster will not be thoroughly cooked, but will continue to cook during baking step. Heat oven to 450 degrees. Melt butter in medium saucepan; add onions and cook about 2 minutes. Add flour; cook and stir until mixture is smooth and bubbly. Gradually add half and half, stirring constantly. Bring to boil. Cook 1 minute, stirring constantly. Add cocktail sauce, Worcestershire sauce, dry mustard, 1/2 teaspoon salt and the hot pepper sauce; mix well. Remove from heat. With kitchen scissors, cut and remove membrane from under side of each lobster tail - discard. Remove lobster meat; cut into chunks (reserve shell). Add meat to sauce and mix well. Return mixture to shells. Place on ungreased baking sheet - place small crumbled pieces of foil between tails if they look like they will tip over. Melt remaining 2 tablespoons butter and add the bread crumbs; mix well. Sprinkle over lobster mixture. Bake at 450 for 10 minutes or until thoroughly heated and bread crumbs are brown.

Well. I just tried the vinegar tip, the one about cracking the egg into vinegar. Lo and behold, probably the neatest free-form poached egg I've ever made! Barely any white feathering off the egg at all. So I repeated the experiment, replicating as closely as possible, without the vinegar. An even more beautiful egg! (The one on top, in the picture.) This one feathered a bit more, but not even close to unacceptable. The only sense that I can make of this is that since I knew I was doing these one at a time I used a smaller pot than normal. I did stir, so the smaller pot may have helped the effectiveness of the vortex. Oh and by the way, the age of these eggs? They have a pack date of 187 (July 5) and a sell-by date of Aug 18, so they're anything but fresh. I'd have to experiment more to come to a conclusion about the vinegar, but I can't help but question the age thing.

Alexa, The potatoes turned out great in the new steamer and my son is getting it ready for the lobster. No fresh corn but I had several pouches of corn in butter sauce in the freezer and I'll toss them in the miceorwave now. I also pulled out a small loaf of french bread so I'm all set to go. thanks for the help.

Good grief, everything sounds incredible! Robert wants the whole lobster 'experience ', so there are two live lobsters in the fridge as we speak! I am going to do the twice baked potatoes (sour cream, butter, chives, bacon crumbles, cheese), angel biscuits with lemon butter, roasted brussels sprouts (yes to olive oil and balsamic). I'll make a couple sushi rolls for appetizers, the rice is cooling now. Then, I'll bake the potatoes for the first time, then fix them up for the second baking....maybe with the yeasty biscuits. Then the lobsters, and lastly, the sprouts. Sound like a plan? I bought him a pretty cupcake to top it off. :-) I really appreciate all of the ideas. I'd fix some of those creamy dishes in a heartbeat if it were for me! Luckily, I have the appropriate utensils for cracking and opening.