There is no such thing as too much lobster. We have lobster earlier this week. I just made a cold plate with some prawns and avocado and serve it with a seafood/roumalade sauce. You could also cut the lobsters in half and brush with lemon or garlic butter and reheat on the grill. Save some to make Alexa's lobsters triangles. These are wonderful and freeze beautifully. Home Cookin Chapter: Recipes From Thibeault's Table ===================================== Posted by caliloo (My Page) on Mon, Dec 19, 05 at 16:04 Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped ¼ cup white wine or vodka 1 ½ tbsp all purpose flour ¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over. I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers. Home Cookin Chapter: Recipes From Thibeault's Table ============== Combination plate of Cold Shrimps, Crab meat, or crab claws, or lobster, slices of avocado. Drizzle with Homemade Seafood Sauce. Shellfish sauce - Remoulade sauce ================================= Source: My Own 1 cup Homemade Mayo, or 1 cup Hellmans mayo 1/4 cup Chile Sauce 1 garlic Clove minced 1 tablespoon horseradish 1 tablespoon dijon mustard (Coarse) splash of Worchestershire sauce 2 tablespoons HP Sauce (or A 1 Sauce) fresh squeezed lemon juice fresh dill salt and pepper . Mix all of the ingredients together. Taste and adjust to suit personal taste. If you like Horseradish, add more, or more mustard.

I've received the reply from the authority on the subject (at least as far as I'm concerned), and here is her reply: Lobster and Mayo is the thing. I do think that people around here have progressed into better eating and do add celery etc. I wouldn't want the onion in there though. Christ Church used to have a luncheon when they had their fairs and the women who mixed the lobster used just Lobster and Mayo BUT she also used an undisclosed amount of french dressing to the mayo and they were just delicious. There you have it, straight from the keyboard of a dyed-in-the-wool Yankee cook of the State o' Maine variety. She doesn't do foo-foo cooking, but everything she makes is very tasty, so I for one will take her word on this. I put celery, onions, relish etc in my tuna salad of course, but I think all that stuff is to disguise the tinny taste of canned tuna. Lobster tastes so good on it's own, I think I'd probably choose not to dress it up too much either. Of course, no lobster in my house makes it past the drawn butter into the fridge to be used as a lobster roll in any case.

Lobster fondue in a bread bowl. Then call and I'll be right over. Red Lobster - Lobster Fondue Servings: 4-6 * 16 ounces Velveeta cheese * 1/2 cup milk * 1/2 teaspoon cayenne pepper * 1/2 teaspoon paprika * 1/4 lb broil lobster tails or 1/4 lb broiled crawfish tail meat * 1/2 cup chopped sweet red pepper * 2 tablespoons fresh parsley, chopped * 1 loaf round sourdough French bread Directions: Prep Time: 10 mins Total Time: 25 mins 1 Take the cap off the bread and hollow it out being careful to do it in chunks you can serve with the fondue. 2 Spray the inside of the bowl and extra pieces of bread with light olive oil and broil till golden. 3 Combine all other ingredients except red pepper and parsley in a sauce pan (if you are subbing with crab don't add here or it will lose it's lumps). 4 Heat on medium low till cheese is melted. 5 Stir in pepper (and crab if using). 6 Pour as much as will fit into bread bowl. 7 Garnish with parsley and serve hot with fondue forks. 8 You will need a bread knife to cut the bread bowl up into chunks toward the end.

This always works for a celebration dinner. ROASTED SURF 'N' TURF 2 lobster tails 1/2 tsp. salt 1/2 tsp. seafood seasoning 1 (3 lb.) whole beef tenderloin 1 Tbs. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/4 cup finely chopped shallots 1/4 cup finely chopped green onions (scallions) 1 clove garlic, finely minced 1/2 lb. Mushrooms, thinly sliced 1/2 cup butter 1/2 cup dry white wine 1 tsp. Worcestershire sauce (optional) or 1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional) Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside. Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcher's twine. Set aside. Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside. Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesn't go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare). While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin. Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated.