Baked Stuffed Lobster Tails
Serves 4

4 1.5 lb Fresh Eddy Lobsters (see order page)
6 tbs Unsalted Butter, softened
1/3 cup Fresh Tarragon Leaves, loosely packed
1 tbs Fresh Lemon Juice
2/3 cup Bread Crumbs
1 large Shallot, minced
3 tbs Pine Nuts, toasted
3 qts Water
3 tbs Salt
1 Onion, cut into eighths
1 Bay Leaf
2 large Potatoes, halved, crosswise
Salt and Pepper to taste

Blend together the butter, tarragon, lemon juice, bread crumbs, shallots and pine nuts in a food processor. Season with salt and pepper. In a large pot, combine the water, salt, onion and bay leaf. Add the lobsters and cook for 5 minutes. Remove the tails from the bodies and claws. Pick the meat from the claws and knuckles and reserve for an appetizer dish or maybe lobster sandwiches. Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail. Spread 1/4 of the stuffing down the tail. Arrange the lobsters in a baking dish and use the potato wedges, one up against each side of the tail, to keep the tail from rolling over. Bake at 450° for 15 minutes or until stuffing is crisp and browned. Discard the potatoes and serve immediately.

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Lobster Seafood Stuffing
Stuffing for 6 to 8 Lobsters

1/ lb Butter
1/2 cup Shallots, finely chopped
6 stalks Celery, chopped
1/4 cup Fresh Parsley, chopped
1/2 tsp Thyme, dried
1/4 tsp Salt
6 dashes Black Pepper
1/2 lb Crabmeat
1/2 lb Shrimp, peeled
1/2 lb small Bay Scallops
2 cups Ritz Crackers, crushed
1 cup Dry Sherry

Sauté the celery and shallots in the butter until the shallots are tender. Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes. Add the crushed crackers and mix well. Add the sherry and continue to cook for another 2 minutes. This makes enough stuffing for 6 to 8 lobster tails.

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Lobster & Rice Bake
Serves 6

2 1.5 lb Fresh Eddy lobsters (see order page)
1 medium Onion, chopped
1/2 Green Pepper, chopped
1 cup Mushrooms, chopped
5 tbs Butter
1 tbs Olive Oil
2 to 3 cups White Rice, cooked
1/2 cup Sherry
4 oz jar Whole Pimiento, sliced
Salt and Pepper to taste

Cook and pick your lobsters. Sauté the onion, pepper and mushrooms in half the butter and half the oil until the onions are translucent. Add the rice and pimiento and stir well. Sauté the lobster meat in the remaining butter for 5 minutes. Pour in the sherry, salt and pepper. Pour the lobster mixture over the rice and pour into a baking dish. Bake at 300° for 15 minutes.

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Baked Stuffed Lobster Tails
with Newburg Sauce
Serves 4

4 1.5 lb Fresh Eddy Lobsters (see order page)
4 tbs Butter
2 tbs Flour
1 1/4 cup Milk
1/4 cup plus 1 tbs Sherry
1/2 tsp Paprika
16 Ritz Crackers, crushed
Salt and Pepper to taste
1 tsp Worcestershire Sauce

Cook your lobsters and let cool enough to handle. Separate the tails from the bodies. Cut down the center of the underside of the tail down to the back shell, being careful not to cut through the back shell. Devein and then spread the tail cavity. Spoon the newburg sauce on the tail meat and then top with the cracker crumbs and melted butter. Bake at 350° for 10 to 15 minutes or until lightly browned. For the sauce, melt 2 tbs butter and add the flour, stirring until smooth. Add the paprika, milk, and 1/4 cup of sherry and continue to cook until reduced, continuously stirring. Break the claws and knuckles from the bodies and pick the meat. Add the meat to the the sauce and heat through. Stir in the salt and pepper. Serve immediately.

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Curried Stuffed Lobster
Serves 4

4 1.5 lb Fresh Eddy Lobsters (see order page)
2 tbs Butter
2 tbs Flour
1 tbs Curry Powder
1 cup Milk
1 1/4 cup Heavy Cream
1 1/3 cup Rice, cooked
Salt and Pepper to taste

Cook your lobsters. Remove the claws and knuckles and pick the meat. Remove the small legs and split the lobsters in half lengthwise. Discard the small sac in the head and also the soft coral inside the body shell. Remove the meat from the tails and slice into medallions. Arrange the shells on a baking sheet, split side up. Melt the butter in a saucepan and add the flour, stirring until smooth. Add the curry powder and the milk and stir continuously with a whisk. Spoon equal portions of rice and then lobster meat into the shells. Cover the top with the curry sauce, reserving some sauce to serve on the side. Bake at 400° for 5 minutes. Serve with the remaining curry sauce on the side of each stuffed shell.

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Broiled Lobster Tails with White Wine
Serves 4

4 1.5 lb Fresh Eddy Lobsters (see order page)
2 tbs Saltine Crackers, crushed
2 tbs Fresh Parmesan, grated
2 tsp Fresh Parsley, chopped
dash of Paprika
1 tbs Butter, melted
2 tbs Dry White Wine
5 tbs Fresh Lemon Juice
2 cloves Garlic, minced

Parboil the lobsters in salted water for 2 minutes. Remove the tails and return the bodies and claws to the boiling water for another 10 to 13 minutes. Make a lengthwise cut through the top of the tail shells and press open. Place the tails on a roasting pan. Combine the cracker crumbs, parmesan, parsley and paprika in a small bowl and stir in the melted butter. Set aside. In another bowl, combine the wine, lemon juice and garlic and stir well. Brush the tail meat with half the wine mixture. Broil 5 1/2 inches from the heat for 9 minutes, basting with the wine mixture after 5 minutes. Sprinkle the crumb mixture evenly over the tails and broil an additional 30 seconds. Serve immediately.

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Lobster Stuffed Chicken Breasts
Serves 4

2 1.5 lb Fresh Eddy Lobsters (see order page)
4 boneless Chicken Breasts, skinned and flattened
1/4 cup Scallions, chopped
1 cup Water Chestnuts, chopped
1/2 cup Broccoli, chopped
1/2 cup Mushrooms, chopped
Bisquick and small amount of milk (for coating)
1 recipe Sauce (see recipe below)

Cook and pick your lobsters. Mix the lobster meat, scallions, chestnuts, broccoli and mushrooms together. Place in the middle of a flattened chicken breast and roll up. Secure with a toothpick. Mix the bisquick with the small amount of milk until smooth and dip each chicken roll into the batter, coating the roll. Fry in oil until golden brown. Serve topped with 1 recipe of sauce.

Sauce

1/4 cup Peach or Apricot Preserves
1/2 cup Brown Sugar
2 tbs Apple Cider Vinegar
2 tbs Soy Sauce
1/2 tsp Dry Mustard
1/4 tsp Garlic Powder

Combine all ingredients in a saucepan and cook until smooth. Serve over the warm chicken rolls.

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Baked Lobster Pie
Serves 4

2 1.5 lb Fresh Eddy Lobsters (see order page)
2 tbs Butter
1/4 cup Sherry
1 tbs Lemon Juice
3 tbs Butter
1 tbs Flour
3/4 cup cream, thin
2 egg yolks
Topping: 1/4 cup cracker meal
1/4 tsp Paprika
1 tbs Potato Chips -- finely crushed
1 1/2 tsp Parmesan Cheese
2 tbs Butter, melted

Melt 2 tablespoons butter, add sherry and boil 1 minute. Add lobster and let stand. Melt 3 tablespoons butter; add flour. Stir 1 minute until bubbles. Remove. Slowly stir in cream and wine, drained from lobster. Return to heat until smooth and thick. Remove. Beat egg yolks very well. Stir into yolks 4 tablespoons of sauce, 1 tablespoon at a time. Add to sauce. Mix well. Heat over hot water in top of double boiler. Do not let water boil or sauce may curdle. It takes about 3 minutes. Remove from heat. Add lobster. Turn into a small deep dish pie plate. Sprinkle with topping. Bake slow in 300^ oven for 10 minutes.

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Citrus-Buttered Lobster Tails
Serves 2

2 1.5 lb Fresh Eddy Lobsters (see order page)
1/2 cups Water
1/4 cups Butter
1 tbs Lemon Juice
1/2 tsp Orange Peel, grated
1/8 tsp Salt
1/8 tsp Ginger
1/8 tsp Paprika

Cut the tails off the live lobsters. Place lobster tails in a shallow baking dish. Microwave, covered, on low for 7-8 minutes. Using a heavy knife, cut through the center of the top shell. Continue cutting through the meat but not all the way through. Spread the tails open, butterfly style, so the meat is on top. Return to the baking dish and pour water on top. Microwave, covered, on medium for 6-8 minutes, or just until the meat is opaque, rotating dish a quarter-turn every minute. Let stand, covered, for 5 minutes. Meanwhile, combine butter, lemon juice, grated orange peel, salt, ginger, and paprika. Microwave, uncovered, on high for 1-1/2 to 2 minutes, or until the butter is melted. Mix well, then drizzle the lobster tails with the butter mixture.

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