Lobster

Claws are generally flakier than bodies which are meaty and similar to shrimp, juicy texture Brown meat is rich and creamy; Tail is crisp; Claw is light, clean, and sweet in flavor Bright red shell with firm white meat

Here is a great summer pasta dish that your entire family will enjoy Number of Servings:  6 Ingredients:  12 ounces dried farfalle (bowtie) pasta 2 tablespoons extra virgin olive oil 2 cloves garlic, minced 2 cups cherry tomatoes, sliced in half 2 cups corn kernels (from 3 to4 ears of corn) 1 ½ to 2 pounds chilled lobster meat cut into bite-size pieces ¼ cup fresh lemon juice ¼ cup fresh Italian flat leaf parsley, minced Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, melted Instructions:  Cook the pasta according to package directions and set aside.  Reserve ¼ cup of the pasta cooking water. While the pasta is cooking, heat the oil in a large nonstick skillet or Dutch oven over medium heat.  Add the garlic and cook until golden, 30 seconds to 1 minute.  Add the cherry tomatoes and corn and cook another 3 minutes.  Add the lobster, lemon juice, parsley, salt and pepper to taste, and the reserved pasta cooking water and stir together until heated through. Combine the cooked pasta and lobster mixture in a large bowl and drizzle with the melted butter. Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  470 calories, 14g fat (4g saturated, 0.2g omega-3), 470mg sodium, 57g carbohydrate, 4g fiber, 33g protein,  10% vitamin A, 30% vitamin C, 10% calcium, 15% iron

Number of Servings:  4 Ingredients:  4 Maine Lobsters (1 to 1-1/4 pounds each) 4 ears sweet corn 4 small boiling onions 2 pounds steamer clams, cleaned 2 pounds mussels, cleaned 12 small red potatoes 2 cups water 5 pounds seaweed*, preferably Maine Rockweed *if seaweed is unavailable, simply add 2 teaspoons of salt to cooking water and put down a layer of crumpled aluminum foil to raise the lobsters off the bottom of the pan. Instructions:  In a large roasting pan (about 12"x16"), place a one-inch layer of seaweed. Parboil onions and potatoes. Shuck corn for innermost husks. Place Maine lobsters on the seaweed, arrange corn and onions between the lobsters and the sides of the pan. Place clams, mussels and potatoes gently over the lobsters, keeping the top of the bake level. Cover with remaining seaweed and add water to the pan. Cover tightly with foil and place on the stove or a preheated grill to cook (if using a grill, make sure the coals are very hot). Start timing the bake when you first see steam. Cook covered for 15 minutes. Remove from heat but leave covered for 5 more minutes. Serve with lemon, melted butter or margarine or your favorite lobster accompaniment.

Number of Servings:  4 Ingredients:  24 oz Squat Lobster Chunks 1/2 cup mayonnaise 1/4 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 stalk celery - diced small 1 teaspoon orange zest - minced 1/4 cup fennel - diced small salt and pepper to taste 24 slices of beets 18 pieces crackle bread 8 ounces avocado - puree 1/2 lemon juiced 30 orange segments 1/4 cup chives - minced cracked black pepper Instructions:  Boil frozen lobster chunks until cooked and chill. Add mayonnaise, mustard, Worcestershire sauce, orange zest, fennel, salt and pepper. Mix to break up chunks. Mix avocado with lemon juice and season. To make plate, place 6 slices of beets in center of plate in a round form, over laying each slice. In a round mold place 4 ounces of lobster salad in mold and press, top with 1 1/2 ounce of avocado. Place mold over center of beets and press lobster out of mold onto beet center. Garnish plate with chives, pepper and orange segments. Place 3 thin pieces of crackle bread into lobster cake, standing upright. Source: Ambassador Seafoods

Number of Servings:  1 Ingredients:  1 Filet (8 oz) 2 tsp Mitchell's Dust (or like seasoning) 1 Tbsp Olive Oil 1 Tbsp Parsley Butter 1 Lobster Tail (6 oz) 1 Tbsp Parsley Butter 1/4 tsp Salt and Pepper Mix 1/4 tsp Spanish Paprika Lemon Hollandaise 1/2 cup Egg Yolks 1/2 Tbsp Lemon Juice 1 1/2 Tbsp Water 1 1/2 cup Drawn Butter Salt to taste White Pepper to taste Tobasco to taste Lemon Juice to taste Tarragon Reduction 1.2 oz Dried Tarragon 2.5 oz Minced Shallots 1/4 Ground Black Pepper 1 cup Tarragon Vinegar Béarnaise Lemon Hollandaise Tarragon Reduction 1 Tbsp Minced Parsley Sea Salt Baked Potato 1 Idaho Potato 1/2 oz. Butter 1 tsp Sea Salt 1 Tbsp Whipped Butter 1 Tbsp Sour Cream 1 Tbsp Scallions, sliced thin Parsley Butter 1 lb Butter 1 lb Margarine 4 oz Minced Parsley (minced very fine and then weighed) Instructions:  Wash skin of potato under cold water until clean. Rub potato with butter and sprinkle with sea salt. Bake at 375 degrees for 40-45 minutes. For service, split open and top with butter, sour cream and scallions. You will need Hollandaise and Tarragon Reduction prepared in order to make the Béarnaise Sauce. For the Hollandaise, whip egg yolks with the lemon juice and water. Cook over simmering water. Stir vigorously, but do not scramble. Add drawn butter slowly to incorporate. Season with salt, white pepper and tobasco. Thin to proper consistency with orange juice. To prepare the Tarragon Reduction combine all ingredients and reduce to almost dry. Now fold Tarragon Reduction and parsley into the Hollandaise mixture and reserve Béarnaise for service. To prepare parsley butter bring butter and margarine to room temperature. Put butter and margarine into a mixing bowl. Mix until blended smooth, add parsley and mix for 30 seconds. Do not over mix, butter will turn green. Place filet on a seasoning platter. Dust with Mitchell's steak dust, lightly coat, and brush with oil. Grill steak to desired temperature and brush on all sides with parsley butter. Brush lobster tail with parsley butter. Season with salt and pepper and paprika. Bake in oven until cooked through. Brush with parsley butter. Serve filet, lobster tail and sea salt baked potato on a warm platter with béarnaise sauce, drawn butter and a lemon wrap. Garnish with a watercress sprig. Source: Cameron Mitchell Restaurants

Number of Servings:  6 Ingredients:  2 pounds Sirloin Steaks Six large or 12 small Maine Lobster Tails 1/2 cup beer 1/2 cup salad oil 1 tablespoon lemon juice 1 tablespoon honey 2 tablespoons snipped fresh chives (or 2 teaspoons dried) 1 1/2 tablespoon snipped fresh parsley (or 1/2 teaspoon dried) 1 teaspoon snipped fresh basil (or ¼ teaspoon dried) fresh ground black pepper, to taste 12 lemon wedges Instructions:  Cut steaks in to 1 1/2 inch cubes. Cut lobster tails crosswise into thirds, leaving the shell on. Combine beer, oil, lemon juice, honey, chives, parsley, basil and pepper. Reserve 3 tablespoons in a separate bowl. Marinate beef and lobster in the rest of the marinade for one to two hours. Thread meat and lobster alternately onto skewers; discard remaining used marinade. Grill the kabobs, turning and basting with reserved marinade, over hot coles for 15 minutes or until lobster flakes when tested with a fork and beef is done as desired. Serve hot with lemon wedges. Source: Recipe Courtesy of the Maine Lobster Promotion Council

Number of Servings:  6 Ingredients:  1 frozen pizza 12 ounces Squat Lobster Chunks Instructions:  Add frozen Lobster Chunks to your favorite frozen pizza. Cook your favorite pizza as directed. Or ask your Pizza Parlor to add the frozen Lobster Chunks as a topping. Source: Ambassador Seafoods

Number of Servings:  6 Ingredients:  30 ounces lobster stock 2 ears of corn 1 medium yucca - small dice 1 small onion - small dice 12 ounces Squat Lobster Chunks 2 ounces butter cilantro leaves salt and pepper - to taste 4 ounces heavy cream 1 can cream corn Instructions:  Remove kernels from ear of corn. Sauté onion and kernels in butter, add ear of cleaned corn, can of cream corn, yucca and lobster stock. Simmer for 20- 30 minutes and remove ears and puree roughly. Add frozen Lobster Chunks. When the lobster is cooked add cream and season. Serve with cilantro leaves as garnish on top of soup and corn bread sticks. Source: Ambassador Seafoods

Happy New Year! Here is a tasty recipe to get this year started off right. This is a easy but delicious meal for any day of the week and something sure the kids will enjoy! Number of Servings:  12 Ingredients:  2 packages (8 ounces each) Louis Kemp Crab Delights®, flake style or Lobster Delights®, salad style 2 tablespoons mayonnaise 12 flour tortillas 1 1/2 cups shredded lettuce Mango Salsa 2 tablespoons honey 1 tablespoon grated lemon peel 2 tablespoons freshly squeexed lemon juice 2 ripe mangoes, peeled and diced 2 jalapeño peppers, seeded and finely chopped 1 chopped medium size red onion 2 tablespoons chopped fresh mint Instructions:  In a medium bowl, combine Crab Delights and mayonnaise, mix well. Set aside. To make Mango Salsa: In medium bowl, combine honey, lemon peel and lemon juice; whisk until well blended. Add mangoes, jalapeño peppers, onion and mint; toss to coat. To make wraps: for each wrap, spread 1/4 cup of Crab Delights mixture evenly down the center of a flour tortilla. Top with 2 tablespoons Mango Salsa and 2 tablespoons shredded lettuce. Roll up tightly. Cut each wrap in half to serve. Serve immediately. Source: Trident Seafoods

A great dish for anytime of the week! Number of Servings:  6 Ingredients:  1 (28oz.) can whole peeled tomatoes, undrained 1 Cup chicken broth 1/2 Cup chopped onion 2 Cloves garlic, minced 1 1/2 teaspoons dried oregano 1 (6oz.) package saffron rice 1 (10oz.) package frozen peas, thawed 1 (9oz.) package frozen artichoke hearts, thawed 6 oven-roasted drumsticks (about 1 pound) 1 (10oz.) package frozen cooked shrimp, thawed 7 Ounces surimi seafood, crab or lobster flavored, chunk style 1 (10oz.) can whole baby clams, drained Instructions:  Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain. Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through. Image Source: © Heidi Morton from iStockPhoto.com Nutrition Information:  Calories: 524 Protein: 56g Carbohydrates: 48g Fat: 12g Cholesterol: 200mg Sodium: 1012mg Percent Calories from fat: 20%