Whole Lobster

(You might be able to have your whole lobster have steamed the store for free.)

You'll need a pot large enough to be able to cover the entire lobster(s) in boiling water.

Bring water to boil and add a pinch of salt and pepper and add lobster.
Cook for 7-9 minutes per pound.

Broiled Lobster Tail:

2 lobster tails
lemon juice
white wine
garlic
1/4 cup olive oil
1/2 tsp basil
1/2 tsp oregano

Mix last 6 ingredient together to form marinade.
Place lobster tails in small glass baking dish and pour marinade over them.
Let marinade in refrigerator for several hours or over night.

When you are ready to broil the lobster tail, remove from marinade
and place upside down on cutting board. Cut lobster using kitchen shears or sharp knife up center, from top to end of tail to split open.

Broil for 7-9 mins per pound. Garnish with lemon wedge and melted garlic butter.

Stuffed Potatoes

6 baked potatoes (oven or microwave)
3 to 4 tb butter
3 tb hot cream (or milk)
1 tsp salt
1 tb horse radish (very optional!)
2 egg whites
1/2 cup graded cheddar cheese
Paprika

Cut potatoes in half length wise (so they look like little boats). Scoop out pulp with small spoon, leave just enough to hold skins together. Add butter, cream, salt, horse radish, to pulp and beat until smooth.

Whip egg whites until stiff and gently fold into potato mixture.
Refill petite shells with mixture and top with cheese and paprika.

Broil until cheese melts. Half recipe for two people or enjoy the rest with another meal.

Citrus Feta Salad with Red Wine Dressing

Salad:

3 cups Bibb lettuce
1 cup radicchio
1 small can mandarin oranges (reserve liquid)
1 small can pineapple (reserve liquid)
8 kalamata olives
1/2 cup feta cheese

Combine salad ingredients in large bowl.

Vinaigrette:

2 tb mandarin orange juice (reserved from can)
2 TB pineapple juice (reserved from can)
2 TB red wine vinegar (or sherry)
1 TB capers
2 t extra virgin olive oil
1 t Dijon mustard
1/2 t sugar
1/4 t freshly ground pepper
1 clove minced garlic

Combine ingredients and stir well with whisk. Pour over salad and toss well.

Chocolate Desire

This dessert is a cross between brownies and pudding and is baked in small custard cups or ramekins.

4 oz German chocolate
8 tb butter (1 stick)
1/2 cup flour
1/2 tsp baking powder
pinch of salt
1/2 cup cocoa powder
4 large eggs, room temperature
1 tsp mint extract
1 cup sugar
Confectioner's Sugar or Vanilla Ice Cream & chocolate sauce

Heat oven to 350. Place a baking pan (one that will hold all of your custard cups) half full of water in the oven to warm.

Melt chocolate and butter over double boiler or in microwave. Be careful not to burn chocolate.

Double sift together all the dry ingredients except sugar and set aside.

Beat eggs and mint until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour in to four to six custard cups, depending on size of cups. Fill to almost to the top of cup. Place in baking pan, water should come about half way up the side of cup.

Bake for 30 min. or until it has risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool 5 min. and serve with dusting of powdered sugar or vanilla ice cream and chocolate sauce. This dessert can be reheated in the microwave.