GRANDMA'S STEAMED Maine Lobster

1/2 inch of water and 1 bottle (of your favorite beer).

1 tablespoon salt

Cover and bring to a boil. Add Lobster and cover, do not uncover til time is done. Steam for 13 minutes for the first pound, and 3 minutes for each additional pound. Example: one 3 LB. lobster will steam for 19 minutes. melt some butter add lemon  juice and serve with your favorite side dishes.

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PICANTE LOBSTER CHEESE SAUCE

1 three pound Lobster

Steam to Grandma's Steamed Maine Lobster recipe


3 - 8 oz. jar of picante cheese sauce

11/2 Cups of finely choppped jalepeno's

1 bag of tortilla chips


After Lobster is cooked and cooled, cut/shred  to bit size pieces. Add Jalapeno and Lobster to cheese and heat. Serve with Tortilla chips.

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PAN SEARED LOBSTER

1 stick of butter

1 clove of garlic

Cook lobster

according to Grandma's recipe, cool and shred. 




In a saucepan melt   the stick of butter, and finely iced garlic on low heat til garlic is clear. Add shredded Lobster and sear  in butter garlic sauce a 3 to 5  minutes. drain and put in bowl and serve with pita chips of your flavor or sesame crackers.

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BAR B QUE LOBSTER

Start charcoal in a circle in your grill. Put Lobster in the middle of the rack and put the lid on, do not open til time is up. Cook 13 minutes for the first pound, and 3 minutes for each additional pound. Some smaller legs may get burnt, do not worry!!!

Cool, clean eat with melted butter and lemon juice. Spice how  you want, Cajun,Lime Mesquite, You may want to try Hickory wood chips to charcoal for a different flavor. Get creative

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FETTUCINE LOBSTER STYLE

Serves four:

6 ounces cooked fresh lobster meat

4 ounces raw fresh sea scallops

4 ouncesraw fresh baby Maine shrimp

4 Tablespoons butter

1 Tablespoon margarine

1/2 teaspoon paprika

1/2 teaspoon fresh parsley

salt and pepper to taste

1 Cup cream

1/2 cup grate Parmesan cheese

1 pound fettucine pasta, cooked and drained

In a medium-size saucepan, melt butter an margarine. Quickly ad the Lobster meat, scallops, shrimp, paprika, parsley, salt, and pepper. Saute', being careful not to overcook. Then add the cream and bring to boil just to a boil.Immediately shut off the heat and add the grate Parmesan. Spoon over four portions of the hot fettucine.

RECIPES

GourMaineLobsters