• 2 live lobsters, each about 1-1/2 pounds
• 4 tablespoons butter
• 1 cup onion, finely chopped
  (about 1 medium)
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon seafood seasoning
  (like Stonewall or Old Bay)
• 2 tablespoons fresh lemon juice
• 2 cups crumbled Ritz crackers or common crackers
  (about 3 ounces)

In a large pot of boiling salted water, cook the lobsters for 5 minutes. Remove them from the pot to a tub of ice-water to cool. Use The Incredible Cracker™ to crack and clean the meat from the claws, knuckles and body. Chop this lobster meat into bite-sized pieces and set aside. Use The Incredible Cracker™ tail cutter blade to split the tails lengthwise down the center. Keeping the shells intact, remove the tail meat from the shell. Remove the intestinal track from the meat, and carefully insert the meat back into the shell.

To prepare the stuffing, melt the butter in a skillet over medium heat. Add the onion, and sauté until soft. Stir in the chopped parsley, seafood seasoning and lemon juice. Remove the pan from heat and let cool. Stir in the reserved lobster meat. Gently stir in the cracker crumbs. Spoon the stuffing into the lobster tails and refrigerate until ready to bake. Bake stuffed lobster tails in a preheated 425-degree oven until the stuffing is crisp and golden, about 15 – 20 minutes. Serve with lemon wedges. Makes 2 servings.

• 2 tablespoons olive oil
• 2 cups chopped onion
  (about 2 medium)
• 3 cloves garlic, coarsely chopped
• 1 cup chopped celery
  (about 2 pieces)
• 1 cup chopped carrot
• 1 cup chopped fennel
• 1 – 28 ounce can plum tomatoes and juice
• 1 cup white wine
• 2 cups chicken stock
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon saffron threads
• 4 – 5 cups rich lobster stock*
• 1 cup peeled and cubed potato
  (about 2 medium round white potatoes)
• 1/2 cup heavy cream
• To taste, sea salt and freshly ground pepper 8 ounces cooked lobster meat, finely chopped
• To taste, brandy or sherry, about 8 tablespoons

In a heavy, large soup pot, heat the olive oil and add the onion, garlic, celery, carrots and fennel. Sauté the vegetables until they are soft, about 10 minutes.

Add the plum tomatoes and juice and bring the mixture to a simmer. Add the white wine, chicken stock, bay leaves, dried thyme, saffron and rich Maine lobster stock. Bring the mixture to a simmer and cook for about 40 minutes.

Add the cubed potato and cook until the potato is soft. Remove the bay leaves and let the soup cool for about 10 minutes. Working in small batches, puree the mixture using a blender or food processor. Strain the soup through a sieve, removing the larger particles and discarding them. The soup should be silky smooth.

Taste the bisque and correct the seasonings with sea salt, fresh pepper, and if needed, concentrated lobster base. The bisque will be salmon in color and should have a rich, lobster flavor. Store the bisque in the refrigerator until ready to serve.

Just before serving, slowly reheat the soup to a gentle simmer. Stir in the heavy cream, cooked lobster and season to taste with either brandy or sherry. Spoon the soup into heated soup plates. Makes 12 servings.

* Rich lobster stock is prepared by boiling 8 cups of lobster stock until it is reduced by about half, or to a volume of 4 - 5 cups.

• 4 - 1 1/2 pound lobsters, cooked
• 6 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon paprika
• 1 1/2 cups half and half
• 3 tablespoons medium sherry
• 1/2 cup shredded cheddar cheese
• parsley for garnish

• 1/3 cup butter
• 2 tablespoons flour
• 2 cups half-and-half
  (half milk, half cream)
• 4 egg yolks, slightly beaten
• 2 cups coarsely chopped lobster meat
• 1/4 cup dry sherry
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 6 puff pastry shells, baked, or toast points

Melt butter in a large skillet; blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks; return to hot mixture.

Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt; heat thoroughly, but do not boil. Serve in hot patty shells or over toast points. Serves 6.

• 4 cups whole milk
• 1 sliced onion
• 1 cup diced fresh lobster meat
• 3 tablespoons butter
• 1 teaspoon salt
• 1/8 teaspoon paprika
• 2 tablespoons parsley, chopped
  

4 servings Change size or US/metric
10 minutes 10 mins prep

Scald the milk with the onion slice; remove onion and add remaining ingredients.

Heat to boiling (taking care not to scorch milk) and serve immediately. Serves 4.

Cooking times
(based on the lobster-to-pot ratio)

1 pound -- 10 minutes
1-1/4 pounds -- 12 minutes
1-1/2 pounds -- 14 minutes
1-3/4 pounds -- 16 minutes
2 pounds -- 18 minutes
2-1/2 pounds -- 22 minutes
3 pounds -- 25-30 minutes

Cooking times
(based on the lobster-to-water ratio)

1 pound -- 8 minutes
1-1/4 pounds -- 9-10 minutes
1-1/2 pounds -- 11-12 minutes
1-3/4 pounds -- 12-13 minutes
2 pounds -- 15 minutes
2-1/2 pounds -- 20 minutes
3 pounds -- 25 minutes

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