Recipe(tried): Lobster Salad (for Lobster Roll or Appetizer Spread) and Lazy Man's Lobster

Both of these are very basic, very simple recipes - you don't want to interfere too much with the delicate lobster flavor - it can get lost in too much seasoning or spices.

The lobster salad I use two different ways - one in the traditional roll for a sandwich, the other chopped a bit more fine and used on top of a Ritz cracker, which seems to go with the lobster more than other crackers.

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LOBSTER SALAD

cooked lobster meat* (whatever amount you have - I will use about 2 cups for this)
FRESH chopped parsley (probably about 2 Tbsp.)
1 medium stalk celery, diced fine
a small squeeze of lemon juice
salt & pepper to taste
Mayonnaise (Hellman's is what I use exclusively) - just enough to bind it together - don't overwhelm it with mayonnaise, it just needs to hold together
1 dash of Tabasco (optional)**

*For lobster rolls, the chunks can be a bit bigger, but using it as an appetizer to spread on crackers, I chop it fairly fine.

**When I'm doing the appetizer, that's when I add the dash of Tabasco (or two) just to brighten it up a bit.

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LAZY MAN'S LOBSTER

Cooked Lobster (chunks of various sizes, but no bigger than would be comfortable bite sizes)
Butter
Heavy cream (I warm it a bit in the microwave first)
Vermouth
Salt and Pepper to taste
Squeeze or two of lemon juice
Ritz Crackers, crushed (about a rack)
More butter!

I use a shallow baking dish, such as a Corning Ware baking dish. I butter the bottom and sides well.

Place the lobster chunks on the bottom, then I pour a very small amount of heavy cream over them. It should not be a lot, just a 1/4 inch or so on the bottom. Then a splash of vermouth and lemon juice. Salt and pepper the lobster.

In a medium frying pan, melt a stick of real butter and then brown the crushed Ritz crackers in it (be careful not to scorch them)

Sprinkle the buttered crumbs over the entire surface of the lobster, it should be covered, but not a really deep layer.

Preheat your oven to about 425, then bake for about 15-20 minutes, just until the cream is bubbling really well. Remove from oven and let sit for about 5 minutes for the cream to thicken a bit more.

Serve with a salad or coleslaw and some nice rolls (like Sister Schubert's!)

Something light like lemon sherbert for dessert since this is a pretty heavy meal, and not for the calorie/cholesterol counters!

I also have another recipe for Lobster Fra Diavalo, which I have to hunt up - it's delicious. Will post later.

Love, June