>Place lobster and shrimp in a colander. Pour the cooked pasta and onions
In large skillet over medium heat, melt butter; add shallots and garlic.
Cook 2 minutes; do not brown.
Add tomatoes and chicken broth; cook 8 minutes or until tomatoes are sauce-like, stirring occasionally.
Add whipping cream and wine; heat to boiling.
Reduce heat to medium and cook 3 minutes or until slightly thickened.
Add lobster, mushrooms, dill, salt and lemon rind.
Cook 1 minute or until heated through.
Melt margarine in a double boiler over simmering water.
Blend in flour; slowly add broth and heat, stirring constantly, until thickened and smooth.
Mix in seasonings, sour cream and sherry. Add chicken and lobster and heat, stirring, 4 to 5 minutes.
Can be served over pasta or rice.
educe heat to low. Cover and simmer, stirring occasionally, until water
Chop cooked lobster tails into small chunks.
o a boil, add salt and pasta and cook until al dente.
whisk together vinegar, mustard, salt and pepper. Drizzle in the olive
Cook the pasta according to box instructions then drain and set aside, saving
LOBSTER & SHRIMP FILLING:
Add all
Bring 4 quarts of water to a boil in a 6 to 8-quart soup pot. Add lobster and boil 10 minutes.
Remove and reserve the shells and carcass for stock.
Cut lobster meat into 2-inch pieces.
Peel and cut potatoes into 1/2-inch dices.
Mince the onion (1 cup). Remove the kernels from the ears of corn.
Remove the meat from the lobster and combine with the remaining ingredients.
Stir to incorporate and serve chilled.
In a large saucepan, heat oil at medium heat. Add onion, garlic and carrot. Cook, stirring often, for about 5 minutes or until onion has softened.
Add stock and pasta. Bring to boil. Reduce heat to low and let simmer for 8 minutes.
Add small peas and bring to boil again. Reduce the heat to low and let simmer 3 minutes. When ready to serve, sprinkle each serving with parmigiano.
tter. Add garlic and shallot to butter and cook for 1 minute
Preheat nonstick pan over medium heat. Butter one side of slice of bread and place, buttered side down, in pan.
Top with lobster and brie. Place 2nd piece of toast on top and butter the outside.
Turn sandwich over when the first side is nicely browned.
Remove sandwich when browned on the other side. Let sit for 2 minutes and cut diagonally.
Combine cracker crumbs, basil, oregano, and tarragon in a large bowl.<
oiling the water for the pasta.
Melt butter in a
e sauce just before the pasta is drained); cook to al
Heat oil in large pan; cook garlic and onion, stirring, until onion is soft.
Add soup, tomatoes, water and pasta.
Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender.
Stir in basil.
Serve with the bacon sprinkled on top (if using).
igatoni pasta, cook for 8 minutes, until almost done, and drain.
Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.
Cover and chill 12 hours.
Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta.
Serve with reserved dressing.