This method is for a 1-1/2 pound lobster. Make a length-wise cut with a sharp knife directly through the underside of the lobster body. Continue through the middle of the tail to the end of the tail. Break the claws and knuckles from the lobster body with a twist. Be very careful when working with a live lobster, make sure to grasp it tightly. It takes people a good long time to get this technique down, so if you're not sure, just come to Warren's and let us do the work! Pre-heat the oven to 350 degrees. For those of you who have elected to press on, being very careful, crack the cavity of the tail open so the lobster lays flat on the table. Remove the sack at the top of the cavity between the eyes and discard. (This is the stomach.) The tomalley or liver is located in the middle of the cavity. You may want to discard it or leave it. Many consider it a delicacy. At Warren's, we mix it in the stuffing. Remove the vein that runs the length of the tail and discard. Fill the cavity opening with one or two cups of lobster stuffing (recipe below) and place in oven. Make sure to place the end of the tail underneath the oven rack or weigh it down with a heavy, oven-safe, object. If you do not weigh it down, it will curl up and not cook properly. Remove protective bands from claws and place it in the oven. Cook for about 20 minutes or until exposed meat in the tail turns very white. Serve with drawn butter.

• 4 cups of finely crushed Ritz crackers
• 1/2 cup water
• 1/2 cup melted butter
• 3 heaping tablespoons of finely chopped parsley

Place all ingredients into a large mixing bowl, and using a slotted kitchen, spoon, begin to stir around. Stir until all ingredients are incorporated and fully and suspended in the stuffing.

This recipe will generously stuff three or four lobsters.

• 5 ounces of lobster meat, cut in 1-inch chunks
• 1 tablespoon finely chopped pimentos
• 1/2 cup thick-sliced mushrooms
• 1 tablespoon chopped chives
• Butter (for sautéing)
• 1 tablespoon of sherry
• Newburg Sauce (recipe below)
• 1/2 to 1 cup of grated cheddar cheese (depending on preference)

Pre-heat oven to 350 degrees.
Over a medium flame, melt enough butter to lightly cover the bottom of a heavy, large sauté pan. Place the lobster, the chives, the pimentos and the mushrooms in the pan and stir around for 3 or 4 minutes.
Increase the flame to high and add the sherry to de-glaze the pan. Be careful as the sherry may flame up as the alcohol burns.
Stir in 4 ounces of the Newburg sauce and stir for 1 minute.
Pour this mixture into a single serving casserole and sprinkle cheese atop it. If preference or dietary restrictions will not permit a lot of cheese, the dish is still delicious without any cheese at all.
Bake in oven for about 5 minutes or until the cheese has melted and is bubbly. Serve immediately with plenty of napkins.

• 2 tablespoons of margarine
• 1/2 teaspoon of paprika
• 2 tablespoons of flour
• 1 cup of clam juice
• 1 pinch of salt
• 4 tablespoons of light cream
• 1/4 to 1/2 cup of milk
• 3 tablespoons of sherry

Melt margarine of a medium-low flame. When completely melted, add paprika and stir around for 2 minutes. This will cook the paprika so that the sauce will not have specks of the spice scattered about. This short period of time in the hot margarine releases the coloring properties of the spice. Add the flour to the margarine and stir for 2 or 3 minutes to cook the roux. Stir constantly to avoid burning. Add the clam juice and stir until thickening begins. Add 1/4 cup of milk, light cream and sherry. Simmer for 5 minutes and, if needed, add remaining 1/4-cup milk. Serve immediately or refrigerate for later use.

Vinaigrette:

• 1/4 cup white wine vinegar
• 3/4 cup Loriva peanut oil
• 3 teaspoons creme fraiche
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon pepper (or to taste)
• 1/8 teaspoon sugar (or to taste)

Salad:

• 2 large apples, peeled and diced (Gala, Braeburn, or Fuji recommended)
• 1 avocado, peeled and diced
• 1/4 tomato, peeled, seeded and diced (approx. 1 tomato)
• 3 teaspoons lemon juice
• 1 teaspoon vegetable oil
• 4 lobsters (1- 1 1/2 lbs. each), steamed
• 1/2 pound organic spring mix
• 1/2 bunch of chives, finely sliced
• 1/2 bunch of chervil sprigs, finely diced

Whisk together ingredients for the vinaigrette and refrigerate. Combine apples and avocados with the tomato, lemon juice, and oil. Season with salt and pepper. Remove tail from lobster body. Cut tail with kitchen shears, pull shell apart and remove tail meat. Slice into 1/2- inch medallions. Toss spring mix lightly with a small amount of vinaigrette. Place a small portion of spring mix at the top of the plate and arrange the lobster tail medallions around the spring mix. Set claws at base of spring mix. Spoon tomato mixture over lobster and sprinkle with chives and chervil. Serves 4.

• 24 ounces cooked lobster meat
• 1/2 cup melted butter
• 1/2 cup bread crumbs
• 1/2 cup Parmesan cheese
• 2 tablespoons finely sliced green onion
• 1/4 cup melted butter
• 1 tablespoon lemon juice

Cut lobster in 1/2" pieces.
Place lobster meat into a shallow baking dish or 6 individual casseroles. Pour 1/2 cup melted butter over the lobster
In a small bowl, mix together breadcrumbs, cheese, green onion, 1/4 cup melted butter and lemon juice. Spread breadcrumb topping evenly over lobster meat.
Bake uncovered at 350° F. until topping is brown (about 25 minutes). Individual casseroles or shallow baking dishes will require the same amount of cooking time.

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