Gourmet Foods

• 1 large lobster (2 lbs.)
• 5 tbs. olive oil
• 2 whole cloves garlic
• ½ cup dry sherry
• 1 tbs. chopped parsley
• 1 canned tomatoes
• 1 sliced onion
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.

Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.

Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.

While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.

Serve very hot. Serves 2.

• 1 large lobster (2 lbs.)
• 5 tbs. olive oil
• 2 whole cloves garlic
• ½ cup dry sherry
• 1 tbs. chopped parsley
• 1 canned tomatoes
• 1 sliced onion
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.
Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.
Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.
While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.
Serve very hot. Serves 2.

• 1 large lobster (about 2 lbs.)
• 6 tbs. olive oil
• 1 clove garlic, chopped
• 1 tsp. chopped sweet basil
• 1 tbs chopped parsley
• 2 tbs. grated Parmesan cheese
• ½ tsp. oregano
• ½ cup bread crumbs
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.
Spread open. The green and coral parts are edible, but be sure to remove the sac from the back of the head.

Crack large claws.

Place in baking pan, cut side up; add ½ cup water to pan.
Mix thoroughly the bread crumbs, parsley, basil, cheese, oregano, and garlic. Sprinkle evenly over lobster; add salt and pepper to taste. Pour oil over all.

Place on broiler rack about 6 inches below medium flame. Broil for about 20 minutes or until lobster meat is tender.

Serve very hot. Serves 2.

Insert sharp knife between body and tail of lobster to sever spinal cord. Do not remove from shell. Clean; cut into small serving pieces; crack claws.
Pour oil in saucepan; brown garlic about 3 minutes; remove from oil. Add lobster, salt and pepper, parsley. Cover; simmer over low flame for 20 minutes or until tender. Add marsala; simmer 2 minutes.
Serve very hot. Serves 4.

• 2 lobsters (about 1 ½ lbs. each)
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• 2 cups canned plum tomatoes
• ¼ cup olive oil
• ¼ tsp. crushed red pepper seeds
• 1 tsp. oregano
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.

Spread open. The green and coral parts are edible, but be sure to remove the small sac just back of the head.

Crack large claws.

Place lobster cut side up in large flat baking dish. Set aside.

Pour olive oil in saucepan; heat; brown garlic 2 minutes. Add tomatoes, parsley, oregano, pepper seeds, salt, and very little pepper. Simmer 10 minutes. Pour sauce evenly over top of lobster. Bake in moderately hot oven about 20 minutes or until lobster meat is tender.

Serve very hot. Serves 4.