NOTE: When Lobsters arrive they should be removed from box, put in a paper bag, and refrigerated. DO NOT PUT LOBSTERS IN WATER. Cook as soon as possible. Do not wait until Lobsters die. They will usually live in your refrigerator for several days, but should always be cooked at any sign of weakness. They can always be re-heated!

Jess's Steamed Lobster

1 or more live lobsters
Slightly salted water

Put about inch of water and a handful of salt in a pot.
Bring to a rapid boil. Put Lobsters in and cover.
When steam comes out around edges of cover, start timing.

HARD SHELLS
1 1/4 lb Size - cook 20 Min.
1 1/2 lb Size - cook 20 - 25 Min.
3 - 4 lb Size - cook 40 - 45 Min.

SOFT SHELLS
1 1/4 lb Size - cook 15 Min.
1 1/2 lb Size - cook 20 Min.

Lobsters may be re-heated in microwave or by steaming again for a short period.
Serve with corn-on-the-cob, coleslaw, baked potato or potato chips.

Jess's Indescribable Lobster Roll

2 lobsters prepared as above will make 3 lobster rolls
J.J. Nissen hot dog buns
Cut lobster into medium chunks
Mix lobster with Hellmann's mayonnaise; start with 3 tbsp.. at first then carefully add more if necessary. Also put in 1/3 tsp.. paprika to mayonnaise and lobster mix. Don't "beat up" the lobster; add mayonnaise gently! Cool this mixture in the 'fridge for an hour.
Butter outside hot dog buns and "toast" them in a large skillet
Fill buns with prepared lobster meat and top with a tiny shake of paprika
Serve with pickles, corn-on-the-cob, potato chips

Jess's Unbelievable Baked-Stuffed Lobster

1 lobster per person
6 oz.. box of piccitoe crab (enough for 2 lobsters)
3 in 1 Italian bread crumbs
1 stick sweet butter
paprika

Be forewarned that this recipe is easy to make but the preparation may be conditionally difficult.

Place lobster belly side up on a strong cutting board
Bring the claws of the lobster up and behind it's head
With a heavy sharp knife, cut the lobster longitudinally in half from the head to the tail, but not through the shell on it's back.
With a small spoon, remove the material within the body cavity and throw away. Put lobster(s) in the 'fridge to cool off.

The hard part is over!

In a 1 quart saucepan, mix piccitoe crab (or rock crab) equally in volume with the bread crumbs and enough butter to make it moist, but not mushy.
You may use an raw egg or water to get the right consistency of this mixture; beat moderately if necessary by hand. This mixture should be "light".
Bring mixture to a low to medium heat, remove from stove
Place mixture into the body of the lobster, and put a generous dollop on the tail section of the lobster.
Bake for 45 minutes at 425
Serve with Zinfandel Blush, steamed artichoke, green salad with balsamic vinaigrette with pecan, and lemon on the side.
Finish this fine preparation with a dessert of premium French vanilla and pineapple topping and Grand Mariner truffles.

Scallops & Mushroom Gorgonzola

1 # Scallops
1/2 package mushrooms
1/2 onion, finely chopped
1 clove garlic, finely chopped
parsley flakes- fresh or dried
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
2 Tbsp. flour
2 Tbsp. butter
1 cup milk , whole or low fat
2 oz. Gorgonzola cheese
juice of 1/2 lemon
Pepperidge farm stuffing mix

Make Alfredo sauce --- Melt 2 tbsp. butter. Mix in 2 tbsp. flour. Add 1 cup milk. Cook and stir till thickened. Add garlic, salt & pepper. Melt Parmesan cheese into sauce. Stir well.

In non-stick frying pan, brown mushrooms well in olive oil. Add onion and scallops and cook just till onions are translucent and scallops slightly browned. Add wine, parsley flakes, lemon juice, salt & pepper. Heat through.

Pour scallop mixture into shallow casserole dish. Cover with sauce. Sprinkle crumbled Gorgonzola cheese over top. Top with dry Pepperidge Farm stuffing mix-sparse coating.

Bake at 375 for about 15 minutes. Can be served over pasta.

Steamed Clams

Put clams in pot. Cover with water and swish clams around to clean. Drain water. Repeat several times. Put about 1 inch water in bottom of pot. Add handful salt. Bring to boil, reduce heat to prevent boiling over, and cook till shells open- about 12 minutes. Serve with melted butter for dipping. I always keep the clam broth and put in cups at the table for each person to rinse any mud from clams as we eat them.

*Note- Make sure that the clam's shells are opened after cooking. We advise that any broken clams be discarded.

We welcome you to send us your favorite seafood recipes.

Recipes@JessMarket.com