ways for you to prepare them whether your baking, grilling, or stuffing.

*** BAKED LOBSTER TAILS 1 large lobster uncooked salt and pepper paprika bread crumbs Parmesan cheese PLACE the live lobster in the freezer until frozen. Cut lobster in half.

Remove the vein which runs through the middle of the lobster and thaw lobster slightly.

Remove the meat by prying at the ends of the shell.

Cut meat in small pieces. Set aside.

Grease insides of the lobster shell with melted butter. Return lobster pieces to the shells.

Pour a little more melted butter on the lobster then season with salt and pepper. Cover lobster with bread crumbs, Parmesan cheese and paprika.

Wrap lobster tails in foil exposing the top only. Set lobster tails in a pan of water.

Bake at 350 degrees F for 20 minutes.

Lobster tastes delicious especially when lobster chunks are dipped in melted butter into which a dash of sherry has been added.

From: "The Bermuda Cookbook'' by Cecille C. Snaith-Simmons.

*** LOBSTER SUPREME 4 lobster tails (about 5 oz. each) 1 (8 oz.) can artichokes, drained 1 c. butter 1 green pepper, sliced in strips 1 small onion, sliced 13 tsp. salt 1 c. flour, unsifted 1 tsp. paprika 1 tsp. ground pepper 21 c. milk 1 egg, beaten 1 tsp. Worcestershire 1 tsp. lemon juice 1 c. sherry REMOVE lobster from shell; cut into large chunks. Mix with artichokes. Saute green pepper and onion in butter until softened. Remove from heat. Mix with lobster.

Reserve butter in pan. To melted butter, stir in flour, salt, paprika and pepper. Slowly add milk, stirring all the while. Heat to just boiling (1 minute). Stir small portion of hot flour mix into beaten egg, then add egg mix to remainder of hot flour mix. Cook over medium heat until thick custard.

Add to lobster mix. Add remaining ingredients. Mix gently, but well. Spoon into casserole dish. Bake at 350 degrees for 20 to 25 minutes.

King crab legs may be used in place of lobster tails.

From: "International Cooking in Bermuda''.

*** LOBSTER THERMIDOR 2 medium lobsters, boiled 1 cup diced mushrooms, cooked 2 cups medium cream sauce 1 teaspoon paprika 1 cup cooking sherry 2 tablespoons butter 2 dashes Tabasco sauce 1 teaspoon salt dash of pepper grated cheese SPLIT the boiled lobster in halves and remove the meat. Wash the shells well inside and then dry. Cut the meat in about 1 inch cubes.

Melt the butter in a saucepan; add lobster meat, mushrooms and paprika. Heat this mixture. Pour sherry over this and simmer until the sherry is reduced to half.

Then add the cream sauce, Tabasco sauce and salt. Boil for 1 minute. Divide the mixture into the 4 lobster shells. Sprinkle with lots of grated cheese.

Place under broiler to brown.

From: "What's Cooking in Bermuda'' by Betsy Ross.

*** GRILLED LOBSTER WITH STEAMED CLAWS AND LEGS Serves 6 3 lobsters (3 to 4 pounds each*), split 2 tablespoons chopped fresh herbs, such as tarragon, chives, dill, or basil 1 stick (4 ounces) butter, melted 2 lemons, cut into wedges (optional) 2 sticks (8 ounces) melted butter, for dipping (optional) 1. Place the lobsters on a large tray or baking sheet. Cut off the antennae, and if the two halves have not been completely separated, used a pair of scissors to do so. Have the claws and legs ready to go into a large pot containing 1 to 2 inches of boiling water when you put the bodies on the grill.

2. Add the chopped herbs to the 1 stick of melted butter and use a pastry brush to coat all the interior parts of the lobster.

3. Place the lobsters, shell side down, on a very hot grill and cover. If your grill does not have a cover, make one with aluminium foil. Put the legs and claws into the pot of boiling water, cover, and steam until the bodies on the grill are done, 10 to 15 minutes. When done, the juices in the shell will be sizzling, the meat will be opaque and firm to the touch, and (if female) the roe, which is dark green when raw, will be red.

4. To serve: Lift or slide the bodies onto individual serving plates. Bring the legs and claws to the table in a large bowl, and serve with lemon wedges and melted butter, if desired.

*These large-size lobsters can be hard to find, so you will most likely have to order them in advance.

From: "French Classics'' by Richard Grausman.

*** SHRIMP AND LOBSTER WITH SAUCE CAVIAR 1 pound raw shrimp 4 rock lobster tails 1 cup butter 1 teaspoon Paprika 1 teaspoon Bon Appetit 1 teaspoon Onion Salt 3 tablespoons lemon juice Dash Nutmeg 9 Fennel Seeds, crushed 1 teaspoon Black Pepper Sauce Caviar COOK and clean shrimp and lobster tails; cut lobster tails; cut lobster into cubes. Thread shrimp and lobster onto skewers. Melt butter and add remaining ingredients. Brush shrimp and lobster thoroughly with this butter sauce. Broil 4 inches from heat 3 minutes.

Turn; brush again and broil until delicately browned. Serve hot with Sauce Caviar. You will need, of course, to increase the amount of shrimp or lobster if you prefer to use only one of these instead of the combination. Serves 4 to 6.

SAUCE CAVIAR : 1 cup mayonnaise 1 cup dairy sour cream 1 teaspoon dry Mustard Dash White Pepper 1 teaspoon salt 2 tablespoons lemon juice 1 teaspoon Onion Salt 2 tablespoons black caviar (giant grain) 1 tablespoon cognac COMBINE all ingredients, mixing thoroughly but gently. Let stand at least 1 hour for flavours to blend. You may make this sauce ahead of time and keep in refrigerator. Makes about 11 cups.

*** DEVILLED LOBSTER TAILS 4 frozen rock lobster tails 1 tablespoon Instant Minced Onion 2 teaspoons Season-All 1 teaspoon White Pepper 1 teaspoon Lemon Peel 1 teaspoon dry Mustard Dash ground Red Pepper 1 cup dry bread crumbs 3 cup mayonnaise 4 tablespoons butter, melted Paprika SELECT lobster tails weighing about 6 ounces each. Boil 9 minutes in salted water (1 teaspoon salt to each quart of water). Remove from water and drain.

With scissors, cut away thin undershell and remove meat, being careful not to break shells.

Cut lobster meat into bite-size pieces. Combine lobster with onion, Season-All, pepper, lemon peel, dry mustard, red pepper, bread crumbs, mayonnaise and 2 tablespoons of the melted butter. Mix well. Refill shells with the lobster mixture. Brush with remaining butter and sprinkle with paprika. Broil 5 to 6 inches from heat 10 minutes or until lightly browned.

Serves 4.

*** LOBSTER CANTONESE 6 rock lobster tails (6 to 8 ounces each) 3 pound lean pork, coarsely ground 2 teaspoons Instant Minced Onion 11 teaspoons salt 1 teaspoon Black Pepper 1 teaspoon Bon Appetit 3 cup thinly sliced celery 1 cup salad oil 1 cup thinly sliced water chestnuts 1 pound Chinese snow peas (fresh or frozen) 11 teaspoons Chicken Flavour Base 11 cups hot water 3 tablespoons Arrowroot 1 tablespoon soy sauce 1 cup water 2 eggs, well beaten THAW lobster, if frozen, and remove meat from shells. Cut into 11 -inch pieces. Combine ground pork, onion, salt, pepper and Bon Appetit, Saute' pork mixture and celery 1 minute in hot oil, stirring constantly. Add lobster, water chestnuts, snow peas, flavour base and hot water.

Cover and simmer 8 minutes, stirring once. Combine arrowroot, soy sauce and the 1 cup water. Stir into lobster mixture; cook 2 minutes. Add beaten eggs, stirring well, and cook 1 minute longer. Serve immediately with rice. Serves 6.

All recipes from: "Spices of the World Cookbook by McCormick''.