Definitely a Beliean Lobster coookbook. I can see it now. You go girl!

Lobster Stuffed Potatoes

Ingredients:
1/2 cup of lobster meat, diced
6 potatoes, baked
1 tbsp. butter
1/2 cup sour cream
1/4 cup onion, grated
1/4 tsp. pepper
1/4 cup mushrooms, diced
1/2 cup cheddar cheese, grated

Preparation:
Preheat oven to 375°F (190°C).

Cut baked potatoes in half lengthwise and carefully scoop out the insides, reserving the skins.

In a bowl, mash the potatoes, than add butter, sour cream, onion and pepper. Beat until smooth. Fold in lobster meat and mushrooms, and place mixture back in the 12 potato skin halves.

Sprinkle with grated cheese and place on a baking sheet.

Bake 15-20 minutes, or until potatoes are heated through.

Baked Crab Stuffed Lobster

Ingredients
8 lobsters; 1-1/4 to 1-1/2 lb each
1 lb crab meat
1/2 lb butter; melted
2 cup dried bread crumbs; ground fine
2 teaspoon of Worcestershire sauce
1 pinch salt

Instructions

Split a live lobster: Spread flat. Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe). Remove stomach (under the head) and devein.
NOTE: you can add the tomalley and coral to the mixture if desired.

Remove tail meat and chop coarsely. Remove claw meat if Maine lobster is used) chop coarsely. Reserve.

Mix breadcrumbs, butter, salt, and Worcestershire sauce together. Add the tail meat, claw meat and crab, toss to mix well.

Fill the cavity of each lobster with the stuffing. Place in a foil lined baking pan, alternating head and tail to fit better.

Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake.

Bake at 325f for 50 minutes, more or less depending on size.
Serve straight from the oven.

Lobster Filled Phyllo Triangles

Ingredients:
6 Tablespoons unsalted butter
6 each scallions, finely chopped
1/3 cup white wine
2 each 1 lb. lobsters - steamed, meat removed and chopped
2 Tablespoons flour
1/3 cup heavy cream
1/8 teaspoon cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound phyllo pastry
1 pound unsalted butter

Preparation:
Melt 3 tablespoons butter and sauté scallions till limp. Add the wine and lobster meat and stir quickly over high heat to combine. Drain and reserve the liquid.

Melt remaining 3 tablespoons butter in another skillet. Add the flour and cook over very low heat for 5 minutes. Do not brown the flour. Add the reserved liquid and the cream. Stir constantly until the mixture begins to thicken. Stir the lobster meat into the mixture. Add the cayenne pepper, salt, and pepper. Cool mixture completely.

To assemble, place 1 sheet of phyllo on a flat surface, and brush with butter. Top with 2 more sheets, buttering each.
Cut the sheets in half lengthwise, and then cut each half crosswise into 6 equal parts. Spoon a heaping teaspoon of filling onto the end of each strip and form a triangle by folding the right hand corner to the opposite side. Continue
folding until the strip is used. Repeat until the entire filling is used. Place triangles on a buttered baking sheet and butter tops. Bake in a preheated 375º oven until golden brown, about 10 minutes.

Lobster Imperial

Ingredients:
6 pounds fresh lobster meat
2 each green pepper, finely diced
1/3 cup chopped canned pimiento
1 Tablespoon dry English mustard
1 Tablespoon salt
1/2 teaspoon white pepper
3 dashes cayenne pepper, to taste
4 each eggs
1 teaspoon Worcestershire sauce
1 cup mayonnaise (preferably homemade)
1 pinch paprika

Preparation:
Pick over the lobster meat with your fingers to remove any bits of shell. Set aside.

Combine the green pepper, pimiento, mustard, salt, pepper, cayenne, eggs and Worcestershire sauce with 3/4 cup of the mayonnaise.
Combine the lobster with the mayonnaise mixture,
using the hands or by tossing back and forth from one bowl to the other several times.

Divide the mixture among 9 buttered, individual gratin dishes. Mask lightly with the reserved 1/4 cup of mayonnaise and sprinkle with paprika.
Bake in preheated oven at 350*F for 15 minutes or until the mayonnaise browns. Serve hot or cold.

Guess I'm gonna have to make a trip to Joe Patti's Seafood for lobster....
This one sounds too good!
Now I'm craving lobster. :rolleyes:

If anyone ever heads to San Diego. Make the trip south of the border to Puerto Nuevo. Also known as the lobster town on the Baja Peninsula. It isn't Belize but another good lobster option if anyone is ever in that neck of the woods.

Sandshaker - It's not lobster but Billy's down near pinnacle port over near Panama City has good seafood last time I was there, but you are lucky as Pensacola has it's share too. MMMM a grilled amberjack sandwich on garlic bread!!!

I'll have to try that Robert! Fudpucker's in Ft. Walton is great too...great seafood, killer drinks and a real beach environment.

I'm not much on amberjack...it's a little strong for me. Love snapper and grouper but triggerfish is my favorite fish. It's downright buttery!

Thanks for the tip Robert!

Lobster Cantonese

Ingredients:
1 1/2 lbs. Raw Lobster tails
3 Tablespoons salad oil
2 Tablespoons fermented salted black beans, rinsed, drained,
and finely chopped
2 Cloves garlic, finely chopped
1 teaspoon minced, fresh ginger
1/4 lb. Boneless pork (shoulder), trimmed of excess fat, and
finely chopped or ground
1 Green onion (including top), thinly sliced
1 egg, lightly beaten

Extra Ingredients for Cooking Sauce:
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1 Tablespoon dry sherry
1/2-cup regular strength chicken broth
a dash of white pepper

Preparation:
Combine ingredients for Cooking Sauce, stir together and set aside.

Place a wok over high heat; when wok is hot, add oil. When oil begins to heat, add black beans, garlic, and ginger; stir once. Then add pork and stir-fry until no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test -- 3 to 4 minutes).

Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds).

And that's it! This recipe enhances other shellfish, too! Try it with crab, scallops, or shrimp.

Lobster Bisque

Ingredients:
3 bunches of Celery, diced
13 Carrots, skin off and diced
14 Onions, diced
7 large Tomatoes or 20 Roma Tomatoes, diced
6 Red Bell Peppers, diced
4 Green Peppers, diced
5 cloves of Garlic, minced
3-4 Lemons, juiced
2 heaping tbsp. Tomato Paste
20 sprigs of Thyme
15 Bay Leaves
16 Lobster Heads
6 cups of White Wine

Preparation:
In a medium size stock pot add all the ingredients (except the uncooked rice) at one time, and cover with water. Stir until everything is well blended. Once the stock comes to a boil, reduce heat and let simmer. Cook for 1 hour.

After the stock reduces by half, add the uncooked rice. Stir constantly to prevent the rice from sticking to the pot.

Remove and discard the lobster heads. With an immersion blender, food processor, or conventional blender puree all the ingredients until smooth, and then force the mixture
through a fine sieve.

Before serving heat 1/2 cup of heavy cream and whisk it into the strained soup.

Serve hot. Garnish with sautéed wild mushrooms.

Are you working in a Lobster House? Why all these wonderful recipes? Just cusious.

Darn, they are making me hungry, but I would rather let someone else make it, as I did in Belize. LOL