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"From Chef2Chef e-mail. We've made this twice in a short period of time. Delicious!"

Ingredients: pepper, lobster tails...

Ingredients: lemons, live lobsters...

"This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them..."

Ingredients: fresh chives, margarine...

Ingredients: pepper, cucumbers, fresh basil...

"Even if you don't live at the beach, you can enjoy an impressive backyard clambake. Simply substitute a combination of greens and damp cheesecloth for seaweed, firewood for driftwood and heavy duty aluminum foil for the traditional sand covering. About 12 lbs. of mixed greens (collard greens, kale, etc.) and 15 yards of cheesecloth will hold in..."

Ingredients: corn, live lobsters, onions...

"Lobster with asparagus and lemon, how luscious can you get!Serves four as a main dish and 6-8 as an appetizer."

Ingredients: lobster tails, green onions...

"Yes this the purest form of the dish and yes, it is called stew by us. The term bisque is relatively new and no self respecting Mainer would call it anything but lobstah stew! :) I love this as it is so pure allowing the lobster to shine without complications such as sherry and/or spices. Those are good as well and have their place, but not for this..."

Ingredients: lobsters, salt...

"Each summer, many lobsters tough shells are replaced by thin ones. These lobsters, called shedders, are a delight to eat it takes no effort to get at the tail and claw meat. Still, i t is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavorful in the absence..."

Ingredients: dry white wine, fresh flat-leaf parsley...

"From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving."

Ingredients: lobsters, pepper...

"The title was too long so it was truncated. It was supposed to say "Lemon Fettuccine with Lobster, Avocado and Tomato in a White Cream Sauce".

Lobster was on sale, so we bought a bunch and this is one of the recipes we are going to make with it. It's from the Maine Lobster Counsel website.

Prep and cook times are..."

Ingredients: pepper, sherry wine vinegar...

"These are pretty and they really look exotic!Can be served with cocktail rye or cocktail pumpernickel and can be made a few hours in advance. Found this on Mealsforyou.com and have just made a few changes. Great for the coming holidays."

Ingredients: unsalted margarine, anchovy fillet...

"This is another San Diego Restaurant recipe, from Blue Point Costal Cusine. A king of soups, a version that will arch the eyebrow of even the most discriminating gourmet. Very rich, expensive and luxurious."

Ingredients: lobsters, heavy cream...

"This is a combination of recipes I found on the internet. The prep time is an estimate (it will vary depending on how easy it is to remove the lobster meat and whether you decide to pursue the low-yield areas like the legs)."

Ingredients: lobsters, dry white wine...

"A lemony, fresh "pesto" of sorts coats these rich bites of goat cheese and lobster pasta. If you're cooking for two, simply freeze the remaining tortellini until you need them - they'll keep in a Ziploc bag up to 1 month - and you can either refrigerate the sauce in a covered container for up to a week or freeze it up to 1 month...."

Ingredients: fresh ground black pepper, eggs...