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1 tbsp. salt
1 1/2 lb. live lobster
1 bay leaf
2 slices lemon
2 slices onion
1 stalk celery with leaves
3 peppercorns
2 sprigs fresh parsley
1 lb. raw shrimp

SAUCE:

6 tbsp. lightly salted butter
2 tbsp. minced onion
5 tbsp. all-purpose flour
1 c. reserved seafood stock
1 c. chicken stock
1 1/2 c. light cream
1/2 c. dry white wine
1/4 c. fresh grated Parmesan cheese
1 tbsp. Dijon mustard
3 to 4 drops hot pepper sauce
1 tsp. salt
1/2 tsp. freshly ground pepper

PASTA:

1 tsp. salt
1 tbsp. oil
1 lb. vermicelli spaghetti
3 tbsp. light salted butter
3 tbsp. freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley for garnish

DIRECTIONS:

1. To prepare seafood, bring about 6 quarts water to a boil; add salt, lobster, bay leaf, lemon, onion, celery, peppercorns, and parsley. Bring to a second boil; then simmer, covered, 15 minutes. Remove lobster and any scum from stock. Add shrimp and simmer about 4 minutes longer, until shrimp are pink. Remove shrimp and reserve 1 cup seafood stock. Shell lobster and shrimp; cut lobster meat in uniform chunks. Cover and set aside.
2. To make sauce, melt butter; add onion and cook 2 to 3 minutes, but do not brown. Stir in flour. Gradually add reserved seafood stock, chicken stock, cream and wine. Cook, stirring over low heat about 10 minutes, until smooth and thick. Stir in cheese, mustard, hot pepper sauce, brandy, if desired, salt and pepper; cook over low heat another 10 minutes, stirring frequently. Add seafood; simmer gently until heated through; keep warm.

3. To make pasta, bring large pot of water to a boil. Add salt and oil, then pasta, stirring vigorously. Cook pasta al dente; drain thoroughly; return to pot and add butter and Parmesan cheese. Toss quickly until pasta is coated with melted butter and cheese. Turn onto warm platter; top with seafood and sauce; sprinkle with chopped parsley.

TIPS: Crab meat or scallops can be substituted for lobster and/or shrimp. Do not parboil these as in step 1, but add raw to the cream sauce at the end of step 2. Large crayfish are another good substitute. Bottled clam juice and/or chicken broth will replace the cup of reserved seafood stock.

2 c. broccoli flowerets
2 c. cauliflower flowerets
1 c. Chinese pea pods
8 oz. fake crab meat seafood
1 tbsp. butter
1/2 lb. Velveeta light, cubed
2 or 3 tbsp. skim milk
1/2 tsp. grated lemon peel
12 oz. fettucine or spaghetti

DIRECTIONS:

Cook fettucine; drain. Stir-fry vegetables and crabmeat until vegetables are crisp-tender. Stir Velveeta, milk, lemon peel in saucepan over low heat until smooth. Pour cheese mixture over pasta and vegetables. Season with pepper, as desired.

1/2 lb. coarsely chopped bacon
1 coarsely chopped med. onion
1 sweet red pepper, sliced in julienne strips
2 minced cloves garlic
1 sm. zucchini, sliced in 1/8″ rounds
1/2 lb. fresh mushrooms, sliced
1 lb. peeled & deveined shrimp
1 1/2 Paul Prudhomme Seafood Magic
2 lbs. fresh linguine
1 oz. fresh grated Parmesan cheese
2 c. warmed heavy cream
Salt & pepper
Accent to taste

DIRECTIONS:

In large skillet, saute bacon over medium high heat until opaque, add onion and saute until golden. Add red pepper and garlic, cook 1 minute and then stir in zucchini and mushrooms. Cook 1 more minute. Remove bacon and vegetables to a heated bowl, but leave drippings in skillet. Place shrimp in skillet and saute for about 30 seconds, sprinkle with Seafood Magic and continue cooking until shrimp is pink in color. Return bacon and vegetable mixture to the skillet and keep warm. Meanwhile, cook linguine until al dente, drain and stir into shrimp mixture. Add Parmesan cheese and warm cream. Season with salt, pepper and Accent to taste. Yield: 4 to 6 servings.

1 (7 oz.) Creamettes sm. shells, cooked & rinsed in cold water
1 (8 oz.) pkg. Louis King crab, diced
3/4 c. frozen peas, thawed
1 (8 oz.) can water chestnuts, drained & finely chopped
1/2 c. slivered red pepper
Celery (opt.)

DRESSING:

1 1/2 c. Miracle Whip
1/2 c. Hoffman House Shrimp or Seafood sauce
1 tsp. dry onion powder

DIRECTIONS:

Blend and mix. Line a mold with Saran Wrap and mold. Flip over next day.

Preheat oven to 350 degrees. Cook pasta according to package directions and drain well. Combine wine, both types of mayonnaise, soup and dill weed. Stir into pasta, then carefully stir in cheese and seafood. Pour mixture into a 1 1/2-quart casserole. Cover and bake for 30 minutes until hot and bubbly. Sprinkle with potato chips before serving.

Calories 272 Fat 8 g Carbs 30 g Sodium 599 mg Fiber 1 g.

This recipe for Seafood Casserole serves/makes 6.

4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)
1/4 ounce white wine
2 tablespoons butter
1/2 cup heavy cream
2 ounces Roma tomatoes, diced
1 ounce white pearl onions, diced
1 ounce shallots
1 tablespoon tarragon
1/2 pound Florentyna’s Black & White Langostino (lobster) ravioli

DIRECTIONS:

Recipe courtesy Florentyna’s Pasta Factory, Inglewood, CA

Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over

This recipe for Florentyna’s Black & White Lobster Ravioli serves/makes 1.

1 (1 lb.) pkg. rotini
1 tbsp. olive oil
1 med. onion, diced
2 spears celery, diced
2 tsp. granulated garlic
Salt to taste
2 tbsp. Creole seafood seasoning
1 tbsp. dried parsley
1 lb. crawfish tails
1 can golden mushroom soup
1-2 cans milk

DIRECTIONS:

Prepare 1/2 package of rotini according to package directions and set aside. In a large saucepan saute onion and celery in olive oil. Add seasonings, parsley and soup. Gradually add milk using soup can until creamy. Next, add crawfish tails and stir well. Finally, add cooked rotini and blend. Serves 6.

1 lb. scallops (bay or sea)
1 lb. shrimp (lg.)
1 lb. Divella pasta (tube)
1 lg. can College Inn chicken broth
1/2 lg. can water
2 tbsp. olive oil
2 cloves garlic, sliced thin
4 or 5 tbsp. flour
1 1/2 sticks butter
1/2 c. white wine
2 dashes of lemon pepper
1 dash nutmeg
1 pt. heavy cream
1/2 c. Parmesan cheese
1/2 container Contadina plum tomato sauce (refrigerated section)
1 c. Italian parsley, chopped fine

ALFREDO SAUCE:

DIRECTIONS:

1. Heat 1 stick butter in saucepan until melted and add flour, stirring constantly. Add heavy cream slowly and cook until mixture thickens. Add nutmeg, lemon pepper, Parmesan cheese and garlic. Continue cooking and stirring. Add plum tomato sauce and parsley, stir and set aside.
2. Saute seafood in olive oil and 1/2 stick butter until pink, then add wine.

3. Cook pasta in chicken broth and water according to package directions. Reserve liquid when done.

4. Toss pasta and sauce together, then add seafood and toss again. Heat in casserole in 350 degree oven until warm (30 minutes). Reheat with reserved pasta broth. (May substitute lobster, crab and prosciutto for shrimp and scallops).

1 lb. of surimi, crab, scallops (inclusive, either/or)
8 oz. sour cream
2 oz. heavy cream
2 tbsp. cooking wine
2 tbsp. basil
1 clove garlic or equivalent, chopped
1 dash salt
1/4 c. onion, chopped coarsely
1 sprig parsley (garnish)
1 pkg. linguini or cappellini
Sliced lemon (optional)

DIRECTIONS:

Saute onion, garlic and add seafood. Lightly brown; add wine. Add basil. Stir. Add 4 oz. sour cream. Bring to a slow boil. Add 2 oz. heavy cream and sour cream. Simmer; stir often.
In a separate pan, bring 6 cups water to fast boil. Add pasta; slow boil for 8-10 minutes; strain.

Portion noodles as desired per serving plate.

Add considerable dollop of seafood sauce. Sprig parsley for garnish. Serve with fine dry white wine under candlelight. Serves 4.

1 pound mostaccioli pasta — uncooked
2 teaspoons vegetable oil — divided
12 ounces frozen small shrimp — thawed
3 medium carrots — thinly sliced
1 bunch scallions — sliced
1 pound asparagus — cut into pieces
1 cup fresh orange juice
salt and pepper — to taste

DIRECTIONS:

Prepare pasta according to package directions. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots 2 minutes. Add the scallions and asparagus and stir-fry 3-4 minutes, until asparagus is tender-crisp. When pasta is done, drain well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Serve immediately.