Live 1 1/2 pound lobster per person

Instructions

1. 1

   Tomatoes, skinned and finely chopped A little wine or fish stock Butter Sherry Vanilla extract Cayenne pepper Cut the lobster in half. Crack the claws and cut the tail through the joints. Melt a knob of butter in a heavy saute pan, fry the onion and garlic gently. Add the lobster pieces and cook until they go red, before removing them to someplace warm. Now turn up the heat and add the rest of the ingredients, except the vanilla, buter and cayenne. Reduce the tomatoes until they're a bubbling mush, then turn down the heat and add the butter in bits and stir to stop the sauce from separating. Finally, add half a teaspoon of vanilla and a shake of cayenne. Pour the sauce over the lobster and serve with rice. amyl http://www.cs.cmu.edu/~mjw/recipes/seafood/lobster-vanilla.html [12/17/1999 11:55:42 AM]

2. 2

   COLLECTION: Octopus recipes COLLECTION: Octopus recipes From: [email protected] (Peter Ryall) Date: Thu, 4 Nov 93 09:46:14 +0100 A Taste Of The Greek Islands by Pamela Westland. OCTOPUS IN RED WINE (Htapothi krasato) -------------------------------------- this one's REALLY good ... INGREDIENTS ------------------------------------------------------------ 1kg (2.25lb) young octopus 8tbsp olive oil 350g (12oz) small onions or shallots 150ml (0.25pint) red wine 6tbsp red wine vinegar 225g (8oz) canned tomatoes, roughly chopped 2tbsp tomato puree 4 bay leaves 2 tsp dried oregano black pepper 2tbsp chopped parsley DIRECTIONS ------------------------------------------------------------ First clean the octopus. Pull off the tentacles, remove and discard the intestines and the ink sac, the eyes and the beak. Skin the octopus and wash and scrub it thoroughly to remove any traces of sand. Cut it into 4-5cm (1.5-2inch) pieces and put it into a saucepan over medium heat to release the liquid. Stir the octopus until this liquid has evaporated. Pour on the oil and stir the octopus to seal it on all sides. Add the whole onions and cook them, stirring once or twice, until they colour slightly. Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano and several grindings of pepper. Stir well, cover the pan and simmer very gently for 1-1.25 hrs, checking from time to time that the sauce has not dried out. If it does - and this would only happen if the heat were too high - add a little more wine or water. The octopus is cooked when it can be easily pierced with a skewer. http://www.cs.cmu.edu/~mjw/recipes/seafood/octopus-coll.html (1 of 3) [12/17/1999 11:55:43 AM]

3. 3

   COLLECTION: Octopus recipes The sauce should be thick, like a runny paste. If any of the liquid separates, remove the lid from the pan, slightly increase the heat and stir until some of the liquid evaporates and the sauce thickens. Discard the bay leaves and stir in the parsley. Taste the sauce and adjust the seasoning if necessary. Serve, if you like, with rice and a salad. A Greek essential is country bread to mop up the sauce. SERVES 4-6. ********************************************************************** PICKLED OCTOPUS (Htapothi toursi) --------------------------------- an excellent meze ... INGREDIENTS ------------------------------------------------------------ 1kg (2.25lb) young octopus about 150ml (0.25pint) olive oil about 150ml (0.25pint) red wine vinegar 4 cloves garlic salt and black pepper 4-6 stalks thyme or 1tsp dried thyme lemon wedges, to serve DIRECTIONS ------------------------------------------------------------