Rémoulade Sauce

Instructions

1. 1

   Mix all ingredients. Serve over cold boiled shrimp for a shrimp rémoulade main course or use as a dip for boiled shrimp. Sauce is best after 24 hours. Makes 2 1/4 cups sauce. Boiled Gulf Shrimp 28

2. 2

   Boiled Lobster Fill a steaming pot with 4 inches of water. Add 2 cloves minced garlic, one handful salt and 1/4 cup red or white wine, and bring to a vigorous boil. Toss the lobsters head first into the boiling water. Two 1 1/4 to 1 1/2 pound lobsters take 12 to 14 minutes. Remove from boiling water and serve. Boiled Lobster 29

3. 3

   Boiled State of Maine Lobster This is a favorite recipe from Maine Department of Marine Resources. Place live Maine lobsters in a kettle of briskly boiling salted water. Boil rapidly for 20 minutes for 1 1/4 pound lobsters, longer for larger size ones. Remove from the water and wipe dry. Then place each lobster on its back, split lengthwise with a heavy knife and crack the large claws. Serve whole lobster with a side dish of melted butter. Boiled State of Maine Lobster 30

4. 4

   Broiled Lobster Cut the raw meat from the shell of the tail, but do not remove. Discard the "apron" which protects the belly. Melt 1/4 pound butter, then add 1 tablespoon lemon juice and 2 medium pods pressed garlic. Simmer for 5 minutes. Pour butter sauce over lobster tails and bake at 300 degrees F until meat is tender. Garnish with very thin slices of lemon and fresh sprigs of parsley. Broiled Lobster 31