Ingredients:

8 slices bacon, chopped fine
1 cup chopped onion
2 large garlic cloves, minced
2 tablespoons olive oil
1 cup finely diced red bell pepper
1 cup finely diced green bell pepper
1/2 teaspoon dried oregano, crumbled
2 teaspoons wine vinegar
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
24 cherry stone clams, shucked and the bottom shells reserved
Coarse salt, for filling the pan and platter

Methods:

1. In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet.

2. In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the oregano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.

3. Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400*F (204*C) oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.

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Ingredients:

1/4 cup salt
4 (1 1/2-pound) lobsters

Methods:

1. Pour water into a large stockpot according to this formula: 1 gallon for the first pound of lobster and 1 additional quart for each additional pound.
2. Bring to a rolling boil and add salt.
3. Add lobsters, head first, one at a time and quickly cover. Boil for about 11 minutes from the time the water returns to a boil. Meat should be opaque and firm or 140°F when an instant-read thermometer is inserted into the tail meat.
4. Drain well and serve.

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Ingredients:

8 lobster tails, cooked
2 cups dry bread crumbs
1/2 pound butter
2 teaspoons Worcestershire sauce
1/8 teaspoon salt

Methods:

1. Preheat oven to 325°F.
2. Remove the meat from the cooked lobster tails and combine with dry bread crumbs, butter, Worcestershire sauce and salt.Fill the tails with the stuffing. Place in a foil lined baking pan and bring the edges of the foil over the tails.
3. Bake 50 minutes serve hot.

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Ingredients:

3 large eggs, separated
1 1/2 cups crab meat, flaked
1 cup crushed saltine crackers
1/4 cup butter, melted
2 teaspoons lemon juice
1 teaspoon minced green bell pepper
1 teaspoon minced celery

Methods:

1. Preheat oven to 375°F. Grease 8 custard cups set aside.
2. In a medium bowl beat egg yolks. Add crab, crackers, butter, lemon juice, bell pepper and celery blend thoroughly.
3. In another bowl with an electric mixer on medium-high speed, beat egg whites until stiff.Fold into crab mixture.
4. Spoon mixture into custard cups.Set cups in a baking pan filled with hot water and bake for 25 minutes or until set.Serve with a flavored mayonnaise or aïoli sauce.

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Ingredients:

1 (9-ounce) package BUITONI® Angel Hair Pasta
1 (10-ounce) package BUITONI Refrigerated Alfredo Sauce
8 ounces fresh lump crab meat or surimi
1/4 cup freshly grated Parmesan cheese

Methods:

1. Prepare pasta according to package directions.
2. Heat sauce and crab meat in medium saucepan until hot add pasta, heat through.Top with Parmesan cheese.

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