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.
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.
Ingredients:
4 salmon steaks
2 tablespoons lemon pepper
2 tablespoon parsley
2 tablespoon garlic powder
1 tablespoon old bay seasoning
Methods:
Spray baking dish with a non stick spray.In a small bowl add all seasonings then sprinkle both sides of salmon bake at 350 for 20 minutes.
Ingredients:
6 Salmon Fillets about 7 oz. each
1 1/2 oz. clarified butter
1 1/2 oz. Vegetable Oil
1 Lemon, thinly sliced
Mustard Sauce:
1/4 cup Shallots, minced 1 oz. Butter
6 oz Dry white wine
1/2 cup Heavy cream
3/4 tbsp. Stone ground mustard
1/8 cup Chives, chopped
1/8 cup Parsley, chopped
Salt to taste
Garnish
Miniature pear tomatoes
Parsley sprigs
Methods:
Arrange salmon fillets in baking pan, drizzle with combined butter and oil and top with lemon slices. Bake in 400°F oven 15 minutes or until flesh is no longer translucent.
To Prepare Mustard Sauce: Lightly saute shallots in butter add wine and reduce until nearly evaporated. Add cream; cook and stir until thickened. Add mustard, chives, and parsley. Season to taste with salt.
To Serve: Ladle serving of sauce on serving plate, arrange lemon topped salmon on sauce. Garnish with pear tomatoes and parsley sprigs.
Ingredients:
1 (1 pound) can salmon
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
Methods:
Heat oven to 450 degrees F.Drain salmon place in 9-inch pie plate.Pour sour cream over salmon. Sprinkle with salt and pepper.Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches.Serve with lemon quarters.