Lobster

Find $9,000+ in Your Inbox EVERY Week! Do you currently have a budget? Would you like to be able to afford steak, lobster and champagne whenever you like? Some people are making $9,000+ per week with us. That’s the simple truth. Check us out for yourself and see what we’re all about: [...]

A pair of fishermen have netted one of Britain’s biggest lobsters which experts claim may be 100 years old. The crustacean was so heavy that it broke the winch on board Jack Baker and Mark Tennyson’s fishing boat. Weighing in at 5.88kg (12.9lbs) and measuring 32in (81cm) long, the huge creature is the largest of its kind [...]

To boil lobsters.-----------------Ingredients:- 1/4 lb. of salt to each gallon of water.Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done

The sun came out today and lifted the steamy cloud that followed me throughout the holiday weekend. Herein are several short items gathered over the past several days, so this post should go down smooth. No required reading, although it occurred to me that I should start posting information about the books mentioned on this site. Accordingly, look for the Good Reads widget on the sidebar on this p

Hurrah, lobsternya gendong telur lagi ( Kuning Royo Royo ), artinya 1 – 2 bulan kedepan bibit-bibit baru penerus indukan akan hadir kedunia lol.., mengamati perkembangan lobster memang sangat menyenangkan, mulai dari pemilihan tempat pembesaran, pakan, moulting ( Ganti Kulit ), gendong telur, perawatan benih dan lain-lain Based On Experience, Tempat yang bagus untuk budi daya lobster

Matt Clarke looks at the so-called Blue lobster - and explains why not all blue lobsters are legal. Blue lobster, Cherax quadricarinatus Common name: Redclaw crayfish, Blue lobster, Blue crayfish, Blue yabby, Electric blue lobster, Electric blue crayfish, North Queensland yabby Scientific name: Cherax quadricarinatus Family: Parastacidae Order: Decapoda Class: Crustacea Origin: This species is

I’ve seen the above video several times, but decided to go ahead and post it since we didn’t have it here on Kezins. In addition to video game news, we like to throw in anything odd we can find on the web concerning Asian culture. If you are familiar with Calbee, you already [...]

Lobster: External Parts Book (External Anatomy of the Crustacean) (Spiral-bound)By Maitri Learning 1 utilised and new from $12.95 First tagged “childrens books” by Julia A. Volkman Customer tags: evolutionary biology, biology, crustacean, [...]

Ingredients: 4 lobsters, boiled 1 onion, chopped 1 clove garlic, finely chopped 2 teaspoons parsley, chopped 2 ounces brandy 4 cups white sauce 1 cup mushrooms, sliced 1/2 cup bread crumbs 2 teaspoons Worcestershire sauce few drops of Tabasco salt and pepper to taste Directions: 1. Halve the lobsters, remove the meat and dice. Wash the shells and reserve. 2. In a [...]

Grilling lobster tails is no more difficult than grilling a steak or a piece of chicken. We have provided you with a basic recipe and technique to get you started. You can browse through our delicious lobster recipes by clicking on the link below.Ingredients 4 Lobster Tails (Approx. 6-8oz each)4 Tbsp Butter2 Lemons4 Wooden or Metal Skewers Directions If the lobster tails are frozen, make sure to t

Fleming’s Prime Steakhouse & Wine Bar is a fantastic steakhouse that I discovered last year.. It’s on par with Ruth Chris, Mortons, and other top-tier steakhouses. In addition, they have a wine bar that is second to none! Fleming’s is doing a Memorable Meals special right now where you get a Filet Mignon & Lobster [...]

It's been said that no matter how ridiculous an idea may be, as long as it’s thought through well enough, it still has the potential to turn out really amazing. Take for example Nike SB's recent sneaker collaboration with Concepts (an 'urban wear' store in Cambridge, MA) and Pilot (a Boston design studio). This particular idea could have been absolutely ridiculous, but in my opinion turned out

The Latest Image of James Hook LobsterClick (here) for a Timeline of Events and Links to News ArticlesKnow of Any Interesting Boston News or Events That You'd Like to Share?Email me at beantownblog@gmail.com

The May 31st release of the Concepts x Nike SB Lobster Dunk Low was met by a large crowd of eager sneakerheads and obvious resellers. In one of the most comprehensive packaging executions in recent memory, a large number of relevant accessories were included which worked out perfectly with the Rob Heppler designed Lobster motif. A look here reveals the special box set gifted to the first 50 buyer

When the Nike SB Lobster Dunk was released on May 31st at Concepts it brought a long line of fans with it. There will sneakerheads from places such as NYC and Chicago that traveled to Concepts to await the release of the Lobster Dunk 2 days early. Concepts reported the crowd couldnt be anymore friendly [...]

With summer just around the corner, it's the perfect time for a lobster party. Gorton's is having a sale on lobster from now until June 22 where you can save $8 or more on live Maine lobsters. They can deliver these bad boys of to 3 lbs directly to your home. Go to gortonsfreshseafood.com to order your very own "Pinchy" (Simpson's reference).

Wooden Crate Edition For those lucky enough to have been the first 50 in line at Concepts this morning they were allowed to buy the special wooden crate edition of the Concepts Lobster Dunk Low SB. The next 150 pairs were in a special box which is printed to look like the wooden crate and both were sold out quickly. The first 200 pairs came equipped with a lobster claw rubber band, a tee shirt, a

Holy Cow! I used to take clients to this place all the time. I had a few folks that insisted on bringing lobsters back with them every time they came to Boston. We'd always swing by James Hook prior to heading to the airport.An early morning fire Friday destroyed the James Hook & Co. lobster and seafood business on Boston's waterfront. The fire at the landmark family business, which beg

Do you usually roast a turkey on Thanksgiving? This year try something different. Cook up a lavish lobster feast for friends and family. We know turkey is tradition and all that, but what’s life if we can’t bend a few traditions here and there. After all, change is supposed to be good. Thanksgiving Day is probably [...]

Valentine’s Day is celebrated worldwide as the most amorous day of the year. Initially, it was a day meant for lovers only. In recent times, however, Valentine’s Day is not just confined to those in love and is also celebrated by relatives, friends and colleagues. It does have a special meaning, though, for all those [...]

On Saturday May 31st Concepts out in Cambridge, MA will be releasing their collaborative Nike SB “Lobster” Dunk with a little party to go along with the release. Legal Seafoods will be in attendance to serve up some fresh lobster appetizers for the guest who stop by. The first 200 customers who stop by [...]

It’s indisputable. The lobster is the king of the seafood kingdom. When it comes to taste and nutrition it’s simply unmatched. There’s nothing like a fresh juicy lobster to spice up the dinner table. Lobsters can truly make a dinner par excellence. If we want to continue enjoying scrumptious lobster dinners, they have to be preserved [...]

Concepts and Nike have scheduled for their Nike Lobster SB Dunk Low to be sold on Saturday, May 31st. Inspired by the seafood industry of New England, the Lobster Dunk will be sold in an limited edition set and only at Concepts. Included in the first 200 pairs is limited packaging including a lobster claw [...]

Untuk lobster air tawar (LAT) akan mengalami matang gonad pada umur 6-7 bulan. Oleh itu, jika ingin membeli calon induk sebaiknya membelinya pada sebelum umur 6-7 bulan. atau cara lain dengan memilih inuk yang sudah berumur 5 bulan. Ini karena calon induk membutuhkan waktu yang cukup tapi tidak terlalu lama juga untuk beradaptasi dengan lingkungannya [...]

By: Tom S Power The Florida Keys is a magical place. In fact Key West, the Florida Keys most distant island, is only 90 miles from Cuba. On the gulf side you can go offshore for miles, stop your boat and stand in knee deep calm as glass water and not see land anywhere around you. It's an true surreal experience for an ocean lover and nature loving person. I've encountered many a sting ray and type

Recently, my family and I took a trip to Maine to visit relatives. During our stay, we toured the rocky shore lines and took in the beautiful architecture of the old towns. One sunny morning, three generations of Wardlaws boarded a lobster boat and set out on a guided lobster trapping excursion. We quickly learned lobstermen lead a life of hard work and regulations. Over the course of many years,

To me, pasta alioli is like a more elegantly simple, and healthy, version of fettucini alfredo. People will go to great lengths to reduce the fat and calories in traditional fettucini alfredo, and along the way it becomes a sort of franken-sauce with all sorts of odds and ends and quirky substitutions. So before you reach for the partially hydrogenated defatted cream cheese for some franken-fredo

I’ve seen these catcher game machines at arcades where you manipulate a robotic arm to grab the toy of your choice, but I don’t think I’ve ever seen a machine that lets you grab a live lobster. Kind of a fun alternative to simply scooping them up with a net from the tank and straight to [...]

Thats if your into the whole shellfish thing and all, but if you looking for a nice pair of unique SBs, definitely check these joints out. Featuring seafood restaurant tablecloth as the interior fabric, and even the restricting rubber-bands used to hold back the crustacean’s claws, these dunks are definitely some head turners. Head over [...]

Inspired by the Boston’s well known lobster and clam bakes, these Nike “Lobster” Dunk Low Premium SB are now dropping at select SB retailers in limited quantities.  Speckled panels, multiple reds used, picnic inner lining, and a blue rubber band completes this odd, but fresh pair of SBs.  Available now at Essence!  More images after [...]

Anyone ever having had a job suddenly yanked from under him by a questionable corporate decision will understand what Manny DeLeon is going through. Manny is one fine employee, a company man through and through who takes great pride in what he does for a living despite the low pay, the long hours, and the constant pressure from the home office to do more with less. Last Night at the Lobster may

Well fuck I just posted up a mad libs file plus all the recent scripts. In the mad libs file I also included Shakespearian insult comedy as well. Woo!My birthday is tomorrow. But that doesn't matter. "Why the fuck would he tell us that? No I can't accept that as truth. I will write an angry email to his dog now!" Because negative nelly, My birthday falls on a holiday. Its called Alice Day. I wasn't the one who made it by the way. Its celebrated world wide by pedophiles and sex offenders. Really it exists.I will be experimenting in audio synthesizing. Don't worry about what it means. Just lean back. Further. Just a little further. Now almost fall backwards. Your just experienced Iraq.

.......Dear Prawn / Lobster lovers:For your information and please do share this with your loved ones / friends / colleagues.Please be alert of this food item... It may infect your lung.Do not eat these mini lobsters.These mini crustaceans are literally the garbage cleaners in the sewage treatment plants.The 'dirtier' the water, the fatter these mini lobsters become.Their lungs are full of worms and their flesh saturated with poisonous metals.Unscrupulous merchants somehow found a way to get these marketed to eateries. Do not order this dish. Pass this to those friends who may want to try these mini 'lobsters'. BUT RATHER,RECIPE OF FRESH LIVE PRAWNSTry these fresh live prawns instead. Cheap at $9.80 per kg. The quantity in the pic below is about $3.00. (See: so many prawns)Somehow d' prawn

I have written a few "how to" posts before, but I think I need to write them more often.How to catch lobsterThere are probably only two viable ways for recreational anglers to catch lobster. The first method is to dive for lobster, either free dive or with scuba, and the second is to use a lobster trap or pot. Commercially lobster traps are the most widely used as they can lout out many hundreds of traps, but in the recreational fishery most people find diving for their lobster more rewarding and often more productive.Diving for lobsterBefore you begin any form of lobster fishing you need to make sure that you have all the appropriate licenses and familiarize yourself with the size and possession rules regarding the species you are targeting.When diving for lobster you will need the follow

Florida Keys Lobster Sport Season ExperienceBy: Tom S Power The Florida Keys is a magical place. In fact Key West, the Florida Keys most distant island, is only 90 miles from Cuba. On the gulf side you can go offshore for miles, stop your boat and stand in knee deep calm as glass water and not see land anywhere around you. It's an true surreal experience for an ocean lover and nature loving person. I've encountered many a sting ray and types of sea life while there.Nested away from the rest of the world, the Florida Keys have become a popular destination for Americans looking for a tropical vacation without traveling far from the country. There are several things to do for example award winning sport fishing, skin diving and snorkeling, trolling, kayaking, sailing, and species tours beyond

Ingredientsolive oil1 carrot, peeled and diced1 onion, peeled and diced3 shallots, peeled and diced2 stalks celery, diced3 sprigs fresh tarragon (or 1/2 teaspoon dried)3 sprigs fresh thyme (or 1/4 teaspoon dried)2 bay leaves2 cloves garlic, lightly crushed4 live lobsters (1-1/2 pounds each)1 cup Cognac1 cup Port2 cups Calvados or applejack2 cups heavy cream1 tablespoon tomato pastesalt and freshly ground black pepper2 Golden Delicious applesInstructionsCombine the olive oil and vegetables in a pot large enough to hold the lobsters. Cook the vegetables over medium heat just until they begin to color. Stir in the tarragon, thyme, bay leaves and garlic, then add the lobsters, Cognac, Port and Calvados. Increase heat to high, cover and cook for 12 minutes. Remove the lobsters from the pot and

Red Lobster's Spicey Spring Shrimp Stir-Fry RecipeIngredients:1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles(or 2 packs of ramen type noodles)2 tablespoons vegetable oil2 carrots -- cut into matchsticks1/2 pound snow peas -- trimmed1 small green chili -- cored, seeded,and cut into julienne strips1 small red chili -- cored, seeded,and cut into julienne strips1 tablespoon very-thinly-sliced ginger1 garlic clove -- minced1 bunch scallions - (8 to 10 ea) -- sliced thin1 tablespoon rice wine vinegar2 tablespoons soy sauce1 tablespoon sesame oil3 tablespoons orange juiceCooking Directions: If you are cooking your own shrimp be sure not to over cook them.Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add sea

I'm still pretty busy with work, so all I can offer you today is this little anecdote from my youth. On the plus side, I think I've convinced Grundir to come out of hiding and fill in for me on Wednesday. I think he's up to something. Anyway, here's the story of Morty the undead lobster. Enjoy.For simple cheap entertainment, few activities can top messing with drunk people.I’ve never been a big drinker, and in college my smartass friends and I used to amuse ourselves by going to parties and talking over the heads of our inebriated fellows. I guess it made us feel superior, making fun of people to their faces without them realizing what we were doing. Kind of a stupid way to entertain yourself when it comes down to it, but at least you don’t end the evening puking in some stranger

4 medium lobster tails, chopped 3 Tbsp butter 2 Tbsp shallots fine chopped 3 eggs, hard boiled eggs, chop white and yolks separately 1/2 tsp dry mustard salt and pepper to taste Mayonnaise to bind. 1 bunch of baby arugala In the butter, saute shallots until softened. Add lobster and cook until meat is opaque, about 5 minutes. Place mixture in a bowl [...]

Here's an excellent Asian appetizer that you can prepare for parties, or just to eat at home if you want to have something a little more special.Crispy and full of flavor, these will be a hit with your friends!Weight Watchers Lobster Rangoon recipeMakes 30 servingsIngredients8 ounces lobsters, finely chopped30 wonton wrappers2 (8ounce) packages cream cheese1 bunch green onions, finely chopped (use all but the white part)1 egg, mixed with 2 tablespoons watercanola oil (to deep fry wontons)2 tablespoons garlic juice (you can use the juice from a jar of chopped garlic in juice)2 tablespoons lemon juiceChinese duck sauce or plum sauce (for dipping)Preparation1. Put the cream cheese in a glass dish and microwave for 45 seconds.2. Finely chop the green onions finely, and add to cream cheese.3.

Red Lobster's Sparkling Fruit RecipeServing Size: 2Ingredients:2 fresh fruit1/2 cup sugar1 cup champagne or white wine1/2 teaspoon chopped fresh mintCooking Directions:Recommended fruits are: strawberries hulled and sliced lengthwise,melon balls, plums, peachs, pears, nectarines peeled quartered andseeded.Mix fruit gently in a shallow serving bowl, take care not to crush fruit.Sprinkle sugar evenly over bowlMix gently againPour cold champagne or wine over fruit, enough to almost cover fruit.Let stand refrigerated for 1 to 2 hours.Serve in chilled champagne glassesThis recipe yields 2 servings.Restaurant Recipes at

Check out this giant lobster and also a rare “orange” or “cooked” lobster color. A 20-pound lobster named ‘Goliath’ is donated to an aquarium after a contest. Watch Video… Post from: Random Thoughts of a Fish Tank Mogul Goliath the 20lb Lobster

by Andrew KH TanI just went to the market yesterday and bought 11 live Australia baby lobster and hopefully it will grow to RM300 giant lobster without any illnesses or diseases, I am feeding them with rice and fish meat.Will buy an 5x3 feet aquarium to display them in my living room.

This weekend, why not boil up some Maine lobsters for you and your friends. AllFreshSeafood.com. For the next two days, they are offering 30% off your entire purchase by using coupon code: 30PERCENT at checkout. Lobster dinners for two start at $59.99 (before discount). Go to AllFreshSeafood.com to order.

6 Lobster tails,cooked/chilled 6 tb Mayonnaise 1 ts Mustard,prepared 1 ts Lemon juice 1 ts Tarragon wine vinegar 1 tb Chives,finely minced 1 tb Parsley,finely minced Salt to taste Pepper to taste 1. Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces. Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled. 2. To [...]

3/4 c. Marie’s refrigerated sour cream and dill salad dressing 1 tsp. grated lemon peel 1 clove garlic, minced 1/8 tsp. pepper 4 frozen lobster tails (6 oz. each) In small bowl, combine salad dressing, peel, garlic and pepper. With kitchen shears, cut membrane from underside of lobster tails, discard. With sharp knife, loosen meat from shell, leaving meat and shell [...]

We went to The Prime Cuts last night with another couple, and the restaurant specialties are steak and lobster. Nearby the maître d' stand there was a big tank parading huge, healthy lobsters (thank God they did not show live cows too). I asked one of the staffs when we were collecting our coats back, if the lobster are for a show or they actually use (cook) them. She said that they do use the lobster in the tank if someone orders it. But the patrons are not allowed to pick the lobster by themselves.Why?Because it's considered as an animal cruelty.So you can order the lobster, but you can't point one of the inhabitants in the tank and tell the chef that you specifically want that lobster on the left corner because it looks fresher and bigger than the others!This triggered my curiosity so

I have been craving for fresh lobsters lately and good thing we found some at our favorite seafood store. This lobster is so yummy, and the red wine we made from the winery compliments the lobster superbly. Wish I could eat more but I am already stuffed.

Can't blame this guy to be in a bad mood, though... Wouldn't you also be feelin' testy if you were tied up, put on a bed of freezing ice, and then picked up and examined for the who knows how many times by prospective EATERS~?!Read my review of the Seafood Market and Restaurant HERE~!!More pics HERE~!!(Sorry for the weird tint of the clip... As I mentioned in my review, the whole place was bathed in this weird pink neon light~!!)

Red Lobster's Sole A La Meuniere RecipeServing Size: 4Ingredients:4 large sole fillets - (abt 1/2 lb ea)2 sticks unsalted butterAll-purpose flourSalt -- to tasteFreshly-ground white pepper -- to taste6 tablespoons lemon juice1 tablespoon minced parsley1 tablespoon minced shallotCooking Directions:Season fillets with salt and pepper.Dust fillets in flour and shake off excess.For each fillet, heat 1 tablespoon of butter in a large skillet.When foam subsides, saute sole 2 to 3 minutes on one side until brown.Carefully turn and brown on other side 2 to 3 minutes.Remove to a serving plate and keep warm, while cooking remaining fish.Place remaining butter in a skillet.When butter foams, add minced shallot, parsley and lemon juice.Pour over fish and serve.This recipe yields 4 servings.Restaurant

Red Lobster's Snuggled Salmon RecipeServing Size: 2Ingredients:1 boned, skinned salmon fillets - (8 ounces ea)1/2 pound lump blue crab meat2 large mushrooms -- sliced thin3 tablespoons Borson cheese1 package frozen Filo dough1/2 cup melted butter=== SAUCE ===2 cups orange juice4 tablespoons fresh lemon juice1 tablespoon minced shallots1/2 pound butter -- cut into 1 inch pieces1/4 cup heavy creamCooking Directions:Thaw filo dough in the fridge for 3 to 4 hours.Remove 6 sheets of the dough and place on the center of a cutting board.Brush liberally with melted butter.Place fillet in the center of the dough.Line the sliced mushrooms on top of the salmon.Place the crab meat on top of the mushrooms.Spread the cheese evenly on top.Fold one side of the dough over the salmon and press down lightly.

After all our mad shopping in Kuala Lumpur, we relaxed for a couple of days at The Andaman, in Langkawi. While we were there, the well proportioned concierge recommended a restaurant called Lobster Palace, if we were ever in the mood for seafood. This was a man who looked like he knew his food, so we needed no further invitation. The Andaman was quite a distance from Kuah, so by the time we arrived at Lobster Palace we were quite hungry. The menu was relatively simple, but when you have fresh seafood on offer, you don't really need much else!

Red Lobster's Snapper Veracruz RecipeServing Size: 6Ingredients:6 snapper fillets - (8 oz ea)Melted butterSalt -- to tasteFreshly-ground black pepper -- to taste2 cups Veracruz Sauce -- (see below)=== VERACRUZ SAUCE ===1 tablespoon chopped garlic1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup diced tomato2 tablespoons tomato paste1/4 cup sliced green olives1/2 cup olive oil1/2 cup chablis wine1 teaspoon oregano1/2 cup waterCooking Directions:To prepare Veracruz Sauce: Saute onion and garlic in olive oil until soft.Add all remaining ingredients, mix well.Bring to boil and simmer 10 minutes.To prepare the fish: Place fish fillets on a baking pan, skin-side down.Baste fish with melted butter.Sprinkle with salt and pepper.Pour Veracruz Sauce over snapper filets.Bake at 350 degrees for

Red Lobster's Shrimp Tree RecipeServing Size: 4Ingredients:1 styrofoam cone (18, 20, 22 or 24 incheshigh)ToothpicksCurly lettuce, mustard greens, or kaleCooked large shrimp -- tails onCombination of cherry tomatoes, blackolives,green olives, pineapple cubes, marinatedmushrooms, or baby corn - (select 2)Cocktail sauce -- for shrimpLemon wedges -- for garnishCooking Directions:Cut the center out of lettuce leaves and make long strips of the leaves, about 4 inches wide and as long as possible.Start pinning leaves to the cone with toothpicks until completely covered with green, leaving rufflededges to stick out between shrimp and other items.Makes rows of shrimp, tomatoes, pineapple or whatever you choose on the cone securing them with toothpicks.You can leave toothpick handles or push them in

Red Lobster's Shrimp Slaw RecipeServing Size: 6Ingredients:3 cups shredded cabbage (white or green)1 1/2 cups shredded spinach1 cup very-thinly-sliced celery8 ounces petite Alaskan shrimp -- cooked, peeled,and deveined=== DRESSING ===1/2 teaspoon grated fresh ginger1/2 teaspoon freshly-ground black pepper1 teaspoon salt1/4 cup white wine vineagar1/2 cup mayonaise2 tablespoons honeyCooking Directions:In a large bowl, toss vegetables together with shrimp.Mix ingredients for dressing until smooth.Toss vegetables together with dressing.Refrigerate for at least 1 hour.Mix well before serving.This recipe yields 6 to 8 servings.Restaurant Recipes at

Red Lobster's Shrimp Salad dRecipeServing Size: 2Ingredients:24 shrimp - (41/50 size) -- peeled, deveined,blanched, and chilled2/3 cup mayonnaise2 teaspoons lemon juice1 tablespoon chopped fresh parsley1/2 teaspoon Old Bay Seasoning2/3 cup finely sliced celery1 CantaloupeCooking Directions:Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.Add the celery and shrimp.Mix well.Refrigerate until served.Cut cantaloupe in half.Remove seeds.Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.Fill with shrimp salad and garnish with fresh chopped parsley.This recipe yields 2 servings.Restaurant Recipes at

Red Lobster's Shrimp Quiche RecipeServing Size: 4Ingredients:1 pre baked 9" pie crust4 ounces pettite Alskan shrimp -- cooked, peeled,and deveined2/3 cup grated Gruyere cheese2 eggs -- beaten1 cup light sour cream1 tablespoon finely-chopped green onions or chivesSalt -- to tasteFreshly-ground black pepper -- to tasteCooking Directions:Preheat oven to 350 degrees.Evenly spread shrimp on the bottom of the pie crust.Sprinkle with grated cheese.Beat together eggs, sour cream, green onions, salt and pepper.Slowly pour the mixture into the pie crust.Bake for 25 to 30 minutes. Serve warm or cold.This recipe yields 4 to 6 servings.Restaurant Recipes at

Red Lobster's Shrimp Palm Tree RecipeServing Size: 20Ingredients:10 pounds pre-cooked shrimp - (41/50 size)2 boxes lobster picks or fancy plastic toothpicks12 whole pineapples1 wide-base flower pot (or plastic bucket) with a flat bottom, filled with concrete, with a 4 ft. pliable copper pole in the middle1 quart cocktail sauce2 tablecloths or beach towels to wrap around base10 palm fronds - (to 20) or plastic palm fronds (available at most craft stores)Cooking Directions:Cut the top and bottom off the pineapples, then take a sharpening steel (used to sharpen knives) to pierce a hole lengthwise through the pineapples.Put the pineapples on the coper pole; turn the pineapples so they fit snugly together.Put a piece of shrimp on a lobster pick (fancy plastic toothpick) and place it at the top

Yes, this actually exists. On an excursion through some New England states I practically drove off the road when I first saw a sign advertising lobster at this fast food chain. I just had to get a closer look. That's when I discovered that this unique sandwich is served only at select McDonald's locations, mostly in Maine, for a limited time only during the summer months. It's basically a lobster salad served on a hoagie roll with some lettuce, but with fresh Maine lobster, is quite tasty.Since you can't get this anywhere else, I figured this sandwich was a prime candidate for kitchen cloning. Here's a recipe to make a version of your own that has never before been published.1\2 cup cooked Maine Lobster (fresh is best)1\2 tablespoon mayonnaisepinch salt1 lettuce leafsmall hoagie roll1. Mix

Red Lobster's Shrimp Gazpacho RecipeServing Size: 4Ingredients:20 ounces V-8 vegetable juice (or tomato juice or bloody Mary mix if you prefer)2 tablespoons red wine vinegar1 tablespoon olive oil1 teaspoon chopped fresh cilantro1 teaspoon chopped fresh parsley1/2 teaspoon Worcestershire sauce1/4 teaspoon Tobasco sauce1 tablespoon lime juice1 cup fresh tomatoes in 1/4" dice1/2 cup seeded cucumber in 1/4" dice1/4 cup celery finely chopped1/4 cup green onions in 1/4" slices1/4 cup bell pepper in 1/4" diceSalt -- to tasteFreshly-ground black pepper -- to taste1 cup cooked peeled deveined shrimp - (100/200 count)Cooking Directions:Hold shrimp chilled until ready to serve.Combine all ingredients (except shrimp) until thoroughly mixed.Chill the vegetable mixture for at least 2 hours prior to serv

Red Lobster's Shrimp Diablo RecipeServing Size: 4 Ingredients:3 pounds large uncooked shrimp in shells -- (no heads)1/2 pound unsalted butter1 jar Kraft BBQ sauce1/2 cup ketchup1 tablespoon freshly-ground pepper4 tablespoons liquid crab boil1/4 cup red hot sauceCooking Directions:Wash shrimp in cool water and remove heads if needed.Soak shrimp in milk overnight.Mix all sauce ingredients in a sauce pan and stir until boiling.Remove from heat and refirgerate for at least four hours.Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce.Let stand 1 hour.Bake uncovered in preheated oven (450 degrees) for 15 minutes (less time for smaller shrimp).Restaurant Recipes at

Red Lobster's Shrimp Chowder RecipeServing Size: 6Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter3 cans condensed clam chowder - (10 oz ea)1 1/2 cups milk1 1/2 cups half-and-half1/2 cup clam juice1 tablespoon melted butter1/4 teaspoon thyme1/4 cup sherry1 1/2 cups frozen cornFresh chives -- (optional)Cooking Directions:Remove tails from shrimp.In a 4-quart pot, combine clam chowder, milk, half-and-half, clam juice, melted butter, thyme, sherry, and corn.Cook over medium heat, stirring occasionally until hot, but not boiling.Add shrimp and heat thoroughly.Garnish with chives, if desired.Serve with crusty bread.This recipe yields 6 servings.Restaurant Recipes at

Red Lobster's Shrimp Balasico RecipeServing Size: 4Ingredients:30 cooked shrimp2 1/2 cups chopped tomato1 tablespoon dried basil -- plus1 teaspoon dried basil1 cup chunky tomato sauce2 tablespoons chopped green onion3 tablespoons white wine -- (optional)8 black olives -- sliced1/8 teaspoon salt1/8 teaspoon freshly-ground black pepper1/8 teaspoon garlic powder1/2 pound angel hair pastaCooking Directions:Combine chopped tomato, basil, tomato sauce, green onions, wine, olives, salt, pepper and garlic powder in large saucepan and simmer 5 to 10 minutes, stirring occasionally.Cook pasta, rinse and drain well.Remove tails from shrimp, if desired.Add shrimp to tomato mixture.Simmer until warm, about 2 minutes.Serve over pasta.This recipe yields 4 to 6 servings.Restaurant Recipes at

1 cup velveeta, cubed1 cup swiss cheese in small pieces1 can Campbell's condensed cream of shrimp soup1 cup milk1/2 teaspoon cayenne1/2 teapsoon paprika1 broiled lobster tail (or 1 1/2 cups imitation) − choppedCombine everything but the lobster in a medium saucepan and cook over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with diced red pepper, if desired, and serve with french bread.

3 lb. Large Uncooked Shrimp In the Shells (no heads)Milk1/2 lb. Unsalted Butter1 Jar Kraft BBQ Sauce1/2 Cup Ketchup1 Tablespoon Fresh Ground Pepper1/4 Cup Frank's Red Hot SauceWash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight.Mix all sauce ingredients in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and coverevenly with the sauce. Let stand 1 hour. Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp).

Communism just ain't what it used to be, folks. And let's all work to keep it that way. One of Berlin's top communists (honest, they really do still exist here), Sahra Wagenknecht is certainly doing her level best to contribute to this heroic, international effort, so make damned sure that you do your best, too. Recently having ordered a "rich man's dish" of lobster at a Strasbourg restaurant, the Stalinist Left Party sweetheart apparently didn't think to send it back for some pale soup and stale bread in time and was caught on camera betraying her party, her past, and her lofty political ideals, ideals which clearly leave no room for capitalist stalk-eyed decapod crustaceans like that. Some say she even ordered Coke with her L Word, too. And this at a time when her party generates the few votes it gets by selling what it packages as being the growing inequality between rich and poor in Germany. How shocking. And more shocking still, Wagenknecht is

Red Lobster's Shrimp And Cheese PuffsServing Size: 30Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter1 sheet puff pastry - (1/2 pkg) -- defrosted2 packages cream cheese - (3 oz ea) -- softened1/2 cup crumbled blue cheese -- softened2 teaspoons finely-chopped onion1/4 teaspoon lemon juice1/4 teaspoon Worcestershire sauceMilk -- for brushingParmesan cheeseCooking Directions:Combine softened cheeses with onion, lemon juice and Worcestershire sauce.(Makes 1 cup of cheese mixture)Roll pastry sheet on a floured board into a 11- by 14-inch rectangle.Spread cheese mixture over pastry sheet.With the tip of a sharp knife, cut the pastry into 3/4-inch lengthwise strips.Cut each strip into thirds.Wrap each cocktail shrimp with a cheese pastry strip.Place shrimp seam-side down on a greased cookie sheet.Brush with milk; sprinkle with Parmesan cheese.Bake at 400 degrees for 5 to 7 minutes or until pastry is golden.This recipe yields 30 puffs.

Red Lobster's Shrimp And Bacon AppetizerServing Size: 30Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter15 slices lean bacon - (abt 1 lb)1 can pineapple chunks - (14 oz) -- and/or1 can water chestnuts -- sliced3/4 cup sweet 'n' sour sauce1/3 cup picante sauce3 tablespoons white wineToothpicksCooking Directions:Cut bacon slices in half.Partially cook bacon slices on a shallow pan at 400 degrees for 3 minutes (or microwave on high in two batches for 2 to 3 minutes each); drain on paper towels.Select 15 pineapple chunks; cut each piece in half.Place pineapple piece and/or water chestnut and 1 shrimp on each half slice of bacon. Wrap bacon around the two and secure with a toothpick.Repeat.Combine sweet 'n' sour sauce, picante sauce, and wine.Stir well and brush on each appetizer; place on a baking sheet.Bake in a 425 degree oven for approximately 7 to 8 minutes.Replace picks with fresh picks and place on serving platter.Garnish with pineapple chunks and serve remaining s

BOSTON LOBSTER FEAST8304 Crystal Clear LaneOrlando, FL 32809www.bostonlobsterfeast.comWhere is it?It's about as far back in the restaurant as you can go.From the main entrance, head left, past the hostess table and enter into the dining room. Once there, go past the many sections of the buffet. When you hit the wall of windows that faces Sand Lake Road, turn right. You'll enter a hallway then that runs behind the kitchen then. Head to the back of that hallway and you'll find the bathrooms.What's it like?This seafood buffet prides itself on its freshly cooked shellfish, and for the price (about $40 per person, as of this writing), it's not a bad deal, considering you'll get plenty of lobster, crab and other sea-faring dishes (prepared in a variety of ways, not just steaming), as well standard buffet items like roast beef, veggie sides, salad, soup and the like. It's decent quality food, though this is certainly not one of the better seafood places in town.Given the somewhat fishy

Red Lobster's Shrimp And Bacon AppetizerServing Size: 30Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter15 slices lean bacon - (abt 1 lb)1 can pineapple chunks - (14 oz) -- and/or1 can water chestnuts -- sliced3/4 cup sweet 'n' sour sauce1/3 cup picante sauce3 tablespoons white wineToothpicksCooking Directions: Cut bacon slices in half.Partially cook bacon slices on a shallow pan at 400 degrees for 3 minutes (or microwave on high in two batches for 2 to 3 minutes each); drain on paper towels.Select 15 pineapple chunks; cut each piece in half.Place pineapple piece and/or water chestnut and 1 shrimp on each half slice of bacon. Wrap bacon around the two and secure with a toothpick.Repeat.Combine sweet 'n' sour sauce, picante sauce, and wine.Stir well and brush on each appetizer; place on a baking sheet.Bake in a 425 degree oven for approximately 7 to 8 minutes.Replace picks with fresh picks and place on serving platter.Garnish with pineapple chunks and serve remaining s

Red Lobster's Seafood ChiliIngredients:1 pound medium shrimp -- peeled, deveined,and tails removed1/2 pound bay scallops1 pound boneless skinless white fish1 tablespoon vegetable oil1 garlic clove -- chopped1/2 cup celery in 1/4" dice1/2 cup red onion in 1/4" dice1 large can whole tomatoes1 small can tomato paste - (8 oz)1 can dark kidney beans1 tablespoon chili powder1/2 teaspoon ground corriander2 whole bay leaves1 teaspoon cayenne pepper1 teaspoon sugar1 tablespoon salt1 teaspoon freshly-ground black pepper1/4 cup green peppers in 1/4" dice1/2 cup red peppers in 1/4" diceCooking Directions:Heat oil in a large sauce pan add onions, garlic, celery and seafood.Saute until almost cooked.Empty canned whole tomatoes in a shallow bowl and cut into small pieces.This can be done in a blender.Do not puree.Add to the seafood mixture.Reduce heat to medium-low and add beans, tomato paste, spices and peppers.Stir together so that the seafood is not stuck on the bottom.Heat until bubling, then re

The price: $2,995.For that price, you get your very own lobster trap for the season and all of the crustaceans that you catch (guaranteed minimum: 40), courtesy of Ready Seafoods. The price includes shipping, as well as other accoutrements, including mussels, clams, Maine-made gourmet desserts, bibs, cooking instructions, and gift cards, as you catch a piece of Maine.

Red Lobster's Rock Shrimp CreoleIngredients:2 pounds rock shrimp -- peeled, devined1/4 cup butter1/2 cup green bell pepper in 1/2" dice1/2 cup onion in 1/4" dice1/4 cup finely-chopped celery1 garlic clove -- minced2 tablespoons flour -- all purpose1 can whole peeled tomatoes - (14 1/2 oz) -- roughly cut1 teaspoon sugar1 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon freshly-ground black pepper3 cups cooked rice - (to 4 cups)Cooking Directions:Rinse shrimp briefly and remove any large veins that are visible.In a small sauce pan melt 2 tablespoons of butter over medium heat.Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat. Add tomatoes and their juice to the butter and flour mixture, stir well and heat through.The mixture will thicken.Hold warm.In a large skillet melt 2 tablespoons of butter and over medium-high heat cook bell pepper, onion, celery, and garlic until soft but with a little bit of a crunch.Add shrimp and cook until no longer tran

3/4 lb slobster tail meat — roughly chopped 1/2 teaspoon salt 1/4 teaspoon paprika 1/2 cup chilled heavy cream 1 tablespoon minced tarragon 4 small puff pastry shells 1egg with 1 tablespoon water to make egg wash 1ounce Sevruga caviar — optional Preheat oven to 400 degrees F. In a food processor, puree the lobster meat with the salt and paprika. [...]

This is the humorous, embarrassing, and expensive story of how I acquired my first debt. The story begins just a couple of months after I graduated high school. I was working at a fast food joint and although I liked my job, I was ready to start college. A friend of a friend was moving to Los Angeles to start school. He wanted to be a filmmaker and figured that schools in L.A. were his best bet. He was looking for some folks to help him move and I had a month until college started so I figured what the heck. I was tired of my job anyhow. I had traveled before, but hadn’t done very much on my own at that point (I was only 17 years old). The trip to L.A. was going to be a long drive, but I had savings from working and a credit card with a $500 limit. I had plenty of money for a road trip! I had been good with the credit card up to that point. I had only purchased a few things and had primarily gotten the card to start building my credit (on advice from my father, who helpe

Red Lobster's Roasted Maine Lobster With Crabmeat StuffingServing Size: 2Ingredients:=== STUFFING ===1 pound blue crab meat1 teaspoon minced shallot1 teaspoon parsley1 tablespoon mayonnaise1 tablespoon bread crumbs1 whole egg1 teaspoon lemon juice1/8 teaspoon worcheshire=== LOBSTER ===2 whole Maine lobsters - (1 1/4 lbs ea)1 stick butter -- cut into pieces1 teaspoon paprika2 tablespoons lemon juiceCooking Directions: For the stuffing: Blend all stuffing ingredients except crab.Fold in crabmeat -- refrigerate.For the lobsters: Split lobsters lengthwise with a large knife, remove stomach sac.Place equal portions of crab stuffing in each head.Crack claws with the blunt side of knife.Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.Bake in a 400 degree oven for 15 minutes.Serve with melted butter and lemon wedges.This recipe yields 2 servings.

Red Lobster's Remoulade SauceIngredients:2 cups mayonnaise1/2 cup Dijon mustard2 tablespoons sweet paprika2 teaspoon cayenne pepper1 teaspoon salt1/4 cup apple cider vinegar1/2 cup minced green onions1/4 teaspoon Tobasco sauce1/2 cup chopped fresh parsley1/2 cup minced celery1/4 cup ketchup1 teaspoon minced garlicCooking Directions:Mix together by hand, you want to keep it chunky.This can be made ahead of time and stored in a non-metal container.This recipe yields enough sauce for 4 servings (about 4 cups).

Serving Size: 6Ingredients:1 cup olive oil2 tablespoons soy sauce3 tablespoons red wine vinegar1/4 teaspoon Tabasco sauce1 teaspoon Dijon Mustard1/4 teaspoon ginger3 cups cooked, cooled white rice or clear noodles8 ounces raw mushrooms -- sliced4 ounces water chestnuts -- thinly sliced4 ounces finely chopped red pepper1 pound blanched sea scallops -- thickly sliced1 tablespoon chopped fresh parsley1 tablespoon chopped fresh chivesCooking Directions:If scallops are thicker than 3/4 inch, slice in half.Blanch scallops in boiling water for 3 to 4 minutes or until firm, and cool immediately.Prepare a dressing with the oil, vinegar, Tabasco, mustard, and ginger.Set aside the parsley and chives.Combine the remaining ingredients carefully so that the scallops do not become shredded, then mix with the dressing.Garnish with parsley and chives.Serve chilled.This recipe provides 6 servings.

Serving Size: 4Ingredients:2 dozen blue mussels -- rinsed, drained1 cup dry white wine2 tablespoons finely-chopped garlic1 can diced tomatoes - (8 oz) -- with juice1 teaspoon salt1/4 teaspoon freshly-ground white pepper1/2 cup chopped fresh basil - (loosely packed)2 tablespoons chopped fresh parsleyCooking Directions:In a large saucepan, combine all ingredients except mussels.Bring to a boil and add mussels, cover and simmer for 6 to 8 minutes until allmussels have opened.Remove cover and simmer 2 more minutes.Serve hot with garlic bread and your favorite wine.This recipe yields 4 servings.

By: Sherry Shantel It was during the era of Pilgrims in Plymouth, Massachusetts when settlers noticed the Native Americans' unique method of cooking seafood over seaweed and hot stones in a pit. It was during this period when the renowned New England clambake was born. Though it may have originated in New England, the lobster clambake has become a fun summer tradition all over the United States. It is made possible by the convenient and fast shipping of Maine live lobster anywhere in the country, thanks to the Internet.Live Lobsters can come in many sizes. The smallest lobsters are called chickens, and weigh between 1 and 1.25 pounds. This type of lobsters are perfect for people with small appetites or to be served alongside another main course. For the average appetite, you will want to select 1.25-pound "Quarter" or 1.50-pound "Half" lobsters. These lobsters are larger than the chick and will provide a hearty meal.Shellfish and clams also have several different types. But before you

Ingredients:1/2 teaspoon minced Garlic1 tablespoon minced onion1 tablespoon diced celery2 tablespoons mayonnaise1 whole egg1/8 teaspoon salt1/8 teaspoon freshly-ground black pepper1 teaspoon Dijon mustard1 teaspoon Old Bay Seasoning1/4 cup bread crumbs1 pound lump crabmeat2 tablespoons oil -- for sauteingCooking Directions:In a large stainless steel bowl combine all ingredients except crab meat and bread crumbs.Using gloved hands, gently mix in crab meat then add bread crumbs.Spread a thin layer of plain bread crumbs on work surface.Form crab mixture into equal balls, approximately 2 inches in diameter.Place on crumbs.Gently flatten ball of crab mixture and round the edges.Form cakes about 1/2-inch thick and 3 inches round.Refrigerate.In a saute pan, melt 2 tablespoons of oil until hot.Gently slide in crab cakes 2 at a time.Brown on one side approximate 2 to 3 minutes.Turn and brown on the other side.Turn down heat to simmer and cook crab cakes another 5 to 8 minutes.This recipe create

Serving Size: 4Ingredients:BLACKENING FISH4 catfish fillets1/4 cup melted butter1/4 cup Red Lobster's Cajun SeasoningBAY SHRIMP SAUCE1 cup heavy whipping cream2 tablespoons shallots in 1/8" dice1 tablespoon vegetable oil1/2 cup white wine2 tablespoons Red Lobster's Cajun Seasoning2 tablespoons fresh chopped parsley1/4 cup sour cream6 ounces bay shrimp -- cookedCooking Directions:To make Bay Shrimp Sauce: Saute shallots in vegetable oil until translucent.Add white wine and simmer until reduced by two thirds.Add heavy cream and simmer until reduced by one third.Add seasoning, parsley and sour cream and simmer 1 minute.Stir in Bay Shrimp and keep hot until serving.To make Louisiana Lacy's Catfish: Preheat a cast-iron skillet (thehotter, the better).Dip or brush catfish fillets with melted butter.Sprinkle 1 tablespoon of seasoning evenly on each side of fish.Cook over high heat until a dark brown (almost black) crust is formed.Turn over and cook other side.Place fish on plate and top wi

Preparation time less than 30 minsCooking time less than 10 minsIngredients1x750g/1½lb lobster, cooked20g/¾oz fresh parmesan, gratedFor the sauce30g/1oz butter1 shallot, finely chopped1x284ml/10fl oz tub fresh fish stock55ml/2fl oz white wine100ml/3½ fl oz double cream½ tsp English mustard2 tbsp chopped parsley½ lemon, juice onlysaltfreshly ground black pepperMethodCut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.

Serving Size: 4Ingredients:2 pounds linguini -- cooked, drained4 ounces lobster meat -- cut into 1" pieces16 medium shrimp - (31/35 size) -- peeled, deveined6 ounces bay scallops2 yellow squash -- cut in half,then into 1/2" slices1 red bell pepper -- cut into 1" pieces4 ounces snow peas -- cleaned2 tablespoons finely-chopped garlic4 ounces butter1/2 cup white wine10 ounces chicken stock1 teaspoon salt1/2 teaspoon coarsely-ground black pepper3 tablespoons fresh lemon juice1 tablespoon cornstarch2 tablespoons chopped fresh parsleyCooking Directions:In a large saute pan, saute all seafood in 2 ounces of butter until half cooked.Remove from saute pan and set aside.Saute vegetables and garlic in remaining 2 unces of butter for 5 minutes.Add white wine and cook for 2 minutes.Add chicken stock, salt and pepper and simmer 5 minutes.Mix lemon juice and cornstarch and blend into chicken stock.Return seafood to pan and simmer 5 minutes.Add chopped parsley and pour over linguini to serve.This reci

Red Lobster's Lobster De JongheServing Size: 6Ingredients:24 ounces cooked lobster meat1/2 cup melted butter1/2 cup bread crumbs1/2 cup grated Parmesan cheese2 tablespoons finely-sliced green onion1/4 cup melted butter1 tablespoon lemon juiceCooking Directions:Cut lobster into half inch pieces.Place lobster meat into a shallow baking dish or 6 individual casseroles.Pour 1/2 cup melted butter over the lobster.In a small bowl, mix together bread crumbs, cheese, green onion, 1/4 cup melted butter and lemon juice.Spread bread crumb topping evenly over lobster meat.Bake uncovered at 350 degrees until topping is brown (about 25 minutes).Individual casseroles or shallow baking dishes will require the same amount of cooking time.

Red Lobster's Lobster De JongheServing Size: 6Ingredients:24 ounces cooked lobster meat1/2 cup melted butter1/2 cup bread crumbs1/2 cup grated Parmesan cheese2 tablespoons finely-sliced green onion1/4 cup melted butter1 tablespoon lemon juiceCooking Directions:Cut lobster in 1/2" pieces.Place lobster meat into a shallow baking dish or 6 individual casseroles.Pour 1/2 cup melted butter over the lobster.In a small bowl, mix together bread crumbs, cheese, green onion, 1/4 cup melted butter and lemon juice.Spread bread crumb topping evenly over lobster meat.Bake uncovered at 350 degrees until topping is brown (about 25 minutes).Individual casseroles or shallow baking dishes will require the same amount of cooking time.

Red Lobster's Light And Fruity Wine CoolerServing Size: 6Ingredients:1/2 cup fresh squeezed orange juice -- (pulp is ok)1/4 cup cranberry juice2 tablespoons fresh squeezed lime juice2 teaspoons granulated sugar1 cup Sprite or 7-UP1 bottle Sauternes or Piesporter type winesCooking Directions:Mix together first four ingredients until sugar is dissolved, chill well.Fill wine or colins glass with ice.Fill 1/2 way with wine.Add Sprite to fill the glass 3/4 full.Add fruit juice mixture to taste.Garnish with fresh fruit slices on the rim or floating on top.

Red Lobster's Jay's Jumpin' JambalayaIngredients:1 small Red Lobster Cocktail Shrimp Party Platter1 medium onion -- diced2 medium green bell peppers -- diced8 celery stalks -- diced1 can chopped tomatoes - (28 oz) -- with juice1 cup oil1/4 cup flour1/2 teaspoon cayenne pepper - (to 1 tspn) -- or to taste1/8 teaspoon black pepper1 teaspoon salt -- or to taste1/4 cup dry sherry1/2 teaspoon minced garlicCooking Directions:Remove tails from shrimp if desired.Add oil to large skillet.Place onions, celery, green bell peppers, and garlic in hot oil.Saute 2 minutes, then cover and sweat until cooked (5 to 7 minutes).Stir again.Sprinkle flour over vegetables and stir.Cook 5 minutes until roux begins to brown and stick to vegetables.Stir in tomatoes; allow to boil and thicken.Add shrimp, cayenne, pepper and salt.Cook 5 minutes.Add sherry; bring back to a boil.Serve over white rice.This recipe yields 4 to 6 servings.