Snap up these delicious lobster dishes

To cook live lobsters

Bring 12 quarts of salted water to boil in a large stock pot.  Place lobsters head-first in boiling water, cover and cook for approximately 8 to 10 minutes.  Pick lobster meat from shell and dice into bite-size chunks.

Combine avocados, Serrano, garlic, lime juice, cilantro and water in blender and process until smooth.  Correct seasoning with salt and pepper, to taste.

Preheat oven to 400°F. Top four tortillas with equal amounts of lobster meat and cheese and cover with remaining tortillas to make quesadillas. Using a 10-inch sauté pan, heat oil at medium high and cook each quesadilla until crispy on bottom.  Flip and cook other side until crispy.  Place quesadillas on baking pan and bake in oven for 3 minutes. Cut quesadillas into 6 pieces and dollop each slice with sour cream and avocado salsa

To cook live lobsters
Bring 12 quarts of salted water to boil in a large stock pot.  Place lobsters head-first in boiling water, cover and cook for 8 to 10 minutes.

For fresh lemon mayonnaise
(4-1/2 tablespoons regular mayonnaise may be substituted)
Crack egg into medium-size bowl and whisk.  While whisking, drizzle oil into egg until emulsified.  Whisk in remaining ingredients.

To make lobster roll
Brush roll (inside and out) with melted butter and lightly toast in oven or bagel toaster.  Cut lobster meat into large chunks.  Combine lobster meat and celery, and gently fold in mayonnaise with rubber spatula.  Add salt and pepper to taste and divide evenly among rolls.

To cook live lobsters
Bring 12 quarts of salted water to boil in a large stock pot.  Place lobsters head-first in boiling water, cover and cook for approximately 8 to 10 minutes.

For shallot vinaigrette dressing
Pour vinegar into a medium-size bowl and very slowly drizzle oil into vinegar while constantly whisking mixture.  Whisk in remaining ingredients.  Add salt and pepper, to taste.

To make salad
Using a slicer, mandoline or sharp knife, slice fennel as thin as possible.  Blanch beans in boiling salted water and immediately douse in bowl of ice water.  Peel and segment grapefruit.  Cut lobster tail into bite-size chunks, leaving claws whole.  Gently mix all ingredients together.  Using a rubber spatula, gently fold in dressing.  Divide equally among 4 plates.

Fill a large stockpot with 12 quarts of water and 3 tablespoons of regular table salt.   Bring to boil.  Remove elastic bands from lobsters and place head-first into boiling water. Cover pot with lid and return to boil for 10-12 minutes.  Remove lobsters from water, cool and pick meat out of the shells. 

Cut lobster meat to bite-size pieces, except claws, which should remain whole.  Reserve all shells and place lobster meat in refrigerator. 

Place lobster shells, coriander seed, fennel seed, bay leaves, peppercorns and thyme in cheesecloth, tie top, and put aside.  Drain and dry stockpot, add bacon, and sauté over medium heat until crispy.  Discard some of the fat and add the garlic, cooking until lightly browned.  Add olive oil, celery, carrots, onions and fennel, and continue stirring with a wooden spoon until vegetables are soft but not breaking apart (approximately 7 minutes).  Add zucchini and fresh tomatoes and keep stirring until the tomatoes almost disappear. 

Add tomato paste, Old Bay Seasoning and crushed red pepper (consistency should be almost pudding-like).  Add the wine and cook until reduced by half.  Add minced clams, Cannellini beans, and 3-1/2 quarts of water.  Add the lobster shell and spices cheesecloth to the pot.  Cover and bring to a boil, then lower heat and simmer for approximately 1 hour.  Add the sea salt and chopped basil and simmer for 1/2 hour more, then discard the cheesecloth.  Add mussels.  Once mussels open, add lobster meat and serve immediately.  Serve in soup bowls accompanied by garlic bread or peasant bread.