Lobster and Pasta Prep.:

1 lb. cooked bahamian lobster meat OR meat from 4 Maine lobsters - about 1 1/2 lb. each
1 lb. edible pea pods (or may substitute broccoli or frozen peas)
1 lb. linguine (or pasta of choice)

Use cooked lobster meat cut into bite size pieces. If live Maine lobsters are used, boil lobsters 12 minutes. Pick out meat, keeping claw meat whole and tails cut in half lengthwise. Cover to keep warm and set aside, or prepare in advance and refrigerate. Cook pasta according to package directions while making sauce. To warm cold lobster meat, place lobster meat in colander before draining pasta. Hot pasta/vegetable water draining through the colander will heat the lobster meat. When pasta is cooked, add pea pods (or frozen peas) to kettle. If substituting fresh broccoli, the broccoli should be broken or cut into bite size pieces and added to the kettle 2-3 minutes before the pasta is cooked and drained. To serve: Pile pasta with pea pods (or other veggie) on four dinner plates, arrange lobster meat on pasta, and top with sauce of choice. Try to place two claws and two half tails on each plate. Serves 4.

Creamy Garlic Sauce:

dash Tabasco (optional)

Melt butter with olive oil. Mash garlic and parsley together. Cook garlic and parsley mixture slowly in melted butter and olive oil until soft. Add fat free sour cream, salt, pepper and Tabasco, heating slowly. Serve over lobster and pasta.

Creamy Lemon Sauce:

8 tbsp. butter
2 cloves garlic mashed
1/4 cup flour
4 tbsp. lemon juice
8 oz. clam juice (no sand from bottom of bottle)
salt and pepper to taste
dash Tabasco (optional)

One inch steak should be cooked 3 inches from heat. Two inch steak should be cooked 4 inches from heat. Three inch steak should be cooked 6 inches from heat. Broil until one side is brown (and seeping some blood) - turn - broil until other side is brown. Turn only once! Let steak rest on a warm plate before slicing. a 1 1/2 inch steak should be cooked 8 minutes on one side; 7 minutes on second side for Rare. On a hot grill, five minutes per side will give you a Rare steak. Add one minute per side for Medium Rare, another for Medium. To test, cut close to the bone and look - or press gently with finger. Steak should be resistant and springy.