How to Cook Lobster Tails and Tournados

If you are using small sized lobster tails you probably want to add steak to your menu. Ingredients: Frozen uncooked lobster tails, thawed – 4oz to 5oz Butter Cayenne Pepper Procedure Using kitchen shears, cut through the shell, down the centre right to the end of the shell only. If not completely thawed, hold under room temperature tap water to speed the process up. Spread the shell apart slightly and cut meat down the centre being careful not to cut all the way through. Insert a finger under the meat (between the cartilage) and gently bring meat to top of the shell. Push the shell together so meat stays on top of the lobster shell. Spread the softened butter generously in a think layer over meat. Sprinkle lightly with the cayenne pepper and arrange on a shallow baking pan. If you’re not quite ready to serve you can refrigerate them until ready. Bake in a very hot oven at 550 degrees Fahrenheit (about 260 Celsius) for about 7 minutes. Serve with melted butter in little bowls or dishes for dipping. For poached lobster tails place the thawed lobster tails in boiling salted water, cover and let simmer for about 10 minutes. Remove cartilage and serve as is, or loosen and cut up meat and replace in shell before serving. This meal goes lovely with baked potatoes, carrots and a Cesar salad. If your guests are big eaters then adding steak to the dinner might be a good idea. If you feel like keeping the dinner fancy and extra special then Tournados might be a lovely addition. Tournados Fillet steaks, 1 ¼ - 1 ½ inches thick. Bacon Slices Margarine Pepper Mushroom Caps Bread Slices Around each steak circle a slice of bacon and secure with wooden toothpick. Fry in margarine or butter, browning both sides for about 3 minutes for rare and about 5 minutes each side for medium. It is important to turn the steaks without piercing the meat. Sprinkle with pepper and remove and keep hot. Sauté mushroom caps in frying pan. Cut bread in circles slightly larger than steaks and then fry to brown both sides. Place fillets on fried bread rounds and top each fillet with a mushroom cap.Once again this recipe is a lovely addition to the lobster tails or by itself. Serve with potatoes, carrots, salad or any other special side dish you have cooked up!

Seafood's Crab Spaghetti Casserole

What you need: 1 package of spaghetti (250 grams) 300ml condensed cream of mushroom soup 250ml milk 3 tbsp. butter (50 grams) 250 grams grated cheese 350grams flaked crab meat pepper Directions: Cook spaghetti in salted boiling water until tender. Drain when finished. Heat soup and stir until smooth. Add butter and milk to the soup. When the soup is hot remove from heat and stir in grated cheese (save some to sprinkle on top). Combine cheese sauce with spaghetti, crab meat, and pepper. Place in greased shallow casserole and sprinkle with remaining cheese. Bake in hot oven (200 Celciuc, 400F) for about 30 minutes. This is a very simple recipe for when you want something different in a hurry. I consider this one the the old "student" recipes, which involve putting together different ingredients to make a meal (i.e. tinned soup with tinned fish and speghetti).

Salmon with mustard butter and dill sauce

This is a great and simple recipe for salmon. It is very simple and makes a very juicy and tasty bit of fish. All you need to serve 6 (or 4 hungry people): 1.1kg of Salmon steaks, or a single piece of boned middle cut salmon 175g butter 45ml whole grain mustard 20ml (4 tsp) dried dill salt and pepper 300g fresh spinach, rocket or mixed salad leaves (I prefer to use rocket, and watercress works well too). Gently melt the butter in a pan with the mustard and dill. Place the salmon on a big glass dish, try to cover as much of a dish as possible. If you have steaks they should all fit together nicely. If you have whole salmon, plan with skin up. Once melted, pour over the mustard butter sauce. Spinkle of salt and pepper and cover with tin foil. Cook for about 20-25 minutes at 230 degrees C. Place the rocket/ spinach on a plate and place the salmon on top, straight from the oven. Obviously if whole salmon, slice first. When you place the hot salmon and sauce on the leaves is slightly cooks them which makes it all taste a bit better I think. Another easy meal.