Ingredients: 
4 Florida lobster tails 
1/2 lb. butter 
1 tbsp. chopped parsley 
2 garlic cloves, smashed and chopped 
1 tbsp. lemon juice 
1/4 tsp. Tabasco 
2 tbsp. bread crumbs

Preparation:
Preheat oven to 400 degrees. Prepare lobster–thaw, split down back, NOT all the way through so can be butterflied.

Place butter, parsley, and rest in bowl. Blend.
Spread mixture over tails.
Cook 6-8 minutes in oven depending on size (large tails may take 15-20 minutes).
Serve with rice.
Serves 4.

Ingredients:
1 lb. Cooked seafood [lobster or crab recommended]
2 eggs, well beaten
Juice of 1 lime
Bacon Strips

Preparation:
Add eggs to crabmeat or lobster, season with salt, pepper and lime juice.
Form into little patties and wrap each with bacon strip.
Broil, turning frequently until bacon is a little crisp.

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Elsie Curry.

Ingredients:

• 4 crawfish tails
• 5 small pieces salt pork
• few drops olive oil
• 1 small onion, chopped
• 3 garlic plugs
• 1/2 small jar pimiento or 1/3 green pepper, chopped
• 1/2 can tomatoes or 1 (8 oz.) can tomato sauce
• 1 small can cream style corn
• black pepper
• salt to taste
• 1/2 small pkg. saltines

Preparation:
Soak crackers in a little water, then drain. With saltines, use less salt.
Boil crawfish tails 10 minutes: cool. Cut in small bieces and set aside.
Fry salt pork and olive oil. Add onion, garlic, pimiento, tomato and corn: simmer about 5 minutes.
Add mixture to drained crackers and crawfish tails. mix well and put in baking pan or dish.
Bake at 350 degrees until brown.

Indegredients:

1 1/2 cups wild rice 
2 Tablespoons butter 
1/2 cup chopped carrots 
1/2 cup chopped celery 
1 cup chopped green onion with tops 
4 cups water 
2 vegetable bouillon cubes 
1/2 teaspoon salt 
1-1 1/2 pounds cooked crawfish tails, 1″ cubes 
1 (10 1/2-ounce) can cream of shrimp soup 
1/2 cup sherry 
1/4 cup butter 

Salt, pepper and Tabasco sauce to tasteWash rice and soak, if recommended on package.

Melt butter in large saucepan. Add carrots, celery and green onion, and saute’ 3 or 4 minutes. Add water, bouillon cubes, salt, and drained rice. Bring to a boil and simmer, covered, until rice is tender and water is absorbed (about 40 minutes). (Add more water if needed to cook rice.)

Add crawfish tails and stir until blended.

Preheat oven to 375 degrees F. Mix soup, sherry, butter, and seasonings in a double boiler. Heat thoroughly. If sauce gets too thick, add more sherry.

Mix 2/3 of sauce with rice mixture and pour into a butter 2-2 1/2-quart casserole.

Bake 30 minutes. 
Serve remaining sauce separately. 
Serves 8-10.

Tomatoes stuffed with equal parts seasoned dry bread crumbs and Parmesan cheese, dotted with butter, may be slipped into the oven along with this dish, for an excellent meal.

Preparation Time: 30 mins Servings: 4

Ingredients:
4 spiny lobsters (dead) 
10 oz butter 
2 cups vine ripened tomatoes, diced 
1 tbsp olive oil 
2 tbsp red wine vinegar 
4 large leaves fresh basil 
1 shallot 
1 clove garlic, minced 
salt 
fresh cracked pepper

Remove the tail. Scrape any grit out of the head and chop the shell of the head in a food processor. Warm the butter in a small sauce pan with the lobster shell and cook on very low heat until the shells turn red. Strain through a china cap (sauce strainer) and chill.

Combine the tomatoes, olive oil, red wine vinegar, basil, garlic, shallot, salt and pepper for the tomato relish and chill. Bring 4 quarts of well salted water to boil in a stock pot and boil the tails for 6 minutes.

Remove the tails from the pot and, with kitchen shears, cut down the center underbelly of the tail. With a paring or utility knife, slice into the tail meat, expose the vein on top of the tail/meat and scrape it out. Salt and pepper the tails and brush them with butter.

Grill on both sides until tail is fully cooked, about 5 minutes on each side, brushing the open side with butter.

Top tails with tomato relish and butter. Lobster butter may be formed into a roll and sliced or scooped with a melon baller. The butter is also good brushed on bruschetta to be grilled and served with the lobster tails.