Royal Fisheries Trading

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SALAD

1 c. diced apples
1 c. diced celery
1 c. diced green pepper
1 c. diced red pepper (opt.)
1 c. diced water chestnuts
2 c. fresh catch lobster meat or shrimps

Cook lobster meat /shrimps by boiling for 5 minutes and cool it. Chop all ingredients uniformly .

Salad Dressing:

2 c. mayonnaise
2 tbsp. Dijon mustard
1-3 tbsp. lobster base (optional)
1 tsp. Accent
Dash Tabasco
Salt to taste
1 tbsp. lemon juice

Mix mayonnaise with Dijon mustard, lobster base, Accent and a dash of Tabasco with salt to taste. Blend well and mix with salad ingredients. Yield: 2 quarts or 8 to 12

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CRUMB FRIED SHRIMP or LOBSTER

400gr.fresh catch raw, tail on shrimp or lobster meat
1 eggs, beaten
1/2 tsp. salt
1/4 c. all-purpose flour
1/2 c. dry bread crumbs
A pinch paprika
oil for deep frying

Stir salt into eggs. Dip fresh catch shrimp or lobster meat into egg mixture then roll in crumbs made by combining flour, dry bread crumbs and paprika. Fry in deep fat, 350 degrees, for 2 to 3 minutes. Drain on absorbent paper. Serve with cocktail sauce or tartar sauce. 6 servings.

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BATTER FRIED SHRIMP OR LOBSTER

Fresh catch tail on shrimp or lobster meat
Flour
Cooking oil
Ice water
Egg
Salt
Pepper
Lemon juice (opt.)
Other spices (opt.)

As far as the amount of ingredients, you the cook be the judge. It all depends on the amount of shrimp you have to fry. If too much batter is made, it can be saved for a later use.

Put flour in bowl, add oil. Mix until paste is formed. Add egg and mix. Add cold water (ice cold). Add salt, pepper, lemon juice and other spices, if desired.

If batter is too thin add more flour, if too thick add more ice water. Your shrimp should just stick to batter and not drip.

Your shrimp must be thoroughly dried before they are put in this batter. Butterfly shrimp before putting in the batter. Let drain in a colander or dry with paper towels. Fry in deep fat.

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LOBSTER THERMIDOR

2 fresh catch whole rock lobster
Salt
1/2 c. plus 2 tbsp. butter
Salt and pepper
2 tbsp. flour
Cracker crumbs, mixed with Worcestershire sauce and butter/ parmesan cheese grated
2 tbsp. finely chopped onion
2 tbsp. finely chopped mushroom
Pinch of dry mustard
3/4 c. cream

Plunge lobster into heavily salted boiling water for 20 minutes. Cool. Split in half. Remove meat; dice in 1/4 inch pieces. Saute onion in 1/2 cup of butter. Saute mushrooms in 1/4 cup of butter in another pan. Sprinkle each with mustard, salt and pepper. Add half the wine to each pan; continue to cook until liquid is reduced. Make cream sauce by melting 2 tablespoons butter, blending in flour and adding cream. Cook stirring until smoothly thickened. Add lobster, onion and mushroom mixture. Return to half shells. Top with crumbs or cheese. Broil for 15 minutes.

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SHRIMP PASTA

12 oz. pkg. rotini pasta
1 c. fresh grated Parmesan cheese
4 cloves pressed garlic
3/4 c. olive oil
1-2 c. shrimp (1/2 lb.)
2 tsp. dried parsley or 1/2 c. fresh parsley

Heat olive oil over low heat. Add garlic and saute lightly. Remove from heat and add parsley. Cook and drain pasta. Toss hot pasta with the oil, garlic, and parsley mixture. Add shrimp and toss. Lastly add the Parmesan cheese and toss. Serve immediately.