Seafood is on the menu with gourmet dish

By: By Pat Koch Special to the Star and Enterprise | SCNow
Published: October 02, 2009

Lobster Tails Steamed in Beer

1 bottle of your favorite beer (or 1 cup water or wine, if you don’t like beer)
2 whole lobster tails, thawed if frozen
1 stick of real butter

You will need a steamer unit or a steamer basket that will fit into a large pot with a lid. If necessary use a canning jar lid to elevate the steamer basket. Bring the beer to a boil over medium to high heat. If the lobster tails are still in the shell, split the shell lengthwise. Place the steamer basket in the pan with the lobster tails, shells up, in it and cover the pot. Reduce the heat and simmer for 8 minutes. Melt the butter and use to dip the lobster meat in.

Serves: 2
Source: Allrecipes.com (Internet)

Gourmet Shrimp

1 cup catsup
1/4 cup sauterne
2 tablespoons snipped parsley
1/4 cup butter
1 clove garlic, minced
1 teaspoon dried dill
2 cups shelled, raw shrimp, thawed and dried with paper towels

Combine first 3 ingredients together and chill thoroughly, or use your favorite shrimp sauce. Melt the butter in a skillet. Add the garlic and dill. Cook several minutes. Add the shrimp and cook until shrimp turn pink, about 5 to 10 minutes. Turn occasionally. Salt to taste. Serve with sauce.

Serves: 2
Source: Better Homes and Gardens Encyclopedia of Cooking