Chefs reveal secret lobster gems

• 1 medium white onion n 2 stalks celery n 3 tbsp butter 
• 1/2 cup flour 
• 1 cup vegetable stock 
• 1 cup corn kernels — canned or frozen 
• 1/2 lb. cooked spiny lobster meat 
• 1 cup heavy cream 
• Salt and pepper to taste 
• 1 tbsp chopped parsley 

• Chop onion and celery into small pieces and sauté in butter until translucent.
• At medium heat, add flour to make a roux, whisking all the time until smooth.
• Add vegetable stock, salt and pepper, whisking together until combined. 
• Add corn and cooked lobster meat, heating until almost boiling.
• Turn heat back to medium.
• Add heavy cream and cook until heated through.
• Ladle into bowls and garnish with chopped parsley.

• 2 cups cooked elbow macaroni
• 1 & 1/2 cups grated white cheddar cheese
• 1/2 cup milk
• 1/2 cup heavy cream
• Pinch of nutmeg
• Salt and pepper to taste
• 1/2 lb. cooked spiny lobster meat
• 1/2 Lb. cooked crab meat or imitation crab meat
• 1 tbsp chopped parsley 

• Cook elbow macaroni following directions on package and drain.
• Heat milk until almost boiling.
• Add 1 cup grated white cheddar cheese, stirring until smooth. 
• Add salt, pepper and nutmeg stirring to combine. 
• Add cooked spiny lobster, crabmeat and heavy cream. 
• Cook for one minute and remove from heat.
• Fold in cooked macaroni until completely combined with cheese mixture.
• Divide macaroni evenly between two oven-proof, single serve dishes.
• Sprinkling 1/4 cup of grated white cheddar cheese over each. 
• Broil until cheese is bubbly and golden brown, watching carefully so it doesn’t burn.
• Garnish with chopped parsley and serve. 

Half Stuffed Bermuda Lobster with Crab Meat Stuffing

Crab Meat Stuffing:

• 10 Sliced of white bread, cubed
• 1 cup shredded crab meat
• 1 cup diced onions
• 1 cup diced celery
• 2 tbsp chopped parsley
• 2 eggs
• 1 cup milk
• 1/2 cup of butter
• Salt
• Pepper
• Thyme
• Marjoram
• Smoked or regular paprika powder

Method: 

• Sauté onions, celery and parsley in the butter.
• Add to bread and crab meat mixture.
• Heat milk and add.
• Mix, let cool.
• Add eggs.
• Season to taste.

Preparation:

• Cut Lobster in half and clean then loosen tail meat.
• Season with lemon juice, Worchester sauce, salt, pepper, paprika.
• Stuff lobster lightly with stuffing.
• Cover with clarified butter.
• Place on baking sheet and bake at 350 degrees for 30-45 minutes depending on size.
• Serve with melted butter and your favourite side dishes.