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Big Italian hugggg backatcha.. Things are a bit tender, but so what.. LOL

LOBSTER Cooking frozen lobster tails is easy. Fill a pot with enough water to cover your lobster tails, bring your water to a boil and drop in your tails. When the water returns to a boil, reduce heat and set your timer for 6 minutes (for an 8 oz. lobster tail).
Other methods for cooking frozen lobster tails are grilling or broiling. When using this method for cooking frozen lobster tails, we recommend par-boiling the lobster tail first. Par-boil the lobster tail for 5 minutes then remove the tail from the water. Lay the tail on its back side with the soft underside of the shell facing up. Take a knife and cut through the shell lengthwise down the middle. Pry the shell open, pour melted butter and squeeze lemon juice right into the meat. Grill with the cut side facing up for 3-4 minutes.

Broiled Lobster Thermidor
Any combination of cooked seafood can be added to this recipe such as scallops, shrimp, or crab meat. The topping of shredded white bread can be prepared in a food processor or a rough dice or julienne can be done by hand.

2 each broiler ready 2 lbs. lobsters
3 teaspoons butter
2 teaspoons flour
1 tablespoon minced shallots
¼ cup heavy cream
salt & pepper to taste
1 teaspoon paprika
pinch cayenne
1 tablespoon sherry wine
1 to 2 cups of shredded white bread
2 tablespoons hard grated cheese
2 tablespoons melted butter
8 butter pats

Prepare the lobsters for broiling. Crack the claws with a cleaver or a heavy French knife. In a saucepan bring 1 cup of water to a boil, add the lobster claws, cover and steam for about 12 minutes. Remove the lobster claws and set them aside to cool and reserve the lobster stock. When the claws are cool enough to handle, shell them and cut the claw meat into bite sized chunks and cover.
Brush the inside of the lobster tail and body with melted butter and place them in a 375° oven for about 25 minutes or until the tail meat becomes white and firm. Check the lobsters often to prevent drying out, every oven is different and cooking times are just a guide.
While the lobsters are cooking, melt the butter in a heavy sauté pan and sauté the shallots until they become transparent, add the flour and cook for an additional minute. Slowly add the lobster stock left over from cooking the claws, while whisking smooth. Next add the sherry wine and the paprika and adjust the seasoning with salt and pepper. Add the lobster meat to the sauce to warm it.
When the lobsters are cooked remove them from the oven and fill the body and tail with the Thermidor sauce. Top the lobsters with the shredded white bread, grated cheese, and several butter pats. Place the lobsters under a broiler until the topping is toasted. Return to the oven for 10 minutes then serve at once
Yield: 2 servings

Lobster or Seafood Newburg
Many recipes for Newburg Sauce call for paprika as the coloring agent rather than using a tomato product. While a sauce colored with paprika may be more stable, paprika has a tendency to be bitter tasting. For this reason we use tomato puree to color our Newburg Sauce. Take special care not to boil the sauce as the acidity of the tomato may cause the sauce to break or separate.

4 each, puff pastry shells
8 ounces lobster meat (bite sized cubes)
8 ounces sea scallops
8 ounces shrimp (peeled & de-veined)
¼ cup butter
2 cups milk
3 tablespoons all purpose flour
½ cup tomato puree
salt to taste
2 tablespoons sherry wine

Puff pastry shells are an optional item in this recipe and can be found in the frozen food section of most grocery stores. Cook the pastry shells according to the manufacturers' directions and put them aside.
Heat the milk in a heavy saucepan over a medium heat until the milk begins to simmer. In a separate saucepan melt the butter and add the flour to it making a roux and cook the roux over a medium heat for about a minute while whisking. Add the tomato puree to the roux and cook while whisking for an additional minute.
Add the hot milk to the roux –tomato mixture a ½ cup at a time while continually whisking. Once the milk is incorporated into the sauce add the sherry wine and check the seasoning for saltiness. Simmer the sauce over a low heat for about 10 minutes to allow the alcohol to burn off then remove the sauce from the fire and cover.
In a sauté pan melt 3 tablespoons of butter over a medium heat. When the butter begins to bubble add the shrimp and sauté for about a minute. Next add the scallops and lobster meat and sauté until the scallops are white and firm. Add enough Newburg Sauce to the sauté pan to just cover the seafood and simmer for about 2 minutes. If the sauce seems too thick you may thin it down with a little milk. Adjust the seasoning. Serve over pastry shell and garnish with parsley sprigs and a lemon wedge.