1. In large saucepan, cook the past according to the package directions, drain well and sit aside.

2. In a blender container or food processor bowl, compine 3/4 cup of the drained beans and the chicken broth, blending until smooth. Add to the pan used for cooking the pasta and bring to boil. Return the pasta to the pan.

3. Meanwhile, in a large skillet, cook garlic in 1 Tbsp hot olive oil for one minute. Add tomatoes, cook for one minute. Add the remaining beans, cooked lobster, snipped parley, pepper and salt. Heat through.

4. Add the tomato mixture to hot pasta, toss to coat. Top with parsley sprigs and a drizzle of olive oil. Serve immediately. Makes 4 servings.

TIPS: If cooked lobster is not available for purchase, cook 3 lobster tails and romove from shell and chop. To broil the lobster, use a large kitchen knife and cut through top shell, cutting just through to the bottom of the shell without getting into the lobster. Place, cut side up, on broiler pan and brush with melted butter. Broil 4 to 5 inches from the heat source for 12-15 minutes or until meat is opaque.

This dish works well with any firm-fleshed white fish or, if you prefer, substitute peeled shrimp.

There is nothing better than relaxing in the evening with fresh seafood cooking on the barbecue at sunset. Coupled with a warm corn tortilla and icy cold beer in hand, you’ll understand why the fresh seafood taco is a local favorite in Baja.

Ingredients
1 pound shrimp, deveined, peeled and skewered.
1/2 cup salted butter, melted
two cloves garlic, minced
red chili flakes, or minced fresh jalapeno, lime juice.

Preparation instructions.
Melt the butter and add the minced garlic and chili flakes or minced jalapeno for spice. Place the skewered shrimp on the barbecue over medium to low heat. Squeeze a bit of lime juice over each skewer and brush them generously with a spiced butter. Cook until the trap turned OPEC, the outer flesh turns peak and the meat is firm. Be careful not to overcook. Once done, remove the strap from the grill and brush with the spiced butter once more. Serve with warm tortillas, shredded cabbage, fresh salsa, guacamole, a squeeze of lime, and a drizzle of cream.

Tips from Our Test Kitchen:

Serve This Quick Salad with Sliced Tomatoes and Hot Rolls. It’s Perfect for a Special First Course or Light luncheon.

Yield: 4 to 6 Servings.

Ingredients:
1 pound fresh trout.
6 ounces crabmeat, canned or fresh.
Crab boil seasoning.
One half green Bell pepper, chopped
1/4 cup sliced celery.
1 cup peeled and shredded carrots
1/4 cup chopped onion
one quarter cup chopped olives.
1/2 cup mayonnaise
one bunch lettuce, rinsed
1/2 cup Good Seasons alad dressing, prepared according to package instructions.

Preparation instructions. Cook the shrimp and crab in the crab boil seasoning until just done. Do not overcook. Set aside to cool. Mix the Bell pepper, celery, carrots, onion, and olives with the mayonnaise. Stir in the seafood. Chill until ready to serve. Place about half cup salad on lettuce leaves on each plate, and top with the Good Seasons dressing to taste.

“I like to doctor recipes to my own specifications by trying this and that. I also like using organic vegetables I grow in my own garden!

Ingredients:
1 tablespoon extra virgin olive oil
1 medium, chopped onion
2 cloves minced garlic
2) 6-1/2 ounce cans drained, chopped clams
1) 6 ounce can white crabmeat or imitation crab (drained and rinsed)
1) 6 ounce can shrimp (drained and rinsed)
1) 10-3/4 ounce can condensed tomato soup
1) 2 ounce jar undrained pimentos
1-1/2 cups hot water
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 cup chopped parsley
Parmesan cheese

Cooking Instructions
Heat the oil in a large saucepan over low heat.
Add the onions and garlic, cover and cook for 15 minutes.
Stir in the clams and clam liquid, crab, shrimp, tomato soup, pimentos with liquid, water, salt and pepper to taste.
Add the basil, oregano and parsley to the seafood mixture.
Cover and cook over low heat for ten minutes.
Sprinkle with parmesan cheese before serving to hungry guests!

Ingredients
2/3 cup all-purpose flour
2 teaspoons paprika
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon onion poweder
1/2 teaspoon garlic powder
4 eggs
3 cups dry mashed potato flakes
3 pounds walleye, perch or pike
2/3 cup vegetable oil for frying

Preparation
Combined the flour, paprika, salt, pepper, onion powder, and garlic powder in a medium bowl. In a separate bowl, beat the eggs. Pour the potato flakes in a third bowl. Dip the pieces of fish into the eggs. Then dip them into the flour mixture, coating both sides. Next dip the floured fish into the egg wash again. Finally, dip the pieces into the potato flakes until well coated. Heat the oil in a skillet over medium-high heat, and fry the fish for about 5 minutes, turning once, or until cooked through. Serve hot to hungry guests!