Sushi-Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside. Mix the imitation crabmeat with mayonnaise in a bowl,
and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap.
Lobster-Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. Preheat the broiler.
Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.Serve hot, over buttered toast slices
Ceviche-2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned 1/2 cup of fresh squeezed lime juice 1/2 cup of fresh squeezed lemon juice 1/2 red onion, finely diced 1 cup of
chopped fresh seeded tomatoes 1 serrano chili, seeded and finely diced 2 teaspoons of salt Dash of ground oregano Dash of Tabasco or a light pinch of cayenne pepper Cilantro Avocado Tortillas or tortilla chips
Shrimp Cocktail-Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt.
Clam Chowder-Drain juice from clams into a large skillet
over onions, celery, potatoes and carrots. Add water to cover,and cook medium heat until tender. In heavy saucepan, melt the butter on medium heat.Whisk in flour until smooth.
Stir in clams just before serving.
