Lobster & Fettuccine Alfredo

Lobster & Fettuccine Alfredo

Ingredients:

1 Pound. Lobster Meat

4 Tbsp. butter

12 oz. heavy cream

1/2 cup sun-dried tomatoes (in oil), chopped

1/2 cup grated Parmesan cheese

1/2 cup grated Romano cheese

4 oz. snow peas, trimmed and blanched

8 oz. fettuccine, cooked according to package directions and rinsed with cold water

Fresh basil

Directions:

Heat large saute pan and add butter.

Add cream and bring to boil. Reduce heat and simmer until cream begins to turn pale yellow and reduces by 25%.

Stir in sun-dried tomatoes and cheeses. Stir well until sauce is smooth.

Add lobster meat, then stir in snow peas and fettuccine. Stir until well combined and heated throughout.

Garnish with fresh basil.

Chesapeake Bay Crab Salsa

Chesapeake Bay Crab Salsa

Ingredients:

1 lb. Lump crabmeat

1 ear fresh corn on the cob, cooked

1 large tomato, chopped

1 ripe avocado, chopped

2 Tbsp. onion, finely chopped

1 clove garlic, finely chopped

1 jalapeno, finely chopped

1 lime

Cilantro, finely chopped

2 Tbsp. olive oil

salt and pepper, to taste


Directions:

Remove kernels from corn and place in a medium serving bowl.

Add tomato, avocado, onion, garlic and jalapeno and toss to incorporate.

Gently fold in crab meat.

In a measuring cup, stir together juice from one lime, cilantro, olive oil, and salt and pepper to taste.

Pour over crab meat mixture and toss gently to mix.

Cover and chill for one hour to allow flavors to blend.