Salmon Loaf
Lobster Thermidor
Shrimp de Jonghe
Crab on Toast Tips
Marinated Crab Legs
Scallops de Edward
Stuffed Sole Fillets
Florets of Shark

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  1. Remove skin and flake the salmon.
  2. Mix with other ingredients and stuff into an 8 x 4-inch greased loaf pan. Bake in a 350° F oven for 35 minutes.
  3. Or, double the above ingredients, stuff into a large loaf pan and bake at 350° F for 40 minutes.
  4. Serve warm or cold, sliced.

Serves 8-12.


  1. Heat three quarts of salted water to the boiling point.
  2. Plunge lobtsres into water, cover and reheat to boiling point. Reduce heat and simmer for 5 minutes. Remove and cool lobsters.
  3. Carefully separate the meat from the shells; reserve shells. Cut lobster meat into small pieces; set aside.
  4. In a saucepan, sauté mushrooms and onion in margarine until onion is tender. Stir in sherry, parsley, salt, pepper and paprika.
  5. Combine milke and flour in a shaker or bowl anf blend thoroughly. Add to mushroom mixture in the saucepan. Cook and stir over low heat until mixture thickens slightly. Remove from heat.
  6. Fold in the lobster meat. Return to heat and heat thoroughly.
  7. Place empty lobster shells on a cookie sheet and fill them with the hot mixture.
  8. combine bread crumbs and cheese; sprinkle over lobster mixture in the shells. Bake at 450° F for 8-10 minutes.

Serves 4.


  1. Clean and rinse shrimps. Arrange shrimps n four shell baking dishes.
  2. Add the wine and garlic. Dot each shell with 1/4 of the butter.
  3. Combine the rest of the ingredients and blend into a paste. Crumble over the shrimps.
  4. Bake at 350° F for 10 minutes.

Serves 4.


  1. Combine 2½ cups of milk, chives, parsley, pimiento, oregano, salt, pepper and basil in a saucepan.
  2. Combine rest of milk and flour into a bowl; blend well. Add to saucepan. Cook and stir over medium heat until thickened.
  3. Add crab meat and heat through. Salt and pepper to taste. Serve over toast.

Serves 8.


  1. Mix marinade, lemon juice, water and basil.
  2. Add crab meat. Marinate for 2-3 hours in the refrigerator.
  3. Serve cold.

Serves 8.


  1. Spray nonstick skillet with spray. Sauté onion and mushrooms over low heat until slightly soft.
  2. Add scallops and chablis, cover and simmer for 4-5 minutes.
  3. Blend water and cornstarch. Slowly add to skillet, stirring gently to avoid breaking scalops and cook over low heat until mixture is clear and liquid is reduced by half.
  4. Serve hot.

Serves 4.


marinade: stuffing:

  1. Combine ingredients for marinade in flat baking dish and stir to blend. Clean fish; place in marinade for one hour, turning occasionally.
  2. Combine stuffing ingredients in a medium bowl; work into a semi-moist mixture. Stuff each fillet; secure. Roll in breadcrumbs*. Chill thoroughly.
  3. Fry in deep oil at 375° F until brown. Drain. Serve hot.

Serves 10.


  1. Carefully cut the skin and bones from the shark steak. Cut out the flower design on each side of the steak to make florets.
  2. Meanwhile, melt the butter in a nonstick skillet. Add the cloves, bay leaf, parsley and onion; sauté for 3 minutes.
  3. Add the shark florets. Sauté until fish turns white on both sides
  4. Add the remaining ingredients. Cover and simmer for 20-30 minutes.

Serves 2.