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Satisfying readers' appetites and curiosity One of our friendly readers approached mom awhile ago and asked for more recipes for fish and seafood. So, here is one today for you. This will also work well for the lady who asked for recipes without eggs or nuts. Lobster is a bit pricey, but a nice treat on a cold winter night. If you don't want to use lobster, use crab, it is much less expensive. If you buy the meat that comes frozen in the can, I believe that each can weighs about three quarters of a pound (which is what the recipe calls for). The lobster meat will cost about $24 and the crab will cost about $9. This would be a nice entrée served with rice and salad. Steamed rice would be a good choice to balance the richness of the lobster and sauce. If you want to change this recipe up a bit, you could use it as an appetizer at a party. If you chopped the lobster meat fairly small, you could then serve it on little toast points with a bit of cheese grilled Lori Gysel & Gerry Kentner on top. If you are not sure what I mean: take a slice of store-bought, square bread, cut the crusts off. Toast it well, then cut diagonally into quarters. Spread the lobster mixture on top. Place a small slice of gruyere cheese on top of the lobster mixture and then grill in the oven or toaster oven just long enough to melt the cheese. Serve immediately. Nice little hors d'oeuvre if you are having an afternoon tea party in the winter and want some warm food. What is scampi? Good question from one of my friends! But I find that the `What is scampi?' discussion generally leads to `what is a prawn?' and `what is a langoustine?' So, let's see if I can clear it all up at the same time. Lobster, crab, shrimp, scampi, prawns, all belong to the class of crustaceans (which is a sub class of all aquatic invertebrates-- shellfish). Crustaceans are primarily salt water creatures, the only exeception to the rule (of the ones used for cooking and eating) is crayfish-- it is a fresh water crustacean. Scampi is an Italian name used to describe a crustacean for which other countries may choose a different name. For example, what the Italians would call a scampo (singular form of the plural-- scampi) would also be called a Dublin Bay prawn or a Norway lobster. When speaking of scampi, one is generally referring to the tail only, while the French word, langoustine, is used for the shellfish when it is sold whole. A prawn on the other hand, is simply a large shrimp-- it is not a different creature. But whatever you call them, they are one of my favourite foods! Have fun and keep cooking! Lobster with Basil Pesto and Fresh Lemon Serves 4 Ingredients · 3/4 of a pound lobster meat · 2 tbsp all purpose flour · 1 tbsp olive oil · 1/4 cup diced onion · 2 cloves garlic, minced · 1/3 cup dry white wine · 3 tbsp basil pesto · lemon wedges to accompany Method 1.Rinse the lobster meat, pat dry and cut into bite-sized pieces. Put the flour in a paper bag, add the lobster chunks, and shake to coat. Heat the olive oil in a large sauté pan over medium heat. Add the onions and cook until translucent. Add the garlic and cook 1-2 minutes until garlic becomes soft but not brown. Add the wine and increase the heat to medium high. Add the lobster and cook approximately two minutes, stirring constantly, until the lobster is opaque. Stir in the pesto, cook another minute to just heat through and serve immediately with lemon wedges.