Maine Lobster stuffed with a fresh seafood and ritz cracker stuffing







This is for all seafood lovers! Fellas, when you are in the dog house this is the dinner you use to get out! lol! On a serious note, this stuffed lobster is amazingly awesome. I recomend this dish to any and everyone.

Recipe
1 whole Maine Lobster
1/2 lbs of fresh shrimp
1/2 lb of chopped clams
1 stalk of celery
1/2 spanish onion
1/2 lb of butter
salt and pepper to taste
old bay to taste
1tsp garlic
2 eggs
1/2 sleeve of ritz crackers


Directions
First get a pot big enough to boil your lobsters. Put a little salt in the water for taste. Let them boil until the are a nice bright orange color. Next get a bowl with ice water big enough for the lobster. when the lobsters are done, place them into the ice water and let them chill. In the meanwhile get your onions, celery and shrimp chopped for the stuffing. After the lobsters are chilled split them down the middle, and pull the meat from the bodies. Chop the lobster meat just as you did the shrimp and vegetables. Now in a large skillet saute all the vegetables along with the seafood. Add your butter and seasonings until you are satisfied with the flavor you have. In a mixing bowl, place your seafood mixture along with the eggs, and the ritz crackers crumbled and mix well. Now put the seafood mixture back into the lobster shells and place on a sheet pan. Drizzle a little melted butter over the stuffed lobsters and bake for about 10 min. This goes with a variety of starches and vegetables. Enjoy, and bon apetit! 



Veal Livers with carmelized onions,Applewood smoked bacon, and a pan gravy



This is a traditional dish that also goes well with the winter months. As we say in the south"It will stick to your bones".  With that being said lets get into the recipe and directions.

Recipe
4 slices of veal livers
1 white onion
5 slices of Applewood smoked bacon
2 cups of oil
2 cups of veal stock
1/2 lb of unsalted butter
salt and pepper to taste

Directions
Lets get started by peeling the onion, and cutting them julienne! Now lets get our bacon in the oven, cook it until crispy. Get your livers out and lets get them seasoned with a little salt and pepper. Next get a pan on the stove with the oil and lets get it hot. Dredge your livers in flour and place into the pan with the hot oil. You want to cook them for approximately 2 minutes on both sides. Pull them out the oil and discard the oil. Place your butter in the pan now along with the onions and let them cook until they are carmelized.  Lets add the flour now so we can make a nice dark roux for the gravy.  Let the onions, butter, and flour cook while continuously whisking it to get rid of all lumps and you get a nice dark brown color on it. Now add the veal stock. Let it simmer for about 3-4 mins and put the livers back into the pan. we are gonna let it cook in the gravy the rest of the way. let that simmer another 5-7 min and season to your liking. Finally chop your bacon and toss into the gravy with the livers and onions. This dish is great with potatoes, grits, rice, what ever type of starch that suits your taste buds. Enjoy and dont forget to leave comments and  questions! Bon apetit!