• Have Kingsley Meat & Seafood put conch through tenderizer.
• Marinate conch in 1 cup lime juice and 1/4 cup olive oil for at least 30 minutes; drain.
• Mix all ingredients together. Fry by tbls in HOT vegetable oil until golden, about 3-5 minutes.
• Serve with red cocktail sauce or tartar sauce.

The two most popular ways to cook lobsters are Steaming and Boiling. First, we would like to dispel a common myth: Lobsters do not scream when you put them into boiling water. The sound you hear is air whistling out of the shell as it expands due to the heat.

Steaming lobster:

• Put about 2-inches of sea water (or if sea water is not available, add 2 tablespoons of salt for each quart of water) in the bottom of a large kettle. Some cooks also place a steaming rack large enough to hold the lobsters above the water, in the bottom. Bring the water to a rolling boil.
• Put in the live lobsters, one at a time, grasping just behind the claws. Let the water boil again and begin timing. Allow 18 minutes for a 1 to 1 1/4-pound hard-shell lobster, and 20 minutes for a 1 1/2-pound hard-shell lobster. If the lobster has a soft-shell, reduce the cooking time by 3 minutes.

Boiling Lobster:

• Fill a large kettle 3/4 full of sea water. If sea water is not available, add 2 tablespoons of salt for each quart of water. A good rule of thumb is to allow 2 1/2-quarts of water for each lobster. Bring the water to a boil.
• Put in the live lobsters, one at a time, and let the water boil again. Lower the heat, cover the kettle, and simmer for about 15 minutes for 1 to 1 1/4-pound hard-shell lobsters, and about 20 minutes for 1 1/2 to 2-pound hard-shell lobsters. Like with steaming, soft-shell lobsters take a little less time to cook, so reduce the cooking time by 3 minutes.

• Remove lobster meat, but leave shells whole. Do not twist head from tail and leave antennae on head. Wash and drain lobster shells. Place meat (roe and liver, if desired) in a large bowl. Cover bowl and wrap shells, refrigerate both.
• About 25 minutes before serving, in 3 quart saucepan over medium heat, melt
  butter. Stir in flour, salt, nutmeg and paprika; cook and stir for 1 minute. Stir in half-and-half and then the sherry. Cook, stirring constantly, until thickened. Add the lobster meat, cook just until heated through.
• Preheat broiler. Place shells on rack in broiler pan. Fill shells with meat/sauce mixture. Sprinkle evenly with cheese. Broil until heated through and cheese melts. Place lobsters on plate and garnish with parsley, if desired.

• In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet.
• In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the oregano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.
• Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400*F (204*C) oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.

• Preheat oven to 325*F and melt butter in a 13 x 9 x 2-inch baking dish. Remove baking dish and add dressing, lemon juice and pepper; mixing well. Add shrimp to sauce, stirring to coat shrimp well.
• Bake, uncovered, for 25 to 30 minutes, stirring several times

• Rinse and pat dry trout. Season inside and out with salt and pepper. Dredge trout in flour.
• Heat 2 tablespoons butter in large skillet over medium-high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
• Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown. Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

• In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water.
• In a small non-stick skillet heat oil over moderately high heat and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates.
• Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon

• Preheat oven to 350°F.
• Cook bacon in a medium skillet until crisp. Remove from pan and drain on paper towels; crumble. Drain all but 1 tablespoon of fat from skillet. Sauté onion over medium-high heat until tender, about 4 minutes; set aside.
• Sprinkle crumbled bacon on the bottom of unbaked piecrust. Top with onion and cheese.
• In a medium bowl, whisk together cream, eggs, salt, nutmeg and pepper until well blended. Stir in ham. Pour into piecrust and bake for 30 minutes, or until center is set.

• 8 ounces medium egg noodles, cooked according to package directions
• In large, heavy skillet over low heat, sauté onion in butter until softened. Increase heat to medium-high, add mushrooms and continue to sauté until mushrooms begin to brown.
• Remove mushroom and onion mixture to bowl. Set aside.
• In same skillet, over high heat, add broth to pan drippings, bring to a boil and reduce by 1/3. Lower heat to simmer and return mushroom/onion mixture to skillet.
• In a small bowl, combine sour cream and flour until smooth. Stir in sour cream mixture and continue stirring until sauce thickens, stir in parsley and season with salt and pepper.
• Serve over hot cooked noodles.