A 1 to 2 lb. whole lobster (454-900 g) serves one person.

Use a deep heavy pot. Place approximately 1 gallon (4 L) of sea water or fresh water salted with ¼ c (50 mL) of salt in the pot. Bring to the boil. Add lobsters to water head first and cover. They don't scream, that's a fallacy. Bring water back to the boil and then begin to time the length of cooking. Cook the one pounders for 12 - 15 minutes and the Two pounders a few minutes longer. Drain lobster and serve hot or cold.

• 1 Package gelatin (equivalent of 2 tbsp. Loose)
• 1 Can tomato soup
• 2 Packages cream cheese
• 2 Tbsp. Worchestershire sauce
• 2 Green onions (chopped fine)
• 1 Tbsp. Lemon juice
• Salt and pepper
• 1/2 c. mayonnaise
• 1 Package Wayne's World lobster meat (chopped)

Combine gelatin in heated tomato soup. Add cream cheese and stir until smooth. Add the rest of the ingredients. Pour into a bowl or mold and let set for six hours or overnight. Serve with crackers. Print the recipe in advance of the party - you'll need it.

• 1½ lbs. Haddock (cut into 1" pieces)
• 1/4 c. chopped onion
• 1/3 c. chopped green pepper
• 2 tbsp. Butter
• 1 can (156 ml) tomato paste
• 1 can (540 ml) pasta tomatoes
• salt and pepper
• 1/2 tsp Italian Seasoning
• 6 lasagna noodles (cooked)
• 1 c. grated mozzarella cheese
• 1/4 c. grated Parmesan cheese

Sauté vegetables in butter until onion is translucent. Stir in tomato paste, tomatoes and seasonings. Simmer 5 minutes. Add fish and simmer 2 minutes. Layer half of the noodles in a greased casserole pan, cover with half the fish sauce and half the mozzarella. Repeat and sprinkle with Parmesan. Bake at 375º for 25 to 30 minutes or until bubbly and lightly brown. Serve with a green salad and crusty bread.

Makes 4 servings

Preheat broiler.

• 3 tbsp. Butter
• 1 lb. Wayne's World scallops
• 1/2 c. sliced mushrooms
• 1/4 c. chopped green onion
• 1 clove garlic chopped

• 3 tbsp. Butter
• 3 tbsp. Flour
• salt and pepper
• 2 c. milk
• 1/4 c. grated Swiss cheese
• 2 tbsp. White wine

• 1/4 c. fine, dry bread crumbs
• 1 tbsp. Butter

In a frying pan heat butter until foamy. Add scallops and brown one side, flip over and add vegetables. Meanwhile, melt butter, flour and salt and pepper. Cook, stirring constantly for one minute until thick and very foamy. Gradually still in milk, cheese and wine. Blend in scallop mixture. Pour into buttered scallop shells (available at Wayne's World). If desired, you can pipe mashed potatoes around the shell edge. Sprinkle with crumbs and dot with butter. Broil for one minute or until bubbly brown. Fancy!

Fills 8 shells.

• 5 lbs. Mussels
• 1/4 c. butter
• 1 onion (chopped)
• 2 cloves garlic (minced)
• juice of ½ lemon
• 1 ½ c. dry white wine
• 1 can chopped pasta tomatoes
• cracked black pepper
• 1 c. cream
• parsley

In a huge pot, sauté onion and garlic in butter until clear. Mix in lemon juice, wine and tomatoes. Bring to a boil. Add mussels, cover and reduce heat to steam mussels for 5 minutes. When the mussels open, they are done. Remove mussels to a huge bowl. Add cream to bottom of the pot and stir on medium heat until thick and blended. Pour over mussels then dump them back into the pot. You'll need some French bread to sop up the juice otherwise you'll be scooping it out with mussel shells.

Serves 6 for an appetizer.

• 1 lb. Scallops
• 1 lb. Haddock
• 1 package Wayne's World Lobster Meat
• 2 tbsp. Butter
• 1 onion (diced)
• 3 potatoes (cubed)
• salt & pepper
• 1/4 tsp. Curry
• 1/4 tsp. Celery salt
• 1/4 tsp. Paprika
• 1 ½ c. 10% blend
• 1/2 c. water
• 2 tsp. Flour
• 1 green onion (chopped)
• 1/4 c. butter

Poach haddock and scallops for 5 minutes. Remove seafood and reserve the broth. Sauté onion in butter, add spices. Cover diced potato with reserved seafood broth and simmer about 8 minutes until tender. Add seafood, blend, lobster, onion mixture. Mix flour with water to thicken chowder. Add extra butter and green onion. Heat thoroughly for at least an hour before serving.

Serves 4.

• 3/4 c. flour
• 2 tsp. Baking powder
• 1/2 tsp. Salt
• 1 egg
• 1/2 c. milk

Sift flour, baking powder and salt into a medium bowl. Blend egg and milk in a cup. Beat egg mixture into flour mixture until smooth.

Heat oil 375º. Dip fish into batter. You may need to use your hands to form a ball. Place 3-4 pieces at a time into the hot oil. Do not crowd. Turn once and cook until golden about 5-7 minutes. Drain. Serve with salt, vinegar, ketchup and tartar sauce.