Lobster Medallion Salad with Mustard Vinaigrette

2 cups dry white wine
2 cups chicken broth
4 SeaMazz frozen lobster tails, thawed
12 cups mâche or mixed salad greens
4 hard-boiled eggs, sliced
VINAIGRETTE
1/2 cup Dijon mustard
1/4 cup whole-grain mustard
1/3 cup white balsamic vinegar
1/4 cup finely chopped green onions
1 tablespoon sugar
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh Italian parsley
Salt and pepper to taste
Method

1. Place wine and chicken broth in a saucepan and bring to a boil. Add lobster tails and simmer until opaque in the center, about 10-12 minutes. Drain and let cool. Remove lobster meat from shells and slice into medallions.
2. To prepare the vinaigrette, combine all ingredients in a bowl. Set aside.
3. To assemble salad, place mâche or mixed greens on 4 plates. Top with lobster medallions and sliced eggs. Drizzle 1-2 tablespoons vinaigrette over each salad. Add salt and pepper to taste.

Makes 6-8 servings.
Optional: Garnish with assorted sweet peppers.

Black Pepper Shrimp

3 pounds SeaMazz large (U-15) easy-peel shrimp, thawed
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper
Method

1. Preheat oven to 450°F.
2. Peel, rinse and drain shrimp, then place in a shallow baking pan.
3. In a saucepan,melt butter. Add garlic and sauté for 3-4 minutes. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until they are well covered.
4. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again. You must use a heavy hand with the pepper.
5. Serve shrimp with pasta or warm bread and salad.

Makes 6 servings.
Tip: This recipe works wonderfully with larger U-8 or U-6 shrimp,where available. Adjust your cooking times accordingly.