Lobster With Beer Sauce

• 1 pint of light beer
• 1 Chicken Lobster
• 3 Shallots
• Carraway Seeds
• Pepper

Cook the lobster from twenty to forty minutes, according to the size of the lobster. When it is tender, remove the flesh from the shell, and dice.

Bring the beer with the shallots, pepper and carraway seeds to the boil, thicken a little flour, and strain. Arrange the lobster on a plate and pour the beer sauce over it.

Crab and Avocado Salad

Ingredients for 4 main course servings

• 4 avocado pears
• lettuce

Ingredients for Salad

• 2 cans crabmeat (or 1 large crab, or equivalent lobster or shrimps)
• 3 tbs finely chopped celery
• ½ tsp salt
• ¼ pint mayonnaise
• 1 tbs tomato purée
• few drops chilli sauce
• 1 tbs lemon juice

Mix all the salad ingredients, saving 1 teaspoon lemon juice. Chill. Before serving, halve the avocado pears, sprinkle with remaining juice, pile filling high and serve on a bed of lettuce.

Variations:
Cheese and Avocado Salad - dice Blue, Rocquefort/Roquefort, Stilton, or Gruyère cheese very finely. Put either into the dressing as given above and serve in the avocado pears. More suitable for light main course.
Prawn and Avocado Salad - fill the avocado pear halves with prawns in mayonnaise.