Lobster

• 12/30: The Oregonian: Lobster Crostini
  This appetizer was created by Moira Rascati at Joseph's By The Sea in Old Orchard Beach, Maine.

• 12/30: The Oregonian: Maine Lobster and Sweet Onion au Gratin Makes 10 to 12 servings
  This versatile dish, compliments of chef Gary Puetz, can be served as an appetizer with crackers or toasted bread rounds. Or, fill puff pastry shells with the rich mixture and serve as an elegant main dish.

• 12/30: The Oregonian: Lobster-filled Chinese Dumplings
  This recipe was demonstrated at the Maine Lobster Festival and, judging from the crowd's reaction, it'll be a hit with your guests, too.

• 12/30: The Oregonian: Fettuccine With Lobster, Avocado, Tomato in White Wine Cream Sauce
  This colorful lobster pasta recipe was created by Diana Ferry of the Radisson Hotel Eastland in Portland, Maine. It won a silver medal at the 1995 Great Taste of Maine Lobster Governor's Tasting.

• Lavish year-end lobster - Zapping in the microwave cooks it the best

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