Lobster

Lobster and truffle oil give this dish the true stamp of indulgence.

A classic of the Balearic Islands, where lobster is found in abundance, this stew (known as caldereta) is intensely flavorful and fun to eat. Live lobster is essential, since the tomalley (liver) is a key ingredient. Serve the stew with plenty of crusty country-style bread.

Accompanied by Champagne, this beautiful and delicious appetizer starts the meal on a sophisticated note.

This dish combines aroma and flavor in a unique fashion: Bowls of steaming rosemary vapor accompany the luxurious main course. The piney fragrance of fresh rosemary adds another dimension to the taste experience.

This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.

We recommend using a sturdy food mill (available at cookware stores) to help produce a thick stew base from simmered vegetables and fish. Alternatively, you can use a large heavy-duty mesh sieve to strain the seafood broth. Then push through enough fish and vegetables to make 13 cups of stew base. Serve cioppino with sourdough toasts.

At Geronimo, located on eclectic Canyon Road in Santa Fe, this is served with a mixed green salad and roasted corn on the cob. The idea here is to dip the lobster meat into the spicy vinaigrette.

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

The lobster and vegetables are tossed with an orange, shallot and tarragon dressing, then served over mixed green. Offer lavash crackers and white wine spritzers.

When you want to put on the "dog" but not the fat, try this colorful salad.

At Vong in New York the lobster is rolled in paper-thin strips of daikon radish. Zucchini, which is much easier to find, is used here; its more flexible and easier to cut.

This recipe can be prepared in 45 minutes or less.

An elegant first course from Club Gascon.

A great dish from Dalvay By The Sea.