Lobster

Nights out at nice restaurants often leave you full, satisfied, and poor.  However, it's possible to have fancy schmancy food for a fraction of the cost, and some dishes are EASY to fix at home.  Lobster is one of these.  Granted, it's not a $3 meal, but you can find good lobster for around $12 a lb.  Pair this with a salad and corn on the cob and you're set.  Or, if you want to get really fancy, pick up some steak as well and treat yourself to surf and turf at home.  Yum.

First, pick out a lobster.  He will be alive, and you can store him in the fridge until you're ready to cook!

Put an inch or two of water in a big pot, and add a generous amount of salt and a couple of tablespoons of lemon juice.  Bring to a boil, and then, after cutting the bands off the lobster, put him in head first.  Cover with a lid.

Cook for about 13 minutes per pound.  The easiest way to know if he's done, is to invest in a meat thermometer, and cook to 160 degrees. 

While the lobster is cooking, prepare a buttery dipping mixture for the meat.  Use 1/2 stick butter, 1 tablespoon lemon juice, fresh parsley, and garlic salt to taste.

Sooo yummy.  Enjoy!

Nakato Seafood Sauce

1-1/4 cup Hellmann's mayonnaise (I've used low fat and it tastes fine)
1/4 cup water
2 teaspoon tomato paste
1 tablespoon melted butter
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon paprika
dash cayenne pepper

The original recipe I tried called for less tomato paste, garlic powder, and paprika, but I think this variation puts it closer to the taste of Nakato. Mix all of the ingredients up and refrigerate for a couple of hours before first use. This allows the flavors to blend and the color to develop. As far as I can tell, this will keep in the refrigerator for as long as the mayo keeps!