•	Baked Clams with Tomato and Basil
•	Sauteed Shrimp with Farfalle, Sweet Corn, Roasted Peppers and Arugula pesto
•	Clams Casa Blanca'
•	Broiled Lobster Tails with Lime and Ancho Chile Butter, Corn and Mango Salad
•	Calamari fra Diavolo
•	Pan-Seared Salmon with Thai Curry Sauce

Ingredients:

• 1 cup Israeli couscous
• 1 medium pomegranate, seeded
• 1 cucumber, seeded and diced
• 1 mango, diced
• 1 small red onion, diced
• 2 Tbsp parsley, chopped
• 1 Tbsp chives, sliced
• 1 Tbsp mint, chopped
• 1½–2 lbs lobster claw, leg and knuckle meat
• 4 Tbsp white wine vinegar
• ¼ cup good extra virgin olive oil
• 1 tsp dry mustard
• salt and pepper to taste

Instructions:
Boil one quart of lightly salted water. Add the couscous and cook for eight to ten minutes, or until tender. Drain and rinse and pour in a large bowl. Add all of the remaining ingredients, mix well and serve. For better flavor, allow to rest in the refrigerator for one hour before serving.

Date Modified: January 2, 2008