Boiled maine lobster


Fill a huge pan with enough salted water to cover lobsters - bring to a rolling boil. Remove lobsters from container, hold them belly up to relax them. Plunge lobsters, head first, into boiling water and bring water back to a boil.

Time them as shown below:
· 1-1/4 lb lobsters = 20 minutes
· 1 ½ lb lobsters = 21 minutes
· 2 lb lobsters = 24 minutes
· 3 lb lobsters = 28 minutes

Serve with melted or drawn butter, fresh corn and baked potato. Enjoy!


2-8 count tubes crescent rolls
8 oz. cream cheese, softened
1/4 c. margarine, softened
1/4 c. milk
2 stalks chopped celery
2 T. chopped onion
4-5 chicken breast fillets, cooked and chopped
10 oz. can cream of chicken soup
1/2 soup can milk

Separate cresent roll dough into 8 rectangles. Beat cream cheese, margarine, and 1/4 cup. milk in mixing bowl until light and fluffy. Stir in celery, onion, and chicken. Spread cream cheese mixture on each rectangle; roll to enclose filling. Place on non-stick baking sheet. Bake at 350* F. for 18 to 20 minutes or until brown. Mix together soup and half soup can of milk and warm. Spoon soup over baked roll-ups.