A great way to use the leftover lobster meat after a clambake. This recipe was my first-ever entry to a contest and won first prize in the Lobster Festival cooking contest for this year.(August 2000)

1/2 lb lobster meat 
1/2 stick butter 
1/4 cup olive oil 
1 TBSP red pepper oil or crushed red 
pepper to taste 
1/4 cup dry white wine 
2 TBSP Worcestershire sauce 
1 TBSP Dijon mustard 
1 tsp Hungarian paprika 
16 cloves minced garlic 
1 TBSP lemon juice

Melt butter over med low heat. Brown garlic slightly. Add oils (or crushed red pepper), Worcestershire sauce, wine and paprika. Whisk in mustard. Simmer five minutes. (This can be prepared ahead of time.) Bring lobster meat to room temperature. Just before adding meat to sauce, add the lemon juice. Heat lobster through and serve over yellow rice.

Notes: Lobster meat can be easily overcooked and become tough. Bringing it to room temperature will reduce the time required to heat it through. 

This recipe can also be made with shrimp.

Courtesy of Better Homes & Gardens Online