I am not a huge fan of velveta cheese, but I do love it in this dish. It is very rich so a little goes a long way and it is best if served warm. I usually substitute the lobster meat for lump crab meat. -- posted by homegirl

I found this on a German web site and it looks to die for!!! I am posting this for Zaar World Tour -- posted by kzbhansen

This is the 2nd of 2 seafood recipes I’ve posted from my “Classic Scandanavian Cooking” by Nika Hazelton cookbook. We’re lucky here in Iceland that lobster is not only fairly plentiful, but reasonably priced by US standards & can on occasion be found at SALE prices! It is almost always of the Langostino variety, but many believe the Langostino variety to have the better flavor of all the varieties. (Times given do not include time for sauce to cool) -- posted by twissis

Creamy lobster filled pastries which can be served in either appetizer or dinner size -- posted by Epicurious

You will need two 1 1/4 lb. lobsters to produce 2 cups lobster meat. -- posted by NurseDi

This was an original idea I had of using cous cous rather than rice for a sushi. I thought it tasted great but don't be put off by the photo, my sushi rolling skills are quite poor (there might be other terms I'd use in less polite company!). -- posted by Peter J

I love this pasta! It almost resembles Red Lobster's alfredo sauce. It's great! You can even use seafood instead or go meatless! -- posted by imshadi

From executive chef David Raymer of Tavern on Main in Westport, Conn. I got this from Yankee Magazine. Note says: The recipe substitutes white wine and butter for the more traditional base of mayonnaise. To save preparation time, have a fish market preboil your lobsters and remove the meat from the shells. -- posted by Oolala

This sweet lobster-like fish is delicious with this garlicky tomato sauce and a cold glass of white wine. Compliments of F & W magazine. -- posted by Tweeky

I saw this recipe on "united states of reza" on uktv food on 8/3/06. this recipe was prepared by female chef, allyson thurber, who works in the "lobster" restaurant on santa monica beach in l.a. now let me tell you, it looked divine when she made this dish, but ultimately, it tasted the way it looked! check it out & tell me what you think!... also, if you could, take a picture of the dish once finished, as it would be interesting to see if it differed at all from the original! -- posted by Chef #300159