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It is that time of year again -- lobster season is upon us. Here are some recipes to help crustacean lovers make the most of the next seven months.

*** LOBSTER WITH VANILLA SAUCE 1 cup butter 1 teaspoon lemon juice 1 teaspoon pure vanilla extract Hot steamed lobsters (3 to 4) MELT butter in small saucepan. Remove from heat. Cool slightly. Carefully pour off the clear portion into a small bowl. Add lemon juice and vanilla. Mix well. Serve sauce hot with steamed lobster. Recipe from 100 Best Recipes for 100 Years from McCormick.

*** POTATO CRESS SOUP WITH LOBSTER 3 medium potatoes 2 small potatoes 2 small onions, sliced 11 tablespoons butter Small bunch of watercress 31 cups fish broth (see below) 1 cup butter 16 slices of freshly cooked lobster meat 4 tablespoons whipped cream salt and pepper to taste PEEL, wash and boil the medium potatoes in salted water until soft. Mash and keep ready.

Peel, wash and dice small potatoes and blanch for 2-3 minutes, strain and dry.

In a large heavy bottomed pot saute the onion in 11 tablespoons of butter until translucent. Trim the water cress (save a few sprigs for garnish) of its longer stems and add to the onions and allow to wilt. Add the fish broth and bring to the boil. Simmer four minutes and puree in a blender. Now add the mashed potato, diced potato, additional butter, heavy cream and return to the heat and bring again to the boil. Lower heat, adjust seasonings, add the lobster slices and serve in warmed bowls. Garnish with watercress sprigs. *** FISH BROTH 1 pound fish bones 1 cup fennel 2 small onions 1 leek, chopped, washed 2 ribs celery 1 clove garlic 1 teaspoon butter 2 cups white wine 2 cups water Bunch of parsley 8 - 10 peppercorns 1 whole clove 5 juniper berries Salt WASH and chop fish bones and saute them in the butter in a large pot, along with all the vegetables. Add the white wine and water and bring to a boil. Add parsley and spices and simmer for half and hour. Strain through a fine sieve.

Recipe from The Curious Cook's Tastes of Bermuda.

*** LOBSTER CASSEROLE 2 tablespoons butter 1 medium Bermuda onion, chopped 1 green pepper, chopped 1 pound mushrooms sliced 2 cups lobster meat (cooked) Grated cheese 1 cup cream sauce 1 teaspoon chili powder 1 teaspoon curry powder 1 teaspoon dry mustard Salt, pepper, and butter Fine bread crumbs SAUTE the vegetables in butter for five minutes. Grease a casserole and place the vegetables at the bottom. Cover with the lobster.

Add seasonings to hot cream sauce and pour over the lobster. Top with bread crumbs and cheese. Sprinkle with salt and pepper. Dot with butter. Broil under a low flame for 10 minutes.

Recipe from The Continental Society of Bermuda Cookbook.

*** LOBSTER SALAD 1 cooked lobster 1 tablespoon lemon juice 2 tablespoons parsley (chopped) 1 cup celery (chopped) 2 scallion (chopped) 1 teaspoon salt 1.2 teaspoon white pepper Mayonnaise REMOVE lobster from shell and cut in cubes. Add lemon juice, parsley, celery and scallion. Add salt, pepper and enough mayonnaise to bend well.

Serve on a bed of lettuce or in avocado halves which have been sprinkled with lemon juice. Garnish with parsley and olives. Sprinkle a little paprika over the top.

Serves 4 BAKED LOBSTER TAILS 1 large lobster uncooked Salt and pepper Paprika Bread crumbs Parmesan cheese PLACE the live lobster in the freezer until frozen. Cut lobster in half.

Remove the vein which runs through the middle of the lobster and thaw lobster slightly.

Remove the meat by prying at the ends of the shell. Cut meat in small pieces.

Set aside.

Grease insides of the lobster shell with melted butter. Return lobster pieces to the shells. Pour a little more melted butter on the lobster then season with salt and pepper. Cover lobster with bread crumbs, Parmesan cheese and paprika.

Wrap lobster tails in foil exposing the top only. Set lobster tails in a pan of water. Bake at 350 degrees F for 20 minutes.

Lobster tastes delicious especially when lobster chunks are dipped in melted butter into which a dash of sherry has been added.

Recipes from The Bermuda Cookbook.

*** SHRIMP AND LOBSTER FAJITAS Yield: 6 to 8 servings 1 tablespoon sweet paprika 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon onion powder 3 teaspoon black pepper 1 teaspoon Tabasco sauce 1 teaspoon dried thyme 1 teaspoon dried oregano 2 pounds medium or large shrimp, shelled and deveined 1 pound lobster meat, cut into 1-inch chunks 1 medium onion, quartered and cut in large strips 1 green bell pepper, seeded and cut in large strips 1 cup olive oil 1 cup lime juice IN a small bowl, blend the paprika, salt, garlic powder, onion powder, black pepper, Tabasco sauce, thyme, and oregano.

Combine half the spice mixture with the shrimp and the other half with the lobster.

In a large skillet over moderate heat, stir fry the onion and bell pepper in the olive oil for 2 minutes. Add the lobster and cook for 2 minutes, then add the shrimp and cook for 2 minutes. Add the lime juice and cook until heated through.

Serve in flour tortillas with salsa, guacamole, and refried beans, or serve over rice or pasta.

Recipe from The African American Kitchen.