delectable creatures of the sea should get them while the getting is good.

Here are a few lobster recipes for you to try: STUFFED BERMUDA LOBSTER 4 boiled lobsters 1 lb. scallops 1 cup dry white wine 2 tablespoons sherry 1 cup water 1 bay leaf salt, peppercorns little sour cream little fresh dill or parsley butter 5 tablespoons flour cayenne pepper 3 tablespoons cream 1 egg yolk 1 cup raw mushrooms grated cheese SPLIT lobsters and take out meat. Wash out shells and set aside.

Put the scallops in a pan with white wine, sherry, water, bay leaf, salt and peppercorns. Bring slowly to a boil; then strain. Cut the scallops and the lobster in pieces, mix together with sour cream, dill or parsley. Season and fill into lobster shells. Then pour over the sauce: For sauce: Melt 3 tablespoons butter in pan; stir in flour, salt and cayenne pepper. Add the strained stock in which the scallops were cooked. Stir until the sauce comes to a boil and add, bit by bit 2 teaspoons butter.

Then add the cream which has been mixed with the egg yolk. When well blended, add the mushrooms, finely sliced, using only the white part (cut crosswise).

Pour over the filled lobster shells, dot with butter, sprinkle with cheese.

Place on pan 5 to 6 inches from the broiler and broil about 15 minutes.

From What's Cooking in Bermuda by Betsy Ross *** CHEF DAVID REGO'S LOBSTER CURRY 3 small lobsters 1 cup olive oil 6 tablespoons butter 1 Bermuda onion, chopped fine 1 green pepper, chopped fine 1 apple, chopped fine 1 tablespoon coconut 3 ounces white wine 3 tablespoons curry powder 1 teaspoon tumeric powder 2 tablespoons tomato paste stock as needed salt as needed 2 cups (approximately) thick cream sauce 1 tablespoon chutney, chopped CUT tails from lobsters. Cut each lobster into 6 sections. Cook lobster in combined hot olive oil and butter until light brown. Add next 5 ingredients and cook for 5 minutes. Then add the next 5 ingredients. Place the mixture in a moderate oven 350 degrees for 30 minutes.

Remove from oven. Take out lobster pieces and remove meat from tails. Place lobster meat in a casserole dish and set aside. Cook sauce until reduced to half its volume. Thicken with cream sauce. Mix in chutney. Season.

Pour sauce over lobster meat in casserole dish. Heat in oven. Serve over hot boiled rice. Serves 8 persons.

From What's Cooking in Bermuda by Betsy Ross *** LOBSTER THERMIDOR 2 medium lobsters, boiled 1 cup diced mushrooms cooked 2 cups medium cream sauce 1 teaspoon paprika 1 cup cooking sherry 2 tablespoons butter 2 dashes Tabasco sauce 1 teaspoon salt dash of pepper grated cheese SPLIT the boiled lobsters in halves and remove the meat. Wash the shells well inside and then dry. Cut the meat in about 1 inch cubes.

Melt the butter in a saucepan; add lobster meat, mushrooms and paprika. Heat this mixture. Pour sherry over this and simmer until the sherry is reduced to half.

Then add the cream sauce, Tabasco sauce and salt. Boil for 1 minute. Divide the mixture into the 4 lobster shells. Sprinkle with lots of grated cheese.

Place under broiler to brown.

From What's Cooling in Bermuda by Betsy Ross *** PREPARING A LOBSTER FOR GRILLING Lobster are generally split in half lengthwise for grilling to avoid boiling inside their shells, and to gain flavour from the grill.

After you split the lobster, remove the stomach (which is found in the head area) and the intestine (a small clear or black tube running the length of the lobster), if you find it. Twist the claws and legs from the body and keep separate for steaming. The claw shell, which is softer before being cooked, should be cracked now.

Classic lobster with a flair Because lobster meat breaks down or spoils rapidly once the lobster is dead, they are most often split just before grilling. If you are unable to kill and split the lobsters yourself, have the market do it for you no more than four hours in advance and keep the lobsters well iced until you are ready to cook them.

GRILLED & STEAMED LOBSTER 3 lobsters (3 to 4 pounds each), split 2 tablespoons chopped fresh herbs, such as tarragon, chives, dill, or basil 1 stick (4 ounces) butter, melted 2 lemons, cut into wedges (optional) 2 sticks (8 ounces) melted butter, for dipping (optional) *** 1. PLACE the lobsters on a large tray or baking sheet. Cut off the antennae, and if the two halves have not been completely separated, use a pair of scissors to do so. Have the claws and legs ready to go into a large pot containing 1 to 2 inches of boiling water when you put the bodies on the grill.

2. Add the chopped herbs to the 1 stick of melted butter and use a pastry brush to coat all the interior parts of the lobster.

3. Place the lobsters, shell side down, on a very hot grill and cover. If your grill does not have a cover, make one with aluminium foil. Put the legs and claws into the pot of boiling water, cover, and steam until the bodies on the grill are done, 10 to 15 minutes. When done, the juices in the shell will be sizzling, the meat will be opaque and firm to the touch, and (if female) the roe, which is dark green when raw, will be red.

4. To serve: Lift or slide the bodies onto individual serving plates. Bring the legs and claws to the table in a large bowl, and serve with lemon wedges and melted butter, if desired.

*These large-size lobsters can be hard to find, so you will most likely have to order them in advance.

Serves six Recipe from French Classics by Richard Grausman *** Nothing's better than butter on lobster, here are a few suggestions.

HERB BUTTER Preparation time 5 minutes Cooking time 5 minutes To serve 4 You will need: 1 teaspoon chopped chives 2 teaspoons chopped parsley 1 teaspoon chopped tarragon 4 1 tablespoons hot water 2 oz. butter salt and pepper Boil the chives, parsley and tarragon in water for 5 minutes. Strain the herbs and blend with the butter.

Season to taste VARIATION -For green herb butter, add a shredded spinach or callaloo leaf, to the boiling herbs.

*** SAVOURY BUTTER Using 2 oz. butter, any of the following savoury butters can be made. When thoroughly mixed make a small roll, about 1-inch in diameter, wrap in wet greaseproof paper and chill. When hard and ready for serving, cut into 1 -inch slices and use with grilled meat, poultry or fish or with vegetables.

1. Wash and fillet 4 anchovies, pound, sieve and add to the butter.

2. Boil 2 teaspoons chopped chives for 2 minutes. Drain, crush and add to the butter.

3. Add 1 teaspoon curry powder and a squeeze of lime to the butter.

4. Add 1 very finely chopped cloves garlic to the butter.

5. Pound 4 oz. cooked lobster, prawns or shrimps and add to the butter.

6. Add 1 teaspoon chopped parsley, a squeeze of lime and a pinch of salt and pepper to the butter.

7. Cook 2 tomatoes, sieve and add to the butter with a pinch of salt.

8. Add 2 drops Tabasco sauce to the butter.

BLACK BUTTER Preparation time 2 minutes Cooking time 5-7 minutes To serve four you will need: 2 oz. butter black pepper MELT the butter and heat until dark brown. Season with pepper to taste Recipes from Mary Slater, Tropical Island Cooking *** The Curious Cook's Stuffed Lobster 4 1 1 pounds lobsters cooked and split, reserve the roe 1 cup flavoured bread crumbs 1 pound butter 1 cup of mushrooms chopped 2 tsp. fresh thyme leaves 1 cup grated Parmesan or pecorino romano cheese grated the roe from the lobsters 2 tbs dry vermouth Salt and pepper to taste SAUTE the mushrooms briefly in the butter. Add the thyme and bread crumbs and cook another couple of minutes. Add the roe, and finally a generous splash of vermouth.

Adjust seasonings with salt and pepper. It should have an oatmeal-like consistency. Brush some oil or butter on the lobster shell to prevent burning.

Stuff the lobsters and run under the broiler for two minutes until just browned on top and all is hot and bubbly.