Q: I lost part of this recipe -- all I can read is that you boil the lobster, break it up into small pieces, then make a white sauce, adding mushrooms and Tabasco and cumin. Then you add diced hard-boiled eggs, pour over lobster and mix thoroughly, sprinkle with cheese and broil -- for ??? You then can pour the mixture into the reserved lobster shells or a buttered baking dish. I can remember also serving it over toast points. Can you find it in your archives? Now that it's lobster season, and lobster is more reasonably priced, I would like to make it again.

RJP

A: Unfortunately, our archives don't go back that far. But perhaps you'll settle for this recipe, which I got from a friend who grew up on Cape Cod. The first time she made it, I was horrified at the idea of putting pricey lobster into what basically seemed to be creamed eggs on toast. She said her family got so tired of lobster from their own pots that they looked for ways to make it taste like something different! Since you mention cheese and broiling, I suppose you could sprinkle Parmesan on the mixture and run it under a broiler, 6 inches from the heat, for just a minute or two to melt and brown. I used a 14-ounce package of frozen lobster meat, which was more economical for this recipe than fresh lobster. You could also substitute crab, shrimp or scallops.

Q: I read a recipe somewhere for a broccoli salad. The recipe also used ramen noodles for crunch. I have misplaced the recipe and am hoping you can help.

Nancy Beck, Miami

A: There are many variations of this salad, and you can certainly add other raw vegetables to taste. One caveat, though: The ramen does not stay really crunchy, as it soaks up the vinegar and oil while it chills.

SLEUTH'S CORNER

Q: Can anyone help me find a recipe for seaman's knots? This is a yeast pastry that has a chopped nut filling. You twist it into a knot and top with an orange glaze. I had this recipe long ago, but lost it.

Pamela K. Rosen,

North Miami

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