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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team Airdate: June 3, 2000 MAINE LOBSTER WITH SNOW CRAB STUFFING 1 or 2 Maine Lobsters split Salt & Pepper 1 teaspoon Garlic, minced 2 teaspoons Olive Oil 1 cup Mayonnaise 1 cup SautÈed Onions 1 cup Celery, diced 3 ounces Snow Crab Meat Juice of 1/2 Lemon 1 tablespoon Panko 1 tablespoon Macadamia Nuts, chopped 1 teaspoon Miso Paste Mixed Greens Season lobster with salt, pepper, garlic and olive oil. In a small mixing bowl, mix mayonnaise, onions, celery, and crabmeat and lemon juice to make stuffing for lobster. Set aside. Line a pan with foil. Spoon stuffing onto the open face of the split lobster and transfer to pan. Sprinkle lobster with panko and macadamia nuts. Dot lobster with miso paste. Place in 350 F oven for about 20 minutes. Arrange mixed greens on platter and when lobster is baked, place on greens. SHRIMP SCAMPI 12 Pacific Shrimps Salt & Pepper 1 tablespoon Garlic, minced 2 tablespoons Butter 3 tablespoons Garlic Chives 1 cup Tomatoes, diced 2 ounces Shiitake Mushrooms 2 ounces Oyster Mushrooms 1 ounce White Wine 3 bunches Baby Bok Choy 1/2 Onion, sliced 1 cup Heavy Cream Linguini, cooked Season shrimp with salt, pepper and garlic. In a pre-heated and well-oiled skillet or wok, add butter and shrimp. Sprinkle in garlic chives, tomatoes and mushrooms. Add white wine, baby bok choy, onions and cream. Mix. Place linguine in the center of the pan and churn to absorb the sauce produced by the scampi. Transfer linguine onto a serving dish and top with the shrimps.