Cut Lobster into large, bite-sized pieces. Place in a glass bowl. Add lemon juice, cracked black pepper, a dash of thyme, a dash of tarragon, Old Bay, and Tabasco sauce. Cover and place in refrigerator for approximately 2 hours, turning often.

Remove from Refrigerator. Allow lobster to return to room temperature. Preheat oven to 550 Degrees. In a skillet, melt 1 heaping tablespoon of butter. Allow to brown slightly, being careful not to burn it. Saute lobster until it turns pink. Remove lobster and set aside until it cools. Use either metal skewers or soak wooden skewers for at least 10 minutes. (This should be done in advance.) Wipe skewers with butter. Alternate lobster with peppers and mushrooms, beginning and ending with lobster. Place Brochettes in a long, shallow pan or broiler pan under broiler for approximately 3 minutes or until peppers roast. Remove from broiler.

Place skillet back on medium to high heat. Mix into marinade 1 tablespoon heavy cream, stirring constantly. Allow sauce to boil for 1 minute. Salt and pepper to taste. Use this sauce over rice or pasta.

The brochettes are fabulous on an outdoors grill. Be sure coals are hot, hot, hot. Make sauce from marinade before outdoor grilling. Drizzle sauce over brochettes after grilling. Grill for 3 to 5 minutes each side.

A Cheese Cake Gem

For graham cracker crust:

1 ½ cup graham cracker crumbs
¼ cup sugar
1 stick butter, melted

In a bowl, mix graham crackers crumbs, sugar, and melted butter. Press over bottom and sides of a buttered spring bottom pan. Chill for 1 hour.

For cheese Cake:

Three 8-ounce packages cream cheese, softened
1 ½ cup sugar
4 large eggs at room temperature
1 teaspoon vanilla extract
1/8 teaspoon salt
1 ½ teaspoon grated lemon peel
1 ½ teaspoon grated orange peel

For topping:
2 cups (1 pint) dairy sour cream
¼ cup sugar
1 teaspoon vanilla extract

Soften cream cheese. blend sugar, lemon and orange peel. Add salt and beat with a wire whisk until fluffy. Add one egg at a time, beating well after each egg. Beat in Vanilla extract. Pour into chilled crust. Bake in a preheated 350 degree oven for 50 minutes or until firm in center. Remove from oven. Let stand 15 minutes. Reset oven to 450.

DO NOT WAIT TO DO TOPPING LATER. THIS MUST BE DONE NOW!

Mix 2 cups dairy sour cream (1 pint), 1/4 cup sugar, and 1 teaspoon vanilla extract. Spread over cake and return to 450 degree oven. Bake for 15 minutes. Cool on wire rack and chill in refrigerator. Remove from refrigerator, garnish with strawberries,* and allow to sit at room temperture for half an hour before serving.

* Strawberries can be halved and placed around cheese cake, or can be "fanned" and placed around the edge of the cheese cake.

Epicurean's Quiche (serves six)

1 ½ cups whipping cream
½ cup buttermilk
4 eggs, lightly beaten
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ pound bacon, cooked and crumbled
¼ pound Swiss cheese, shredded (about 2 cups)
2 tablespoons green onions (scallions), chopped
1 can (6 ounces) large, pitted black olives, drained
One 9-inch pastry shell. Place in a pan, unbaked.
1 tablespoon red pepper, minced

Heat cream and buttermilk. Whisk in eggs and seasonings. Stir in cheese, bacon, onions, and olives. Pour into pastry shell. Bake at 375 degrees for 30 to 35 minutes until custard is set and golden. Garnish with sliced black olives and red pepper.

Basil, Olive and Garlic French Baguettes (serves four)

2 loaves French baguettes, split in half and cut into 4 pieces
3 garlic cloves, roasted and peeled
2 tablespoons butter, softened
6 large black, pitted olives, sliced lengthwise
1 tablespoon virgin olive oil
4 sprigs basil (single sprigs)

In a small bowl, mash garlic cloves and add softened butter and olive oil. Mix into a paste. Spread evenly over each of the four pieces of baguette. Place sliced olives and sprigs of basil decoratively over the baguettes.

Place under Broiler for 2 minutes.