12 oz (340g) (large bunch) seedless white grapes
1cup (250ml) sour cream
1/3 cup (85ml) brown sugar
1–2 tbsp (15–30ml) sweet sherry
4 coconut or almond macaroons, crumbled

Stir brown sugar and a good swirl of sherry into the sour cream until well mixed.  Stir in grapes to cover well.  To make the individual portions, layer the grapes with the crumbled macaroons into cups or glasses, finishing with a few grapes on top.  Serve very cold.

This is a splendid lobster dish. So good and so very pretty. A green salad and baked potato make it a feast! I have apportioned half a lobster per person, but those with heartier appetites may want more.
If you have live lobsters, cook them according to approved method. Then split and clean them.

Julia Child said that cooking lobsters was not for the squeamish or faint hearted. Julia, of course, was neither—as many chefs are not. (I refer you to the Alice B. Toklas Cookbook chapter “Murder in the Kitchen”.)

On the other hand, if you have the option to buy lobsters already cooked, cleaned, and split, this would solve the problem.

2 large lobsters, split in half
4 ounces (50g) finely chopped fresh parsley
4 ounces (50g) seasoned bread crumbs
2 tablespoons (25g) melted butter
2 tablespoons good quality cognac
juice of half a lemon
Let the lobsters cool. Cut the flesh away from the shell and cut these halves in half again to make them easier to eat. Replace the flesh in the shells. Lay the split lobsters on a baking tray.
Mix the melted butter, lemon juice and cognac into the bread crumb and parsley, making a bright green, crumbly stuffing. Firmly press into the lobsters’ cavities, and slightly overlap the edge of the meat. Dot the remaining meat with extra butter.
Squeeze on some more lemon and pop under the broiler for 5 to 7 minutes. The lobsters are beautiful in their bright red shells with green stuffing.
Serve with a lemon wedge and lobster picks, if available.