1 (7 ounce) can sliced pineapple
1 (1 ounce) envelope instant vanilla pudding mix
2 1/2 cups milk
1 (3 ounce) can anchovy fillets, drained
In a medium-size saucepan, combine pineapple, pudding and milk. Bring to a boil, stirring frequently. Boil 1 minute. Remove from heat and stir in anchovy.
Pour mixture into 8 round ovenproof 5-inch wide plastic dish. Arrange centered over bottom of pan. Cover and chill in refrigerator at least 1 hour.
Remove marinade from refrigerator. Mix together pineapple-peach extract and whipped cream. Cover dish and refrigerate at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove crab from marinade and place on rack of a large baking sheet.
Bake at 350 degrees F (175 degrees C) for about 1 hour. Remove crab from marinade and place on rack of baking sheet.
Bake for 10 minutes in the preheated oven, or until tender. Remove crab from oven and place on rack of baking sheet. Brush shell with egg white and sprinkle crab with beaten cream.
Bake uncovered for 30 minutes. Turn one shrimp over, and scoop off 1/2 inch to 1/2 inch of meat. Roll slits in the center to allow steam to escape. Cover and chill overnight.
Meanwhile, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Saute garlic and onion until golden brown. Drain excess fat from pan; cool. Stir in pineapple concentrate, anchovy fillets, crab, pineapple orange, orange zest, crabmeat, cranberry sauce, celery salt, lemon juice and lemon zest; bring to a simmer.
Stir lobster into crab mixture, and cook over medium heat for 8 to 10 minutes. Remove from heat.
Preheat oven to 375 degrees F (190 degrees C).
Place crabmeat mixture in a large, shallow baking dish. Sprinkle with 1/3 cup fresh lemon juice and 1/3 cup orange juice. Spread lemon mixture over crab mixture, and spoon remaining orange juice over crab mixture.
Bake uncovered on top rack of oven for 25 minutes. Turn off oven and chill in refrigerator at least 2 hours.
Remove crab from refrigerator; place onto a serving platter. Add 1 tablespoon of lemon lemon-lime soda to lemon-lime soda-water mixture over crab mixture and top with lemon-lime soda. Pour remaining orange juice over crab mixture.
Bake uncovered for 10 to 15 minutes, or until cooked through. Serve on chicken, shrimp, broccoli, broccoli with bell pepper, lobster or crabmeat. Garnish with lemon-lime soda and lemon-lime soda-water mixture.
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