I finally made the lobster, I've been planning this for 6 weeks, but since I didn't want the shells in the garbage in this heat, it left me with one day in the week it could be made. The stars and our schedule finally aligned. I also made a yummy chicken recipe this week.
I'm also making corned beef from scratch. My husband thinks I'm crazy, but I had a brisket to use and I would've needed to specially order corned beef and it doesn't come cheap. So my fridge has a big crock pot with a hunk of meat brining, unfortunately my whole fridge now also smells of the garlic in the brine. The meat should be done in 2.5 weeks and I'll cook it up then. I'll share the brining process in another post.
I also have my sushi class coming up next week, which also includes other Japanese cuisine. Mmmm should be good.
Lemon Butter Lobster
I took my son shopping for the lobsters and he had a blast, the lady at the seafood counter was a little grouchy, so didn't appreciate my 4 year old telling her the ins and outs of lobsters. He gets a "Lobstering" DVD from the library at least once a month and has all the info stored in his little, yet huge, brain. Unfortunately he has a seafood sensitivity so couldn't eat any, but he did get to choose the alternative and was happy with pizza.
When it came to actually putting the lobsters in the boiling water, I left that to my hubbie, not that I'm squeamish about doing it, but I didn't trust myself with wriggling things with big claws and boiling water. I have some rather serious clumsiness issues.
I can't remember how long I cooked the bugs, maybe 5-7 minutes, but they turned out just great.
I'll share the recipe for the Lemon Butter dipping sauce, which is great with all forms of seafood or fish, but not so great for the figure.
Lemon Garlic Butter for Seafood
1/2 cup butter (1 stick)
5 cloves garlic
Juice of 1 lemon
2 tbsp extra virgin olive oil
Melt the butter, add the garlic and lightly saute. Squeeze in the lemon juice and add the olive oil. Turn the heat to low and simmer until the lobster is ready. Add salt to taste and chopped fresh parsley. I serve mine in a little ramekin for dipping, but it would also work for baking fish or seafood.
I saw this recipe in an email from Kraft Kitchens and since I had some of their BBQ sauce in the fridge, I tried it out. I grilled mine in the oven since we don't own a barbecue (not my decision) and it turned out great. The flavour was awesome and the chicken was tender. I think I also did a good job of jointing a whole chicken. That was kinda fun!!!
Find the recipe here.
Cafe World Cookbook Changes
Super Sliders are out.....Vegetarian Tamales are in.
Up Next: Sushi Class and Beef still corning.
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