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The One-Legged Sandpiper


   Junes, 2011   






C O M I N G       S O O N

The ultimate Lobster Thermidor recipe from @michaelmacv.


Just Needs Some Formatting

Ingred. To cook lobster. Use tails and claws only; 1 small onion, 1/2 lemon sliced, 1Tbsp salt, 5 peppercorns(black), 1Bay leaf, 2oz Boston Creme sherry, 5 small (COLD WATER LOBSTER TAILS), boil 3qt of water, add all above ingredients, add lobster tails, boil for 9 minutes, remove And cool. Preheat oven to 450 degrees.

Sauce; ingred. 1/3 cup butter, 1/4 cup sifted flour, 1/2 tsp salt, dash of Mace, 1/4 tsp paprika (not hot), 1 1/2 cups Light cream, 1 Tbsp Boston cream Sherry, 1/2 cup grated mild Cheddar.

Instructions: In 2qt sauce pan, melt butter-remove from heat, stir in flour, salt, Mace, Paprika until smooth, bring to boil-STIRRING CONSTANTLY(important not to burn sauce, it's easy to burn, you gotta KEEP STIRRING).

Reduce heat to simmer and STIR CONSTANTLY, add Lobster( cut up ) and sherry and cook over low heat(stirring) until Lobster chunks are heated.

Remove from pan and place in baking dish or baking dishes, top with cheese and bake @ 450 degrees F until cheese melts. Walla. Enjoy and let Me know how it turns out.

After the first run you can double or triple everything. Keep close eye on baking. Use best cheese you can find. Grate cheese. It's rich and creamy, use whatever wine you like, Chardonnay works good for me but you decide. You will need a bread Baguette.

Enjoy Mike

PS taste while cooking to make sure sauce isn't burnt. And put some good music on and be patient while stirring CONSTANTLY.

And I wouldn't do any vigorous exercise until it's digested, about an hour or two. You'll see what I mean. And when I say 9 min for lobster Tails, it's according to tail size. All left over lobster meat warm in butter and put in pita bread, makes a great sandwich. :) I hope I didn't forget any minor detail. I'll think on it and let you know. ;) hope you and Kelly enjoy it as much as we do.

Danger Kitchen
Danger Kitchen
Lobster Thermidor


The ultimate lobster thermidor recipe!


Ingredients:

>   3 shots of good rum.
>   Apple cider (almost boiling).
>   Lemon slice.
>   Cinnamon stick.
>   3-5 whole cloves.
>   Pat of butter. >  

Protocol:

>   Put the rum in a large tankard, stein or mug.
>   Add the cinnamon stick, lemon slice, cloves and butter.

>   Pour the hot cider over all.

>   Serve while telling stories around a fire.

Notes:

     This was one of my first ever takes-some-effort-to-make drinks. The first ever was a whiskey sour. The first time I tried these was a dark and stormy (no relation) night in Ocean Beach, New Jersey. We could hear the surf pounding and the wind howling. The comforting warmth of this drink can make all of that seem trivial.
     Goslings Black Seal rum works well for this recipe. Bacardi 151 is fine also; just adjust quantities to taste. Don't... under any circumstances... use Craptain Morgan. That's not really rum any way.

Links:

Visit the Goslings Rum website.
Wikibooks.org has a Hot Buttered Rum Recipe that looks interesting. I haven't tried it or the thousand others online. I like mine.


Boat Notes:

     This recipe can be adapted easily for making under way in rough weather , which is the perfect time for one of these. You can put all of the ingredients including, or except, the rum in individual covered containers to heat on the stove or in the microwave as needed. The lemon slice gets a little ugly after few hours in storage but still tastes fine. Add rum just before serving for a stronger drink. Best not to start drinking these if you're more than an hour from anchoring for the night.





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