| |
Bertram31.com General Bulletin Board
Coonass lobster recipe'
Posted By: Vic Roy
Date: Sunday, 25 December 2005, at 6:32 p.m.
Well, hope all the Faithful had as good a Christmas as me & our family. We had the whole gang (about 20+ folks) over for lunch, including my Dad, who at 95, is still full of jokes, and wanted his bloody mary done 'just right', three dashes of Tobasco. The Bride did a turkey stuffed with shrimp dressing. Our gang ranges in age from the twin grand girls (2) to my Dad. We all ate too much. Oh yeah, the Bride did her famous choc. pecan pie too.
Thought I'd share our recipe for Coonass lobster. Since you can now get Maine lobster live in any supermarket in the country, it a helluva bargain if done right. Get a 1 & a quarter pound lobster per person. Get a big pot and par boil them for about 4 minutes, then take them out and let them cool. What we goona do is broil the tails, but first we gotta make the sauce.
Take a cast iron skillet and melt a half stick of butter per person in it, then add some virgin olive oil. Then chop up some green onion & some fresh garlic and saute that down slowly. Then add some white wine, saute that down, add a little lemon juice and saute until pretty thick.
Then take the lobsters and break the heads off and dig all the yellow fat out of the head and put in the saute and very, very slowly saute it.
Take the lobster tails and carefully slice the underside of the shell down the middle and open it up and break it off, where just the meat is exposed and the hard shell stays on the bottom. We are gonna broil the lobster tails on the half shell.
Put the lobster tails on a cookie sheet covered with alum. foil, meat up, and baste them good with the saute'. Put your oven on 'broil' and let it heat up real good, maybe with the wire shelf about half way. Baste the tails again with the saute' and then pop them under the broiler for about 5 minutes or until them start smoking. Goal is to blacken the meat but not burn it. Take them out, and baste them again with the suate' before serving. If they are not blackened enough, pop them back under the broiler for a few more minutes. Takes a real hot broiler to do it right.
Serve with a green salad topped with feta cheese and some toasted french bread with the same saute' on it.
Makes yankee lobsters real good stuff.
UV
| |
Bertram31.com General Bulletin Board is maintained by Patrick McCrary with WebBBS 5.12.