Valentine’s Day Sous Vide Lobster

Posted by johngl

Lobster is for Lovers

Anyone can just make a call to a trendy restaurant and make a reservation for two on Valentine’s Day, but it takes some real determination to express your love for your most glorious spousal unit by preparing a dinner with your own two hands.

And while it is too bad that a couple of aquatic arthropods had to take a swim in boiling water, it is their own fault: they shouldn’t be quite so tasty.

So let’s role up our sleeves and kill some crustaceans!

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The Mighty Stephen Taber (Day 2)

Posted by johngl

Before you get too far into this and if you haven’t done so already, you might want to read through Day 1.  Then again, maybe you don’t.  Suit yourself.

Day 2 began with a battle on the high seas.  The Black Pearl came charging at us through the fog, big guns blazing.  With cannon balls flying across the quarter deck, the Captain bravely donned his red shirt (as not to show blood).  Lucky for us, his brown pants were in the wash.

Ahem.  Sorry.  But the day did start out foggy:

There's a boat here somewhere!

Nope, there was nothing wrong with the camera.  If you look closely, you should be able to barely make out this lobster boat that was anchored about 15 fathoms off the port bow.

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Review: Smiling Moose (Boothbay Harbor, ME)

Posted by johngl

The odds are that you will never make it out to Boothbay Harbor, Maine (pop. 7,000) unless you are avid whale watchers, enjoy wooden sailing vessels, or, more generally, like to go to out-of-the-way places. If you fit into any or all of those persuasions, you simply must stop by the Smiling Moose while you are there.

The Smiling Moose

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Lobster Bisque

Posted by johngl

As many of you know, I’ve had a couple of postings on lobster lately.  Last weekend, for instance, I sent a couple of live lobsters to the great beyond and we had a delicious dinner.  But, being the frugal home cook that I am, I didn’t want to waste the shells, legs, and other body parts.

Lobster Bisque (with plenty of lobster)
There is no shortage of lobster in this bowl of bisque!

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Sous Vide Lobster

Posted by johngl

A few days ago, I posted Lobster is for Lovers which included a great recipe from Chef Paul Peterson, Exec Chef at the Gage Hotel over in Marathon, TX.  Yesterday (Valentine’s Day), I felt like doing the lobster prep in a different manner that made use of my new sous-vide toy, the Auber Controller.  The results were pretty amazing — probably the most tender and flavorful lobster I have ever eaten.

Sous Vide Lobster Tail & ClawsSous Vide Butter Poached Lobster Tail & Claws with Herbed Crème Fraîche, Cream & Butter Lobster Sauce, and Caviar on Grilled French Bread

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Lobster is for Lovers

Posted by johngl

Try something home made this yearIf you really, really want to make an impression with your best girl or fella, try something home made for Valentine’s Day.  It’s the “in” thing these days with the economy being what it is and such.  It’s also really handy that this Lovers’ holiday falls on a weekend — there is plenty of time to shop and cook.  You won’t have to fight any crowds at your favorite eatery. You can sleep in the following day.

And with this recipe, you’ll be long remembered, too.  But then again, how could you possibly go wrong with Butter Poached Lobster?  Add some crème fraîche, caviar, and even more butter and you’ve got yourself the makings of a real winner (if not a trip to the coronary care unit).

Lobster Claw

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