Butter Poached Lobster

This week is a special one….hubby Bob has a birthday.  Being born in Connecticut and living on the ocean almost all his life has made Bob a lover of seafood.  Especially shellfish!  We use to live on the coast of Long Island Sound and Bob’s favorite hobby was tending to his “40” lobster pots.

Lobsters

Lobsters

I can remember the times when Rob and Jenny would ask me what’s for dinner, when I replied lobsters they would say “lobsters again”….those were the days!

I thought I was the queen of lobster cooking, always trying new methods and recipes.  It wasn’t until we watched an episode of Master Chef that I discovered “poaching lobster”.  WOW…..what a great way of cooking lobster…why didn’t I think of that?????

On Father’s Day  I tried poaching lobster in a  beurre monte sauce.   Probably the best lobster I have ever eaten.  Guess what I am making for Bob’s birthday?????  Here’s how you do it.

Purchase lobsters from local grocery store.  Place them in the refrigerator until ready to use.

Lobsters

Lobsters

In a LARGE stock pot bring 4-6 quarts of water to a boil.  Once the water is rapidly boiling, put lobsters to sleep ( you will feel better before you kill the little guys).  Just massage their head over his eyes for a few seconds, like this…

“go to sleep lobster”

Place lobsters (head first) into the boiling water and cook for 2-3 minutes.  In a large bowl add water and ice cubes (ice-water bath) and place the lobsters into the pan.

DSC_0047Using a good pair of kitchen scissors cut the lobster shell and remove the meat, trying to keep the lobster in tact as much as possible.

In a medium size pan bring 1 tablespoon of water to boil over medium heat.  Reduce heat to low and whisk in butter, one tablespoon at a time.  This method will help it emulsify, which means mixing two liquids together that normally don’t mix well (water and oil).

Butter Poached Lobster

Butter Poached Lobster

Add the lobster and cook over medium low heat (do not let butter boil) for 5 minutes, or until the internal temperature of the lobster meat reaches 140-145°F using a Thermapen thermometer.

Serve with your favorite side dish and enjoy!

Happy Birthday Bob!

Happy Birthday Bob!

Ingredients:

2 one and a half pound live lobsters (or one lobster per person)
1 tablespoon water
1/2 cup salted butter (1 stick), cut into 1 tablespoon chunks

Directions:

1.  Bring a large pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. Place lobster into a large pan of ice water (this cools down the lobster to the touch and stops the cooking process).  Remove all lobster meat from shell trying to keep lobster in tact.

2. In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter had melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does NOT come to a boil, otherwise the butter will separate.

3. Keeping the heat on medium-low, add the lobster pieces and cook for 5 minutes, or until an internal temperature of 140-145° is reached.  Serve immediately!


A New “Twist” On Cooking Dogs, and a Black Bean, Rice, Avocado Salad with the “Perfect Margarita”

A new “twist” on cooking hotdogs….a quick and easy black bean, rice and avocado salad, along with the “perfect” margarita!

My LOVE for food runs family wide.  I am very proud of my nephew Kris Wallenta, owner of “Kinta’s” Restaurant…

Kinta'sSeems like only yesterday he was gathering shells at the beach in front of our home…

Kristopher WallentaKris was recently filmed for the new season of “Flavors of Cozumel”.  Hope we get to see that episode in the United States.

Filming "The Flavor of Cozumel"

When I was looking for a “perfect” margarita, I thought I would ask the expert!  This is his “house” margarita. Thank you Kris!  Next time you vacation in Cozumel, make sure you visit my nephew’s restaurant…if you mention me you will get a “free” house margarita…  🙂

Black Bean Rice Avocado Salad

1 ½ cup chicken stock
½ cup water
1 cup long grain rice
1 can (15 ounces) black beans, drained and rinsed
2 roma tomatoes, seeded and chopped
2 avocados, diced
2 tablespoons finely chopped red onion
2 tablespoon fresh cilantro, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
½ of one lime, juiced
4 tablespoons “Blood Orange” olive oil, or
3 tablespoons extra virgin olive oil and 1 tablespoon freshly squeezed orange juice

In a 2 quart sauce pan combine chicken stock, water and rice. Cook over high heat until mixture begins to boil, reduce heat to medium low and simmer for 15-20 minutes or until rice is tender. Place cooked rice on a serving dish to cool.

In a large bowl combine remaining ingredients. Stir in cooled rice and gently toss until mixture is well combined. Adjust seasoning with additional salt and pepper, if needed.
Cover bowl and refrigerate for 2 hours or more before serving.

Salad may be served in hollowed out avocado shells, top with additional fresh cilantro.

Kinta’s Famous House Margarita

1.5 ounces Tequila (Reposado)
1.5 ounces Triple Sec
1.5 ounces freshly squeezed lime juice (about 3 limes)
1 cup Ice
1 lime
kosher salt

Rub the outside of 1 glass with cut lime. Dip into a plate of Kosher salt.
Combine the Tequila, Triple Sec and lime juice and ice into a cocktail shaker, shake well
and pour into prepared glass…..

Recipe courtesy of Kristopher Wallenta
Kinta’s Restaurant
Cozumel, Mexico

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