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Reet Roaf.....going in the oven..
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Reet Roaf.....going in the oven..
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They look like big crawfish so I cooked them like big crawfish. In a spoon-dissolving inferno of triple strength crawfish boil, boiled 5 minutes and steeped for 20 more. They came out delicious. You never ate a lobster like these in Boston.
One of the dishes that can be served for breakfast, lunch or a fast, informal dinner:
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Semolina porridge
With cinnamon, sugar, raisins and butter.
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Lean beef burger, half pound, seasoned with Slap Ya Mama, quick seared and braised in tawny port til medium-well, on ciabatta roll grilled in butter with Clausen pickle plank, Creole tomato, and sweet onion sliced thin. Accompanied by an 8.4% ABV homebrewed ale. By the time we finished these, our plates were filled with juice. The port or sherry braising makes them crazy juicy even at well done. The flavors are much more developed once you go past medium, and the braised finish keeps them juicy.
Ive always preferred crab over lobster and shrimp over crawfish. That being said,I can eat crawfish as good as any man and the idea of Lobster done up as such intrigues me. Suckin the heads of those baby's has got to be an experience indeed. It would seem as if it might be very rich.I also like the idea of two worlds colliding. Cajun spice meets the butter bath hmmmmmmm...............I'm game! And now I'm thinking Lobster Etoufee maybe or even Cajun Lobster roll ?! New horizons in a most delicious sort of way.:angel: