You’re my lobster

Good morning darlings, dragging through ones airing cupboard is such a chore and 1 out of the 4 napkins has gone astray. Beach napkins with sweet little lobsters. Perfect for seafood suppers or picnics on the beach.
Maybe it’s time to invest in some more?

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From Thornback and Peel.
They do smashing deck chairs but alas not for lobster lovers. Their jelly wallpaper is to die for!

Lobster is always such a treat. If a lobster cocktail or a risotto is on the menu then it will be ordered. Pronto.
As with Champagne it is offered at a special occasion however everyday is a good day for either. Non?
We have Champagne Tuesdays just for the hell of it.

Lobster roll at the coast ?

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Ingredients
1 tablespoon butter, softened
4 hot dog buns split.
4 lettuce leaves
1 1/2 pounds cooked lobster meat
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco™)
2 green onions, chopped
1 stalk celery, finely chopped
salt and pepper to taste
1 pinch dried basil, parsley or tarragon

Directions
Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Simply add Capri pants and flip flops to think you’re in Maine.

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OPI Eat Mainely Lobster nail polish. Perfect for toes too.

Lobster? Is it not glamorous ?

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Gilded crustaceans for the bathroom.

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Or the mantle.

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From notonthehighstreet

At dinner parties we try not to be too poncy and serve up a roast or a lasagne, maybe a cottage pie.We want to be with our guests darlings and not in the kitchen .
Next on the hit list is this;
For sure!

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Mac ‘n’ cheese with the volume turned up. Great reviews.

From The Neelys

4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves
Directions
Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.
Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.

Sharp cheese is mature. Heavy cream is double. Must invest in some American measuring cups too. Maybe some coral/lobster red napkins.

This doesn’t look too difficult but napkin folding was never my forte .

Daughter no.2 could manage perfectly .

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