Text 15664, 118 rader
Skriven 2007-05-19 04:24:56 av BURTON FORD (1:123/140)
     Kommentar till en text av PETER COGGON
Ärende: RE: Canada?
===================
Hi Peter           5/19/07 3:11 AM

pc->  I love lobster, and well Red Lobster is my replacement for the
pc-> lack of a contact I did have for Sail Club AGMs to bring direct
pc-> from the East Coast to our meetings here at Lake Simcoe.


What's an AGM?   Annual General Meeting?   Did you once have a contact for
live lobster sent in for the Sailing Club meetings?

pc-> sorry for butting in gents ... have a great week.

Never apologize here for that..... there is no such thing as butting in. 
One of the main joys of this Echo is that everyone reads all the messages
and takes part in any dialogue they wish.

Glad to have you aboard Peter.   

Peter Coogon is a familiar name that I associate with England or Australia.
You aren't by chance a teacher are you?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Tails Info
 Categories: Info
      Yield: 1 Info
 
      1    Information
 
  Virtually all the rock lobster that's available, except for coastal
  areas where it's caught fresh, is frozen anyway, so it doesn't much
  matter. Once the lobster is dead, the edible lifespan on the meat can
  be measured in hours, so they freeze 'em immediately for shipment.
  
  TT>  Your sources, of course, probably far exceed my sources, when it
  TT> comes to lobster tails.
  
  Unfortunately, no.  For some reason, management is more than a little
  stuffy about our dragging home samples :-)  I do drag home a dying
  Maine Lobster once in a while (if it looks like it's not gonna make
  it through the night).  It's a mixed blessing, since the darn thing
  has to be cooked immediately, and I just can't get all that worked up
  about lobster at 1 o'clock in the morning.
  
  Actually, the frozen rock tails are pretty good, if they're prepped
  correctly and you don't overcook 'em.  If you ever want to try,
  here's how:
  
  1.  Thaw the tails overnight in the refrigerator, or quick-thaw them
  under COLD running water.  At no time should the temperature of the
  lobster flesh exceed 40 degrees (F).
  
  2.  (NOTE:  the following directions are for right handed people
  only. Left handers should reverse the directions).  Grasp the lobster
  tail in your left hand, with the fins pointing away from you, and the
  open (body) end pointing toward you. The top (rounded part) of the
  shell should be on top. If you have sensitive hands, you may wish to
  protect your hand with a towel, as the lobster barbs are sharp and
  can infect like crazy.
  
  3.  Carefully insert the blade of a pair of kitchen shears between the
  lobster meat and the uppermost shell, and make a lengthwise cut
  through the shell, stopping just at the point where the shell and
  fins meet. Do not cut into the fin area.
  
  4.  Use the shears or your fingers to cut through the shell at the
  point where the fins and the shell meat, so that you now have a "T-
  shaped" cut in the lobster shell.
  
  5.  Use your hands to pry the lobster out of the shell, leaving the
  portion at the top (where you cut the T) still attached to the shell.
  (Don't be afraid to get rough here -- the meat is pretty sturdy, and
  the shell is TOUGH.)
  
  6.  After the meat has been removed from the shell (but still
  attached at the top), flip it over (it will remain attached), and
  make 3-4 shallow (careful here, it's easy to get carried away and cut
  through everything) cuts at about a 45 degree angle through the tough
  membrane on the underside of the meat.  (This prevents the cooked
  tail from curling.
  
  7.  Flip the tail over so that the meat is sitting directly over the
  cut shell.
  
  8.  Using a sharp knife and a gentle hand (again, you don't want to
  cut through the meat), Cut about halfway through the center of the
  tail. It should fall open.  Now make two more shallow parallel cuts
  on either side of the center cut.
  
  9.  Finally, use your thumbs to press down on the shell at the fin end
  until it snaps, and fan out the fins for a pretty presentation.
  
  10.  Brush the tail with butter, season lightly with seafood
  seasoning or sweet paprika, and place it in a shallow ovenproof
  baking dish. (We use pie tins).  Place about a quarter inch of water
  in the dish, and stick the whole thing under the broiler until the
  meat JUST turns opaque. Do not overcook or it will be tough, dry, and
  utterly tasteless.
  
  Serve with drawn butter and lemon or (better IMHO) lime wedges.
  
  Kathy Pitts in Bryan, TX.  Re-U/L to NCE by Burt Ford 9/96 3/97 11/98
  11/98 (Yep, twice) 05/07.
 
MMMMM
 

Kathy Pitts is a former Echoer who penned the above to me.  She knew I was
left handed and thus the reference to that in the 'recipe'.

Burt


---
'Til we read again. Burt               /~~.
  x=Newark, in New York State     ,~x~    |       
                                 `-------.;_
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)