Text 15812, 63 rader
Skriven 2007-05-21 23:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Lobster
===================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Hey, in 1939 they were 2 for a quarter, steamed.

 DD> During the US colonial period I am given to understand that bugs were 
 DD> considered offal and used for animal feed and to fertilise fields.

True or not, I've heard the same. It certainly was true of sturgeon.
I once saw an old photo of fish stacked up like firewood on a farmer's
wagon. Sad.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Antipasto Alla Venezia
 Categories: Crab, Shrimp, Squid, Italian, Appetizers
      Yield: 4 servings
 
      6 md Shrimp, cleaned; peeled
      6 sm Mussels, bearded;
           Scrubbed
      6 lg Clams, bearded; scrubbed
      6 sm Razor clams, bearded;
           Scrubbed
      6 lg Mussels, bearded;
           Scrubbed
      6 sm Calamari, cleaned; gutted
      1 sm Lobster; 1 lb
      1 lb Crab meat
      1 c  Extra virgin olive oil
           Juice and zest of 4 lemons
      1 tb Hot chili flakes
      2 bn Italian parsley; finely
           Chopped
 
  Bring 6 quarts water to boil and set up ice bath.
  
  Cook shrimp for 1 1/2 minutes and plunge into ice bath. Cook
  calamari 1 minute and do the same. Cook lobster for 8 minutes and
  then cool in ice bath.
  
  In a large saute pan, place mussels and clams with 1 cup of water
  and bring to a boil. Cover and steam, removing each shellfish as
  it opens until they are all done. Discard those shellfish which do
  not open. Keeping each open shellfish separate, dress each
  individually with 1 to 2 tablespoons extra virgin olive oil, a
  touch of lemon juice, a pinch of chilies and 1 to 2 tablespoons
  parsley. Do the same with the crab meat. Arrange all the seafood
  on a big platter. Garnish with lemon wedges and serve.
  
  Recipe By: Molto Mario
  From: Sue Date: 11 May 97 Mastercook Recipes (Mailing List) Ä
 
MMMMM

Cheers

YK Jim


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