Text 25598, 84 rader
Skriven 2009-07-03 08:15:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Lobster
===============
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Y'all have fun now. Be sure to stop by Mickey D's for one of their
 DD> (surprisingly good) lobster rolls.

 DS> We drove down the coast to Maine last weekend and none of the McD's
 DS> were selling lobster rolls this year.  I was pretty surprised -
 DS> thought that they'd be all over it, what with the low price of bugs
 DS> again this summer.

 DS> Too bad, too, because the buying power of a big company like that
 DS> could prop the price a bit and give the lobster-men some relief.

NPR did a story the other afternoon about the low low prices on lobster. Upshot
was that the lobster-men are selling direct instead of going through
wholesalers and lots of people are getting tremendous bargains. I like the
Midwest, I am used to its little tricks and foibles, I understand it pretty
well ... but, there are times - y'know?

http://tinyurl.com/lobster-bologna

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Cantonese
 Categories: Oriental, Seafood, Shellfish, Rice
      Yield: 4 servings
 
      2 lb Lobster tails
      1 cl Garlic; minced
      1 ts Fermented black beans;
           - rinsed, drained
      2 tb Oil
    1/4 lb Ground pork
  1 1/2 c  Hot water
  1 1/2 tb Soy sauce
      1 ts MSG (highly optional)
      2 tb Cornstarch
      3 tb Dry sherry
      1    Egg
      3 tb Water
           Cilantro sprigs
           Green onion curls
           Hot cooked rice
 
  For the best results in preparing this attractive
  Chinese dish cook the lobster pieces as quickly as
  possible. The beaten egg added to the sauce makes it
  richer and creamier.
  
  With sharp knife, pry lobster meat from shell and
  slice into medallions. Mince garlic and black beans
  together. Heat oil in wok or skillet and add garlic
  mixture. Cook and stir a few seconds. Add pork and
  cook about 10 minutes, stirring to break up meat. Add
  hot water, soy sauce and MSG. Add lobster medallions
  and cook 2 minutes. Mix cornstarch and sherry and stir
  into sauce. Beat egg with 3 tablespoons water and
  blend into sauce. Cook over low heat 30 seconds,
  stirring constantly. Sauce should be creamy but not
  heavy.

  Spoon sauce into center of platter. Arrange medallions 
  in sauce in decorative pattern. Garnish with cilantro
  and green onion curls.

  For each serving, place a few lobster medallions over
  rice in bowl. Spoon sauce over lobster.
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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