One of my honorary sisters and her husband, a couple I've been friends with for more than thirty years, dropped off this surprise for me recently! She shall remain nameless so as for me to remain top billing on her "gifts list," hahahahaha.
At the top, looking "tiny" is a normal-sized one-and-a-half pounder, absolutely delicious and regular restaurant fare. This is the size I've always eaten, at home or out somewhere. There is plenty of tail- and claw-meat for one person. It's sitting on a 12-inch charger, so looks deceive. The "Monster Bug" in the foreground, however, OMG, lol! That one is four-pounds, a size I've never personally seen before except in an aquarium or in photos. It was about 18 inches long when stretched out. I had an amazing time "shelling" them both, removing the tails and claws and knuckle meat. I made lobster rolls for myself and June for lunch and dinner, and then I froze the rest of it for a future special occasion. Then I flamed the shells and remains with cognac, and then boiled the carcasses, one with tomalley and one with roe, and made broth. I froze the broth, too, which will be perfect for an autumn fish chowder. I even saved the largest claw, bleaching it overnight and gluing it back together again for my "oddities" collection, so I can always remember this amazing gift.
Thank you, and huge hugs!
WHY DO WE LOVE YOU, LET ME COUNT THE WAYS.
ReplyDeleteTHANKS FOR SHARING. MY TASTE BUDS ARE BOILING.
GRANNY HUGS TO YOU.
GRANNY
ok Casey, these are amazing, BUT i'm kinda thinking I need to be from a different part of the country to appreciate it fully (and not be a little bit alarmed and scared when I see these! LOL) I'm SUCH a wimp! However, if you would fix them for me, I would gladly come over and try them out! I have a feeling they would be FAB!
ReplyDeleteMare! I think you would enjoy them quite a bit. A lot of people like them served just like this, but I prefer the meat picked out. I did that before I ate them. You learn how to do that around here at an early age. After I took all the great usable meat out, I chopped it up in regular sized pieces and then I gently warmed it up in butter, shallots, and a bit of fresh tarragon, covered, and then just a tiny amount of white wine. By covering it, the meat absorbs all the butter and wine and really gets as tender as can be. Then you can serve it on a toasted roll, or in a casserole, or many different ways. It's an "experience" to sit down with a whole lobster in front of you in restaurants, and they usually serve paper bibs to everyone, but I MUCH prefer to have all that done already. It's a messy job and I'd rather get that out of the way first so I can enjoy the meal. It makes a pretty elegant presentation without the shell. Of course, many people think it's NOT elegant WITHOUT the shell, but I don't agree. I don't serve anything with the eyes still looking up at you, lol.
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