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Peggy's Seafood guide! Lobster Bisque for the Economically Challenged I used to serve this
on Christmas Eve, when we came home from Midnight Mass. I served small, fish
shaped crackers with it, and it was always a warming treat. Combine in a sauce
pan, Heat slowly, stirring
often Put dry sherry at the
last minute Garnish with parsley
and crackers on the side Serve in cups *Note:
I have eaten this many times without any pieces of lobster, and it was still
delicious
You can buy lobster at your local supermarket, but our experience with this typeof thing has not been encouraging. The proletariat server asked us if we wantedhim to punch some holes in the bag so our lobster could breath. .
.so I recommend for a seafood dealer such as
Classic Seafoods,
Jeddore, Nova Scotia.(See our Very Best Links!!!)
2 live lobsters Meat is always much tastier when
the animal is slaughtered while experiencing the most intense terror of its
life. So put a good 2.5 liters of water and add 2 tablespoon of salt (per lobster) to boil, and go torture
your lobster (be creative).
When the water is boiling, put
the lobsters in tail first. If you do it this way you get to watch its
expression. Return to boil. After water starts boiling again, cook for 12 min. for the first pound (500g) and 1 minute for each additional 1/4 lb/125 g.
While the lobsters are boiling, melt some butter in a pan and make
two little dipping dishes for yourself and your dinner companion (you may add
garlic to this butter depending on what you plans are for after
dinner).
Cooking Test: The lobster meat should be pure white, opaque and elastic.
Walking legs will pull out easily from the body.
Tomalley will be green and firm. Roe will be bright red and firm. If it is black and oily the lobster is undercooked.
Remove the lobsters from the water and put
them on separate plates. Put the dipping dish on the same plate and
serve.
Note: There are special utensils
for eating lobster, but it is much more interesting to see how your dinner
companion manages without them.
Serves 2 people who wear fur and
eat lobster. |
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| Crab
Dip 8 oz. Cream Cheese (at room temperature) 1/2 Cup Sour Cream 2T Mayonnaise 1T Lemmon Juice 1-1/2 t Worcestershire Sauce 1/2 t Dry Mustard 1T Milk 16oz. Cheddar Cheese Directions Serves: 8-10 people Preparation time: 15 mins |
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How can you figure out if the fish is fresh?The fish's eyes should be clear and bulge a little. Only a few fish, such as walleye, have naturally cloudy eyes.Whole fish and fillets should have firm and shiny flesh. Dull flesh may mean the fish is old. Fresh whole fish also should have bright red gills free from slime. If the flesh doesn't spring back when pressed, the fish isn't fresh. There should be no darkening around the edges of the fish or brown or yellowish discoloration. The fish should smell fresh and mild, not fishy or ammonia-like.
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| How can you select safe seafood? Buy only from reputable sources. Be wary, for example, of vendors selling fish out of the back of their pick-up trucks.Buy only fresh seafood that is refrigerated or properly iced. Don't buy cooked seafood, such as shrimp, crabs or smoked fish, if displayed in the same case as raw fish. Cross-contamination can occur. Don't buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and refrozen. Put seafood on ice, in the refrigerator or in the freezer, immediately after buying it. Recreational fishers who plan to eat their catch should follow state and local government advisories about fishing areas and eating fish from certain areas.
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