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Okay, sorry if this is getting annoying, but really, I need help. I could only get two lobster tails today. They are not really that big. I've got two choices: pig out on them with a serious seafood bonanza with some shrimp or cook one with surf and turf (got some flank steak which we really like) and save the other for lobster rolls...which I LOVE! I want the biggest bang for my buck here. Now what would you do?
Daphne
Keep your mind wide open. ▼
I don't know how big they are or how many you are serving--ideally I would make lobster rolls with the claws and for another meal have surf and turf with the tails--drawn butter!! Make lobster stock with the shells and little legs to make bouilabaise (sp?) later.
"He who sups with the devil should have a. long spoon".
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I think she only has the tails, Bill. Daphne, since you're so crazy about Lobster rolls, you really need to pamper yourself and have them. and/or
Lobster BLT Paella (Laura recreated the Paella monster  )spring rolls with mango raviioli (probably too hot to work with these) deviled lobster thermidor or newburg Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce (oh my, been years) lobster cakes lobster pot pie that's all I can think of....have fun. 
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com ▼
I will definitely be saving the shells for stock. I'm thinking I'll try to do surf and turf with one...William and I can split one with a flank steak...and use the other for lobster rolls. I need to figure out what's wrong with my roller for pasta. But you're right, Jean. I think it's probably too hot to mess with the ravioli. But that would be a good one!
Daphne
Keep your mind wide open. |
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