HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Lobster. Show all posts
Showing posts with label Lobster. Show all posts

Friday, December 27, 2013

Ina Garten's Lobster Pot Pie and, just for laughs, one woman's take on it.

        

         This is one of Ina Garten’s most beloved recipes.  It dates all the way back to 1999 when it appeared in Ina’s first cookbook “The Barefoot Contessa Cookbook” (Clarkson Potter 1999).  Since I can’t think of  a better time for luxury foods like lobster than the holidays, I planned a dinner around it.  But whether lobster still counts as a luxury, I am not altogether sure.  The Maine Lobstermen certainly don’t think so as it brings in only $1.60 or less a pound!  (Somehow, by the time it arrives at our fishmonger in New York, it’s $9.99 a lb.  Still a bargain for sure, with divers scallops at 24.99 a lb and Lump Crabmeat at 19.99 a lb.). I decided to turn a Saturday night supper into Lobster Pot Pie and a salad.  But first, I wanted to share what I hope will give you a good laugh. 

Thursday, August 29, 2013

Lobster Cobb Salad with Buttermilk Basil Dressing


         
       

My first Cobb Salad was the first of many I ate on the terrace of the Polo Lounge in the Beverly Hills Hotel.  It was irresistible with its mosaic of ingredients that arrived at the table beautifully arranged on the plate.  The tomatoes glistened, there was crisp bacon, diced chicken breast, hard cooked eggs, beautiful Roquefort blue cheese and of course, this being California, a diced avocado.  The lettuce – a mix of iceberg, watercress, endive and romaine – was finely chopped—something I’d never seen before.  The waiter would toss all these ingredients together and dress the salad with a French dressing.  It was so perfectly Californian and almost as sunny.   Devotees of the salad can thank the Hotel for keeping the recipe alive because its birthplace, a Hollywood shrine if there ever was one, closed years ago.

Monday, August 22, 2011

Daniel Boulud’s Stovetop Lobster and Clambake



         I have to admit, I don’t publish a recipe that doesn’t turn out right.  My whole premise is that if I can cook it perfectly, you can cook it perfectly.  So with all the 200 plus recipes on Chewing the Fat, if you can follow the directions, you can end up with something tasty.  That being said, sometimes I completely hit one out of the ballpark.  And today’s dish is a home run from the first morsel you put in your mouth to the last bit of broth that you’ll zealously sop up with the last crust of baguette.  It is that good.