food...some questions - Orchid Board

Marco · #1 11-01-2006, 02:07 AM

I didn't wanna be cheap so I'm gonna put this all in one long post.

1) I'm looking to overnight fresh lobster for November 10. The cheapest place that I've found is http://www.mainelobsterwholesale.com/. 10 Medium Size 1 1/4 lb. with shipping and all runs to about 160-170 (appx 16.50 a lobster). Anyone have any other suggestions or have had good experiences with other vendors?

2) Any preference in cooking whole lobster? steamed, boiled or other? if other please explain thanks

3) So I'm also thinking about adding swordfish and/or scallops to the menu (dad likes the swordfish and mom likes the scallops). Anyone have any good swordfish and/or scallop recipes (Using in the same dish would be great)?

4) anyone got a good recipe for red sangria?

Please note that I don't cook and I normally burn scrambled eggs when I try to cook em, detailed recipes are more than welcome

Thanks

Marty · #2 11-01-2006, 12:13 PM

I think you have to wait for Dave...Perhaps when he'll come from hospital to change and he'll check the forum

hehe. I'm a butter/garlic and grill kind of a guy

ScottMcC · #3 11-01-2006, 12:17 PM

steamed or boiled are the most common ways of making a whole lobster. but the new trend seems to be grilling, which is typically just the tails.

swordfish is pretty easy to make...I typically sautee it with a little olive oil and a few pinches of whatever herbs I feel like.

Marty · #4 11-01-2006, 01:04 PM

I have only made tails, never made a whole lobster... crack it, take the tail out, grill it with garlicky butter..grill the shell so it's nice and red, then put the tail back in and onto the plate..simple and very good... over pasta doesn't look too bad

Heather · #5 11-01-2006, 02:44 PM

Marco, I have a good recipe for scallops wrapped in bacon with salmon alternating on skewers. I'm sure you could substitute swordfish for salmon. Do you have access to a grill though? Let me know if you want the recipe. It's easy.

I would steam or boil the lobster.

Marco · #6 11-01-2006, 02:47 PM

Marty - That lobster sure does look yummy

Heather - yeah hook me up with the scallop recipe

you have my email. I like whole lobster I think the guts is the tastiest part...mmm mmm mm...it was suggested that it be boiled because it makes it more juicy when you rip the shells off

Marty · #7 11-01-2006, 02:49 PM

Heather, that sounds interesting. Neither salmon nor scallops really need to stay on the grill for too to long, does the bacon have enough time to 'crisp' up? I'm assuming high heat to sear the fish and scallops. So we don't hijack this thread any further, can you start a new thread with the scallop recipe?

Heather · #8 11-01-2006, 04:23 PM

Yeah, I've never had an issue with the bacon not crisping. I don't even know what thread I'm in, haha, just saw Marco's message and thought I'd reply. I'll try to find and post the recipe when I get home tonight.