On Jun 26, 9:53*am, John Kuthe > wrote:
> On Jun 26, 6:52*am, Andy > wrote:
>
>
>
> > George Orwell > wrote:
> > > This isn't really much of a sauce it's so simple. *Do your
> > > lobster by whatever method. *Tails can be done by giving it/them
> > > a good simmer in water flavored with bay leaf and lemon. *Or
> > > in the oven. *Anyway when done, take a chunk, dip in clarified
> > > butter and then spear on your fork a chunk of your favorite
> > > cheese. *I find that blue cheese is too strong for my taste
> > > and tend to use an extra old cheddar. *Most hard/semi-hard
> > > cheeses would work. *Swiss (I won't call it Emmenthaler if it
> > > don't come from Emmenthal) is good. *It's all good.
> > > Now I'm thinking of stuffing lobster tail with cheese. *This
> > > is theoretical but I'm gonna do this: *Get the oven going.
> > > 375 - 400 F should do.
> > > Take tails and slit them in half lengthwise. *Be careful not
> > > to cut all the way through. *Pull out tail and fan over shell.
> > > Make a slit inside the meat as big as you can. *Stuff your
> > > favorite cheese inside of tail. *Brush outside with butter,
> > > and put in oven. *Bake about 15 minutes until done. *Maybe
> > > stuff it with ham and cheese. *Lobster tail cordon bleu.???
> > > I don't know. *I'll try it, but maybe a different stuffing
> > > would work better? *
>
> > Maybe serve something cheese'd as a side dish (broccoli?) but for the
> > price and delicacy, lobster deserves to stand alone, with just clarified
> > butter. Imho.
>
> > A cholesterol feast!
>
> > Andy
>
> I knew you had a food excellence side Andy! For all that Bryan berates
> you about, your obvious love of lobster makes you definitely OK in MY
> book! :-)
>
> Gimme a freshly steamed lobster, tools, an optional bib and some
> warmed drawn butter and I'm in Food Heaven! And cholesterol be damned!
>
> John Kuthe...

I like just a tad of fresh garlic in the butter.