On Jun 26, 12:21*pm, Andy > wrote:
> 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...
>
> John,
>
> I only had lobster once as a kid, but I remember it like it was yesterday
> and the mess I was allowed to make in public without getting scolded!
> ))

I was 9 I think when I had my first lobster. I was already a huge
fried shrimp fan, and my parents and I went on vacation to Chicago.
Because it was s special occasion they let me get the lobster. My
mother said she was anticipating having fun watching me eat a whole
lobster, but it turned out to be just a huge (to me at the time) hunk
of lobster tail meat. And I fell in love! It became and remains one of
my favorite foods.

John Kuthe...