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...

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.

In article
>,
Chemo the Clown > wrote:

> > 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.

My favorite dipping sauce for crab, shrimp or lobster is 1 lemon, 1 cube
of butter and a light amount of granulated garlic.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Jun 26, 10:22*pm, Omelet > wrote:

> My favorite dipping sauce for crab, shrimp or lobster is 1 lemon, 1 cube
> of butter and a light amount of granulated garlic.

Might one cube be four ounces?

Omelet wrote:
>
> My favorite dipping sauce for crab, shrimp or lobster is 1 lemon, 1 cube
> of butter and a light amount of granulated garlic.

Crab is good with drawn butter but for lobster and shrimp I much
prefer Cantonese lobster sauce, no butter.

In article >,
brooklyn1 > wrote:

> Omelet wrote:
> >
> > My favorite dipping sauce for crab, shrimp or lobster is 1 lemon, 1 cube
> > of butter and a light amount of granulated garlic.
>
> Crab is good with drawn butter but for lobster and shrimp I much
> prefer Cantonese lobster sauce, no butter.

Do you have a recipe? You have piqued my curiosity. ;-)

I detest drawn butter. It has little to no flavor. They remove all the
flavor by removing the solids imho.

I prefer whole melted butter.

To me, drawn or clarified butter may as well be (name your generic)
cooking oil!

I whisk the WHOLE melted butter, lemon juice and granulated garlic
together. A little fresh minced dill weed added to that is not bad
either.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article
>,
"Mr. Bill" > wrote:

> On Jun 26, 10:22*pm, Omelet > wrote:
>
> > My favorite dipping sauce for crab, shrimp or lobster is 1 lemon, 1 cube
> > of butter and a light amount of granulated garlic.
>
> Might one cube be four ounces?

Yes, :-)
1 lb. of butter here is 4 packages at 4 oz. each.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

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!
> ))

So in other words, you were just blowing out your ass.
>
> Best,
>
> Andy

--Bryan

On Jun 26, 12:29*pm, Food Snob® > wrote:
>
> So in other words, you were just blowing out your ass.

This from someone that brags about his kid eating granola bars and
Rice Krispies. <yawn>

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...

On Jun 27, 5:48*pm, John Kuthe > wrote:
>
> 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.

You had lobster in Chicago? Where is Food Slob to chime in and berate
your for not tasting your first lobster on the Maine coast?