Thursday, June 14, 2012

Lobster Boil at kitchen Conservatory

We had a blast last night at KC,  Lobster boils are so easy and fun it is hard to beat for a casual get together.  By the time class was over everyone was hugging and exchanging emails and promising to stay in touch. 

red potatoes
corn on the cob
sausage (kielbasa, andouille, or Spanish chorizo)
manilla clams

We did our boil in a turkey fryer.  So now you have another way of using that turkey fryer.  We used 1 1/4 pound lobsters (called chicken lobsters because of their size) purchassed from Bob's Seafood, they were fresh and lively.  There isn't really a recipe for this just timing.  In a pot large enough to hold all the vegetables and lobsters, place a layer of seaweed put in the potatoes, add enought water plus some beer to fill the pot, leaving room for the rest of the ingredients.  Add 2 Tablespoons of sea salt for every quart of water you use.  Bring to the boil and cook the potatoes 5 to 8 minutes.  Add the sausage, and corn on the cob, cook 3 to 5 minutes, add the lobsters head down into the water and boil 5 minutes, add the manilla clams and shrimp boil for 2 minutes, add the mussels and cook until every things is opened and the lobsters are bright red-1 to 2 minutes usually.  (if you use clams that are not manilla, their cooking time will increase).  Strain  and dump onto a table lined with butcher paper or old newspaper and serve with melted butter.

We also made a tenderloin caprese salad to start with.
A really diverse group lots of kids and parents, even a couple extremely young'uns, and a recently engaged couple-you can probably pick them out from the candid pictures.

One new trick I learned last night from Anne (who owns KC) was a rolling pin trick.  You can use a rolling pin to squeeze the meat out of the legs-pretty neat.  At the end there wasn't a single shrimp, mussel, clam, or morsel of lobster left.

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