On 03-03-19 06:49, Dave Drum <=-
spoke to Dale Shipp about Sand Crabs <=-

That is an even better analogy. Sometimes I will squeeze and suck on those legs, but mostly just leave them be. There is some worthwhile
meat to be had in the body though. I recall an event (in Boston?)
where we all had lobster. Many people ate the tail meat, and maybe
the claws. But then they passed off the bodies to Dave Sacerdote
who was in bug heaven.

Abbot's Lobster-In0The-Rough - near Mystic Seaport (Connecticut). I
dug out the body meat (mostly). Georgia didn't.

I know we once went to Abbot's with the picnic group. That is where we
first got exposed to large lobsters, but on a previous trip. It is also
where some people got short changed on their lobster size -- possibly as
a result of the guy that drove Michael there (and will remain unnamed in infamy). Also where the signs warned to guard your food if you took it
to the outside benches -- seabird pirates!

BUT, I think that there was another event in Boston where we did
lobsters. They sold bodies for $2 if you wanted them, but Dave got
plenty for free from folks who did not care to bother with them.

Maybe Michael can clarify which place fits the description best.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: MEXICAN STUFFED MUSHROOMS
Categories: Mexican, Appetizer
Yield: 6 servings

12 lg Mushrooms,2 1/2" diameter
1/3 c Thinly sliced green onions
1 Garlic clove,minced/pressed
3/4 ts Ground cumin
3/4 ts Chili powder
1 cn Tomato sauce
1 cn Diced green chilies
1/4 lb Jalapeno jack cheese,
-shredded
2 c Unseasoned stuffing mix
2 ts Salad oil

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 10-12" frying pan over medium heat, combine stems, onions,
garlic, cumin, chili powder, and 1/4 cup water. Stir often until
vegetables begin to brown. Add 2 tablespoons water, scrape browned
bits free, and repeat step. Add tomato sauce, chilies, and 1/2 the
cheese. Remove from heat and gently stir in the stuffing.

Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the
filling into caps. Sprinkle with remaining cheese. Bake in a 400'F.
oven until cheese is lightly browned, 15-20 minutes.

Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6
grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium;
20 milligrams cholesterol.

~Kathy Addison, Albuquerque, New Mexico.
... From the files of James Wilson, wilson@primenet.com

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:08:34, 04 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

That is an even better analogy. Sometimes I will squeeze and suck on those legs, but mostly just leave them be. There is some worthwhile
meat to be had in the body though. I recall an event (in Boston?)
where we all had lobster. Many people ate the tail meat, and maybe
the claws. But then they passed off the bodies to Dave Sacerdote
who was in bug heaven.

Abbot's Lobster-In-The-Rough - near Mystic Seaport (Connecticut). I
dug out the body meat (mostly). Georgia didn't.

I know we once went to Abbot's with the picnic group. That is where we first got exposed to large lobsters, but on a previous trip. It is
also where some people got short changed on their lobster size --
possibly as a result of the guy that drove Michael there (and will
remain unnamed in infamy). Also where the signs warned to guard your
food if you took it to the outside benches -- seabird pirates!

May he be forever Lost In The Supermarket. IIRC Michael and Carol rode
back with Georgia and me.

BUT, I think that there was another event in Boston where we did
lobsters. They sold bodies for $2 if you wanted them, but Dave got
plenty for free from folks who did not care to bother with them.

Maybe Michael can clarify which place fits the description best.

That was probably one of the Clam Crawls I was not on. I remember one
of the clam joints had lobster on offer and Burt got something lobster
at that place. Clean Dave may have as well. I was too busy stuffing my
face with clam bellies - which I discovered on that trip after a life
time of HoJo Clam Strips. Bv)=

I also remember Georgia and I went off to Cape Anne and took the harbor
tour of Gloucester harbor and sampled the local pub fare. And scored
one of my favourite cookbooks as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheater Lobster Bisque
Categories: Soups, Seafood, Dairy, Wine, Breads
Yield: 2 Servings

6 1/2 oz Can lobster meat
10 3/4 oz Can cream of asparagus soup
10 3/4 oz Can cream of mushroom soup
1 c Light cream (Half & Half)
pn Cayenne pepper
2 tb Dry sherry
2 tb Minced chives

MMMMM---------------------PARMESAN CROUTONS--------------------------
2 c French bread; in 1/4" cubes
2 tb Unsalted butter
1/2 ts Paprika
1/4 ts Salt
1/2 c Parmesan cheese; grated

MAKE THE CROUTONS: Toast french bread cubes in the oven
at 400°F/205°C for 10 minutes.

In a saute' pan, melt butter.

Add paprika, salt and toasted bread cubes and toss to
coat. Toss with Parmesan.

MAKE THE SOUP: Blend together soups, cream, lobster and
cayenne and bring to a simmer. When soup is hot stir in
wine. Serve with a sprinkling of chives and the Parmesan
cheese croutons.

UDD notes: You can substitute canned crab with very good
results. Minced green onion greens may be substituted
for the chives. Tawny port can substitute for the sherry.

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

Uncle Dirty Dave's Kitchen

MMMMM

... "The first duty of a revolutionary is to get away with it." Abbie Hoffman

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

I prefere king crab or snow crab legs as they are easier to get the meat out of and do taste fantastic. And then there is lobster!! In fact I am going to my BDay dinner to have lobster on Monday.

Plans got changed when they had all you could eat shrimp served 3 ways
with sides all forthe paultry sum of $15.00 per person.

We got spoiled by the large lobsters in CT and Maine. There is much DS*>more meat on a two pound lobster than there is on two one pound DS*>lobsters, and even more that a couple of 1 1/4 as typically served in DS*>local restaurants.
The local Wegmans usually has large lobsters, 2 to 3 pound or
slightly more. Last birthday we got a 2 1/2 pounder for Gail's DS*>birthday, had them steam it and brought it home to eat. It was still DS*>hot, and we got quite full.

I have had 3.5lb lobster and I served two of us very well, we both had
large lobster cravings. I never get them cooked at the stupid markup.
As it is usually an hour or two bwfore I get home. I buy live take it
home place it in a deep pot add a quart of cheap but drinkable wine and
ice. After about an hour I then place it in my steamer melt some butter
add some herbs serve it up and injoy....

Personally, I would not do this dish with lobster. I would do it with DS*>chicken. I have a pair of locking castiron pans that work well to do DS*>tandori.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tikka
Categories: Appetizer, Shell, Poultry, Meat, Indian
Yield: 4 servings

1 1/2 lb Lobster -=OR=-
Chicken -=OR=-
Turkey -=OR=-
Lamb

I would use the lamb if available.

Fred

* OLX 2.1 TD * Time Travel Seminar-Two weeks ago, Thursday
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 03-05-19 03:26, Fred A Ball <=-
spoke to Dale Shipp about Re: lobster <=-

The local Wegmans usually has large lobsters, 2 to 3 pound or
slightly more. Last birthday we got a 2 1/2 pounder for Gail's
birthday, had them steam it and brought it home to eat. It was still
hot, and we got quite full.

I have had 3.5lb lobster and I served two of us very well, we both had large lobster cravings. I never get them cooked at the stupid markup.
As it is usually an hour or two bwfore I get home. I buy live take it

The Wegmans where we get them is less than 30 minutes from our house.
It is still almost too hot to handle by the time we get home.

home place it in a deep pot add a quart of cheap but drinkable wine
and ice. After about an hour I then place it in my steamer melt some butter add some herbs serve it up and injoy....

Sounds good. We don't have anything that could steam that large a
lobster.

Personally, I would not do this dish with lobster. I would do it with
chicken. I have a pair of locking castiron pans that work well to do
tandori.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tikka
Categories: Appetizer, Shell, Poultry, Meat, Indian
Yield: 4 servings

1 1/2 lb Lobster -=OR=-
Chicken -=OR=-
Turkey -=OR=-
Lamb

I would use the lamb if available.

We are not fans of lamb. I've had it out a few times, but never cooked
it in any form.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Egyptian kefta ( meatballs)
Categories: Appetizers
Yield: 4 Servings

1 lb Ground lamb
1 ts Salt
1/2 ts Course ground pepper
Watercress
Chopped flat parsley

Combine meat , salt and pepper, Form into 5 or 6 four inch ovals.
Thread on skewer and grill 5 minutes until brown, turn and grill
other side. Serve on a bed of watercress. Profusely sprinkle with
chopped parsley. Accompany with pita bread.

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:02:05, 06 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)