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July 11, 2010

A summer dinner involving lobsters is inevitably a party.  From the moment the lobsters are put in a bag and handed over the fish counter the party is full steam ahead.  Lately I’ve opted for stuff-baking the big fellas (3 lbs. or more) rather than boiling the little buggers.  One of the nice things about a “Lobsterfest” is the ease of picking the accompaniments.  Corn, steamers, baked potato, maybe a salad, plenty of beer and margaritas and good friends and we’re ready to go.  I jam the cavity with bay scallops and shrimp, a saute (of celery and carrots in white wine and butter), a bunch of chopped scallions and a few crushed handfuls of Ritz.  Don”t be shy with the lemon and butter upon serving.  We’re buggin!

3 Comments leave one →
  1. Spicy Margarita permalink
    July 11, 2010 10:59 pm

    so sorry to have missed the lobsta rock. ox

  2. Dan permalink
    July 30, 2010 2:33 am

    After 10 days on “The Master Cleanse” I like to visit your website just to enjoy without eating. Can you please show me and tell me about the rediculous clams casino I dreamed about for the last 2 weeks. ?? Out F’in standin!

  3. April 4, 2012 10:19 pm

    Reminds me when we went too summer shack and had a lot of lobster

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