This will be my 5th Summer in Texas and I’m learning to love it. Summer in Texas means; Summer camps for the kids,Trips to the water park, Heading to the Soccer Stadium, Outdoor festivals, amazing BBQ, and lazy evenings by the pool. It also means 100+degree temps, June bugs, mosquitoes, spiders, flies ,fire ants, cute bunnies, and side stepping the toads who aren’t eating enough bugs. It’s difficult to open the back door without being swarmed, I’ve almost mastered the art of getting in and out without letting the flies in. Entering the great outdoors can be quite the adventure, armed with 1.sun screen (to avoid 3rd degree burns) 2.Bug spray and 3. Fly swatter. If you can deal with all that…..then by all means, fire up the grill!
***Myth or Fact? hanging a plastic bag of water will repel flies…..I tried it and it works!*****
Grilled Lobster Thermidor recipe (http://www.deliciousmagazine.co.uk/) By Angela Boggiano
I’m not one to follow recipes exactly so I added extra lemon and a dash of garlic and Old Bay seasoning. it was Yummy Perfection. Bon Appetite!
3 Partially Steamed lobsters
2 table spoons butter
3 large shallots, finely chopped
1 1/2 cups fresh fish stock
1/2 cup dry white wine
1/2 cup double cream
4 tbsp chopped mixed fresh herbs, such as parsley, chives and dill
Pinch of cayenne pepper
3 Tablespoons Parmesan, finely grated
- Prepare the lobsters. Remove the claws, then crack them by covering with a cloth and gently hitting with a rolling-pin. Remove the meat in large pieces and put in a bowl. Remove and discard the legs.
- Cut the lobsters in half lengthways, first through the head, between the eyes, then turn around and continue to cut through the tail. Remove the tail meat from each lobster half and cut into chunky pieces. Add to the bowl with the claw meat. Remove the red row and add to the bowl – it has an excellent flavor. Gently mix.
- Remove and discard the grit sacs and intestines – the long, thin, black line running the length of the body.
- Transfer the empty shells to a baking tray. Divide the meat equally between each shell cavity, cover and chill until needed.
- Make the sauce. Melt the butter in a frying pan and cook the shallots for 3-4 minutes, until beginning to soften. Add the fish stock and wine and boil until reduced by half. Stir in the cream and cook gently for a further 5 minutes, until the sauce has a good coating consistency. Take off the heat and stir in the chopped herbs and cayenne. Season to taste.
- Pre heat the grill to medium-high. Spoon the sauce over each lobster half and sprinkle with the Parmesan. Grill for 3-4 minutes, until golden and bubbling. Serve immediately, garnished with extra herbs.