Text 3471, 96 rader
Skriven 2013-08-13 23:21:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3444 av Michael Loo (1:123/140)
Ärende: Re: Mr. Lobster 995
===========================
 -=> On 08-13-13  09:02,  Michael Loo <=-
 -=> spoke to Dale Shipp about Mr. Lobster 995 <=-

 DS> With our lobster, the claws and body meat were tender but the tail
 DS> meat was a bit on the toothy side.  It was definitely a hard shell --

 ML> If you cut the meat across into medallions (shortening
 ML> the muscle fibers), the whole becomes less toothy.

After we got the tail meat out, that is pretty much what we did.
 
 DS> we had to get out the kitchen scissors to open him up.  (or perhaps it
 DS> was a she -- don't know).

 ML> It's not difficult to tell. Look at the little appendages
 ML> down where the tail meets the body - on the female, all
 ML> look about the same; on the male, the pair closest to
 ML> the body are pointy.

I'll try to remember that for next time.  I know the difference in
appearance for male and female crabs (key hole versus triangle on the
belly).  As to pointy appendages, you don't mean the legs do you?

 ML> Or you can pop the lobster and look
 ML> inside: roe is a sure sign; absence of roe is an almost
 ML> sure sign.

This lobster did have some unfamiliar stuff inside.  In addition to the
green stuff that I think is tomaley, there was some firm redish lumps.
Is that the roe?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun "Popcorn" With Basil Mayonnaise
 Categories: Cajun, Seafood
      Yield: 8 Servings

        2 Lb Raw Crawfish Tails Or Small
             Shrimp -- Peeled And
             Deveined
        2    Eggs
        1 c  Dry White Wine
      1/2 c  Fine Cornmeal
      1/2 c  All-Purpose Flour
        1 TB Minced Fresh Chives
        1    Garlic Clove -- Minced
      1/2 ts Fresh Thyme Leaves
      1/4 ts Salt
      1/4 ts Cayenne
      1/4 ts Black Pepper
             Oil -- For Deep-Frying

MMMMM====  -----Mayonnaise----- ============================
        1    Egg Yolk
        2 ts Dijon-Style Mustard
        1 TB White Wine Vinegar
             Salt And Pepper
        1 c  Olive Or Vegetable Oil
      1/2 c  Minced Fresh Basil Leaves
  
  Rinse the crawfish tails or shrimp in cool running water. Drain well
  on paper towels and set aside in a cool place.

  Mix together the eggs and wine in a small bowl.

  In a mixing bowl, combine the cornmeal and flour, chives, garlic,
  thyme, salt, cayenne, and pepper. Gradually whisk in the egg mixture,
  blending well. Cover the batter and let stand 1 hour at room
  temperature.

  For the mayonnaise, combine the egg yolk, mustard, and vinegar in a
  mixing bowl. Add salt and pepper to taste. Add the oil in a thin
  stream, beating vigorously with a wire whisk. When the mixture is
  thick and smooth, stir in the minced basil. Cover and refrigerate
  until you are ready to serve.

  Heat 2-3 inches of oil in a large skillet or deep-fryer to 365-375 F.
  Dip the seafood into the batter and fry until golden brown, 2-3
  minutes. It is best to fry the seafood in small batches. Turn as
  necessary for even coloring. Remove with a slotted spoon and drain on
  paper towels.

  Serve hot, with the basil mayonnaise.
  
  Recipe By     : Southern Family Favorites - ISBN 0-8317-7459-2
  
  From: Dan Klepach                     Date: 02-17-97 Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:28:29, 13 Aug 2013
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