Grilled Lobster

For the most part all lobsters are the same, but they are not created equal. Some lobsters don’t even have claws, but for the most part Lobsters come in two classes; warm water and cold water.  Warm water being from places like California, Australian and the Caribbean. While cold water being from places like North Eastern United States and Canada; better known as Maine Lobster. Yes I know Maine is not a part of Canada, but the same type of Lobster grows in the same area and that particular Lobster has come to be known as Maine Lobster. Now depending on the area in which you grew up, or where you first ate Lobster will usually determine which Lobster you prefer. Warm water Lobsters are bigger and tend to be a little tougher. Cold water Lobsters are a little smaller and tend to shrink up more when cooked. Warm water Lobsters have a meater, juicer flavor which is almost buttery. They are luscious and full flavor. While the cold ones seem to be a little sweeter.

Again though, there is no right or wrong just simply better and best which directly goes along with one’s preference. Which ever Lobster that is chosen just ensure to show it the proper attention. Contrary to popular belief, Lobster does not always have to be boiled. In fact, some of the best Lobster is grilled. Yes, boiled Lobster is a little more full-proof; however, cooking Lobster out of the shell and outside of a pot of boiling water allows you to introduce other flavors. When cooking Lobster outside of boiling water, remember to still emphasize the natural flavor of the Lobster.

In today’s world Lobster is pretty prevalent outside of a restaurant. When shopping for Lobster, look for size and look on the label for region of origin. The region of origin will tell you if the Lobster is cold water or warm water and chances are the Lobster will be frozen when purchased. Currently, Lobster prices are pretty reasonable with the recent glut (the glut referring to an abundance of Lobster from the warmer then usual water). 

• Lobster
• 2 each warm water Lobsters
• salt
• pepper
• paprika
• 1 tbsp butter

1. safely thaw lobsters. using a pair of scissors cut the top of the shell open.

2. laying the lobster on its side, carefully crush the lobster to break the bottom of the shell.

3. open the shell and loosen the lobster from the inside of the shell. pull out lobster, leaving the very end of the tail section attached.

4. using a knife, cut a slit on top the lobster-each side of the lobster lengthwise. the slit should be about 1/4 inch deep.

5. season top and bottom with salt and pepper, then sprinkle paprika of the top of the lobster 6. spray the top of the BBQ with pan coating and lay the lobster top side down first over medium heat.

Now, in regards to the shell. Leaving the shell attached during cooking, will help to intensify the flavor and prevent drying out; not to mention it looks good during presentation.

7.  cook on the one side for about 5-6 mins. flip over to cook other side. you will have to flip the shell out of the way to do so. continue to cook for another 5-6 mins (depending on the thickness of the tell.

8. while cooking the bottom, place a 1/2 tbsp of butter on the top of the lobster 9. when done, let rest for about 3 mins and ENJOY.

Pecan Pie

Pie! And not Pi as in 3.14, but as in the edible, delicious everyone craves pie. It seems everything is about pie these days. Frozen pies, fresh pies, pies on the go (pasties) sweet pies, savory pies and even deconstructed pies. Pies are starting to become like a fine wine; there is one for every time and every occasion—then again maybe it has always been that way, we just never really noticed.

Now it is almost that time of “seasonal pies” such as Pecan Pie, but I ask you, “Is there ever a time when it is not a good time for Pecan Pie?” Remember, even though Pecan Pie was created in the South, it is not just for “Southern Man.” Pecan Pie is for everyone and every time; with or without chocolate. In fact, it took me more time to write this recipe then eat the pie!

There is never a bad time to enjoy your Pecan pie; however, I strongly recommend serving it at room temp. Due to custard like base, heating up prior to eating or eating while still hot will leave you with a gooey mess.

• Brandy Pecan Pie w/ Chocolate
• pie dough
• 4 oz butter
• 6 oz flour
• 1 tbsp sugar
• pinch of salt (kosher)
• water as needed

1. cut butter into the flour, salt and sugar. use your hands or two knives. When done the flour mixture should be about pea size pellets.

2. With 1 tbsp at a time, mix in ice water into the flour mixture (using your hand), just till a dough forms.

3. let rest in the cooler for about 20 mins or till pecan mixture is made. Let’s not forget, pie crust is key and everything to a good pie. Pie crust will make or break a pie; the same as quality bread will make a sandwich (but that is another recipe).

When every possible make your own crust. Pie dough will last in the cooler for about 3 days or better yet it will last in the freezer for about 6 months.

Pecan Filling

• 4 oz brown sugar
• 2 oz butter
• 2 each eggs
• 1 3/4 cup light corn syrup
• 1 shot of brandy
• 1 tsp vanilla
• 5 oz pecans

1. cream sugar and butter (notice the sugar is listed first, putting sugar in the bowl first will lessen the sticking of the butter to the bowl) in an electric mixer with a paddle attachment.

2. when butter mix is smooth, add eggs one at a time, waiting the first egg is incorporated prior to adding the next.

3. slowly add brandy and vanilla while the mixer is still on.

4. add the corn syrup and mix till fully incorporated.

5. remove dough from cooler and roll on a floured work surface to about 1/4” thick and just slightly bigger than a 9” pie tin (about 12 inches in diameter should work). Remember when rolling out pie dough, make sure your rolling pin and work surface are floured, just not over floured. First roll away then towards yourself while applying pressure; then rotate 90 degrees and repeat till desired thickness is reached.

6. gently roll the dough around the rolling pin, place the rolling pin on the edge of the tin and unroll over the tin. Tuck the dough down into the tin, cut off any access dough.

7. line the bottom of the dough with pecans then cover with filling.

8. bake at 400 degrees for 15 mins. turn oven down and bake at 325 for about 30 mins. the pie should be slightly cracked on top and a “firm giggle” like a jello mold when fully baked. let cool to room temp.

South Coast Winery’s~ Waldorf Salad

1each Gala Apple Diced

1 each Granny smith Apple Diced

1 Celery Stalk Diced

1 Cup Red Seedless Grapes Halved

½ Cup Toasted Walnuts Crushed

½ Cup Dates Diced

3 each Butter lettuce leafs

3 each Red Belgium Endive leafs

Waldorf Dressing

½ Cup Crème Fraiche

½ Cup Butter Milk

½ Cup Dates

½ Cup Salad Oil

1/3 Cup Sherry Vinegar

Salt and pepper to taste

Method

Combine all dressing ingredients in a blender and mix well, in a separate bowl combine all salad ingredients leavening out the lettuce and endive leafs , pour dressing over remaining ingredients and mix until everything is combined serve in lettuce leafs and garnish with endive and enjoy.