There are few things in this world as good as a Crab Stuffed Lobster Tail. I'm not talking about a tail that has had the meat removed, chopped, mixed into a stuffing and crammed back into the shell for presentation; I'm talking about a WHOLE Maine Lobster Tail, with additional crab stuffing on top waiting to be baked into golden deliciousness. We finally started carrying just that, and more...Lobster Stuffed Lobster Tails. Now, you already know how I feel about Lobster Stuffed Lobster...so needless to say, I'm really excited about this newest offering. So excited in fact, I decided to get a four pack of crab stuffed lobster tails myself and prepared two of them over the weekend. They were absolutely fantastic (as expected!). I will be reordering these in the Lusting for Lobster Package for Valentine's Day. Nothing says romance like Stuffed Lobster tails, Lobster Bisque and Creme Brulee Raspberry Cheesecake. Especially if you can get it delivered in time for Valentine's Day for under $90. And with that, I'll share the quick photos I snapped of these divine lobster tails. Happy eating foodies!
Ok Foodies...These images were supposed to go up last Friday, but I in all my genius forgot my USB cord to my camera at home (Yay Nikki!). So these were the images that were taken last week Thursday; Niman Ranch Sirloin Strip Steaks with Moroccan Spices and Moroccan Rice. This recipe was so fantastic, I felt silly for worrying what the cinnamon would do to the flavor of my beautiful steak :) The rice recipe for this feast is really easy as well, and will be included at the bottom of the images. I hope everyone out there had a fantastic weekend, and I'll be back later this week with some images from the Crab Stuffed Lobster Tails I had over the weekend!
Directions: Cut your green pepper into strips and roast in the broiler for about 10 minutes or until wilted and soft. Prepare rice according to instructions. Cut the lemon in half, and juice into a 1 cup measuring container. Add enough water to the lemon to create 1 cup of lemon water. Move the rice into a skillet, and add lemon water while combining. Add the spice mixture and lemon zest. Cook until heated through, serve immediately with Moroccan Steaks.
After attending my four year old Nephew's birthday party last week Saturday, I began to feel a little sick. I thought nothing of it, just the wear and tear of coming out of the holiday season. Apparently, I was mistaken. This was no side effect of stress...this was the side effect of hanging out with a dozen small children that are harbingers of communicative diseases! So instead of preparing my Moroccan Dry rub and preparing my Niman Ranch Sirloin Strip Steaks like I had planned...I spent the day in bed watching the second season of the Tudors on DVD (Jonathan Rhys Meyers scares me. Kinda like the Sham-wow guy, but without the aggravated battery charges.) Well, it's Thursday now. A LOT has happened in the span of just a few days, and I am now able to climb out from the yolk of illness and stress and take some time out to enjoy myself in my kitchen. So tonight...
Ingredients 1 tsp cumin 1 tsp coriander 3/4 tsp salt 1/2 tsp turmeric 1/2 tsp cinnamon 1/2 tsp black pepper 1 lemon plus more wedges for garnish 1 tbs + 1 tsp extra virgin olive oil 2 12 oz Sirloin Strip Steaks
Directions Combine cumin, coriander, slat, turmeric, cinnamon and pepper in a bowl. Heat the olive oil in a skillet over medium heat until shimmering. Rub the spice mixture on the steaks and cook until desired temperature.Serve with Couscous and lemon wedges if desired.
I'll have plenty of pictures of this tomorrow friends and foodies!
Good Monday morning Foodies! I hope everyone had a awesome Holiday season! I feel SO bad about not posting for the last few weeks, but there was a lot of stuff going on here that prevented me from cooking. But that's all over with, and I'm back with a new decadent recipe for a decadent new decade. This recipe, is the collaborative efforts of myself, and Lobster Gram's Creative Director Nancy. Nancy's mashed potatoes were famous throughout the office for years. They were a creamy, decadent, toe-curling legend. Now...they are even better. We have added bacon, lobster and more cream cheese. They are the mouthwatering stuff that the best food fantasies are made of. These are OMG Mashed Potatoes. Then, I experienced a big, fat foodie fail... The first of the new decade. Nancy & I decided it would be awesome if we were able to fry the mashed potatoes in little balls to serve as appetizers. We fried, they started to brown...and they completely collapsed. I had a frying pan of oil, and mush. But the consolation prize was a mountain of Loaded Lobster Mashed Potatoes. That works for me. Enjoy the recipe!
Loaded Lobster Mashed Potatoes 8 Medium Yukon Gold Potatoes 2 Bouillon Cubes 1 Clove of Fresh Garlic 1/4 Cup Full Fat Cream Cheese 1/2 Cup warm milk 4 tablespoons salted butter 5 pieces bacon, crumbled 1 1/2 cup Maine Lobster Meat, chopped 1/2 large red pepper, finely chopped 1/2 large red onion, finely chopped Extra virgin olive oil
Directions Fill a large pot with enough water to cover the potatoes. Add 2 boullion cubes, and 1 clove of fresh garlic to the water and cover until it has reached a full rolling boil. While water is heating up, cube your potatoes. When the water is boiling, add potatoes and cook until a fork can easily pass through a potato chunk. Drain potatoes, return them to the pot and mash. Add cream cheese, butter, milk and salt to taste and blend well. Once that is blended, add some olive oil to a saute pan, and toss in your chopped red pepper and onion. Saute until fragrant and fold into potatoes. Fold crumbled bacon and Lobster Meat into the mashed potatoes. Blend well, serve immediately.
I feel like I have been gone from writing this blog FOREVER! The Holidays are here and it's been insane here in the office. The days are winding down and time has almost run out to get someone a great gourmet gift. Fortunately, we still have some fantastic options available for delivery Christmas Eve, or Christmas Day! Forget someone on your list? Send them a Create-A-Gram email certificate! This is the perfect gift every time, for every taste. Let your recipient choose their main course, seafood cake, soup, and dessert...and the certificate includes shipping! Or...send a gift that is all about their choice with the Your Choice Gift Email Certificates! For each dollar level, your recipient can choose one of 5 packages, and these too include shipping charges at redemption! Does gift giving get any easier than that?
With everything else going on, it will be great to just hang out with my family on Christmas and not have to prepare the meal. My Oma will be making a jumbo batch of her German Potato Salad with lots and lots of bacon, and my Mom will be handling the Ham, and the Sarma (Sauerkraut and ground pork wrapped in cabbage leaves). The only thing I have to make sure I bring, the Shrimp Cocktail, and Gelato
Christmas Day however, will be all up to me. And in classic Lobster Gram style, I will be preparing a Surf & Turf Feast with Maine Lobster Tails, Filet Mignon, King Crab Cakes and Shrimp! I can't wait. Well, I hope you all have a wonderful Holiday. Be safe, Be merry and Happy Eating Foodies!
Good Monday morning Foodies! I hope everyone had an outstanding weekend! Mine was super busy, but very productive! Sunday afternoon I spent in my kitchen. It was a cold, rainy gray day here in Chicago, so I decided it would be a perfect day to make something spicy that reminds me of summer. So, I made Jamaican Jerk Shrimp and they turned out fantastic! Of course I would have liked to prepare them on an out door grill, but in Chicago in December...it ain't happening! So, here is the recipe for pan seared Jamaican Jerk Spiced Shrimp!
Ingredients 1 tbs sugar 1 tbs paprika 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp chili powder 1/4 tsp ground thyme 1/8 tsp ground allspice 1 1/2 lb large cooked shrimp 2 tbs olive oil Directions Pat shrimp dry and place in Tupperware container and cover with 2 tbs olive oil. Cover and toss to coat. Open container and add all spices. Cover and toss to coat again. Heat a skillet on medium-high heat and cook shrimp for 5-7 minutes until heated. Serve immediately.
