On Deck...Fried Baby Lobster Tails!

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After 40 years of dreaming about them, this weekend we finally got to eat this childhood treat. 

There used to be a restaurant called the Clam Box in Westport, Connecticut that served great seafood.  On Friday nights, our parents used to take my brother and me for dinner and the four of us would pig out on lobster tails served with French fries and coleslaw, a steal at $4.95!  Although the menu at the restaurant was huge, we never even looked at it, except perhaps once in awhile waiting for drinks.  I am sure the rest of the food was as good as our baby lobster tails, and my mother would often say we should try something else but the three of us held steadfast and at the end she relented knowing that none of us would share if her entree was not as good.    Lobster in those days was plentiful and relatively inexpensive.  Of course, I'm talking about the pre fast food days of the early 60's and long before Red Lobster came along. 

I looked for a recipe for fried tails in all my cookbooks and over the Net and came empty handed.  I remember well the taste of those lobster tails, coated in bread crumbs and dipped in butter,  the meat inside so soft it melted in your mouth.   Nothing I saw in my search resembled the ones served at the Clam Box; so with my brother's help and a little imagination I ventured out on my own.

The first thing to determine was the type of oil to use.  When you fry something,  you need an oil that can withstand a high temperature, in this case 350 degrees.  Not all oils are created equal and some have a higher smoke point than others.  The smoke point  marks the beginning of both flavor and nutritional degradation; therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications. For instance, since deep frying is a very high temperature process, it requires a fat with a high smoke point.  Refined peanut oil has a smoke point of 450 degrees, one of the reasons it is used frequently when frying chicken.  It is my oil of choice also for frying oysters.

The rest was easy...bread crumbs that needed some flavoring, and a frying vessel  large enough to fry the tails without crowding.  As I do not own a fryer and few are made large enough to hold 3 or 4 tails, I opted for my wok which I use to fry chicken and oysters when I have a large crowd.

If you can find fresh Maine lobster tails get them; otherwise flash frozen ones will do.  We got ours at Whole Foods and although they were not from Maine they were very good (and quite pricey). I do not recommend the ones at Cotsco.  Although I have not tried them, they have a grayish color that does not give me a lot of confidence.  Regardless of which type of lobster you use, plan on two tails apiece.

The result was so incredible that they grabbed the plates from me before I could take a photo.  The picture above is not mine but it is as close as I could find to resembling this recipe.  I will leave you instead with a photo of the table.  All I can say is the dream was fulfilled and the lobster tails did not disappoint.  That is a lot to say after 40 years!

Serves 4

Ingredients

8 lobster tails

1 cup of breadcrumbs

1 tsp. Old Bay Seasoning

2 eggs

Peanut Oil

Melted Butter

Lemon

Directions

Preheat oven to 250 degrees.

Add enough peanut oil to the wok to bring it to 3/4 full.  Bring the oil to 350 degrees.  You can check with a candy thermometer. I can usually tell by placing the palm of my hand a few inches over the oil.  If it's hot enough to cause discomfort after 5 seconds it's ready!  

With a pair of poultry scissors cut the cartilage in the tails to expose the meat.  Beat the egg yolks and add a little water.  Season the bread crumbs with the Old Bay Seasoning and place in a baggie. 

Dip the tails in the egg, lift and let the excess slide back into the dish.  Place in the breadcrumbs and shake the bag until well coated.  Place on a plate until all the tails are coated.   Place them in the freezer for 5 minutes before frying.

When the oil is hot enough, slide the tails into the oil making sure there's enough room for them to fry without crowding.  For the size of my wok it meant frying four at a time.  Fry until golden, about 3 - 4 minutes.

Remove to a cookie sheet lined with paper towels and place in the oven at 250 to keep warm until the rest of the tails are done.

Serve immediately with melted butter and lemon quarters.

Coleslaw is a must! I served mine with corn on the cob but French fries was what was originally served..

Photos: 1. Google, 2. Lindaraxa

   

  

A Very Simple Paella for Sunday Lunch

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Paella is one of those dishes that look and sound complicated when they really are not.  I have to admit that even I am intimidated by the damn dish particularly since everyone in my family claims to have the real recipe for Spanish paella.  Their paella is the best paella ever cooked, so when I make mine, I make sure not to invite them, so I won't have to hear how theirs is different and much much better.

Paella is really a rice dish, very similar to risotto, except you throw in everything but the kitchen sink.  Long considered the national dish of Spain, a good paella will have chicken, pork, chorizo, a combination of shellfish such as shrimp, mussels and clams, zaffron, tomato paste, peas, pimiento slices and sometimes, white asparagus spears. These are the basics but not necessarily all of the ingredients you can add to a mixed paella. Now comes the arguments, some will add cider, others beer, and still others white wine.  There is always the jerk who claims it can only be made with champagne!

I am giving you a recipe for a "starter" paella,  very simple, economical and not complicated to make. I just want you to get your feet wet.  Later on we'll talk about making it fancier.

For spring and summer, I prefer to serve a late Sunday lunch instead of an early dinner, or supper as they call it down here.   This is the time of the year when I like to cook hearty rice dishes such as paellas and risottos.  To me, rice dishes are really for lunch, they are too heavy to be enjoyed and properly digested late at night.

Serves 4

Ingredients

3 1/2 cups chicken or fish stock  or combo of both

Pinch saffron threads

3 tablespoons extra virgin olive oil

4 bone-in, skin-on chicken thighs

2 tablespoons chopped garlic

1 medium onion, chopped

Salt and freshly ground black pepper

8 ounces Spanish chorizo or other cooked or smoked sausage

2 teaspoons smoked paprika (pimenton)

1/2 cup dry white wine

1/2 cup tomato puree

2 cups short- or medium-grain rice, preferably paella rice (valencia) or Arborio

1 cup peas (frozen are fine)

1 jar pimento slices

1/2 lbs peeled shrimp

Cuttlefish or monkfish (optional)

Chopped fresh parsley leaves for garnish

Directions

1. Preheat the oven to 450°F. Warm the stock with the saffron in a small saucepan. Put the oil in a 10- or 12-inch ovenproof skillet over medium-high heat. When hot, cook the chicken until deeply browned on both sides, then add the onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until it softens, 3 to 5 minutes.

2. Add the chorizo, paprika, wine, and tomato purée; bring to a boil and cook for 5 minutes, stirring occasionally. Add the rice, scattering it in the pan as evenly as possible, cook, stirring occasionally, until it’s shiny, another minute or two. Carefully add the warm stock and peas and stir until just combined, then tuck the shrimp into the top before putting in the oven.

3. Put the pan in the oven and bake, undisturbed, for 15 or 20 minutes. Check to see if the rice is dry and just tender. If not, return the pan to the oven for 5 minutes. If the rice looks too dry at this point, but still isn’t quite done, add a small amount of stock or water. When the rice is ready, add the pimientoes, turn off the oven and let it sit for at least 5 and up to 15 minutes.

Paella usually has a layer of toasted rice at the bottom of the pan. This is considered a delicacy in Spain and is essential to a good paella. The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not. To correct this, place the paellera over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, remove it from the heat. The paella must then sit (most recipes recommend the paella be covered with a towel at this point) for about five minutes to absorb the remaining broth.

4. Before serving, sprinkle with parsley.

Adapted from The Way to Cook Everything, by Mark Bittman

Shrimp with Avocado Mango Salsa - A Delightful Summer Lunch

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I love Mexican food, particularly the combination of sweet and savory in mango and avocado salsa. I saw a similar recipe recently that had both shrimp and scallops (photo on left). My recipe just has shrimp but if you find fresh scallops at this time of the year for a reasonable price, go for it. This is great for a summer lunch by the pool or the beach, with plenty of Margaritas or cold Mexican beer!

The local Florida mangoes this year are out of this world. They are really lush and sweet. Of course there is nothing better than a fruit that has ripened in the tree. Somehow everyone in Miami seems to have a mango tree growing in their yard or have a relative or friend who has one. I have been making mango marmelade, chutney and you name it practically every day. Just swimming in them and they keep coming, so I keep digging up recipes.

As to avocados, this is not the season for Florida avocados , but the ones I have picked up at the market from California are great and in some places, on sale.

In this casual main course, the shrimp is paired with a vibrant sweet-savory salsa. Serve the shrimp and the salsa with warm corn or flour tortillas or, as an alternative, saffron rice.

6 servings

Ingredients

Salsa:

1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1/4 cup red onion, chopped
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
1/2 tsp. chopped green jalapeno (or to taste)

Shrimp marinade

1/3 cup chopped red onion
1/4 cup fresh lime juice
1/4 cup tequila
1-2 TBS chopped cilantro
2 garlic cloves, pressed
2 teaspoons ground cumin
1/2 cup olive oil
2 pounds uncooked jumbo shrimp, peeled, deveined
1 cup chopped scallions
Lime slices


Preparation

Salsa

Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled.

Shrimp

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.

Place shrimp in large resealable plastic bag. Pour marinade into bag and seal. Turn to coat. Chill at least 30 minutes and up to 1 hour.

Drain shrimp, pat dry. Save 1/2 cup of marinade.

Add 3 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are browned on both sides, stirring often, about 3 minutes. If it needs more oil, add some. Add 1/4 cup of marinade and sautee another 1 minute on medium high. Add more marinade if necessary keeping in mind that it should be fairly absorbed by the time you remove the shrimp from the skillet. Simmer until shrimp is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa and tortillas.

WHAT TO DRINK
Mexican beer is a natural match for this menu. I like Presidente and Corona.



*I dont like things too hot. 1/2 tsp. of chopped jalapeno is enough for me but you can add whatever amount you can live with.

Mommy and Me Crab Cakes...Lunch with my daughter

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My favorite kitchen mate is my daughter, Christina. She will be great cook one of these days. Whenever we get together, we gravitate towards the kitchen; like this afternoon, when she decided to show off my crab cake recipe with a few additions of her own. The ingredients are the same, except she gives it a final dredge in Panko and fries them in sesame oil. I loved it...but what I love the most about my 36 year old daughter is that after all these years and in spite of her independence, she still calls me Mommy!

Ingredients

1 lb lump crab meat

2 TB red or white onion

1 Egg

2 tsp. Worcestershire Sauce

2 TB Mayonnaise

1 tsp.lemon juice

1 TB mustard

1 TBS melted butter

1 tsp. Parsley Flakes

1 tsp. Old Bay Seasoning

1/2 cup Bread Crumbs

Panko for dredging

Crisco or Sesame oil for frying

Combine all ingredients except for crab meat. Gently fold in crab meat. Shape into 8 cakes. Pass through Panko. Pat well. Fry in regular or sesame oil. Serve with tartar sauce.

Tartar Sauce

1 cup mayonnaise

2-3 tsps. relish

Serves 4

Cook's Note: Make sure you get good crab meat, such as Alaska King crab in lump. Otherwise, you will have mediocre crab cakes and will blame the recipe. The quality of the crab meat is 90% of making good crab cakes. Serve with a salad and a dry white or rose for lunch. We had a bottle of a very nice and inexpensive rose from Bordeaux, Mouton Cadet. It is dryer and more robust than other roses we are used to, like the ones from Provence. Recommended by my daughter and stocked at Kroger's here in Atlanta and most grocery stores.

An Unexpected Great Meal...Shrimp with Limes & Vermouth

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Sometimes a combination of circumstances leads up to a great meal, and tonight was one of those times. My initial intention was to make shrimp scampi with beautiful shrimp I had just brought back from the store but, unfortunately, I had forgotten the lemons, so that was out of the question. What I did have were limes, so I had to improvise. What came out was one of the nicest meals we have had so far this week. A cup of chilled asparagus soup from the night before was a nice starter.

1/4 cup Spanish olive oil
1TB butter
3 cloves garlic
1 lbs. unpeeled shrimp
1 bay leaf
1/4 tsp pimenton de la vera (Spanish sweet paprika)
1 tsp. tomato paste
1 lime
salt & pepper
1/4 cup dry Vermouth


In a skillet, melt the butter in the oil over medium heat. Mash the garlic, add to the pan and saute for about 1 min. Peel the shrimp leaving the tails on and add to the oil. Add bay leaf and pimenton and the tomato paste. You can add more pimenton if you want it spicier. Squeeze the lime from one half of the lemon on top of the shrimp, season with salt and pepper. Add the dry vermouth. Turn the heat up and reduce until the liquid evaporates by half. Remove from the heat and add the other half of the lime cut in wedges to the pan right before serving. Serve with white rice.

Serves 2
Preparation time 10 min

Cooks Note
I keep a tube of tomato paste in the fridge for when I only need small quantities