Heyooo to all the Lobster Lovers out there! I got somethin for ya ;)
A friend of mine recently speared some Caribbean Rock Lobsters on a night dive and I jumped at the opportunity to take em off his hands! I have never actually cooked whole lobster before so this was an adventure. I didn't have to cook them live thankfully, but I heard the lobster 'crying' noise as the air escaped their shells. Creepy. Nonetheless, I set out to make a delicious lobster meal. I cooked about 8, between 1/4lb- 3/4lb each. Although you don't get a ton of meat out of these guys, the meat that you do get is super sweet & flavorful.
Poor little guys with their puncture wounds...but look at that COLOR! Woot!
MEATYYY
My Mom got involved and made a quick tomato sauce with a bit of white wine, about 5 tomatoes, onion, garlic, basil and S&P.
Ok, so now for the fun part. Have you guys heard of a vegetable spiralizer? My mom introduced me to it a while ago and it has become my fun friend for the past year, especially recently. We spiralized 1 large zucchini to make zucchini noodles to sub for pasta.
Pick one of these bad boys up on Amazon for like $30. {image via http://bit.ly/1nDDuH6}
Lightly saute with garlic, coconut oil and S&P and you're good to go. Make sure not to overcook them as they'll get too soft.
I can't tell you how good this was. No words. So you'll just have to try it yourself. Of course you can get some good ol pasta and cheese into the mix and no one can be mad at that.
Soup on a rainy day is like bacon and...anything...it just goes together. As the rain came down and my mind began to wander to the next meal, a recent recipe I found kept whispering in my ear. 'Make me' 'Make me!' And so I did. I've mentioned my love for Thai anything before, so I won't go on about it again...except to say that my oh my, I can't get enough. We had lots of fresh herbs and most of the ingredients on hand, so it worked out perfectly. Give me lemongrass, ginger and cilantro any day and I will be a super duper happy camper.
On the chopping block. Green!
Sliced & Diced and ready to go!
Browning onions & garlic = best.smell.ever.
The first pour...
Top it off with more fresh herbs and live in your soup for a bit.
by sylvia fountaine- feasting at home blog January-4-2014
Ingredients:
½ Yellow or white Onion thinly Sliced ¼ C Ginger, peeled and rough chopped ¼ C lemongrass, rough chopped 3 Cloves garlic -sliced 1-2 T oil 12 C chicken Stock or broth 2 tsp Thai style fish sauce- 5-6 keffir lime leaves ( optional- available at Asian markets) << I left these out ¼ C sliced galanga ( optional- available at Asian markets) <<I left these out
**I added a 1/2 C of leeks, sliced ---- 1 ½ lbs chicken breast or thigh sliced into uniform ½ inch thick, bite size pieces 4 oz slice mushrooms ( optional) vermicelli rice stick noodles -or angle hair pasta works too ½ C chopped cilantro 4 scallions chopped 1 fresh red chili pepper- medium hot 1 lime cut into wedges bean sprouts ( optional, but delish) hot chili sauce ( sriracha, sambal oelek or hot chili oil)
Instructions:
If you have time to make this flavorful broth ahead, like the night before or the morning before, and then refrigerate, letting all the flavors meld- this would be ideal. Then when ready to serve, Strain, heat broth and add the rest of the ingredients. But you can also just make all in one shot. ***I had some frozen leftover broth from another dish that worked perfectly!
