Halloween is only 39 days away. Are you ready? Are you having a party? Do you have little ghosts and goblins trying to decide what they want to be this Halloween when they go Trick-or-Treating? Are you tired of store after store of the same old thing?
I have the answer. I have several party supply stores on The Eclectic Mall. Each offers specials on Halloween costumes, party supplies and Halloween decorations for kids and adults. Some offer free shipping!
Visit my site at http://www.the-eclectic-mall.webnode.com/party-supplies-and-costumes/ for all your Halloween needs!
Have a spooktacular and freaky night!
Tuesday, September 22, 2009
Wednesday, September 16, 2009
Fine Lobster
One of the many affiliates I have on my website is FineLobster.com. They offer many types of lobster, including my favorite - Maine Lobster - at very affordable prices. This month they have shared several lobster recipes with their publishers and I, in turn, would like to share them with you.
Fine Lobster Recipes
Baked Stuffed Lobster TailsIngredients
4 8-ounce lobster tails
6 tbs unsalted butter, softened
1/3 cup fresh tarragon leaves, loosely packed
1 tbs fresh lemon juice
2/3 cup bread crumbs
1 large shallot, minced
3 tbs pine nuts, toasted
3 qts water
3 tbs salt
1 onion, cut into eighths
1 bay leaf
2 large potatoes, halved, crosswise
salt and pepper to taste
Preparation Instructions
Blend together the butter, tarragon, lemon juice, bread crumbs, shallots and pine nuts in a food processor. Season with salt and pepper. In a large pot, combine the water, salt, onion and bay leaf. Add the lobster tails and cook for 5 minutes. Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail. Spread 1/4 of the stuffing down the tail. Arrange the lobsters in a baking dish and use the potato wedges, one up against each side of the tail, to keep the tail from rolling over. Bake at 450° for 15 minutes or until stuffing is crisp and browned. Discard the potatoes and serve immediately. Serves 4
Spicy Lobster Rice
Ingredients
1 tablespoon sesame oil
½ cup bamboo shoots
½ cup cooked Lobster meat, roughly chopped
1 teaspoon red curry paste
1 cup cooked jasmine rice
1 tablespoons coconut milk
1 tablespoon fresh finely chopped
cilantro leaves
1 tablespoon sesame seed
Lime wedges
Preparation Instructions
In a sauté pan over medium heat, slick the pan with 1 tablespoon of sesame oil. Add in the bamboo shoots and lobster meat and sauté for 2 minutes per side.
Meanwhile, in a small cup combine the curry paste and 1 tablespoon of water. Add this to the lobster mixture and toss until it is well combined. Reduce the heat to low and add in the rice, coconut milk, and cilantro and toss one last time until everything is well mixed.
Transfer the rice to two clean plates and sprinkle it with sesame seeds and serve it with line wedges.
Makes 2 Servings
Down at the Shore Lobster Roll
Ingredients
Two 1½-pound steamed lobsters, meat removed from shells
1 medium cucumber, peeled, seeded, and minced
1 tablespoon lemon zest
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh tarragon
1 teaspoon coarse sea salt
3 tablespoons homemade or store-bought mayonnaise
2 tablespoons unsalted butter, melted
4 hot dog or lobster rolls, split
Preparation Instructions
In a large bowl, combine the lobster meat with the cucumber, lemon zest, pepper, tarragon, salt, and mayonnaise. Stir until well combined. Let the lobster mixture marinate in the refrigerator for 30 minutes. Meanwhile, butter the split rolls and toast them in a 350 degree oven until golden brown. Divide the lobster salad among the rolls and serve.
Makes 4 Servings
Visit http://www.the-eclectic-mall.webnode.com/products/fine-lobster/ for more mouthwatering lobster meals. The price of lobster is at an all time low! Now is the time to buy and ENJOY!
Fine Lobster Recipes
Baked Stuffed Lobster TailsIngredients
4 8-ounce lobster tails
6 tbs unsalted butter, softened
1/3 cup fresh tarragon leaves, loosely packed
1 tbs fresh lemon juice
2/3 cup bread crumbs
1 large shallot, minced
3 tbs pine nuts, toasted
3 qts water
3 tbs salt
1 onion, cut into eighths
1 bay leaf
2 large potatoes, halved, crosswise
salt and pepper to taste
Preparation Instructions
Blend together the butter, tarragon, lemon juice, bread crumbs, shallots and pine nuts in a food processor. Season with salt and pepper. In a large pot, combine the water, salt, onion and bay leaf. Add the lobster tails and cook for 5 minutes. Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail. Spread 1/4 of the stuffing down the tail. Arrange the lobsters in a baking dish and use the potato wedges, one up against each side of the tail, to keep the tail from rolling over. Bake at 450° for 15 minutes or until stuffing is crisp and browned. Discard the potatoes and serve immediately. Serves 4
Spicy Lobster Rice
Ingredients
1 tablespoon sesame oil
½ cup bamboo shoots
½ cup cooked Lobster meat, roughly chopped
1 teaspoon red curry paste
1 cup cooked jasmine rice
1 tablespoons coconut milk
1 tablespoon fresh finely chopped
cilantro leaves
1 tablespoon sesame seed
Lime wedges
Preparation Instructions
In a sauté pan over medium heat, slick the pan with 1 tablespoon of sesame oil. Add in the bamboo shoots and lobster meat and sauté for 2 minutes per side.
Meanwhile, in a small cup combine the curry paste and 1 tablespoon of water. Add this to the lobster mixture and toss until it is well combined. Reduce the heat to low and add in the rice, coconut milk, and cilantro and toss one last time until everything is well mixed.
Transfer the rice to two clean plates and sprinkle it with sesame seeds and serve it with line wedges.
Makes 2 Servings
Down at the Shore Lobster Roll
Ingredients
Two 1½-pound steamed lobsters, meat removed from shells
1 medium cucumber, peeled, seeded, and minced
1 tablespoon lemon zest
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh tarragon
1 teaspoon coarse sea salt
3 tablespoons homemade or store-bought mayonnaise
2 tablespoons unsalted butter, melted
4 hot dog or lobster rolls, split
Preparation Instructions
In a large bowl, combine the lobster meat with the cucumber, lemon zest, pepper, tarragon, salt, and mayonnaise. Stir until well combined. Let the lobster mixture marinate in the refrigerator for 30 minutes. Meanwhile, butter the split rolls and toast them in a 350 degree oven until golden brown. Divide the lobster salad among the rolls and serve.
Makes 4 Servings
Visit http://www.the-eclectic-mall.webnode.com/products/fine-lobster/ for more mouthwatering lobster meals. The price of lobster is at an all time low! Now is the time to buy and ENJOY!
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