Dana point bugs!!!! - Page 2 - Kayak Fishing Adventures on Big Water’s Edge

Pampano · 10-02-2013, 09:29 AM

New to the sport, any ideas on where to launch my kayak at Dana Point? Your help is greatly appreciated.

Nice bugs!

Raskal311 · 10-02-2013, 09:36 AM

Quote:

Originally Posted by Pampano

New to the sport, any ideas on where to launch my kayak at Dana Point? Your help is greatly appreciated.

Nice bugs!

Baby Beach or boat launch.

NEEFFF · 10-02-2013, 09:39 AM

Quote:

Originally Posted by Raskal311

Baby Beach or boat launch.

https://maps.google.com/maps?saddr=E...1,0&sz=17&z=17

danjor · 10-02-2013, 10:02 AM

I might go out of Dana tonight as long as I don't get stuck going to a work meeting today.

Old Man in the Sea · 10-02-2013, 01:24 PM

Quote:

Originally Posted by frugalfisher

Could you help me out with the recipe for lobster bisque? I would appreciate a pm.

Thanks

5 lobsters

and some veggies...boil for 60 minutes - pull out the shells and grab a spoon...

DanaPT · 10-03-2013, 11:23 AM

I think a great bisque starts with REAL lobster stock.

Killer stock:
- I separate the tails.
- Halve the head/bodies. Clean the guts. you will notice some tender meat that is attached, leave it!
- take a half... pull from the head to the carpace and tear off all the legs in a bunch.
- Cut the gills that are attached to the legs (discard gills)
- Brush the outside body/legs to remove "stuff"
- Body & legs into pot, cover w/ water to just cover lobster.
- add celery, carrots, onion, garlic, bay leaves, & salt to taste
- simmer not boil (you don't want to lose flavor via steam) for 40-60 minutes or so.
- Remove the cooked meat put into a bowl
OPTIONAL
- DON"T forget there is a lot of head meat in the antennae and legs if you want to go after it. From my 7 lobsters I yielded a 1/2 pound of "scrap" meat that I plan to use in the bisque.

FOR the bisque. I kind of wing it, many recipes will ask for chicken, fish or vegetable broths. Simply substitute with your lobster broth for a richer taste.

http://www.foodnetwork.com/recipes/b...ipe/index.html

DanaPT · 10-03-2013, 09:17 PM

well... not for me tonight at least. . .

frugalfisher · 10-03-2013, 09:43 PM

Could you help me out with the recipe for lobster bisque? I would appreciate a pm.

Thanks

wiseguy · 10-04-2013, 11:55 AM

Dam nice haul! and that pic of the pot full of goodness looks even better! Nice work!

DocHaole · 10-05-2013, 08:29 AM

I made this one last night and it came out great. Gotta love the taste of port and lobster. http://www.sandiegorestaurants.com/r...soup/recipe/46

10-03-2013, 11:23 AM	#26
DanaPT Senior Member Join Date: Sep 2010 Location: South OC Posts: 1,606	How I do it. I think a great bisque starts with REAL lobster stock. Killer stock: - I separate the tails. - Halve the head/bodies. Clean the guts. you will notice some tender meat that is attached, leave it! - take a half... pull from the head to the carpace and tear off all the legs in a bunch. - Cut the gills that are attached to the legs (discard gills) - Brush the outside body/legs to remove "stuff" - Body & legs into pot, cover w/ water to just cover lobster. - add celery, carrots, onion, garlic, bay leaves, & salt to taste - simmer not boil (you don't want to lose flavor via steam) for 40-60 minutes or so. - Remove the cooked meat put into a bowl OPTIONAL - DON"T forget there is a lot of head meat in the antennae and legs if you want to go after it. From my 7 lobsters I yielded a 1/2 pound of "scrap" meat that I plan to use in the bisque. FOR the bisque. I kind of wing it, many recipes will ask for chicken, fish or vegetable broths. Simply substitute with your lobster broth for a richer taste. http://www.foodnetwork.com/recipes/b...ipe/index.html

10-03-2013, 09:17 PM	#27
DanaPT Senior Member Join Date: Sep 2010 Location: South OC Posts: 1,606	vegatables are for. . . well... not for me tonight at least. . . Attached Images

10-03-2013, 09:43 PM	#28
frugalfisher Senior Member Join Date: Dec 2006 Location: San Diego Posts: 190	Serious Bugs! How about sharing the recipe? Could you help me out with the recipe for lobster bisque? I would appreciate a pm. Thanks __________________ James Caldwell Yellow Prowler

10-02-2013, 09:29 AM	#21
Pampano Junior Join Date: Aug 2011 Posts: 19	New to the sport, any ideas on where to launch my kayak at Dana Point? Your help is greatly appreciated. Nice bugs!

10-02-2013, 10:02 AM	#24
danjor Senior Member Join Date: Apr 2011 Location: Riverside CA Posts: 673	I might go out of Dana tonight as long as I don't get stuck going to a work meeting today.

10-04-2013, 11:55 AM	#29
wiseguy Senior Member Join Date: Aug 2008 Location: Long Beach Posts: 427	Dam nice haul! and that pic of the pot full of goodness looks even better! Nice work!

10-05-2013, 08:29 AM	#30
DocHaole Member Join Date: Jan 2012 Location: Lake Forest Posts: 59	I made this one last night and it came out great. Gotta love the taste of port and lobster. http://www.sandiegorestaurants.com/r...soup/recipe/46