Bugs this year...

No Problem BT, I'll even go way Greek...

First the Stock, then a Thick Egg-Lemon Sauce to pour on
top of your cooked Lobsters or even Fish.

Lobster Stock
2 cups of good dry white wine, no Chardonnays
6 cups COLD water
2 tblsps of Salt. Add one at beginning, and one at end
One whole onion, cleaned, peeled and halved
3-4 celery stalks, cleaned chopped into 3 pieces
One bundle fresh parsley or cilantro
Tblsp of pepper corns or coarse pepper
4-5 lobster tail shells
2 carrots, cleaned chopped into 3 pieces

Add all components except for parsley/cilantro, and last tablespoon of salt.
Bring to a rapid boil, then immediately go to a simmer for 45 mins. During the last 15 minutes, add your bundle of parsley/cilantro. At the end, taste for salt and add last tablespoon as needed.
This stock can be used for soups and sauces. Freeze extra stock in washed empty plastic water bottles.

Thick Egg-Lemon Sauce (Avgolemono)
PART 1:In a med sized frying pan, melt 2 tablespoons of unsalted butter, whisk in 2 tablespoons of white flour, stirring and cooking over med heat for a couple of minutes. While whisking, stir 2 cups of boiling stock in 3 pours. Once smooth and creamy, reduce to low heat.

PART 2: Now, in a blender, whip up 3 eggs and 4 tablespoons of fresh lemon juice. To complete, slowy pour egg-lemon into your frying pan
(part 1) while whisking. Don't over heat! Taste, and add salt if necessary.

Then go to town.

[BT]

Originally Posted by yani

No Problem BT, I'll even go way Greek...

First the Stock, then a Thick Egg-Lemon Sauce to pour on
top of your cooked Lobsters or even Fish.

Lobster Stock
2 cups of good dry white wine, no Chardonnays
6 cups COLD water
2 tblsps of Salt. Add one at beginning, and one at end
One whole onion, cleaned, peeled and halved
3-4 celery stalks, cleaned chopped into 3 pieces
One bundle fresh parsley or cilantro
Tblsp of pepper corns or coarse pepper
4-5 lobster tail shells
2 carrots, cleaned chopped into 3 pieces

Add all components except for parsley/cilantro, and last tablespoon of salt.
Bring to a rapid boil, then immediately go to a simmer for 45 mins. During the last 15 minutes, add your bundle of parsley/cilantro. At the end, taste for salt and add last tablespoon as needed.
This stock can be used for soups and sauces. Freeze extra stock in washed empty plastic water bottles.

Thick Egg-Lemon Sauce (Avgolemono)
PART 1:In a med sized frying pan, melt 2 tablespoons of unsalted butter, whisk in 2 tablespoons of white flour, stirring and cooking over med heat for a couple of minutes. While whisking, stir 2 cups of boiling stock in 3 pours. Once smooth and creamy, reduce to low heat.

PART 2: Now, in a blender, whip up 3 eggs and 4 tablespoons of fresh lemon juice. To complete, slowy pour egg-lemon into your frying pan
(part 1) while whisking. Don't over heat! Taste, and add salt if necessary.

Then go to town.

Now that sounds good.

Question for you...Do I but the tails in the boil for 45 minutes??? Or do I cook em the way I like em and thenpour over the sauce?

BT,

Just the shells go in the water. Cook your lobster--to perfection--
the way you want.

[driftwood]

Yani, if your not careful you might get some kind of cooking gig. Like Sam the cooking guy. Had any offers yet? If opportunity knocks, answer it. Do you know what i mean????

[BT]

Originally Posted by yani

BT,

Just the shells go in the water. Cook your lobster--to perfection--
the way you want.

Thanks Yani,

I have seen your dishes and they all look awesome so I cant wait to give this a shot! I will post pics if my attempt is worthy!