Hey All, I'm a little slow posting this but anyhow I did a little good ole surf n turn for the GF and I for New Year's eve.
Started with some fresh oysters. Local store had 8 or so varietes all from the northeast. I got a fisherman's dozen (14 for $18 ).Had 7 from Mass and 7 from P.E.I. Differnet but both delicious.
A touch of homemade mignonette.
Oops, already ate over half before I remembered to take a pic
On to the stars. Two 10oz USDA Prime fillets and 4 4oz lobster tails. The lobster went two ways: grilled and poached. The grilled I simply cut open the top of the shell, removed the shit sac, and butterflied. Then rubbed with a touch of olive oil and salt then grilled split side down for 4 min, flipped, basted with a garlic and chive butter and grilled another five min to and IT of 140. The steaks I just hit with some salt and let sit on the counter for about 45 min, then a touch more salt and pepper and on the grill to a lovely med rare. The other two lobs were pulled from the shell and poached in some clarified butter by my GF. She also made up a delicious bearnaise sauce. To finish off a ceasar salad with homemade dressing and a nice bottle of wine ;)
The skewers keep the lobs from curling up
Happy New Year, Everyone!
Aaron
Started with some fresh oysters. Local store had 8 or so varietes all from the northeast. I got a fisherman's dozen (14 for $18 ).Had 7 from Mass and 7 from P.E.I. Differnet but both delicious.
A touch of homemade mignonette.
Oops, already ate over half before I remembered to take a pic
On to the stars. Two 10oz USDA Prime fillets and 4 4oz lobster tails. The lobster went two ways: grilled and poached. The grilled I simply cut open the top of the shell, removed the shit sac, and butterflied. Then rubbed with a touch of olive oil and salt then grilled split side down for 4 min, flipped, basted with a garlic and chive butter and grilled another five min to and IT of 140. The steaks I just hit with some salt and let sit on the counter for about 45 min, then a touch more salt and pepper and on the grill to a lovely med rare. The other two lobs were pulled from the shell and poached in some clarified butter by my GF. She also made up a delicious bearnaise sauce. To finish off a ceasar salad with homemade dressing and a nice bottle of wine ;)
The skewers keep the lobs from curling up
Happy New Year, Everyone!
Aaron
