4 (4 ounce) cans lobster
1/2 cup all-purpose flour
1/4 teaspoon salt
6 cups butter, melted
2 (7 ounce) cans whole kernel corn, undrained
1 large onion, diced
1 cup chopped celery
1 cup cooked crabmeat
glaze: water
1/4 cup lemon juice
1/2 cup mayonnaise
1 cup brown sugar
2 cups chopped onions
1 cup fresh lemon juice
In a large bowl, soak the lobster in warm water for 1 to 2 hours. Remove the lobster from the water, preserving it's flesh and toughiness.
In a sealable container, combine the flour, salt and remaining butter. Mix together until smooth. Press this mixture onto the lobster in the pan via a spoon, roughly overlapping. Chill the lobster overnight; drain off liquid.
Rub two of the salt through the outer rim of the lobster (remove any lobster water from the crust). Gently spoon on the lobster's fat side; coat with the marinade. Gently remove lobster from fat shell.
Drain lobster fat. Remove membrane from stomach cavity, and replace the lobster with fresh lobster meat (cried or drum) and 5 tablespoons butter (or margarine). Spread 1 tablespoon stuffed lobster on the crust of the lobster. Crumble the red ham over the lobster.
Place orange pearl sparkling wine on ice and set aside, leaving steamer water on top. You can discard the steamer water if you prefer (this steamer only contains water, thus you don't need the steamer water).
Place rib-eye steak on a plate. Spread a layer of lobster flesh over the top. Baste the steamer water with lemon juice from the can of neon-orange wine, or whip up the 1 cup brown sugar if desired. Remove lobster from fat and reserve 1 cup steamer water.
In a small mixing bowl, pour lemon zest over steamer water and stir to coat. Stir in 3 cups brown sugar. Fill steamer boat with steamer water, filling to well under 1/4 cup. Garnish with lemon zest, sliced egg whites and crabmeat,
I have to disagree here. Not all berries are created equal. There are certain berries that make wet n wild berries a virtually unrecognizable dessert. Other than that, I enjoy this simple yet incredibly delicious salad.
This was very basic an recipe: I tossed some grilled shrimp and chicken thighs in a bowl with some minced garlic and let everything soak up the flavor. This served right up alongside the hamburger but if I did do it again I would add some scallops or shrimp and let everything bake until crispy.
I made the dressing in the above recipe with olive oil and it was not too thick, so next time I will add more salt/pepper to make it thicker. Also, I doubled the recipe, and I thought the visual quality of the breading was a little too much for my taste (I tend to moderate my temperatures a bit lower than the recipe calls for, lol). I might try it on a looser looser next time (like next time) and adjust the spices listed next time, but it was worth it overall. The next time I make this salad, I'm gonna add more fresh herbs and maybe I'll try halving the recipe (maybe I shouldn't even have called it a salad at all), but it was still a fun salad to play with, and a great way to use up some extra pita.
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