Lobster, Lobster, Lobster

When I started this blog about my favorite food recipes, I did not realise that there may be thousands and thousands others with the same idea who could also write about food and their favorite receipts too, put photos on their blogs, thus enticing people to read about them. So I stopped writing, I do not know from where to upload photos of food and wine, I write about the food I have enjoyed, and cook at home. But yesterday I had a look at my blog site and saw visitors who have logged in to it. So I am encouraged to see that some people are viewing my blog with interest, and have decided to update my blog.

Some time ago I stumbled upon a website selling fresh Lobsters online and thought about writing some recipes of cooking lobster. I have eaten lobster many times, in Spain, in England, in India and in Malaysia and Thailand. I too have cooked lobsters a few times.The best lobster I have had was in Thailand and in a Chinese restaurant in London. The usual way to prepare a lobster is either to boil it in water or steam it. The lobster has to be alive to boil, a frozen one will not do. China and India both export tinned lobster heads, which are quite tasty. Some time ago I bought a packet of frozen Cray Fish in Holland, which was also imported from China. It was alright in taste.

For two lobsters of 1/2 kilo each:
500gms fresh baby clams
3-4 cups of water,
50 ml Dry White wine.
1 tbl.spoon butter
2 tbl.spoons Extra Virgin Olive Oil
2 shallots, finally chopped
2 clove garlic
2 cms. fresh garlic
1/2 cup fish stock
1 tbl.spoon dry tarragon or a twig of fresh herb
1 teaspoon crushed black pepper
pinch of cayanne
First chop off the heads of the lobsters, remove the coral and preserve.
Chop off the claws, break their shells. Heat olive oil and butter and add lobster pieces. Cover and simmer until you see that the lobsters have a glowing red colour. Add wine, fish stock, coral shell (to thicken the sauce) shallots, garlic and ginger and baby Clams and put it in the oven, on moderate heat, in a covered dish, for about 20 minutes. The sauce should thickened by the time otherwise add little corn flour and mix it well.

You can add a little brandy to the dish when ready and set fire to it ( a la fiambre) if you like. You can eat boiled rice which is nice with the sauce. A chilled bottle of dry white wine will do nicely too.