LJ 2/08 PM

[madscientist]

http://www.bloodydecks.com/gallery/files/4/7/3/0/DSC09950.JPG

Back on bug patrol since the wife laid claim to last night's haul for some girl's night on Friday. Got out just before sunset and headed out into a slightly larger swell. Big rollers had me a bit nervous since I was paddling solo, but my spot was still away from the main breaks so I set up shop there. Better once it got dark, then I couldn't see the swells and started to relax. Pretty much the same story as last night. Narrow crawl window, done by 8:00pm. Lots of shorts, couple of eels, couple of spider crabs, and 6 legals.

http://www.bloodydecks.com/gallery/files/4/7/3/0/DSC09948_685668.JPG

Made cold lobster and pasta salad that didn't come out that great. Missing something. Any suggestions?

[phughes]

Nice haul. Good to see something coming back in for dinner in light of the slow going the last week or so.

[DESTROYER]

Brad- It's all about Fresh Herbs and the Correct amount of acid. The best herb that goes with lobster is Tarragon. If you were to make a Tarragon Vinaigrette and mix that with your pasta...it would be the bomb.

1 cup Champagne Vinager
2 1/2 cups Blended olive oil
2 bunches fresh tarragon (Chopped Fine)
2 each Shallot (minced)
salt to taste
black pepper to taste

*let this sit for an hour, this will be even better the next day

I just did a party last night use local lobster poached then chilled. I cut them in three chunks...half tails! Hearts of Romaine, Sliced Fuji Apples and pickled red onions with that vinaigrette...Try it!

TL-Matt

[madscientist]

Thanks Matt. I was looking for tarragon last night but I think the wife used it all up. The apple is a good idea as well, give it some different texture. I still have a bunch so I'll add those and hopefully improve it.

[T-Rex]

Sounds like a great recipe..gonna give it a try this weekend!

As far as cooking goes, I've been splitting bugs in half, cleaning them and then stir-frying/steaming them with white wine & tarragon. Definitely gives the meat a better flavor than boiling whole. It was mentioned on another board that boiling can sometimes impart a funky taste to WC spiny lobster.

[Iceman]

I can't stand it any longer. I am going tonight around sunset. Hope the wind dies, the swells around the point are going to be enough to deal with.

[madscientist]

Watch yourself. There's about one every hour that really get's your attention. :shock: Good luck.

[DESTROYER]

What you heard about boailing them is false. You boil them, make sure you salt the water very very well. a one and half pound lobster only takes about 8 minutes to be cooked if that. I never boil mine all the way unless i'm going to cool them down in a ice batch and serve them cold in a salad. Locals are the very best with a dry rub: Chili Powder, Cumin, Salt, Black Pepper, Paprika, Oregano, and a little Alspice, then grille them and dip it in drawn butter....YOUR FRIENDS WILL LOVE YOU!

TL-MATT

[madscientist]

I've been steaming them in beer and that seems to work well. takes a little longer than boiling though.

[T-Rex]

Matt,

Thanks for the info...I'll try using more salt. That last recipe got me motivated to hit DP tonight!

[Tman]

Nice...
I will have some free time next week and will be hitting it.
Hopefully they will want to crawl in my nets.

Uh, Matt, all of these recipes you're throwing out, I will supply the fluid if you do the cooking...

[Pat]

Damn...fishing must be terrible if everyone is getting excited about cooking. :?

Somebody please turn this bite on.

Jimm H go travelling overseas or something. :D

[lamb]

:lol:

I'll bet you $$ numero 38 is turning this one on.

Or this is some sort curse, nasty spell... :( It will be lifted if and only if Jimm signs up to WCW 06.

...he set us up with the new rules... :lol:

[T-Rex]

What you heard about boailing them is false. You boil them, make sure you salt the water very very well. a one and half pound lobster only takes about 8 minutes to be cooked if that. I never boil mine all the way unless i'm going to cool them down in a ice batch and serve them cold in a salad. Locals are the very best with a dry rub: Chili Powder, Cumin, Salt, Black Pepper, Paprika, Oregano, and a little Alspice, then grille them and dip it in drawn butter....YOUR FRIENDS WILL LOVE YOU!

TL-MATT

Hey Matt,

Just tried this and it worked GREAT. Salting the water well is the hot ticket. Also added some garlic, onion, bay leaf, quarterd lemons, chili oil, paprika & cajun spices to the boil. Then the dry rub & a quick trip to the grille. I just had some for lunch and all I can say is MY FRIENDS ARE OUT OF LUCK!!! :lol:

Thanks for the tip.

TL
Rex