Help w/ 10 year aniversary dinner! Steak and Lobster

Unknown · December 2004

Friday is my wife and I's 10 year aniv. I was planning on cooking Steak and Lobster.[p]1st for the steaks. I love to TREX steaks and plan on getting her a nice Fillet and a Ribeye for myself. This will be the 1st fillet I have done, she usually gets NY Strip. Anything I should do differant?[p]Now for Lobster. My wife is not a huge fan of "smokey" tasting foods. I will probably not cook the lobster in the egg for that reason. This will be the 1st lobster I have ever cooked. I know I can get them steamed at the store, but we had 4 little boys who will probably think it is pretty cool to see a live lobster. How should I cool them? [p]Any ideas for a good side or desert to go with this meal? We are going out on Sat. to celebrate but I thought this would be a fun dinner for us to share with the kids.

Borders · December 2004

Nate Dogg, I know you didn't ask for this but here is a recipe posted by "Hounddog" that I have done 4 times and love it. Wait-Nate Dogg/Hounddog?? I'm no steaming pro, but I think it takes about 15 minutes to steam most live lobsters and you should have them in a basket above the water. Happy 10th,
Scott[p]4 Huge Lobster Tails
1 bit Peanut Oil
1-2 Each Limes
1 Touch Lowry's Seasoning Salt
Garlic Powder
Minced Garlic
Butter
New Mexican Green Chili Powder (optional)
Serves 2
Picked up 4 huge lobster tails. Thought at first, 1 pound tails for each of
us would be ok. Naaaaahhhh - if two tails would be good, 4 tails for the two
of us would be better, right ?
Get your shears and cut the clear membrane off the belly of the tail,
getting rid of the tiny feet, exposing the meat. Rinse them good, dry them
with paper towel and place them shell side up on a cutting board. Take a
heavy knife or cleaver, place it longwise (parallel) in the center of the
shell and tap the back of the blade into the shell, cracking it ever so
slightly. This is so our tail will lay flat on the grill. Do not take meat
out of the shell! Now flip them over, belly side up. Take a bit of oil (I
used peanut )and pour a small amount on your fingers, and lightly rub the
meat. Don't use much at all, barely a drizzle. Grab a lime or two and
squeeze juice and pulp all over the meat, liberally. Then shake on garlic
powder and a touch of Lowry's seasoning salt. I then have to throw my
favorite ingredient of all time, which goes on everything I cook, New
Mexican green Chile powder. Don't worry if you don't have this, it's hard to
find, and your lobsters will still be far and above any lobster you ever had
before. Place covered tails in fridge for an hour or so to marinade while
your getting your cooker ready.
Get a good hot bed of lump going and preheat your cooker to 400 - 450
degrees. As all of you know, when it comes to seafood and a good hot fire,
you must move swiftly because every minute counts. Place tails, meat side
down on the grill and press them flat. This is why we weakened the shells
earlier with the tapping cleaver. Set your metal cup on the grill also with
butter and minced garlic so it will melt and sauté' the garlic. Close the
lid. If you don't have a metal cup to use on the grill while you're
cooking', get one !
Open the cooker after 5 minutes and with a leather glove, carefully turn
tails over onto their shells so meat is facing up towards the sky. Take your
cup (grab it with a leather glove please) with the butter and garlic, and
spoon sautéed mixture onto the lobster tails. The tails will form a slight
cupped shape which will hold most of the butter in place, but your fire will
rage for a minute, and that is great. Close the lid down and slowly begin to
close top and bottom drafts so they can "Dwell in the Shell" for 5 more
minutes. Remember - with a good hot fire, 5 minutes per side, that's it.
With 50 dollars worth of lobster on the grill, you definitely want to pay
attention. I don't recommend holding any conversations with your company
while you're fixing this supper. Tell your family and friends that you'll
socialize again after this crucial 10 minutes is over. Once everyone tastes
what you've agonized and sweated over for 10 minutes, no more explanations
will be necessary. Simply, Heaven on Earth !
Serve with long grain and wild rice, corn on the cobs, asparagus, salad,
just about anything. Even though we had melted butter to dip the lobster in,
it wasn't really necessary. It was so good that were doing it again for the
family tomorrow night. They'll be surprised when they get beef tenderloin
steaks and lobster tails out of their brisket and pulled pork.
I'm not that good a cook, but these tails are truly world class. Give 'em a
try.
Houndog
"elegant, yet pleasingly casual"[p][p]

Pigasso · December 2004

Nate Dogg,[p]OK - here it is - my FAVORITE special occasion dessert. Involved but worth every step![p]White Chocolate Creme Brulee[p]2 cups heavy cream
1/2 cup plus 8 teaspoons sugar - divided
1 vanilla bean split lengthwise
3 squares (or 3 ounces) white chocolate finely chopped
5 egg yolks
3 teaspoons Amaretto[p]Place eight 4-ounce ramekins in a baking pan with 2 inch sides. (Place the ramekins on a tea towel to prevent them from sliding around). Preheat oven to 325 degrees.[p]In a medium saucepan, combine heavy cream, 1/2 cup sugar and vanilla bean over medium high heat and bring to a boil. Remove from the heat and add chocolate stirring constantly until melted.[p]In a medium bowl, whisk the egg yolks until light and frothy. Gradually mix in about 1/2 cup of the boiled cream mixture stirring constantly. Slowly pour the yolk mixture back into the remaining cream mixture stirring constantly. Strain the custard through a fine meshed sieve. Stir in the liqueur. Pour custard into ramekins.[p]Fill baking pan with warm water halfway up the sides of the ramekins and bake 45 minutes to 1 hour intil set - a "firm" jello consistency. Remove from oven and allow to cool. Cover with plastic wrap and refrigerate overnight.[p]Get propane torch froom garage (or fancy-ass creme brulee torch) and sprinkle 1 teaspoon sugar on to the surface of each custard. Ignite torch to the delight and amusement of guests and peoceed to brown sugar by applying high heat to the sugar in a constantly moving motion being careful not to burn the sugar.[p]Enjoy - and please let me know how it turns oyt.[p]Oinks to all[p]moving

tn slagamater · December 2004

Nate Dogg,I will second Borders comments below on the lobster done using "Hounddogs" recipe. It is one of those special things where you will conclude the meal with... WOOOOW !! I will never, ever cook lobster another way than Houndogs style in the EGG. Much more moist.

eggor · December 2004

Borders,[p]my better half says she doesn't care for lobster, but i sure like it. I'm thinkin that there are some things you gotta try and this has gotta be one. thanks for 'details'.[p]Scott

TRex · December 2004

Nate Dogg,[p]The only thing to do different on the filet is to adjust your final roasting time accordingly - I imagine the filet will be more than 2" thick, so you'll likely need to go a bit longer per side in the roast period. But, also remember, in my opinion at least, that filet can be eaten more rare than a NY Strip and still be tender. I usually do my filets more on the rare side of medium rare, whereas my NY Strips are usually medium rare. In other words, there's more red in the center of the filets.[p]Good luck![p]TRex

YB · December 2004

Borders,
I have cooked Hounddogs Lobster a few times myself and it is really good Scott.Here is a picture of one of the meals.
Larry
[ul][li]Hounddog's Lobster[/ul]

Unknown · December 2004

Borders,

Would you guys reccomend just getting 4 tails instead of 2 live lobsters?

fishlessman · December 2004

Nate Dogg,
are we talking real maine lobsters or those southern bugs. if bugs cook them like you see below. if lobster buy them whole. steamed, boiled, or egged on some rockweed with some margarita mix is good. if egging you need to slice some holes in the back and claws to let out some moisture.

stike · December 2004

fishlessman,
grew up a 'boiler', now a confirmed 'steamer'. much faster, no boil-over, etc.[p]that said, tails on the egg were GREAT.[p]Steaming lobster
Pour 2 inches of water into a large cooking pot. If you want you can put a steaming rack at the bottom to place lobsters above water. Bring water to a boil over high heat. Place live lobsters in the pot, cover, and then quickly return to boil and start counting the time.[p]Steam a lobster for 14 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound. 2-pound lobster should steam for 17 minutes; a 1 ½-pound lobster should steam for 15 1/2 minutes and a 1 1/4 pound lobster for 15 minutes.[p]

fishlessman · December 2004

stike,
fresh lobsters that were never tanked, i steam. tanked lobster gets boiled with spice onions potatoes and mussels. i do like steaming lobsters in the egg on the rock weed. for this i put garlic and lemon pepper in the butter. be careful where you do this though,its sacrilege

stike · December 2004

fishlessman,
yeah
i hear you.[p]i once poured white wine in some steamers i was doin, and my old man near back-handed me.
hahaha[p]even beer or garlic, those are no-nos around the 'ol-timers'[p]actually
when we do lobster, it's almost always steamed with drawn butter on the side. doesn;t need anything else

Pakak · December 2004

eggor,[p]Ya know, if you make a whole batch and don't know what to do with the rest, I'm only about 15 minutes away! LOL[p]I've been itchin to try this on the egg myself but if I did it for EVERYONE it could get expensive fast. And to think lobster used to be considered a trash fish!

Sigmore · December 2004

Pakak, I read about that in a Gourmet magazine. Used to feed it to the hired help and such because it was considered to be trash. Sounds like some of the po folk was hoping the rich dummies never figured that one out!

Help w/ 10 year aniversary dinner! Steak and Lobster

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