I had a weak moment yesterday. I was re-living a 4th of July memory from many years ago of Lake Pontchartrain, Fireworks and freshly caught Blue Crabs. I was on a mission to re-create that memory some how, some way– without leaving LA. The tough part, I don’t have access to a lake, a house, or even fireworks. It also turns out also no access to Blue Crabs.
The Gulf of Mexico, BP oil spill, has directly effected those within the Louisiana, Alabama, Texas, and Florida areas, but today it hit home. My local seafood market, Santa Monica Seafood, claims they can get Blue Crabs on special order, however since the spill there are no blue crab shipments. This got me thinking about this oil spill and how tragic this mishap has become. Check out Save the Gulf Now and see what you can do to help!
As disappointed as I was that blue crab was not an option, I soon realized that Maine Lobster was! I decided to bring out the Maine in me and show Chris the decadence of cooking your own lobster. We walked out with (2) 1.75 pound lobsters, Chris had new friends he wanted to bring to the beach and set free and I had a huge smile!
- 2 1/2 c. of white wine
- 2 lemons, cut in half
- 2 tbsp whole peppercorns
- 1 c of sea salt
Add white wine, lemons, salt, peppercorns and water into a large pot, leaving enough room to add the lobsters. Bring pot to a boil. Once water is boiling place lobsters in pot head first. Boil 8 minutes for the first pound and 4 minutes for every pound after that. **Don’t start timing until the water returns to a boil, after placing lobsters in the pot**
Once lobsters are done place in a cold water, ice bath for 4 minutes to cool. Plate and serve with dipping sauce and potatoes below.
Lobster (5.9oz) Calories: 200, Total Fat: 2.5g, Total Carbs: 5g, Protein: 35g
- 4 tbsp of butter
- 2 cloves of garlic, minced
Place in a small bowl over a t-light candle once ready to serve.
Garlic Butter – (1 tbsp) Calories: 101, Total Fat: 11.52g, Total Carbs: 0.01g, Protein: 0.12g
- 2 whole cloves of garlic
- 1 handful of fresh parsley
- 1 tsp of crushed red pepper flakes
- 3 tbsp of olive oil
Place all ingredients into a food processor and crush until smooth. Pour sauce into a small bowl over a t-light candle, light once ready to serve. **Healthy version** Vinaigrette – (2 tbsp) Calories: 60, Total Fat: 5g, Total Carbs: 4g, Protein: 0g
Happy 4th of July!