Favorite Romantic Meal #36: From Ana’s kitchen

Gigi sent Ana the link to the hot guys on the beach, and was able to get more favorites from her. At first, she only had Ana’s favorite author and favorite place… but once Ana saw the photos of the hunky men on the vacation blog, her fantasies going, and Gigi was able to get more answers from Ana… after all, Ana is part Cuban, and all woman, and we are good at fantasies!!

Personally if I’m in a tropical place with a hot guy and lots of oil, just give me some lobster and king crab that we can feed each other…in between massages and fun in the sand! excuse me, i must go back now and finish my fantasy!!! lol

Gigi loves lobster and king crab, and can just picture having a hot man feed her these scrumptious dishes… Being a woman who loves to cook for her man, Gigi googled lobster and king crab, and came up with these recipes… of course, it would so much easier to just call room service, order these dishes, and then feed each other in bed…

Lobster Thermidor recipe

Lobster Thermidor

Prep Time: 20 minutes
Cook Time: 1 hour
2 Servings

1 whole lobster, about 2 to 2 1/2 pounds
2 lemons, halved
1 onion, quartered
1 bouquet garni
1/4 cup butter
2 tablespoons minced shallots
1/4 cup white wine
2 cups milk or half & half
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
1/2 cup plus 1 tablespoon grated Parmesan cheese
6 ounces bacon
1 cup julienned onions
1/2 pound french green beans, blanched
Salt and pepper
1 teaspoon chopped garlic
2 teaspoons finely chopped parsley
Preheat the oven to 375 degrees F. Bring a pot of salted water containing the lemons, quartered onions and bouquet garni to a boil. Add the lobster to the boiling water and cook for 8 to 12 minutes. Remove the lobster from the water and cool in a bowl of ice water. In a sauce pan, melt the butter. Stir in the the flour and cook for 2 to 3 minutes for a bond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal Bechamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the Lobster-Louie, gently crack the claws. Dice the tail meat and fold in the Bechamel sauce. Stir in 1/2 cup of the cheese and reseason if necessary.

Divide the mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden brown. In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add the beans and continue to saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley.

King Crab recipe

King Crab San Francisco Cioppino

Prep Time: 1 hour
Cook Time: 1 hour, 10 minutes
4 to 5 Servings

STEW BASE:
3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth
1/4 cup julienned fresh basil leaves
SEAFOOD:
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butteflied in the shell, and deveined
(use the Lobster-Louie to devein the shrimp!)
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops, trimmed, or firm fleshed fish, like halibut, cut into 1-inch cubes
Serving suggestion: hot crusty sourdough bread

Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 4 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 4 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar for about 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).

Finish the Cioppino. Bring the base to a simmer. Add the basil and clams, and cook uncovered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minuted. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and the squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusted bread.

Lobster Louie recipes

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