Maritime Road Tripping and Lobster Overdosing

A glorious pictorial Maritime Road Tripping tour of Nova Scotia & New Brunswick via fishing villages, spectacular coastlines, seafood galore and libatious finds!

I know, my title is technically false. How can anyone overdose on lobster! I was so happy to devour luscious lobster in some form for 6 out of my 9 travel days. I would have to say instead I had to face lobster withdrawal once back to routine and reality!

The docks of the fishing village Peggy’s Cove NS

cover

Today I plan on overdosing you on pictures! Very few wordy paragraphs, instead you will get loads of pictures with a quick commentary. Enjoy!

Tasty reading ahead, KEEP GOING… →

From the Sea Stew

Well if you think I was going to make my lobster broth and move on without another word you were oh so wrong! Of course I was planning on using a good amount of my many liters pronto. And my first use of the lobster broth will be for a delicious fish stew.

I am not normally a big fan of fish stews or soups but I came across a flavorful recipe with good potential. I gave it a go and I was very satisfied with the results. It makes a big batch and I live alone….3 days 3 bowls an I am still in love. Today for lunch I topped it of with a hard boiled egg and it was a lovely addition. So if you are also not a big fan of fish soups I would keep an open mind and give this one a shot!

Fish Stew

Ingredients

  • 1 fennel bulb, green tops and core removed, white part chopped
  • 2 onions, chopped
  • 4 garlic cloves, sliced
  • 3 tablespoons of olive oil
  • 1 1/2 cups white wine
  • 14 oz canned tomatoes
  • 2 tablespoons of fennel seeds
  • 1/2 teaspoon of hot pepper flakes
  • 2 pinches of saffron threads
  • 3 bay leaves
  • 4 cups of fish or lobster stock
  • salt and pepper
  • zest of 1 orange
  • 24 ounces of any assorted fish scraps: lobster, shrimp, salmon, halibut, haddock, cut into large chunks

Directions

  1. In a large soup pot, sauté the fennel, onions and garlic in the olive oil until they soften.
  2. Pour in the wine and simmer for 15 minutes.
  3. Add the tomatoes, fennel seeds, hot pepper flakes, saffron, bay leaves and stock.
  4. Season with salt and pepper and let simmer for 15 minutes.
  5. Add the orange zest and fish to the simmering soup and bring back to a boil while stirring gently.
  6. Lower heat again and let simmer for 15 minutes and serve immediately.

So much lobster let us do Broth

Don’t forget you have till February 19th 2010, 7 PM EST to enter to enter the What is your Color TEArapy Mood Contest I am hosting.

Last Saturday we saw the price of lobster was more then decent so a lobster dinner was called for…no questions asked. We were 3 and we got 6 lobsters for $50. Score! It was boiled perfectly. Score! It was absolutely yummy and delicious. Score! We had a huge pile of lobster carcasses and it was about to go in the garbage. NO! STOP!

Are you kidding me you are throwing a goldmine down the garbage. Make some lobster broth instead. Oh you will covet the golden brothy nectar after I promise. Use it after for making Lobster Bisque, Fish stews or Linguine with Shrimp in Creamy Lobster Broth. Here is how to make a broth without running to the super market:

Improved Easy Lobster Broth

6 lobster shells, just the shell clean out the body innards
1/3 cup olive oil
3 medium onions, chopped
3 garlic cloves, chopped
8 sprigs of parsley
3 cups white wine
5 bay leaves
salt and pepper to taste

If you happen to have some around, we did not, throw in some carrots, celery, leeks and/or fennel.

Throw everything in a pot. Add enough water to just cover the shells. Bring to a boil and then simmer 90 min. Strain and discard solids. Readjust salt and pepper if necessary. That is it. If you have more or less shells just divide or multiply accordingly.

Cool it down, split it into portions and you can even freeze it. With 6 lobsters we ended up with 7 liters of broth. Yeah freezing and gifts!

Update: I am adding Stef comment to the blog. He already told me he wanted perhaps to add some text when we cooked at his place…I forgot to ask him but he just left a long comment so adding it. How awesome to be dating someone who is as nerdy food obsessed as I am! Take it away Stef….

Lobsta!

Too add to Evelyne’s broth blog, I will need to go back in time. Actually, about 1h30 before she had the idea of using the carcasses for broth.
The cooking of the lobsters…
Simply put:
– Boil water with sea salt. Cover.
– Add the live lobsters in the pot (For fun, you may want to traumatise your kids here…Just kidding!). Cover
– Once the water starts to boil and the steam is coming out of the pot, remove the cover and time for 10 minutes for 1 lbs lobster. Add 1 minute per additional ¼ lbs of lobster (1 ¼ = 11 minutes, 1 ½ lbs = 12 minutes etc…)

What I like about adding sea salt is that I don’t need to use garlic butter because the salt enhances the natural taste of the lobster. Served with a nice Rosé wine (Sowhilo – Reif Estate). Yummy!

Get cracking!!!

Oh no, that’s for eggs. My bad!

-Stef-

18th Floor Cherry Tomatoes

Before I start this post I just wanted to send out a big thank you to Amanda at The Mindful Table. She lent me temporarily her second camera while I wait for mine to resurface from it’s silly journey. I mentioned a couple of times my recent pics were from my cell phone and of bad quality but did not tell you why! Well silly me I left my camera on my friend’s kitchen table in Virginia before going of to North Carolina. So upon my return my friend arranged to return my camera by mail. I of course sent her the money for the shipping. But she was badly instructed by the postal worker on how to fill out the forms. I got a notice for the package with an amount of money, not a small one, requested for duty. IT’S MY CAMERA!!!!!!

At this point if I pay duties and ad the shipping, well it’s more then this old camera’s worth. And I am not going to pay and then TRY to get customs to change their mind. So I declined the package and it will either fall in the hands of a custom agent who will call me (I gave my refusal with my phone no.) or my friend will have the package returned and she will resend it the cheap proper way. So this is why I am camera-less at this time!

No idea why I never tried this before but this summer I bought a baby cherry tomato plant for my balcony, all the way up on the 18th floor where I live.

I am very excited I have little green fruits. I cannot wait to watch them get red. I have very little veggie gardening experience…any tips and comments are welcome.

Oh and had to share this ADORABLE pic I found online too!

Linguine with Shrimp in Creamy Lobster Broth

Last few days I have seen posts of recipes without pictures. I mean come on….really? No Pic? Well guess what. I made dinner tonight and it was so good I had to share. Of course I did not think of taking a picture. So sorry to those I criticized in my head he he.

It lobster season! Got out there and get yourself some lobster. OMG it was $4.88 a pound at my grocery store…$4.88 a pound!!!!!!!!!!!!!!! I was about to throw away the shells and then it dawned on me I should make a quickie stock. This stalk is not real full recipe…its a quickie version with what I had at home.

Linguine with Shrimp in Creamy Lobster Broth

for 2 servings, recklessly adapted from Cab Cooks

Tasty reading ahead, KEEP GOING… →

Lobster Scare

I have a really good food annecdote. It happened to me on Sunday.

So lobsters are cheap right now and I decided to treat myself to lobster. I bought 2 Sunday night and took them home. Yes they were live lobsters. One was particularly agitated…as far as lobsters go. I don’t mind handling them but its not my fave thing. I figured he would be particularly fresh! I went hunting for my biggest pot and I wanted to check if I could get both of them in there at the same time. So I forced them in a bit and covered them with cold water to test it out and at the same time give them a rinse. I emptied out the water when my test was done.

I proceeded to remove my lively friend first. He went freaking BERSERK and was wildly flipping all over the place. I flipped out and screamed blue murder! I can count on 1 hand the times I have screamed from the core of my center…this was one of them. If anyone was in the hallway of my appartment building I swear it sounded like the scream of a woman finding a half decomposed body. I was so scared for that one moment. The reason he did that…and probably why he was so active, is that one of his claws broke off. He was probably in pain for who knows how long at the store from bad manipulation. Imagine loosing your arm!

Once I calmed down I felt a bit bad for the little guy. So I put him out of his misery 9into a boiling pot of water!!) and I have to say he was deliscious!

Boiling times for Lobster:

Select a pot big enough to hold enough water to cover the lobsters completely. Bring the water to a rolling boil and add 1 tablespoon salt per quart of water. Put the lobsters in claws first and begin timing from the moment the water comes back to a boil.

For 1 pound: 5 minutes
1 1/8 pounds: 6 minutes
1 1/4 pounds: 8 minutes
1 1/2 to 2 pounds: 8 to 10 minutes
more than 2 pounds : 12 minutes

To steam lobsters, cook them, covered, in a steamer basket above boiling water. They will need 1 to 2 minutes less, as the steam is hotter than boiling water.

Hugs and Biscuist
Evelyne