Not quite literally...but I am going to be the captain of a Lobster Recovery Team Lobster Boat for this year's Kiwanis Lobster Sale! I am very pleased to announce that I will be captaining the boat Foolish Pleasure! (other team members quickly snapped up the What the Haul and Delusional names) This year the Lobster Recovery Team decided to create teams named after boats participating in the 2012 Maine Lobster Boat Races. Until an hour ago - I had no idea that Lobster Boats raced each other. But, why not?
The Lobster sale doesn't officially kick off until next Friday (the 21st) so Beaten Hamster readers are getting an exclusive sneak preview. Eight teams of Kiwanians will compete to see which team can sell the most lobsters for delivery on November 10. And yes, they arrive LIVE! You have never had lobster any fresher than this. Our team will pick up the lobsters on November 9 and happy buyers will pick them up the morning of November 10. If you are squeamish about killing and cooking your lobsters - the Kiwanis will even cook them for you for an extra 2 bucks. You get delicious lobster at a good price ($14) and the Kiwanis get much needed funds to continue their work in our community.
Just to get your mouth watering...here is a recipe for Lobster Mac and Cheese:
You'll need a pound of pasta (I like shells or spirals), half a stick of butter, 2 small shallots and 2 cloves of garlic (finely chop both), about 2 Tbsp. tomato paste (I get the stuff that comes in a tube like toothpaste) and 5 Tbsp. of flour, about 1/4 cup white wine (you can drink the rest), 4 cups of heavy cream (you can use half and half - or even milk...but it won't be as rich and delicious. Your choice.), 4 cups of shredded cheese (I go with white cheddar and Gruyere), and the meat from 2 wonderful lobsters.
Cook the pasta (do not overcook!) and preheat the oven to 350. Make a roux by melting the butter then cooking the shallots and garlic until translucent (see through...not brown!) adding a pinch of salt and pepper. When they are ready then add the tomato paste and flour and stir - cooking for 3 to 4 minutes. Then add the white wine and cook for another couple of minutes - then slowly add the cream, whisking non-stop to make sure there are no lumps! Sprinkle in a little paprika and cayenne (1/4 teaspoon-ish) and float a bay leaf in there if you like. Bring to a simmer then reduce the heat to low...don't boil!! When the creamy goodness is thick enough to coat a spoon...stir in the cheese one handful at a time (take out the bay leaf if you put one in there). Resist the urge to crank up the heat and throw all the cheese in at once!!!
When all the cheese is melted add in the chopped lobster meat (chopped means no longer whole...it does NOT mean diced all to hell) and then the well drained pasta. Pour all of this into a greased baking dish and sprinkle on some bread crumbs if you like. Bake for 20-25 minutes until bubbly and toasty on top. (of course - if you can't stand to wait...you can just eat it straight out of the pot).
Hungry now? Then get ready to support the team of Foolish Pleasure when we start taking orders for lobsters. Anyone who buys 10 lobsters from me will get free delivery! Well...you have to be in Lynchburg and surrounding counties...