Lobster Omelette

I have fun with lobster. I really do. Like last summer when I decided to play with a pair and some garlic scapes.

Seriously, I don't have a life. ;)
This was a treat, lobster, shrimp, bow tie pasta, and olive oil.

So after having a chat with my good friend, Dewey, I had the fever to make a lobster omelette, but didn't want any cheese to cover up the delicate flavors of the succulent meat inside. So what is one to do? How about a basic white sauce? Sounds good to me!
2 T butter
2T flour
1 cup whole milk.
Melt butter in small saucepan over medium heat, add flour and stir till bubbly. Then slowly pour in milk. Add seasonings to your taste. ( salt, pepper, small amount of garlic powder, chives, a dash of tarragon) Remove from heat and add chopped up lobster. Pour into eggs and add a few sauteed mushrooms if desired.

I served with roasted fingerling potatoes and avacado.
I hope I gave you some inspiration, and also wish all of you a wonderful weekend. 

Bacon Wrapped Lobster Tails

On sale for 5.99lb again at Hannaford , I just could not help myself. You know how it is..

The method is pretty simple. Break the tail off ( yes, while it is still alive)  Also break off the claws and legs and save for later. Can be used in any seafood chowder recipe or lobster roll.
Crack the shell and carefully cut through the underside, right to the bottom of the tail, with kitchen scissors. Carefully peel the shell off.
Season with salt and pepper. Wrap with 2 slices bacon.
Place in 350 oven for 15 minutes. Set oven to broil and broil about 4 inches from heat till bacon is slightly browned.
I served with white rice with a dash of melted cream cheese and chives, and a garlic oil.

Lobster and Shrimp Stuffed Squash Blossoms

I know to some of you this may sound a little odd, but believe me, after reading all of the blogs on fried squash blossoms, it was way  up on my To-Do list.
  I wanted a filling that wouldn’t take away from the delicate flavor of the blossom, but yet would compliment them with a local New England flavor.
So i went with shrimp and lobster.  What a fabulous treat. I only wish there were more of the orange, feathery flowers in my garden at this time, but maybe the next round will be a whole new flavor experience. I will definitely keep with something light, but maybe with ricotta next time.

Tempura
I used about a quarter cup of water and enough flour to make a thin batter. The blossoms are very delicate and cannot tolerate a thicker batter. Add a touch of  extra virgin olive oil and salt and white pepper for flavor.
Oil for frying, i used about 1/2 inch in a thick based frying pan.
Filling
5 freshly picked squash blossoms
2 whole lobster claws
1/3 lb raw , shell on shrimp
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
Pick the stamen out of the center of the blossom as carefully as you can, they are bitter.  Fill each blossom with a mixture of chopped lobster, shrimp, olive oil, and salt.
Dip in tempura batter.
Fry in hot oil till lightly browned and crispy on the outsides.
I served over a few pieces of  fried kale from our garden.
Thanks so much for reading !