There are so many mouth-watering dishes that we’d love to eat more, but avoid because they’re hard to eat.
We couldn’t help but wonder why some of these delicious foods don’t come with an instruction manual. I mean, how nice would it be to eat your taco without dropping 98% of it on yourself? That’s when it struck us – we could create the instructions!
Lucky for the females, 25 million years have provided ample time to refine their skills as apothecaries. Arriving at the entrance of an aggressive male’s shelter, all a female lobster needs to do is spritz him with some of her pee, a little each day over several days, and he will be putty in her claws.
Some of you have tried, for various reasons, taking niacin. Some have also shortly after experienced a sensation of sudden, all-encompassing, prickly heat and looked in a mirror to find yourself lobster red. Here’s why that happens.
This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter. It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that. The process is akin to making a lobster stock, with butter in place of water. Use the lobster butter as a melted dip for shrimp or yet more lobster, or as a topping for sautéed scallops or fish.
For double lobster-y butter, you can cook the tails by basting over hot butter in a small saucepan – basically poaching them. The lobster itself tastes great this way, and the leftover butter is amazing. You can add the shells back in (and more butter if needed) and follow the basic steps here. Play around with it – add a few other flavors, a little salt and pepper, small amount of cream sherry, some thinly sliced lightly sauteed shallots and/or garlic… Toss with fresh linguini, brush onto grilled bread to serve alongside clam chowder.
You could also boil shrimp shells down… Strain and freeze the broth in ice cube trays. Then use it to make corn and potato chowder later when you want the flavor without the actual shrimp.
Even if you don’t enjoy lobster (and I don’t, particularly), more than perhaps any other food it’s synonymous with a certain kind of luxury. But it wasn’t always that way. In fact, for a long time it was just the opposite.
I knew about the change, but not specifically why.
So much of the world changed, thanks to the period starting with the first World War to the 1950s. Men having short hair and no facial hair was due to the survivors of World War I – they’d learnt about mites and lice in the trenches. Elements of Santa Claus came from Krampus, but the colour – the red and white – is attributed to Coca-Cola ads in the late 1940s/early 1950s.