A taste treat to the highest order
Posted: Sun Jan 06, 2013 5:26 pm
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This is a very easy recipe and one that is most delicious. I used Espiritu del Ecudor for the dry sherry or madeira. It gave a fine hint of fruit.
With the arrival of a trailer slash food truck that sets up station at the corner of 59th street and Manatee Ave. I have been doing more lobster meals. I mean when you can get a 2 lbs. lobster for $20 and veined and peeled wild shrimp for $8 why go anywhere else? Also try the lobster bisque they have. EXCELLANT!
This is a very easy recipe and one that is most delicious. I used Espiritu del Ecudor for the dry sherry or madeira. It gave a fine hint of fruit.
With the arrival of a trailer slash food truck that sets up station at the corner of 59th street and Manatee Ave. I have been doing more lobster meals. I mean when you can get a 2 lbs. lobster for $20 and veined and peeled wild shrimp for $8 why go anywhere else? Also try the lobster bisque they have. EXCELLANT!