BOILED SALMON

When smoked salmon can be secured, it makes a splendid fish for boiling. If it is cooked until tender and then served with a well-seasoned sauce, it will find favor with most persons. Freshen smoked salmon in warm water as much as seems necessary, remembering that the cooking to which it will be subjected will remove a large amount of the superfluous salt. Cover the salmon with hot water, and simmer slowly until it becomes tender. Remove from the water, pour a little melted butter over it, and serve with any desired sauce.

Preparing Lobster Tails

by: Lee Dobbins

Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you’re sure to impress even your mother in law.

Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost – be very careful if you choose this method as you don’t want them to start cooking in the microwave.

After they are thawed, remove the meat from the shell by cutting open the back of the shell – split it down the middle and open it up to reveal the meat. Lift the meat out – you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails

Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven
Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven,set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 – 5 minutes. When broiling keep a very close eye on them so that they don’t burn on the tops.



Cooking Lobster Tails On The Grill
Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn – if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes.

Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.

About the author:

Lee Dobbins is owner and editor of Online Gourmet Foods where you can find out about your favorite foods, including gourmet seafood and lobster

HERRING TIDBITS

2 c. (1 pt.) sour cream

1 (12 oz.) jar herring tidbits in

wine, undrained, chopped

2 apples, peeled, quartered, cored
nd chopped

1 med. Bermuda onion, quartered and
chopped


1/2 c. seedless grapes, halved

2 hard-cooked eggs, chopped
Rye rounds

Combine first 4 ingredients in large bowl and mix
thoroughly.
Cover and refrigerate at least 1 hour.
Add grapes and eggs and toss lightly.
Turn into dish.
Serve with rye rounds.
Makes about 4 cups.

CRAB BROCCOLI CASSEROLE

 
2 T butter

1/4 c chpd onion

8 oz crab

1/4 t curry

1/4 c cream & 1/4 c water

2 c cooked broccoli

1 c cheddar

xanthan gum (thickener)

1/2 t salt

1 T lemon juice
 
Preheat oven 350. Grease 1 qt casserole and put cooked broccoli in bottom.

Sprinkle with cheese.

Melt butter and saute onion.

Add flour, curry powder and salt.

Gradually stir in cream and water mixture.

Cook til thickened (may have to add thickener).

Add lemon juice and crab.

Pour over broccoli.

Bake 30 min.

 
Serves 2 @ 8 carb, 3 fiber (5 NET carbs), 561 Calories, 43 fat, 38 protein.

BOILED SALT COD

Put your fish to soak over night;

change the water in the morning, and let
it stay till you put it on, which should be
two hours before dinner;

keep it at scalding heat all the time, but do
not let it boil, or it will get hard; eat it with egg
sauce or drawn butter.

If you have any cod fish left from dinner, mix it with
mashed potatoes, and enough flour to stick them together;

season with pepper;

make it into little cakes, and fry them in ham drippings.

BOILED SALMON -3

When smoked salmon can be secured, it makes a
splendid fish for boiling.

If it is cooked until tender and then served
with a well-seasoned sauce,

it will find favor with most persons.

Freshen smoked salmon in warm water as much as
seems necessary, remembering that the cooking
to which it will be subjected will remove a
arge amount of the superfluous salt.

Cover the salmon with hot water, and simmer
slowly until it becomes tender.

Remove from the water, pour a little melted
butter over it, and serve with any desired sauce.

BOILED SALMON #2

When smoked salmon can be secured, it makes a
splendid fish for boiling.

If it is cooked until tender and then served
with a well-seasoned sauce,

it will find favor with most persons.

Freshen smoked salmon in warm water as much as
seems necessary, remembering that the cooking
to which it will be subjected will remove a
arge amount of the superfluous salt.

Cover the salmon with hot water, and simmer
slowly until it becomes tender.

Remove from the water, pour a little melted
butter over it, and serve with any desired sauce.