Sunday, December 30, 2012

Happy Hour

We are trying to use up all the fresh lobster and crab , so we decided to create our own Happy Hour before we journeyed to Tippys for dinner. The cooking pair, Kalee and Will went to work.





Will's Pineapple Fields Crab and Lobster Dip

Ingredients:

1 spiny lobster tail good sized (already been cooked)
A couple cooked Bahamian Stone Crab Claws
Mayonnaise
Lemon
Papaya Hot from the Island Farm( or sub your favorite)
Sea Salt and Pepper

Day old baguette and butter

Finely chop the lobster and shred the crab meat. Squeeze the lemon juice into the meat and toss. Add a few good size spoons mayo ( enough to bind the meat together and not so much as to make it soupy) Add a good size pour of the hot sauce, salt and pepper to taste. Stir until mixed and chill.

Make crostini by slicing the baguette into thin rounds and laying on a baking sheet. Dollop each one with butter and toast.

Note this was made from the slim pickings of the week.
Please feel free to add your own slim pickings.

Added bonus we were able to watch the U of L/ Kentucky basketball game.







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