OOC: Cooking at the Beach

A Nap with a New Quilt then Cooking at the Beach
bought a new quilt for our condo the "rents" left and i took a nap with it...lovely! upon waking i decided to make dinner.
one of the joys of being at the beach is the availability of both fresh produce & seafood. we found a great new restaurant & seafood market with the parents the other day near Fenwick Island...and i got a pound of 16-20 shrimp ($10.50!) and a lobster tail ($11.00!)...so taking the raw seafood i added fresh green beans, a whole lemon, vidalia onion, Old Bay & Apple cider vinegar, a multi grain baguette and served with Chandon brut champagne ....it was a lovely meal.

here's how i did it:
boiled a few cups of water, adding lemon & onion slices and the Old Bay

You really *must* get Old Bay Seasoning. if it's not available at your local grocers, then go here. and i prefer apple cider vinegar to white...

cut 3/4th of a whole lemon into slices, and half of the onion

throw them into the water adding Old Bay (i have a heavy hand) & cider vinegar by eye...i've been doing this since i was a kid.... but here is the recipe from the Old Bay site

1/2 cup cider vinegar or beer (or a little of both!)

1/2 cup water

2 tablespoons OLD BAY® Seasoning

1 pound large shrimp, peeled and deveined, leaving tails on

put the lid on, wait for it to come to a full bubbling boil then remove from heat for a min. i ladled out the steamed shrimp into a bowl, sprinkled more Old Bay on the shrimp then threw in the lobster tail into the same old bay vinegar water, lemon & onion broth...let that come up to a boil again - wait for the lobster shell to turn red and removed it to cool a bit. drain water, reserve lemon & onion slices.

let lobster tail cool a few min before cracking open.

Removing the lobster meat from the tail i cut it into medallions, then added melted butter into the same still hot cooking pot with a few mashed roasted garlic cloves that i got at the gourmet Mediterranean olive bar at the Giant place pot back onto the hot (but turned off) stove... saute lobster in butter & garlic for a min...remove lobster meat. throw in lightly steamed fresh green beans into the same pot. saute for a few min...remove

lightly toast the multi grain baguette rounds. plating consisted of the a few shrimp & onions...place 2 or 3 of the lightly toasted baguette rounds on the plate, top with the buttery lobster medallions, a couple extra rounds for sopping...add green beans, and of course serve with the chilled champagne!

Serve on balcony overlooking the ocean with the Chandon...

Mmmmm a lovely and easy dinner! (and leftover chilled peel & eat shrimp for happy hour tomorrow!) ...YAY!