Dave- Here is one for your "book" -Cooked Bug

[JDoe]

WOW, wow, wow. I "nailed it" tonight.

LOL! Lobster Thermadore did the trick.

The seas were confused, but I managed to get some.

Sandy- can you refresh my memory about your sailor theory for an evening red sky? (first picture)

Sandman, thanks again for meeting up last night.

[Bill McIntyre]

Are you referring to the old:

"Red sky in morning, sailor take warning.

Red sky at night, sailor's delight."

It looks like it worked for you.

[cnoren]

Pssst...recipe please...

Or not, don't want to pressure you, good job, looks excellent...

[Matty51]

Ok you need to stop posting all this tasty food every time your making me hungry again.

[apneanaut]

^ Ditto. That looks delicious.

[ralphthehalibut]

I'm sorry to disappoint you all, but John cannot post the recipe as we are currently collaborating on a recipe book and the work is top secret.

Should you wish to purchase it and enjoy some of the "sucess" it offers, the Get Me Some Cookbook should be hitting the shelves of your local quality bookseller and amazon.com this spring.

[C monster]

Originally Posted by Bill McIntyre

Are you referring to the old:

"Red sky in morning, sailor take warning.

Red sky at night, sailor's delight."

It looks like it worked for you.

That would be the one, Bill...
Except, it worked for John, not me. LOL
I only got one bug and he squeaked, so I tossed him back.
John got 3 good ones. Cool diving a new area on the coast, but boy am I spoiled.
Definitely not used to diving for bugs when you can't see the bottom!

Vis was crappy at best, the current was ripping, not a lot of legal bugs crawling,
but the company and the burger at Harbor Grille, was awesome!

SC

[Nate Baker]

Originally Posted by C monster

not a lot of legal bugs crawling,
but the company and the burger at Harbor Grille, was awesome!SC

Wow. You guys are upscale. I'm usually to stinky to go in there after diving. It's usually Turks for greasy, fried whatever. And if I'm with Freedro, it usually includes a little too much rum as well.

[jonsjameson]

Originally Posted by ralphthehalibut

I'm sorry to disappoint you all, but John cannot post the recipe as we are currently collaborating on a recipe book and the work is top secret.

Should you wish to purchase it and enjoy some of the "sucess" it offers, the Get Me Some Cookbook should be hitting the shelves of your local quality bookseller and amazon.com this spring.

I dont need the recipe, how about just a sample

[Kristof]

verry nice. id get that book in a heartbeat.

killer pics, but after all that innuendo i think you left one out.

[southbound]

Originally Posted by cnoren

Pssst...recipe please...

4 (6 to 8-ounce) lobster tails,
4 tablespoons butter, divided
1 small white onion, finely chopped
2 tablespoons all-purpose flour
Splash dry white wine or dry sherry
1/2 cup milk, eyeball it
1/3 cup grated white cheddar
1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
2 tablespoons Parmesan
2 tablespoons bread crumbs
Handful parsley leaves mixed with 2 cups baby greens, for plate garnish
Lemon wedges, for garnish
Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
Preheat your broiler to high.
Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.

[JDoe]

Originally Posted by southbound

4 (6 to 8-ounce) lobster tails,
4 tablespoons butter, divided
1 small white onion, finely chopped
2 tablespoons all-purpose flour
Splash dry white wine or dry sherry
1/2 cup milk, eyeball it
1/3 cup grated white cheddar
1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
2 tablespoons Parmesan
2 tablespoons bread crumbs
Handful parsley leaves mixed with 2 cups baby greens, for plate garnish
Lemon wedges, for garnish
Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
Preheat your broiler to high.
Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.

Rachel Ray is a great chef. I love that recipe. The only modification is that I only used 1 Bug with the same measurements of ingredients and went a little heavier on the cheddar.

[LakeHunter]

oh man that looks delicious. That white cheddar has got to be phenomenal on lob.