Although lobsters are highly unsightly, the sweet, salty, sensual delight of a claw dipped
into drawn butter more than compensates for the lobster's cockroachlike appearance and the work involved in extracting meat from shell.
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided
into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced
into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound
drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)
So what I try to do with this book is to
draw from tradition but then add something
into them like eggnog becomes «vegnog» and instead of using eggs you use cashew
butter and it gives you that rich creamy mouth feel and it's a lot healthier.