July_Aug_2015_FINAL_62215_bleedless REV

the Anniversary issue

for 8 minutes; a 1¼ pound lobster 9-10 minutes; a 1½ pound lobster 11-12 minutes. HOW TO PREP: In a large pot, bring water to a rolling boil. Add lemons (quartered) and season with Rouses salt. Place lobsters in the pot one at a time, and boil, uncovered, for proper time based on lobster weight, stirring halfway through cooking. Remove pot from heat, but let lobsters soak for 5 minutes before serving. CAJUN STYLE: Add liquid crab boil, garlic and onions to water before boiling. Cheddar Biscuits Cheddar biscuits like the ones served at Red Lobster are great with seafood. Here’s our take on the restaurant’s recipe. Rouses Chef’s Tip: Use cold butter and milk and keep the dough rough. Makes 1 dozen.

WHAT YOU WILL NEED 2½ cups Bisquick baking mix 4 cup cold Rouses whole milk 1¼ cup cheddar cheese, grated ¼ ¾

tablespoons cold butter (1/2 stick)

teaspoon Rouses garlic powder tablespoons butter, melted teaspoon dried parsley flakes teaspoon Rouses garlic powder

2

¼ ½

Pinch of Rouses salt

HOW TO PREP Preheat oven to 400 degrees.

In a medium-sized mixing bowl, lightly combine Bisquick and butter with a pastry cutter or large fork, leaving small chunks of butter, about the size of peas. Blend in milk, cheese and ¼ teaspoon garlic powder, cutting or mashing until dough just begins to set. (Be careful not to over mix; you want a rough dough). Using an ice cream scoop or large spoon, drop ¼-cup portions of dough onto an ungreased cookie sheet, leaving enough space between balls of dough for biscuits to rise. Bake for 15 to 17 minutes, or until biscuits are lightly browned. In a small saucepot, melt 2 tablespoons of butter. Add remaining garlic powder and parsley. Brush butter mixture on the top of biscuits right before serving.

At Season’sPeak

East Coast There’s no special season for lobsters, but in general, more lobsters are caught in the warm summer months when fishing conditions are easier, and the lobsters come closer to the shore. While most people associate the East Coast with lobsters, divers and fishermen also catch them right here on the Gulf Coast. Gulf Coast spiny lobsters have smaller claws than their cold-water, hard-shell cousins in Maine and Canada. We love everything local, but when it comes to these crustaceans, we say East Coast for lobster, Gulf Coast for crawfish. Cooking Lobster Our seafood experts will steam your lobster for free while you shop, but if you prefer to cook at home, boiling is an easy method. You need a large pot and around 3 quarts of water per lobster. A 1-pound lobster needs to cook

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MY ROUSES EVERYDAY JULY | AUGUST 2015