50 / 60
48
MY
ROUSES
EVERYDAY
JULY | AUGUST 2015
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
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
tablespoons cold butter (1/2 stick)
¾
cup cold Rouses whole milk
1¼ cup cheddar cheese, grated
¼
teaspoon Rouses garlic powder
2
tablespoons butter, melted
¼
teaspoon dried parsley flakes
½
teaspoon Rouses garlic powder
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
the
Anniversary
issue