The Lobster can now slide happily back into obscurity, and perhaps get on and track down the rest of those blessed Flying Lion entries :-) The flights came to light in the register of MPs' interests.The Lobster has to admit he can find no trace of this in the online Register of Member's Interests, but clearly the Sunday Mirror have tracked the relevant entry down somewhere. But the Lobster is pleased to say that it appears that the big panic is over because Mr Cameron's trip to Norway was all declared, according to this article by the Sunday Mirror:Ī TRIP to the Arctic to show how much he cared about global warming - during which his private plane belted out up to 43 tonnes of CO2. Tons more than the Lobster normally gets. Visitors from a couple of newspapers, UK parliament, the Electoral Commission and even one from Conservative Central Office (probably wondering if Dale has mended his ways yet) all dropped in to have look. Good luck! Okay, let’s move on to the recipe.It's been quite a busy day here at Lobster Blogster. The giveaway is limited to continental US residents and ends midnight, Saturday, Feb 8th, 2014. I was also able to arrange a giveaway through : two 1.5 lb live lobsters, delivered to your door ($65 value)! To enter, click here to enter via Rafflecopter. I bought a couple lobster shells from my local grocer to add to this recipe and I was amazed at how thick and hearty the shell was compared to what I usually buy! They ship overnight to the continental US, and it was quite an experience to receive a package in the mail that contains a live, breathing animal not only was it alive, but it was the most lively lobster I’ve ever worked with! I par-boiled the lobster (instructions in the recipe below) so that I could use its shell for stock, and its meat for a Lobster and Mussel Bouillabaisse. The folks at were kind enough to donate a lobster for my stock recipe. The opposite is true with lobster (and all shellfish) stock, as it’s just a matter of sautéing vegetables and the shells, then adding water and wine, and cooking until it’s super delicious (about 45 minutes). Most people associate stock with long, boring hours of slow-cooking. So let’s dive right into February with an easy, tasty recipe that can be used in many different ways – lobster stock. While I think that Whole30 recipes are easy to make and fun to work with, I miss cooking with alcohol the most each January. Phew! January has come and gone, which means that my tradition of sharing only Whole30 recipes during the month is over. And really, sometimes you can’t put a price tag on eating a rich, classic meal in the comfort of your own home.Īlso, don’t forget that I’m hosting a giveaway this week click here for a chance to win two live 1.5 lb lobsters from ($65 value)! The giveaway is limited to continental US residents and ends midnight, Saturday, Feb 8th, 2014. If available in your area, live lobsters are surprising affordable when compared to the going rate at a seafood restaurant. Putting this dish together – stock and all – is actually a fairly quick experience: in about 90 minutes you’ll have a recipe that will have your dinner guests swooning.ĭon’t let the assumed costs of buying lobster deter you. This dish is paired with my lobster stock recipe, so be sure to check that out since you’ll need some stock. For this recipe in particular, I decided to go with lobster and mussels I like the idea of pairing two foods that are at opposite ends of the price spectrum (lobster = rare & elegant, mussels = common & unglamorous). Although it was originally made with rockfish, today it’s also made with all sorts of different seafood. Bouillabaisse is a traditional Provençal (Southeast France) stew, typically made with fish and shellfish.
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