I’m afraid of the sea, silly as it may sound.
I’ve commanded thousands of crew members, traversed the stars in ships that boggle the minds of mortal man, have died and been reborn a hundred times, yet the ocean terrifies me.
There are many rationalizations for this innate fear I have: the sensation of water filling my lungs until I drown, the many known and unknown predators that are far more comfortable in their habitat than I will ever be, namely sharks and other deep sea creatures rarely seen by man. Even being pommeled by crashing waves during a storm as I tread water 4,000 miles offshore is not something that fills me with warm fuzzies.
I’m not even comfortable on beaches: crabs, seagulls, starfish… don’t even get me started on those. All kinds of creepy little hostile creatures ready to take on something too many times their own size.
Obviously nature didn’t wire these creatures correctly.
Reminds me of the time I wrestled a 20 lb lobster; nearly lost a finger to the bastard.
Angry Lobster
INGREDIENTS:
- 3 cloves roasted garlic
- 1/2 ounce chopped garlic
- 2 ounces white wine
- 1 rosemary sprig
- 1 pound lobster, cut into 6 pieces
- 3 ounces clam juice
- 1/2 teaspoon crushed pepper
- 1/4 ounce dried oregano
- 1/2 tablespoon butter
- 1/2 ounce chiffonade basil
- 8 ounces linguini
- 1/2 ounce chopped parsley
- Salt and pepper
METHOD:
- Place sauté pan in oven to heat. When hot, add lobster and put back in oven for 3 minutes. Add garlic, dried oregano and red pepper. When garlic is lightly caramelized, deglaze with white wine and clam juice. Season, then place back in oven.
- Finish lobster sauce with butter.
- Heat pasta in boiling water for 1 minute, strain and place in fresh sauté pan.
- Arrange lobster putting body back together. Pour sauce over all and garnish with rosemary and chiffonade basil.
- Chopped Parsley – 6 bunches = 12 ounces chopped.
- Soak parsley in ice water. Remove and shake off excess water. Gather leaves together and twist. Julienne from top until you reach edge of stems. Dice until fine. Put wet towel and rinse. Let dry slightly. Store in refrigerator.
- Cook Pasta – 1 pound = 3 portions
- Place pasta in salted boiling water for 7-9 minutes or until al dente. Shock in ice water to stop cooking. Toss with blended olive oil to coat and prevent sticking.
Show that crustacean who is the highest on the food chain!
ROC'S RAMBLINGS 
As a former east-coaster born in Maine, I wholeheartedly approve of this recipe. A little fancier than what I’m used to, but delicious looking none the least. May need to see about having some lobster sent out here and try it out.
I must say, aside from some of the best written fan-fiction that I’ve read, I enjoy your recipe posts immensely. I like to dabble in gastronomy as well, and may share some of my recipes as well. Kudos.
cute kid! and nice recipe… gonna try it later after finish work! are you a chef in RL?
As a capsuleer, I don’t get the luxury of enjoying real food very often. When I do, I take great pleasure in it, and as such, have made it mandatory for every member of my crew to document any interesting food preparation ideas we come across in our lives.
Glad you enjoy.