Fish are jumpin' and the cotton is high
Every autumn I get a little homesick for summer. The malaise lasts about six hours, not more, that's all, then it's over. At that moment I just need to get out into nature with good friends and experience the changing colors and enjoy some great winter food. A side effect is that over dinner we recapitulate the bygone summer of that year.This summer there was no high cotton in my kitchen. But for sure the fishes where jumping. I prepared many seafood dishes, but one will stay in my memory and taste palate for the rest of my life! Many new visitors came to dine in my kitchen from all over the world. But most of all, I remember a very special couple of friends - friends with benefits, fishy benefits that is – Judy and Jeff and their setter dog Sophie. (a prize winning example mind you!). They have been regular visitors to Amsterdam for the past years. One year they booked themselves a workshop in my kitchen and, ever since, we meet up when they're back in town. Last summer they brought lobster with them and by jove, that tasted like heaven. Lucky me! Jeff announced in an email that they are coming to Amsterdam again:
...."I was also thinking about a different lobster recipe. I can bring some more lobster with us from our neighbor’s shop and maybe this time you would to try cooking it on the barbecue grill – there is a recipe with a special marinade for this we can but it’s ok to fix it any way you like too"
Of course, no fixin' it my way! I was dying to try his recipe. So Jeff organized freshly caught lobster tails, knuckles and some very fine grey shrimps for Judy to bring with her in an airtight thermo container on the plane. Jeff handed them to me through my window. With them I got the marinade recipe and instructions. I made up the marinade and rested the lobster and prawns in this heavenly mixture.
|Shrimp in marinade, to be served cold|
|Lobster marinade, put on the BBQ|
The next night Judy, Jeff and their good friends came along for dinner. We put the lobster on the BBQ and served the shrimps as an appetizer.
|Jeff, Bbq and the result|
There is no way to describe the taste. It was just heavenly! So, hurry, get some fishy friends or buy some good fresh lobster and prawns, whisk up the marinade and invite friends for a great, great meal.
from Maine, United States of America
Makes about 12 to 15 appetizer servings
7 1/2 cups water
3 pounds unpeeled, large fresh shrimp
2 small red onions, sliced
1 yellow bell pepper, sliced
1 cup vegetable oil
1 cup red wine vinegar
3 tablespoons sugar
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon white wine or Worcestershire sauce
1 tablespoon hot chilli sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
2 garlic cloves, crushed
1/2 cup chopped fresh basil
Bring water to a boil, add shrimp, and cook 2 to 3 minutes
or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and, if desired, devein. Layer shrimp, red onion slices, and bell pepper slices in an airtight container.
Whisk together olive oil and next 9 ingredients; pour over shrimp. Cover and chill 24 hours. Just before serving, stir in 1/2 cup chopped basil.
from Maine, United States of America
Shelled lobster, as much as you want
2 cloves of garlic, chopped, sliced or crushed
2 tablespoons minced onion
1 tablespoon chopped parsley
0,5 teaspoon salt
0,5 teaspoon pepper
0,5 cup olive oil
0,5 cup lemon juice
0,25 cup soy sauce
Whisk together all ingredients; pour over lobster and carefully toss and turn the lobster in the marinade, using both hands. Cover and chill 24 hours. Just before serving, Put on a medium BBQ and let them heat up, don't OVER cook them!
The lobster Judy brought was supplied by:
Gail and Mike Sanders from The Lobstershop