[FHCx269] National Crabmeat Newburg Day/National Lobster Day

Wait a second.

IT’S NATIONAL CRABMEAT NEWBURG DAY! and… LOBSTER DAY, again…?

Ok, let us explain. June 15th was Lobster Day. At least, before 2016, it was considered Lobster Day. But on June 28th, a Junior Senator from Maine pushed a resolution through the Senate to set National Lobster Day to be September 25th. This is a real thing that happened this year. A new food holiday has been designated by the Federal government of the United States of America.

Well considering that we’re doubling up with another Newburg, it makes sense that you have Deja Vu right now. Same recipe, now with crab in addition to lobster.

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2 eggs, 1/2 cup cream

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1/2 cup butter, melted on low

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Add in egg and cream, but try NOT to let the egg cook.

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Salt, nutmeg, red pepper flakes

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Add the meat!

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Serve on toast

Just as good with crab added in.

Tomorrow is National Pancake Lovers Day!

-SPAK

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[FHCx85] International (Swedish) Waffle Day/National Lobster Newburg Day!

TODAY IS INTERNATIONAL WAFFLE DAY AND NATIONAL LOBSTER NEWBURG DAY!

In the US, Waffle Day happens in August, on the anniversary of the patent of the Waffle Iron. So we’ll see you guys in 5 months on that.

However, in Sweden, they celebrate the Feast of the Annunciation by eating waffles. I guess similar to the whole Candlemas thing, Mardi Gras whatnot. We aren’t Catholic, but we’re assuming that most religions are just as much about food as we are. And as SP had the day off from school, we had some waffles at Brunch using our favorite Kodiak mix. As usual, the mix provides an amazing fluffy golden waffle while packing a huge protein punch and limiting calories from fat and sugar.

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The other part of today was Lobster Newburg. Our guess is that if you live on the East coast, you already know what this is. Invented by a sea captain in New York, this dish is based on the premise that lobster meat needs more butter and cream than you could possibly dip it in. It involves cooking a sauce from cream, butter, eggs, and sherry, and mixing lobster meat in it. We used this recipe to get ourselves a lobster fix.

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This is the goop.

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The goop plus some (extremely expensive in the Midwest) real lobster meat

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Served on toasted buns!

It’s really, really good. It has a nice kick from the cayenne pepper and a milky creaminess that mixes well with the tenderness of the lobster. Were it not for the inaccessibility of lobster in the area, and the massive caloric punch to the gut of using 1/2 cup of cream, we’d probably make this one more often. But as many of the food holidays so far have done for us, it was an interesting experiment into a food neither of us had heard of, let alone eaten before.

Tomorrow is National Nougat Day and National Spinach Day!

-SPAK