The Once A Year Lobster on Christmas Eve = No Fear Cooking

If you wangle a dinner invitation for Christmas Eve Dinner where lobster tails are served A la Julia Child’s recipe, then the year-end looks pretty bright.  Warning. There is butter and creamy sauces involved.  Julia writes that it’s not difficult to prepare. (Ahem! Lucky for me that Bill is the chef tonight.) Bill’s well-worn copy of “Mastering The Art of French Cooking” is the basis for his recipe. Bill uses lobster tails instead of whole lobsters.  The recipe requires that the lobsters are boiled alive when you buy them whole. (I witnessed my grandmother putting a live lobster in a large enamel pot of boiling water once. She didn’t wince, but I inwardly had mixed child feelings when I realized what she had done.)  The lobster tails are a less guilt ridden and traumatic food ritual.  Bill told me getting the lobster meat out of the tails is no easy task.  You can find this recipe on Page 221 Volume I of Julie’s classic book. Some online recipes grumble about the complexity of Julie’s recipe. (Sigh.. It tastes fabulous! Merci beaucoup, Bill!)

Link to Julia Child’s recipe here.

Bill preparing lobster

Bill served the lobster with Spaghetti Carbonara.  The dessert was his mother’s traditional layered cake and cream with strawberry Jello dish.  No recipe for this family tradition will be revealed.  (I have asked.)

Strawberry Jello Christmas Dessert

Here’s another online recipe for Lobster Thermidor from Cuisine-France:http://www.cuisine-france.com/recipes/lobster_thermidor.htm Retrieved Sunday December 26, 2010.

In case you are feeling wildly creative and want to surprise your guests for New Years Eve this is a pretty straight-forward French version for the lobster.  Julia mentions cutting the lobster in 3/8 inch pieces.  This size is ideal for eating.

Where’s my lobster?

There may be a lobster in your future? Bon Appétit.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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