Friday, February 20, 2015

FFWD Vanilla-Butter Braised Lobster and Winter Ceviche


Again, traveling has gotten in the way of posting.  This month I had an aborted trip to New York and a trip to San Francisco for work, and we went on a family vacation to Florida.  Luckily, in between traveling I have been doing as much cooking as I can.  The Winter Ceviche was my favorite recipe of these two.  I have never had scallop ceviche, but I have had raw scallops at sushi restaurants so I had a feeling I would like this.  I was right.  The marinade was delicious, and the grapes and tarragon were nice accents.  I knew I would not need all of the marinade, so I saved some for Charlotte.  I seared some scallops in a fry pan (until cooked through) and then added the marinade and cooked until they were glazed.  They were delicious too, and she ate them happily.



I could not quite bear to use six sticks of butter, and I could not find lobster (fresh or frozen) the day I went to the store, so I made a much smaller version of this recipe with prawns.  I clarified and flavored two sticks of butter with a vanilla bean, and poached about half a pound of prawns in the clarified butter.  This was fun to try, good, and different, but I was not "wowed" enough to make this again. 

9 comments:

  1. You have been busy! I made mine with prawns, too---and both Bill and I loved them. I'm impressed that Charlotte enjoys such a varied diet! You did well, mama!

    ReplyDelete
  2. You have been busy! I made mine with prawns, too---and both Bill and I loved them. I'm impressed that Charlotte enjoys such a varied diet! You did well, mama!

    ReplyDelete
  3. The amount of butter was mind-boggling. I used a quarter of the butter called for with half the lobster, and then I used the butter again with shrimp for dinner tonight. (I agree with you that the ceviche was quite good too!)

    ReplyDelete
  4. You did well to get these dishes made. I liked the lobster better than the ceviche, but also could not bring myself to use the quantity of butter in the recipe - I cut it down drastically.

    ReplyDelete
  5. Both of your dishes turned out well, and look quite appetizing. How you can
    accomplish all that you do with the traveling and a little one too is amazing.
    I give you lots of credit for a job well done.

    ReplyDelete
  6. Beuatifully done, dear Jora! Charlotte is growing up to be a happy eater, how wonderful! Of the two dishes I preferred the Vanilla-Butter Braised Prawns (which I also usedI) a bit over the WInter Ceviche (which I also really enjoyed) - how nice that you found the time to make both dishes despite your busy schedule!
    Have a wonderful Sunday,
    Andrea

    ReplyDelete
  7. I am impressed that your daughter likes scallops. The only time I can get my 11 year old to try new foods is on vacation.

    ReplyDelete
  8. Guess you are a victim of the East Coast weather also. So much for traveling East any time soon, right? Bravo for getting these two recipes made. And, bravo to Ms. Charlotte for thinking the scallops are yummy. That young lady has a sophisticated palate already.

    ReplyDelete
  9. Travel has been the bane of my existence this month... (Including spending more time than I wanted to sitting in Baltimore airport last week...)
    The ceviche was delicious. I like how you accommodated Charlotte with a cooked version :-)

    ReplyDelete