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#2
You can't beat some nice boiled LOBSET and butter. It was dunked for our sins, remember.
Xbox Live GT: IX Michael IX
#5
LOBSET is where it's at.
Remember this. Remember the summer. Whatever you do. Don't forget.
#7
LOBSET Alfredo

Ingredients

1/2 cup LOBSET fumet
1 tsp. Dijon mustard
1 cup fresh shucked LOBSETmeat
1/4 tsp. Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4 tsp. black pepper
1 tbsp. whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 lb. fettucine pasta
Instructions

Over medium heat, in a medium size sauce pan, melt the whole butter and add the LOBSET fumet and the heavy cream and turn heat up to medium high.

When cream is hot, just before boiling, add the parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add the Worcestershire, tobasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the LOBSET meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve
#9
I prefer CABS


But really, I've never had the chance to try lobset because I live in the desert. Over here we eat rattlesnakes, rabbits, and cows.
"The rule of law -- it must be held high! And if it falls you pick it up and hold it even higher!" - Hercule Poirot

© Soul Power
Last edited by Soul Power at Dec 21, 2009,
#10
I hate it. Which sucks, because where I live, we're supposed to be crazy about it.

THE PLACE IS SHAPED LIKE ONE FOR FUCK SAKE
#11
Chilled Lobset With Mimosa Dressing

Ingredients:

* 4 frozen lobset tails, thawed
* 1 tablespoon melted butter
* salt and pepper
* greens, such as romaine lettuce, spring mix, etc.
* 4 radishes, sliced
* .
* Mimosa Dressing:
* 1/4 cup honey
* 1/3 cup orange juice concentrate
* 2 tablespoons champagne vinegar or white wine vinegar
* Salt and pepper, to taste

Preparation:
Split each tail lengthwise and rinse with cold water. Place, meat side up, on a foil-lined baking pan. Lightly brush each tail with melted butter and sprinkle lightly with salt and pepper. Broil about 4 inches from heat for about 4 to 6 minutes, or until tails curl. Remove from the oven and let cool. Cover and chill for an hour or two.

Mimosa Dressing:
Combine honey, orange juice concentrate, and champagne vinegar in a medium saucepan. Simmer for 5 minutes, or until slightly reduced. Add salt and pepper to taste.

Arrange lobset tails on a plate with a few greens, sliced radish, or other salad vegetables. Drizzle a little of the Mimosa Dressing near the lobset.
Serves 4.
#13
LOBSET Creole:

Ingredients:

1/4 bunch fresh parsley
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves crushed garlic
1 (14.5 ounce) can stewed tomatoes
2 tablespoons extra virgin olive oil
1 (6 ounce) can tomato paste
5 cups water
red pepper sauce to taste
2/3 cup sherry
1 (4 ounce) jar pimentos, julienned
1 cup frozen petite peas
4 raw LOBSET tail, quartered
2/3 pound fresh shrimp, shelled and deveined without tails

Directions:

Remove the stems from the parsley and discard. In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just enough to chop the ingredients up. Should retain a chunky consistency
In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.
Stir in tomato paste until completely dissolved. Pour in 5 cups of water, red pepper sauce, sherry and red pimentos. Raise the heat to medium and simmer for about 15 minutes.
Add the petit poi, LOBSET tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.
#14
To steam LOBSETS, cook them, covered, in a steamer basket above boiling water. They will need 1 to 2 minutes less, as the steam is hotter than boiling water.

For 1 pound: 5 minutes
1 1/8 pounds: 6 minutes
1 1/4 pounds: 8 minutes
1 1/2 to 2 pounds: 8 to 10 minutes
more than 2 pounds : 12 minutes
#15
A tasty LOBSET Newburg recipe, made with eggs, flour, butter, sherry, and LOBSET. Serve the LOBSET with its sauce on puff pastry shells or toast points.
Ingredients:

* 1/3 cup butter
* 2 tablespoons flour
* 2 cups half-and-half (half milk, half cream)
* 4 egg yolks, slightly beaten
* 2 cups coarsely chopped LOBSET meat
* 1/4 cup dry sherry
* 2 teaspoons lemon juice
* 1/4 teaspoon salt
* 6 puff pastry shells, baked, or toast points

Preparation:
Melt butter in a large skillet; blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks; return to hot mixture. Cook, stirring constantly, for 1 minute. Add LOBSET, sherry, lemon juice, and salt; heat thoroughly, but do not boil. Serve in hot patty shells or over toast points.
Serves 6.
Remember this. Remember the summer. Whatever you do. Don't forget.
#16
LOBSET Roll


This LOBSET roll is one of my favorite indulgences, and the LOBSET salad filling is also delicious served on greens with tomato wedges.
Ingredients:

* 2 LOBSETS, about 1 1/4 pounds each, or about 2 cups coarsely chopped cooked LOBSET
* 1/2 cup diced celery
* 4 tablespoons mayonnaise, or to taste
* 1/4 teaspoon salt
* dash Creole or Cajun seasoning, optional
* freshly ground black pepper, to taste
* 3 to 4 split toasted buns, New England style if you can get them

Preparation:
Have your grocer steam the LOBSETS or follow directions for Boiled LOBSETS.
Combine coarsely chopped LOBSETS with remaining ingredients. Arrange lettuce in the buns then add LOBSET mixture. Serve with fries or chips, along with sliced dill pickle.
Makes 3 to 4 lobster rolls.
#17
Does anyone have a link or does anyone know how to do a lobset extraction? I bought the wrong kind of lobset ands its full of aceteminophen.
#18
LOBSET soup

* 3/4 lb cooked LOBSET meat
* 1 teaspoon salt
* 1/4 teaspoon paprika
* 1 dash white pepper
* 1 dash nutmeg
* 1/4 cup butter, melted
* 1 pint milk
* 1 pint light cream

Directions


Cut the LOBSET meat into 1/2 inch pieces.

Add seasoning and LOBSET to the melted butter, heat.

Add milk and cream and bring almost to boiling point.

Then eat that tasty shit and smile.
Xbox Live GT: IX Michael IX
#20
i would like to recommend sprinkling a nice helping of grated LOBSET into a bit of delicious marijuana. it really boosts the high, very stimulating.

the psychedelic properties of LOBSET are astounding and life-changing.
#21
Quote by C O B H C
Now, I could be wrong, but I do believe it's spelled 'lobster'.
You're WAY off.

L-O-B-S-E-T

LOBSET
#22
Quote by Cameronrobson
Does anyone have a link or does anyone know how to do a lobset extraction? I bought the wrong kind of lobset ands its full of aceteminophen.


I do the Hot Water Extraction, or HWE.
#23
Oh god! The raids have begun! Quick! Everyone into the fallout shelter!

Quote by imdeth
You're like internet Jesus!

This signature feels so empty now.
#25
Quote by dviv17
I do the Hot Water Extraction, or HWE.



Why not just use the drill method? It's pretty easy to generate 200 volts to do it.
Xbox Live GT: IX Michael IX
#26
Quote by C O B H C
Now, I could be wrong, but I do believe it's spelled 'lobster'.

You are wrong. It's definitely "lobset".
#27
Quote by RG5EX1
Oh god! The raids have begun! Quick! Everyone into the fallout shelter!


Make sure you take plenty of lobset with you!
#29
Quote by ultimatedaver
I heard that canned lobset can last an upwards of 20 years. Is this true?

sometimes LOBSET becomes combustible after 20 years. but it depends.

is your LOBSET male or female?
#30
Quote by Soul Power
I prefer CABS


But really, I've never had the chance to try lobset because I live in the desert. Over here we eat rattlesnakes, rabbits, and cows.



I live in the desert too!


I am tired of snake, I want LOBSET!!!
#32
LOBSET lobset LOBSET
Remember this. Remember the summer. Whatever you do. Don't forget.
#34



What is going on here?
all I ever wanted was to pick apart the day
put the pieces back together my way
#35
dude i love lobset
Quote by Marshmelllow
graphs. graphs always work. my old work place had an awesome printer, so i was constantly making graphs.

that was until i made a graph of how much my boss pissed me off. but seriously dude, graphs.
#37
MMMMM. I love me some lobset!
Quote by Kensai





Quote by Lots O' FX
Why do you hate America?
#38
I personally am a huge fan of LOBSET bisque

# 2 LOBSETS
# 5 tablespoons extra-virgin olive oil
# 5 tablespoons unsalted butter
# 2 leeks, halved lengthwise
# 2 onions, halved
# 2 stalks celery, in big chunks
# 2 carrots, in big chunks
# 6 sprigs fresh thyme
# 4 strips orange zest
# 2 tablespoons tomato paste
# 1/2 cup cognac
# 3 tablespoons all-purpose flour
# 4 cups heavy cream
# 1 teaspoon whole peppercorns
# Kosher salt and freshly ground black pepper
# Finely grated orange zest, for garnish
# Finely chopped chives, for garnish
# Grilled Brie and Tomato, optional
>>-(ಠ_ಠ-<<
>>-(. Y .)-<<
>>> . (<<<
>>-( Y )-<<
Quote by dudetheman
Dude, your fucking sig creeps me out.

Quote by Kosh H
I just noticed his sig too...I feel uncomfortable now...

Quote by WantsLesPaul
Your sig killed my boner _


DIY SO-CAL PUNK LABEL
#40
any tips on re-heating LOBSET? i have some in my fridge but i dont want the LOBSET to become too dry and ruin my LOBSET dinner
>>-(ಠ_ಠ-<<
>>-(. Y .)-<<
>>> . (<<<
>>-( Y )-<<
Quote by dudetheman
Dude, your fucking sig creeps me out.

Quote by Kosh H
I just noticed his sig too...I feel uncomfortable now...

Quote by WantsLesPaul
Your sig killed my boner _


DIY SO-CAL PUNK LABEL
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