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Enjoy some of our Famous House Dressing

 News 
Thursday, 07 September 2006

 

COME TO THE COBBLESTONE CAFÉ DURING

 THE MONTH OF SEPTEMBER FOR

 

FREE CUP OF LOBSTER BISQUE

 

JUST FOR MENTIONING THAT YOU READ THIS ARTICLE

 

If you live in South Florida, you surely look forward to the opening of the FLORIDA LOBSTER SEASON.  You either get your scuba tanks filled and head out yourself to one of many known local reefs that hold these DELECTABLE CRUSTACEANS, or you have a neighbor who does, and is generous enough to throw you a few of these "BUGS" every year because YOU ARE A WONDERFUL NEIGHBOR.  You probably have your favorite way of preparing your SPINY LOBSTER, including cutting them down the middle and brushing a little olive oil and seasonings on the tail before it hits your HOT AND CLEAN GRILL.  It is hard to top that, but if you are ready to venture off on a new culinary path, I have some additional ideas for featuring the FLORIDA SPINY LOBSTER, ONE OF MY FAVORITE INGREDIENTS. The first is a take on an ICONIC FOOD of my homeland, the Great State of Maine: THE LOBSTER ROLL.  In our South Florida version, we grill the lobster tail and chop it up and toss it with a lemony mayonnaise and wrap it up in a WARM GRILLED PITA with a light summer slaw of cabbage, jicama, and citrus vinaigrette.  Or how about taking your GRILLED LOBSTER and cutting up chunks to place on top of a Caesar salad or for that matter any favorite salad.  Another great way to use lobster is to toss it into your favorite soup or chowder.  My favorite:  LOBSTER AND CORN CHOWDER.

 

DURING THE MONTH OF SEPTEMBER, come into THE COBBLESTONE CAFÉ for lunch or dinner, and enjoy a cup of our FAMOUS LOBSTER BISQUE, FREE, just for mentioning that you read this article.

 

Florida Lobster "Roll"

 

Lobster Salad

2 Florida Lobster tails, grilled

3Tbsp mayonnaise

1 lemon, juiced

˝ tsp diced chipotle peppers

1 Tbsp diced red onion

 

Summer Slaw

˝ head of nappa cabbage

1 medium Jicama

2 ounces of rice wine vinegar

1 ounce of sesame oil

2 tablespoons of diced cilantro

1 red or yellow bell pepper

 

Slice thinly the cabbage, jicama, and pepper and toss with remaining ingredients

 

For Your Health.

  • Lobster is a considerably healthier choice for your dinner table, having substantially less  calories, cholesterol, and saturated fat per ounce than Beef, Pork, Turkey, and even Chicken.  (It is the drawn butter that will get you.)
  • Lobster cooks quite fast especially on a grill so be careful to turn it regularly and do not overcook, as it will become dry.
  • LOBSTER CEVICHE can be made by marinating your lobster in lemon, lime, bell peppers, cilantro and a splash of your favorite Hot Sauce for a few hours..the acid in the in the citrus will "cook" the lobster.

Chef Christopher has been operating the Cobblestone Café and A Culinary Celebration Catering for 10 years now, and he and his wife Elizabeth are excited about the restaurant's new location in the County Line Plaza in Tequesta. If you have any questions or comments about this journal or executing a recipe, please email to: chef@aculinarycelebration.com.

POSTED BY: Chef Christopher AT 08:54 pm   |  Permalink   |  E-mail this
 Chef Bob Van Atta has been a main contributor to the culinary successes of our little cafe for over 3 years now. He hails from Philadelphia and has had stints at Treo and locally at The Breakers. His travels in Germany were a large impetus for the launching of our Oktoberfest Celebration which we hope to continue as a Cobblestone Cafe tradition for years to come. Feel free to ask for Chef Bob and he will make every attempt to come to your table to answer a question or honor a special request.

 

 

Interesting Links:

http://www.epicurious.com/

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The Cobblestone Cafe
560 North US 1
Tequesta , Fl 33469
Phone: 561-747-4419

Open 7 Nights a week for Dinner

Email: chefchristopher33@gmail.com

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