The Lobster-My Favorite Seafood

The Lobster Blog

All about my Favorite Seafood….  LOBSTER

Whenever I go to a Seafood Restaurant, you bet I always ask for their Lobster Menu and I always find it very expensive among other seafood menus.  So I decided to get to know about this animal.  Thank goodness we have Wikepedia, it is easy to search anything you want to know 🙂  How about you?  Have you ever thought of wanting to really know about the food you crave a lot?  Well, I just got to meet my favorite seafood, “The Lobster”.  And here are the things I found out.  I need not to write all the details about it, you can always click on the Wikepedia 🙂 but I will jot down some of its very interesting facts and some characteristics which I find already helpful for me to know:

Well, My Lobster belong to an invertebrate animals with high protective exoskeleton and a blue blood.  Wow, interesting!  Some lobsters have claws and some don’t, but I prefer a lobster with claws.  Lobsters are generally omnivorous (eat either other animals and plants).  If necessity arises they scavenge and if captivated, their characteristics may have the tendency to result with cannibalism.  Yay!

Lobsters are found in all oceans. They live on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks.

Here are some yummy lobster recipes you might like to try yourself. I like to share them with you.  Hmmm lobster is yummy! Enjoy 🙂

Broiled Lobster with Crab Dip Stuffing

1 to 1 1/2 lb lobster
1 lb fresh blue crabmeat
1/4 lb whipped cream cheese (at room temperature)
The rest of this recipe is to your taste.
fresh garlic
chopped jalapeno peppers
juice from peppers
Old Bay Seasoning
Parmesan cheese
grated Cheddar cheese
wooden skewers (for inserting in lobster tail)
Set oven on broil and allow to heat.
1) Mix cream cheese, crabmeat, mayonnaise, garlic, peppers, juice, cheeses, Old Bay Seasoning; set aside for 15 minutes in refrigerator. Melt butter.
2) Split lobster cavity and tail, clean out insides. Crack lobster claws with small mallet, insert skewer into tail cavity to prevent tail from curling.

3) Stuff lobster cavity with crabmeat stuffing.

4) Sprinkle Old Bay onto stuffing and tail, then put melted butter over stuffing and tail.

5) Bake lobster for approximately 15 minutes or until stuffing heats through.

Broiled Lobster Tails

“This is a quick and tasty way to make DELICIOUS broiled lobster tails…YUM! Keep an eye on them while they’re in the oven so they don’t burn.”


  • 2 whole lobster tails
  • 1/2 cup butter, melted
  • 1/2 teaspoon ground paprika
  • salt to taste
  • ground white pepper, to taste
  • 1 lemon – cut into wedges, for garnish


  1. Preheat the broiler.
  2. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
  3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

Hot Crab Dip

This is delicious piping hot crab dip, perfect for a winter gathering 🙂


  1. 1
    Preheat oven to 350°F.
  2. 2
    In a mixing bowl beat together the cream cheese, mayonnaise, lemon juice, water, onions, 1/4 cup parmesan cheese and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish.
  3. 3
    In a small skillet melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to the mixing bowl.
  4. 4
    Fold in the slivered almonds, spinach and lump crab meat. Place in an oven-proof casserole serving dish.
  5. 5
    Bake until bubbly and heated through, about 20 minutes.
  6. 6
    Remove from the oven, stir and sprinkle with remaining Parmesan cheese. Turn on the broiler and cook for 3-5 minutes or until top is browned and edges are bubbly.
  7. 7
    Serve with crackers or thinly sliced baguette.

Happy Christmas-A Short Fiction Story by JAuroraMorealist

By the age of eight, ginger-haired Dolly and her flaxen-haired friend Rosemary were old hands at life and privately giggled behind their hands at their parents. Not in a nasty way, just in the “oh, all right, then, Mummy” way that little girls and boys often do. Inseparable was what their parents all called the girls. On a bleak holiday afternoon with no school for days, Rosemary was away visiting her grandparents and Dolly found herself alone again in the house with one of the servants.

“Balvir, what are you doing?” Dolly asked, her curious, freckled nose poking over the counter as she stood watching the slim woman straining a white mixture through cheese cloth.

“I am making paneer,” Balvir said.

“I love paneer! Can I help?”

Dolly’s eager hands knocked the bowl over before Balvir could react. The clots of cheese dribbled down the counter onto the floor and Balvir’s cloth dangled from one hand. Dolly instantly shut her big, blue eyes and her shoulders automatically hunched up together, waiting…  Balvir spoke quickly.

“Don’t worry, Dolly, we will make again, I need you help me.”

She smiled and Dolly relaxed into the warmth of the kitchen, the fragrances of goodness and safety that would wrap her in comfort long into the future.

Rosemary arrived home with gifts, full of stories of fun with her parents and grandparents, snowy sleigh rides, bells, hot cocoa, sparkling city lights on all the towers around Big Ben and an unexpected surprise for Dolly.

“So what did you do while I was away,” she asked, as soon as the two were settled in Rosemary’s frilly pink bedroom. Rosemary wore her new red velvet Christmas dress with shoes to match. Even the ribbons in her braided hair were exactly the same shade of red as the dress.

Dolly thought about this and brightened, “I made paneer with Balvir!”

“Oh, so what,” Rosemary said. “So you made cheese. Who cares about that, anybody can do that. What else did you do?”

Again, Dolly fell quiet.

“I love Balvir. She is the kindest person I know,” Dolly said, twirling one of her soft ginger curls around a finger like a corkscrew.

“Oh, bloody hell, she’s a servant and she is cinnamon skinned, why would you love her?” Rosemary asked.

Busy pulling her cache out to display for Dolly, she failed to notice Dolly had already moved to the door.

Dolly yanked the door open with one hand and turned to answer Rosemary who was now paying attention. At full attention, frozen with all her pretty gifts in her hands just the way Dolly would remember her forever.

“Balvir’s skin is REAL! And it’s not cheese, it’s PANEER, you idiot!”

Dolly ran all the way home before she realized that she still held the gift she’d meant to give Rosemary in her hand.  A handmade gift she had fashioned with Balvir’s help, a Christmas tree ornament they’d painted over with a map of the world, the land all gold, the waters all blue, the same beautiful lands and waters that separated Balvir from her family.  Once inside her own bedroom, Dolly tore the tag off the gift and replaced it with a new, larger tag that read:

Happy Christmas to Balvir my beloved best friend.
With love forever from  Dolly.
Continue reading this story to find out, how it was cooked with delight and fun by Author: JAuroraMorealist
The Spirit of Christmas is here…  Keep on blogging and stay happy!

Yummy Me As A Flavor

For I am your chocolate you would always crave about…

Visit Chocolate Hills Philippines
And grab me with you 🙂

I may be very picky but I am honest and a good friend.
Once you get to know me, I am really really sweet. You would always want to be around me.

How about you?  What would you be if you were a flavor? And Why?

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You bet I’m at MY BEST when I’m over-the-moon kind of feeling…

And when I’m over the moon…  I’d treat myself with a complete French Meal!!!

I begin with my choices of “Starters” or Appetizers

Le Rustique cheese fondue

Any kinds of “Salads”, but I prefer a Vegetable Salad like this one that I usually make by myself with my own choice of vegetables like carrots, lettuce, tomatoes, green & red bell peppers garnished with ring onions, dried rosemary or persil leaves, olive oils,  and lemons.  I like to dress my salad with 99% fat free Kraft Thousand Island dressing or just with a plain vinegar, olive oil and a pinch of rock salt  dressing.  Classic! This salad will be perfect to continue with any kind of a main dish I would prefer on that special day when I am at my BEST.

Mixed Vegetable Salad

Of course! French Wine!  Unfortunately, I don’t have it here in Jeddah, but you bet this is what I usually have when I spend my holidays in France.

Lots of It!!! Hahaha

Sancerre Wines are the best, they come from Sancerre, Center France

Sancerre… Tasting the Real France, Summer 2011

The  “main course”

Rack of Lamb with Vegetable... My chef husband just loves to prepare this meal for me... mmm really delicious!

AND My favorite dessert!

Chocolate Cake with Vanilla Ice Cream... I took this photo just one week ago at the Mug & Bean Restaurant in Jeddah

And always say “Cheese!!!”

I love cheese!!!  We have all of these kind of cheeses available in France.  6 Kinds of cheeses Phil & Vicky prepared for us when we had our dinner to their place in the suburbs part of Paris at Nogent sur Marne before the Fireworks.

Fireworks, July 14, 2011 French Revolution Day

 Champagne in between…

And I wouldn’t be satisfied without a hot cup of coffee after a heavy meal…

Yes! I am over the moon when everything around my own universe just goes smoothly right to its course. It’s when my goal and all the things I wish to accomplish would just flow to where I want them and so naturally I would breath-in Joy, Peace, Smile, Love, Wealth, Health, and Happiness. All these eureka become the powerful energy that I would take in. This energy builds inside me brighter and brighter, stronger and stronger creating an aura that surrounds me with protection, self confidence, beauty, true joy and at my Best in all ways at all times.

I bloom and glow like this beautiful orchids…
It said,”Would you take a photo of me? S’il vous plaît? So I did.  It looks gorgeous isn’t it?

And so when I am at my best, I am over the moon to treat myself with a complete French Meal, from a starter to dessert and cheese. Just Perfect!

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