Friday, October 24, 2008

Seafood ID & Fabrication III

Last but not least, we got some live lobster in to cook up. And by cook I mean.....................

It looks worse than it is, but we are literally dunking their heads in boiling water so that they won't flop around and splash boiling water into our faces. Although, if they could, I am sure they would right about now.

These guy or girl or whatever it is showed up and took a few people for a scare. It is an octopus. Pretty sure we threw him in a smoke box and grilled those little tentacles of his. No lie, tasted exactly like a Ribeye steak, just chews like a bite-size eraser. Crazy what a little smoke and the grill can do to just about anything.
Joe's Crab Shack doesn't get all the crabs in the world. This Dungeness Crab got his shell pulled off, his body split in half, his legs ripped from his belly cavity, and his pincher meat yanked out. Don't get mad at me, I'm just trying to feed people here.

Our special treat for the last day was some Caviar! Four different kinds of caviar from left to right at the top, Secret Caviar (no sticker), Whitefish caviar, American Paddlefish Sturgeon caviar, California Osetra. The at the bottom, Salmon eggs and Tobiko. Chef made up some Latkes, whipped up some creme fraiche, and we dined like Russian Czar's for the day.

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