Did you see Tuesday’s post? You can win a bathroom scale from EatSmart Products just by CLICKING HERE & commenting on this post!
During our staycation, Hans and I were surprised to hear our doorbell ring one morning. We were even more surprised to see a package from The Fresh Lobster Company with:
- a three pound live Maine lobster
- a two pound live Maine lobster
- Fresh Snow Crab claws
- Fresh Pre-Steamed Cocktail Shrimp (Tails-on)
- An 18oz container of New England Clam Chowder by The Boston Chowder Company.
- A lemon
- A container of seafood butter
- Lobster bibs
- Wet naps
- A cooking manual for live lobsters and shellfish to insure error free preparation
- Including a $10 gift certificate towards our next order
Let’s just say I have the best brother-in-law in the world. What a Christmas present! I must take this chance to thank Scott for giving us such a wonderful gift.
With its arrival, we immediately knew what our last meal of 2010 would be: lobsters at home on New Year’s Eve. But while many people eat certain foods for luck on New Year’s Day, I didn’t know my planned meal selection could potentially lead to bad luck.
From this website: If you plan to eat lobster on New Year’s eve, just make sure you finish what’s on your plate by midnight. After the last stroke of the 12, lobster becomes bad luck for New Year’s revelers. Lobsters scoot backward in the water — just like a chicken scratches backward — and consumption of either on New Year’s Day might cause life to back up uncomfortably.
I wasn’t worried about having leftovers with my hubby around. What I was worried about: cooking those lobsters. I reached out to Twitter for some help and my boys from The Chubby Chef and Exploring Food My Way responded:
Cleveland food bloggers are the best. With their tips in hand, I got to work. Watch the video for the making of a New Year’s Eve meal to remember (and a few appearances from the VP of Fuzz):
So what did Hans think? I think my post-meal tweet says it all:
It’s going to be hard to top this one!! What’s the most daunting dish you’ve ever made at-home?