ST. PETERSBURG, Fla. - The 1st annual Lobsterfest takes over the bay area this weekend. It's being put on by I.C. Sharks Seafood Market.
Fresh Florida lobsters will be available at deeply discounted prices. Organizers say they're bringing in more than 1/4 ton of lobsters to hand out.
There will be a tent set up on the waterfront with live entertainment from 12 p.m. to 3 p.m. Plus, they'll have games and giveaways for kids of all ages. Organizers hope to renew interest in the local fishing economy.
I.C. Sharks is located at 13040 Gandy Blvd in St. Petersburg. http://www.icsharks.com
There also offering up some tasty ways to cook up your catch: Recipe #1 Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter.
4 spiny lobsters (dead)
10 oz butter
2 cups vine ripened tomatoes, diced
1 tbsp olive oil
2 tbsp red wine vinegar
4 large leaves fresh basil
1 clove garlic, minced
fresh cracked pepper
Preparation: Remove the tail. Scrape any grit out of the head and chop the shell of the head in a food processor. Warm the butter in a small sauce pan with the lobster shell and cook on very low heat until the shells turn red. Strain through a china cap (sauce strainer) and chill.
Combine the tomatoes, olive oil, red wine vinegar, basil, garlic, shallot, salt and pepper for the tomato relish and chill. Bring 4 quarts of well salted water to boil in a stock pot and boil the tails for 6 minutes.
Remove the tails from the pot and, with kitchen shears, cut down the center underbelly of the tail. With a paring or utility knife, slice into the tail meat, expose the vein on top of the tail/meat and scrape it out. Salt and pepper the tails and brush them with butter.
Grill on both sides until tail is fully cooked, about 5 minutes on each side, brushing the open side with butter.
Top tails with tomato relish and butter. Lobster butter may be formed into a roll and sliced or scooped with a melon baller. The butter is also good brushed on bruschetta to be grilled and served with the lobster tails.
Recipe #2 Simple Grilled Lobster.
Your favorite Bar-B-Q sauce (your mix or bottle)
Key Lime Juice (if you don’t have any Key Lime Juice you can use a mix of 2/3 lime juice and 1/3 lemon juice)
1 Florida Lobster tail per diner
No exact amounts of these ingredients are given to allow this to fit any size grilling party.
Preparation: If you start with live lobsters, you must kill them first by boiling, for three to seven minutes depending on how many and how large they are. You don’t want them well cooked, that will be completed on the grill. Bring a large pot of salted water to a full rolling boil and submerge lobsters, head first. Let boil, drain and cool, I would suggest placing them in an ice water bath to stop any further cooking, before proceeding.
Mix enough Bar-B-Q sauce to baste the number of lobsters you will be grilling. About 1/2 cup per tail. Add honey 1/8 cup per cup of Bar-B-Q sauce. Add Key Lime Juice 1/4 cup per cup of Bar-B-Q sauce.
Remove the meat from the tails by cutting down the center of the underside with heavy shears. Coat all sides of the tail meat with the sauce. Place on a medium-high heat grill. Grill for 5-6 minutes on each side (depending on the size), basting every few minutes. If you are starting with pre-boiled tails cut the grilling time to 4-5 minutes. Coat the inside of the empty tail shells with the sauce and place on the grill for the final 3 minutes (you will want to cook the tail shells to be sure not to transfer any uncooked portions, they will not take long so watch them). Remove all from the grill and let sit for several minutes. Return the cooked lobster tails to the shells for serving.
Recipe #3 Lobster Kabobs.
1 lb. Cooked seafood [lobster or crab recommended]
2 eggs, well beaten
Juice of 1 lime
Add eggs to crabmeat or lobster, season with salt, pepper and lime juice.
Form into little patties and wrap each with bacon strip.
Broil, turning frequently until bacon is a little crisp.
The fun-filled family event goes from 9 a.m. to 8 p.m. I.C. Sharks Seafood Market is located at 13040 Gandy Blvd. in St. Petersburg. To contact I.C. call (727) 498-8568.
Copyright (c) 2009 HGTV and Scripps Howard News Service
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