We are going to let you into a trade secret. The recipe for Calabash Cove’s signature
Surf n Turf which features fresh lobster. Please share this secret…
Calabash Surf and Turf
Ingredients For the lobster Pie (patty)
- 8 quarts water
- 4 (1 1/4-lb) live lobsters
- 1 cup dry white wine
- 3 carrots, chopped
- 2 celery ribs, chopped
- 1 fennel bulb (sometimes labeled “anise”) with fronds, stalks, and bulb chopped and fronds reserved for fresh tarragon oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 3 (6-inch) plus 8 (1-inch) sprigs fresh tarragon
- 1 teaspoon salt
- 1/4 teaspoon fennel seeds, slightly crushed
- 1/4 teaspoon dried hot red-pepper flakes
- 2 1/2 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
- 1 1/2 teaspoons tarragon white-wine vinegar
- 1/3 cup fresh tarragon oil
- Allow to set in the fridge and cut to shape
- Cook lobsters and make stock:
- Bring 6 quarts water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool. Return water to a boil and cook remaining 2 lobsters in same manner.
- When lobsters are cool enough to handle, remove meat from tail and claws and set aside. Cut tail shells and lobster bodies (not including claws) into 1-inch pieces with kitchen shears, then rinse well, discarding gills, eye sacs, tomalley, any roe, and claw shells. Transfer to a 6- to 8-quart heavy pot, then add wine, carrots, celery, fennel, onion, garlic, large tarragon sprigs, salt, fennel seeds, red-pepper flakes, and remaining 2 quarts water and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced to about 6 cups, about 1 1/2 hours.
- While stock reduces, scrape any coagulated white albumin from lobster meat with a knife and cut meat into 1/2-inch pieces, then chill, covered.
- Make lobster pies / patties:
- Pour stock through a dampened cheesecloth-lined large sieve into a large bowl, pressing on and then discarding solids. Transfer 2 3/4 cups stock to a bowl. (Cool remaining stock completely, uncovered, then freeze in an airtight container for another use.) Sprinkle gelatin evenly over 1/4 cup stock in a 1-quart saucepan, then let stand 1 minute to soften. Heat over moderately low heat, stirring, just until gelatin is dissolved, then stir in vinegar and remaining 2 1/2 cups stock.
- Put molds in a baking pan. Add 2 teaspoons gelatin mixture to each mold and freeze until set, about 10 minutes. Put 1 small sprig of tarragon and a tip of claw meat in bottom of each mold, then divide lobster meat among molds. Fill with remaining gelatin mixture and chill, covered with plastic wrap, until set, at least 2 hours.
- To unmold, dip 1 mold in a pan of hot water 3 to 5 seconds to loosen. Run a thin knife around edge of mold and invert gelée out onto a plate. Repeat with remaining molds. Drizzle plates with fresh tarragon.
SAINT LUCIA’S “LOVE-A-FARE” WINTER SALE FEATURE
SAINT LUCIA (November 18, 2016) – Recognized as one of the top islands in the world by the Conde Nast Travel Readers’ Choice Awards, Saint Lucia welcomes couples to escape January chills with airfare and accommodation savings. Ideal for a retreat or extended weekend getaway, Saint Lucia’s average temperature of 80 degrees, pristine beaches and lush rainforests provide an ideal backdrop for heating up winter romance.
The Love-A-Fare sale includes United Airlines and JetBlue non-stop airfare deals from three major cities. Expanded United Airlines weekend service from Newark Liberty International features round-trip fares starting at $296 for Saturday flights, with Sunday flights beginning December 18. United Airlines’ relaunch of direct flights from Chicago O’Hare International Airport to Saint Lucia begin on December 17, with travel fares starting at $572.
JetBlue Airlines has non-stop daily flights from New York’s JFK International Airport starting at $295; fares from Boston’s Logan International Airport every Saturday starting at $524.
Calabash Cove Resort & Spa combine with these offers
· Receive up to 45 percent off plus one private beachfront dinner for two
· Rates start at $249 per night, includes daily breakfast
· Three-night minimum; Book by 12/17/16 for travel 1/1/17- 1/31/17
On the 24th November, His Royal Highness will travel to St Lucia arriving in the afternoon at Pointe Seraphine where he will receive an official welcome to the country. That evening, Prince Harry will attend a reception hosted by the Governor General, Her Excellency Dame Pearlette Louisy, in the gardens of Government House, overlooking the historic harbour of the capital, Castries.
The following morning will begin with an exhibition cricket match at the Daren Sammy Cricket Ground. The event will see His Royal Highness watch an exhibition cricket match between two teams competing on behalf of His Royal Highness and the Prime Minister. Following the match, The Prince and the Prime Minister will present medals to their respective teams and exchange signed cricket bats.
His Royal Highness will then journey on to Pigeon Island, one of the country’s national landmarks, to attend an outdoor exhibition highlighting various conservation projects run by the young people of St. Lucia. Prince Harry will also unveil the dedication plaque designating the Castries Water Works Reserve and surrounding rainforest as Saint Lucia’s contribution to The Queen’s Commonwealth Canopy Project.
The Prince will then travel by boat from the north of St Lucia to one of the most beautiful parts of the island, the south-western town of Soufriere that sits between the iconic Pitons. His Royal Highness will arrive at the harbour to the sights and sounds of a St Lucian street festival, with traditional food and drink on offer at local markets stalls. Prince Harry will have the opportunity to meet members of the public, youth leaders and local school children, with a St Lucian band providing the soundtrack.
Not ashamed to say I love Christmas and look forward to it all year. Even here in the tropics without the Christmas card snow falling and log fires, there are still those elements that make you feel…well Christmassy. Chef Thierry’s Christmas Cake is just one of those.
1lb / 2cups dried currants
1lb / 3cups dried raisins
8oz / 1cup dried prunes
2/3 cup mixed peel
1lb/3cup candied watermelon skin
14 oz / 2 ¼ cups dark soft brown sugar
5ml / 1tsp mixed spice
½ pint / 1 ¼ cups sherry wine
90ml / 6tbsp dark rum
15ml Dark molasses
2 cups softened butter
10 eggs beaten
1 lb / 4 cups flour
2ts baking powder
10ml Grenadine syrop
5 ml /1 tsp vanilla essence
- Wash the currants, raisins, prunes and mixed peel, then pat dry.
- Place in a food processor and process until finely chopped.
- Transfer to a large, clean jar or bowl, add 115g/4 oz of the sugar, the mixed spice, rum and sherry.
- Mix very well and then cover with a lid and set aside for anything from 2 weeks to 3 months – the longer it is left the better the flavor will be.
- Stir the fruit mixture occasionally and keep covered, adding more alcohol if you like.
- Preheat the oven to 160ºC/325ºF/Gas mark.