Nautical Copper Cookie Cutters | Sailboats, Whales & Lobsters

<div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCe1XZnabdNEkBjha9tI3zX2U1c4QACYL3Cgv7BqPZPrnpN5w1t041XwmDqqcUdG_Bt60e23STp04ioPOHZYTTrBrcV6VYQmQ3rbNQrJEK967EdXI_x8zqZbdEMU0kPYSHPHto9n6WLi9t/s1600/IMG_1667.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCe1XZnabdNEkBjha9tI3zX2U1c4QACYL3Cgv7BqPZPrnpN5w1t041XwmDqqcUdG_Bt60e23STp04ioPOHZYTTrBrcV6VYQmQ3rbNQrJEK967EdXI_x8zqZbdEMU0kPYSHPHto9n6WLi9t/s1600/IMG_1667.JPG" width="426" /></a></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><i>Nautical Copper Cookie Cutters | Sailboats, Whales & Lobsters</i><br /><br />A season in my store wouldn't be complete without some copper cookie cutters.  I know I say this every season, but these might be my all time favorite.  <a href="http://everyday-occasions.myshopify.com/products/copper-cookie-cutters-summer-nautical">Sailboats, Whales & Lobsters</a> - they are just so charming and whimsical.  They would be the perfect addition to any summer party - I've already had many orders for rehearsal dinners, showers and birthday parties.  <br /> </span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">As you can see, they are really easy to decorate - just filling in with solid colors.  You can make them as simple or as complicated as you'd like.  <br /><br />I've included my go-to sugar cookie and icing recipe below that includes my favorite </span><span style="font-size: small;"><a href="http://everyday-occasions.myshopify.com/collections/all/products/vanilla-bean-paste">vanilla bean paste.</a></span></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><br /></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3zyrH0ODeAPOHpku_dyrkbh5UorsfOZmRDgMV4B9_RmJbv8-aKjy37nwmLfdZ4SMmq5n-SCpOjN-4mJ1LUSplKOPoPTM8cxZkHzpiUOI4jtmqaMrSZjinvrM6oGXImnD-5SQlzybWx82/s1600/IMG_1682.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3zyrH0ODeAPOHpku_dyrkbh5UorsfOZmRDgMV4B9_RmJbv8-aKjy37nwmLfdZ4SMmq5n-SCpOjN-4mJ1LUSplKOPoPTM8cxZkHzpiUOI4jtmqaMrSZjinvrM6oGXImnD-5SQlzybWx82/s1600/IMG_1682.jpg" width="426" /></a></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">I've also created some coordinating <a href="http://everyday-occasions.myshopify.com/collections/summer/products/anchor-tags-cards">Anchor Tags & Folded Cards</a> ($6 for set of 20/10) for your summer occasions.  They are a very heavy natural cardstock printed in a deep navy blue.  The tags (pictured here) come with a hole punch, ready for stringing on a ribbon, and the folded cards make great place cards (that I used for the Seafood Boil, <a href="http://jennysteffens.blogspot.com/2014/06/seafood-boil-party-my-favorite-and.html">here</a>) or gift cards.</span></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZhQurzfPq-nq6obomzlwLw4q1V88BZXhR718xGfpP4QFjwosr8lBdgtSIZ1J8Ux9QvaI0LyzbweW4DnAat3NsGpITH2hqm8w5_dzwTR8U7vyEmOTrinU-SPqniwoCwbUoJNPoWaKLiLN/s1600/IMG_1560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZhQurzfPq-nq6obomzlwLw4q1V88BZXhR718xGfpP4QFjwosr8lBdgtSIZ1J8Ux9QvaI0LyzbweW4DnAat3NsGpITH2hqm8w5_dzwTR8U7vyEmOTrinU-SPqniwoCwbUoJNPoWaKLiLN/s1600/IMG_1560.jpg" width="640" /></a></span></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_iWFWe3CRds4QS1oy0XNDi1cpJe3qOp1auuWBiHOOnHI8cfUBDfo-Gy8fYhzJTUi8Q6ZxUhnf426yUHuqH_aYyhcVOXlJQuZXA2GQ6PkxJKan3UpuIoFgpL6019VYXjk-2OHmhCfCpqN/s1600/IMG_1546.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_iWFWe3CRds4QS1oy0XNDi1cpJe3qOp1auuWBiHOOnHI8cfUBDfo-Gy8fYhzJTUi8Q6ZxUhnf426yUHuqH_aYyhcVOXlJQuZXA2GQ6PkxJKan3UpuIoFgpL6019VYXjk-2OHmhCfCpqN/s1600/IMG_1546.jpg" width="426" /></a></span></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><span style="font-size: large;"><i>the best<br />sugar cookies</i></span><br /><br />2 sticks of butter<br />1 1/2 cups of powdered sugar<br />2 1/2 cups of flour<br />1 tsp of <a href="http://everyday-occasions.myshopify.com/collections/all/products/vanilla-bean-paste">vanilla bean paste</a><br />1 tsp of cream of tarter<br />1 tsp of baking soda<br />1 egg<br /><br />In a mixer fitted with the paddle attachment, whip together butter and powdered sugar.  Add Flour, vanilla, cream of tarter, soda, then mix for 20 seconds, then and egg.  On slow, stir together ingredients just until combined.  </span></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Turn the dough out onto a floured board and wrap it with plastic wrap.  Let the dough rest in the refrigerator for 20 minutes.  </span></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Unwrap the dough and put it on a floured board.  Roll out dough until 1/4 inch thick.  Place them on a <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies/products/parchment-paper-sheets-200-sheets">parchment lined</a> baking sheet.   Bake for 6-8 minutes at 350 degrees just until the edges begin to turn brown - baking time will depend on size and thickness of the cookie.</span></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLNVQKuyR4DFxFdQnJJ_9BOWSmf3O2dyJ3734GFKHpe3qOmuHcjlhN7TJ185GWHrMpnd1Dc6WEamYSsEXgT5nRK_FBKSTgdFY99Fa7EGlha0dNew-g1kuH7VsHXgoLmYYozckp47b8r_1/s1600/IMG_1563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLNVQKuyR4DFxFdQnJJ_9BOWSmf3O2dyJ3734GFKHpe3qOmuHcjlhN7TJ185GWHrMpnd1Dc6WEamYSsEXgT5nRK_FBKSTgdFY99Fa7EGlha0dNew-g1kuH7VsHXgoLmYYozckp47b8r_1/s1600/IMG_1563.JPG" width="640" /></a></span></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">I use <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies/products/parchment-paper-sheets-200-sheets">parchment pan liners</a> for baking and my <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies/products/disposable-pastry-bag-20-bags" target="_blank">12" pastry bags</a> & <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies/products/gel-icing-colors">gel icing colors</a> (now restocked!) to make the decorating look as neat as possible.  </span></div><div style="color: black; font-family: inherit;"><br /></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpK6SKQXvBHBzbvbDUQH0vEAmpwQsPRPbx0YcWClQTOTfQdbfYG-h-YtsajLEJsmjMo_UDX3TNGIWhuePSe3CkZ6H5uj2AfsmIP7O9h2Utk0u4AefZjSwyW8GEwfQew9qNKIKLDwlsW3PG/s1600/IMG_1594.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpK6SKQXvBHBzbvbDUQH0vEAmpwQsPRPbx0YcWClQTOTfQdbfYG-h-YtsajLEJsmjMo_UDX3TNGIWhuePSe3CkZ6H5uj2AfsmIP7O9h2Utk0u4AefZjSwyW8GEwfQew9qNKIKLDwlsW3PG/s1600/IMG_1594.JPG" width="400" /></a></span></div><span style="font-size: small;"><i>Royal Icing</i></span><br /><div style="color: black; font-family: inherit; text-align: left;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">3 egg whites<br />4 cups of powdered sugar</span></div><div style="color: black; font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit; text-align: left;"><span class="Apple-style-span" style="font-size: small;">In the mixer fitted with a whisk attachment, beat the egg whites until almost frothy.  Add in the powdered sugar and whisk on slow until smooth.  </span><br /><br /><span class="Apple-style-span" style="font-size: small;">You may need to add more or less powdered sugar or water to achieve desired thickness.  For sugar cookies, you want the icing to be thin enough that it will fall back on itself and smooth itself out, but not too thin so it will run off of the cookie.</span><br /><br /><span class="Apple-style-span" style="font-size: small;">Here is a link to my post about mixing great icing colors - <a href="http://jennysteffens.blogspot.com/2014/04/tips-for-perfect-icing-colors-icing.html">My Icing Color Wheel Post</a>.  I will try to do a separate one for these exact colors, if you plan to make your own. </span></div><div style="color: black; font-family: inherit;"><br /></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBeH-OjsDbFsefv2NasjSzDj0Hd_-JURzsWwlsevUFlJ_PvzUO2ETIyqqudVS0lj1fXaCPde65BPtntijE04hf2Q2fMW8-XYRwAHetdsEhmNShD-y6Ku7RnEdv3io_b3XhmIysCWjRO5V/s1600/IMG_1610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBeH-OjsDbFsefv2NasjSzDj0Hd_-JURzsWwlsevUFlJ_PvzUO2ETIyqqudVS0lj1fXaCPde65BPtntijE04hf2Q2fMW8-XYRwAHetdsEhmNShD-y6Ku7RnEdv3io_b3XhmIysCWjRO5V/s1600/IMG_1610.jpg" width="640" /></a></span></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">It really is just outlining, and filling in the lines.   </span></div><div style="color: black; font-family: inherit;"><br /></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQyzhrhISReodc7VxZ9QYHMy-43OIvCEf0ioFW2P7MRnox_IjqQH3B_gOFcoCuv6NFx7KaYTNB-3tP4qo3lnsPtRBlchiEbWxEMmLrq1nAP4QHu_XaSOsNwApvfsjPgTT0BYxvn5lM87T/s1600/IMG_1612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQyzhrhISReodc7VxZ9QYHMy-43OIvCEf0ioFW2P7MRnox_IjqQH3B_gOFcoCuv6NFx7KaYTNB-3tP4qo3lnsPtRBlchiEbWxEMmLrq1nAP4QHu_XaSOsNwApvfsjPgTT0BYxvn5lM87T/s1600/IMG_1612.JPG" width="640" /></a></span></div><div style="color: black; font-family: inherit;"><br /></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">The sailboat requires a little more planning, but is still very simple.  You can just do one solid triangle on top, and a boat below. </span></div><div style="color: black; font-family: inherit;"><br /></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdk2Pb25gkbcIeTEvNsYB0MLL3pMrToOVsru3OkFDpFioEyM0qPhhYkBHEmLGZIdgloY9JPUaIsNKGXn0kS8XyYEcB4CVCp6CAX0NtTkeATdd4WgAj1D_f6i9Fliiecnhppjq7CJ_LR_l/s1600/IMG_1616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdk2Pb25gkbcIeTEvNsYB0MLL3pMrToOVsru3OkFDpFioEyM0qPhhYkBHEmLGZIdgloY9JPUaIsNKGXn0kS8XyYEcB4CVCp6CAX0NtTkeATdd4WgAj1D_f6i9Fliiecnhppjq7CJ_LR_l/s1600/IMG_1616.JPG" width="640" /></a></span></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><br /></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">The lobsters are very simple, too.  The red color requires lots of the red gel coloring to get anything that doesn't look pinkish.</span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkthxMZrua457a_Ubgs73KtlX5rD4PQEE9w2AfLSPjkO6z-c_QYqUOPpoA4GbrqBUMXGRKyAxlOXQCpS-sVbMBV6INV9ofltx02iEp47RBTlfPA94SqyAvpdIG3Pd-R5z-6EFtjmtfmboT/s1600/IMG_1794.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkthxMZrua457a_Ubgs73KtlX5rD4PQEE9w2AfLSPjkO6z-c_QYqUOPpoA4GbrqBUMXGRKyAxlOXQCpS-sVbMBV6INV9ofltx02iEp47RBTlfPA94SqyAvpdIG3Pd-R5z-6EFtjmtfmboT/s1600/IMG_1794.jpg" width="448" /></a></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Each cutter is ready for gift-giving packaged with a copy of my Sugar Cookie Recipe in a Large Cello Bag, tied with stamped ribbon.  They make a great favor, too... especially if you don't think you are up to actually making the cookies.</span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XmtsZk6w2JhzqQXVtCSOVEeDsetRL_enmPCCpEuFNDJ4kuA6-C9isUAlkf-B1KjvyX6ksyP-Xl6Ha31q9HYf2l3b7qr9QXFctop_Beg20JcoLA-uBhlYBwLk-oaojA-v8YWptCHdFjmk/s1600/IMG_1673.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XmtsZk6w2JhzqQXVtCSOVEeDsetRL_enmPCCpEuFNDJ4kuA6-C9isUAlkf-B1KjvyX6ksyP-Xl6Ha31q9HYf2l3b7qr9QXFctop_Beg20JcoLA-uBhlYBwLk-oaojA-v8YWptCHdFjmk/s1600/IMG_1673.JPG" width="426" /></a></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">The whale is shown packaged in the <a href="http://everyday-occasions.myshopify.com/collections/packaging/products/cello-bags-mini-small-medium-large">Medium Cello Bag</a> and the Sailboat and Lobster fit best packaged in the <a href="http://everyday-occasions.myshopify.com/collections/packaging/products/cello-bags-mini-small-medium-large">Large Cello Bag</a>.</span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br /></span></div><br />

Nautical Copper Cookie Cutters | Sailboats, Whales & Lobsters

Nautical Copper Cookie Cutters | Sailboats, Whales & Lobsters A season in my store wouldn't be complete without some copper cookie ...

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Seafood Boil Party | My Favorite (and the easiest) Summer Party

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJ1JkKT9n2ssAdnhtx7KU87UFiTWhmL6N9mI2S9UFVoiLopgSGmh5WfJ-2qI_kB6z0l7OvI5NNUDkbJ-Wu8m8gnOnm159rAVXOKu26n6J8_v5pS4SJw0hrAvqAR3HW4vKNDdbW-nXMAmf/s1600/IMG_1775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJ1JkKT9n2ssAdnhtx7KU87UFiTWhmL6N9mI2S9UFVoiLopgSGmh5WfJ-2qI_kB6z0l7OvI5NNUDkbJ-Wu8m8gnOnm159rAVXOKu26n6J8_v5pS4SJw0hrAvqAR3HW4vKNDdbW-nXMAmf/s1600/IMG_1775.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">For me, a seafood boil is the essence of casual (but special) summer entertaining.  As you know, I love really casual entertaining, so a seafood boil is the perfect marriage of luxury (I mean, we are talking lobster here...) and a roll-up-your-sleeves and dig-in sort of party.   </div><div class="separator" style="clear: both; text-align: center;">  <!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtkDF8A_wr5ilL_DZ9BZA4d5QsguzWwIlGqRltOi13C77jjMbsgbbW1nJ1rOhKyIWhtcpQDMH3VQ5xHvVE7nub5jc_XlTohCjUC6_NcK0IrZvUotCodBST8hxQEKyfk1Ud-Ll8fFY4otf/s1600/IMG_1766.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtkDF8A_wr5ilL_DZ9BZA4d5QsguzWwIlGqRltOi13C77jjMbsgbbW1nJ1rOhKyIWhtcpQDMH3VQ5xHvVE7nub5jc_XlTohCjUC6_NcK0IrZvUotCodBST8hxQEKyfk1Ud-Ll8fFY4otf/s1600/IMG_1766.jpg" width="425" /></a></div>Almost every summer we host some sort of Seafood Boil for our friends.  This year, we threw one for my Mom's surprise birthday party.  If you've never hosted one before - let me tell you, it is the easiest party you will ever throw.  The fresh seafood is such a fun summer treat for everyone, that there is very little to do besides set a pretty table.<br /><br /><a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F06%2Fseafood-boil-party-my-favorite-and.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-kO4MyOzvBSk%2FU5iebNmLNQI%2FAAAAAAAAXfw%2Ftf5-O29OaPY%2Fs1600%2Fseafood-boil.png&description=Seafood%20Boil%20%7C%20My%20Favorite%20%26%20The%20EASIEST%20Summer%20Party"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br /><i>Seafood Boil</i><br />serves 6<br /><br />1 lemon, cut in wedges<br />1 tablespoon of old bay seasoning<br />1 tablespoon of whole peppercorns<br />2 pounds of small potatoes<br />6 ears of corn<br />6 small lobster tails (optional)<br />2 pounds of shrimp<br />french bread<br />melted butter<br /><br />In a large pot of boiling water, add lemon, old bay, peppercorns and potatoes.  Boil for 8 minutes.  Add corn and lobsters and cook for 3 more minutes.  Add shrimp and cook for 2 minutes.  Drain from water and pile on platter.  Serve with crusty bread and melted butter.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NQIF4xQIaw9Yh-UonvvXEn9LbcNabPexIou7sGUHeJf3RcO_xdKAuVl-CPgXSjoIRiylZYt-ZUMPfT_85rznt-SDLALxa-d_zDIE5u4S2VWFOuk0si5vSb5lfeMAfyCDpi8svM17GlaU/s1600/IMG_1768.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NQIF4xQIaw9Yh-UonvvXEn9LbcNabPexIou7sGUHeJf3RcO_xdKAuVl-CPgXSjoIRiylZYt-ZUMPfT_85rznt-SDLALxa-d_zDIE5u4S2VWFOuk0si5vSb5lfeMAfyCDpi8svM17GlaU/s1600/IMG_1768.JPG" width="640" /></a></div>  <br />When I first saw this <a href="http://everyday-occasions.myshopify.com/collections/summer/products/robin-s-egg-blue-enamelware">Robin's Egg Blue Enamelware Collection</a>, I couldn't wait to use it for our annual seafood boil.  Here, I'm using the <a href="http://everyday-occasions.myshopify.com/collections/summer/products/robin-s-egg-blue-enamelware">Large Round Platter ($16)</a> to serve the seafood.  The tall sides make it very easy to pile everything in. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qa7UIWTEvf-EUCWgL28bXE3k0odKibXynZLCPwv_M4MWL4Kf1rc2BX-EtN6ogX_uW3zFSX57Lo9STyTSJN3gkpXlF5DIsjGiR6uZQcPixGu0WvSmf__c7lm27WJJ8VpIkT3po8INYXzV/s1600/IMG_1804.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qa7UIWTEvf-EUCWgL28bXE3k0odKibXynZLCPwv_M4MWL4Kf1rc2BX-EtN6ogX_uW3zFSX57Lo9STyTSJN3gkpXlF5DIsjGiR6uZQcPixGu0WvSmf__c7lm27WJJ8VpIkT3po8INYXzV/s1600/IMG_1804.JPG" width="640" /></a> <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BkN1PD1-ipdERa2fmB7XWZrfTNldk8DMxKaE6U7ca7vGCPacyG23jO_bvdJKl4YrPB5-S4-NYJm5NY6XcAkWiV2qi24PTIWwukRJI_Psm9cZ8Iy7756qp7eBADb3usxqxcqsZ2FrAh-7/s1600/IMG_1754.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BkN1PD1-ipdERa2fmB7XWZrfTNldk8DMxKaE6U7ca7vGCPacyG23jO_bvdJKl4YrPB5-S4-NYJm5NY6XcAkWiV2qi24PTIWwukRJI_Psm9cZ8Iy7756qp7eBADb3usxqxcqsZ2FrAh-7/s1600/IMG_1754.jpg" width="425" /></a></div>While a Boil is a very casual party, I still like placecards because it helps me to plan who is sitting where - I can orchestrate the conversation of the party by strategically placing dynamic guests that tend to entertain everyone.  These <a href="http://everyday-occasions.myshopify.com/collections/summer/products/anchor-tags-cards">Anchor Place Cards</a> can double as gift tags, too - they are my summer staple.<br /><br />I placed a <a href="http://everyday-occasions.myshopify.com/collections/summer/products/robin-s-egg-blue-enamelware">small salad plate</a> (6 for $24) at each setting and used the <a href="http://everyday-occasions.myshopify.com/collections/summer/products/linen-tea-towels-set-of-2">Classic Black Linen Towels</a> as napkins - they go great with the black rimmed enamelware.  <br /><br />In the summer, I'm a beer girl.  I love, love, love Summer Shandy.  It is like beer and lemonade mixed together.  I put it in the <a href="http://everyday-occasions.myshopify.com/collections/summer/products/robin-s-egg-blue-enamelware">Enamelware Deep Basin ($16)</a> with ice and wedges of lemon.  I also offer white wine to keep everyone happy.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-094QLjI4y9Tolwwo5oX2vD0qdvJxu55JyoJ7VihvRMdIqk0kVjtV2nFwNMQDgsaBGKdn3h_zBleKCRzTl1PCNF67uiupQISDJJ3dDC4hi6MU_JXghBl0QKo0Yz0XT-lyHoGiR4ibLwst/s1600/IMG_1789.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-094QLjI4y9Tolwwo5oX2vD0qdvJxu55JyoJ7VihvRMdIqk0kVjtV2nFwNMQDgsaBGKdn3h_zBleKCRzTl1PCNF67uiupQISDJJ3dDC4hi6MU_JXghBl0QKo0Yz0XT-lyHoGiR4ibLwst/s1600/IMG_1789.JPG" width="640" /></a></div><br />The <a href="http://everyday-occasions.myshopify.com/collections/summer/products/robin-s-egg-blue-enamelware">Mini Pots</a> ($20 for 6) are the perfect size for melted butter and cocktail sauce... and everything else.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzhjd29nvOYtpnBadXZFjx5yzowx9GH-YlqChanlaB0v88A5oAu_RK-8VmOgnwvyf_qFsbC4WETdeGWaKg8ah-WaaVTHAYhR2bw4XBbVBY0yNvUiNK1WubHwW3kkqGpfWQQ3LupiZkTFc/s1600/IMG_1740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzhjd29nvOYtpnBadXZFjx5yzowx9GH-YlqChanlaB0v88A5oAu_RK-8VmOgnwvyf_qFsbC4WETdeGWaKg8ah-WaaVTHAYhR2bw4XBbVBY0yNvUiNK1WubHwW3kkqGpfWQQ3LupiZkTFc/s1600/IMG_1740.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3gIr4pPPadaKtgHav5q_a4GET7XwPkUyWryWnjvv-H45mCN6_2d7SQv2PtLlsQoRIyzbDuHrJqG4dWVtrP6D4hmh9xu8K3hKe77JweG7zfMHDIiS4I3XpoBtOvj3DQmvuahVKv_afZGC/s1600/IMG_1787.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3gIr4pPPadaKtgHav5q_a4GET7XwPkUyWryWnjvv-H45mCN6_2d7SQv2PtLlsQoRIyzbDuHrJqG4dWVtrP6D4hmh9xu8K3hKe77JweG7zfMHDIiS4I3XpoBtOvj3DQmvuahVKv_afZGC/s1600/IMG_1787.jpg" width="426" /></a><br /><br />I made very casual candle hurricanes out of old extra large mason jars.  I filled the bottoms with large sea salt and then used my <a href="http://everyday-occasions.myshopify.com/collections/candles/products/thin-hand-dipped-taper-candles-12-set-of-8">Thin Tapers</a> (you know, Ina's favorites...).  I also used them in my glass votive holders.<br /><br />And of course... <a href="http://everyday-occasions.myshopify.com/collections/summer/products/copper-cookie-cutters-summer-nautical">Lobster Sugar Cookies</a> are such a fun parting gift... or dessert.  They are actually very easy to decorate.  If you can trace the outside and color in the lines, you're set.<br /><br />These are new additions to the store this week - along with some other fun nautical shapes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdS_5GhdFo8bxfGXIUyd-NTGC8y7amecoMGOoFDD0w0PY0Pj-POgbl672XjYv0qFAgmnoWPa22c8V-cOIB-lNJLmBFicnhz6jhCO2B7BxQHDnu8i8A1a3Uf9gZqTOnKMqzg-jZ0yMkPv5D/s1600/seafood-boil.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdS_5GhdFo8bxfGXIUyd-NTGC8y7amecoMGOoFDD0w0PY0Pj-POgbl672XjYv0qFAgmnoWPa22c8V-cOIB-lNJLmBFicnhz6jhCO2B7BxQHDnu8i8A1a3Uf9gZqTOnKMqzg-jZ0yMkPv5D/s1600/seafood-boil.png" width="384" /></a></div>Have I convinced you to throw a Seafood Boil yet?  You won't be sorry!<br /><br /><a data-pin-config="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F06%2Fseafood-boil-party-my-favorite-and.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-kO4MyOzvBSk%2FU5iebNmLNQI%2FAAAAAAAAXfw%2Ftf5-O29OaPY%2Fs1600%2Fseafood-boil.png&description=Seafood%20Boil%20%7C%20My%20Favorite%20%26%20The%20EASIEST%20Summer%20Party"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>What are your favorite Summer party traditions? 

Seafood Boil Party | My Favorite (and the easiest) Summer Party

For me, a seafood boil is the essence of casual (but special) summer entertaining.  As you know, I love really casual entertaining, so a se...

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Lobster Bisque | Easy Creamy Seafood Bisque Recipe

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91499_DScL5EtPW3_TTaDC-uXsO0MGsvcRBjO7UoWyNpH0kZv7sxsD9MqVCzipvaDUNNZBttIxNJjU18cQAAQTEp2cdRly4BpHOivDuglJOpkgzaHBqakfAvVkBZaN0bt95JjLlTIPFo/s1600/lobster-bisque.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91499_DScL5EtPW3_TTaDC-uXsO0MGsvcRBjO7UoWyNpH0kZv7sxsD9MqVCzipvaDUNNZBttIxNJjU18cQAAQTEp2cdRly4BpHOivDuglJOpkgzaHBqakfAvVkBZaN0bt95JjLlTIPFo/s640/lobster-bisque.jpg" width="514" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><i>I'm re-sharing this post from last February - I recently made it for one of my cooking workshop... they oo-ed and ah-ed.  I had forgotten how good it was! </i><br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-bUUQB8DMkiA%2FURHQxbRNa2I%2FAAAAAAAAQnw%2FXtMOdCjQGPk%2Fs640%2Flobster-bisque.jpg&description=Lobster%20Bisque%20-%20You%20can%20make%20it%20with%20Shrimp%2C%20too...%20it%20is%20so%20good.%20%20Very%20easy%20to%20make%21%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><a href="http://www.blogger.com/blogger.g?blogID=1441692632380073171" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />In New England almost every restaurant has a Lobster Bisque on the menu.  Some are great - luscious, creamy soups filled with large chunks of claw meat.  Others are thin, flavorless and without any actual lobster meat.  After a few disappointing restaurant experiences with Lobster Bisque I started asking servers to describe their bisque - is there actually lobster meat in it?  creamy?  but not thick and goopy... right?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XtSg3jgsACAAgTQvlzJ5qkmKWfjeV8pr9Fy9SoCijH2G0IXovGG5BcNcsiz4LIsH54dS22r1q278on3Pp6dNxazRCXBAhnS-JqgOPcTZzFhmJWE8BjI93R1zB64HHP1F31SN05ZW6_w/s1600/IMG_1638.JPG" style="margin-left: 1em; margin-right: 1em;"></a> <br />I made this for lunch after a seafood feast from the night before, making use of our shells to make the stock.  Seafood stock is really very easy to make.  You are basically just boiling the shells! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbIH_Lb8CeNY6S7ArXnBksRhEBzVSIBGyGzUkESqGUcWyjETz0134vT0zumI2lCAlf-Ma1M4qT-AJcfJzxoKcD2bgA31g3zovaCrWxQdNeOXXt2O8us9NAqks8bHRhVU06vr8XRKCdYA/s1600/IMG_1642.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbIH_Lb8CeNY6S7ArXnBksRhEBzVSIBGyGzUkESqGUcWyjETz0134vT0zumI2lCAlf-Ma1M4qT-AJcfJzxoKcD2bgA31g3zovaCrWxQdNeOXXt2O8us9NAqks8bHRhVU06vr8XRKCdYA/s320/IMG_1642.jpg" width="282" /></a><span style="font-size: large;">Lobster Bisque</span><br /><i>smooth, creamy seafood soup</i><br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-bUUQB8DMkiA%2FURHQxbRNa2I%2FAAAAAAAAQnw%2FXtMOdCjQGPk%2Fs640%2Flobster-bisque.jpg&description=Lobster%20Bisque%20-%20You%20can%20make%20it%20with%20Shrimp%2C%20too...%20it%20is%20so%20good.%20%20Very%20easy%20to%20make%21%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br /><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />6 tablespoons of butter<br />1/2 cup of flour<br />2 teaspoons of old bay seasoning<br />2 cups of Seafood Stock (homemade, see below)<br />6 cups of milk<br />2 tablespoons of tomato paste <br />sea salt and pepper <br />1 pound of lobster, crab or shrimp (or combination), torn or cut into 1/2 inch pieces<br />1/2 cup of heavy cream<br />chives<br /><br />In a saucepan, melt butter on medium heat.  Whisk in flour and old bay, continue stirring for 1 minute.  Add seafood stock and continue to whisk over medium heat until smooth.  Add milk and tomato paste.  Cook on medium for 10 minutes, until the soup begins to thicken, stirring periodically to make sure the soup doesn't burn!  Lower the heat.  Continue to cook until the desired thickness is achieved.  Season with salt and pepper as needed.  Add lobster, crab or shrimp and heavy cream.  Garnish with a dash of old bay, chives, and a drizzle of heavy cream.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XtSg3jgsACAAgTQvlzJ5qkmKWfjeV8pr9Fy9SoCijH2G0IXovGG5BcNcsiz4LIsH54dS22r1q278on3Pp6dNxazRCXBAhnS-JqgOPcTZzFhmJWE8BjI93R1zB64HHP1F31SN05ZW6_w/s1600/IMG_1638.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XtSg3jgsACAAgTQvlzJ5qkmKWfjeV8pr9Fy9SoCijH2G0IXovGG5BcNcsiz4LIsH54dS22r1q278on3Pp6dNxazRCXBAhnS-JqgOPcTZzFhmJWE8BjI93R1zB64HHP1F31SN05ZW6_w/s640/IMG_1638.JPG" width="640" /></a> <br /><br /><span style="font-size: large;">Homemade Seafood Stock</span><br /><i>making use of shells</i><br /><br />water<br />seafood shells (lobster, crab or shrimp)<br />black peppercorns<br />sea salt<br />onion, quartered<br />garlic head, cut in half<br /><br />In a large pot of water, boil seafood shells, peppercorns, sea salt, onion and garlic for 30 minutes until it has reduced.  Reserve liquid from other debris (shells, garlic, peppercorns, etc.).<br /><br /><div id="PageDiv" style="margin: auto; min-height: 100%; position: relative; width: 1100px;"><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><map id="map1" name="map1"><br /> <area alt="twitterlogo1" coords="285,42,345,103" href="http://twitter.com/#%21/jennysteffens"></area><br /> <area alt="images1a" coords="164,43,224,103" href="http://www.facebook.com/pages/Everyday-Occasions-by-Jenny-Steffens-Hobick/158431867535965"></area></map></div>

Lobster Bisque | Easy Creamy Seafood Bisque Recipe

I'm re-sharing this post from last February - I recently made it for one of my cooking workshop... they oo-ed and ah-ed.  I had forgotte...

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Lobster Mac and Cheese Recipe | The Best Lobster Mac & Cheese at Home`

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QqSD5zZv00O_PUnQeNulcQhighGmrHSyP9T9jSZ9VtarDfVq-OYOWQDuBW43dU2SrmJ25i4FTJjn3-PAWswYCuOWIYwdKk2ec7V8U-UXttQVaeBamyj6QSbG_f0bd7YWQNqDbOaQCju3/s1600/Lobster+Mac+and+Cheese+Recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QqSD5zZv00O_PUnQeNulcQhighGmrHSyP9T9jSZ9VtarDfVq-OYOWQDuBW43dU2SrmJ25i4FTJjn3-PAWswYCuOWIYwdKk2ec7V8U-UXttQVaeBamyj6QSbG_f0bd7YWQNqDbOaQCju3/s640/Lobster+Mac+and+Cheese+Recipe.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lobster Mac and Cheese Recipe</td></tr></tbody></table><br /><br />Lobster Mac and Cheese Recipe<br /><br />I always thought that Lobster Mac & Cheese was just too indulgent to make at home.  It seems like something so frivolous, financially indulgent and, well, a waste.  In Boston (our new temporary home - more about that later!), Lobster Mac & Cheese is everywhere - on every menu.  I see it on menus more often than I do 'Chowdah.'  Most menus have it listed for $25.  Yikes.  I calculated that I would be able to make enough for 2 large servings for less $25.  It still blows my $10 dinner budget, but it is a great splurge for a Saturday night dinner.<br /><br />After some research on "The Best Homemade Mac and Cheese" recipes, I decided to use The Barefoot Contessa's recipe as a starting point.  I used white cheddar, gruyere and added some colby jack to balance the flavor of the stronger cheeses.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHLITKdSxO5oEchcDfo6MVtntGiX3FeyyJnOcrT06-l0RroOpyv7YSCkkwLZ2gMvu2i3D4iStuc2UwVUsGFPN8WOeUdDOz8WlJXse-peJzWADZF0ktwAIDopqimU08R8_sd3hUcCvDFzb/s1600/IMG_8434.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHLITKdSxO5oEchcDfo6MVtntGiX3FeyyJnOcrT06-l0RroOpyv7YSCkkwLZ2gMvu2i3D4iStuc2UwVUsGFPN8WOeUdDOz8WlJXse-peJzWADZF0ktwAIDopqimU08R8_sd3hUcCvDFzb/s320/IMG_8434.JPG" width="320" /></a></div>I bought a live lobster and steamed it at home, but that is not necessary.  Actually, I really didn't like cooking the live lobster - I know, I know we all need to be conscious of where our food comes from, and be conscious that eating meat is actually eating a once live animal... but, I think I'll just buy it pre-steamed next time.  <br /><a name="more"></a><br /><br /><br />Lobster Mac and Cheese for Two<br />1 1/2 pound Lobster, cooked<br />1/2 pound of Cavatappi pasta<br />2 tablespoons of sea salt <br />4 cups of milk<br />4 tablespoons of butter (divided)<br />1/4 cup of all-purpose flour<br />4 ounces of Gruyere Cheese, shredded<br />6 ounces of White Cheddar, shredded<br />4 ounces of Colby Jack, shredded<br />1/4 teaspoon of black pepper<br />1/4 teaspoon of sea salt <br />3/4 cups of fresh bread crumbs (2 slices of bread)<br /><br />Remove the meat from the claws and tail of the lobster.  Discard the shell (or save to make stock).  Cut the meat into 1 to 1/2 inch pieces.<br /><br />Begin by boiling a large pot of water - add 2 tablespoons of sea salt.  When the water has reached boiling, add the pasta.  Cook for 6-7 minutes.  I like to cook pasta 2 minutes shorter than the directed time on the package, in general.<br /><br />For the cheese sauce, begin by making a simple white sauce* by melting 3 tablespoons of butter on medium in a heavy bottomed sauce pan.  Reserve the remaining 1 tablespoon for the breadcrumb topping.  Add flour to the butter, stirring with a whisk.  Stir and cook over medium low for 1 minute, until flour is cooked.  Pour in milk, stirring until smooth.  Cook over medium high heat for 5 minutes until the sauce has thickened.<br /><br />*You've just made a roux, a basic white sauce!  Most bisques, chowders, cream sauces are made from a roux.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AM7tTLeR8t3E7FGA9qvUZ2JVFre88VnhhDb6rrCzZhAyvZb401dKT9X8DlWYq1iIf4bPazEKYL1Az9QMEU-4NwUjNxi6x7ZVfz6xBT3WvGJfCLmWtn6ULhjrbdWXxnfHjNH9UBKlUMAu/s1600/IMG_8438.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AM7tTLeR8t3E7FGA9qvUZ2JVFre88VnhhDb6rrCzZhAyvZb401dKT9X8DlWYq1iIf4bPazEKYL1Az9QMEU-4NwUjNxi6x7ZVfz6xBT3WvGJfCLmWtn6ULhjrbdWXxnfHjNH9UBKlUMAu/s320/IMG_8438.JPG" width="320" /></a>Remove the sauce from the heat.  Add all of the grated cheese and stir until smooth.  Add pasta into the cheese sauce and stir to coat.  Add the lobster in and season with salt & pepper.  Distribute into 2 oven proof bowls.<br /><br />To make breadcrumbs, tear the 2 slices of bread into a food processor.  Whirl until evenly crumby.  Melt the remaining 1 tablespoon of butter in a small bowl, then add breadcrumbs and toss with the butter.  Crumble the breadcrumbs on top of the pasta.<br /><br />Broil the mac and cheese for 1 -2 minutes until the breadcrumbs have browned.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZD_Wj4LzEw97DYtjtkAIJk62vILajIxmDJDu7h5Grt6w2m6oSwqQ4iu167AUgMD3Ov7zHL7Dt9b_GaQHj3Ci5zPWajvJKbbgeDGEMANNODU37QTXHsf7djjgjTokQJ4vHA7J3PUArC-M/s1600/IMG_8473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZD_Wj4LzEw97DYtjtkAIJk62vILajIxmDJDu7h5Grt6w2m6oSwqQ4iu167AUgMD3Ov7zHL7Dt9b_GaQHj3Ci5zPWajvJKbbgeDGEMANNODU37QTXHsf7djjgjTokQJ4vHA7J3PUArC-M/s640/IMG_8473.jpg" width="640" /></a></div>

Lobster Mac and Cheese Recipe | The Best Lobster Mac & Cheese at Home`

Lobster Mac and Cheese Recipe Lobster Mac and Cheese Recipe I always thought that Lobster Mac & Cheese was just too indulgent to make at...

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Recipes | Winter Dinner | Warm Winter Dinner | French Seafood Bisque

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAktD-z8e4UkzTJzw9o8BrP5fza-FoeRw01_V3x_9EL_X2zXt1G8h8o0llC4WflMMxiL8i0fNT1lVKBxcIjEzDa_JwYz0IhqHg5OMkUCsH-F0LatYH5EOQWhlJzojG8k3T6aeixUacK4c/s1600/chowder_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAktD-z8e4UkzTJzw9o8BrP5fza-FoeRw01_V3x_9EL_X2zXt1G8h8o0llC4WflMMxiL8i0fNT1lVKBxcIjEzDa_JwYz0IhqHg5OMkUCsH-F0LatYH5EOQWhlJzojG8k3T6aeixUacK4c/s640/chowder_2.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><br />This is a great dinner that is warm, comforting and filled with great flavor.  Saffron and white wine give the soup that special touch that turns Tuesday night dinner into something special.<br /><br />French Seafood Bisque<br />serves 6<br /><br />1 pound of shrimp, peeled<br />1 pound of bay scallops<br />6 tablespoons of butter<br />1 cup of yellow onion, diced<br />1 leek, white and light green parts, diced<br />2 carrots, diced<br />1 cup of mushrooms, sliced<br />3 cloves of garlic<br />4 saffron threads (optional)<br />sea salt<br />black pepper<br /><br /><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups of white wine</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups of chicken stock</div><br />4 whole tomatoes (from 1 can), chopped<br />1 1/2 cup of heavy cream<br />1 teaspoon of fresh chives, chopped<br /><br />In a saute pan, cook the shrimp and scollops in 3 tablespoons of butter, set aside.  In a soup pot, melt the rest of the butter and cook onion, leek, carrots, garlic, saffron, and mushrooms.  Cook for 10 minutes until soft.  Add white wine, chicken stock, salt and pepper.  Cook at a simmer for 10 minutes.  Add tomatoes and cream.  Cook for 5 more minutes, then add shrimp and scallops.  Served hot garnished with chives.

Recipes | Winter Dinner | Warm Winter Dinner | French Seafood Bisque

This is a great dinner that is warm, comforting and filled with great flavor.  Saffron and white wine give the soup that special touch that ...

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Recipes | Baked Scallops, Caesar Salad, Prosciutto, and Crusty Italian Bread

<div style="text-align: center;"><span class="Apple-style-span" style="color: #0000ee;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; border-collapse: collapse; color: #666666; font-family: 'Lucida Grande'; font-size: 11px; white-space: pre;"><a href="http://picasaweb.google.com/lh/photo/KkAqkuquWgvAKIeLD_yVMSfAK9BbK3koc3YNOcw0aBE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyk3G4AHZs9NJTq_h9o9o9x6ZG09tt5p4V0nik00v83YPlV0BJxfZehl97KXsqKrKQoD0yqANt_HA3-Hl-h_kz6mGrQxOOEl-Ed9cNYHHThJIK1qL6h0JTqpGb4gncq9u0Q7diwnHhFc/s600/IMG_0396.JPG" /></a></span></span></span></div><br /><div>As I begin planning our honeymoon to Italy, I find myself pouring over scrumptious sounding menus of restaurants we plan to visit. The simple options of fresh fare have inspired me. This dinner took me just 15 minutes to prepare and it was fabulous. I served the scallops with thinly sliced prosciutto, warm crusty bread and a crunchy salad.</div><div><br /></div><div>Baked Scallops (serves 2)</div><div><br /></div><div>1 pound of sea scallops</div><div>2 tablespoons of olive oil</div><div>2 tablespoons of white wine</div><div>4 cloves of garlic, minced</div><div>1 small shallot, minced</div><div>1/2 teaspoon of fresh rosemary, chopped</div><div>1/4 teaspoon of crushed red pepper flakes</div><div>1 lemon, zested and juiced</div><div>Sea Salt & Pepper</div><div><br /></div><div>Place the scallops in a heavy baking dish. Mix together olive oil, wine, garlic, shallot, rosemary, red pepper, lemon, salt & pepper. Pour the mixture over the scallops. Bake at 425 degrees for 12 minutes. </div><div><br /></div>

Recipes | Baked Scallops, Caesar Salad, Prosciutto, and Crusty Italian Bread

As I begin planning our honeymoon to Italy, I find myself pouring over scrumptious sounding menus of restaurants we plan to visit. The simp...

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