Claws and Tails!

Lobster, all I can say is Lobster. One of my favorite foods and such a treat! This lobster was flown in all the way from Boston. After a visit to the family back east, my mom brought us this lobster as a treat. We decided that since everything is better on the grill, we would grill this lobster on the Green Egg Grill.  Good thought, not great in transition.   

First we boiled the lobsters, in salted water. I will tell you that this is the part that I hide from, running to the other end of the house, avoiding the shock of dipping the lobsters into the water.  But for my friends, and for myself, and for this blog... I had to stand and take pictures while the lobsters went into the pot.  

To grill the lobster we sliced through the tail  so it wouldn't curl up. (Please don't forget to take the rubber bands off the lobster before putting it on the grill, they will burn you and they melt to the lobster.) Along with the lobster we grilled corn sweetened with milk, sugar, salt and pepper and sliced vegetables with oil and salt and pepper.  

We soaked the 4 ears of corn in milk, for around half an hour with about 1/3 cup sugar, salt, and pepper. We grilled it without the husks, it was so sweet and juicy. Really good for early corn.  We cut up 2 bell peppers with onions and yellow and green zucchini. We mixed the veggies with olive oil and salt and pepper, this is our normal grilled veggie dish.

While the corn and vegetables were great, the lobster did not benefit from the grilling and it actually over cooked the lobsters.  They were still great, and I am so glad we got to eat lobsters, its been so long since I  had a lobster, maybe we can fly more lobsters out to Indiana. Yum!

Klein Brot Haus

Today I decided to get out of Lafayette. I love living in Indiana, but Lafayette can get on my last nerve.  It is so ugly!  So I grabbed the camera and a cooler and hopped into my car. Destination...Brookston, Indiana. True small town and  main street is not more than 3 or 4 blocks long. My favorite place in Brookston, Klein Brot Haus Bakery. With sweets, treats, homemade soup and bread it is my favorite place to get lunch and pick up homemade bread and sweets. Today I picked up 2 loafs of challah and beef with vegetable soup. I also got a Texas brownie, a buttery croissant, and a pecan bar with coconut that didn't make it to the car. The soup and 1 loaf of challah have now taken up residence in my packed freezer.  Tonight I will make a challah grilled cheese and tomorrow, my favorite cinnamon, vanilla, french toast made with challah. Yum!

2 3/4" slices of challah

1 egg

1 tea cinnamon

1 pinch of salt

3 tea powdered sugar

1 tab unsalted butter

3 tea sugar

1 tea vanilla

1 1/2 cups milk

Mix together the cinnamon, egg, sugar, vanilla, and milk. Heat skillet at medium-high heat and melt butter.  Soak the 2 slices of challah, both sides, in the milk mixture and put into the hot skillet. The french toast needs around 2 minutes per side, until golden brown. Place on a plate and sprinkle with powdered sugar. Yum!