sea bug tails, of the thenus orientalis/slipper lobster/moreton bay bug variety. marinated in sake, grilled on charcoal, brushed with olive oil, served with 'alaea (baked red clay) hawaiian sea salt.
20040727
grilled sea bug
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santos.
This entry was posted on 20040727
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3:18 PM
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8 comments:
7/27/2004 08:23:00 PM
Hi Santos....
URGH! You're making me want to eat this! I haven't had lobster in a long time. We have lobsters from Kona that are like this that are a bit sweet. I love them grilled wrapped in foil, then served with melted garlic butter.....mmmmmmmm!
Maybe I need to just go and have the lobster omelet at Ray's Cafe! =)
7/28/2004 12:44:00 AM
perfection
7/28/2004 12:48:00 AM
anthony
*almost*. needed bigger fire.
we *have* to talk about the whole deep-fried wine thinggummit, btw....
7/28/2004 12:50:00 AM
reid
go to ray's already!!! :-)
7/28/2004 01:16:00 PM
Nah! The bigger the fire the larger the circle and the further people are apart.
Fire away on the deep fried wine but the next project will be deep fried beer/lambec if I can get my beer entusiast friends to get their dinner party together. Beer drinkers, such a rabble.
7/28/2004 04:16:00 PM
a rush and a push and the lambec is mine!
7/29/2004 11:57:00 AM
You can get these on Ben Thanh market here in Saigon. Always been tempted to attack it with alcohol and a blow torch and see what happens. You've inspired me. Will let you know how I get on.
8/02/2004 04:49:00 PM
i was thinking of using a blowtorch one day as an alternative....have you tried it yet?
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