Hi kids, Vacation was low stress and hi in lobster consumption. I ate 22 while we were there and 11 when we got home, for a total of 33. Pat and I brought back 52 lobsters so LOBSTERFEST 96 wasn't over till Friday(we got home Tuesday).
Shopping was good once again.The bakeries out did themselves this year with delights like blueberry napolians, canolis,rasberry bear claws and too much more to list them all.
Carol and I got 2 rides on Rudy's twin 350 Cris Craft. We got to sleep on her last year.She is a 32 foot with a flying bridge. Captain Rudy is licensed for vessels to 170 feet.He is one of the true old salts we get stories from about the area and the island. Don, our lobsterman, has lobstered for 37 years.He worked his way up from bait boy to boat owner.Now he is on his third boat. Now that is true Maine character. This and much more make up the Lobsterfest experience.
1\4 lb. fresh cooked crabmeat(Pectic Seafood is best)
1\2 lb. cream cheese
1 tsp. garlic powder (or to your taste)
Mash together with a fork and stir completely
apply to Pepperidge Farm Butter Thins Crackers or your favorite cracker,
For imediate consumption, use equal parts crab and cream cheese
This years winner in two catagories: BEST NEW RECIPE and BEST RECIPE OF THE YEAR goes to Pat's BACON LOBSTER CON-QUESO HORS-DERVES
2)Cut cooked lobster into 1/2" by 1" strips
3)Cook thick sliced twice smoked bacon till done
4)While still hot and flexible, wrap bacon around strips of lobter.pin with tooth pick if needed
5)Place bacon-lobster roll (its hard to not eat it at this point) on a Pepperidge Farm Butter Thins Cracker and top with 1/2 teaspoon of your favorite con queso. I prefer Tostitos (brand) Medium Con Queso
6)Microwave for 3 to 5 seconds to blend and melt cheese or use heated con queso
These are truely irresistable!
