Lobster Bake
NapaStyle : Episode FLNST-202
Not everyone is lucky enough to live near the beach, but don't let that stop you from bringing the feeling of the beach to your own backyard with a lobster bake! Start with the freshest seafood, and for an added taste of summer, try preparing homemade limoncello and sangria for guests to enjoy with their lobster. For a unique approach, host Michael Chiarello likes to hold his lobster bakes at a campsite. Most come with a pre-built firepit, which allows you to focus on the cooking.
Shopping for Shellfish
- Do not buy lobsters over 5 lbs. as the meat tends to get stringy.
- Look for flexibility in the tail and a healthy sheen when selecting shrimp.
- 50 percent of all lobsters come from Maine.
- You can use wet burlap sack to keep the lobsters moist during cooking.
Limoncello and Sangria
- Often served as a palate cleanser or after-dinner drink, limoncello is an Italian lemon liqueur that is served chilled during the hot summer months.
- Limoncello is a staple of the lemon producing region along the Amalfi coast in Capri and Sorrento.
- Most fruit needs four weeks for all of its flavor to be transferred into the alcohol.
- Keep bottles in the freezer until ready to serve.
- Blood oranges have a sweet-tart flavor and red or red and white striped flesh.
- Kumquats are available in winter and spring.
- Sangria made with white wine is called Sangria Blanco.
- Use a wine like Rioja to get the authentic Spanish flavor.
Resources
NapaStyle
www.napastyle.com
Osprey Seafood
Pier 33
San Francisco, CA 94111
415-291-0156
Fisherman's Wharf
San Francisco, Calif.
www.fishermanswharf.org
Bothe-Napa State Park
3801 Saint Helena Highway
Calistoga, CA 94515
707-942-5707
www.parks.ca.gov
Next: Sunset Cocktail
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