Posts Tagged ‘lobster’


Best Friend’s 25th Birthday, Pappadeaux Seafood Kitchen – San Antonio, TX

April 28, 2012

My best friend turned 25 on April 20th. We celebrated at Pappadeaux Seafood Kitchen here in town and had an amazing time! For a chain restaurant, the food is simply sublime.


He loved the custom card I made him. When we were younger, we played a lot of Star Wars: Jedi Knight 2, and ultimately JK3. We were always the portly Rodians. We called ourselves The Garbage Men. :p Those are the beasts you see on the front of the card. The red thing between them represents my little brother’s character back then — he was always a Red Reborn. Good times. đŸ™‚

When we played that game, he couldn’t decide what to name his particular character. I said the little green head on a plump body like that looked like a hairy kiwi. So he called himself “MrHairyKiwis” and it stuck! To this day, that’s still his nickname. Rarely do we call him “Nathan” — always “Kiwis” or another term of endearment, “Rhino.” đŸ˜€


First appetizer — Frog Legs, (two pictured, two were already consumed). These were delicious! The breading was light, crispy and well seasoned. The frog was tender and silky, as to be expected. I’ve always loved frog legs. Many say frog tastes like chicken but I think they taste more like testicles, if I had to compare them to anything.


Second appetizer of Baked Oyster Duo, three Oysters Pappadeaux (crabmeat, spinach & hollandaise) and three Oysters Baton Rouge (romano & parmesan cheeses). I loved them both equally.


My entrĂ©e! Pan broiled with dirty rice. They were excellent! They weren’t exactly tiny, either. I took one home.


My brother’s entrĂ©e: Grilled Caribbean Lobster Tail. He said it was really good, if not a bit on the salty side.


I had a side of spaghetti squash. Yum!


Our best friend reacting to some vulgarity my brother shot his way. đŸ˜€


We had some of these — Baton Bellinis! Flor de Cana 7 year aged rum, Hornitos Plata tequila, peach, fresh lemon & lime, finished with Saracco Moscato d’Asti. Best cocktail of the day.


And some of these — The PatrĂ³n Perfect. PatrĂ³n Silver tequila & PatrĂ³n CitrĂ³nge Orange liqueur with fresh lemon & lime. Quite tasty.


This is the Captain Morgan rum on the rocks my brother had beside this MONOLITH of a brownie that we annihilated. That thing wasn’t just fudgey and chocolatey and sweet and caramel-y and delicious, it was a TAUNT to a sucrose coma. Finished off with some vanilla ice cream, it was a flawless finish.


My beloved Jameson Irish Whiskey on the rocks and I. I’m a complete sucker for Jameson!


HAPPY BIRTHDAY! KANPAI! ~(\=^-^)=/ ~So happy you can see my Speak Now bracelets!


Shrimp & Lobster Risotto

August 13, 2010

Made this awhile back but it’s a favourite! Another good way to get your Pescetarian on! đŸ˜›

Trick to risotto is a good starchy rice. Arborio is ideal, as is any short grain because, if you use a long grain or some such business, the whole grain-melding thing won’t happen. Here’s an excellent write-up abuot risotto’s classic technique from

Shrimp & Lobster Risotto

8 cups Seafood, Shrimp or Lobster Stock
4 Lobster Tails
1 lb. 21A Shell-on Shrimp (or your size preference)
1/2 cup fine diced onion, (I used vidalia)
1/3 cup fine diced shallot
1-2 tbsp. minced garlic, use amount based on your taste/tolerance for it
1/2 cup good white wine (use what you like to drink! Golden rule)
2 tbsp. Earth Balance Vegan Butter (I no longer use cow butter but you may if you’re privvy to it) + 2 tbsp. good olive oil
2 cups Arborio or other short grain rice
Diced scallion for garnish
Parsley for garnish (I used curly)
Sea Salt to taste
Fresh ground mixed pepper or Grains of Paradise to taste
1 tsp fresh lemon zest
Pinch of Cumin

First! The Shellfish!

In a large saucepan or short stock pot, bring stock to a simmer over medium heat. Once simmering, add shrimp and lobster and cover. Give it about 4-6 minutes. Then, uncover & check shrimp. if they’re pink all over, remove and set aside. If not, wait till they are, then proceed. Cover with foil to keep warm. Recover lobster tails and allow to simmer an additional 4-6 minutes. The size of your lobster tails will depend on how long they SHOULD be left to simmer. It’s when you leave your shellfish simmering/boiling forever that you reduce them to pencil eraser texture, which is criminal. Once red and looking pretty, remove and cover under foil to keep warm.

Reduce heat on broth to low and cover so it’s good and ready for our next step. The rice!

Start by heating butter & olive oil in a large saucepan over medium heat. Add onion, shallot & garlic and sautĂ© till translucent and fragrant, about 2 minutes. Don’t let anything burn! It’ll go bitter and sully your dish!

Add rice and stir to coat, about 3-4 minutes. Season with a bit of salt and pepper (or Grains of Paradise) and pinch of cumin and stir further to combine. Then, add wine and continue to stir till the wine has been nearly absorbed.

Broth time! Add broth by the substantial ladel-full and keep on stirring till it’s absorbed. At each stage, right before it’s all gone, add the next ladel and just keep at it. It’s a bit of a process that you will have to practice to get correct but it’s sooo fun and the results are stellar!

It should take about 30 minutes to use up the broth and get the rice to where we want it to be. Taste it, see how it is. Adjust seasoning if need be. Finally, add lemon zest, stir in and plate as pictured immediately, (or be creative yourself!). Garnish with diced scallions & parsley. Serve family style.

*Additionally, you can add grated parmesean cheese at the end along with the lemon zest but, for this recipe, I did not.

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