Have You Ever Bought a Lobster?

Aloha Friday

Have you ever bought a lobster, taken it home, and boiled it?

My answer: Only once. Even though I live in Maine I've only done this once. The price of lobster doesn't fit my grocery budget.

Here's a way to make 1 lobster stretch for a few people:

Maine Lobster Rolls Recipe
from the Food Network Site

13 Facts About Lobsters

Thursday Thirteen

• they have less calories and saturated fat than chicken or turkey
• they swim backwards
  
• they can regenerate legs, claws, and antennae
• their blood is clear and turns opaque white when cooked
• they shed their shells to grow (molt) 4-5 times per year until they have reached full size
• they can be right or left handed - depending on which side the crusher claw is on
• they are different colors - blue-green, yellow, white, orange and red
• they all turn red when cooked (except the white ones) because their pigment is masked except for the underlying red color
• The most plentiful and most popular size of lobster are ones 1 1/4 - 1 1/2 lb. each
• warming water will put a lobster to sleep
• steam escapes from the shell as the lobster cooks and makes a little screaming noise
• if you find a clump of little red balls in the lobster's tail, they are the female's immature eggs (called coral)
• of the 10,000 eggs that a female releases at once, less than 1% will survive
  

Show and Tell - Whoopie Pies

These are a big deal up here in Maine.

They aren't really like a pie at all. They are a hamburger sized cake sandwich. The original ones are made with two chocolate cake circles and a generous amount of vanilla-cream filling. Some Maine bakeries make them in the shape of a mussel.

Mainers claim that Whoopie Pies started in Maine. However, many people believe that they originated with the Amish, in Lancaster county, Pennsylvania. Whoopie Pies are popular both places and quite a treat with the tourists.

Here's a recipe if you want to make your own.

Whoopie Pies:
2 c. sugar
3/4 c. shortening
2 eggs, slightly beaten
2 c. milk
2 tsp. vanilla
10 tbsp. cocoa
4 c. flour
2 1/2 tsp. soda
Pinch of salt

Filling:
1 1/2 c. shortening
1 1/2 c. confectioners sugar
12 tbsp. marshmallow fluff
2 tsp. pure vanilla

Cream shortening and sugar. Combine beaten eggs, milk and vanilla and beat into creamed mixture. Slowly stir sifted dry ingredients into the creamed mixture, and beat on medium speed about 2 minutes. Drop with tablespoon onto greased and floured cookie sheet (enough dough to make a baked cookie about 2 to 2 1/2 inches). Bake at 350 degrees until cookie just springs back when pressed in center with finger. Remove to rack and cool completely before filling.

Combine fluff, shortening, and vanilla and beat until well mixed. Slowly add confectioners sugar until well mixed. Place a generous amount on the flat side of one cookie and top with another cookie. Makes about 2 dozen whoopie pies.