I like your kind of Easter!

Mike

Looks good to me!

C'mon Greg! I wanna see your Easter meal! We had ham at my sister in laws with all the normal trimmings, which was very good, but I kept thinking about the lobster and scallops.

Mike

Mike, sorry to keep you waiting.

I was having a problem with pita-bucket for a while last night loading pics.

Crab Cakes Part 2 (Easter 2017)



They had some company - sauteed scallops



Had a problem for a while posting up lobster pics on photobucket last might. Everybody must have been loading up their Easter fair.





This could be the way of the future.

Nice...I don't see it in my future like more of this as too many to feed lobster,scallops and CC's

I would have been happy to dine at Greg's or Dan's Sunday by the looks of it! Nice job guys!

Mike

Dan, looks like you had quite the crew.

Thanks, Mike. You're welcome any time.

Same here Mike!

Greg are the lobsters fried or broiled? They look mighty good. Everything in this thread does.

And man oh man do I ever love rigatoni!! My favorite pasta!!

David, they're broiled buddy. Little sprinkle of Tony's, little Penzey's Hungarian paprika, white pepper, drawn butter, fresh squeezed lime juice.

2-3 mins max under 500 degree broiler. Done.

Re-slather with drawn butter. Dip in drawn butter while you eat.

I am not anti-REAL-butter.

IMHO Tony's is not much different than many seasoned salts on the store shelves. Good but nuttin' ta git yer hair blown back. Try ,...

http://slapyamama.com Excellent on pork, poultry and seafood.


You're welcome.

Every seafood restaurant I ever worked in when I was a young buck used seasoning salt before shoving lobsters into the broiler. Always thought it had too much salt.

I like Tony's a lot better.

I have it and it's very very hot

Different palates I guess, Dan, as I haven't found it to be so.

How are you using/applying it ? A light dusting works for our table.

Great stuff.

Tony's is good, but I find each batch differs, they are not very consistent in the amount of salt they use.

I like Konrico creole seasoning, I know the owner and he makes a consistent product every time and not so much salt.

https://www.cajungrocer.com/konriko-creole-seasoning-84.html

Might have to check them out, since they are from the Bayou State.

I really like it and everyone I give a can to, likes it also. I find every can I open taste the same. same consistent mixture.

We really like it too. Go through a good bit of it.

Thanks. I grilled some Saturday but those look better to me. Will try broil next time.