Pinky and the Brain – Luffing Lobster Spread

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Pinky and the Brain

Postscript

Before we could even pick up a mooring ball off of George Town a dinghy motored up, calling to us.  “We have a mooring ball for you. Just follow me.,” a boy who couldn’t have been older than early 20′s led us around the island to the St Francis Resort.  We had been looking forward to getting to the North American St. Francis headquarters.  We had met George, the owner at the Annapolis Boat Show and it was always nice to see other St Francis catamarans; Umineko was a St. Francis.  The first hull.  But we hadn’t expected such a warm welcome.

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I was still glowing from my dolphin encounter the day before.  But one of my priorities reaching land was finding a home for the orphans I had acquired…

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When I opened a interesting fan-shaped mollusk I had collected, I discovered two tiny baby lobsters, one pink, the other so young it was still clear.  The pink one was about 1/18” from the tip of his claws to the end of his tail and the clear one smaller yet.  I dubbed them Pinky and the Brain and put them in a make-shift salt water terrarium determined to find a home for them with someone on land.

The first thing I did when getting to the bar (well, after ordering a delicious frozen strawberry daiquiri) was ask around to see if anyone would take my charges.  To my delight George’s wife offered to.  This delightful woman adores animals and welcomed Pinky and the Brain into her menagerie.  It was a wonderful introduction to the St. Francis Resort.

Okay, so it may be in poor taste to have a lobster spread, but it’s not like I actually ate either of the babies.  Even nicer she doesn’t even like lobster so Pinky and the Brain are safe from becoming an appetizer.

I created this spread on crewing on a different boat and it is divine.  You don’t need a food processor to make it but it is handy if you have one.

Luffing Lobster Spread

Ingredients:

  • 1 package Philadelphia cream cheese
  • 1/4 c lemon juice
  • 3 T milk
  • 3 cloves of garlic, minced
  • 1 T salt
  • 3 or 4 steamed rock lobster tails (about 2-3 lb lobsters)

Directions:

  • Steam lobster tails
  • While steaming tails mix remaining ingredients in medium bowl
  • Chop tails finely and mix into cream cheese mixture
  • Chill in refrigerator for a day for the flavors to blend (if you can wait that long)
  • Enjoy!

 

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