Live lobster has not always been considered a delicacy, but during the last 200 hundred years or so, it has really caught on as one…and for very good reason. Lobster is not exactly the most difficult food or delicacy to find, it’s finding the perfect lobster at the perfect price that is tricky. Most people are used to shopping for lobster just like anything else, at their local grocery store or supermarket, and by doing so are left with less then superb lobster and highly overprice lobster. Since the invention of the internet and rapid transportation however, this no longer has to be an existent problem.

There are many advantages to purchasing your lobster online as opposed to purchasing you’re lobster at you’re local grocery store:

- When purchasing lobster online, you are almost always purchasing directly from the docks that actually bring in fresh lobster everyday. You have no middle men or supermarkets to go through, and it only gets fresher if you’re actually there when they catch it.

- When you buy live lobster online directly from the people who catch it, the only lag time or delay you have is in the actual shipping process which is extremely quick. There is no shipping from 5 different points, it really is a matter of right from the source to you.

- When you purchase from the source, you are far more likely to receive superior service as opposed to your local super market, and much more attention to the detail of you’re order. It took me a while to find my perfect source, but once I found them and tried them, I use them for all my lobster and seafood needs!

- Here’s the biggy….because you are buying directly from the source and there are no middle men or other businesses involved, you are almost ALWAYS getting a much better price on you’re live lobster then you would at a local store or shop. When you buy direct from the source, they also have the ability to offer you many more discounts and add on packages to your order!

If these reasons alone are not enough to get you to at least try buying you’re lobster online as opposed to purchasing you’re lobster at your local shops and stores…you must not really enjoy you’re lobster! I too used to shop for my lobster at my local places before I was suggested to online for my lobster…now I’ll never go back! This is not something that you’ll be sorry about and I highly recommend that you give online lobster buying a shot!

If you’re a lobster lover like I am, you can’t afford to miss out on preparing the best lobster you’ve ever had. If you want to try buying live lobster via the internet, then I highly recommend that you give it a try. Just make sure that you know who the right source is and what to look for when buying you’re lobster online. http://www.squidoo.com/livelobster/

It’s a shame the gourmet’s of the world don’t unite to present an annual award to the Best Restaurant Of The Year.

I felt this shortcoming rather acutely some weeks ago when some of us gourmets - hearty eaters always refer to themselves as gourmets - were sitting around drooling on our bosoms.

The favorite indoor sport of those who enjoy good food is recalling Memorable Meals at famous eateries.

I opined that Antoine’s of New Orleans has to be ranked with the leaders because of its Steak Robespierre.

“Steak what?” demanded my incredulous companions, as learned eaters are wont to do. “Who ever heard of that dish? You’re putting us on.”

Stung to the quick of my taste buds, I asserted stoutly that Antoine’s concocted the most delectable steak this side of the Pearly Gates; and, indeed, Robespierre, was its name.

“Pooh,” they replied.

Thus it was that I set out on a quest for the recipe of Steak Robespierre.

None of our household cookbooks - already pledged to the Smithsonian Institute upon my death - had a word about Antoine’s famous steak.

Likewise the Public Library department of cookery.

Likewise the food editors of three great daily newspapers.

At last, in desperation, a long distance telephone call to Antoine’s itself.

Voila!

A conversation with the head chef.

How do mere mortals converse with men on whose shoulders rests the awesome responsibility of preparing Great Meals?

“Please, oh august one, sir, my credentials as a Master Gourmet are in jeopardy because certain neophytes have failed to make your pilgrimage and are, therefore, ignorant of the joys of Steak Robespierre.

“Would’st thou, in this extremity, deign to enlighten the miserable ones in Ohio who doubt my veracity and thy culinary skill?” Long pause at other end of wire.

“Sacre bleu!” the Great One intoned. “Eet ees a secret recipe which I have sworn to give only to my son.”

“I am desolate,” I replied. “I shall be drummed out of the Gourmet’s Club and back to pork and beans every Saturday.”

“Weeeeel, in that case, I will tell you the ingredients - but not the quantities. My son - you understand?”

“Yes, Yes, Yes! But please to proceed, my three minutes are nearly up.”

Here, then, Friends of the Sauce Pan, are the materials that go into Antoine’s unique Steak Robespierre. This is a culinary scoop in the world of food journalism - other papers may copy.

Marinate whole, aged, beef tenderloins in red wine and French dressing up to four hours. Bake to medium rare.

Next, make a small brown gravy from beef stock and arrowroot. Add these ingredients: sauteed, diced bacon; scallions; red wine; tomato juice; chicken livers sautéed in the bacon drippings; sliced green olives; mushroom caps; and finally, chunked veal sweet breads well boiled and cleaned.

Garnish with artichoke hearts marinated in olive oil, wine vinegar and dill.

If this description hasn’t started your digestive juices boiling, leave us and turn to the sport page.

For those of you who are now faint with involuntary twitchings of the stomach muscles read on at your own risk.

The proof of the pudding - that is, the steak - is in the eating so the Mother of My Children graciously agreed to prepare the dish for our doubting friends. Our friends, now eager, promised to surround it with the same viands that accompanied our first Steak Robespierre at Antoine’s, lo, those many years ago.

Oh, what a dinner it was. It will be a legend to be cherished by my children.

First there was bouillabaisse soup with great chunks of white fish, scallops, and eels. Boiled shrimp with hot tomato sauce. Salad Ponchartrain with sliced tomato marinated in red wine, topped with finely chopped and blanched asparagus tips, potato salad, Thousand Island dressing and black caviar.

Steak Robespierre, cloud light and dripping with that exquisite sauce.

“Dirty” rice steamed in beef consommé. Crackling Rose for the table wine.

For desert, my specialty, Bananas Foster, flambé.

Cafe au lait.

Bon bons and mixed roasted nuts. Panatella cigars and Southern Comfort for both ladies and gentlemen.

Well, sir, and Bob, you can imagine the effect this masterpiece had on my doubting friends. Already there is a movement afoot in my gourmet club to give me a Certificate of Appreciation, and maybe make me Grand Guard Of The Skillet.

I hope I can bear the title with modesty.

October 10, 1973

Click here to see this article on Lindsey Williams’ website

Lindsey Williams is a Sun columnist who can be contacted at:

LinWms@earthlink.net or LinWms@lindseywilliams.org

Website: http://www.lindseywilliams.org with over a thousand of Lin’s Editorial & At Large articles written over 40 years.

Also featured in its entirety is Lin’s groundbreaking book “Boldly Onward,” that critically analyzes and develops theories about the original Spanish explorers of America.
(fully indexed/searchable)

This dinner- a healthy quick recipe for Stir Fry Chicken with Zucchini and Noodles is a busy mom’s dream come true. It is an extra quick and easy chicken recipe that is inexpensive to boot. The noodles cook in 1 minute once the water boils and the chicken only needs a few minutes of stir frying. The dish is low in fat and healthy, and sure to be a hit for dinner on those busy nights. Why not bring out the chopsticks and practice up on your skills.

To thinly slice the chicken, place the breasts in the freezer for a few minutes to partially freeze the meat. The breasts will then be firm but not hard and easy to slice thin. Be careful not to freeze solid however, frozen chicken is nearly impossible to slice. Instead of the ramen noodles, you could also serve this recipe over stir fried rice or alone with additional vegetables.

Stir Fry Chicken with Zucchini and Noodles

1whole or 2 halves chicken breast, diced or sliced thin

1 Tablespoon oil

1 clove garlic crushed, or 1 teaspoon minced garlic

2 tablespoons light soy sauce

1/2 cup bamboo shoots, sliced into matchsticks

14 cup canned mushroom slices

1 1/2 cups diced zucchini

1 Tablespoon cornstarch

1/4 cup water or chicken broth

3-4 packages chicken flavored ramen noodles depending on your guests

1. Put on the water for the noodles. Ramen noodles cook fast, follow the package directions, but you will drain them for serving. There is no need to cook them separately, just do them all in the same pot. When the cooking time is up, take them off the heat; keep them warm until the chicken is done, then drain.
2. Stir fry the chicken over high heat with the garlic in a small amount of oil. When it turns white, add the soy sauce and continue stirring for a 2 to 3 minutes.
3. Add the zucchini, bamboo shoots, and mushrooms. Continue cooking for a few more minutes
4. Mix the cornstarch with the water or broth. Stir into the mixture and cook, stirring until thickened.
5. Serve the Chicken with Zucchini over a bed of drained ramen noodles. Serves 4.

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Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking.

This recipe, shrimp scampi is a popular dish in restaurants, but did you know that it is quick and easy to make at home as well? We southerners love our shrimp and shrimp scampi is one of the best. Shrimp served with a white wine and garlic butter sauce, what could be better? There are many variations of shrimp scampi, served alone, or often over pasta. This can be eaten either way.

The shrimp can be cooked in the butter if desired, rather than boiling it, if you prefer. The key to good shrimp, as with all seafood, is not to over cook it. Shrimp is done when it turns pink. This is very quick. Longer cooking times just toughen the shrimp. This is especially important in this recipe, because you will be heating the shrimp again in the sauce at the end.

Shrimp Scampi

1 pound medium shrimp

2 Tablespoons butter

1/4 cup minced onion

1/4 cup chopped chives

3 Tablespoons garlic, minced -more or less to taste

1/2 teaspoon pepper

1/2 teaspoon seasoning salt

2 Tablespoons parsley, snipped

1/4 cup dry white wine (or water)

Parmesan cheese, optional

Lemon wedges for garnish, optional

1. Bring a pan of water to a boil. Add the shrimp and cook for about 5 minutes on medium heat. The shrimp is done when it turns pink. Do not over cook.
2. Devein and shell the shrimp.
3. In a large skillet, melt the butter. Saute the onion and chives. Add the garlic, stir fry for about 30 seconds, until fragrant.
4. Stir in the pepper, seasoning salt and parsley.
5. Add 1/4 cup dry white wine, whisk, and return the shrimp to the pan to reheat.
6. Serve over spaghetti or linguine, or alone.
7. Top with parmesan cheese if desired. Garnish with lemon wedges if desired.

Try this recipe- scampi shrimp will soon be one of your favorites. It is quick and easy, even for a busy night.

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Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favoritestoday. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

This is an easy quick recipe for traditional southern style ham. The honey mustard glaze compliments the ham perfectly and the preparation couldn’t be easier. Just mix up the glaze and pour over the ham, and bake at 325 degrees until tender. What could be easier?

These ham slices are available in your meat case pre-cooked and pre-sliced. Choose one that is the appropriate size for your family. You can cut them into serving size steaks and pan fry them on the stove top quickly or add a glaze and bake in the oven. You will find that they make a very easy dinner that will please everyone.

Quick and Easy Southern Style Ham Slice

1 fully cooked ham slice (1 to 1 1/2 inches thick)

2 tablespoons prepared mustard

Juice of one lemon (about 2 1/2 tablespoons)

1/3 cup honey

1. Score the ham slice around the edge to prevent curling by cutting through the fat just barely into the meat at several places around the slice. Place ham in a baking dish.
2. Combine the mustard, lemon juice, and honey. Pour the honey mustard over the ham.
3. Bake at 325 degrees until the ham is tender, 30 minutes to 1 hour depending on the thickness of your ham slice.

These ham slices are fully cooked, but must be heated through. A little additional cooking will help to tenderize the ham steak.

Serve with braised carrots and a green salad or green beans, and a dinner roll.

This honey mustard sauce is good on chicken also. Season chicken breasts with garlic salt and pepper. Glaze with the honey mustard sauce and bake at 350 degrees for 30 minutes, or until done.

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Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking.

This easy pork chop recipe is a southern favorite. The pork chops are covered in thinly sliced onions and gravy, and simmered to a flavorful finish.

Choose a thicker sliced pork chop that is an even thickness throughout. Chops that are an even thickness will cook evenly with less drying.

Start the chop at a high heat to brown quickly, then finish at lower heat on the stove in the gravy. This produces a more tender and juicy chop.

Watch your heat and do not overcook. Overcooking will cause the chops to dry out. Serve this with a nice bread or biscuit to soak up the extra gravy or over rice. Excellent!

Easy Smothered Pork Chops

1 Tablespoon Oil

2 Tablespoons Butter

2 Tablespoons flour

2 cups broth, beef, chicken or a combination of the two

4 bone in pork chops, 1/2 to 3/4 inch thick

2 medium yellow onions, sliced thin

2 garlic cloves, minced (2 teaspoons)

1 teaspoon fresh thyme leaved, minced

2 bay leaves

1 tablespoons fresh parsley, minced

2 tablespoons water

salt and black pepper

1. Heat the oil in a large skillet over high heat. Season the pork chops with pepper.
2. Brown the pork chops in the oil, turn and brown the second size. When brown, transfer to a platter and set aside.
3. Reduce the heat to medium and add the butter and onions and a little salt. Cook for about 5 minutes until the onions are softened and browned.
4. Add the flour and cook, stirring until the flour is lightly browned.
5. Stir in the minced garlic and thyme and cook for a few seconds until fragrant.
6. Increase the heat to medium high. Add the broth slowly, whisking until well mixed. Add the bay leaves. Bring to a boil. Scrape the bottom of the skillet to loosen any brown bits on the bottom of the pan.
7. Return the chops to the skillet and cover them with the onion gravy.
8. Reduce the heat again to low and simmer until the pork is tender and done, about 30 minutes.
9. Remove the chops to a platter and cover with foil to keep warm. Increase the heat to medium high and cook the gravy rapidly until the sauce is reduced to a gravy thickness. Remove the bay leaves. Add the parsley. Adjust seasonings if needed with salt and pepper.
10. Pour the gravy over the chops and serve.

I hope you enjoy this traditional southern favorite easy pork chop recipe.

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Are you interested in traditional southern cooking? Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

This is an easy chicken recipe for Chicken Parmesan that is quick enough to cook even on a busy night.

Thirty minutes before dinner put the Chicken Parmesan recipe together and put into the oven. Set your timer for 20 minutes and turn your attention to the vegetables.

I like to serve this with "baked" sweet potatoes. Choose sweet potatoes that are short and fat, rather than the long thin ones. The long sweet potatoes will be more fibrous and tough. Sweet potatoes are easy to "bake" in the microwave. Simply put 1 small sweet potato per person into the microwave and microwave for 8 minutes. Check them after 8 minutes. If they are not soft, cook for a few more minutes until they yield to the touch. Cover with a towel or foil to keep warm until the chicken is ready. To open the potatoes for serving, slice straight down the center long ways. Press down on the potato top, then press inward on the ends. This will open the potato, loosening the potato and giving you room to add butter. Serve with butter or honey butter and cinnamon.

For a salad, I prefer spinach or mixed greens with this. The combination of the Easy Chicken Parmesan, the orange of the baked sweet potato, and the dark green of the spinach salad look attractive on the plate. Wash and dry the loose leaf spinach, toss with the Spinach Salad Dressing. You can garnish this with a little boiled egg slices if desired, but that is not necessary.

Easy Chicken Parmesan Recipe

One 2 1/2 to 3 pound chicken, cut up, or 3 pounds chicken parts

1/3 cup water

1/2 teaspoon seasoned salt

1/2 cup parmesan cheese, grated

1. Place chicken in a 13 X 9 X 2 inch baking dish. Add the water. Sprinkle with seasoned salt and cover well with parmesan cheese

2. Bake in a 475 degree oven for 20 minutes.

3. After 20 minutes, reduce the heat to 375 degrees and cook for an additional 10 minutes or until the chicken pieces are done.

Spinach Salad Dressing

1/3 cup sugar

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon sweet basil

1 teaspoon marjoram

1 large garlic clove, minced

1/2 cup olive oil

1/2 cup red wine vinegar

Mix all together and serve over spinach or mixed winter greens.

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Are you interested in traditional southern cooking? Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking.

3 fresh boneless skinless chicken breast
4 tablespoons of real butter
1 small chopped onion
1/3 cup of flour
2 teaspoons of salt
1/2 teaspoon of pepper
2 cups of chicken broth
2/3 cup of milk
3 medium potatoes diced
2 bags of Freshlike Steam in Bag Mixed Vegetables

1 package of refrigerated pie crust at room temperature

Preheat oven to 420 degrees. The secret to preparing this recipe is having all of the ingredients ready at the same time. Cook chicken breast in large pan by covering chicken with 6 cups of water 1 teaspoon of salt, 1/4 teaspoon pepper on medium simmer until done, approximately 45 minutes. While your chicken is cooking, peel and dice your potatoes, after rinsing potatoes, microwave potatoes in 1/2 cup of chicken broth in a covered dish for 6 minutes. Layer 1 of your refrigerated pie crust in a deep dish pie pan. Microwave each bag of mixed vegetables for 6 minutes each, not two bags at the same time.

When chicken is done, drain and dice your chicken breast. Heat butter in a large skillet over medium heat, add onion and stir frequently until onion is tender and transparent, then add flour stirring constantly to make your rue. Now add 1 teaspoon of salt, 1/4 teaspoon of pepper and remainder of chicken broth and milk slowly, cook and simmer until creamy, then add the potatoes, mixed vegetables and diced chicken, stir to blend well. Remove from heat and pour into your crust lined deep dish pie pan, top with the remaining pie crust, flute edges to seal and make a couple of slices into the top of crust to vent. Bake approximately 35 minutes until crust is lightly browned, after the first 15 minutes of baking cover the edges of the crust with foil. Let cool approximately 15 minutes before serving.

Owner of Up2Tempo located in Cincinnati, Ohio selling a variety of Cooking and Dining Magazines , Health and Fitness Magazine Subscriptions and sharing some of my favorite recipes.

Crock pot meals are convenient on those busy work nights. Its nice to come home to the tantalizing smell of a well cooked meal waiting for you. The challenge is to find those recipes that are not only quick and convenient, but tasty as well. Here I offer two recipes that are tasty and easy - Beef Burgundy and Country-Style Ribs with Sauerkraut.

This is my version of Crock Pot Beef Burgundy. It is quick to prepare in the morning, especially if you opt to skip the browning process (I usually do.) You can also cook this, well covered, for 2 hours in a 350 degree oven. The cooking time on the Beef Burgundy is 3-6 hours, but the longer you cook it on low, the more tender it will be. I don’t usually worry about the time, I put it in before I leave for work and eat whenever the wonderful smells are too much for my willpower.

Beef Burgundy in the Crock Pot

2 pounds Beef Cubes (round steak, sirloin tip, or roast)

1 can golden mushroom soup

1 package dry onion soup mix

1 cup burgundy wine

1. OPTIONAL, but does add good flavor: Brown the beef cubes in a little oil.
2. Combine all ingredients in crock pot. Stir to combine. Cover with lid.
3. Cook in crock pot for 3 hours on high or 6 hours on low.
4. Serve over hot noodles or rice.

Country-Style Ribs and Sauerkraut 1 bag sauerkraut ; rinsed, drained 1 onion

1 red-skinned apple

2 - 3 pounds country style pork ribs

1 cup beer

1. Put sauerkraut in bottom of crock pot. Add diced onion and chopped apple. Do not need to peel apple. Stir and even the top.

2. Layer country ribs on top of kraut mixture. Pour beer over all. Cover and cook on LOW from 8 to 10 hours.

This recipe yields 4 to 6 servings.

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Are you interested in traditional southern cooking? Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

Sometimes we get into a green bean and salad rut, unable to imagine 5 vegetables a day. Studies show that fruits and vegetables are an important part of our diet, with anti-aging properties as well as fighting cancer and heart disease. It is actually easy to find quick and easy vegetable recipes that are tasty and appealing with a little advance planning.

Though called summer squash, fresh yellow squash and zucchini are actually available year round. They are fat free, rich in Vitamin C and very low in calories. In the fight to get more fruits and vegetables on the table, this quick and healthy dinner vegetable recipe is a clear winner.

This Squash Medley is a mixture of zucchini and yellow summer squash. You can use either one alone if you must, but mixing them contributes to the flavors and visual appeal. You want to cook the squash only until barely fork tender, not mushy. Stir in the oregano as you take the squash off the heat. As a variation, my family also likes this with an onion added to the squash and some parmesan cheese thrown in with the oregano, but that’s another meal.

Squash Medley

2 Tablespoons olive oil

1 pound zucchini, cut into ½ by 2 inch sticks

1 pound yellow squash, cut into ½ by 2 inch sticks

salt and freshly ground pepper

1 garlic clove, minced

1 ½ teaspoons minced fresh oregano

1. Heat the oil in the skillet. Add the zucchini, summer squash and salt and pepper to taste.
2. Cook over medium high heat, stirring until brown and almost tender, about 5 minutes.
3. Add the garlic and stir for 1 minute. Stir in the oregano.
4. Serve.

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Find more vegetable recipe ideas at Southern Style Vegetable Dishes.

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking