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HOW TO CLEaN AND EAT a LOBSTER

PHOTO BY ROMNEY CARUSO

CAJUN LOBSTER Makes 2 servings You can cook lobsters much the same way you do crawfish.

Add Rouses Cajun Smoked Sausage, corn and Brussels sprouts, and cook for 3 minutes more. Drain and serve with drawn butter.

perfect for valentine’s day!

WHAT YOU WILL NEED: 2 11/2 pound Maine

WHAT’S THIS HERE COCKTAIL SAUCE Makes about ¾ cup of sauce

lobsters Rouses Down the Bayou Seafood Boil 4 bay leaves 8 red potatoes, washed 1/2 pound Rouses Cajun Smoked sausage 1 cup brussels sprouts 1 ear of corn, peeled and halved HOW TO PREP: Fill a large pot two-thirds full with water. Stir in Rouses Down the Bayou Seafood Boil (it has the garlic and onion flavor you are looking for), and add potatoes, plus some bay leaves for even more Cajun flavor. Cover, and bring to a boil on high heat. Uncover, reduce heat to medium, and cook until potatoes start to soften, 8 to 10 minutes. Add the lobsters. Cover, and cook until lobster shells are bright red, 5 to 6 minutes.

We replaced the Worcestershire sauce with a mix of anchovies, lemon zest and apple cider vinegar, which gives it more kick. WHAT YOU WILL NEED: cup ketchup 3 tablespoons of drained prepared horseradish 1 tablespoon of anchovy paste 1 tablespoon of lemon zest tablespoon of apple cider vinegar Hot sauce, to taste Pinch of salt HOW TO PREP: Whisk all of the ingredients together in a bowl until well combined. Taste and adjust seasoning if necessary; refrigerate until chilled, at least 15 minutes. Loop the shrimp over the edge of a cocktail glass and top with the chilled sauce. Repeat. Garnish with lemon wedges and serve.

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