Posted by: vlibrizzi | August 14, 2009

Lobster Fest 2009

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To celebrate C.’s birthday at home, we joined in on the annual family lobster fest. Since we’ve lived in Boston for the past five years, we have not been able to join in on the lobster fest before…so we were really excited to become part of the tradition this year while we’re in NJ.

 

 

 
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We began the evening by having “apertifs in the salon”… or glasses of chilled Lillet and some dipsy doodles in the living room. We thought that Denise, our neighbor in Fonty, would be proud of our addition of a French element to our Americana evening.

 

 

 

 

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C. and I also added a bit of a spanish touch to the evening by making a creamy gazpacho (you can see a the gazpacho in the photo of the table to the left…and I’ve included our recipe, which we adapted from one that I found on the internet to make it taste more like the gazpacho we had in Spain, at the bottom of this post).

 

 

 

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Then, after our appetizer of gazpacho, we each had a boiled lobster, an ear of corn on the cob, and some jalepeno jack mashed potatoes (C.’s dad’s specialty). As you can tell, the fest turned into quite a feast — check out C’s dad pulling the lobsters out of the pot to the left.

 

 

 

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Later on, we celebrated C’s birthday by having cupcakes (made by C’s sister, the family baker). You can see C. blowing out the candles in the photo to the left.

 

 

 

 

 

 

 

 

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It was another great evening. We’re so happy to be home with our families, having lots of great American food.  

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Here’s the recipe we used to make the gazpacho; all you have to do is put the following ingredients into a blender together, and then chill it… it’s that easy! 

 

Ingredients:

3 pounds of large tomatoes, chopped, seeded and skins removed (if possible)

1 medium sized red pepper, chopped and seeded

1 medium sized green pepper, chopped and seeded

1 small jalepeno pepper, chopped and seeded

1 medium sized onion, chopped

1 cucumber, peeled and seeded

2-3 cloves garlic, chopped

1-2 tablespoons of light sour cream

1/2-3/4 cup water (to thin if needed)

salt and pepper to taste

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