Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Thursday, June 30, 2011


Lobster stew is one of those simple recipes that takes a great ingredient (lobster) and makes it just a little better by adding a few more ingredients. After all, what does not taste better when cream, butter, and alcohol are added? Don’t worry about cooking the lobster at home since most purveyors will steam it for you for free.

I like my stew with lots of lobster that fills up every spoonful, but you can adjust to your liking. It pairs great with a fruity wine like Riesling or Gruner Veltliner. This dish works well as a small starter or as a main course with a salad and hot bread. Don’t feel guilty about all the cream, just promise yourself you will spend an extra 30 minutes on the treadmill.



2     tablespoons unsalted butter
1     small shallot, minced
2     pounds cooked lobster meat (cut into bite-sized pieces)
2     tablespoons sherry
1     quart heavy cream
dash paprika
salt and pepper, to taste

Melt butter in a sauce pan over medium heat. Add shallot and sauté for 5 minutes. Add lobster meat and sauté gently for 5 minutes to warm lobster and release color. Add sherry and stir to combine. When alcohol has evaporated after approximately 3 minutes, add heavy cream. Stir mixture and heat thoroughly for approximately 10-15 minutes. Add paprika (for color) and salt and pepper to taste. Serve.

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