I know it may seem weird, but I have still eaten quite a bit of soup here in Hawaii. I love making soups and stews because I feel like it gives me room to be creative. I can throw whatever I want into a soup/stew and whip it up pretty quickly. Because of that, soups are a great way to use up leftover ingredients in your kitchen. Also, they are great if you don’t have time to stand over your stove while making dinner. You can be getting ready, taking care of the kids or just kicking back watching Top Chef while your soup works its magic.
It’s Thursday again, wow these weeks have been flying by. My recipe for this Throwback Thursday really brings me back. This was one of the first “unique” recipes I learned and one of the ones that really got me excited about cooking. I am excited to share it with you, since it kind of hit a soft spot in me (I know cheesy, but it is what it is).
This recipe is so simple, but so good. I make it a lot without the coconut milk, but it is extremely good with coconut milk as well if you have the extra money to buy it! I recommend using a lot of lime, it just makes it even better. I hope that this recipe can get you excited to cook like it did for me! Also, thanks to my mom for these photos. =)
The second lobster dish that I cooked this week was Lobster Thermidor. This recipe took a bit longer than the Butter Poached Lobster & Shrimp recipe. I added shrimp to this recipe as well to add some extra substance to the meal, since we didn’t have very much lobster meat. I found this recipe on MyRecipes from Cooking Light, but tweaked it a little. It is a healthier version of a Lobster Thermidor recipe. If I could afford to buy lobster more often, I would cook these two recipes all the time!