Newsletter August 2005
Modern Country Living - Domestic Bliss
Game On: August 2005
Rarely does a day go by in August that we don’t
go to the beach – even if it is only for half an hour. My children
live in Mitty James clothes all summer and the arrival of a swimming
pool a few years back did nothing to dampen their enthusiasm for
swimming in the sea and scrunching in the sand. When I was young
we were in the country all summer and trips to the beach were
infrequent. So not being a natural beachcomber I prefer to stretch
out by the pool (ideally with a Cabana Boy serving pina coladas
…. sorry where was I) rather than have sand in my sandwiches!
However for the last 2 summers another dimension has been added
to our summer months – chicks! So part of every day is spent billing
and cooing over the new arrivals with much of the conversation
revolving around them. Up until Jeremy had the shoot, shooting
only entered our lives in the autumn, now it is full time all
year round with everything else fitting in around it. I wonder
if the Cabana Boy would care to stay for the shooting season?.....
Lobster rolls
4 –900g –1kilo Lobsters, alive
2 heads of baby gem lettuces
6-8 Long bridge rolls
Dressing:
3-4 tbsp good mayonnaise –homemade is best
1 dessert spoon of tomato ketchup
A dash of Tabasco sauce
A dash of Worcestershire sauce
A tbsp of brandy
Salt and pepper
A squeeze of lemon juice
Combine all the dressing ingredients in a bowl and
whisk together. Taste and adjust seasonings. Set aside.
Put the live lobsters on to a chopping board and
with the point of a sharp knife, insert it hard into the back
of the head and push down to kill the lobster. Cut the lobster
in half, straight down the middle of the back. Remove any green
intestines. Lay the lobsters in the large Roasting tin and drizzle
over a little grapeseed oil. Roast them in the Roasting Oven for
10-15 minutes on the 2nd set of runners. Remove them from the
oven and allow to cool.
Take the lobster out of its’ shell, devein the tails
and remove the claw meat in one piece reserving to one side. Chop
the lobster into cubes and in a large bowl, combine the cubed
lobster and 2-3 tablespoons of dressing and gently toss together.
Slice the rolls open and put a few lettuce leaves on the rolls.
Spoon the lobster mix on top of the leaves and garnish with the
reserved claws. Serve the remaining dressing on the side.
Tip:
I have been throwing tea parties throughout the
summer months and they work brilliantly. It is a great way to
entertain friends and acquaintances of all ages as you can link
it to a game of croquet. Those who want to play, play and the
others can sit and watch happily indulging in eating thin slices
of bread and butter and drinking tea. A must for these afternoon
parties is a trip to The Tea Palace (0207 727 2600) or failing
that – mail order some of their delicious and unusual teas. Tara
is very helpful and her suggestion of Earl Grey with Lavender
was sublime.
This article by Amy Willcock appears
in The Shooting Gazette August 2005, and is reproduced here with
permission.
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